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Crostata d'Avena
Execution Time 10 min
Cooking Time 15 min
Difficulty Easy
The crostata is perhaps the best known, classic and traditional dessert in Italian home baking. Any occasion is right to enjoy it and we are sure you will fall in love with our version with Mandorlacchio oatmeal, protein cream and fresh fruit.
Nutritional Values
| AVERAGE NUTRITIONAL VALUES per 100g | ||
| Energy | kJ | Kcal |
| 1360 | 325 | |
| Fats | 13 | g |
| of which saturated fatty acids | 2,0 | g |
| Carbohydrates | 46 | g |
| of which sugar | 1,3 | g |
| Protein | 12 | g |
| Fibres | 3,9 | g |
| Salt | 0,1 | g |
Ingredients
- BPR Nutrition Almond Instant Oatmeal 200 g
- Baking powder 3 g
- Peanut Butter 100% Smooth BPR Nutrition 70 g
- Erythritol 30 g
- Egg white 80 g
- Protein Custard 170 g
- Fresh fruit to taste q.b.
Preparation
1Mix egg whites and peanut butter with a hand whisk.
2Add the erythritol and then the almond flour with baking powder.
3Knead by hand with a spoon and then knead on the pastry board.
4Stretch to a thickness of 3-4 mm using a rolling pin, to avoid sticking to the work surface you can spread it between 2 sheets of baking paper.
5Lining a 20 cm diameter non-stick baking mould, pierce the base with a fork.
6Bake at 165 degrees in a ventilated oven for 15-16 minutes.
7Guarnish with protein cream and fresh fruit.
Prepared with
Peanut Butter 100%
Go to Product
Oat Flour - Mandorlacchio
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