The recipe is vegan and refined sugar free.
Short pastry cups
5g baking powder
90g coconut blossom sugar
40 ml water
40 ml sunflower seeds oil
10 ml olive oil
1/4 tsp vanilla bean paste
Dissolve the sugar in water.
In another bowl, combine flour with baking powder.
Add oils, vanilla and sugar mixture and work the dough by hand.
Wrap the dough into food film and place in the fridge for 30min.
You can use it to make cookies, tarts, crumbles etc.
Bake your preparation in the preheated oven at 165 Celsius Degrees (time depends on the chosen preparation 10-15 min for cookies/ 30 min for tarts). The amount of pastry you'll get with these ingredients correspond to 2x 16cm tart tins or about 16 cups. ~
Dark Berry compote
1 1/2 cup dark berries (fresh or frozen)
3 tbsp agave
1 cup water
1/2 tsp vanilla bean paste
1/2 tbsp corn starch
1 tsp agar
Place all the berries, agave and water in a saucepan and simmer until the berries are soft. Blend the mixture and pas it through a sieve. Pour it back into the saucepan, add the starch and agar and bring to a brief boil, stirring continuously.
Let it cool down a little before filling the cups.