TORCETTI WITH SPELT, OAT AND COCONUT
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
4 g of Molino Rossetto gluten-free vanilla flavoured baking powder
a pinch of salt
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.