CREAM SLICE SALT GLUTEN FREE

millefoglie-salata-senza-glutine

Cream slice salt of red beets with valuable sunflower and flax gluten, dairy and eggs free.

What we get is a mixture that does not flake as the traditional puff pastry rich in fat and carbohydrates, but is soft and flexible, pleasantly light and is suitable to be filled with whatever you like. I in this recipe turn into stuffing appetizer with cottage cheese (which can be replaced with tofu), pistachios, apple and red rainbow beautiful coast.

These coasts rainbow are part of edible plants available in the past that today risked extinction but thanks to small farmers and foundations that deal with the recovery of the local biodiversity and the protection of the seeds live a second youth. Swiss chard to coast colored (Beta vulgaris var. Cycles) also known as “Swiss”, belongs to the family Chenopodiaceae, starters chard to coast and white beet, it has a more delicate flavor of beets normal but is used in the same way.

Serves 8 cream slice salt single-serve of 6 cm in diameter:

  • 100 g red blanched coast
  • 120 g sunflower seeds
  • 48 g of flaxseed
  • 10 g extra virgin olive oil
  • 2.5 g salt
  • brown rice flour q.b

Ingredients for the filling:

  • 100 g ricotta cheese
  • 40 g of red blanched coast
  • 40 g apple
  • 20 g unsalted pistachios
  • zest of 1 Mandarin

How to prepare the slice

Heat oven to 150 ° C.

Wash beets, separate the leaves from the coast, today we use the coasts.

Bring to a boil and add salt water soak the coast for 3 minutes, remove from boiling water and cool them immediately in cold water to preserve the color.

Cut 100 grams of ribs into pieces, put them in a blender with the salt and extra virgin olive oil, mix.

In a blender chop with pulse mode sunflower seeds and the flax.

Combine the shake coasts to sunflower seeds and flax smoothies, mix with a spatula, then knead with your hands. It will form a paste-like pastry but a little bit sticky.

Let him marry again for about 30 minutes in the refrigerator to give way to flaxseed to absorb liquid in the dough and make it more compact and workable.

Take the dough from the refrigerator, if you find it still sticky sprinkle with a little flour to brown rice and knead some more. Add small dusted with flour until the dough no longer sticks to your hands.

Roll out the dough between two sheets of waxed paper to a thickness of 2 mm, cut into the shape that favorite with a knife or a cookie cutter.

The dough and place it over the advancing roll it out again between two sheets of baking paper until exhausted.

Bake the sheets on a baking sheet covered with baking paper for 15 minutes at 150 ° C.

Let cool the sheets.

How to prepare the filling

For the filling thinly slice 40 g of coastline already blanched, keep aside a few slices to decorate.

Peel the apple cut into small pieces.

Coarsely chop the pistachios, conservatene a small part to decorate.

Grate the zest of mandarin, separated some small thread to decorate.

Combine the cottage cheese a pinch of salt, pistachio, apple, coasts and tangerine peel, mix well.

Formed cream slice using 3 sheets for each portion, fill them overlapping and decorated as desired the upper part.

 

 

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