Cassava flour flapjacks with cream cheese and berry compôte – Food & Home Magazine
Crispy flapjacks made with soft and fluffy cassava flour, topped with cream cheese and a berry compôte. Perfect gluten-free treat!
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Ingredients
- <h3>FLAPJACKS</h3>
- 160g cassava flour (find at faithful-to-nature.co.za)
- 2,5ml (½ tsp) fine salt
- 10ml (2 tsp) baking powder
- 2,5ml (½ tsp) ground cinnamon
- 1 ripe banana
- 2 eggs
- 10ml (2 tsp) vanilla essence
- 30ml (2 tbsp) coconut oil, melted + extra, to fry
- 1 x 400ml tin coconut milk
- 60ml (4 tbsp) water + extra, if needed
- 85g sugar-free dark chocolate, chopped into small cubes
- 60g pecan nuts, roughly chopped
- <h3>BERRY COMPÔTE</h3>
- 350g frozen berries
- low-fat cream cheese, to spread
- mint leaves, to garnish (optional)
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