Ingredients:
- 50 gr wholegrain rice flour
- 150 gr almond flour
- 100 gr ‘Crema di mandorle bio’
- 50 ml coconut milk
- 80 gr coconut sugar
- A pinch of salt
- 1 tsp of vanilla extract
- 4 gr baking powder
- ‘Albicocche e zafferano’ jam
In a bowl, mix the coconut sugar, the salt and the coconut milk and mix using a fork. Add the almond cream and keep mixing. Then add the flours, the vanilla extract and the baking powder. Use your hands to knead the dough, make a ball out of it and let it rest for 20 minutes, covered. Prepare the molds: spray them with oil or spread some butter and clover with flour. Roll the dough out to a thickness of 3 mm, use extra flour when necessary. Divide the dough into 6 squares and place each of them on e mold. Fill the crusts with the apricot and saffron jam. If you have leftover dough, use it to make stripes to place on top of the pies. Bake at 180 degrees, no fan, for 20/25 minutes. Let the pies cool down for 30 minutes and enjoy!
