gluten-free Cinnamon Zucchini Pie
gluten-free Cinnamon Zucchini Pie
Doses
1
furryCooking time
20
minutesOven bake
Ingredients
4 eggs
1,5 dl sugar
1,5 dl brown sugar
n. 300 g finely grated courgette
150 g melted butter
1 dl Virtasalmi's Gluten-Free Buckwheat Flakes from Cereal Product
5 dl Virtasalmi's Grain Product Light Gluten Free Flour Puree
2 tl cinnamon
2tspbaking powder
- Frosting
100 g soft butter
1 pkt powdered sugar
1 dl room temperature unflavoured yoghurt
a dash of real vanilla
Preparation
- Whisk together the eggs, sugar and brown sugar.
- Add the zucchini, butter and buckwheat flakes to the foam.
- Mix together the pale flour mix, cinnamon and baking powder.
- Add the dry ingredients to the dough.
- Bake in the middle of the oven at about 200 degrees. 20 minutes and cool properly.
- Frosting
- Whip the butter for a moment with an electric whisk.
- Add half of the icing sugar and stir.
- Add the yoghurt, vanilla and the rest of the icing sugar.
- Mix and spread on top of the pie crust.
- Decorate as you like.
© Noora Viljakainen
