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Antico Dolce Torte

3 cups whole wheat pastry flour
Generous pinch sea salt
6 tablespoons avocado oil
1/2 cup brown rice syrup
3/4 cup spring or filtered water-boiling

3 cups walnuts-pan toasted and minced
2 cups raisins
1 teaspoon cinnamon
1/4 cup brown rice syrup
1/4 cup avocado oil

3 tablespoons avocado oil
1 1/2 cup brown rice syrup

Place the flour, salt, rice syrup and oil in a food processor or electric mixer and mix until blended. Boil water and add to the flour mixture while the mixer or processor is running. Blend only until the particles begin to cling together. Gather dough into a ball, wrap in waxed paper and refrigerate for 1 hour.

Blend the nuts, raisins and cinnamon in a food processor until a fine meal forms. Do not over process into flour. Scrape into a mixing bowl. In a saucepan, heat oil and rice syrup until it foams and stir immediately into raisin and nut mixture. Divide the filling into 3 separate bowls and set aside.

To make the glaze, heat ingredients until they foam and use it immediately. To assemble, divide chilled dough into thirds. On a floured surface, roll out one portion at a time into long rectangular shapes-about 30 inches x 5 inches x 1/8 inch thick. Trim strips evenly so the rectangles match.

Preheat oven to 350 degrees and lightly oil a cookie sheet. Spoon filling from each of the three bowls.

Spoon filling from each of the three bowls onto one half of each strip, lengthwise. Fold the other half of the dough over the filling, making filled 30-inch long strips.

Starting at the end of one strip, roll tightly on its side (like you would roll a tire). Overlapping slightly at the edge, attach the next strip and continue to roll. Repeat with the last strip. Now, turn the assembled torte, filling side up onto the cookie sheet. Tie a string midway around the diameter of the torte. Quickly mix the glaze and brush the sides, spooning the balance of glaze over the top. Bake for about 1 hour, until golden brown. When cooled, remove the string from the torte and replace it with a holiday ribbon. Serve sliced in thin wedges with strong demitasse or tea for a festive Christmas morning treat.

Makes 1 torte, about 8-10 servings 


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