Servings:
8
Prep time:
40
Cooking time:
45
INGREDIENTS
- For the filling:
- - 200 g of figs
- - 60 g flaked almonds
- - 50 g of brown sugar
- - 1 clove
- For the pastry:
- - 150 g wheat flour 0
- - 100 g of quinoa flour
- - 80 g of sugar
- - 1 egg
- - ½ teaspoon baking powder
- - 50 ml of extra virgin olive oil
- - Soy, milk
- - Powdered sugar
INSTRUCTIONS
- Prepare the filling. Peel the figs, cut them into pieces and cook them in a pan with the almonds, cloves and sugar for about 30 minutes over low heat. If the composed become too thick add a little water
- Mix the flour with the white the quinoa, the brown sugar, the baking powder, then add the egg, oil, and mix well all the ingredients in the bowl. If the dough is too dry add a little plant milk and soften it.
- Slightly flour the work surface and roll out the pastry to a thickness of 2 mm, then cut it into rectangles of 4x6 cm.
- Remove the clove from the fig compote and distribute it in the central part of the rectangles. Then roll them up to forming flattened rolls leaving the seam on the underside
- Spread the biscuits spaced on the baking tray lined with baking paper and bake at 180 ° C for 15-20 minutes. Once cooled, sprinkle with a little icing sugar.
