Difficulty: easy
Preparation time: 5 min
Cooking time: 40 min
Servings: 6
Per serving cal 353
C 35.3 – G 9.7 P 8.8
Ingredients:
- 150 g of Ruggeri rice flour
- 150 g of Greek yogurt 0
- 2 eggs
- 75 ml skimmed milk
- 150 gr of pomegranate
- 60g of white chocolate chips
- 50 g of hazelnuts
- 1 tablespoon of stevia
- vanilla
- 1 teaspoon of yeast
Procedure:
Turn the oven on to 180°.
In a stand mixer or bowl, mix the eggs, milk, yogurt, stevia, sifted flour, baking powder and vanilla. Continue until the mixture is smooth and lump-free.
Then we lower the speed to minimum and incorporate the pomegranate, chocolate chips and hazelnuts, if necessary we continue by hand with the help of a spatula.
Line a 20x20cm high-sided mold with baking paper (mine is ceramic), pour in the mixture and bake for 40/45 minutes at 180°. Check the cooking with a toothpick, then remove from the oven and let cool completely, possibly on a rack, so that no humidity is created.
Once cooled, cut into 6 pieces.
You can keep it for 3/4 days wrapped in foil or closed in a container, in a dry place.
