Gluten-free cherry puff pastry with sorghum flour
A simple gluten-free cup of bubbly flavored with cherries that absolutely everyone can handle.
Ingredients
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- 1.5 cups Cake mix Liana
- 1 cup granulated sugar
- 1 mug of milk
- 0.5 cups Liana sorghum flour
- 0.5 cups of oil
- 4 eggs
- 2 bags Liana vanillin sugar
- 700 ml glass of canned cherries
Next we need
- powdered sugar for sprinkling
- In one bowl, mix all the dry ingredients - cake mix, sorghum flour, crystal and vanillin sugar. In the second bowl, mix the eggs with milk and oil and add to the bowl with the dry ingredients. Mix with a whisk and pour onto a tray lined with baking paper.
- Drain the cherries, pit them and place them on the dough. Bake in a preheated oven at 170°C for about 30 minutes. After cooling, sprinkle with sugar.
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Ingredients
Print recipe
Share on Facebook
- 1.5 cups Cake mix Liana
- 1 cup granulated sugar
- 1 mug of milk
- 0.5 cups Liana sorghum flour
- 0.5 cups of oil
- 4 eggs
- 2 bags Liana vanillin sugar
- 700 ml glass of canned cherries
Next we need
- powdered sugar for sprinkling
Products to recipe
