250 grMixture of natural flours for Marello mill cakes
50 ml rice oil or corn
250 ml organic rice vegetable drink
Half sachet of organic yeast
50 gr dark chocolate minimum 70%
2 tablespoons of maple syrup
Bitter bitter cocoa (optional)
In a bowl mix the flour with oil, vegetable drink, yeast and maple syrup. Add the shredded chocolate with flakes and pour the mixture from the creamy consistency into a square or rectangular pan of medium sized. Add the apricots to half private of the core and cook in the oven at 180 degrees for about 20-30 minutes. Serve to tiles with the apricot in the center and if you welcome sprinkle with bitter cocoa. Stored in the refrigerator!
Have you ever tried to use apricots to stuff a cake? Then you have perceived the particular flavor that this summer fruit assumes in cooking. At treble acidulous and sometimes sweet.
The apricot is commonly associated with sweetness, you want the classic jam or for its juice so pleasing to children. What deceives however is the sugar often added in too much generous quantities, because the fruit to the natural instead has a different and truly particular taste.
The combination with chocolate and cocoa is pleasant and so tasty to make this sweet ideal for breakfast, a snack as much as for a dessert.
Prepare this recipe when you have some advanced mature apricots or in case of a hearty fruit harvest.
The Marello mill cake flour guarantees us a soft and slightly damp dough, without making us feel the need to add eggs or butter to the dough.
Also try with peaches and with the first summer figs!
Article by Dr. Isabella Vendrame - Psychologist Food Coach, writer and disclosure.