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Daca tineti post, fie periodic, fie ati adoptat stilul de viata vegan sau aveti intoleranta la lactoza, trebuie neaparat sa va povestesc despre Silken tofu :) Este o alternativa minunata pentru branza, cu foarte putine grasimi, 0 colesterol si o textura fina superba :) Il puteti adauga in salate, supe, paste sau deserturi, eu am pregatit un super tiramisu de post, la pahar :)

Blat:

Crema:

Blat: Amestecam uleiul de cocos, siropul malt de orez, cafeaua instant si laptele de cocos. Adaugam apoi faina si praful de copt. Turnam aluatul intr-o forma mica patrata (15*15 cm). Coacem blatul 30 de min la 180C, pana trece testul scobitorii.

Sirop: Amestecam bine cafeaua racita cu siropul de orez si vanilia.

Crema: Mixam in blender branza silken tofu scursa bine si restul ingredientelor pana obtinem o crema fina, destul de fluida. O turnam intr-un bol pe care il tinem in congelator pana crema se intareste putin.

Asamblare: In 4 cupe punem un strat de blat faramitat, sirop de cafea si apoi crema. Repetam inca o data: blat, sirop si crema, iar deasupra decoram cu inca putin blat faramitat si pudra de cacao. Se pastreaza in frigider pana la servire, dar nu prea mult :) Pofta mare!

*Silken tofu de la Clearspring contine doar soia, apa de izvor si Nigari, un coagulant natural, este din punctul meu de vedere cel mai bun produs de acest gen de pe piata romaneasca. Il gasiti la magazinul Paradisul Verde, alaturi de o gramada de alte bunatati super sanatoase si organice :)

ENGLISH VERSION

If you’re fasting, adopted the vegan diet lifestyle or you’re simply lactose intolerant, you’ve got to find out more about Silken tofu! :) It’s a great dairy alternative that’s very low fat, has 0 cholesterol and a super fine texture :) You can use it in salads, soups, pastas or dessert, I made an amazing vegan Tiramisu with it :)

Cake:

  • 150 g flour
  • 100 ml coconut milk
  • 3 tbsp coconut oil
  • 3 tbsp rice malt syrup
  • 1 tsp baking powder
  • 2 tsp instant coffee

Syrup:

  • 50 ml strong espresso
  • 1 tbsp rice malt syrup
  • 1/2 tsp vanilla extract

Cream:

  • 600 g Clearspring silken tofu
  • 3 tbsp coconut oil
  • 3 tbsp rice malt syrup
  • 3 tsp instant coffee
  • 1 tsp vanilla extract

Cake: Whisk the coconut oil, rice syrup, instant coffee and coconut milk. Add the flour and baking powder and mix until smooth. Pour the dough in a small square pan (15 * 15 cm) and bake for about 30 in at 180 C, until a skewer inserted in the center comes out clean.

Syrup: Stir the rice syrup and vanilla into the chilled espresso until dissolved.

Cream: Blend the drained silken tofu and rest of the ingredients until smooth and „silky” :) Pour the cream in a bowl and place it in the freezer until set and more firm.

Assembly: In 4 nice ice cream bowls place crumbled cake, syrup and cream. Repeat one more time: cake, syrup, cream and top up with more cake crumbles and dusted cocoa powder. Keep them in the fridge until serving, but not too long :) Dig in!

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