Ingredients
- 800 g of strawberries – for filling
- 75 g of sugar
- 2 tablespoons of water
- 1 tablespoon of starch
- 400 g of organic cottage cheese – for filling
- 200 g semi-coarse flour – for crumbs
- 125 g of buckwheat flakes – for crumbs
- 120 g of sugar – for crumbs
- 1 teaspoon baking powder without phosphates – for crumbs
- a pinch of salt – for crumbs
- 150 g of cold coconut fat – for crumbs
How to do it?
- Clean the strawberries, cut them and simmer them together with the sugar for 3-5 minutes until they release their juice. Mix the starch in water and add to the strawberries, stir, wait until it dissolves, set aside and let it cool.
- Mix the cottage cheese with the vegetable drink until you get a thinner cottage cheese filling. Adjust the amount of the drink according to the stiffness of the curd so that it spreads well.
- Mix all the dry ingredients for a crumb in a bowl, then stir in the coconut fat.
- Put two-thirds of the crumbs into a greased cake tin and press down slightly. Add the cottage cheese, strawberries and cover with the remaining crumbs. Bake for 45 minutes in an oven preheated to 180°C.
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