presna-veganska-pita-naslovna

Presna veganska pita z borovničevim nadevom brez glutena in oreščkov

Minilo je že kar nekaj časa od kar sem nazadnje delila z vami recept za presno sladico. Ker je bila izražena želja za recept pite, ki sem jo objavila na facebooku, sem se odločila, da recept spišem v blog in ga delim z vami.

Pita je nastala na posebno željo gospe, ki se mora izogibati glutena in agrumov, jagod, laktoze, oreščkov, jajc in krompirjevega škroba … Torej za vse s podobnimi težavami in tudi za tiste brez, prilagam recept za sočno in okusno presno pito z borovničevim nadevom.

Za dve piti premera cca. 9 cm potrebujemo …

Podlaga:

Borovničev nadev:

Za posip ali okras:

*sestavine presne in ekološke kvalitete

Kosmiče namočimo za približno 15 minut, jih odcedimo in dobro speremo. V sekljalniku med tem zmeljemo ribani kokos, moko zemeljskih mandljev in sol. Nato dodamo še odcejene in nežno ožete ovsene kosmiče in nad paro stopljeno kokosovo olje, ter parkrat pulzno zmeljemo zmes, da se lepo sprime in poveže.

Modelčke predhodno obložimo s folijo za živila, da bomo narejeno pito kasneje lažje odstranili. Vanj nadevamo maso za dno in ga enakomerno porazdelimo, da dobimo lepo oblikovano “testo” za pito. Tako pripravljene postavimo v zamrzovalnik.

Nato v sekljalniku zmeljemo še borovnice (če so zamrznjene jih odmrznemo in odcedimo), dodamo chia semena in po želji še agavin sirup. Maso nadevamo v pripravljene modelčke z “testom”. Pred užitjem počakamo vsaj 30 minut, da chia semena vpijejo vlago iz borovnic in se napihnejo. Okrasimo lahko z ribanim kokosom, presno granolo iz zemeljskih mandljev, ovsenimi kosmiči, celimi borovnicami, lističi mete oziroma se prepustimo naši domišljiji 🙂

Pito najlažje odstranimo iz modelčka, če je dobro ohlajena. V hladilniku bo ostala užitna 4-5 dni.

Nasvet:Namesto borovnic lahko uporabimo katerokoli sadje, če izberemo mango pa chia semena niso potrebna saj je njegova tekstura precej kremasta.

Naj vam tekne!

 

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Ang:

It’s been a while since I finally shared a recipe for a raw dessert. Since the desire for a pie recipe, which I posted on Facebook, was expressed, I decided to put the recipe into the blog and share it with you.

Pie was created on the special desire of a lady who should avoid gluten and citrus fruits, strawberries, lactose, nuts, eggs and potato starch … So for all with similar problems and also for those without, I apply the recipe for juicy and delicious raw pie with blueberry filling .

For two pies in diameter approx. 9 cm we need …

Basis:

50 g gluten-free oatmeal flakes *
60 g raw desiccated coconut *
30 g tigernut flour *
30 g raw coconut oil *
a pinch of unrefined Himalayan salt

Blueberry Filling:

150 g blueberries * (fresh or frozen)
15-20 g raw chia seed *
tablespoon of raw agave syrup * (or per taste)

For sprinkling or decoration:

overflow desiccated coconut *,  tigernut granola * or coconut chips


* ingredients of fresh and ecological quality

Let the oat flakes soak for about 15 minutes, drain and rinse well. In the grinder, grind desiccated coconut, tigernut flour and salt. Then add drained and gently wrapped oat flakes and melted coconut oil, and pulsed grind the mixture to connect well.

Preload the molds with a foil for food, so that we make the pie easier to remove later. We apply evenly the mass to the bottom in order to get a well-formed “dough” for the pie. Put them in the freezer.

Then, in the grinder, grind the blueberries (if they are frozen, they are defrosted and drained), add chia seeds and, if desired, agave syrup. Put the blueberry fill into prepared models with a “dough”. Before eating, wait at least 30 minutes for chia seeds to absorb the moister. We can decorate them with coconut, tigernut granola, oat flakes, whole blueberries, mint leaf, or we leave to our creativity 🙂

The easiest way to remove the pie from the model is if it is well cooled. In the refrigerator it will remain edible for 4-5 days.

Tip: Instead of blueberries, any fruit can be used, if you choose mango, chia seeds are not needed because its texture is quite creamy.

Bon Appetit!

presna-veganska-pita-1

Recept in fotografija: Tina Teršek

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