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Dragii mei, am acceptat cu mare bucurie provocarea Schar din luna martie: „Gatim romaneste si fara gluten cu Schar„. Asadar luna aceasta voi reinventa bucataria romaneasca, intr-o varianta healthy si fara gluten :) Prima reteta cu care „sparg gheata” este cea de tort de biscuiti. Nu pot descrie in cuvinte cat de bun a iesit, sotul nici nu si-a dat seama ca e fara gluten :D

Ingrediente (8 portii): 

  • 150g biscuiti digestivi Schar*
  • 250g biscuiti Maria Schar
  • 50g cacao degresata
  • 100g xylitol
  • 100g ulei de cocos
  • 200ml lapte de migdale
  • 2 lg fulgi de cocos
  • 2 lgt esenta de rom
  • 75g alune de padure
  • topping: alune de padure, chipsuri de cocos, sirop de agave

Gustam biscuitii, ne minunam de cat buni sunt si ii maruntim usor cu mainile :) Ii punem intr-un bol mare alaturi de fulgii de cocos si alunele de padure. Separat facem crema: punem intr-o craticioara pe foc untul de cocos, laptele, xylitolul, esenta de rom, pudra de cacao si omogenizam bine totul la foc mic, pana se dizolva indulcitorul.

Turnam crema de ciocolata peste amestecul uscat de biscuiti, cocos si alune si incorporam bine totul cu o spatula. Ungem cu putin ulei de cocos o forma rotunda cu fund detasabil (18cm diametru) si o tapetam cu folie alimentara. Presam bine compozitia in aceasta forma, o nivelam frumos si o introducem la rece pana se intareste datorita uleiulul de cocos.

Cand tortul este ferm si poate fi taiat frumos, il scoatem din forma, il decoram cum dorim. Eu am folosit alune de padure, chipsuri de cocos si putin sirop de agave. Pofta mare! :)

*Daca folositi doar biscuiti digestivi Schar, deci o cantitate totala de 400g, tortul devine 100% vegan si fara lactoza :)

ENGLISH VERSION

This month I will be reinventing Romanian kitchen in a healthy gluten free version :) The first recipe to break the ice is the chocolate biscuit cake. I cannot describe how delicious this was, my husband could not even tell it’s gluten free :D

Ingredients (8 servings): 

  • 150 g Schar digestive biscuits
  • 250 g Schar Maria biscuits
  • 50 g low fat cocoa
  • 100 g xylitol
  • 100 g coconut oil
  • 200 ml almond milk
  • 2 tbsp desiccated coconut
  • 2 tsp rum essence
  • 75 g hazelnuts
  • topping: hazelnuts, coconut chips, agave syrup

Crumb the biscuits using your hands, put them in a bow along with the desiccated coconut and hazelnuts. Separately make the cream: heat the coconut milk, coconut butter, sweetener, cocoa and mix well until all is smooth.

Pour over the biscuits, coconut and hazelnuts and incorporate well with a spatula. Grease a cake pan with oil and line with baking paper. Press the mixture well onto the bottom of the pan and place in the fridge to chill until set. The coconut oil will help with that.

When the cake is firm enough, remove from the pan and decorate as you wish, I used hazelnuts, coconut chips and a little agave syrup. Enjoy!

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