Saturday meeting held in Cascina Rosa was a beautiful stalls selling books and as soon as I saw ... I bought it instantly! A book on natural biscuits! Here it is> here <
There are very many brownie recipes on vegan, no sugar or other refined sweeteners. It is used mainly corn malt, but I always substitute with rice or barley malt.
The ideas are so many and the recipes are sorted according to grain: there are recipes with wheat, with barley, with rice, kamut, with maize and millet!
Since I had just made of carrots and a little flour kamut I immediately launched into the proof of a prescription: the CAROMUT! What a lovely name! In addition I have decorated with a piece of fresh cherry. Thank goodness I have a furnace in the basement, otherwise I would have banned cooking in the oven for a while, with'm hot!
Actually I have been boycotted by the cream of tartar, for the second time, I made the dough rise. It 's weird because it is not expired or old, but the fact is that a packet did not move l'impasto neanche di mezzo millimetro.
L'ho comprato al Gigante per comodità ed economia, vorrà dire che ritorno a prendere quello del naturasì...maledetti!
Non vi dico poi le litigate con la sacca da pasticcere...in effetti se si chiama così ci sarà un motivo...chi non è pasticcere dovrebbe ben guardarsi dall'usarla?! La mia impressione è stata quella, perchè tra pezzetti di nocciole incastrati, bolle d'aria che facevano esplodere l'impasto e fuoriuscite misteriose da tutte le parti, ho insozzato per bene tutta la cucina e anche la sottoscritta...! Mah!!
I biscottini comunque sono molto carini e anche buoni buoni, adoro i dolcetti alle carote!
Ingredienti:
kamut flour 250 gr 150 gr of rice or barley malt
150 g carrots 50 g roasted hazelnuts clean
60 ml corn oil 50 ml warm water or apple juice 18 oz cream of tartar
a handful of cherries
lemon peel 1 teaspoon cinnamon 1 pinch of salt
Preparation time: 10 seconds
Frullte carrots with salt, cinnamon and lemon peel. Add the hazelnuts and operated again, then add the oil and malt and blend until mixture is smooth. Add the flour and baking powder and water mixed. Knead until the dough feels soft and put them in pastry (and here begins the mess!). Squeeze on the baking sheet forming bastoncini, delle S o delle spirali.
Decorate ciascun biscottino con un pezzetto di ciliegia.
Cuocete i biscotti nel forno caldo a 190° per 15 minuti circa. Lasciateli intiepidire e serviteli!
ps. sono contenta di dire che la torta pere e zenzero è stata venduta subito, meno male!
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