Sweet or savory, these cake bases are simple, nutritious, delicious and without any sense of guilt …
WHAT OIL SEEDS AND FRUITS CAN WE USE FOR OUR DOUGHS?
NUTS: ◇ cashews ◇ peanuts (they actually belong to the legume family) ◇ almonds ◇ bitter almonds ◇ walnuts ◇ Brazil nuts ◇ macadamia nuts ◇ pecans ◇ hazelnuts ◇ pine nuts ◇ pistachios ◇
OIL SEEDS: ◇ hemp ◇ sunflower ◇ poppy ◇ sesame ◇ pumpkin ◇
WHY REPLACE PIES OR BISCUIT BASES WITH THESE NEW DOUGHS?
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- To combine pleasure with awareness by choosing real, healthy ingredients, without refined sugars, without trans fats, and for those who need them without gluten, eggs and dairy products.
- Because there are not only puff pastries, shortbread, brisée and biscuit and butter bases to make excellent pies and cheesecake.
- To choose the quality of the ingredients that should always be fresh and possibly from organic farming.
- In order to obtain the maximum benefits from the nutritional properties of seeds and oily fruits, choosing them: not toasted, not salted and free of added sugars.
- To control the amount of sugar and fat present, always excessive in the products that are on the market even at artisan pastry shops. Not all sugars or sugary foods we add to our recipes are the same. In raw-sweet cakes, dried fruit is generally used as a sweetener. The sugary values of dried fruit also change significantly from fruit to fruit, apples, pears, plums, berries and apricots have a low glycemic load, while pineapples, raisin dates have much higher glycemic load values.
HOW TO PREPARE DOUGHS
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SWEET DOUGH Ingredients for 6 people:
Preparation: Chop in a mixer, using the pulse function, the chosen oil fruit or seeds. Soak the selected dried fruit for about 30 minutes if needed. Remember not to throw away the water but to use it for other recipes. Add the selected dried fruit to the already ground oil fruit / seeds, operate the mixer again to chop and mix all the ingredients. Roll out the dough between 2 sheets of baking paper, cut it into the size of the chosen pan. Pour the mixture into the chosen baking pan already covered with baking paper to prevent it from sticking and firming. Let the dough rest and firm in the refrigerator for at least 2 hours. |
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SALTED DOUGH ENRICHED WITH FRESH VEGETABLES Ingredients for 6 people:
Preparation: Chop in a mixer, using the pulse function, the chosen fruit or oil seeds and set them aside. Blend the rest of the ingredients and add them to the already ground fruit / oil seeds. Roll out the dough between 2 sheets of baking paper, cut it into the size of the chosen pan. Pour the mixture into the chosen baking pan already covered with baking paper to prevent it from sticking and firming. Let the dough rest and firm in the refrigerator for at least 2 hours. |
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SALTED DOUGH ENRICHED WITH DRIED VEGETABLES TO BE REDEED Ingredients for 6 people:
Preparation: Put the sun-dried tomatoes in the water and let them soak. Chop in a mixer, using the pulse function, the chosen fruit or oil seeds. Add the soaked fruit / oil seeds already ground, press the mixer again to chop the tomatoes and mix all the ingredients. Roll out the dough between 2 sheets of baking paper, cut it into the size of the chosen pan. Pour the mixture into the chosen baking pan already covered with baking paper to prevent it from sticking and firming. Let the dough rest and firm in the refrigerator for at least 2 hours. |
HOW TO FLAVOR THE DOUGH
With the doses indicated above you can add:
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- 1 teaspoon and a half of dried spices or herbs
- the rind of 1/4 of orange or lemon
- 10 g of fresh chopped herbs
- the tip of vanilla knife powder
HOW TO USE THESE BASIC DOUGHS FOR RAW CAKES
Cake bases can:
HOW TO STORE THE DOUGH
The dough is kept in the freezer in a hermetically sealed container for 2 months.
I have given you just a few examples, experiment and enjoy yourself.
clibi 