Martinovo se približuje, jaz pa tako obožujem mlince. Danes sem pripravila veganske in brez glutena.
Brezglutenski veganski mlinci za martinovo / Slovenian pasta tatters made from thin dried dough for St. Martin's day
Vegan and gluten-free
Check below for an English recipe
Za 4 osebe za prilogo potrebuješ:
300 g univerzalne brezglutenske moke
100 g tapiokine moke
200 ml tople vode
Sol in kurkuma
Dobro zgnetemo sestavine. Pustimo stati približno pol ure. Nato jih razvljamo zelo tanko (do maksimalno 1 mm). To je razlog, da v testo dodamo tapioko, ki nam pomaga pri valjanju brezglutenskega testa. Površino in valjar pomokamo z univerzalno brezglutensko moko. Spečemo na ponvi brez olja na obeh straneh ali v pečici na 230 stopinjah Celzija in med pečenjem obrnemo. Čas pečenja je odvisen od pečice in ponve, vendar približno 3-8 minut na vsaki strani. Ko so pečeni jih nadrobimo. Prelijemo s slanim kropom in pustimo 5 minut. Zabelimo in postrežemo.
ENGLISH RECIPE
For 4 people for side dish you need: 300 g universal gluten-free flour
100 g tapioca flour
200 ml warm water
Salt and turmeric
.
Knead the ingredients well. Leave for about half an hour. Roll out very thinly (up to a maximum of 1 mm). This is the reason we add tapioca to the dough to help us roll out the gluten-free dough. Bake in an oil-free pan on both sides or in an oven at 230 degrees Celsius and turn while baking. Baking time depends on the oven and pan, but about 3-8 minutes on each side. When they are baked, crack them. Pour over salted boiling water and leave for 5 minutes. Gently mix and serve.
Avtorica recepta: Anja IG @nosmoothiesplease