It’s Here Recipe:
*Ingredients: for the cookies;
*1 cup chickpea flour
*3 tbsp date sugar
*1/4 tsp sea salt one teaspoon vanilla
*2 tbsp flaxseed
*6 tbsp hot water
Ingredients: for the custard;
*1 cup dates
*1 can (400ml) coconut milk ( i use biona )
*1/2 tsp (ceylon) cinnamon
*1 tsp vanilla
Ingredients: for the Cream;
Cream of 2 cans of coconut
Step 1/ Fruits Prep:
Slice the top off the strawberries and soak them in spring water and baking soda for 5-6 minutes, rinse well, set aside a handful of whole strawberries for the topping, slice the rest of the strawberries in half, set aside,
Peel, then slice the peaches, set aside
Step 2/ Flax Egg:
Add 2 tbsp flaxseed to a small bowl, add 6 tbsp spring boiling water, stir, set aside for 2-3 minutes to thicken ( to an egg like consistentcy )
Step 3/ Let’s Make The Cookies:
Add flour, sugar & sea salt to bowl then combine, next add flax egg, vanilla & agave & mix until you form a dough
Step 4/ Split the dough into 12 pieces & make cookie shapes with the dough, bake for half hour on gas mark 5 ( 375 fahrenheight ) until golden brown
Step 5/ Let’s Make The Custard:
Add dates, coconut milk, ( ceylon ) cinnamon & vanilla to a blender, blend until smooth, set aside
Step 6/ Let’s Make The Cream: ( refrigerate the coconut milk overnight to insure the cream solidifies )
Scoop the top layer of the cream of the coconut milk out & add to a bowl, add agave or sugar & mix, then set aside
Step 7/ Now Create Your Peach & Strawberry Pudding:
Add a few cookie pieces to the first layer, next add peaches & strawberries, next drizzle some of the custard over the cookies & fruit, do this process two more times, lastly add the cream, top the cream with the whole strawberries that were set aside earlier & enjoy
