BUNS OF RAMERINO

This is not just a recipe but a tangle of traditions, history, techniques, knowledge and tastes.

All born from the idea to customize a delicious bread typical of the traditional Tuscan cuisine, with the scent of rosemary and is enriched with raisins, the …

 «rosemary bread is a Florentine specialty that in the period of Lent was sold in stalls near the churches, especially the Holy Thursday»

… but I wanted to share a recipe suitable for all gluten and yeast, simple to prepare also for those who are not very comfortable with the mixes, perhaps making the vegetables once again the protagonists, so I decided to resort to baking techniques used in cooking from raw food and paleo diets that do not use cereal flours …

«The bread and focaccia recipes of these two types of diets do not contain yeast soft texture is given by the mucilaginous seeds like flax, psyllium, and chia. The cereal flour is replaced by vegetables, meat of young coconut and nuts like almonds flour»

… cauliflower is just one of the vegetables used to replace the task of cereals in raw food cuisine and paleo and more …

«In many regions of southern Italy it is joining the buttery texture and taste of the cauliflower senapato contrasting sweetness to the dried raisins’ and fragrant herbs»

I just have to go to the description of the ingredients and the preparation of buns …

Ingredients for 18 buns

  • 240 g of cauliflower florets
  • 55 g almonds
  • 75 g raisins
  • 30 g oil
  • 4.5 g salt
  • 3 g dried rosemary
  • 3 tablespoons of flax seeds
  • 6 tablespoons of water
  • 1/2 teaspoon turmeric

How to prepare the buns

Preheat oven to 150 ° C.

In a blender chop, using the pulse function, flax seeds and almonds until they turn into flour.

Chop the cauliflower florets also very finely.

In a bowl add the flax seeds, almonds and chopped cauliflower, add the rest of ingredients mixed very well, and let stand 15 minutes the dough to give way to flax seeds to create the gel that will make this malleable dough.

Cover the chosen molds for cooking with baking paper and spread the dough with hands in a thickness of about 1/2 centimeter.

Bake for 15 minutes at 150 ° C in a static oven.

 

 

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