Gluten-free shortcrust pastry – Ilaria Moretti

Method

Pour the La Veronese® sorghum flour into a bowl along with the apple, previously blended with a spoonful of plant-based yogurt or a little water. Mix until the mixture is soft and compact.

Transfer it to a lightly oiled baking dish or lined with parchment paper and spread it evenly with your fingertips, creating a thin, even layer.

At this point, you can choose between two filling options. For the first, cook the apple in a pan with a little water, cinnamon, and grated lemon zest until soft and fragrant, then spread it over the crust. For the second, cook the pear in the same way and garnish with a handful of dark chocolate chips.

Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, until the edges are lightly golden, then let cool before serving.