Jijona Nougat without gluten: recipe suitable for coeliacs
If there is a typically Christmas dessert or sweet that becomes one of the most known and traditional (especially in our country, where in fact it is extremely popular and common), the nougatThere is no doubt that it is the one that stands out the most. Why? Fundamentally because our country is characterized for being a region with a very large turronera tradition.
In fact, we must go back to a work by Lope de Rueda published in the year 1541 (The robbers lackeys) to find one of the first mentions written about nougat in our country. In this work the master scolds his servants because they "had eaten their pound of nougat from Alicante", which were on his desk.
So, shortly after, towards 1582 to be precise, we find a document from the municipality of Alicante in which it is mentioned that, every year and since time immemorial, in this place it is customary to eat an arroba of nougat for the Christmas parties, as a way to pay part of the workers' salary.
What is Jijona nougat?
Originally, Jijona nougat is a kind of soft nougat made with almonds and honey. That is to say, it is a wonderful sweet dough obtained by cooking honey to which peeled and toasted almonds are incorporated.
These ingredients are later kneaded, giving it a rectangular or cake shape, and are reserved in the refrigerator as a way to acquire more consistency.
It is obvious that the traditional nougat of Jijona may contain traces of gluten, especially if it is not we who make it at home and we do not know what ingredients have been used in its preparation. Therefore, it is not a recommended option for coeliacs.
However, did you know we can enjoy a good gluten free Jijona nougat, ideal for those suffering from celiac disease?
Nougat gluten free Jijona recipe
The option that we propose on this occasion is ideal if you have celiac disease, since it is a nougat recipe of Jijona one hundred percent free of gluten, and therefore is suitable for coeliacs. Do you dare to prepare it? It's simpler than you think. Write down the necessary ingredients and the steps to do it at home.
Ingredients:
- 625 g of raw almonds
- 87 g of honey
- 125 g of organic and unrefined sugar (you can replace it with icing sugar)
Preparation of gluten-free Jijona nougat:
First let's start roasting our almonds. To do this, preheat the oven to 180º C, and when hot, distribute the almonds through the oven tray. Place in the oven and heat for 5 minutes, until the almonds begin to brown. Then remove them from the oven and reserve them.
If you are going to use icing sugar you can skip this step. If not, and you are going to use sugar, put it in the coffee grinder and grind it well until you get a powder as fine as possible.
Put the almonds in the glass of the food processor or the blender and grind them well, until the almonds begin to release their oil ..
Then mix the icing sugar in a large bowl with the honey, and add the almond paste. Mix everything well again in the food processor or food processor, until you get an almost liquid paste.
Line a mold with baking paper (or nonstick), pour the nougat dough and reserve in the refrigerator for a few hours. If you let it sit for a few days the result will be even better.
To finish, remove it from the mold and with the help of absorbent paper towels (or napkins) remove the excess oil from both the top and the bottom. Ready! Cut it into pieces or whatever else you prefer. ThemesChristmas Christmas Recipes
