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Cakes, Cookies, Delicacies
Currant shortcrust made from lentil flour, gluten-free
Details
15 min
print
Rapunzel's Kitchen
Ingredients
300 g red lentil flour
150 g plant margarine
4-5 tbsp water
1 egg
1 pinch of Atlantic sea salt fine
Ingredients for the meringue
500 g mixed redcurrants (red, black and yellow)
4 egg whites
250 g
Rapunzel Cristallino cane sugar
Optional for the dough:
Rapunzel chickpea flour
for sweet doughs: red lentil flour
for savory doughs: pumpkin seed flour
Details
15 min
print
Rapunzel's Kitchen
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.
Currant shortcrust made from lentil flour, gluten-free
Ingredients
300 g red lentil flour
150 g plant margarine
4-5 tbsp water
1 egg
1 pinch of Atlantic sea salt fine
Ingredients for the meringue
500 g mixed redcurrants (red, black and yellow)
4 egg whites
250 g
Rapunzel Cristallino cane sugar
Optional for the dough:
Rapunzel chickpea flour
for sweet doughs: red lentil flour
for savory doughs: pumpkin seed flour
Details
15 min
print
Rapunzel's Kitchen
Currant shortcrust made from lentil flour, gluten-free
Rapunzel Products
Cristallino cane sugar HAND IN HAND
Chickpea flour, roasted
Atlantic sea salt fine
HAND IN HAND
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