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pastafrolla

ingredients

servings

8

Spelled flour

300 grams

Flax seed

2 spoons

Coconut oil

100 grams

Iodized salt

1 pinch

Sodium bicarbonate

1 teaspoon

Coconut sugar

100 grams

Desserts from Italy

pastafrolla

pastafrolla

vegan with gluten

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

pastafrolla

My mom bought the ready at the supermarket and I kept asking myself if it was not easier and healthier it at home! So at 15 I realized my first recipe, completely alone: ​​the pastry!

pastafrolla step 1

step 1

Prepare the eggs by mixing 90 ml of water with 2 Tbsp of flax seed meal and let stand for 10 minutes until it becomes gelatinous.

pastafrolla step 2

step 2

With the help of a spoon, stir together all ingredients in a large bowl and fill the dough with your hands.

pastafrolla step 3

step 3

Divide the dough in order to have a part for the base, a part for the edge and a small portion for the decoration.

pastafrolla step 4

step 4

Formed before the edges of the tart. Here you can be creative and make such small biscuits heart-shaped or circle to be placed all around, or make simple stripes.

pastafrolla step 5

step 5

This dough is unfortunately not so malleable as a normal pastry having no eggs or butter, but you can work it into small pieces with the same result.

pastafrolla step 6

step 6

Subsequently roll out the base on a sheet of baking paper and then rovesciatela into the pan. Seal all around by pressing with your fingers and Prick the base with a fork.

pastafrolla step 7

step 7

For cooking without filling called cooking in white you will have to place a piece of parchment paper on the complete tart base and edges, and fill it with dried beans or chick peas to throw it after cooking.

pastafrolla step 8

step 8

Bake the tart in a convection oven at 180 ° C in a convection oven for 20-25 minutes and the cookies for about 10 minutes.

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