Persimmons & Carob

1 comment

Here it is my first experiment with carob pulp flour.

Ingredients:
150 gr of semolina flour
50 gr of flour of carob pulp
1 tablespoon of millet malt
40 ml of extra virgin olive oil
100 ml of soy milk
6 ripe persimmons
agar agar

Method:
Mix separately dry and liquid ingredients, mix them together well and work the pastry to get a soft dough. Let it stand and in the meantime prepare the jam. Get persimmons, peel and cook them over a low heat until they reach a fairly smooth consistency, add a tip of a teaspoon of agar agar and stir 3 min more. Roll the pastry out, prick it with a fork and pour the jam over. Bake at 180°C for 20 minutes.

Comment:
The pastry was a bit dry, also because I don’t have corn oil, and so I have to do it with the olive oil, and not to overdo it (I didn’t want to perceive it too much) I put a little. Otherwise, I would have normally done 80 ml ​​milk and 80 ml ​oil. As for the rest, I really liked the flour, maybe the taste of carob is far too strong and it doesn’t remind me the taste of cocoa, but actually I prefer it this way. Tomorrow I want to bring it to my aunt’s, but I would like to make it crumblier and higher, if you have suggestions, please come forward! :-(. I tell you that I’ve only got whole wheat flour, whole semolina flour, chick pea flour and no sugar, maybe a little cream of tartar and, mainly, I’ve got only e.v.o. oil.

This is what was left after 20 minutes, seems a lot, but think that I am alone :-D. Damn gluttony!

Chef: Romina from VeganBlog

  1. monsoon 21 October 2011 at 05:48

    OMG!!! This is so… perfect!!!



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