During a visit at my countrywoman Claudia's blog (scorzad'arancia) I discovered the healthy initiative of Salutiamoci, who asks to participate to it with a recipe with chestnuts.
Even if it seems easy, many common ingredients cannot be used.
There are a lot of limits and I'm used to.
Though being a novice at blog and contest...I launch myself into it and here you go, a very alternative but no doubt gorgeous cannoli version.
I hope that Sicilian pastry-cookers don't hold it against me!
Ingredients ( all biological) for 7 cannoli:
100 gr chestnut flour
100 gr superfine corn flour (fumetto type)
50 ml soy milk
1 egg
20 gr unsweetened cocoa powder
1 teaspoon grated cinnamon
2 tablespoons cold pressed sunflower oil
20 ml apple juice
a pinch of salt
Preparation:
I knead the flours with the remaining ingredients and I let it stand in freezer for 15 minutes.
Then I divide the dough in 7 pieces, I roll every single piece and with a round pastry-cutter I make it round.
I wrap the pastry around the cannoli mould and I close the two edges together after brushing with soy milk.
I bake cannoli for 10 minutes in pre-heated oven at 180° (they should be fried, but baked it is a more healthy choice).
Then I let it cool down and I remove it carefully and slowly from the mould.
Ingredients (all biological) cream:
500 gr cooked pumpkin
70 gr unsweetened cocoa powder
100 ml apple juice
100 ml soy milk
a pinch of grated cinnamon
I put all in a blender up becoming a cream.
I fill cannoli with cream using a pastry bag or a teaspoon and I put on the two ends pieces of steamed chestnuts.
Last I sprinkle cocoa powder.
First time I tried, I wasn't sure they were good...but they are not only good, they are simply fabulous! A full of endorphins and health.
With this recipe I participate to "Zucche alla riscossa" by Staffetta in cucina
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