• 500g of flour floured of Allerglibre

• 20 cl of vanilla almond oil of Perlamande

• 11 g of yeast without gluten

• 2 c in of oil of hazelnuts

• 2 c in of unrefined fair sugar

• 12 cl of fresh water

• 1 c in c of salt

 1

Make warm the milk in a pan then add the yeast and let rest 10 min.
Then in the bowl of the robot put the flour, the water, the salt, the sugar, the oil then the milk with the yeast.
Mold, please, until the dough is very homogeneous.
Then rest the dough 1h-1h30 under a clean and wet linen.
Spread the dough on with a rolling pin, until a thickness from 0,5 to 1 cm.

2

To cut circles about 7,5 in 10 cms with a glass or takes room and to arrange muffins on a plate covered with a movie cooking floured well.
Leave still raised 30 min-1h.
Then cook them in a hot frying pan 4-5 min on each side.
Have a rough time tepid or cold...

 3

My side dish:
Big 3 càs of soft margarine of Perlamande 1 c in of purée of complete almonds of Perlamande

1 c in of purée of complete almonds of Perlamande 1 c in of purée of hazelnuts of Perlamande 1 c in of purée of cashew nut of Perlamande 10 drops of aroma of bonbon of My Low-calorie food

Mix the whole and spread.