This weekend I propose this 100% whole wheat version of a classic from Argentina, butterless whole wheat pasta frola. Cheer up for this wonderful whole wheat recipe, much more nutritious and healthy. Ideal for snacks, breakfasts or simply any time of the day.
Let’s talk a bit about the recipe:
Preparing this whole wheat pasta frola is simple because it is a recipe that has no complications in terms of its preparation and has more than one advantage. The ingredients used are just a few and often used, easy to find in any market. In addition, you can change any of them according to preference or need without inconvenience.
About the ingredients:
At Integralisimo, 100% organic whole wheat flour is used, finely ground (unless it mentions it). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that less volume will result in a smaller final product.
The fat used in this opportunity is sunflower oil. However, it can be replaced with butter, margarine, olive oil, coconut oil, etc. Nevertheless, depending on the type of fat used, it might change the texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
The classic and typical quince paste filling can be replaced with sweet potato paste or pastry milk caramel. And that, depending on personal taste, you can choose the amount of it, leaving as a result a filling layer of greater or lesser density. Also as an option, sprinkle with grated coconut.
About the dough:
On this occasion, a dough without elasticity is necessary. Therefore, it is not kneaded. So, the gluten does not develop and, as a consequence, a heavy dough is obtained. So, it is more than enough to just mix all the ingredients well. When using butter or margarine, one way to integrate is cold and in small pieces, forming a grit with the hands or using a food processor.
Whole cane sugar, in addition to the characteristic flavor it provides, also provides excellent moisture to preparations. For this reason, the water, milk or no-dairy milk will be integrated at the end, little by little and if necessary. In this way, the consistency of the dough will be united but not sticky, thus avoiding excess flour when stretching.
Although it is a dough that does not need to be cooled because it does not have butter in its composition, I do recommend taking it to the refrigerator for at least a while before stretching. In this way, its manipulation will be easier to mold, and the neatest result will be obtained.
The quantities of the ingredients provided in this recipe are enough to make a whole wheat pasta frola using a mold of 22-24 centimeters in diameter. Also, you can adapt and prepare in another type of mold, be it smaller, low, high, etc. Or simply the mold that you have available and use regularly to make whole wheat tarts.
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