Sastojci: za biskvit - 200g mlevenih badema, 80g putera od badema, 180g brašna od leblebija, 70ml kokosovog ulja (otopljenog), 120ml kokosovog mleka, 60ml meda ili agava sirupa, 3 kašike mlevenog susama, ½ kašičice sode bikarbone, prstohvat soli, za vocno punjenje - 450g smrznutog bobicastog voca (kupine, jagode, maline, borovnice, aronija, suve brusnice), 6 kašika cia semenki, 3 kašike meda ili agava sirupa, 120ml vode, 30g kakao putera, za preliv - 1 kašičica arome bobicastog voca koje koristite za punjenje ili vanila ekstrakta, 35g meda.
Priprema:
1. Za biskvit - pomesati bademe, brašno od leblebija, susam so i sodu bikarbonu.
2. Dodati u to - puter od badema, kokosovo ulje, med ili agava sirup i na kraju postepeno dodajte kokosovo mleko i zamesiti meko i glatko testo.
3. Testo podelite na dva dela i razvucite ga u obliku pravougaonika na debljinu od 1 cm izmesju dva papira za pečenje.
4. Za punjenje - skuvati bobicasto, cia semenke, med ili agava sirup i vodu na srednje niskoj (3) temperaturi dok sva tečnost ne ispari i dobijete smesu nalik na džem.
5. Pred kraj dodati kakao puter i promrsati da se otopi. Skloniti sa sporeta i ostaviti da se dobro ohladi.
6. Premazati vocni fil preko testa do sredine. Zatim prazni deo testa preklopiti preko fila.
7. Testo umotati u papir za pecenje i ostaviti da se hladi u frizideru 1 sat.
8. Iseci stangluce. Staviti u pleh oblozen papirom za pecenje i peci na 170 C 12 do 15 min dok ne porumene.
9. Izvaditi iz rerne i ostaviti da se ohlade.
10. Za preliv - otopiti med i aromu voca koje ste izabrali ili med i vanila ekstrakt.
11. Preliti stanglice ovim sirupom.
12. Cuvati na suvom mestu.
Ingredients: for the biscuit - 200g of ground almonds, 80g of almond butter, 180g of chickpea flour, 70ml of coconut oil (melted), 120ml of coconut milk, 60ml of honey or agave syrup, 3 tablespoons of ground sesame seeds, ½ teaspoon of baking soda, a pinch of salt, for fruit filling - 450g of frozen berry fruit (blackberries, strawberries, raspberries, blueberries, chokeberry, dried cranberries), 6 tablespoons of chia seeds, 3 tablespoons of honey or agave syrup, 120ml of water, 30g of cocoa butter, for topping - 1 teaspoon of berry fruit flavouring you are using for filling or vanilla extract, 35g of honey.
Preparation:
1. For the biscuit - mix almonds, chickpea flour, sesame seeds, salt and baking soda.
2. Add to it - almond butter, coconut oil, honey or agave syrup and finally gradually add coconut milk and knead a soft and smooth dough.
3. Divide the dough into two parts and roll it out in the shape of a rectangle to a thickness of 1 cm between two sheets of baking paper.
4. For the filling - boil the berries, chia seeds, honey or agave syrup and water on medium-low (3) temperature until all the liquid evaporates and you get a jam-like mixture.
5. Towards the end, add the cocoa butter and mix until it melts. Remove from the stove and let it cool down.
6. Spread the fruit filling over the dough to the middle. Then fold the empty part of the dough over the filling.
7. Wrap the dough in baking paper and leave to cool in the refrigerator for 1 hour.
8. Cut the bars. Place in a baking tray lined with baking paper and bake at 170 C for 12 to 15 minutes until golden brown.
9. Remove from the oven and leave to cool.
10. For the topping - melt honey and the flavour of the fruit you have chosen or honey and vanilla extract.
11. Cover the bars with this syrup.
12. Store in a dry place.
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