CHRISTMAS RECIPES: PANETONE FIT OF CHOCOLATE AND DRIED FRUIT
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The most magical time of the year approaches, and with it the delicious preparations that fill the Christmas table like the Panetone, that divides different opinions and tastes.
So when it comes to health, you need moderation of this loaf of bread. "The conventional version is rich in sugar, refined flour and vegetable shortening, and can compromise weight management or even cause discomfort like intestinal discomfort," says Karla Maciel, nutritional consultant at E4.
To maintain the Christmas mood and not give up the healthy, the nutritionist indicates smart replacements and teaches to prepare Panetone itself. "The chosen ingredients maintains the texture of a panettone, without neglecting the supply of fibers for intestinal functioning, vitamins and minerals to the cells throughout the body and energy, in the form of complex carbohydrates and quality," he says.
According to her, this alternative is an opportunity to vary and discover new sensations in the gastronomy. "In addition to maintaining the flavor of the tradition that many people appreciate, it still adds nutrients to our body," he explains.
Nutritious Panettone Recipe
Ingredients
Pre-fermentation
1 tablespoon instant dry yeast
½ cup (tea) orange juice
1 tablespoon coconut sugar
1 cup of rice flour
Pasta
3 eggs
½ cup (tea) coconut oil
1 tablespoon apple cider vinegar
1 tablespoon panettone essence
½ cup (tea) gluten-free oatmeal
1 cup of sweet sprinkles
1 teaspoon of CMC or xanthan gum
¾ cup of brown sugar
½ teaspoon of salt
1 cup (sour) bittersweet chocolate 70% chopped
1 cup of raisins
1 cup of oilseeds (nuts, almonds and nuts)
Method of preparation
Pre-fermentation
Dissolve the yeast in the orange juice, add the coconut sugar and ¾ cup of rice flour. Let rest for 1 hour and set aside.
Pasta
Beat eggs in a blender until whitish, add coconut oil, vinegar and panettone essence and then dry ingredients (oatmeal, sweetcorn, CMC or xanthan gum, brown sugar and salt) sifted, together with the sponge (the dough after pre-fermentation).
Incorporate the chocolate (70% cocoa), raisins and oilseeds to the dough and arrange the mixture into mini panettone shapes, covering halfway and letting them rest for 10 minutes.
Put panetones in a baking dish and bake at 180˚C for 30 minutes, on average.
Take the toothpick test: if you put it in the dough it comes out clean, it means that it is already roasted.
Finally, decorate as you like with loops and dried or fresh fruit.
Once ready, this dish can be eaten in the way you prefer. "It can be frozen, leaving some time in the refrigerator, or room temperature accompanied by a coffee." Still, for the active and fitness enthusiast, E4 nutritional consultant Karla Maciel recommends it as a pre-workout because it is a good source of energy.
Always remember to avoid the excesses in the portions "Do not exaggerate in the quantities, always maintain the nutritional balance!", He concludes.
So when it comes to health, you need moderation of this loaf of bread. "The conventional version is rich in sugar, refined flour and vegetable shortening, and can compromise weight management or even cause discomfort like intestinal discomfort," says Karla Maciel, nutritional consultant at E4.
To maintain the Christmas mood and not give up the healthy, the nutritionist indicates smart replacements and teaches to prepare Panetone itself. "The chosen ingredients maintains the texture of a panettone, without neglecting the supply of fibers for intestinal functioning, vitamins and minerals to the cells throughout the body and energy, in the form of complex carbohydrates and quality," he says.
According to her, this alternative is an opportunity to vary and discover new sensations in the gastronomy. "In addition to maintaining the flavor of the tradition that many people appreciate, it still adds nutrients to our body," he explains.
Nutritious Panettone Recipe
Ingredients
Pre-fermentation
1 tablespoon instant dry yeast
½ cup (tea) orange juice
1 tablespoon coconut sugar
1 cup of rice flour
Pasta
3 eggs
½ cup (tea) coconut oil
1 tablespoon apple cider vinegar
1 tablespoon panettone essence
½ cup (tea) gluten-free oatmeal
1 cup of sweet sprinkles
1 teaspoon of CMC or xanthan gum
¾ cup of brown sugar
½ teaspoon of salt
1 cup (sour) bittersweet chocolate 70% chopped
1 cup of raisins
1 cup of oilseeds (nuts, almonds and nuts)
Method of preparation
Pre-fermentation
Dissolve the yeast in the orange juice, add the coconut sugar and ¾ cup of rice flour. Let rest for 1 hour and set aside.
Pasta
Beat eggs in a blender until whitish, add coconut oil, vinegar and panettone essence and then dry ingredients (oatmeal, sweetcorn, CMC or xanthan gum, brown sugar and salt) sifted, together with the sponge (the dough after pre-fermentation).
Incorporate the chocolate (70% cocoa), raisins and oilseeds to the dough and arrange the mixture into mini panettone shapes, covering halfway and letting them rest for 10 minutes.
Put panetones in a baking dish and bake at 180˚C for 30 minutes, on average.
Take the toothpick test: if you put it in the dough it comes out clean, it means that it is already roasted.
Finally, decorate as you like with loops and dried or fresh fruit.
Once ready, this dish can be eaten in the way you prefer. "It can be frozen, leaving some time in the refrigerator, or room temperature accompanied by a coffee." Still, for the active and fitness enthusiast, E4 nutritional consultant Karla Maciel recommends it as a pre-workout because it is a good source of energy.
Always remember to avoid the excesses in the portions "Do not exaggerate in the quantities, always maintain the nutritional balance!", He concludes.
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