Preparation
Boil the carrots in a pan of water. Drain the water and puree it with a hand blender. Add the juice of half an orange and blend.
Put the rice flour and coconut sugar in a bowl. Mix the ingredients together and make a hole in the center where you should add the egg, olive oil, orange zest, yeast and carrot puree, and mix well. Finally, add the xanthan gum and mix it in.
Preheat the oven to 180º C.
Line a baking tray with a sheet of greaseproof paper and, using a piping bag with a smooth nozzle, arrange small portions of the dough. If necessary, shape with your fingers to give a ball effect.
Bake for 30 minutes. After this time, remove the balls from the oven and leave to cool. Then cut them in half, fill with the orange jam (about a tablespoon of jam per ball) and, to finish, sprinkle with grated coconut.
Tips:
If you prefer, replace the orange jam with unsweetened strawberry jam. In this case, we chose to fill our Berlin balls with orange jam, resulting in an excellent combination of flavors.
We chose a jam with no added sugars (containing only the sugar naturally present in the fruit) and no artificial sweeteners. We also chose to bake the Berlin balls in the oven, reducing the fat content and calorie value. Our Berliner has approximately 3.9g less protein, 23.2g less fat, 17.3g less carbohydrates and 272.9 fewer calories than the traditional Berliner without cream.
One unit has around 269.8 calories, 6.1g of fat, 5.3g of protein and 42.1g of carbohydrates.
Ingredients:
For the dough :
- Brown rice flour 100 gr
- Coconut sugar 50 gr
- Carrot 230 gr
- Orange (zest and juice) 1/2 large
- Extra virgin olive oil 1 tablespoon
- Egg 1 large
- Yeast 1 teaspoon
- Xanthan gum 2 teaspoons
- Grated coconut 30 gr
For the filling:
- Unsweetened orange jam 60 gr
