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Gluten, milk and egg free cake

Yields1 Serving

 250 g cornflakes
 100 g nuts
 150 g pilled dates
 50 g flax seeds
 50 g sesame seeds
 2 tbsp honey
 2 tbsp cocoa powder
 150 g coconut or soy butter
White cream
 200 g rice
 2 tbsp honey
 200 g cocnut milk
Fruit topping
 300 g berries
 2 tbsp brown sugar
 4 tbsp Tapioca flour
Crust
1

- Melt the butter and mix it with all the other ingredients.
- Put all the ingredients in a blender and grind.
- In a round pan with a diameter of 28 cm, lined with greaseproof paper or coated with butter, pour the mass and spoon it and flatten it with a spoon.
- Set aside.

White cream
2

- Cook the rice. It has to be completely dry, to absorbs all the water.
- Add honey and coconut milk to the cooled rice, then beat everything with a stick mixer.
- Put the cream filling over the crust and set aside.

Fruit topping
3

- Cook the fruit with sugar and whipped tapioca starch.
- Pour it over the white cream and leave the cake in the fridge to cool down for 2 hours.