I’ve been listening to my body for a while when it comes to food. So I politely asked it today what it would like us to put in the bag. It replied that it would like some carbohydrates with some animal protein. I rolled my eyes, ironically wondering what was new about this requirement, and asked again: is pizza ok? I was answered: yes… but I also want a dessert. So I propped myself up in the kitchen, determined to invent something new in terms of dessert. Something light, not too sweet, relatively simple to prepare and that I can eat tomorrow too. I present to you… tataaa! Mini croissants with walnut and sesame!
Ingredients:
- 200 ml warm water
- 2 tablespoons of psyllium bran
- 2 tablespoons lard or, if you don’t want animal fat, coconut butter
- An egg
- 2 tablespoons of coconut flakes ground with a coffee grinder
- A teaspoon of yeast
- A spoonful of sugar
- A pinch of salt
- Millet flour as much as possible to make an elastic dough, not very hard
Method of preparation
The ingredients are mixed in the order shown above, with the specification that before adding the final ingredient, i.e. the millet flour, it is homogenized very well, insisting on any lumps of psyllium. Then the flour is gradually added, until the dough is elastic and no longer sticks to the hand. We stretch it with the rolling pin on the table, using the stretch and fold technique, i.e. we fold the ends of the dough, repeatedly, several times. I got bored on the sixth folding and gave up, but that was enough. I then cut into rectangles and rhombuses, because I haven’t decided how they are more aesthetic, and sprinkled sesame seeds, walnuts, and the ultimate arrogance, a raisin for each triangle and rhombus. I rolled them, placed them on baking paper in the tray and then put them in the preheated oven. The leitmotif of my recipes, the ancient oven, the relative temperature, blah blah, it is certain that in 40 minutes they were ready, puffy, round, not very sweet and fluffy.
In the meantime, I changed my mind, I didn’t make pizza anymore, but grilled meat with polenta.