Long spongy iced fingers especially made to dunk in horchata (tiger nut milk).
Hola!
Today I bring you these long spongy iced fingers especially made to dunk in horchata (tiger nut milk). They are typical from Valencia, the same as tiger nut milk, and you will only find them here.
It’s been AGES since I wrote a post. After I burnt out of my food Instagrammer days in 2021, I kept my blog for my own use, but when the blog host decided to double the monthly membership, por su cara bonita, I decided to stop losing money on this hobby and I moved all my recipes to Blogger. Not as snazzy, but free! In the process, I reviewed recipes, rewrote posts, deleted others I wasn’t proud of or will never use (all style, no substance), and even reshot some photos. All this reminded me why I started food blogging and forget about all the fuss, and it was about sharing my veganised Valencian or Spanish traditional recipes. Some of these, I cannot even find anywhere else, so out of necessity, I created my own.
By this point, I had trialled and tested several fartons recipe versions, and on this last one, I swapped some white flour my wholewheat spelt flour, since one of the pillars of this blog was not only making recipes vegan, but healthier. The addition of fibre gives a nice texture that is appreciated. Over the years, I learned that swapping 1/3 or 1/4 of flour by wholewheat flour still works, without making the final result too heavy or different from what we were trying to achieve.
As mentioned, fartons were specifically created in the 1960’s to dunk in horchata, one of my first recipes on my blog. In Valencia, it’s so easy to find fartons and horchata in cafés, horchaterías, shops, you name it! Outside Valencia, good luck. I buy tiger nuts in Valencia’s Central market, and make it in the UK, with a lot less sugar. But you can use these long sponge fingers to dip in the drink of your choice.
PLANT POWER, MAKE-UP!
The original recipe and shop-bought fartons are made of an enriched dough with egg, so I used the very reliable OGGS whole egg alternative (not sponsored). I love using this for my vegan Spanish omelette, and I’ve been using it lately as an egg replacement for baking, with good results so far. If you don’t want to/cannot use this, the old flaxseed egg trick will do (1 tbsp. ground flaxseed + 3 tbsp. water, rest until thick). It’s a binding agent, and there are other ways to replace eggs in vegan baking. Google it. Another thousand vegan bloggers have already explained it. No time.
VEGAN FARTONS
INGREDIENTS
INSTRUCTIONS
- Stir the yeast in the warm water in a big bowl and set aside until it bubbles up.
- Add in the remaining dough ingredients and knead for 10 minutes, 3 minutes at medium speed in the stand mixer, or until the dough is shiny and elastic. Cover and rest until double the size.
- Degas and knead. Divide in 10 balls (~50g portions) and roll onto long sausages (a bit shorter than the width of your baking tray). Dust flour on the counter and the rolling pin, roll them out and press from the long side to make thin sheets, then roll them in to make 10 rolls.
- Put them on a lined baking tray, separated by an inch (they will touch when they bake). Cover and proof overnight in the fridge or at ambient until double the size.
- Take them out of the fridge to reach ambient temperature for about 1h. Make the glaze by mixing the ingredients.
- Preheat the oven at 180°C, brush them with the glaze, and bake for 10-13 minutes. Let cool down.
- Make the icing. If you need, you can keep adding water drops until you get a very thick mix.
- Spoon the icing lengthwise on top of the fartons and let it dry.