Petits moelleux aux pommes et caramel coco

Hey everyone, it's John, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Petits moelleux aux pommes et caramel coco. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Petits moelleux aux pommes et caramel coco, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Petits moelleux aux pommes et caramel coco delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Petits moelleux aux pommes et caramel coco is Pour 5 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Petits moelleux aux pommes et caramel coco estimated approx 50 min.

To begin with this recipe, we have to first prepare a few components. You can have Petits moelleux aux pommes et caramel coco using 10 ingredients and 3 steps. Here is how you cook that.

Se faire plaisir sans restrictions, sans gluten, sans lait, sans oeufs avec ces délicieux moelleux. Un parfait dessert

Ingredients and spices that need to be Make ready to make Petits moelleux aux pommes et caramel coco:

1. 150 ml crème de riz en briquette, bio
2. 100 g compote de pommes non sucrée bio
3. 90 g sucre non raffiné bio
4. 70 g farine de sarrasin bio
5. 70 g farine de riz complète bio
6. 1 sachet de levure sans gluten bio
7. 25 g cacao bio "sans"
8. 25 ml d'huile de tournesol
9. 1 pomme bio
10. du caramel de coco

Steps to make to make Petits moelleux aux pommes et caramel coco

1. Préchauffez le four à 180°C, chaleur tournante.
   
   Dans un saladier, versez la crème de riz, la compote de pomme et le sucre. Mélangez.
   
   Ajoutez les farines, la levure et le cacao. Remuez. La pâte doit être homogène.
   
   Versez l'huile tout en remuant.
   
   Huilez légèrement les moules à muffins.
   
   Repartissez la pâte dans les empreintes.
2. Épluchez et coupez la pomme en petits morceaux. Placez-les sur la pâte à moelleux.
   
   Enfournez pour 20 à 25 minutes. En fonction du four.
3. Sortez la plaque et laissez refroidir.
   
   Au moment de servir, démoulez les moelleux et nappez de caramel coco.

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