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3 MUGS SEASONAL BERRIES
2 MUGS PEARS, CHOPPED
1 MUG OF BERRY JUICE
5 TBLS. CANE SUGAR
A GENEROUS KNOB OF GINGER, FINELY CHOPPED
JUICE OF ONE LEMON PLUS THE ZEST
JUICE OF ONE ORANGE PLUS HALF THE ZEST
1 ½ MUG TABIOCA FLOUR
1 ½ ALMOND FLOUR
½ MUG DESSICATED COCONUT
1TSP OF GROUND CINNAMON
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MIX ALL INGREDIENTS WELL TO GIVE THE CONSISTANCY OF A FRUITY PORRIGE, IF TOO DRY ADD A SQUEEZE MORE ORANGE JUICE.
POUR INTO SMALL MOLDS OR A FLAN DISH OF YOUR CHOICE, PLACE INTO A BAIN MARIE, SUCH AS A BAKING TRAY FILLED WITH WATER AND BAKE IN A HOT OVEN [200] ON A LOW SHELF FOR ABOUT 25 MINUTES OR UNTIL SET. REMOVE FROM THE HEAT AND CHILL.
SERVE OUT OF THE MOLD WITH A STRAWBERRY COULIS AND A GENEROUS SPINKLE OF GROUND CINNAMON.
THIS IS A LOVELY GLUTEN AND DAIRY FREE TREAT WHICH STAYS QUITE FIRM AND THEREFORE IDEAL TO TAKE ON A SUMMER PICNIC.
FROZEN BERRIES MAY REPLACE THE FRESH ONES, THEY WILL CONTAIN A LITTLE MORE LIQUID SO ADJUST THE BERRY JUICE CONTENT ACCORDINGLY

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