{"id":1990,"date":"2018-03-06T09:54:04","date_gmt":"2018-03-06T08:54:04","guid":{"rendered":"http:\/\/www.openfire.si\/?p=1990"},"modified":"2018-04-13T13:18:38","modified_gmt":"2018-04-13T11:18:38","slug":"gluten-free-buckwheat-pie-from-the-dutch-oven","status":"publish","type":"post","link":"https:\/\/www.openfire.si\/en\/gluten-free-buckwheat-pie-from-the-dutch-oven\/","title":{"rendered":"Gluten free buckwheat pie from the Dutch oven"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text css=”.vc_custom_1523346669338{margin-bottom: 20px !important;}”]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.[\/vc_column_text][vc_empty_space height=”20px”][\/vc_column][\/vc_row][vc_row content_placement=”top” css=”.vc_custom_1520263737863{margin-bottom: 30px !important;}”][vc_column offset=”vc_col-lg-4 vc_col-md-12″]\n\t\t

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Ingredients<\/h4>\t\t\t\t \t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\n\t\t[vc_column_text css=”.vc_custom_1523346727611{margin-bottom: 20px !important;}”]Pastry<\/strong>
\n300g buckwheat flour
\n2 tablespoons of icing sugar
\n15 dag butter
\n3 tablespoons cold water[\/vc_column_text][vc_column_text css=”.vc_custom_1523346753573{margin-bottom: 20px !important;}”]Filling<\/strong>
\n4 nectarines
\n8 plums
\n2 tablespoons icing sugar
\n2 tablespoons honey
\n2 teaspoons honey
\na tea spoon cinnamon powder
\n2 tablespoons rum
\na teaspoon cardamon[\/vc_column_text][\/vc_column][vc_column offset=”vc_col-lg-8 vc_col-md-12″]\n\t\t
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Preparation<\/h4>\t\t\t\t \t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\n\t\t[vc_row_inner][vc_column_inner width=”2\/3″][vc_column_text css=”.vc_custom_1523346792546{margin-bottom: 20px !important;}”]<\/p>\n
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  1. Mix buckwheat flour and icing sugar, add cold butter, knead everything quickly to obtain porridge-like batter that slowly transforms into gentle dough<\/li>\n
  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<\/li>\n
  3. Slice nectarines and plums, sprinkle them with sugar, honey, spices and rum<\/li>\n
  4. Simmer the fruit for five minutes over light fire. Leave it to cool off in its own juices and spices<\/li>\n
  5. Roll out the pastry on parchment paper into a rough circle of a 28 cm diameter<\/li>\n
  6. Arrange fruit in two circles on pastry surface like tiles, leaving the edges of the pastry empty (app. 3 cm wide)<\/li>\n
  7. Gently fold the edges of pastry over the fruit with a spatula<\/li>\n
  8. Bake at 180\u00baC for about 40 minutes<\/li>\n
  9. Remove from the oven and leave to cool<\/li>\n
  10. Serve with Greek yogurt and honey<\/li>\n<\/ol>\n

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