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Tartufini LIGHT VEGAN AND GLUTEN-FREE SUGAR
ingredients
servings
4
Mile
1 cup
Water
2 cups
Oranges
2 unit
Raisins
1 spoon
Ginger powder
to taste
Ground cinnamon
to taste
Vegetable milk
1 glass
Nutmeg
to taste
Almond flour
2 spoons
Barley malt
3 spoons
Iodized salt
1 pinch
Desiccated coconut
4 spoons
Bitter cacao
4 spoons
Pistachio grain
to taste
Chopped hazelnuts
20 grams
Desserts from Italy
Tartufini LIGHT VEGAN AND GLUTEN-FREE SUGAR
Tartufini LIGHT VEGAN AND GLUTEN-FREE SUGAR
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tasty Treats for all: light, vegan, sugar-free, if you replace the barley malt or rice with the sweetener such as stevia or pasta recipe dates will be suitable for coeliacs!
preparation
step 1
Weighing and break down the ingredients in order. For the garnish: rapè coconut, chopped hazelnuts, chopped pistachios and cocoa (who were intolerant to nickel can use carob flour)
step 2
Rinse millet in a colander narrow mesh, pour into a saucepan with the water and the zest of one of the two oranges (leave the rind into chunks because then it should be removed) Bake for 20 minutes
step 3
Pay attention to the water that in the event that evaporate before the end of 20 minutes will be refilled. After the cooking time in which the water has to simmer.
step 4
Drain millet and eliminate the orange peel. Pour the miles back into the saucepan with the vegetable milk and grated rind of the orange rest directly in the pan. Also raisins Pour.
step 5
Add the barley malt squeeze the juice of two oranges in the saucepan and bring to a boil until the liquid it will be almost completely absorbed by the mile.
step 6
Jumbled up. at this point we pour the almond flour (or mix of cornstarch and half the coconut rapé (a part necessary to cover) and ginger.
step 7
Mix well, pour Finally cinnamon and grated nutmeg. Let cool.
step 8
The mixture must cool thoroughly, recommended rest in the refrigerator.
step 9
Pour the powders for coverage viari saucers. Shape into balls with the dough. Take the balls rolling in the shell at will. I recommend you try the coconut mix rapè coverage and bitter caccao
step 10
Fate again cool in the refrigerator before serving. A tip for the presentation is to rest each Tartufino in a paper muffin mold! Better if colorful!
step 11
You just have to pick any with fantastia and taste!
