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Frühstücksbowl mit Cantuccini

Breakfast Bowl with Cantuccini

by KOMEKO Team in Recipes
How many cantuccini do you want to bake?
25

Crispy cantuccini, fresh fruit and creamy yogurt – a special gluten-free breakfast for enjoyable moments.

#gluten-free

Ingredients

    For the cantuccini:

  • 250 g KOMEKO KUCHENGLÜCK
  • 150 g sugar
  • 2 eggs
  • 25 g soft butter
  • 90 g almonds
  • 100 g cranberries
  • 1 pinch of salt
  • 1 tsp grated lemon peel
  • 1 tsp ground vanilla
  • 50 g marzipan paste, grated

    • For the bowl:

  • Natural yogurt or quark
  • fruit of your choice

Preparation

  1. Prepare marzipan
    Grate the marzipan coarsely.
  2. Make flour mixture
    Mix KOMEKO KUCHENGLÜCK with baking powder.
  3. Mix the dough
    Mix the eggs with sugar, lemon zest, vanilla, butter, salt, grated marzipan and the flour mixture using the dough hook to form a crumbly dough.
  4. Knead the dough
    Continue kneading the dough with your hands, incorporating the almonds and cranberries.
  5. Shape and cool the dough
    Halve the dough, form two bars about 25 cm long and let rest in the refrigerator for 60 minutes.
  6. Preheat oven
    Preheat the oven to 180 °C top/bottom heat.
  7. First baking phase
    Bake the dough sticks for about 25-30 minutes and then let them rest for 5-10 minutes.
  8. Reduce temperature
    Reduce the oven temperature to 150 °C.
  9. Cut and roast cantuccini
    Cut the stalks into 1.5–2 cm thick slices, place them on the baking sheet, and roast for another 25–30 minutes. Then let them cool completely.
  10. Serve
    Wash and sort the fruit. Pour the yogurt or quark into a bowl and serve with the fruit and chopped cantuccini.
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Tags: Kuchenglück
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Rice flour mix for cakes, cookies and biscuits

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