Ingredients:
For the biscuits:
- 150 g Bake-Free Sweet and savoury biscuit flour mixture
- 6 g 1:10 sweetener
- 30 g melted coconut oil
- 70 g water
- 1 tablespoon of vanilla flavoring
For the mass:
- 8 g 1:10 sweetener
- 3 g golden linseed flour
- 100 g warm water
- a few drops of freshly squeezed lemon juice
- 3 teaspoons vanilla flavoring
For the forest fruit cream:
- 50 g peeled millet
- 50 g very thick coconut cream
- 10 g 1:10 sweetener
- 100 g water
- freshly squeezed lemon juice to taste
- 2 tablespoons of vanilla flavoring
- 150 g mirelit forest fruit
- 100 g vegetable margarine
To decorate:
- 40 g mirelit forest fruit
- fresh lemongrass leaf
Preparation:
For the forest fruit cream, rinse the millet thoroughly under hot water, then mix it with sweetener, coconut cream, water, the aroma with the thawed, drained fruits and cook it on a low heat covered for 10-15 minutes. Mix the margarine thoroughly with the linseed flour using a food processor and gradually add the cooled, cooked millet, drizzle with lemon juice, then mix thoroughly.
Mix the biscuit ingredients and let rest for 10 minutes. Roll out on silicone baking paper to a thickness of half a cm and cut into cubes. Place on the tray and bake in a preheated oven at 180 degrees for 15 minutes. As soon as it has cooled, process it finely with a knife chopper and mix it with the ingredients of the mass.
Roll out the dough on a dry surface into a rectangle (for me it was 31x23 cm). It will be hard work, a little disjointed, but that won't detract from its value. Spread 1/3 of the fruit cream on it, then roll it up (this is not the easiest, but it can be done) and spread it around with the remaining cream. Garnish with fruits and lemongrass. Cut into 15 equal slices.
