INGREDIENTS:
Dough:- 300 g Bake-Free Sweet and savoury biscuits flour mixture
- 10 g 1:10 sweetener
- 70 g of almond flour
- a pinch of black salt
- Grated rind of 1 untreated lemon
- 1 packet of baking powder
- 50 g of coconut oil in a liquid state
- 300 g warm water (or herbal drink)
- 2 tablespoons of vanilla flavouring
- gingerbread spice mix
- caramel flavour (optional)
- 200 g coconut cream
- 300 g of water
- 35 g 1:10 sweetener
- 150 g of brown rice
- 1 tablespoon of vanilla flavouring
- 250 g vegetable margarine
- 1 serving apricot jam
- 75 g of sugar-free, vegan chocolate
- 5 g of coconut oil
PREPARATION:
Mix the ingredients for the dough (the liquid should be warm, the coconut oil should be liquid!) and let it rest for a few minutes, then divide it into 3 equal parts. Roll them out on silicone baking paper to the size of our baking sheet (for me it's 23x23 cm, we'll assemble it in this), then transfer them from the paper to the baking sheet and bake them one after the other in a preheated 180-degree oven, bottom-up baking, for 10-10-10 minutes per piece. Let them cool on a wire rack. Prepare the jam according to the description.
For the cream, grind the brown rice, mix it with water and cook it on a medium-low setting, stirring. Stir in the coconut cream, aroma, and eritvia MAX and cook until thick, stirring continuously. Let it cool completely (stir frequently). This will be the cream. Process the cubed, room-temperature margarine with a mechanical whisk, then add the cream in batches, stirring constantly, and mix well (continue with a mechanical whisk).
For the glaze, melt the chocolate with the coconut oil over steam and mix thoroughly.
Line the baking sheet with silicone baking paper and layer the ingredients. Sheet, cream, sheet, jam, cream, sheet and finally the glaze. Wait until it solidifies, then cut it into 24 equal parts.
