Recipes

Gluten free buckwheat pie from the Dutch oven

Brezglutenska ajdova pita iz podpeke

It is hard to imagine a better and more delicious dessert coming from the Open Fire Set. While using the Dutch Oven, our stunningly versatile attachment to the Open Fire Set, anything is possible. Here is a recipe to treat yourself to this mouth watering dessert.

Ingredients

Pastry
300g buckwheat flour
2 tablespoons of icing sugar
15 dag butter
3 tablespoons cold water

Filling
4 nectarines
8 plums
2 tablespoons icing sugar
2 tablespoons honey
2 teaspoons honey
a tea spoon cinnamon powder
2 tablespoons rum
a teaspoon cardamon

Preparation

  1. Mix buckwheat flour and icing sugar, add cold butter, knead everything quickly to obtain porridge-like batter that slowly transforms into gentle dough
  2. Add 3 tablespoons of cold water and knead smoothly to obtain gentle dough. Wrap it up in clingfilm and leave it to rest for an hour in the fridge
  3. Slice nectarines and plums, sprinkle them with sugar, honey, spices and rum
  4. Simmer the fruit for five minutes over light fire. Leave it to cool off in its own juices and spices
  5. Roll out the pastry on parchment paper into a rough circle of a 28 cm diameter
  6. Arrange fruit in two circles on pastry surface like tiles, leaving the edges of the pastry empty (app. 3 cm wide)
  7. Gently fold the edges of pastry over the fruit with a spatula
  8. Bake at 180ºC for about 40 minutes
  9. Remove from the oven and leave to cool
  10. Serve with Greek yogurt and honey

Foto: Jure Eržen (Odprta kuhinja)

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