Forms with chanterelles

For 8 molds we need:
Almond flour – 2 dl. (90 g)
Sesame flour – 1 dl (45 g)
Sesame seeds – 0.5 dl (25 g)
Psyllium (flour) – 1 tbsp. spoon (you can also bran, but then a little more)
Eggs – 1 pc.
Butter – 70 g
Salt – 0.5 tsp
For filling :
Chanterelles – 400 g
Onions – 1 pc.
Eggs – 3 pcs.
Sour cream – 5 tbsp. l.
Whipping cream -100 ml
Grated cheese, preferably aged – 100 g
Bunch of parsley
Salt and pepper to taste

Preheat oven to 200 degrees.

Prepare the base first. Combine almond flour, sesame flour, psyllium, salt and sesame seeds in a bowl. Add egg and melted or softened butter. Knead the dough. It will turn out to be dense. Let the dough stand for 5 minutes.

Take small molds. Lubricate the bottom and sides with butter or coconut oil. Spread the dough in a very thin layer on the bottom and sides. Since the dough is very dense, like plasticine, you will have to tamp it well with your hands.

Place the dough forms in the refrigerator for 15-20 minutes.

While the base is in the refrigerator, start preparing the filling.

Wash and chop the chanterelles finely. Chop the onion finely. Fry the chanterelles and onions in coconut or ghee, season with salt and pepper.

Beat the eggs well – about 3 minutes with an electric mixer – until frothy. Add cream, cheese, sour cream, chopped parsley, pepper, salt and sautéed chanterelles to the eggs. Mix everything thoroughly.

Remove the dough forms from the refrigerator and place in the oven for 5 minutes.

Then pour the filling into the batter molds. Sprinkle with cheese on top and place in the oven. Bake for another 15-20 minutes at 200 degrees.

For all molds:
Proteins – 127 g (21% kcal) Fats – 207 g (73% kcal) Carbohydrates – 36.1 g (6% kcal)

For 1 mold (1/8):
Proteins – 16 g (21% kcal) Fats – 26 g (73% kcal) Carbohydrates – 4.5 g (6% kcal)

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