COOKIES GONE WILD

1 cup chickpeas flour (Cuisine Soleil)

2 tbsp cacao, unsweetened

1/4 cup ground almonds

3/4 tsp guar gum

1 pouch Dr. Oetker vanilla sugar

1 tsp baking powder, gluten-free

1/8 cup agave syrup (or 1/4 cup of sugar)

1 egg

1/2 cup cold butter, unsalted, cubed

 

1 cup water

1/4 cup sugar, organic

4 cups fruit mix , fresh or frozen (strawberries, raspberries, blueberries, etc.)

2 tbsp potato starch

2 pouches Knox gelatine, unflavoured

1. In a bowl, combine all dry ingredients. In another bowl, mix together agave syrup and egg. Add to flour mixture. Mix to moisten. Add butter and work into dough. You may have to add more chickpea flour if dough is too soft. However, dough will be sticky. Form into a ball, cover in saran wrap and refrigerate 30 minutes.

2. Preheat oven to 350°F.

3. Line a 10-inch springform pan with baking paper and grease the side. Press dough lightly onto the bottom of the springform pan. Prick dough evenly with a fork. Bake 15 minutes. If a large bubble of air forms on the surface of the dough during baking, open the oven and prick it with a fork. DO NOT take out of springform. Let cool.

 

1. In a saucepan, bring water, sugar and fruits to a boil. Reduce heat and simmer 4 to 5 minutes stirring occasionally and carefully not to break down the fruits into a mush.

2. In a small bowl, dissolve potato starch and gelatine. Add to fruit mixture and let simmer 1 minute more. Set aside and let cool at least 20 to 30 minutes, stirring occasionally to help speed up cooling process. Slowly pour fruit mixture onto biscuit in springform pan. Let cool completely in refrigerator.