Celtic sea salt
6 hr 0 min
Preheat the oven to 175 degrees Celsius.
Melt the coconut oil and honey (microwave), add this to the almond flour. Add biscuit spices and salt and mix well.
Line the bottom of the springform tin (if necessary, first with baking paper) smooth with a wet spoon.
Put the bottom in the oven for 15 minutes and keep an eye on it not to get too dark. Let the pie crust cool down.
Filling: Soak the gelatin in water.
Mix the coconut yogurt with the honey.
Put a little water with the gelatin leaves in a pan. Heat the water until it almost boils and then remove from the heat.
Let it cool for 3 minutes and then mix it with the coconut yogurt mixture.
Mix well and spread over the (cake) base.
Let this set in the fridge (about three hours)
Topping: Put the gelatin in water.
Crush the desired fruit (we used raspberries) or take frozen fruit. Fresh fruit can be cooked with the adhering wash water, frozen fruit does not need water. Once it boils, add the honey.
Reduce heat to low and cook for 5 minutes, stirring occasionally.
Spoon a little liquid from the pan and add the gelatin. The leaves immediately become liquid.
Add this mixture to the fruit and stir well.
Allow to cool for 5 minutes.
Spoon the fruit mixture over the yogurt layer and let it set in the fridge for 3 hours.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Oven, Taartvorm (24 cm)
549 Recipes, 83 Meal Plans
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