Black velvet slices with flower pollen
- Vegan - Lactose-free* - Gluten-free
Preparation time: 60 minutes - Difficulty level: medium
Ingredients for 4-6 portions:
- 100 g gluten-free rolled oats
- 100 g raw cane sugar
- 60 g cocoa
- 1.5 tsp baking powder
- 1 pinch of salt
- 170 g pre-cooked beet
- 3 tbsp coconut oil
- 2 tbsp almond butter
- 2 tbsp maple syrup
- 2 tsp ground vanilla
Frosting:
- 90 g butter or margarine* room temperature
- 90 g powdered sugar
- fleur de sel
- 90 g peanut cream without pieces
Decoration:
- Bee Pollen (Bio)
- 100 g gluten-free rolled oats
- 100 g raw cane sugar
- 60 g cocoa
- 1.5 tsp baking powder
- 1 pinch of salt
- 170 g pre-cooked beet
- 3 tbsp coconut oil
- 2 tbsp almond butter
- 2 tbsp maple syrup
- 2 tsp ground vanilla
Frosting:
- 90 g butter or margarine* room temperature
- 90 g powdered sugar
- fleur de sel
- 90 g peanut cream without pieces
Decoration:
- Bee Pollen (Bio)
Preparation of slices:
Place all the dry ingredients in a food processor and blend until a flour-like consistency is achieved.
Then puree the beet, add to the 'flour' with the remaining ingredients and puree everything again.
Now pour the mixture into a greased tin so that the slices are approx. 2-3 cm high.
The tin can be round or square.
Bake in a preheated oven at 180 degrees convection oven on the middle shelf for approx. 20 minutes, test with a skewer.
Allow to cool well and then cut into pieces/slices of any size and garnish with frosting and flower pollen.
Frosting:
Mix all the ingredients with a kitchen mixer until creamy, pour into a piping bag and chill for approx. 1 hour if necessary.
Garnish the Velvet slices with the frosting and sprinkle with flower pollen before serving.
