INGREDIENTS
for the cookie:
- 250 g Bake-Free sponge-muffin flour mixture
- 125 g of erythritol
- a pinch black salt
- half a packet of baking powder
- 1 tablespoon of vanilla flavor
- 80 g room temperature, sugar-free coconut yogurt (don't let it be cold!)
- 250 g room temperature water
- 120 g of fresh blueberries
To decorate:
- sugar-free coconut yogurt
- fresh blueberries
PREPARATION:
For the cookies mix the ingredients (except the blueberries) then spoon them into a thin-walled mold (24x24 cm) lined with silicone baking paper. Roll the cranberries in the flour and sprinkle them on the dough. Bake in a preheated oven at 180 degrees for 30 minutes, using bottom-top baking. Leave to cool on a wire rack, then cut into 16 equal slices. Drizzle with coconut yogurt and garnish with fresh blueberries.
