For cookies:
120 g oat flour
4 pcs. Organic Beetroot Powder
10 g Organic Cacao Powder
30 g Coconut flower sugar
1 tsp. Baking powder
1/3 tsp. Salt
1/2 tsp. Vanilla powder (or flavoring)
45 g cashew butter
150 ml plant-based milk
2 linseed eggs (15g linseed flour + 6 tbsp. water, leave for 10 minutes)
For cream:
The solid part of 1 can of coconut milk (with a high coconut content, 60%+) - chilled in the fridge for 12 hours, the cream and liquid will separate, so the cream can be carefully scooped out from the top of the can
2-3. tbsp. Agave syrup
1/4 tsp. Vanilla powder (optional)
Instructions:
1. Preheat the oven to 160C. Line a smaller, approx. 10x10 baking dish with baking paper.
2. For the cookies, mix the dry (first 7) and wet ingredients (remaining ingredients) in separate bowls.
3. Pour the wet ingredients onto the dry ingredients, then mix until you get a homogeneous dough.
4. Pour the dough into the lined baking dish. Bake for 30-35 minutes (bottom-top method), then leave
to cool completely, finally break into smaller pieces.
5. For the cream, put the coconut cream in a bowl, then mix it will foam. Add the sweetener and vanilla and mix until it has a consistency like a whipped cream.
6. In a glass, layer pieces of cake and the cream on top of each other. Consume immediately.
7. Store the leftovers in the fridge for 3-4 days.
