Elena, a dietitian and blogger at "I semi della dietista" has created this sweet recipe for a healthy and delicious breakfast at the same time, with fresh and dried fruit. It is the Ciambella figs and hazelnuts, with little sugar and with our semi-wholemeal flour Farina di Grano Tenero Tipo 2.
Ingredients
- 100 g Ruggeri Type 2 Soft Wheat Flour
- 100 g Chickpea flour
- 100 g natural soy yogurt
- 4 small fresh figs
- A handful of hazelnuts
- 8 g baking powder
- 40 g of muscovado sugar
- vegetable drink of your choice to taste
Fig and hazelnut donut procedure
In a large bowl mix the flours with the sugar and yeast. Then add the chopped figs, the coarsely chopped hazelnuts and the yogurt. Mix once and then pour in the vegetable drink little by little until you get a creamy mixture.
Pour the mixture into the mold lined with baking paper and proceed with cooking. It is possible to cook the fig and hazelnut donut in the oven pan, but also in the oven:
- Approximately 1 hour on a low flame, if using an oven pan (be careful not to open for at least the first 40 minutes; evaluate the cooking by testing with a toothpick)
- 30/40 minutes, if in the oven at 180° C (then evaluate the cooking with the toothpick test).
Recipe from "The Dietitian's Seeds" .
