Time: 45 minuti più riposo
Difficulty: facile

A colorful and tasty sandwich, with a secret ingredient that makes eye-catching

Characteristics: Goji berries are rich in antioxidants, vitamins and minerals, but especially vitamin C, vitamin A and beta-carotene. This makes them a great ally for the immune system. They are said to help improve vision and keep skin young and bright. 

Historical notes : They are known scientifically as Lycium barbarum, belong to the family of Solanaceae. Small red fruits from the mountainous regions of China, Tibet and Mongolia. They grow on thorny shrubs that reach heights of more than three meters and are harvested by hand during the harvest season.It is said that their use dates back to over 2000 years ago, when they were used by Buddhist monks to increase their longevity and vitality.

Notes: They have a sweet and slightly acidic taste, which could be described as a mix of cherries and blueberries, with a slight note of fresh herbs. Their texture is soft and juicy, a bit like that of the raisins

Ingredients per 1 kg of dough
440 g Special bread and pizza Molino from Giovanna without lactose
60 g of quinoa flour
20 g fresh yeast
20 g acacia honey
50 g goji berries
1 sachet of saffron
370 g water
80 g extra virgin olive oil
12 g salt up
Gluten-free rice and corn flour for dusting

Procedure
Place in a food processor or in a large bowl the mix, quinoa flour and goji berries and mix well, create a hole.
Dissolve the yeast in a second bowl with water, saffron and honey and then add to the flours; mix everything very slowly, detach the dough from the bottom and the walls of the bowl.
Then add the oil and salt and work until you get a smooth, smooth mixture without lumps.
Place the dough on a lightly floured pastry board and with the help of a scale, form loaves of about 350 g each.
Place all the pieces on a baking sheet covered with baking paper and put to rise in the oven off for about 1 hour.
After the time has elapsed, remove the baking sheet from the oven, preheat to 230°C and bake the loaves in a hot oven for 10 minutes, after which time reduce the temperature to 190° and cook for another 25 minutes.
After the cooking time, remove the filoncini from the oven and let it cool on a raised grill to dry well.