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all recipes
Dessert
Gluten-free biscuit from coconut flour with strawberry topping
Details
20 min
print
Rapunzel's Kitchen
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
Details
20 min
print
Rapunzel's Kitchen
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.
Gluten-free biscuit from coconut flour with strawberry topping
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
Details
20 min
print
Rapunzel's Kitchen
Gluten-free biscuit from coconut flour with strawberry topping
Rapunzel Products
Coconut flour
Bourbon vanilla powder HAND IN HAND
Atlantic sea salt fine
HAND IN HAND
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