The butter-free Easter dove with low G.I., ideal for diabetics or those with special dietary needs.
Imagine the satisfaction of making this dove at home yourself, without having to worry about checking your blood sugar.
Making the butter-free Easter dove with low G.I. at home is easier than you might think.
Just knead all the ingredients, let the dough rise, divide it into two parts, place it in the specific 1 lb mold, and finally decorate with almonds.
I will use cow’s milk, but those who are intolerant can use a plant-based milk
To flavor it, since I couldn’t use candied fruit, I used sugar-free orange and lemon jam, and I’m sure you’ll amaze everyone with the homemade butter-free Easter dove with low G.I., you can bet!
Let’s now see together how to make it step by step!

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Difficulty: Very easy
Cost: Very cheap
Rest time: 2 Hours
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: Easter, Spring

504.11 Kcal

calories per serving

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Energy 504.11 (Kcal)
Carbohydrates 77.06 (g) of which sugars 10.97 (g)
Proteins 17.94 (g)
Fat 24.83 (g) of which saturated 2.92 (g)of which unsaturated 19.72 (g)
Fibers 15.31 (g)
Sodium 22.56 (mg)

Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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4 cups g low glycemic index flour (FiberPasta)
2 eggs
3/4 cup g erythritol (or 1/3 cup of Stevia)
1/2 cup g sunflower seed oil (or coconut oil)
2 1/2 tbsp g dry baker's yeast (for leavened sweets)
1/4 cup g orange marmalade (sugar-free)
1/4 cup g lemon marmalade (sugar-free)
2/3 cup g milk (or plant-based milk)
5 oz g almonds (skin-on, coarsely chopped)
4 tbsp cucchiai erythritol (powdered)

The butter-free Easter dove with low G.I.

Tools

Here’s what we need to prepare

1 Dove mold 1 lb
2 Bowls
1 Plastic wrap
1 Electric whisk
1 Chopper

Steps

To prepare

First, we need to take out the eggs, milk, and sugar-free fruit compotes from the fridge. Everything should be at room temperature.
Take the erythritol and pulverize it into powdered sugar using a blender or Thermomix, then set it aside.
In a bowl, combine the flour, erythritol, and packet of Baker’s Yeast for Leavened Sweets. Mix all the dry ingredients.
Pour in the lukewarm milk, oil, whole egg, and yolk, and stir a little with a spoon or your robot.
Set aside the egg white, which will be used for decoration.
Add the sugar-free orange and lemon compotes, mix them, and move to the work surface.
Knead the dough with your hands until you get a soft ball.
Place the dough in a bowl and cut a cross on it.
Cover it with plastic wrap and let it rise in a warm and dry place until it doubles in volume. It will take about 2 hours.
After the necessary time, divide the dough into two equal parts and, with the help of slightly oiled hands, form two loaves.
Place them in the 750-gram dove mold, overlapping them in a cross, and let rise for another 40 minutes in a warm and dry place.
After the time has passed,
beat the egg white we set aside together with 4 tablespoons of powdered erythritol, and you’ll see it form a cream, which we will use to brush over the surface of our dove.
Then add the chopped almonds, blanched or not, depending on your taste, covering the entire surface of the dove.
Bake the dove in a static oven preheated to 375°F for about 40 minutes.
At the end of cooking, remove the butter-free low glycemic index dove from the oven and let it cool before serving.