Ingredients
For the pear part:
- 3 pears (670 g peeled)
- 20 g tapioca starch
- 50 g erythritol
- 1 g of ground ginger, ground cinnamon, ground cardamom to taste
- half organic lemon juice and peel
For the dough:
- 100 g Bake-Free Sponge cake-muffin flour mixture
- 100 g Bake-Free Dough flour mixture
- pinch of black salt (just for the egg taste)
- 90 g erythritol
- half a packet of baking powder (6 g)
- 85 g vegetable margarine + 5 g to grease the baking tin
- 50 g coconut cream
- 100 g sugar free almond drink
- 1 tablespoon vanilla flavouring
For the whipped cream:
- 275 g coconut cream
- 2 g konjac flour
- 10 g tapioca starch
- 1 pinch stevia powder
Preparation:
Grease your baking tin (I used a 27x19 cm baking pan) with margarine and preheat the oven to 180 °C on the bottom-up baking programme. Slice the pears and sprinkle them with the erythritol mixed with the spices and starch, then add the lemon juice and zest. Place in the tin.
For the dough, mix the dry ingredients and then crumble in the margarine. Mix the coconut cream and the almond drink until smooth, then add the flour and mix thoroughly. It will be a massive dough. Spoon portions onto the pears and bake for 40 minutes. Once done, divide into 8 equal portions.
To make the whipped cream, place the coconut cream in the freezer for a couple of hours and then start mixing with a food processor. After 5-10 minutes, mix the tapioca and stevia powder with the konjac flour and sprinkle it little by little into the coconut cream while the machine is still running at maximum speed. Keep running until you have a massive, frothy cream. Decorate the cookies to taste.
