Gluten-free and vegan karelian pies
Gluten-free and vegan karelian pies
Doses
15
piePuijo Wolley volleyball player Siiri Hartikainen shares her grandmother's rice cake recipe, which is a combination of cereal product flours and blends. The recipe is gluten-free, vegan and dairy-free.
Ingredients
- Non-dairy rice porridge
1,5 dl Water
1 tbsp Salt
3 dl Dark rice
2 dl Oat cream
- Gluten-free flour mixture, 4 dl
2,5 dl Virtasalmi's Gluten Free Cereal Product Bun Flour Mix
0,5 dl Virtasalmi's Grain Product Gluten Free Coarse Rice Flour
0,5 dl Virtasalmi Cereal Product Gluten Free Fine Buckwheat Flour
- Dough
3 dl Water
4 dl Gluten-free flour mix (see above)
1-2 tbsp Cooking oil
1 tsp Salt
- For lubrication
50-70 g Non-dairy fat mixture (e.g. Sunday lactose-free baking margarine)
Preparation
- Boil the rice in salted water for about 40 minutes. Stir the oat cream into the warm porridge and leave to simmer for a while.
- Prepare the flour mixture according to the instructions and mix the ingredients together. Take 3 dl of the flour mixture and mix into the liquid. Allow the mixture to swell for about 10 minutes.
- Add the remaining 1 dl of flour mixture and mix by hand. Knead the dough and form it into a lump, cut into 15 pieces. Roll the pieces into round buns, which are then dabbed with oat flour to form round tubes (you can also use a rolling pin). Fill and crumple the pancakes into a pie and lift them onto the baking tray with a spatula.
- Bake the pies at 260 degrees for about 15 minutes. Brush the finished pies with a dairy-free fat mixture.
