Inserted by Rosa Rizzo the

Ingredients for 1 tart

100 gr Integral rice flour Marello mill

100 gr Mais flour Fine for sweets Mill Marello

30 gr Bio potato starch

2 tablespoons of organic coconut sugar

Half a teaspoon of bicarbonate

Juice and rind of half a bio lemon

50 ml of corn oil

120 ml about water

5-6 tablespoons of figs without sugar

6-7 fresh figs

1 tablespoon of organic sunflower seeds


In a bowl mixed together the flour, starch, bicarbonate together with juice and half lemon rind, coconut sugar, oil and water until you get an easily workable mixture. Twenty-quarters of the shortcrust pastry obtained the cake pan leaving the high edges. Stuff with the compote, add to the surface of the rolls of pasta and slices of fresh figs and cooked in the oven at 180 degrees for about 30 minutes. Once cooled add the sunflower seeds. Stored in the refrigerator for up to 3 days.

Figs are a delicacy of late summer and we can only take advantage of them to take advantage of their natural sweetness.

They quickly mature and must be consumed in a short time that's why it is important to have clear ideas about what we can prepare.

The tart is certain a must, also because it is a gentle, always welcome and great from the dessert breakfast.

We can use figs to prepare a natural and sugar-free compote, or buy one, as long as organic and without added sugar. The extra and greedy touch is given by the final addition of fresh fruit slices that adds goodness, sweetness, bodybody and delicate fibers for our intestine. Even better would add the fruit to raw after cooking, but being so easy to perishability, we risk that the next day the figs are acid. Better then stuff the cake before baking it and once cooked add the sunflower seeds for these to maintain all their nutrients unchanged.

I chose to prepare a shrug of rice and corn, neutral of flavor and pleasantly friable and soft thanks to the addition of potato starch.

Article by Dr. Isabella Vendrame - Psychologist Food Coach, writer and disclosure.

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