Ingredients

250 gr Mulino Marello buckwheat flour

100 g hazelnut flour

50 ml rice or corn oil

half a sachet of natural yeast based on cream of tartar and bicarbonate

2 or 3 tablespoons of maple syrup

Approximately 250 ml of water

About 10 plums

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

In September plums cannot be missing from our purchases. Energetic and remineralising thanks to the richness of potassium, magnesium, iron and phosphorus, they help us support the delicate phase of recovery in which we often feel exhausted and overwhelmed by the new work and family rhythms.

Let us remember that it is a fruit rich in soluble and insoluble fibers which not only promote intestinal regularity, but also contribute to lower cholesterol levels and keep blood sugar levels under control.

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

The combination with buckwheat flour and hazelnuts is truly exquisite for me as well as typically autumnal.

Then try this really simple but sure to satisfy recipe.

The dough is reminiscent of the traditional buckwheat cake typical of Alto Adige. In this case, instead of the currant jam filling I chose to enrich it with pieces of plums which give a natural sweetness.

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

Article by Dr. Isabella Vendrame - food coach psychologist, writer and popularizer.