How to Cook?
- 1.- Mix the semolina, flour and sugar in a large bowl. Chop the butter into pieces and add to the flour mixture. Knead with your fingers into a crumbly dough. Add the orange blossom water, rose water and a tablespoon of water and knead into a smooth dough. Let the dough rest while you make the filling. - Place the La Vida Vegan Protein coconut spread, pistachios, dates, cinnamon powder and cardamom powder in a food processor and mix into a coarse spread. - Preheat the oven to 180ºC. Spread a baking pan with vegetable oil and divide the dough mixture into two equal amounts. Divide one half evenly over the bottom of the baking tin. Spoon the La Vida Vegan Protein coconut spread mixture on top and spread over the bottom. Cover the chocolate layer with the second half of the dough mixture and garnish with blanched almonds. - Bake the cake in about 30 minutes until golden brown. Remove from oven and allow the flan to cool slightly before cutting into square cookies.
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- 350g semolina 40g flour 90g brown sugar 180g margarine butter 2 tbsp. orange blossom water 1 tbsp. rose water 3 tbsp. La Vida Vegan Protein coconut spread 200g pistachios 50g dates 1 tsp. cinnamon powder 1 tsp. cardamom powder blanched almonds