If desserts with fruit are your favorites, I would like to offer you an imaginative and light recipe, which we could eat without too much guilt! Today I propose a light, gluten-free strudel, made with lots of fresh fruit and without butter, milk and eggs! Don't miss the recipe!
Video of the Recipe
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Identity Card of the Recipe
- 207 KCal Calories per serving
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Ingrediants
For gluten-free pasta
- 50 g of rice flour
- 1 pinch of salt
- 80 ml of water
- 3 tablespoons of corn oil
- 2 g of xanthan gum
- 70 g of potato starch
- 50 g of cornstarch
For coverage
- 20 ml of corn oil
- 20 g of brown sugar
For the filling
- Untreated lemon juice and zest
- 15 g of brown sugar
- 80 g of jam
- 30 g of sultanas
- 10 g of pine nuts
- 50 g of hazelnuts
- 120 g of peaches
- 120 g of plums
- 120 g of apples
- 120 g of strawberries
Materials Needed
- Bowl
- Scale weighs food
- Rolling pin
- Baking paper
- Baking tray
- Brush
- Knife
Preparation
- First, devote yourself to the preparation of strudel dough without eggs, butter and gluten. In a bowl, collect the potato starch, corn starch and rice flour. Mix the powders with xanthan gum, oil and water. Mix all the ingredients with your hands, until you get an elastic and easily workable dough: if the dough is too dry, we recommend adding a little more water. Wrap the dough in a sheet of cling film and let it rest in the fridge for half an hour.
Did you know that
Xanthan gum is indispensable for obtaining this particular paste, facilitating its drafting and giving "nervousness" and structure to the compound. In other words, xanthan imitates the action of gluten. It is a polysaccharide obtained from the fermentation of carbon hydrates by the bacterium Xanthomonas campestris.- Meanwhile, prepare the filling. Dip the raisins in warm water so that they take on a soft consistency (about 10 minutes). Wash the fruit (we recommend: strawberries, peaches, plums and apple) and cut it into regular pieces. Sprinkle the fruit with lemon juice and flavor with the grated zest.
- Toast the hazelnuts and blend them until you get a powder.
- Toast the pine nuts to enhance the aroma.
- Take back the gluten-free pasta and roll it out with a rolling pin until you get a rather thin rectangle. To facilitate the drafting, it is advisable to help yourself if necessary by dusting the worktop with abundant gluten-free flour or to roll out the dough between two sheets of baking paper.
- Distribute the chopped hazelnuts in the center of the dough, then fill with the chopped fruit, alternating with toasted pine nuts, raisins squeezed from the soaking water and a few drops of jam. Sprinkle with a spoonful of brown sugar.
Did you know that
The chopped hazelnuts are used, in this case, as an alternative to the classic breadcrumbs toasted in butter in order to collect and absorb part of the fruit liquid that forms during cooking.- Close the strudel like a book, bringing the edges of non-stuffed dough towards the center, to completely cover the fruit.
- Prick the surface of the strudel with the tines of a fork, brush with seed oil and sprinkle with brown sugar.
- Cook the strudel at 180 ° C (ventilated) for about 25-30 minutes.
- Remove from the oven, allow to cool and serve.
Alice's comment - PersonalCooker
This strudel is perfect for breakfast but is also suitable for a sweet, light but delicious break! But if you are still not convinced, you can serve the slices of fruit strudel with a splash of avocado cream or another "vegetable cream": you will feel how wonderful!Nutritional values and Health Comment on the recipe
Gluten Free Vegan Fruit Strudel is a food that belongs to the group of cooked desserts.
It has an average energy intake. supplied mainly by carbohydrates, followed by lipids and finally by proteins. Carbohydrates are mainly complex, monounsaturated fatty acids and peptides with a low biological value.
It does not contain cholesterol and fiber is present in good quantity.
The Gluten Free Vegan Fruit Strudel is a food that does not lend itself much to the diet against overweight, type 2 diabetes mellitus and hypertriglyceridemia. It has no contraindications for hypercholesterolemia and hypertension.
It is tolerated by the vegetarian and vegan philosophy.
It does not contain lactose and gluten, which is why it can be included in the diet for related intolerances.
The average portion corresponds to 50g of strudel (about 100-105kcal).
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