100 g of Rice Flour
80 g of Hazelnut Flour
20 g of Buckwheat Flour
3 Eggs
150 g of lactose free Greek yogurt
60 g of Extra virgin olive oil
80 g of Coconut sugar
20 ml of Vegetable milk
1 sachet of Baking powder
Topping:
Q.b Whole hazelnuts
Balance
Bowl
Whip
Baking paper
18 cm hinge mold