Raspberry Crisp
A thin, crunchy sheet made from tapioca flour and raspberry coulis, baked between silicone sheets.
ā±ļø Prep: 15 minš³ Cook: 5 min
Nutritionper per 300 g portionāŗ
426
Calories
1g
Protein
104g
Carbs
1g
Fat
Ingredients
| 100 g | tapioca flour |
| 300 g | raspberry coulis |
Instructions
- Sieve the tapioca flour to remove any lumps.
- Combine in a bowl with the raspberry coulis and stir into a smooth mixture with a yoghurt-like consistency, adjusting with extra flour or coulis if needed.
- Spread as thinly as possible onto a silicone baking sheet and cover with a second silicone sheet.
- Bake for approximately 5 minutes at 170Ā°C, watching closely so it crisps without browning.
Serving suggestions: Pairs well with desserts containing raspberries or other red fruits, white chocolate, green tea and raw almonds, or cherry, vanilla and hibiscus.
(Makes about 400 g.)