120g farina di mandorle
+ qualche cucchiaio per fare il crumble
120g farina di orzo
150g farina integrale
50g fiocchi di avena Sarchio
+ qualche cucchiaio per fare il crumble
50g fiocchi di avena Sarchio passati nel mixer
q.b. succo di mela
70g miele del Bosco Rigoni di Asiago (o malto)
40g olio di mais
250g marmellata di more di rovo Rigoni di Asiago
Mescolate assieme le farine ed i fiocchi di avena.
Aggiungere miele ed olio e mescolate bene.
A questo punto aggiungete tanto succo di mela quanto ne serve per ottenere un composto omogeneo.
Prendete quindi una teglia di 22x24cm, copritela con carta da forno e versatevi i 2/3 del composto.
Pigiatelo con le mani fino a compattarlo bene sul fondo.
Prendete quindi la marmellata e rivestite il fondo di impasto.
Prendete ora il 1/3 d’impasto che avete tenuto da parte, aggiungete un poco di farina di mandorle e fiocchi di avena in modo da riuscire a disfare il composto ed a ridurlo a “sabbia” passandolo fra i palmi delle mani.
Ricoprite lo strato di marmellata con uno strato di “sabbia” come quando fate il crumble. Infornate il tutto a 170°C per circa 25 minuti, finchè lo strato superficiale non risulta bello colorato.
Nota bene: è perfetto la colazione o per la merenda…. anche se io me ne sgranocchio uno volentieri anche solo per uno snack
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