| gluten-free | vegan | paleo | sugar-free
Delicious recipe from: Johanna from www.glutenfreierezeptwelt.de
Ingredients: one baking dish approx. 30 x 20 cm
- 200 g cherries (weighed with stones)
- 150 g raspberries
- 150 g strawberries
- 100 g blueberries
- 1 tbsp maple syrup
- 1 tbsp tapioca or cornstarch
- 120 g Ruut cassava flour
- 1 tsp baking powder
- A little lemon zest
- 160 g oat milk
- 10 ml maple syrup
- 50 g soft butter
- 60 g coconut yogurt
PREPARATION:
Tip :) Use kitchen scales to weigh the ingredients, such as the flour, for our recipe.
- Wash the berries, pit the cherries, cut them in half, cut the strawberries in half as well, and place them in the baking dish with the other berries. Add the maple syrup and starch and mix everything well with a spoon. Let it sit for a while.
- For the batter, place all the remaining ingredients in a bowl and mix with a hand mixer until smooth.
- Spoon the batter over the berries and smooth it out a little. It doesn't have to be a perfect, closed layer of batter.
- Bake the casserole at 190°C, top and bottom heat, for about 35 minutes.
- Allow to cool slightly. If desired, sprinkle with powdered sugar and serve with coconut yogurt, whipped cream, or sour cream.
Tip:
The exact amount of berries is not important. Feel free to use more (or less). You can also easily substitute other varieties. Currants, blackberries, etc. taste just as good!
