TORCETTI WITH SPELT, OAT AND COCONUT

  • TORCETTI DI FARRO E AVENA AL COCCO

INGREDIENTI

70 g of Molino Rossetto organic spelt flour
80 g of Molino Rossetto oat flour
50 g of sugar
40 g of coconut flour
50 ml of corn seed oil
1 egg
4 g of Molino Rossetto gluten-free vanilla flavoured baking powder
a pinch of salt
sugar

PREPARAZIONE

In a bowl blend sugar with coconut, egg and oil. Add little by little the sifted flours with baking powder and a pinch of salt.

Knead until the dough will be smooth and uniform.

Put the dough in a bowl, cover with clingfilm and let it rest in the fridge for 20 minutes.

Bring the dough and make some torcetti (diameter of a pencil and lenght of 15 cm).

Lay down the torcetto on a dish with sugar and after lay down them on a baking tray lined with baking paper.

Bake in preheated oven to 180°C for 10 minutes or so.

Let them rest and conserve in a closed box.

Recipe by My Ricettarium.