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Currant shortcrust made from lentil flour, gluten-free

Method


Knead all the ingredients for the dough together. Line a springform pan with baking paper, press the dough flat and make a small margin. For the meringues: Beat the egg whites very stiff. As soon as the egg whites begin to set, let the sugar trickle in. Carefully fold in the currants at the end.

Bake at 180 ° C top / bottom heat for about 15 minutes. TIP: The shortcrust pastry recipe can also be prepared savory - just fill at will.

Rapunzel Products


702090 Red lentil flour
1007050 Plant margarine Prima
1400325 Cristallino cane sugar, HAND IN HAND
703240 Chickpea flour, roasted
700950 White bean flour, toasted
600980 Pumpkin seed flour
1200135 Atlantic sea salt fine
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