Gluten FreeFood List

 

• Composition:
2 cups pumpkin chopped into cubes 3 to 4 tablespoons rice malt, a pinch of salt, 4 cups water, 4 tablespoons of agar agar, 200 g tofu, 1 tablespoon hazelnut butter, juice of 1 to 2 lemons, grated lemon cubes, roasted almonds.

• Preparation:
On low heat cook the pumpkin, barley malt, a little salt, agar agar and four cups of water - about 15 minutes.

 

Then to this mixture crumble tofu and add the butter hazelnut and then lemon juice and zest. Remove from heat and all izmikajte in cream, allow to cool and garnish with toasted almonds.
 

 

 

Necessary ingredients you can easily get here: