1,5 dl water
1 teaspoon Virtasalmen Viljatuote’s gluten-free psyllium powder
200 g coconut oil or (dairy-free) margarine
3 dl sugar
½ teaspoon salt
5 dl Virtasalmen Viljatuote’s gluten-free wholegrain teff flour
1 teaspoon baking powder
50 g (dairy-free) margarine
4 tablespoons hot coffee
3 dl ice sugar
1 ml salt
2 tablespoons cocoa powder
Mix water and psyllium powder together. Let it rest.
Whisk margarine, sugar and salt for few minutes.
Add eggs one by one and continue whisking.
Add the dry ingredients and psyllium jelly.
Bake in the oven at 175°C for approx. 30 minutes.
Let it cool.
Mix carefully all the ingredients until smooth.
Spread over the cooled mokkapala.
You can decorate with gluten-free sugar sprinkles.