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Coconut Oil: short pastry (various types)

Shortbread in coconut oil is a simple, healthy and delicious alternative to the classic shortcrust pastry recommended for lactose intolerant

Martedì 18 Giugno 2019
Recipes

Shortcrust pastry in oil (or, if you prefer, butter in a solid state) of coconut is a simple, healthy and delicious alternative to the classic shortcrust pastry, indicated for those with lactose intolerance, or simply for everyone those who want to enjoy an original and fragrant base for their tarts or biscuits.
Coconut oil passes naturally from solid to liquid at a temperature above 23 degrees, so to have a creamy consistency it will be sufficient to put your organic coconut oil in the fridge for a few minutes. As with all dough with butter, it will be necessary to work the dough slightly so as not to overheat it.
Kneading it by hand or, better, with the food processor at low speed, the pastry will be ready in a few minutes and then you will just have to let it rest in the refrigerator.
The result will be compact, crumbly and suitable for any use of traditional pastry ... and then we can enrich it with a touch of creativity!
recipe
Difficulty: EASY Preparation (with food processor): 15 MINUTES Cooking: 20 MINUTES
Low cost
Ingredients (for 6-8 people):
• 300 g of type 00 flour (for those who want a full pastry just replace the flour)
• 100 g of sugar
• 85 g of organic Coconut Oil
• 2 organic eggs
• Lemon or orange peel or vanilla extract
PREPARATION
1. Pour the flour and sugar into the food processor, operate quickly, and add the coconut oil until a crumble is created. Flavor with lemon or orange peel or vanilla extract. Add the eggs and blend until the dough starts to compact. Alternatively, if you don't have the robot, pour the ingredients in the same order in a bowl and mix well.
2. Remove the mixture from the bowl and place it on a floured pastry board. Knead quickly, but without heating the pastry, until you get a dough; place it in a container covered with film or a damp cloth and place it in the fridge. Let it rest for at least an hour ... here is your shortcrust pastry ready to be used at will for tarts or biscuits. Enjoy your meal! NB: If the dough is too sticky, add a little flour, otherwise a tablespoon of water or vegetable milk until the desired consistency is reached. Be careful not to overdo it.

VARIANT WITH COCONUT FLOUR AND COCONUT SUGAR OR AGAVE
An exquisite variant is to also use coconut flour and coconut or agave sugar! The dough process is the same as before ... have fun!
Ingredients (for 6-8 portions):
• 240 g of type 00 flour (for those who want a full pastry just replace the flour)
• 60 g of coconut flour
• 1 pinch of sea salt
• 100 g of Coconut Sugar (or, alternatively, of Sugar of Agave)
• 85 g of organic Coconut Oil
• 2 organic eggs
• Lemon or orange peel or vanilla extract
1.
VARIANT WITH VEGETABLE MILK AND 1 YEAST PINK
Ingredients (for 4-6 portions):
• 300 grams 00 flour (alternatively: 240 g of type 00 flour + 60 g of coconut flour) (for those who want a full pastry just replace the flour)
• 70 ml organic coconut oil
• 2 organic eggs
• 100 ml vegetable milk (almond or soy)
• 60 grams sugar (preferably coconut or organic agave sugar)
• 1/2 teaspoon baking powder
• 1 pinch of salt
• Lemon or orange peel or vanilla extract
PREPARATION
1. Pour the flour, sugar, a pinch of salt and baking powder into a bowl and mix well.
2. Add the coconut oil a little at a time (preferably creamy), the vegetable milk kneads and add the eggs.
3. Knead well until the mixture is firm and homogeneous
4. If the dough is too sticky, add a little flour, otherwise a tablespoon of water or vegetable milk until the desired consistency is reached.
5. Put the dough in a container covered with film or a damp cloth and place it in the fridge. Let it rest for at least an hour ... here is your shortcrust pastry ready to be used at will for tarts or biscuits! Enjoy your meal!
NB: also try the chocolate variant adding to the flour the Organic Raw Cocoa Powder