Name: Baskets with orange and walnut filling and vanilla cream
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 7
Cuisine: En
Ingredients: 260 g semi-whole wheat flour; 40 g whole rice flour; half a teaspoon whole sea salt; 100-120 ml filtered water; 120 ml extra virgin olive oil; 100 g chopped walnuts; 2 tablespoons rice malt syrup; 4 tablespoons apricot jam, with no added refined sugar and naturally sweetened with agave syrup or rice malt syrup or dark brown unrefined sugar such as Muscovado; a pinch of whole sea salt; half a teaspoon grated orange zest; 2 tablespoons freshly squeezed orange juice; 200 ml oat milk; 50 ml almond cream; seeds from half a vanilla pod; a pinch of whole sea salt; 4 tablespoons rice malt syrup; 2 tablespoons whole rice flour, sifted; 1 tablespoon corn starch, dissolved in 2 tablespoons cold water

Ingredients

For the crust:

260 g semi-whole wheat flour
40 g whole rice flour
half a teaspoon whole sea salt
100-120 ml filtered water
120 ml extra virgin olive oil

For the filling (to fill 4-6 baskets):

100 g chopped walnuts
2 tablespoons rice malt syrup
4 tablespoons apricot jam, with no added refined sugar and naturally sweetened with agave syrup or rice malt syrup or dark brown unrefined sugar such as Muscovado
a pinch of whole sea salt
half a teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice

For the vanilla cream:

200 ml oat milk
50 ml almond cream
seeds from half a vanilla pod
a pinch of whole sea salt
4 tablespoons rice malt syrup
2 tablespoons whole rice flour, sifted
1 tablespoon corn starch, dissolved in 2 tablespoons cold water

Preparation

Preparation20 min

Cook time40 min

To make the crust, stir the flours and salt together in a large bowl and place them in the fridge for at least 30 minutes. Refrigerate the water so that it’s perfectly chilled when you start making the dough. Freeze the olive oil in a proper container (the oil should remain in the freezer for about 30-45 minutes, until very creamy).
When all the crust ingredients are chilled, add the olive oil to the dry mixture and work with a fork until the oil has been absorbed by the flour. Keep mixing with the fork, as your hands would be too warm, then add the water little by little, just enough to make a good grainy texture.
You might not need all the water indicated, but make sure the dough holds together. Cover the dough with a damp cloth and transfer it in the refrigerator for about 1 hour. Preheat the oven to 180° C.
Remove the dough (or just some of it) from the fridge and place it on a lightly floured surface, dust your rolling-pin with flour, roll the dough out to the desired thickness (2-4 mm) and cut into squares. Oil some tiny pie pans or muffin tins and sprinkle with a light coating of flour.
Arrange the dough squares in the tins, poke a few holes in the dough with a fork to let the steam escape, trim off any excess round the edges and bake for 10-12. Remove from the oven, let cool for a few minutes then unmold and set aside until they’re ready to be filled.
To prepare the filling, combine all the filling ingredients in a bowl and mix well. Set aside.
To make the vanilla cream, warm up the milk over low heat, add the cream, vanilla, salt and malt syrup and stir until combined. Slowly add the sifted rice flour and simmer for 2-3 minutes while mixing. Stir in the corn starch and cook for another couple of minutes until the cream thickens. Remove from the heat and set aside.
To assemble, fill the baskets with the orange and walnut filling and top with some vanilla cream. The vanilla cream is equally delicious served warm or cold. Garnish with grated orange zest, if desired.