Horchata de Almendras y Fartons de Calabaza
El año pasado hicimos una versión vegana y sin azúcar de la tradicional horchata de chufas con fartons integrales de espelta. Esta vez presentamos otra horchata tradicional que es la de almendras en versión cruda y sin azúcar, y le hemos fabricado unos fartons coloridos y perfumados de calabaza.
Ingredientes
Para la horchata
- 120 gramos de almendras (salen 4 vasos)
- 60 gramos de sirope de agave
- 1 litro de agua filtrada
- canela en polvo
Para los fartons
- 250 gramos de harina blanca de espelta
- 100 gramos de puré de calabaza asada espeso
- 50 gramos de agua filtrada
- 10 gramos de levadura fresca de panadería
- 25 gramos de grasa de coco virgen
- 40 gramos de sirope de agave
- 1 pizca de sal
Elaboración de la horchata
Ponemos las almendras en remojo desde la noche anterior.
Las trituramos en un robot de cocina, junto al sirope de agave y la mitad del agua hasta que la masa sea muy fina, añadimos el resto del agua y volvemos a triturar. Filtramos si queremos, nosotros no la filtramos.
Granizamos en el congelador, dejándola cuajar en hielo parcialmente.
Volvemos a triturar antes de servir y lo hacemos en copas, con canela por encima.
Elaboración de los fartons
Salen 8 hermosas piezas.
Primeramente hacemos una esponja de fermento con 50 gramos de harina, 30 de agua y la levadura, dejamos reposar tapado durante 90 minutos antes de usar. Triplicará.
Elaboramos una masa suave con todos los ingredientes amasando ligeramente, no debe pegar en las manos, si acaso corregimos el punto con un poco de agua o de harina más.
Dejamos fermentar cubierto con un paño hasta que doble.
Damos forma a los fartons dividiendo la masa en 8 partes iguales y colocamos los bollitos alargados en una placa de horno cubiertos con paño de cocina, donde reposarán otros 40 minutos antes de cocerlos.
Calentamos el horno durante 15 minutos antes de introducir los fartons, pulverizamos con agua y los cocemos durante unos 20 0 30 minutos a 200 grados.
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