Modern recipes overturn the classic ones, giving life to new flavors, colors and textures. Today we will revisit the traditional recipe of one of the pastry bases par excellence: shortcrust pastry in the water version, which we will prepare, among other things, without butter and without eggs, using oat and rye flour. The recipe is unmissable.
Video of the Recipe
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Identity Card of the Recipe
- 370 KCal Calories per serving
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Ingrediants
- Whole food, organic: 150 g of oat flour
- Whole food, organic: 150 g of rye flour
- Untreated lemon juice and zest
- Peel of untreated oranges
- 1 pinch of salt
- 2 g of baking soda
- 70 ml of corn oil
- 50 ml of water
- 100 g of brown sugar
Materials Needed
- Bowl
- Scale weighs food
- Wooden spoon
- Sieve
- Transparent film
- Lemon grater or row
- Rolling pin
Preparation
- In a bowl, sift the whole rye flour and the whole oat flour. Add the brown sugar, a pinch of salt and flavor with orange and lemon zest.
- Make a small central groove and collect the baking soda by adding the lemon juice.
Did you know that
Lemon juice, added to baking soda, is helpful in triggering the reaction. As an alternative to baking soda, you can use baking powder or cream of tartar.
Rye and oat flour (both organic and wholemeal) can be replaced with any other type of flour, such as: kamut, spelled, wheat, etc.- Mix the powders with the liquid ingredients: corn oil and cold water. Mix the ingredients until you get the classic consistency of shortcrust pastry. Wrap the vegan shortcrust pastry in cling film and let it rest for at least 15 minutes before rolling it out.
- Roll out the pastry with a rolling pin, trapping the dough between two sheets of baking paper. Use the water shortcrust pastry as a base for pies (See Wholemeal Fruit Tart) or to make biscuits.
Alice's comment - PersonalCooker
This shortcrust pastry is perfect for making wholemeal jam or cream tarts, but it is also special for making biscuits or bundles. It can be kept in the fridge for 4-5 days or, for longer storage, you can freeze the whole loaf or the stretched shortcrust pastry.Nutritional values and Health Comment on the recipe
Shortcrust pastry with water is a food that is part of the group of basic pastry bases.
It has a high calorie intake, mainly provided by carbohydrates, followed by proteins and finally by lipids.
Carbohydrates are mainly complex, polyunsaturated fatty acids and peptides of medium biological value.
Cholesterol is absent while fiber is very abundant.
Shortcrust pastry with water is suitable for most diets. However, in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia it requires moderate portions.
It is not suitable for the low residue diet.
It lends itself to the diet against lactose intolerance but not to that for celiac disease.
It is admitted by the vegetarian and vegan philosophy.
The medium portion depends on the use in the specific recipe.
