How To Convert A Recline To Swival

light cranberry spiced basmati

friend I met on one of the sites I frequent travel, which has a blog of recipes read: in fact a chronic gastritis that can not be overdriven with too much power and then created this virtual space to help those who suffer from such problems by including recipes and tips are all born from his experience. I unfortunately do not have a certain way of cooking that can help in this regard, but since it has opened an interesting collection featuring one of the fruits that I like, I decided to participate with this light blueberry donut .

If any of my readers will remember, last summer I had a donut similar, only with cocoa and raspberries, so I tried to do this review for the contest of my friend and went to great.

Certainly the comments in my family have been fans of the butter "but it seems not to eat anything," "we must stop eating half the cake for the hungry", etc.etc., but I think it's still a good way to get a cake that does not affect too much of a diet and you remove the whim of something sweet and tasty without exaggerate. And for once, the taste of the blueberry was not overwhelmed by a thousand other tastes, so better than this, try it!




INGREDIENTS 250g flour + 2 tablespoons

200g sugar 350ml milk

almond flour 30g (too little, next time less than normal flour, but at least 100g this)
yeast 1 / 2 sachet
tip teaspoon baking soda 1

a pinch salt 250g blueberries (I used the fresh, but frozen can be done with the fine)



PROCEDURE
Heat milk in a jug rather than getting to the boil.

Add all dry ingredients in a bowl.

Add milk little by little, stirring continuously. I found the mixture too runny so I added two tablespoons of flour, but you could easily avoid.

Put the mold 3 / 4 of the dough, sprinkle the blueberries and then cover with remaining dough. I thought the blueberries come down during cooking, but were all in place, then you can also put the first half of the dough and half later.

Bake at 180 º for about half an hour, checking the area with a long stuzzicandente.

After leaving it to cool in the mold (if silicone), invert the cake onto a plate and sprinkle with powdered sugar if necessary (I have not done the same and it was good) .

ENJOY!