If you love sorrel but are on a diet, celiac, lactose intolerant or vegan, this recipe is for you.
We asked nutritionist Patrícia Trindade to come up with a special sorrel recipe. Indispensable conditions: it had to be easy to make, delicious, of course, but not fattening. Reduce the calories you eat and the time you spend in the kitchen with this easy-to-make recipe.
Ingredients
- 100 g buckwheat flour;
- 50 g of sweet starch (manioc starch);
- 1 tablespoon of extra virgin olive oil;
- ½ glass of brandy;
- Warm water to taste (about 50 ml);
- Salt to taste;
- 75 g sweet potato;
- 1 tablespoon of almond paste;
- 1 tablespoon of apple puree;
- 1 dessert spoon of honey;
- Zest of a lemon;
- 1 teaspoon of cinnamon powder;
- Extra virgin olive oil to taste;
- Cinnamon powder, to taste.
How to prepare: step by step
- Prepare the sourdough. Sift the buckwheat flour and sweet cornflour into a bowl and mix the two ingredients together. Make a hole in the center and add the olive oil and brandy. Mix the ingredients together and gradually add the warm water seasoned with a pinch of salt. Knead well until you have an elastic, dry dough. Cover the bowl and leave the dough to rest for about an hour. While you're waiting, prepare the filling for the sorrel.
- Boil the sweet potato (unpeeled). Leave to cool.
- Place the sweet potato, almond paste, apple puree, honey, lemon zest and cinnamon in a food processor and blend until smooth. Set aside.
- After the resting time, roll out the sourdough. Cut out several circles (about eight) and place two teaspoons of filling in the center of each one. Fold in half (to make a rissol shape) and seal the edges.
- Fry the sorrel in olive oil, then place on absorbent paper, leave to cool and sprinkle with cinnamon powder, to taste.
Our light sorrel has...
Compared to the traditional recipe, our sorrel has fewer calories, fats and carbohydrates.
- 117.4 kcal
- 0.6 g protein
- 6.5 g of fat
- 14.2 g of carbohydrates
If you want to find out more about the composition of foods, check out the Food Composition Table on the Portuguese Food Information Platform(PortFIR) of the Instituto Nacional de Saúde Doutor Ricardo Jorge (INSA).
These sorrels are healthy because...
"I used buckwheat and sprinkles, both gluten-free, instead of wheat flour. As an alternative to refined sugar, I used honey and apple puree. These ingredients sweeten, intensify the flavor and enrich it nutritionally," Patrícia Trindade, from TO BE. Clínica by Teresa Branco, tells Prevenir magazine. And if you want your sorrel to be even healthier, try making this recipe in the oven (at 200ºC, for around 20 minutes). The sorrel will be slightly drier, but will still be just as tasty.
