The motto of the Oana fără gluten (Oana gluten-free) blog is simple, fast, cheap, gluten-free and dairy-free. This time, bearing in mind that it’s the 6-month anniversary of Oana’s gluten-free “baby”, I’ve evaded 2 of the principles: what I’m presenting today is neither simple nor quick. On an anniversary, we have to do things, right?
Ingredients:
Sheets
- 3 eggs
- 6 tablespoons of raw sugar
- 2 tablespoons of psyllium bran soaked in 10 tablespoons of water
- 12 tablespoons of water
- 12 tablespoons of sunflower oil
- A pinch of salt
- Rice flour as much as it needs (about 700 grams)
Cream
- A liter of almond milk
- 4 tablespoons of rice flour
- 4 tablespoons of raw sugar
- The juice and peel of a large lemon
- 4 tablespoons of coconut butter
Method of preparation
Sheets
Mix the eggs, sugar, water, oil, salt, then add the soaked psyllium bran and mix well. Add flour until a stiff dough is obtained that is divided into 4 equal pieces. From each piece, a thin sheet is spread directly on the back of the tray dusted with flour (the bottom of my tray is 29 cm), each sheet is baked separately on high heat. Allow to cool slightly before removing from the tray, otherwise there is a risk of it breaking. Handle with care. I used 2 trays to go faster.
Cream
Almond milk is made like here. We keep 200 ml of milk in a kettle, and put the rest on the fire. Add the flour and sugar to the cold milk in the kettle and mix well. In the meantime, the milk put on the fire has warmed up and we add the cold milk with the flour and sugar, stirring continuously, until the composition starts to thicken. After this miracle happened, let the composition cool down, stirring it from time to time. After it has cooled considerably, add the coconut butter, lemon juice and zest, mixing thoroughly. In the pan in which we baked the sheets, this time on the right side, alternate the 4 sheets with 3 layers of the previously mentioned lemon cream. The hardest part of this recipe is that we have to wait until the next day to cut it.