Ingredients
- For the dough:
- 1/2 cup sorghum flour
- 1/2 cup arrowroot flour
- 1/2 cup oat flour
- 1/2 cup rice flour
- 1 1/4 teaspoon gelatin
- 3/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup unsalted butter
- 1 cup maple sugar or sucanat
- 1 large egg
- 2 teaspoons vanilla extract
- For the Topping:
- 8 ounces cream cheese
- 1/4 cup maple syrup, divided
- 1 cup heavy cream, whipped to soft peaks
- 16 ounces strawberries, sliced
- 5 bananas, sliced
- 5 oranges, peeled, and cut into small slices
- 1/4 cup apricot jam
Preparation
Step 1
Preheat oven to 350ºF and adjust rack to middle position. Butter a 12-inch round baking pan (I used a pizza pan). Whisk together sorghum, arrowroot, oat flour, rice flour, gelatin, baking powder, and salt in a large bowl. Beat butter and sugar together in the bowl of a standing mixer for 3 minutes until light and fluffy. Scrape down sides of bowl. Add egg and beat for 30 seconds. Add vanilla and beat for another 30 seconds.
Pour dough onto buttered pan and spread dough evenly. Bake for 20-25 minutes, until golden brown. Cool completely.
Beat cream cheese and maple syrup with a mixer until smooth. Fold in whipped cream. Spread cream mixture over cooled cookie crust. Arrange fruit on top.
Heat apricot jam with 1 tablespoon of water over medium heat until warm. Using a pastry brush, brush the fruit with the jam. Chill in the refrigerator for at least 1 hour before serving. Best served the day it is prepared.