Strawberry tartlets made from coconut flour and cottage cheese
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ingredients
250 g cottage cheese 100 g semi-coarse spelt flour 300 g coconut flour 1 KL salt 500 g strawberries 100 g xylitol 100 g coconut sugar 200 g spelt semolina a little basil leaves 2 tbsp lime juice 50 g butter or coconut fat
progress
If you are the so-called. “flour type”? Me very. I love pasta, pancakes, lox…pastries and bread. Pasta 🙂 My mom and grandma taught me how to make good slushies. For example with poppy seeds and plum jam, with nuts or breadcrumbs and topped with butter. Or slushies for soup, homemade. In recent years, because of health, education and “sustainability” in general, we eat more organically, we don’t waste, but our ways and habits have remained. Such as homemade pasta. We’ve swapped out white purified flour for spelt, whole wheat, honest organic. I make my own jam with molasses, without refined sugar and heavy preservatives. We buy poppies from Slovak growers. This is not such a problem, as Czechoslovakia is one of the largest poppy producers in the world. I also used spelt to sprinkle on the pasta in today’s recipe. In the semolina state. Because there is such and you can make it with cocoa or cinnamon and without milk. Not to lose the “good” flavors. But to make it easier to digest. And that’s the essence of food in our house. Lighter, healthier and often based on tradition. Because it can be done. And it tastes great. And my retired mom finally tried using spelt flour for steamed buns. Everyone liked them so no need to worry about change. And you can buy such healthier flours today not only in grocery stores but also in good drugstore chains. And today I tried adding coconut flour to the spelt flour. Not shredded coconut flour. The flour is light, tastes sweet, is great to work with, and is gluten-free.
1.
In a bowl, mix the cottage cheese with the spelt flour and salt, mix in just enough coconut flour to make a soft and soft dough, not like a rubber.
2.
In a saucepan cook the strawberries and basil, lime juice and xylitol (low GI), let reduce on low heat, meanwhile roll out the dough to 3mm and cut out squares. Put boiling water in a large saucepan with 2 tbsp salt.
3.
With a small spoon, place the still hot jam in the centre of the pastry and join the two opposite corners to make a pouch. Using your fingers, press the edges of the pastry together. Drop a couple of pouches into the boiling water so that they can easily and evenly rise to the surface as they cook. Let them simmer there for a minute or two and use a colander to fish them out into a buttered bowl. Stir them so they don’t stick together.
4.
Dry the spelt semolina in a pan until dark but not burning, Stir in the coconut sugar. You can also nuts, poppy seeds, the imagination is up to your taste.
5.
Stir into the bowl with the bagels and serve on a plate. You can top with hot butter, or ghee, or coke fat , if you are lactose intolerant.
6.
Good taste.
