Servings:
6
Prep time:
20
Cooking time:
20
Diet:
Milkless, Vegan
Seasonality:
July, August
Type of recipe:
desserts
Difficulty:
easy
INGREDIENTS
-
100 g ground durum wheat semolina
100 g toasted almonds
8 apricots
45 g malt
vanilla powder
blueberries
mint leaves
INSTRUCTIONS
-
Grind the almonds in the mixer until they are reduced to butter
-
Mix the almond mixture with the semolina, 35 g of oil, the malt, a pinch of vanilla and about 40 g of water until you get a short pastry.
-
Roll out the dough into a 22 cm diameter cake pan lined with baking paper, also forming the edges
-
Blend the apricots coarsely, then roll them out in a short pastry shell and bake at 180°C for about 20 minutes.
