I think we all go through a period in life when we want to get rid of white flour or at least use it less. I've been through several of those periods. Yes, I know, white flour pastries, especially pies are the tastiest and best textured, but my wish for experimenting with other flours prevailed and I decided to give it a try with the flours I currently had at home - barley, buckwheat and oat. If you're used to the taste of pastries from such flours, then this recipe will surely be good for you. I recommend using rye flour too, it's the best for whole grain flour pastries.
Ingredients:
- 3/4 cup barley flour
- 3/4 cup buckwheat flour
- 1/2 cup oat flour
- 5-6 tablespoons of olive oil or in that amount softened butter
- 1 teaspoon salt
- lukewarm water after use (I have used whey as water)
Filling:
- 200 g of ricotta cheese
- 2 eggs
- chopped spinach
(mix these ingredients)
Preparation:
- Knead the dough with the flours (add salt) and gradually add water. You'll get a little firmer dough from when you knead dough with white flour. Add oil or softened butter and knead a little more. Form a ball and let it rest for about 1 hour.
- Then, divide it into two parts.
- On a greased round pan no. 28, spread one crust by tapping. Make your crust a little higher at the ends. Add the filling on top.
- Then spread the other crust carefully with a rolling pin on the floured surface and place it on top.
Close the ends, sprinkle a little water and oil on top and bake at 200 C (390 F) degrees for about half an hour.
- After baking, cover the pie with a cloth and leave it covered for 10 minutes, then enjoy your healthy pastry.
Cheers.
