Here I am with a new experiment this time a super No!
Always in “a sweet No is good for everyone, “today I propose a blanket tart made with vegan gluten free shortcrust yogurt soy, preparation is much simpler than the name I gave you and the result is a tart gluten free, lactose free and without eggs, a species of great cookie of excellent jam!
… but no more talk and let the preparation!
with vegan gluten free shortcrust soy yogurt
|preparation time: 10 + 15 resting time: 30 ‘||difficulty: easy||cooking time: 30 ‘/40 ‘|
for vegan shortcrust pastry
300 g flour (180gr sorghum flour 120 g wholemeal bio organic buckwheat)
50 gr of rice starch bio
5 grams of guar gum bio
9 g gluten-free sourdough (cream of tartar)
100 g sugar
100 gr natural soy yogurt
50 ml sunflower or corn oil
40/50 ml water
for the filling
1 pot of jam to taste I opted to figs homemade by mom
Mix well the powders in a bowl then add the yogurt, olive oil and mix quickly adjusting the consistency with the help of water, a little at a time until you get a smooth compact ball. Leave the ball, wrapped in plastic wrap, in the refrigerator for at least half an hour.
After half an hour and divide the dough in half and roll it out into two disks of the same size as the Tin (24 cm). You can roll the dough with your hands (anointed with oil to prevent the dough from sticking to your fingers) or you can spread it out with a rolling pin between two sheets of parchment paper, as you prefer, I will lie down by hand (more or less like a pizza) became too sticky put it back in the refrigerator or better in the freezer for a few minutes.
Once you spread the dough of your gluten-free vegan pastry put the first disk into the Pan that you previously greased and floured (with rice flour) or covered with baking paper. Stuffed with abundant Jam (I like that we’re both in quantity), taking care to leave a freeboard off about a finger all around, then put the other disk of dough without gluten vegan doing some pressure on the edge so that it fits with the underlying disk.
Make a small hole on the cover with a toothpick pastry bake in preheated oven at 180° for 35/40 minutes, you have to become a biscuity.
Decorate with icing sugar and stored under a bell jar!
Good breakfast with no at all!
With this recipe I participate in the collection of recipes “a sweet No is good for all” of the blog Without is good.