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Gluten-free pineapple biscuits

Breakfast35 minutes4 people460 calories
1/52/53/54/55/5 (1 votes)
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By Alicia tomero

Gluten-free pineapple biscuits

These bites are a delight, made with love, easily with our robot and with a accompaniment of pineapple and cherry. We present these biscuits with pineapple and gluten-free, they are super fluffy!

Separate the whites from the yolks and we will make part of the mixture with the yolks and the Dry ingredients. Then we will mix it gently with the clear mounted and thus we will form a mass with volume.

We will bake the cakes in special containersIn my case I have used the metal flan bowls, since their size has coincided with the diameter of the pineapple. We will decorate the cake with a pineapple and icing, to have a perfect accompaniment.

Gluten-free pineapple biscuits

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Juicy sponge cakes, perfect for gluten intolerances and with a sweet pineapple and cherry decoration.

Gluten-free pineapple biscuits
  • Alicia tomero
  • Kitchen: Spanish, International
  • Recipe type: breakfast
  • Calories: 460
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 3 eggs
  • 100 g of sugar
  • 150 g soft butter, at room temperature + a teaspoon to spread in the molds
  • 120 g cornstarch
  • 1 tablespoon vanilla extract
  • 5 pineapple slices
  • 5 sweet red cherries

Preparation

  1. In our glass we place the butterfly. We separate the whites from the yolks and place the whites inside the glass. We schedule it during 4 minutes at speed 3,5. 

  2. We put the egg whites in a bowl and heat the oven to 180°, with heat up and down.

  3. In the same glass we add 150 g of soft butter and 100 g of sugar. We mix it up, programming for long 2 minutes at speed 2.

  4. Add the egg yolks and program for 30 seconds at speed 3.

  5. Add the dry ingredients: the 120 g of corn flour or cornstarch, the tablespoon of vanilla and the 5 g of yeast. We schedule it during 30 seconds at speed 3.

  6. Scoop the mixed dough into a bowl and add the egg whites. We are going to mix it by hand, with the help of a spatula, with enveloping movements and ensuring that the mixture does not sink.

  7. We prepare the molds and we will spread them with a little butter. We add the mixture up to half of the mold. We place a slice of pineapple on top and the cherry in the middle.

  8. We put it in the center of the oven and wait about 12 to 15 minutes for them to rise in volume. To check that they are done, we can prick them with something sharp and check that it comes out clean.

  9. The biscuits are ready, we let them cool and serve them for a delicious breakfast.


Discover other recipes of: Celiac, Special Recipes, Thermomix recipes, Cake shop

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