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Gluten-free biscuit from coconut flour with strawberry topping


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.


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