Gluten is a protein found in the grains wheat, barley, rye and oats. Gluten, with its elastic structure found in these products, is the protein that gives unique durability to the dough. Nature is a food item, but it has its drawbacks. Natural foods containing gluten generally have varying effects on the digestive and circulatory systems, from intestinal diseases to metabolic problems. It also belongs to the foreign protein group due to its toxicity. It disrupts the genetic structure of the immune system and damages the tissue system in the body. It disrupts and weakens the body's resistance against allergies, asthma and infections. For these reasons, in order to eliminate gluten from our lives, there should be gluten-free alternatives to flavors that suit our taste. This recipe is one of these alternatives!
INGREDIENTS:
1+1/4 cup (240 g) gluten-free flour (carob flour)
1.5 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
2.5 cups (475 ml) unsweetened applesauce
Half a glass (120 ml) of maple syrup
Half a glass of rice milk or soy milk
Half a glass (75 g) of raisins
PREPARATION:
Put your flour and baking powder into your bowl.
Add cinnamon and salt and mix with your hand.
In a separate bowl, mix your applesauce, maple syrup and milk.
Slowly add the mixture to your flour mixture and use a spatula or wooden spoon. Mix with.
Make sure that there are no lumps left and add the raisins, making sure they are evenly distributed.
Put the mixture into the baking dish. Since it is a wet mixture, you do not need to apply oil to the bowl.
Bake in a preheated oven at 180 degrees for 40 minutes and when you are sure it is cooked, take it out and let it cool.
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