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INGREDIENTS 2 cups buckwheat flour 1 cup water

1 / 2 cup fructose
1 teaspoon of
salt 1 teaspoon vanilla extract
1 teaspoon yeast
3 / 4 cup pure cocoa
1 / 2 cup sunflower oil
1 / 2 cup chocolate chips black

PREPARATION

1. incorporated into the glass cup water and 1 / 2 cup of flour. Program 1 min. 90 vel. 2. Leave tempering to 37 °.
2. Once warm add the fructose, vanilla, salt, cocoa and oil. Mix 1 min . Vel 3. That is a homogeneous mixture .

3. Preheat oven to 180 º up-down heat and air. 4.Terminamos
add the flour, baking powder and chocolate chips. Mix some sec. Vel 2. and know that once we incorporate the flour, the unless we leave the best mixture.
5. We put on our tin with paper baking or engradando the where and bake at 160 degrees about 20 min .

TIPS

- This best if you eat the following day, when this something more durito .

- The chocolate chip I have made by cutting a bar of black chocolate in small

piece with a knife.

Source: Become a vegetarian

Business Math Annuity

Brownie Muffins Carob Vegan pastries

INGREDIENTS 250 gr .
buckwheat flour 30 gr . Carob flour 3 eggs
bio or 3 tablespoons of ground flax seed with 9 tablespoons water
125 gr .
soy milk 125 gr .
sunflower oil 250 gr . of sweetener (50 gr. fructose and 150 g . brown sugar) 4 papers
leavening (2 blue and 2 white)

PREPARATION 1. Preheat oven to 200 º heat up and down.
2.Poner the butterfly in the blades, add the eggs and sugar . Schedule 4 min. 37 º vel. 3 1 / 2.
3. 6 reschedule min. 37 º vel 3 1 / 2. During the first 3 min . Add oil slowly to the top without removing the nozzle. In the other 3 min. same with the milk.
4. Add the leavening , 1 min . 37 º vel. 3
5. Finally flour, 1 min . 37 º vel. 3.
6. Let rest in the cup uncovered 10 min . to have consistency.
7. In a baking cupcakes we capsules paper and fill more than 3 / 4.
landings.


8. Bake 15 min .