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Minicakes tomate confite et roquefort, sans gluten
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Ingredients
- beurre, pour les moules
- 150 g de tomates confites
- 40 g de cerneaux de noix
- 120 g de roquefort, coupé en morceaux
- 150 g de lait
- 20 g d'huile de tournesol
- 3 œufs
- 180 g de mix de farine sans gluten
- 1 c. à café de levure chimique (1/2 sachet)
- 2 pincées d'herbes de Provence déshydratées
- 80 g de gruyère, coupé en morceaux
- 2 pincées de sel, à ajuster en fonction des goûts
- 1 pincée de poivre moulu, à ajuster en fonction des goûts
- Nutrition
- per 1 portion
- Calories
- 905.3 kJ / 217.4 kcal
- Protein
- 7.6 g
- Carbohydrates
- 16.4 g
- Fat
- 13.3 g
- Saturated fat
- 5 g
- Fiber
- 0.8 g
- Sodium
- 187.8 mg
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