Dolci VEGAN - come rendere vegan le tue ricette dolci | Cotto al Dente
3.3 هزار بار بازدید -
3 سال پیش
-
Today I leave you some
Today I leave you some advice on how to make your VEGAN sweet recipes! I am not vegan (I am Peschetarian, that is, I eat fish, dairy products and eggs) but I often prepare vegan recipes. In fact, I believe that it is very easy to exclude products of animal origin from our dishes, so why not do it every now and then ?!
I also leave you the recipes of the two desserts that I will prepare in the vido:
VEGAN PUMPKIN CHEESECAKE:
Ingredients For the base:
- 150 g of walnuts
- 2 tablespoons of almond flour
- 170 g of pitted dates
- 3 tablespoons of coconut oil
Ingredients for the filling:
- 70 g of cashews soaked in water
- 350 g of soft tofu
- 4-5 tablespoons of maple syrup
- 1 banana
- 2 tablespoons of corn starch
- ½ tablespoon of cinnamon
- 1 tablespoon of vanilla extract
- a pinch of salt
- Nutmeg
- 300 g of pumpkin puree
- 3 tablespoons of coconut oil
- 2 tablespoons of lemon juice
Method:
Preheat the oven to 170 degrees.
Put all the ingredients for the base in a mixer and blend until you get a sandy mixture. With your hands, adhere this sticky sand to the bottom of a 16 cm diameter springform pan (lined with parchment paper) and bake in the oven for 10 minutes.
In the meantime, put all the ingredients for the filling in the food processor and blend for a couple of minutes, you need to get a smooth cream. Pour the mixture over the freshly cooked base and bake for about 60 minutes. Allow the cake to cool then put it in the refrigerator to eat the following day.
PEANUT BUTTER COOKIES:
Ingredients for 8 biscuits:
- 90 g oat flour
- 80 g peanut butter
- 2 tablespoons flax seeds
- 6 tablespoons of water
- 4 tablespoons agave syrup
- Salt to taste.
- 1 teaspoon bicarbonate
- Lemon juice
To complete
- 8 teaspoons of cocoa protein cream
Mix the flax seeds with the water in a small bowl and leave to rest for 10 minutes.
When you see that a gelatinous mixture begins to form, mix all the ingredients, initially with a spoon and then with your hands.
Take 30 grams of dough, compact it well in your hands and then form a ball. Squeeze the ball with your hands and form a small container in the center.
Place the 8 biscuits on a baking sheet lined with parchment paper and bake in the oven at 175 degrees for 15 minutes.
Once cooked, let them cool for 5 minutes then place a teaspoon of cocoa protein cream or any other spread of your choice in the center.
00:32 REPLACE THE HONEY
01:19 REPLACE THE EGGS
03:45 REPLACE THE MILK
04:30 REPLACE THE CREAM
05:22 REPLACE YOGURT
06:13 REPLACE SPREADABLE CHEESE
08:03 REPLACE THE BUTTER
10:19 PUMPKIN CHEESECAKE
11:05 PEANUT BUTTER COOKIES
CONTACTS
- INSTAGRAM Instagram: channel
- https://www.facebook.com/search/top?q...
- EMAIL [email protected]
- WEB https://www.cottoaldente.it/
I also leave you the recipes of the two desserts that I will prepare in the vido:
VEGAN PUMPKIN CHEESECAKE:
Ingredients For the base:
- 150 g of walnuts
- 2 tablespoons of almond flour
- 170 g of pitted dates
- 3 tablespoons of coconut oil
Ingredients for the filling:
- 70 g of cashews soaked in water
- 350 g of soft tofu
- 4-5 tablespoons of maple syrup
- 1 banana
- 2 tablespoons of corn starch
- ½ tablespoon of cinnamon
- 1 tablespoon of vanilla extract
- a pinch of salt
- Nutmeg
- 300 g of pumpkin puree
- 3 tablespoons of coconut oil
- 2 tablespoons of lemon juice
Method:
Preheat the oven to 170 degrees.
Put all the ingredients for the base in a mixer and blend until you get a sandy mixture. With your hands, adhere this sticky sand to the bottom of a 16 cm diameter springform pan (lined with parchment paper) and bake in the oven for 10 minutes.
In the meantime, put all the ingredients for the filling in the food processor and blend for a couple of minutes, you need to get a smooth cream. Pour the mixture over the freshly cooked base and bake for about 60 minutes. Allow the cake to cool then put it in the refrigerator to eat the following day.
PEANUT BUTTER COOKIES:
Ingredients for 8 biscuits:
- 90 g oat flour
- 80 g peanut butter
- 2 tablespoons flax seeds
- 6 tablespoons of water
- 4 tablespoons agave syrup
- Salt to taste.
- 1 teaspoon bicarbonate
- Lemon juice
To complete
- 8 teaspoons of cocoa protein cream
Mix the flax seeds with the water in a small bowl and leave to rest for 10 minutes.
When you see that a gelatinous mixture begins to form, mix all the ingredients, initially with a spoon and then with your hands.
Take 30 grams of dough, compact it well in your hands and then form a ball. Squeeze the ball with your hands and form a small container in the center.
Place the 8 biscuits on a baking sheet lined with parchment paper and bake in the oven at 175 degrees for 15 minutes.
Once cooked, let them cool for 5 minutes then place a teaspoon of cocoa protein cream or any other spread of your choice in the center.
00:32 REPLACE THE HONEY
01:19 REPLACE THE EGGS
03:45 REPLACE THE MILK
04:30 REPLACE THE CREAM
05:22 REPLACE YOGURT
06:13 REPLACE SPREADABLE CHEESE
08:03 REPLACE THE BUTTER
10:19 PUMPKIN CHEESECAKE
11:05 PEANUT BUTTER COOKIES
CONTACTS
- INSTAGRAM Instagram: channel
- https://www.facebook.com/search/top?q...
- EMAIL [email protected]
- WEB https://www.cottoaldente.it/
3 سال پیش
در تاریخ 1400/10/24 منتشر شده
است.
3,350
بـار بازدید شده