Mucenici muntenesti fara gluten / Traditional romanian Mucenici

De cand eram mica adoram mucenicii muntenesti, cu acea zeama dulce si aromata, mmm… :)  Azi i-am facut si eu in varianta fara gluten, pentru persoanele ce sufera de celiachie sau intoleranta la gluten. Reteta face parte din campania „Gatim romaneste si fara gluten cu Schar„. Au iesit super buni, atat de gustosi si aromati ca nici nu iti dai seama ca nu contin gluten :) Si contin si fibre datorita mixului de faina Schar pentru paine neagra, care e absolut genial!

Ingrediente (4 portii):

• 160g faina Schar pentru paine neagra
• 3 oua
• 1 lg ulei de masline
• 2 lgt esenta de rom
• 1-2 lgt scortisoara
• coaja rasa de la 1 portocala bio
• 3 lg miere (sau indulcitorul preferat, dupa gust)
• 100g nuca macinata
• 1500ml apa

Pentru mucenici amestecam faina cu ouale si o lingura de ulei, transferam aluatul obtinut pe o suprafata pudrata tot cu faina Schar si il framantam bine. Il intindem intr-o foaie subtire si decupam cerculete cu 2 forme rotunde concentrice, ca in imaginile de mai jos.

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Rasucim cercultetele obtinute si le transformam in 8-uri :) Le asezam pe o tava tapetata cu hartie de copt si le lasam la uscat peste noapte. Pentru prepararea mucenicilor ii punem la fiert intr-o oala cu apa. Sunt fierti cand se ridica la suprafata, dupa care ii mai lasam 2 minute pe foc.

Adaugam indulcitor dupa gust, esenta de rom, nuca macinata, coaja rasa de portocala si scortisoara cat sunt fierbinti si ii servim dupa aprox 30 de min. Aromele trebuie sa aiba timp sa se intrepatrunda :) Pofta mare!

ENGLISH VERSION 

Ever since I was a little girl, I loved this recipe of traditional Romanian Mucenici soup, with that yummy tasty juice, mmm… Today I made them in a gluten free version. Enjoy!

Ingredients (4 servings):

• 160 g Schar wholegrain bread mix
• 3 eggs
• 1 tbsp olive oil
• 2 tsp rum essence
• 1-2 tsp cinnamon
• grated zest of 1 organic orange
• 3 tbsp honey (or favorite sweetener, to taste)
• 100 g ground walnuts
• 1500 ml water

For the dough combine the flour, oil and eggs, transfer to a surface dusted with flour and knead into a ball of dough. Roll into a thin layer and cut out with a shape circles, molding them into 8 shape like in the pictures above. Place them on a tray lined with baking paper and let them dry overnight.

To prepare the „soup” bring the water to a boil, add the 8 shaped pasta and boil until they rise to the surface, about 2 mins. Add sweetener, rum essence, grated lemon zest and cinnamon while they are hot and serve them after 30 min, so that the flavors combine. Enjoy!