The pastafrola It is one of the most popular preparations in the country, so recognized and important that it has its own International Day, on June 18. It is a typical dish not only from Argentina, but also from Paraguay and Uruguay.
There is a great debate about the pastafrola and its ingredients: the battle is between those who prefer quince, sweet sweet potato or a very native version: with dulce de leche. In Paraguay, guava candy is used, very characteristic of its cuisine.
However, this delicious dessert is usually closely related to quite high calories, which is why many people who opt for a healthier or fit diet choose to remove it from their eating plan. But that is not necessary, because thanks to Puli Cocina, we bring you a recipe for pastafrola without sugar and with vegan flour, a much healthier version.
Ingredients
- 400 grams of oat flour or the one you prefer (you can use gluten-free, almond flour, or the most comfortable option for you)
- 2 tablespoons powdered sweetener
- 1 dash of vanilla essence
- 150 grams of butter
- 2 eggs
- ½ teaspoon baking soda
For the filling
- 450 grams of sugar-free quince jam (you can replace it with sweet potato, dulce de leche, sugar-free jam or use the sweet you prefer)
- ½ cup of hot water (if you use another type of sweet or fruit you do not need the water)
Preparation
- You need a deep bowl, to mix the sweetener with the butter and add the baking soda, the vanilla essence and the eggs. Achieve a homogeneous paste.
- Add the oat flour and mix until a dough is made. Let it rest for 30 minutes in the fridge.
- Make the quince jam, for this you must tread the sweet with hot water until you reach the desired consistency.
- Roll out the dough with a stick and place it on the buttered and floured mold. Leave some dough for decoration.
- Place the sweet on the base and assemble the strips to decorate, which are interspersed to form a kind of network.
- Bake at 180 degrees for 25 or 30 minutes, but check when it’s golden so it doesn’t burn.
- Let cool and enjoy.
