Fit version of the traditional Pastiera cake, a must have treat for Easter in Italy!
Per la ricetta in ITALIANO, clicca QUI!
Hello peeps, quarantine day … I’ve lots count.
What I will certainly not forget are these lockdown days and this very unique Easter we have all spent this year.
But to try to make it feel a little more normal, I have got myself busy in the kitchen to make a traditional Italian Easter pie: the Pastiera!
My version, of course, is a healthier and “fit” one. The crust is low-fat, low-sugar and low-carb while the filling is a soft mixture of cooked wheat, homemade ricotta and citrus.
for the crust:
- 100 g whole oat flour
- 25 g vanilla oat flour (@zumub – 10% discount code: EXPATCUCINA)
- 35 g Erythritol sugar (@zumub – 10% discount code: EXPATCUCINA)
- 1/2 tsp baking powder
- 60 g egg white
- 30 g fat-free greek yogurt
- a pinch of salt
for the filling
- 250 g cooked wheat
- 200 g fresh ricotta cheese
- zest of 1 lemon
- zest of 1 orange
- 80 g Erythritol sugar (@zumub – 10% discount code: EXPATCUCINA)
- 1 medium egg
- 100 ml unsweetened almond milk
- 1/2 tsp vanilla extract
For the crust, follow the instruction of my Low-Fat, Low-Carb and Low-Sugar Breakfast Cookies, then roll out the dough and lay it on a baking pan. Save 1/3 of the dough, we will use it later.
For the filling in a saucepan mix wheat, milk, zest of lemon and vanilla extract. Bring to a simmer and let cook until it gets creamy. Turn off the heat and let it cool down.
In a bowl mix together ricotta, egg, sugar and zest of one orange
Next stir in the cooked wheat. Pour in the filling into crust and decorate it with the extra 1/3 dough make strips to create a lattice finish. Bake at 180C for 60 min.
Let the pie cool down completely then remove it from the pan
dust it with powdered sugar
slice it up and enjoy!
If you make this recipe, tag me on IG @the_fit_mediterranean