CROTTA WITH PEACH AND APRICOCHE JAMES

ROTTA WITH PEACH AND APRICOCHE JAMES
ROTTA WITH PEACH AND APRICOCHE JAMES

16 slices 200 Kcal/portion

CROTTA WITH PEACH AND APRICOCHE JAMES (without eggs, milk and yeast)

Ingredients

400 grams of wholemeal flour of ancient grains type 1
80 ml of peanut oil (or olive oil)
100 grams of sifted coconut flower sugar
120 ml of water
The zest of 1 orange
1 teaspoon baking soda and 1 tablespoon apple cider vinegar
To stuff: sugar-free peach and/or apricot jam 250 ml

Procedure

Pour all the ingredients (except the jam) into a bowl and knead vigorously to combine them.
Form a ball, cover with plastic wrap and let rest at least 30 minutes in the refrigerator.

After the necessary time has elapsed, place baking paper in a baking pan and distribute the tart dough, then pour the jam and finally bake for about 40 minutes in a ventilated oven preheated to 160 degrees.

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