Currant shortcrust made from lentil flour, gluten-free

Details

15 min

Rapunzel's Kitchen

Ingredients

300 g red lentil flour
150 g plant margarine
4-5 tbsp water
1 egg
1 pinch of Atlantic sea salt fine

Ingredients for the meringue

500 g mixed redcurrants (red, black and yellow)
4 egg whites
250 g Rapunzel Cristallino cane sugar

Optional for the dough:

Rapunzel chickpea flour
for sweet doughs: red lentil flour
for savory doughs: pumpkin seed flour

Details

15 min

Rapunzel's Kitchen

Currant shortcrust made from lentil flour, gluten-free

Method

Knead all the ingredients for the dough together. Line a springform pan with baking paper, press the dough flat and make a small margin. For the meringues: Beat the egg whites very stiff. As soon as the egg whites begin to set, let the sugar trickle in. Carefully fold in the currants at the end.

Bake at 180 ° C top / bottom heat for about 15 minutes. TIP: The shortcrust pastry recipe can also be prepared savory - just fill at will.

Ingredients

300 g red lentil flour
150 g plant margarine
4-5 tbsp water
1 egg
1 pinch of Atlantic sea salt fine

Ingredients for the meringue

500 g mixed redcurrants (red, black and yellow)
4 egg whites
250 g Rapunzel Cristallino cane sugar

Optional for the dough:

Rapunzel chickpea flour
for sweet doughs: red lentil flour
for savory doughs: pumpkin seed flour

Details

15 min

Rapunzel's Kitchen

Rapunzel Products

Cristallino cane sugar HAND IN HAND

Chickpea flour, roasted

Atlantic sea salt fine