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What do you need:

(for the crust)

  • 150 grams of chufa flour or other flour (see explanation above)
  • 2 large tablespoons of Greensweet stevia extra sweet
  • a pinch of vanilla bourbon (optional)
  • 2 large tablespoons of pure coconut oil, melted
  • 2 to 3 tablespoons of warm water
  • a fresh egg

For the banquet room:

  • 2 large tablespoons of Greensweet stevia extra sweet
  • 180 grams of wholegrain buckwheat flour or other gluten-free flour
  • half a teaspoon of vanilla bourbon
  • 400 ml oat milk or other milk substitute
  • 3 egg yolks

For the topping:

  • 4 or 5 large tablespoons of Greensweet stevia Icing
  • mashed carrot or carrot juice
  • coconut grater

This is how you make them:

Preheat the oven to 180 degrees. Cover a baking sheet with baking paper. In a bowl, stir together all the ingredients for the crust. Pour the dough ball onto the plate and roll out as thinly as possible with a rolling pin. The thinner, the crisper! Bake the slice in the middle of the oven for approximately 20-25 minutes, keep checking in the meantime.

Put half of the milk in a pan. Stir the rest of the ingredients for the cream with the whisk well. Put the milk on the heat and bring to the boil. As soon as the milk starts to boil, stir it into the paste. Pour everything back into the pan and put back on the heat while you keep stirring with the whisk. Once the cream has thickened to your desired thickness, remove the pan from the heat and continue to stir vigorously for about a minute. Cover the pan with a piece of plastic foil and let cool.

Cut square equal pieces from the slice. Fill a piping bag with cream, and always spray a piece full, and gently press another piece on it. Make a strong glaze by adding some small bits of carrot puree or juice to the powdered sugar. Glaze the tompoes with the glaze. Pipe a line across with the cream, and garnish with coconut grater.


Source / photo: Monique van der Vloed