Apple and blueberry delight / Delizia di mele e mirtilli

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Hello everyone!

I was thinking about a special apple cake, so I decided to use a lot of apples (really a lot!) and to add dried blueberries…a great success! πŸ˜‹πŸ˜‹πŸ˜‹

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As usual, it’s a gluten free, oil, sugar and yeast free recipe!

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It’s wet and yummy, please try it and let me know!

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Ingredients (for a 28 cm diameter mold):

110 gr rice flour

80 gr buckwheat

90 gr fioretto corn flour

50 gr tapioca starch

1,5 tsp baking soda

345 gr peeled diced apple

70 gr dried blueberries

165 ml soaking water

160 ml hazelnut milk (or other gluten free vegetable milk)

110 ml maple syrup

3 tsp lemon juice

Method:

Soak the blueberries in 165 ml of water for about 15′.

Sift flour, starch and baking soda in a bowl, then add the apple cubes and the blueberries and blend well to flour the fruit.

Pour the soaking water, the milk and the maple syrup then blend again.

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Preheat the oven to 180* and line the cake mold with parchment paper.

Pour the lemon juice, quickly blend and pour the mixture into the mold. It’s important you add the lemon juice just at the end because it’s supposed to react with the soda into the oven to replace the yeast.

Bake to 180* for about 45′, then turn off the oven and leave the cake inside to cool down.

Enjoy!


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Ciao a tutti!

Stavo pensando di fare una torta di mele un po’ speciale, cosΓ¬ ho deciso di usare un sacco di mele (davvero un sacco!) ed aggiungere mirtilli essiccati…un successone! πŸ˜‹πŸ˜‹πŸ˜‹

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Come al solito Γ¨ una ricetta senza glutine, olio, zucchero ne’ lievito!

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Rimane umida e golosa, provatela e fatemi sapere!

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Ingredienti (per uno stampo di diametro 28 cm):

110 gr farina di riso

80 gr farina di grano saraceno

90 gr farina di mais fioretto

50 gr amido di tapioca

1,5 cucchiaini bicarbonato

345 gr mele sbucciate a dadini

70 gr mirtilli essiccati

165 ml acqua di ammollo

160 ml latte di nocciola (o altro latte vegetale senza glutine)

110 ml sciroppo d’acero

3 cucchiaini succo di limone

Procedimento:

Ammollate i mirtilli in 165 ml di acqua per circa 15′.

Setacciate farine, amido e bicarbonato in una terrina, poi aggiungete mela e mirtilli e mescolate bene per infarinare la frutta.

Versate l’acqua di ammollo, il latte e lo sciroppo d’acero e mescolate ancora.

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Preriscaldate il forno a 180* e rivestite la tortiera con carta forno.

Versate il succo di limone, mescolate velocemente e versate il composto nello stampo. È importante aggiungere il limone alla fine perché deve reagire con il bicarbonato in forno per sostituire il lievito.

Cuocete a 180* per circa 45′, poi spegnete il forno e lasciate dentro la torta a raffreddarsi.

Buon appetito!

 

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2 thoughts on “Apple and blueberry delight / Delizia di mele e mirtilli

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