Gluten-free biscuit from coconut flour with strawberry topping

Method

Pitch eggs, powdered sugar, Bourbon vanilla and salt for at least 5 minutes with a hand mixer. Do not separate the eggs before. Mix rice and coconut flour. Lift the mineral water slowly and carefully under the egg mass. The coconut flour draws a lot of liquid, work carefully so that no lumps are formed.

Bake at 180 ° C top / bottom heat for about 15 minutes. Let the soil cool down. For topping, whip 200 ml of cream until stiff, spread on the ground and cover with strawberries.

Ingredients

• 4 eggs
• 70 g powdered sugar
• 1 pinch of Rapunzel Bourbon vanilla powder
• 1 pinch Rapunzel Atlantic sea salt, fine
• 45 g Rapunzel coconut flour
• 45 g rice flour
• 100 ml mineral water
• 1/2 tbsp bicarbonate of soda or baking powder

To sweeten and garnish:
Fresh strawberries or alternatively berries and fruits