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Sunday, 19 May 2013

Improvisation with Berries

2 cups spelt flour
1 tsp cinnamon
1/4 coconut oil
1/2 tsp sea salt
2 tbs. palm sugar
3 tbs chia seeds
1/4 cup cold water

Mix flour, salt, cinnamon and palm sugar and coconut oil with a fork until the mixture becomes sandy
Add chia seeds and slowly add the water
Form a dough and strech it out with a rolling pin placing a sheet of wax paper under and top of the dough to form a large rectangle
Arrange dough on a greased cooking sheet or flat baking form
Stab the dough with a fork on different places
Bake on a pre heated oven at 180* for about 10 to 15 minutes

2 cups of soy milk
1 cup of coconut milk
4 tbs rice syrup
1 tbs grated orange peel
3 tbs kuzu dissolved in 1/4 cup water

Heat the milks and syrup
Add orange peel and vanilla
When is almost boiling add dissolved kuzu and stir until thick
Let it cool

Apricot jam
Palm sugar

When the crust is done cover it with the apricot jam and then with the cooled custard
Spread berries on top of custard
Sprinkle with 1 tbs palm sugar


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