Holidays are around the corner and we are all about healthy food and sweets also for this beautiful period of the year.
Vegan dough:
- 2 cup spelt flour
- 1 cup all purpose flour
- 1 cup chopped almond
- Salt
- 125 g coconut oil
- 3 tablespoon brown sugar
- 2 tablespoon oil
- 1 cup water
In a large bowl stir together flour, almond, salt and coconut oil. Add sugar, oil and tablespoons water and pulse a few more times until it starts to came together. Place on a lightly floured work surface. Using a rolling pin, roll into a circle. Gently place the dough into a pie plate. Bake at 180˚C for 45 minutes. Put it out and let it cool completely.
Cream:
- 200 g white chocolate
- 400 ml heavy cream
- 1 tsp Vanilla
- Pinch of salt
- 1 agar agar
Add the heavy cream, vanilla extract and salt into a medium saucepan. Cook it on medium heat just until it starts to boil, and then remove from heat right away. Stir in the white chocolateand stir it just until it combines into a glassy mixture. Then add agar agar.
Spoon filling into the crust and place into the fridge. Sprinkle with pomegranate seeds.
Pita z belo čokolado in granatnim jabolkom
Vegansko testo:
- 2 skodelici pirine moke
- 1 skodelica bele moke
- 1 skodelica mletih mandljev
- Ščepec soli
- 125 g kokosovega masla
- 3 žlice rjavega sladkorja
- 2 žlici olja
- 1 skodelica vode
Najprej zmešamo pirino, belo moko, mandlje, sol in kokosovo maslo. Dodamo sladkor in olje in pregnetemo. Vodo dodajamo postopoma in po občutku.
Takoj razvaljamo na pomokani površini (nekaj testa pustimo za na vrh pite). Nežno postavimo v pekač za pito. Pečemo na 180˚C, 45 minut.
Krema:
- 200 g bele čokolada
- 400 ml sladke smetane
- 1 žlička vanilije
- ščepec soli
- agar agar
Sladko smetano, vaniljev ekstrakt in sol damo v kozico. Kuhamo na srednjem ognju in priprljemo do vretja ter nato odstavimo. Vmešajte v maso z belo čokolado dokler ne dobimo gladke mešanice. Nato dodamo agara agar.
Ko je testo pečeno ga popolnoma ohladimo in nato nadev prelijemo čez tortno osnovo in postavimo v hladilnik, da se nadev strdi. Okrasimo z granatnim jabolkom.
Recipe and photos: Aleša Velikonja, studiocapsula photography
