Description
An easy and flavourful lectin-free treat.
Ingredients
- 1/2 cup tigernut flour
- 3/4 cup almond flour
- 2 tablespoons coconut flour
- 1/4 teaspoon Himalayan pink salt / or sea salt
- freshly ground black pepper
- 1/2 teaspoon fresh thyme leaves, plus a little more for garnishing
- 1 tablespoon Lakanto syrup / Yacon syrup / Allulose syrup (your choice), plus more for drizzling on top
- 4 tablespoons French butter, cut into small cubes (or any butter with casein A2)
- 4 medium strawberries, sliced
- 1/4 cup roasted and salted pistachios, chopped
Instructions
- Preheat oven to 350F.
- Prepare a baking sheet with parchment paper.
- Put all the ingredients together in a food processor – except for the strawberries, pistachios, and the reserved thyme for garnish. Combine them until you get a lumpy moist texture dough. Divide into 6 portions, roll them in a round shape and place them on the baking sheet. Flatten them with the hand to form discs.
- Bake them for 13-15 minutes (check them out often as depending on the oven they can burn easily).
- Take them out and let cool, add them to a serving platter and top with pistachios, strawberries and thyme. Optional you can drizzle some Yacon or Lakanto syrup on top.