This week Integralisimo offers you a 100% whole wheat version of a classic from Argentina, but nutritious and healthy, butterless pastafrola pie with whole wheat flour. Cheer up for this wonderful easy, light and delicious recipe. Ideal for snacks, breakfasts or simply any time of the day.
Let’s talk about the recipe:
Preparing this pastafrola with whole wheat flour is simple, since it is a recipe that has no complications in terms of its preparation and has more than one advantage. The ingredients used are just a few and often used, easy to find in any market. In addition, you can change any of them according to preference or need with without inconvenience.
About the ingredients:
At Integralisimo, 100% organic whole wheat flour is used, finely ground (unless it mentions it). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the smaller the volume, the smaller the final product.
The fat used in this opportunity is sunflower oil. But it can be replaced by butter, margarine, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
The classic and typical filling of sweet quince paste can be replaced by sweet potato or milk caramel. And that, depending on personal taste, you can choose the amount of it, resulting in a layer of filling of greater or lesser density. Also as an option, sprinkle with grated coconut.
About the dough:
On this occasion, a dough with no elasticity is required. Therefore, it is not kneaded, so gluten does not develop, and they remain hard. So, it is more than enough to just mix all the ingredients well. When you choose to use butter or margarine, one option to integrate is cold and in pieces, forming a grit with your hands or using a food processor.
Whole cane sugar, in addition to its characteristic flavor that it provides, also provides excellent moisture to preparations. For this reason, the water, milk or vegetable milks will gradually be integrated at the end, little by little and if necessary, so the dough remains united but without being sticky, thus avoiding excess flour when stretching.
Although it is a dough that does not need to be cold because it does not have butter in its composition, I do recommend taking it to the refrigerator for at least a while before stretching. In this way, its manipulation will be easy to adapt to the pie mold and a better and neat result will be obtained.
The amounts of ingredients provided in this recipe are enough to make a whole wheat pastafrola using a 22-24 cm diameter tart mold. Also, you can adapt to another type of mold, whether it is smaller, lower, higher, etc. Or simply the mold that you have available and use regularly to make tarts or pies.
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Visit my exclusive whole grain recipes website Integralisimo. For sweets recipes, Locos Por Los Dulces and for vegan recipes, Veganisimos.
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