Low-protein pangoccioli

Source: renalizie.it

Presentation

A nutritious recipe, consisting of a dessert prepared with protein-free milk or vegetable “milk”, sugar, protein-free milk, butter, brewer’s yeast, egg, dark chocolate

Ingredients
Makes 12 “pangoccioli”

200 ml Aproten milk or plant-based milk (about 6.8 fl oz / ¾ cup)
200 g Aproten low-protein flour (about 7 oz / 1¾ cups)
40 g sugar (about 1.4 oz / 3 tablespoons)
30 g butter, softened (about 1 oz / 2 tablespoons)
About ½ packet dry baker’s yeast (about 3–4 g / 1–1¼ teaspoons)
1 whole egg OR 1 teaspoon egg replacer + warm water as needed (to obtain an egg-like consistency)
70 g dark chocolate or low-protein chocolate chips (about 2.5 oz / ½ cup)

Method

In a bowl, put the flour, sugar, soft butter and baking powder and mix.

Separately, beat the whole egg (or egg substitute with water) together with the warm milk and pour the mixture into the flour. Use the spiral whisk or the planetary mixer to knead the dough well.

Leave to rise in a preheated oven at 50 degrees for an hour or until the dough has doubled in size.

Add the chocolate, mix well and form balls.

Place them in a muffin tin, otherwise they will tend to rise more widely.

Let it rise for another hour.

Bake at 180° ventilated for about 10-15 minutes

Allergens

Vegetable “milk”: check the allergenicity of the seeds of origin

Butter: milk allergens (except in clarified butter) if not clarified

Dark chocolate: check for soy lecithin

Protein-free flour: gluten-free

Protein-free milk: milk allergens

Brewer’s yeast: does not contain allergens

Egg: included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

“Milk” is a very common term but by law it can only be used for the mammary secretion of animals. In fact, in 2017 the Court of Justice of the European Union prohibited the use of the term “milk” for plant products. It is therefore correct to speak of a drink

The ingredients of the dish bring the following benefits:

“Oat milk”: it provides factors that promote the functionality of the immune system and regulate blood sugar, useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Rice “milk”: provides zinc, an element favorable to the proper functioning of the immune system; also suitable for nephropathic patients:

Soy “milk”: provides isoflavones, phytoestrogens useful for improving the functionality of the cardiovascular system and reducing cholesterol levels, and potassium useful for regulating blood pressure.

Butter: source of fat-soluble vitamins (A, D, E and K) favorable to the health of the eyes, mucous membranes, bones, immune system and blood clotting.

Dark chocolate: (at least 70% cocoa): it supports the functionality of the immune system and in particular stimulates the production of T lymphocytes, which act against infections, as well as being rich in ingredients (serotonin, endorphins and diphenyldantoin) which are antidepressants, support mood and inhibit pain.

Protein-free flour: indicated in case of kidney failure or liver dysfunction. It stimulates the synthesis of serotonin which counteracts depression and promotes good mood

Protein-free milk: contains a protein residue of no more than 1%, favourable to kidney function and liver dysfunction.

Brewer’s yeast: improves metabolism and helps strengthen the immune system

Egg: source of Vitamin E that protects the immune system from harmful fatty acids. Rich in Vitamin D that fights mood disorders

Sugar: if consumed in moderation without contraindications (diabetes, obesity,) it is the main source of energy for the body, improves thinking ability, has a positive effect on mood

Safety / Intended use

Can also be administered in case of: