Unsweetened oatmeal cakes
12 servings
30 minutes
Unsweetened oatmeal pastries are an amazing blend of simplicity and depth of flavor from Russian cuisine. These pastries are based on the traditional use of oatmeal, giving the dish a delicate texture and pleasant nutty undertone. The recipe uses rice malt for a subtle sweetness and a hint of caramel, while melted butter adds softness to the flavor. Dark chocolate adds special charm, revealing the pastries in a new gastronomic light. They are perfect for those seeking a balance between health and rich taste.
1
Melt the butter. Whisk the egg separately. Chop the chocolate (if not using ready baking pieces).
- Clarified butter (ghee): 3 tablespoons
- Chicken egg: 1 piece
- Dark chocolate: 100 g
2
Mix oats with malt. Add all other ingredients. Knead into a homogeneous mass. Cream of tartar and rice flour can be replaced with baking powder.
- Rolled oats: 250 g
- Rice koji (malted rice): 150 g
- Milk: 1 glass
- Rice flour: 2 tablespoons
- Cream of tartar: pinch
3
Preheat the oven to 180 degrees. Distribute the prepared mixture into greased cupcake (muffin) molds - it makes exactly 12. Press down with a spoon.
- Clarified butter (ghee): 3 tablespoons
4
Bake in the oven for 10-15 minutes. Let cool slightly, then remove from the mold.
5
Can be served with yogurt.
