Banquet

This is what you need:

80gr oat flour

30gr almond flour

2 tbsp arrowroot

1/2 tsp baking powder, organic

Pinch of salt

30gr stevia sugar

30gr raw cocoa powder

1 tsp vanilla bourbon, organic

150ml unsweetened almond milk

2 tbsp oil or margarine

1/4 cup maple syrup

1 egg, organic or for vegan 2 tbsp egg replacement

100gr dark chocolate bar (75% cocoa) (melted or chopped)

This is how you make it:

Put the almond flour and oat flour in the blender along with the sugar and mix well.

Add the cocoa powder, arrowroot, salt, baking powder, baking soda and mix briefly.

Place these dry ingredients in a large bowl.

Melt the chocolate in a saucepan over low heat.

Put the wet ingredients in a separate bowl and mix well and add to the dry ingredients, finally add the melted chocolate and stir well, you can optionally mix some chocolate pieces into the dough.

Pour this batter into a brownie bowl of 9x9 or 8x8, I used a small cake tin that I greased with oil.

Place in the oven at 180 degrees for 25-30 minutes.

You can check doneness if some chocolate sticks to a skewer, but not a whole lot.

Let cool at room temperature and then place in the fridge for at least 2 hours, then carefully cut the edges, take a plate and tilt the plate to pour the brownie out of the baking pan.

Decorate the pie like you want!

This is what you need:

For the cake/biscuit:

5 eggs, organic 100gr stevia sugar

1 tsp vanilla powder without sugar, organic

1 tsp vanilla bourbon, organic

100 gr corn starch

50 gr almond flour

Strawberry coulis:

250gr (frozen) strawberries

1 tbsp arrowroot flour

100gr stevia sugar

Custard:

250 ml unsweetened almond milk

1 tsp vanilla bourbon, organic

2 egg yolks, organic

20 grams cornflour

25 grams of stevia sugar

Coconut whipped cream with vanilla:

A large can of full-fat coconut cream, organic

1 tsp vanilla bourbon

Half tsp vanilla powder without sugar, organic

10-15 drops of stevia (to taste)

Fresh raspberries and red berries as a finish

This is how you make it:

This is what you need:

Pie crustl:

100gr almond flour

50gr arrowroot

Pinch of salt

1 tsp vanilla bourbon

50gr melted coconut oil

1/2 tsp cinnamon

3 tbsp stevia sugar or 2 tbsp raw honey

Cake:

2 tbsp egg substitute and 1 tsp baking powder

2 eggs, organic (whisk egg whites lightly, not completely stiff)

50gr apricot jam

75gr almond flour

50 gr arrowroot

50gr coconut oil

60gr icing sugar

1 tsp almond aroma, organic

This is how you make it:

Preheat the oven to 180 degrees.

Make a dough from the ingredients for the bottom.

Place in a small round cake tin lightly greased with oil.

Divide the dough over the cake tin and edge with your fingers, this is a bit of work.

Poke a few holes in the dough with a fork and put some baking pearls on it.

Spread the bottom generously with apricot jam.

Make a batter of the ingredients for the cake and pour it into the mould.

Put in the oven for 30-40 minutes.

Check the doneness with a skewer, make sure no more dough sticks to the skewer, just some jam.

Allow to cool completely and then carefully remove from the mold when it has cooled completely.

Finish with icing or almond flakes.

This is what you need:

For a 25 cm pie:

225gr glutn free flour

60gr margarine

70gr stevia sugar

1 egg, organic

Pinch of salt

Pastry cream:

250 ml unsweetened almond milk

1 tsp vanilla bourbon, organic

2 egg yolks, organic

20 grams cornflour

25 grams of stevia  sugar

125gr fresh strawberries

Optional: whipped soy cream or coconut cream

This is how you make it:

Start by making the pie crust.

Preheat the oven to 180 degrees.

Grease the cake tin with some olive oil.

Make a dough with the ingredients of the pie crust by mixing everything well with a food processor and using a dough hook. Sprinkle the work surface with some flour and roll out the dough to 1.5mm thickness.

Carefully place it in the pie crust and gently press the center and then the edges.

Remove the excess dough and use it to close holes if necessary.

Put in the oven for 20 min.

Then take it out and let it cool for an hour, then carefully remove the cake tin from the tin.

Now make the pastry cream.

Mix the cornflour in a bowl with a tablespoon of water.

Place the egg yolks, vanilla bourbon, sugar and almond milk in a saucepan over medium heat and stir well, then bring to the boil, stirring, and add the cornstarch, stirring vigorously until the pudding thickens.

Remove from the heat and stir the pudding for a few minutes to finish it off.

To cool, pour some of this onto the cake tin, covering the bottom nicely.

Set aside and now make the cherry topping.

Slice the strawberries and lay it on the cake in a circle, from the outside to the inside.

If desired, whip up vegan whipped cream to finish the cake.

This is what you need:

For a 25 cm pie:

225gr glutn free flour

60gr margarine

70gr stevia sugar

1 egg, organic

Pinch of salt

Pastry cream:

250 ml unsweetened almond milk

1 tsp vanilla bourbon, organic

2 egg yolks, organic

20 grams cornflour

25 grams of stevia  sugar

570gr cherries

1-2 tbsp arrowroot

150gr stevia pastry sugar

Optional: whipped soy cream or coconut cream

This is how you make it:

Start by making the pie crust.

Preheat the oven to 180 degrees.

Grease the cake tin with some olive oil.

Make a dough with the ingredients of the pie crust by mixing everything well with a food processor and using a dough hook. Sprinkle the work surface with some flour and roll out the dough to 1.5mm thickness.

Carefully place it in the pie crust and gently press the center and then the edges.

Remove the excess dough and use it to close holes if necessary.

Put in the oven for 20 min.

Then take it out and let it cool for an hour, then carefully remove the cake tin from the tin.

Now make the pastry cream.

Mix the cornflour in a bowl with a tablespoon of water.

Place the egg yolks, vanilla bourbon, sugar and almond milk in a saucepan over medium heat and stir well, then bring to the boil, stirring, and add the cornstarch, stirring vigorously until the pudding thickens.

Remove from the heat and stir the pudding for a few minutes to finish it off.

To cool, pour some of this onto the cake tin, covering the bottom nicely.

Set aside and now make the cherry topping.

Place a saucepan over medium heat with the cherries and gently bring to the boil, add the sugar and arrowroot flour and stir vigorously until the cherries are nicely thickened.

Pour this carefully over the cake (not all) so that it is nicely filled.

Let cool and then place in a cake dome in the fridge.

If desired, whip up vegan whipped cream to finish the cake.

This is what you need:

For the pie crust (25cm):

225gr gluten free flour mix 

40gr margarine 1

00gr sugar

1 egg

Pinch of salt

For the pastry cream:

35gr cornstarch

350ml almond milk, unsweetened

65gr sugar

1/2 tsp vanilla powder (organic, unsweetened)

3 egg yolks, organic

1 portion freshly made lemon curd (see recipe on the page "sauces and dips")

1 bag "Taartina" from Dr Oetker

Arrowroot powder, as a finish

This is how you make it:

Pie crust:

Preheat the oven to 180 degrees.

Make the dough with the ingredients and add a little water if the dough is too crumbly.

When you have a nice smooth dough, roll it out on a baking paper with a rolling pin.

When the rolled dough is the size of the tin, place the tin upside down in the center of the dough and turn the dough over the tin using the baking paper, remove the baking paper and gently press the bottom and edges until the dough is nicely shaped.

Place baking pearls on the bottom or prick a few holes with a fork.

Place in the oven for 20 minutes and then take out, let cool slightly before removing from the mold.

Remove the cooled pie crust from the tin and place it on a pie crust stiffener (piece of thick round cardboard).

Custard:

Add 1/3 milk to the starch in a jar and stir well together with the egg yolks and vanilla powder.

Place the rest of the milk in a saucepan over the heat and bring to a gentle boil.

Then add the starch mixture and stir well with a whisk until you get a thick pudding.

Remove from heat and stir to cool slightly.

Spread the pudding on the pie crust, evenly but leave enough space for the lemon curd.

Then make the lemon curd and pour it over the pudding on the cake, evenly and smooth until it is nicely filled.

Let it cool for a while and then prepare the Taartina according to the instructions on the package.

Place the cake in the dome and in the fridge.

Then finish with some arrowroot powder for decoration.

This is what you need:

130 gr almond flour

30gr sugar free icing

60gr margarine

1/8 tsp salt

This is how you make it:

Preheat the oven to 180 degrees.

Place all ingredients in a bowl and mix well to form a dough.

Divide the dough over a greased pie crust and smooth everything evenly.

Place in the oven for 12-15 minutes and then allow to cool in the tin on a wire rack.

Once cooled, carefully remove the bottom from the mold (preferably use a silicone mold) and place on a plate, and finish the pie crust as desired.