Ingredients for a medium sized pan

100 g Mulino Marello brown rice flour

100 g fine corn flour for Mulino Marello cakes

30 g organic rapé coconut

30 ml rice oil

Approximately 200 ml organic coconut rice drink

4 or 5 firm apricots

a teaspoon of organic natural yeast

Procedure

Clean the apricots and cut them into pieces. If you like it and the consistency of the fruit allows it, remove the peel from the apricots. Remember that during cooking the pulp of the apricots becomes sweet, while the peel gives a slightly acidic note that some people may not like. Add the grated coconut, flour and natural yeast to the fruit pieces. Add the oil and the vegetable drink. Mix until you obtain a soft and sticky mixture. Take a non-stick pan, if you think necessary, pour a drizzle of rice oil and roll out the dough. Cook for about 5 minutes over medium heat with the lid on until the cake comes off easily. Using a plate, turn over and complete cooking on the other side, this time without a lid. If necessary, turn again and cook for another 5 minutes over low heat. There must be an external crust that is preferably not burnt. Let cool and store in the refrigerator. Consume cold. The inside of the cake deliberately remains slightly moist due to the generous quantity of fruit, but makes the cake particularly pleasant when served fresh as a dessert.

Curiosity

The oppressive heat of this summer is taking away our desire to do and cook. This, however, does not mean giving up eating in a genuine way and feeding ourselves only on industrial food, it instead means finding recipes that are easy, quick and which possibly do not transform our kitchen into a red-hot furnace.

This recipe does not require the use of an oven, but only a good non-stick pan. It is prepared in 10 minutes, does not overheat the kitchen and allows us to obtain a genuine cake truly suitable for any moment we feel like it. Ideal for breakfast with fresh fruit, but delicious especially consumed cold as a dessert or as a snack for children.

The risk with the heat is to orient ourselves towards purchasing rather than towards doing, finding ourselves abusing foods rich in sugars, fats and preservatives as many gluten free products, but not only, often have. Especially sweet foods that children like such as snacks, ice cream, puddings, fruity yoghurts.

Try with your Mulino Marello fine corn and brown rice flours, but also with the cake mix, to make preparation even quicker (in this case you will need 200 g of mix). If the result satisfies you, you can vary using your imagination and replace the apricots with peaches or blueberries, replace the coconut with almond flour or cocoa. I also remember that this recipe is sugar-free and uses the natural sweetness of coconut, apricots and the vegetable drink. If you are used to more intense flavours, add a spoonful of rice syrup or organic coconut sugar.