Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dry ingredients
Liquid ingredients
Strawberries & baking
Toppings
How it's done
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Dry ingredients
In a bowl, mix the coconut flour, buckwheat flour, dessicated coconut, linseed, baking powder, vanilla and salt.
Liquid ingredients
Combine the yoghurt with the lemon zest, lemon juice, agave syrup and water. Add to the dry ingredients, mix well (the cake mixture should have a firm consistency).
Strawberries & baking
Mix the strawberries with the buckwheat flour, stir into the cake mixture. Transfer the mixture to the prepared tin, smooth down.
Bake for approx. 45 mins. in the centre of an oven preheated to 180°C. Leave the cake to cool, remove from the tin.
Toppings
Decorate the cooled cake with yoghurt, strawberries and coconut strips.
How-tos
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