Drive away with green broad beans and ricotta
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Healthy Whole Grain Croissants with Low Glycemic Index
ingredients
servings
10
Wholewheat flour
260 oz
Water
125 oz
Coconut milk
25 fl oz
Fresh brewer's yeast
5 oz
Whole coconut sugar
30 oz
Clarified butter, ghee
100 oz
Extra virgin olive oil
20 oz
Desserts from Italy
Healthy Whole Grain Croissants with Low Glycemic Index
Healthy Whole Grain Croissants with Low Glycemic Index
ready in
4 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
You can view the post dedicated to the recipe on my Instagram account: incucinasalutatmente. You will find many recipes created with the utmost attention in the choice of ingredients and cooking methods, all in support of our health.
preparation
step 1
Combine the 2 flours (200g of wholemeal with 60g of Petra 1119 organic wholemeal flour) with the yeast and water. After mixing for about 5 minutes, add the coconut milk, 10 g of oil, salt and sugar. Continue to knead for another 10 minutes.
step 2
Leave to rise for 2 hours then roll out the dough into a rectangle.
step 3
Put the ghee and the rest of the oil in the center of the rectangle, spread them in the central part for about 1/3 of the surface.
step 4
Fold the outer flaps towards the center. Leave the dough in the refrigerator for 15 min.
step 5
After 15 minutes, roll out the dough slightly and fold in three (imaginatively divide the dough into 3 parts, overlap the first 2 external ones and cover the central one).
step 6
Leave the dough in the refrigerator for another 30 min. After these, roll out the dough again and fold it again in 3. Follow this procedure for 2 more times, waiting for about half an hour between operations.
step 7
Finally finely roll out the dough and divide it into triangles. Each triangle must be rolled up on itself, thus taking on the classic shape of the croissant. Leave the croissants to rise for 1 hour and a half at room temperature.
step 8
Bake the croissants in a statically preheated oven at 180ºC for about 20/25 min. Sprinkle the surface with honey while still hot.
