apple and liquorice for a gluten free fondant

 
a little fondant very simple but delicious with the liquorice. Recipe is adapted from my Saint Jean-Baptiste aux poires, gluten free
 
 
 
itself adapted from my childhood great aunt's recipe with apples.
 
I used agave syrup to sweeten the fondant and reduces the cooking temperature to 160°. 
 
 
 

 

Fondant pomme réglisse,  
Apple and liquorice fondant,
dairy free and gluten

100g complete rice flour
3 tablespoons agave syrup
1 large egg
3 tablespoons walnut oil
4 tablespoons vegetal milk (almond for example)
1/2 pack of baking powder
3 large apples
1 large tablespoon of powdered liquorice

In a bowl, make a fountain with the flour, baking powder and liquorice.
Put the beaten egg to the bottom.
Then Mix gently with oil, milk (the dough should be soft)
Peel apples and slice them thinly. Add them to the dough
Pour into flexible molds or in little carton containers.
Bake approximately 20 minutes in hot oven 160 ° (th. 5-6)