Almond milk:
Ingredients:
- 100 g blanched almonds
- 1 g konjac flour (half a teaspoon)
- 8 dl water
- a pinch of Himalayan salt
- a pinch of scorbic acid
Preparation:
Soak the almonds in water overnight, but it will be good without this step too. Put the almonds and konjac flour in a blender and process until creamy. Then add the water, 2 dl at a time, while continuously blending it on the highest setting. As soon as it is ready, strain it through a fine mesh strainer. I didn't need it, because I completely mashed the almonds with this method (filtering will be necessary in the case of a weaker blender), so it turned out to be a very rich drink. We get 1 liter of plant milk from it.
Curd
Ingredients:
- 50 g hulled millet
- 1.5 dl unflavoured almond milk
- 45 g erythritol
- 10 g coconut oil (can be left out, but tastes it better with it)
- grated rind of half an untreated lemon
- 2 teaspoons of vanilla extract
Preparation:
Put all the ingredients in a saucepan and cook over low heat covered for 15-20 minutes until soft, then let it stand , still under a lid for another 10 minutes.
Dough:
Ingredients:
- 125 g Bake-Free Sweet & Savoury biscuits flour mixture
- 45 g sweetener
- 30 g almond flour
- Grated rind of 1 untreated lemon
- 20 g coconut oil
- 1 sachet of bourbon vanilla extract
- 90 g water
Other ingredients:
- 100 g of strawberries
Preparation:
Mix the ingredients of the dough and roll it out to an approx. 1 cm thick round shape. Spoon the curd over it, slice the strawberries on top, then fold the edges of the dough over it. Bake in a preheated oven at 180 degrees celsius on a baking tray lined with silicone baking paper for 30 minutes on conventional top and bottom setting. Cut into 8 equal slices.
