Ingredients:

100 gr brown rice flour Marello Mill

50 gr fine corn flour for cakes Marello Mill

Half a sachet of organic natural yeast

Half a lemon juice

20 ml of extra virgin olive oil

2 tablespoons of honey if vegetarian or agave syrup if vegan

Approximately 100 ml of water

Approximately 400 g of grapes

2 tablespoons organic raisins

Preparation:

Wash the grapes, open them and remove the seeds. You can choose white table grapes, rosé grapes or black grapes, or a mix of the grapes you have at home. Pour the grapes, raisins, flour, natural yeast, sweetener, lemon juice, oil and water into a bowl. Mix well and pour the mixture into a rectangular baking pan lined with baking paper. The focaccia must be thin. Cook at 180 degrees for about 30 minutes. Let cool and cut into slices. The focaccia is good both at room temperature and warm reheated in the oven.

Curiosity:

A delicious focaccia rich in fruit. Slightly moist thanks to the grapes and naturally sweet. In September and October grapes must become the protagonist of our days. For a snack, of course, but also to enrich our recipes. This focaccia is ideal for breakfast. Start with a small bunch of grapes on an empty stomach and continue with a slice to be enriched if desired with almond cream. Accompany with a cup of green tea or white tea, antioxidant and low-theine drinks. If you are greedy like me, I invite you to try this grape dessert also as a dessert, baked in the oven and served with cinnamon and crumbled walnuts! If you like the idea of ​​focaccia rich in fruit, try the same recipe by replacing the grapes with plums!

Recipe by Doctor Isabella Vendrame, food coach psychologist, www.isabellavendrame.com