Italiano 
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Integral Dicocco Spelt flour
BioAlberti Integral Dicocco Spelt flour boasts excellent nutritional properties, for example the fibers promote intestinal motility and proper functioning of the intestine, contributing to the elimination of waste. It has a good protein content, is cholesterol-free and contains vitamins A, C and group B, mineral salts such as phosphorus, magnesium, potassium and iron.
€4.80
Tax included
BioAlberti flours are born from the milling of our grains, grown with organic farming methods. They are stone ground in a water mill and the cereal is ground more slowly and the germ, i.e. the nutritive part of the grain, remains intact preserving the best organoleptic qualities and keeps intact the nutritional elements essential to ours body. BioAlberti Integral Dicocco Spelt flour boasts excellent nutritional properties, for example the fibers promote intestinal motility and proper functioning of the intestine, contributing to the elimination of waste. It has a good protein content, is cholesterol-free and contains vitamins A, C and group B, mineral salts such as phosphorus, magnesium, potassium and iron. This flour is of great value, it is suitable for the preparation of shortcrust pastry, biscuits, pastries, pies, bread and pizza.
Farina di Farro Dicocco Integrale
Data sheet
- Weight
- 1000 g
- Ingredients
- Integral Dicocco Spelt
Our recipe
Raspberry Tart
Ingredients for 4 people
Method
- 300 g of spelt flour
- 130 g of cane sugar
- 130 g of seed oil
- 1 egg
- Grated zest of half an organic lemon
- About 1 jar of organic raspberry jam
In a bowl, mix the egg with the brown sugar for a few minutes (the one in the recipe is also wholemeal so the dough will be quite dark), then add the oil and the zest of half a lemon (preferably organic), finally the flour spelled. If you like, you can also add half a teaspoon of baking powder. Mix all the ingredients well and form a smooth ball. Put it back in the lightly floured bowl, cover it with transparent film and let it rest in the refrigerator for about 1 hour.
After this time, take about half of the shortcrust pastry and spread it with your hands on the silicone baking tray (or on any other baking tray you prefer). Prick the base with the prongs of a fork to prevent it from swelling during cooking.
Then spread a few spoonfuls of raspberry jam on top and form a string with the remaining pastry (as if you were making gnocchi) and place it around the entire perimeter of the tart, pressing lightly to make it adhere. Always helping yourself with the prongs of a fork, gently squeeze the cord to form the decorative "lines". With the remaining shortcrust pastry form
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