INGREDIENTS FOR THE PIE:
- 200 g Bake-Free sponge cake-muffin flour mixture
- half a packet of baking powder (6 g)
- 50 g very thick coconut cream
- 200 g room temperature sugar-free almond drink
- black salt, herbs, garlic granules, black pepper to taste
- 2 tablespoons coconut oil (16 g)
For the dressing:
- sugar-free coconut yogurt
- sugar-free almond drink
Mix the ingredients except the coconut oil and let it stand for 10 minutes. Divide into 4 equal parts and roll out on a dry surface (~15 cm in diameter). In an oiled pan, fry both sides in a few minutes on a medium setting under the lid. For the dressing, mix a little almond drink with the yogurt to make it thinner. Stack the pies on top of each other and drizzle with the dressing.
