Mini book of vegan glutenMini book of vegan gluten----free recipes.free recipes.free … · 2016. 2. 14. · spices to taste . Preparation: Cut the celery into thick slices and place

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Mini book of vegan glutenMini book of vegan glutenMini book of vegan glutenMini book of vegan gluten----free recipes.free recipes.free recipes.free recipes.

Edited by Cooking fun Edited by Cooking fun Edited by Cooking fun Edited by Cooking fun

Of Of Of Of PieraPieraPieraPiera MariaMariaMariaMaria RoncalliRoncalliRoncalliRoncalli

www.cucinaveganadipiera.worpress.comwww.cucinaveganadipiera.worpress.comwww.cucinaveganadipiera.worpress.comwww.cucinaveganadipiera.worpress.com

Copyright: Each photo and image is exclusive right and may be published only with due acknowledgment

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Summary Introduction. ...................................................................................................................................................... 3

FIRST DISHES................................................................................................................................................... 4

Cannelloni of red cabbage .......................................................................................................................... 4

Pumpkin gnocchi and cassava. .................................................................................................................. 6

Pumpkin risotto. ........................................................................................................................................ 7

Lasagna pumpkin and leeks .................................................................................................................... 8

SECOND COURSES ......................................................................................................................................... 10

Meatballs lupins , pumpkin and soy okara ....................................................................................... 10

Meatloaf soft lupins and chickpeas ........................................................................................................ 11

SIDE DISHES ................................................................................................................................................... 12

Celeriac flavored. .................................................................................................................................... 12

CONDIMENTS .................................................................................................................................................. 13

Cream of red cabbage ............................................................................................................................ 13

Pesto raw food pumpkin ........................................................................................................................ 14

RAW FOOD ...................................................................................................................................................... 15

Raw cake strawberries and blueberries............................................................................................. 15

Raw cake with pumpkin, persimmon and kiwi ..................................................................................... 17

VEGAN CHEESE ............................................................................................................................................ 19

Vegcheese flavored with sweet paprika soy, turmeric and nutmeg ........................................... 19

Stracchino soy. ......................................................................................................................................... 20

VEGAN MILK .................................................................................................................................................. 21

Soy milk...................................................................................................................................................... 21

Milk hazelnut. .......................................................................................................................................... 22

VEGROLL ........................................................................................................................................................ 23

Vegroll chickpea. ..................................................................................................................................... 23

Omelette pumpkin and legume flour. ................................................................................................ 25

MAIN DISHES ................................................................................................................................................. 26

Polenta rich rice. ..................................................................................................................................... 26

DESSERT ........................................................................................................................................................ 27

Panettone gluten and sugar free with dough of rice. .................................................................... 27

Donut pumpkin and buckwheat ........................................................................................................... 29

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Pumpkin Cookies ...................................................................................................................................... 31

Damselfish carnival. ............................................................................................................................... 32

Bounty ........................................................................................................................................................ 33

PREPARED BREAD ....................................................................................................................................... 34

Calzone with chickpea flour. ................................................................................................................ 34

Pizza with pumpkin ................................................................................................................................. 36

Bread sourdough rice and pumpkin .................................................................................................... 37

Introduction.

After years of healthy and natural food , I recently discovered the pleasure to invent and reinvent myself

especially eliminating / reducing the gluten and produces almost everything in-house .

After little more than a year of gluten free and difficulties overcome , but with many more to overcome, I

can finally consider myself partially happy to see that at least some things are good for me

and then share them with other people who have made my choice of life for problems health or other

reasons .

This manual is small and simple as it is my kitchen , I hope soon to be able to make a more complete , better

taken care of and with many more recipes .

For any information / advice / curiosity or clarification please write to my cooking vegan page

https://www.facebook.com/www.cucinaveganapr72.it/.

I thank all of you because you are the stimulus that allows me to do so many creations !

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FIRST DISHESFIRST DISHESFIRST DISHESFIRST DISHES

Cannelloni of red cabbage

Difficulty:

Preparation time : 60 minutes

Cooking time : 35-40 minutes

Approximate cost : 10 €

Substitutions : You can also use the cabbage leaves

Ingredients: about 10 leaves of red cabbage,

sauce of milk rice and azuki or other sauce,

flax seeds to decorate,

filling made with cream of cassava and plantain,

300 grams of cooked buckwheat,

300 grams of cooked adzuki,

extra virgin olive oil,

pepper,

salt.

Preparation: For the sauce of milk azuki.

Ingredients:

400 ml milk azuki self,

100 ml of milk rice self-produced.

salt,

oil,

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40 grams of brown rice flour,

nutmeg.

Mix the flour with the two milks and melt well lumps, add salt, a tablespoon of olive oil, heat on the

stove for a few minutes, turn off and add a dash of nutmeg.

Cream / mashed cassava and plantains.

Ingredients:

1 medium boiled cassava,

1 medium boiled plantain,

half an onion,

extra virgin olive oil,

salt,

pepper,

chili,

water as needed.

Place all ingredients in blender and add water and olive oil to obtain a mixture similar to a puree.

Cannelloni:

Combine cream of cassava and plantain buckwheat and azuki beans cooked, olive oil, pepper and

salt to taste.

Blanch the leaves of red cabbage in boiling water, drain and dry them on a cloth, off the coast in the

middle and use the two halves to form the cannelloni.

Take half leaf, fill it with stuffing and roll.

Arrange everything in the pan with a layer of sauce under azuki.

Continue until all ingredients are used.

Cover with the sauce of adzuki and rice and a sprinkling of flaxseed.

Bake for 30-40 minutes at 150 °.

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Pumpkin gnocchi and cassava.

Difficulty:

Preparation time : 30 minutes, longer cooking time pumpkin and cassava



Ingredients:

Half pumpkin hokkaido large steamed;

2 cassavas not too large (about 700 grams),

rice flour just enough to get a consistent dough but not too much (to be thrown into the water with a

teaspoon),

nutmeg.

Preparation:

Soak the cassava the night before and then boil until cooked, peel them and put the pulp in the

blender with the cooked pumpkin, nutmeg and adjust salt if you want, I use it only in the salt

seasoning. Whisk until well blended. Remove from the blender and add rice flour enough to ottenre

a compound consistent but not too.

Put the pot with water to boil on the stove and throw the dumplings with a spoon (not to attack the

gnocchi wet from time to time in the cooking water), not get them all together, put some spoon and

then wait for it come to the surface and drain, so continue until the end of the mix. For the dressing

you can vary: I made a fried olive oil, tamari and sage, if desired, you can also add the cream. If you

prefer to knead you not have to do is put more rice flour and add a little potato starch.

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Pumpkin risotto.

Difficulty:

Preparation time: 40 minutes

Cooking time: 35-40 minutes


Substitutions : You can also use the others cerales sorghum, millet, etc

Ingredients :

350g wholemeal rice ,

350 grams of pumpkin into small pieces ,

1 onion ,

very little extra virgin olive oil ,

1 glass of dry white wine ,

vegetable broth ,

cream of rice or soy or nutritional yeast flakes .

Preparation:

Peel the pumpkin and cut into cubes . Make a sauce with a little white wine and finely chopped

onion . glass of dry white wine and let it evaporate a little. the wine and add the vegetable stock , a

ladle at a time as they dry , until cooked . to cream at the end you can combine soy cream or rice or

sprinkle with yeast flakes.

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Lasagna pumpkin and leeks

Difficulty:




Ingredients :

pumpkin, cut into slices if possible or square or rectangular pieces ,

the amount sufficient to form three layers of a baking dish to lasagna .

some leek long previously cooked in steam for 10 minutes,

for cream of cannellini :

250 grams of white beans run,

parsley,

salt ,

3 cloves garlic ,

a little oil ,

little turmeric and ginger ,

water as needed .

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for chickpea :

250 grams of cooked chickpeas ,

salt, a little olive oil ,

parsley,

little turmeric and ginger ,

3 cloves garlic ,

water as needed.

a few tablespoons of pesto or other raw food pumpkin pesto to taste for coverage.

Preparation:

blanch briefly the pumpkin slices in boiling water.

Prepare the sauce with chickpea flour and rice mixed in water, add salt, add a little olive oil and a

little nutmeg, stirring until thick.

Cannellini cream: Whisk all ingredients together by adjusting the water to make a soft,

Chickpea: proceed as for that of beans.

Pass a layer of sauce on the bottom of the baking dish, make a layer of sliced leeks lengthwise and

open to form layers like lasagna, cover with the cream of beans and a few slices of pumpkin, cover

with the sauce of chickpeas, make a another layer of leeks, chickpeas and pumpkin slices, until you

finish the ingredients, cover with the remaining sauce and tufts of pesto pumpkin.

Place in the oven at 180 degrees for about 20-30 minutes or until they are cooked but not go wild.

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SECOSECOSECOSECOND COURSESND COURSESND COURSESND COURSES

Meatballs lupins , pumpkin and soy okara

Difficulty:

Preparation time: 1 hours

Cooking time: 15 minutes


Ingredients :

500 g lupins pickled peeled and put in soak for 24-48 hours ,

400 grams of pumpkin peel Queen of chioggia steamed ,

300-400 grams of soy okara or cooked vegetables and smoothies ,

3 tablespoons of chickpea flour ,

3 cloves garlic ,

generous handful of chopped parsley ,

Salt to taste

half an onion ,

half a glass of water,

1 tablespoon extra virgin olive oil ,

half a teaspoon of turmeric ,

half a teaspoon of ginger .

Preparation:

Whisk together all the ingredients , adding a little water , add to the last gram flour , roll into balls

and roll in cornmeal cooked in nonstick skillet very hot , I I cooked without oil .

Very soft , tasty !

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Meatloaf soft lupins and chickpeas

Difficulty:




Ingredients :

300 g lupins vacuum already peeled ,

1 carrot cooked ,

1 tablespoon of miso rice .

Herbs of Provence to taste ,

3 tablespoons extra virgin olive oil ,

3 tablespoons of chickpea flour .

2 cloves garlic ,

okara from the production of 1 liter of milk lupins ( optional ) .

Preparation:

Once peeled and put it to soak for 24 hours lupins so that they lose all the salt , blend with all the

other ingredients except the chickpea flour , add a little water if necessario.Togliere from the

blender and add the chickpea flour , verify the consistency . Take the baking paper lie down the

mixture and give the shape you want . Steam for 20-30 minutes ! the texture is very soft . Keep a

couple of hours in the refrigerator so it will solidify a little bit and you can cut as in the picture !

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SIDE DISIDE DISIDE DISIDE DISHESSHESSHESSHES

Celeriac flavored.

Difficulty:

Preparation time : 40 minutes



Ingredients :

1 medium celeriac ,

extra virgin olive oil to taste ,

Origan,

White pepper,

chopped parsley,

pink salt ,

spices to taste .

Preparation:

Cut the celery into thick slices and place in a pot with boiling water to cook .

When it is tender , remove it from the water , remove the parts of the skin uglier , cut into thinner

slices and place in a pan with olive oil, parsley , oregano , salt and spices to taste .

Saute for a few minutes .

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CONDIMENTCONDIMENTCONDIMENTCONDIMENTSSSS

Cream of red cabbage

Difficulty:



Ingredients:

red cabbage , sunflower seeds , sesame , flax , chia , hemp mixed and plentiful , ten almonds , little

olive oil , acidulated umeboshi or salt , 1 clove garlic , water not to use too much oil .

Mix all together and voila !

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Pesto raw food pumpkin

Difficulty:



Ingredients:

pumpkin puree a cup ,

2 cloves garlic ,

half an onion ,

7-8 almonds ,

a handful of sunflower seeds ,

salt ,

very little extra virgin olive oil ,

the tip of a teaspoon of ginger .

Preparation:

Blend everything together until it forms a nice cream !

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RAW FOODRAW FOODRAW FOODRAW FOOD

Raw cake strawberries and blueberries

Difficulty:

Preparation time: 40 minutes, the more time in a refrigerator


For this recipe I was inspired by ''Il girone dei vegolosi'' mass Roberta making some changes!

Ingredients

Ingredients for a mold of approximately 22 cm if you want the most high enough that you take a

mold smaller :

for the base:

180 grams of almonds put to soak the night before ,

180 grams of dates ( 20 ) very mature ,

1 teaspoon of cinnamon powder

First layer :

20 grams of coconut oil,

80 grams of cashew trees to soak the night before ,

170 grams of strawberries .

Second layer : 20 grams of coconut oil,

60 g maple syrup ( even less if you want less sweet ) ,

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1 ripe avocado ,

grated rind and juice of 1 lemon ,

60 grams of cashew nuts soaked the night before .

Third layer :

130 grams of blueberry jam without sugar or blueberries ,

20 grams of coconut oil,

80 grams of hazelnuts soaked the night before ,

20 grams of cashew nuts soaked the night before ,

15 grams of maple syrup ( if you use blueberries and jam can also put 30 gr ) .

Preparation: For the base : whisk dates, almonds and cinnamon together until the mixture is compact stendare

based .

Place in refrigerator while you prepare the various layers .

First layer : Blend all ingredients together and spread on the base.

Second layer : Blend all ingredients together and spread on the first layer ,

Third layer : Blend all ingredients together and spread on the second layer .

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Raw cake with pumpkin, persimmon and kiwi

Difficulty:

Preparation time: 40 minutes the more time in a refrigerator


Ingredients:

for the base:

200 grams of almonds put to soak the night before .

150 grams of stoned dates ,

pinch of salt.

for the stuffing:

500 grams of pumpkin Queen of Chioggia ,

1 persimmon seeded ,

5 tablespoons of maple syrup ,

3 tablespoons of coconut oil ,

50 grams of stoned dates ,

pinch of salt,

pinch of cinnamon , nutmeg , ginger , vanilla .

For decoration :

some kiwi slices

Preparation:

Blend the ingredients of the base and place them to form the first layer in a cake pan of 20 cm in

diameter ,

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Whisk the ingredients for the filling , making first melt the coconut oil in a double boiler , place on

the basis and level .

Chill several hours and then decorate with slices of kiwi .

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VEGAN CHEESEVEGAN CHEESEVEGAN CHEESEVEGAN CHEESE

Vegcheese flavored with sweet paprika soy, turmeric and

nutmeg

Difficulty:




Ingredients :

300 ml of soy milk preferably self-produced or purchased ,3 tablespoons of white unsweetened soy

yogurt ,90 grams of potato starch or corn starch ,1 generous teaspoon of agar agar, 4 tablespoons of

soy milk to dissolve the agar agar, turmeric, nutmeg and paprika a good sprinkling , salt.

Preparation:

Dissolve the starch well in milk and add the yogurt and spices , put on the fire until it thickens , in

the meantime, melt the agar agar in 4 tablespoons of soy milk pastelloso obtaining a compound that

will join to the mixture of starch and soy milk after within minutes, storing the heat until it thickens

, it will take very little . pour it on baking wax paper and form a sausage that you will allow to

solidify in the refrigerator for a few hours !

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Stracchino soy.

Difficulty:




Ingredients:

8 tablespoons of soy milk self,

2 tablespoons rice flour ,

1 heaping tablespoon of corn starch

1 tablespoon soy cream ,

2 teaspoons of lemon juice ,

a pinch of salt,

2 heaping tablespoons of soy yogurt natural .

Preparation: In a nonstick saucepan , melt the rice flour and cornstarch into the milk . Add the soy cream , salt

and lemon juice .

Put it to cook until creamy , stirring always consistent with the scoop of sauce. Turn off , add the

yogurt , stir with a spoon , season with salt if necessary .

Pour into a bowl and store in refrigerator . Let rest a few hours before serving !

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VEGAN MILKVEGAN MILKVEGAN MILKVEGAN MILK

Soy milk

Difficulty:



Approximate cost : 0,80 € for liter

Ingredients:

100 grams of soybean,

500 ml of water.

Preparation:

soak 100 grams of soy for 24 hours, drain and rinse soybeans, add 400 ml of water made it cool and

blend for a few minutes, put it all in a pan with high sides with another liter of heated water and

simmer for 20 minutes covered but not quite, be careful that no transhipments! for the preparation

of butter and cheese goes well this procedure indeed for the butter I would say to increase the

amount of soy in equal water.

To use it as a drink you can take additional steps: After soaking, drain the soybeans and lightly toast

it in the oven at 200 degrees for 10 minutes, while boiling off the skimmer that forms on the

surface. The flavor will be less fagioloso.

The ingredients are sufficient for approximately 1 liter of milk.

You can then flavor to taste with agave syrup, maple, cinnamon or vanilla bean made simmer in the

milk for a few minutes.

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Milk hazelnut.

Difficulty:


Approximate cost : 1 € for liter

Ingredients :

100 grams of hazelnuts ,

800 ml of water .

Preparation:

soak the nuts overnight , drain and chop them in a blender , add water and continue to grind for a

few minutes . Strain through a sieve and a clean cloth .

I would say GOOD ! I then used to soak dates, raisins and prunes for raw food cake and acquired

taste even better! while the okara I advanced with chopped dried fruit soaking to make the base of

the cake raw food .

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VEGVEGVEGVEGROLLROLLROLLROLL

Vegroll chickpea.

Difficulty:

Preparation time: 20 minutes longer the cooking time of the chickpeas .


Approximate cost: 3 €

Ingredients:

300 grams of cooked chickpeas ,

about two tablespoons of chopped vegetables ( carrots , zucchini and other to taste) , spices to taste (

cloves, black pepper , paprika , curry , juniper ) ,

Salt to taste

little extra virgin olive oil ,

little dry white wine or rosé ,

2 teaspoons of agar agar ,

400 ml of vegetable stock ,

2 cloves of garlic .

Preparation:

fry the vegetables and chickpeas in a little wine , add spices and salt to taste , add a little olive oil .

Blend everything and then put on the fire with the broth from which you will have taken half a cup

in which to dissolve the agar agar . Add the agar agar dissolved in broth and mix well , allow to

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simmer for about 2 minutes. Pour the entire round in a jar and place in refrigerator to solidify for

about 5 hours .

And voila our sliced that can be enriched at will with other mix of vegetables , spices , and

vegetables .

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VEGAN VEGAN VEGAN VEGAN OMLETTEOMLETTEOMLETTEOMLETTE

Omelette pumpkin and legume flour.

Difficulty:




Substitutions : You can use all the flour of legumes that favorite : chickpeas , lentils , etc.

Ingredients:

reduced raw pumpkin puree to taste ,

300 grams of flour of cowpea ,

water as needed ,

salt ,

turmeric,

ginger , a little olive oil ,

parsley to taste .

Preparation:

prepare a batter with flour , water, salt , parsley , put the pumpkin puree reduced by obtaining a

mixture of omelet .

Bake in a nonstick pan with a little olive oil on both sides .

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MMMMAINAINAINAIN DISHESDISHESDISHESDISHES

Polenta rich rice.

Difficulty:




Ingredients :

750 grams of wholemeal rice flour .

2 tablespoons red rice ,

1 tablespoon of brown millet ,

salt,

About 2 liters of water ,

a handful of chopped parsley .

Preparation:

boil the salt water with red rice , brown millet and parsley in a pot , boil for 15 minutes , pour the

flour , stirring with a whisk so as not to form lumps and cook , stirring occasionally with a special

wooden stick for about 1 hour or until rich does not come off the crust from the cauldron !

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DDDDESSERTESSERTESSERTESSERT

Panettone gluten and sugar free with dough of rice.

Difficulty:

Preparation time: 3 days for for leavening



Substitutions : instead of sourdough gluten able to use dry yeast using the doses indicated on

the package .

Ingredients for the first mixture :

50 grams of rice flour

60 ml of soy milk

5g of rice malt

35 gr sourdough

Second dough : 125 grams of rice flour

65 grams of chestnut flour

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70 ml of soybean milk

50 g of corn starch

40 ml of water

135 grams of pasta of dates ( 105 gr of dates and 35 ml of water smoothies together)

50 grams of cocoa butter

Third dough : 100 gr rice flour

50 g chestnut flour

1 teaspoon rice malt

60 gr of sourdough

65 ml of soybean milk

50 g of corn starch

water as needed

135 grams of pasta of dates,

40 g of cocoa butter

a pinch of salt,

1 teaspoon of vanilla extract

grated zest of 1 lemon

1 teaspoon of turmeric ,

140 grams of raisins

Method: first mixture

dissolve the yeast in the soy milk and add the rest of ingredients that have been put to rise in the

refrigerator

12 hours.

Second dough Mix flour , soy milk , pasta with dates, water

necessary , cocoa butter melted in a double boiler , and the first mixture , the dough should be soft ,

let rise covered with foil for 12 hours .

Third dough : Soak the raisins in warm water and dissolve the cocoa butter in a double boiler .

Dissolve the yeast in the soy milk ,

combine all ingredients and the second batter , finally add the melted cocoa butter and enough water

to make a soft dough such as a pie . Let rise another 12 hours .

I have steamed for about 70 minutes and then I put 15 minutes in the oven at 200 degrees , meaning

you can cook it fully in the oven at 180 degrees for about 1 hour.

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Donut pumpkin and buckwheat

Difficulty :




Ingredients :

800 grams of cooked pumpkin weighing steam cooked ,

260 g of brown sugar ,

400 grams of rice flour semiintegrale ,

400 grams of buckwheat flour ,

1 packet of baking powder ,

1 pinch of cinnamon ,

1 pinch of nutmeg ,

1 pinch of ginger ,

3 tablespoons sunflower oil ,

rice milk to taste ,

grated zest of 1 lemon ,

1 pinch of salt .

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Preparation:

mix all the ingredients , combining rice milk qb to get a soft dough. Steam for 50 minutes or in the

oven for 35-40 minutes .

Wishing you can add chocolate chips or chopped almonds !

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Pumpkin Cookies

Difficulty:




Ingredients:

1 teaspoon baking powder without gluten

1 teaspoon cinnamon

160gr rice flour wholemeal

100gr of potato starch

30 gr sunflower oil cold pressed or 100 grams of margarine or butter vegan

100gr brown sugar

300gr pumpkin flesh steamed or roasted and puréed

Preparation:

Preheat oven to 180 ° C . Line a baking tray with baking paper .

Sift flour , baking powder , cinnamon and flour in a bowl . Working sugar , oil and pumpkin .

Combine also powdered ingredients . Work all the ingredients to make a smooth mixture .

Take a ball and cut cookies from mixing of the desired size . Lay it on the baking sheet and crush

slightly. Proceed as above until all the dough , spacing the cookies a few centimeters .

Bake cookies with pumpkin for 15 minutes or until golden . Allow to cool completely and serve .

Excellent ! in the oven they gave off an intense aroma ! soft if you make them large , to make them

more crispy you can add the corn flour to the mixture .

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Damselfish carnival.

Difficulty:



Approximate cost : 5 € for twenty Damselfish

Ingredients :

150 gr chestnut flour ,

20 gr flour mandore ,

80 gr coconut flakes ,

60 gr tapioca ,

7 gr of baking powder ,

1 shot of liquor at will ,

70 gr of brown sugar ,

50 gr of soy cream self-produced or corn oil,

70 ml of soy milk self-produced ,

the grated zest of 1 lemon .

Preparation:

Mix all the ingredients by adding the yeast last , make balls and bake at 180 degrees for 20 minutes.

If you want you can just fry agiungere a glass of milk and pour it over the dough by spoonfuls into

the pan with hot oil .

Soft and excellent as gluten-free cookies .

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Bounty

Difficulty:



Approximate cost : 3 € for 14 bounty

Ingredients :

1 cup of coconut flakes ,

1/3 cup of rice milk ,

brown sugar to taste or other sweetener ( stevia , agave, maple)

little coconut flour if necessary ,

dark chocolate 70 %

Preparation:

Blend the coconut flakes , milk and sweetener until mixture is moldable by hand , add coconut flour

if necessary , forming rectangles and place in freezer for 15 minutes .

Melt the chocolate in a water bath and immerse the coconut rectangles , put in refrigerator to

solidify !

Good , light .

34

PPPPREPARED BREADREPARED BREADREPARED BREADREPARED BREAD

Calzone with chickpea flour.

Difficulty:




Ingredients :

chickpea flour 3 tablespoons or regulator according to the pan you use,

salt, water .

For the filling: tomato sauce , a little onion , oregano , mozzarella soy or other veg cheese,

vegetables to taste .

Preparation:

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Prepare a semi-liquid batter with chickpea flour , water, salt , let stand about 2 hours , roll out on a

baking sheet covered with parchment paper , it must be very low .

Bake in oven at 200 ° for about 20-30 minutes.

Let cool , remove from the oven , must been fairly low and soft , fill it with tomato sauce , a little

chopped onion , oregano and mozzarella soy or other veg cheese , if you want you can also put the

vegetables finely chopped , close to calzone , cover with sauce make it more soft and fire it still for

about 15 minutes !

36

Pizza with pumpkin

Difficulty:




Ingredients:

pizza : 210 gr of sourdough refreshed rice , 250 grams of rice flour seminitegrale ,

50 g of potato starch ,

1 teaspoon sugar cane ,

water necessary for the mix .

For the topping:

half a small pumpkin cut into strips ,

1 chopped onion ,

little extra virgin olive oil ,

tamari or salt ,

oregano or other spices to taste

Preparation:

dissolve the dough in water , add sugar and rice flour , regular water according to your sourdough .

let rise for 4-5 hours . Steam or microwave .

the last half hour remove cover with the ingredients of the sauce , oil and spices to taste , to finish

cooking the vegetables !

37

Bread sourdough rice and pumpkin

Difficulty:


Cooking time: 4-5 hours to refresh the sourdough , 4- 5 hours of leavening , 90 minutes of

steaming or 40 minutes in oven at 180 °


Ingredients :

280 gr of sourdough rice refreshed ,

400 gr of cooked pumpkin steam ( weighing cooked )

400 gr of rice flour semi integral ,

1 tablespoon extra virgin olive oil , water as needed to obtain a compound similar to a cake .

Preparation:

mix the dough in water , add rice flour , and the pumpkin puree previously with the extra virgin

olive oil , mix all ingredients, adding water as needed to obtain a semi-dense mixture as the dough

of a cake .

Let rise long enough to your sourdough, in my case 4-5 hours.I always bake it steam for 90

minutes.Poi I put it to dry in a little pan ! Great ! I used it to make me a treat just doing warm with

little dark chocolate melted over and not tell you that goodness !

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Documents

Mini book of vegan glutenMini book of vegan gluten----free recipes.free recipes.free … · 2016. 2. 14. · spices to taste . Preparation: Cut the celery into thick slices and place