Lime, lemon and mint petit four with red berries syrup

The acid flavor is very refreshing and it helps avoid cravings for sweets. It is ideal for the spring time.

Ingredients: 

For the base: 150 gr  wholemeal flour, 100 gr almond flour, 40 gr sunflower oil, 70 gr rice syrup, lemon zest, water.
For the lime, lemon and mint sweet: liter rice milk, the juice of two lemons and one lime, the zest of one lime and half lemon, some mint leaves, rice or agave syrup to taste, 2 1/2 table spoons of arrowroot, 1,5 gr of agar agar for each 100 ml of liquid.
For the red berries syrup: 200 gr of red berries, 200 gr of water or apple juice, 1 tablespoon of arrowroot, rice syrup to taste.

Directions: 

Put all the ingredients for the base in a bowl, mix and spread on a baking pan (15 x cm). Bake at 170º for 10/15 minutes.

Heat the rice milk, add the citrus  zests, the arrowroot (previously dissolved in a  bit of rice milk), the lemon  and lime juice, the agar agar and  boil for 5/7 minutes.  When you remove it from the hob, add the mint leaves and let them infuse for some minutes. Sieve and pour on top of the baked base, put in the fridge until it thickens.

Put the red berries in a pan with the water or apple juice, add the arrowroot and the rice syrup. Boil for about 5 minutes.

Cut the pie in small symmetrical pieces like the ones in the photograph and decorate with the red berries syrup.

Enjoy!