Beautiful and tasty dessert with summer berries and cashew cream. Feel free to experiment with berries and flour and enjoy the result.
Ingredients:
For the test: 1 cup of half a meal ½ cup chickpea flour 2 tbsp. l Sahara 1 tsp salt 8 tbsp. l cold vegan butter 3 tbsp. l ice water For cream: 1 cup cashews, soaked for 3 hours, dried ½ cup filtered water 2 tbsp. l maple syrup For filling: 2 cups strawberries 1 cup blueberries 2 tbsp. l coconut sugar 1 tbsp. l lemon juice 1 tbsp. l brown rice flour 1 cup cashew cream
Recipe: 1. Preheat oven to 190 °. Sift flour, sugar and salt. Spread the butter with flour until smooth. The mixture should be grainy. Now add 1 tbsp. l water at a time and knead the dough. Form the dough into one big ball. On a floured surface, roll the dough into a 6 mm thick circle. Put the dough prepared baking sheet with parchment.
2. Mix all the ingredients for the cream with a blender or food processor.
3. In a large bowl, add strawberries, blueberries, coconut sugar, lemon juice and brown rice flour. Stir.
4. Place the cashew cream in the center of the rolled dough, leaving 5 cm at the edges. Add the berry filling over the cream and wrap the edges of the dough, squeeze them. Bake for 30 to 35 minutes. Serve warm.
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