Saracen cake at the plum

Inserted by Rosa Rizzo the



250 gr Buckwheat flour Mill Marello

100 gr hazelnut flour

50 ml rice oil or corn

Half sachet of natural yeast based on tartar and bicarbonate

2 or 3 tablespoons of maple syrup

About 250 ml of water

10 plus plus

In a bowl mix the flour with yeast, oil, maple syrup and water. The dough must have a soft consistency and if necessary add more water. Cut the plums into pieces and add them. Pour into the mold and cook in the oven at 180 degrees for about 30 minutes.

In September the plums cannot miss among our purchases. Energy and remineralizers thanks to the wealth of potassium, magnesium, iron and phosphorus, help us to support the delicate phase of the recovery in which we often feel exhausted and overwhelmed by the new working rhythms and family.

We remind you that this is a fruit rich in soluble and insoluble fibers that, not only promote intestinal regularity, but also contribute to Lower cholesterol levels And they keep blood sugars under control.

Eat them for breakfast or a snack is certainly ideal, but this sweet fruit also lends itself to enriching our cakes.

Pairing with buckwheat flour and hazelnuts for me is really exquisite as typically autumn.

Try then this really simple recipe, but of safe satisfaction.

The dough remembers the traditional tipical buckwheat cake of South Tyrol. In this case instead of the ribes jam filling I have chosen to enrich it with the pieces of plums that give natural sweetness.

The recipe is very nutritious and rich in fibers, from the glycemic index content. Ideal for breakfast, perhaps after a couple of fresh plums or a small bunch of grapes, but also as tasty dessert and perfectly in line with our well-being!

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

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