Ingredients

200 gr fine white rice flour Marello Mill

100 g almond flour

200 ml almond drink

40 ml rice oil

2 tablespoons of raisins

1 tablespoon rice syrup

Half a sachet of natural yeast

6-7 apricots

Procedure

Mix together the rice flour with the almond flour, add the natural yeast and then oil and vegetable drink. Clean the apricots, cut them into small pieces and add them to the mixture together with the raisins. If desired, increase the sweetness of the dessert with a spoonful of rice syrup or other sweetener of your choice. Pour into a mold and cook in the oven at 180 degrees for about 30 minutes.

Curiosity

Apricots are not widely used in dessert dough. My invitation is to rediscover them as they will give us an unexpected taste. Let's go beyond the cliché that associates apricots with those very sweet jams often used to fill brioches, or with those equally sweet fruit juices for children. When cooked, apricots give a sweet and sour taste. This particular contrast is given by the pulp, very sweet when natural when cooked, while the acidic flavor is given by the peel. Obviously if you don't like contrasts it is always possible to peel the apricots and let yourself be delighted only by the pulp. The cake dough is soft and tasty thanks to the combination of Mulino Marello white flour with almond flour which can also be easily obtained by chopping the almonds with a blender. The dried fruit in the dough slows down the release of sugars and balances the white rice flour which has a higher glycemic index than, for example, brown rice flour or sorghum flour.

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