What do you need:
For the bottoms:
- 200 grams of brown teff flour (almond flour is also possible)
- 5 grams of psyllium
- 2 tablespoons of greensweet extra sweet
- 10 drops of greensweet liquid stevia strawberry
- a small banana, nice practice
- 75 grams of oatmeal (dry)
- 200 ml of warm water
For the topping:
- Keep 200 grams of fresh strawberries + 4/5 strawberries very separate
- 50 grams of oatmeal (dry)
- one and a half tablespoon of greensweet extra sweet
- a few drops of greensweet liquid stevia strawberry
- 4 generous tablespoons of greensweet-stevia icing
- one and a half tablespoons of organic low-fat cocoa powder
- oats or other vegetable milk replacement
- coconut grater
Optional: cinnamon sugar, made from a tablespoon of ceylon cinnamon powder and 50 grams of greensweet Erythritol.
This is how you make them:
Preheat the oven to 185 degrees. Grease 4/5 pie shapes or other shapes with a little bit of avocado or coconut oil. Place this on a baking sheet. Stir all ingredients for the bottom in a bowl to a firm, homogeneous mass. Press some of the dough into a mold and make a round hole in the middle. Bake the bottoms in the middle of the oven for about 20-25 minutes. Let cool.
In the food processor, grind the strawberries, extra sweet, stevia drops and oatmeal until a lumpy mass. Fill the molds with the strawberry cream.
Make a icing of the powdered sugar, cocoa powder and bits of milk. Always dip a strawberry in the glaze and then roll it through the coconut grater. Put the strawberry in the mousse. Allow to dry.