Cookies in pan with strawberry gluten-free.

 3 tbl.sp. coconut oil, 2 tbl.sp. olive oil, 3 measure spoons for sweetener, one tbl.sp. seeds of flax with 3 tbl.sp. of water, 1/2 cup for almond flour, 1/2 cup for flour of walnuts, 1/4 tea.sp. soda, 1/2 cup of chocolate gluten-free, 1/2 cup for strawberry.

Grease a small iron pan with oil, on 15 cm in diameter, grind one tbl.sp. flax seed, add flour of flax seeds in 2 tbl.sp. of water, mix, put in oven for minute, till gel mass. Shake coconut and olive oil with sweetener till same mass, add gel of flax flour. A mix of almond milk and of walnuts. Add this mass in shaken oil, add strawberry and chocolate pieces. Am cooked on a pan with cookies. For itself without chocolate, on which am having allergy. And second am cooked for my hubby, and without chocolate and just strawberry cookies is very taste, juicy. Apply pastry in pan, and bake 25 min in warmed till 185 C in oven.

Tender desert without baking with coconut and blueberry.

A packet for coconut chips 80 gr, 1/4 cup for almond flour, 4 big figs without stones, salt pinch.

For cream are 2 cups raw nuts cashew, wetting before in water cold, 4 hours for, if in hot water, thus for hour.

1/2 cup canned coconut oil, 1/4 cup coconut oil liquid, 1/2 cup for aspen syrup, juice of half lemon, 1/2 cup for blueberry, 1/2 cup for blueberry for decoration.

Form cover with pergament sheet, or film, grease with oil. Mix in blender coconut chips, almond flour, figs, pinch for salt, mass apply in form, smooth same.And in blender mix all ingredients for cream till smooth cream texture, and apply cream on base,for remove bladders a air. And put form with deserts in  freezer for 2 hours, scald with hot water a knife, dry, and cut dessert on the portion pieces .And keep at room for 15 min before serve.  Close in container keep in  freezer. 

Mini biscuits with a sweet filling.

Taste, slightly layer pastry gluten-free, eggs without, milk. Just flour gluten-free, coconut oil, sweetener, cold water, cook 5 min.

And fillings having a lot, you can cook as exotic, or what you're having in refrigerator, am cooking of fresh raspberry, sweet,taste, juicy, but you can use any berry.

For 6 mini biscuits.

Glass for universal gluten-free flour, 100 gr coconut oil hard, 70 ml. cold water from refrigerator, sweetener by taste, 500 gr for raspberry, 4 tbl.sp. starch.

Warm oven till 200C, for pastry mix flour and sweetener, add coconut oil before keep him in freezer, hard oil is have to be, not frozen, rub his with knife with flour till crumb, and pieces for oils small keeping, just pastry layer creating. Add cold water and form pastry in ball. Not mix his. And put in film, and in refrigerator.

For filling.

Apply berries in pot, add sweetener, and when berry add juice, add 4 tbl.sp. for starch, and on the small fire with scoop mixing, infuse ten min,till berry mass stay a thick. And take pastry, separate on 6 same pieces, with hands, or rolling pin on a surface sprinkle form circles. And cooled filling apply on circles, and move from edge on 3 cm, and not stingy on filling will be a taste, bend edges to biscuit centre, pinch in a beautiful forming border. And bake for 20-30 min.