Learn how to make tasty desserts with unconventional food plants
PANC are unconventional food plants, i.e. vegetables or portions of plants that are not usually used in everyday life, but are rich in vitamins and nutrients. Used in sweet and savory dishes, they represent a practical alternative to avoid waste and create tasty dishes to diversify the palate.
With this in mind, we have selected 4 dessert recipes with PANC to try at home. Watch!
Chocolate cake with ora-pro-nóbis
ingredients
Pasta
- 1/2 cup oatmeal
- 1/2 cup rice flour
- 1/2 cup sweet cassava starch
- 1 tablespoon of chemical yeast
- 3 eggs
- 2 cups of natural ora-pro-nóbis tea
- 1/2 cup coconut oil
- 4 cups brown sugar
- 1 teaspoon vanilla essence
- 1 tablespoon apple cider vinegar
- 1/2 cup tea cocoa powder
- 1 pinch of salt
- Greasing oil
- Cocoa powder for sprinkling
Roof
- 200ml coconut milk
- 1/2 cup brown sugar
- 1/4 cup cocoa powder
- 1 pinch of salt
Preparation method
Pasta
Place the oat flour, rice flour and sweet powder and mix well. Reserve. Place the eggs, ora-pro-nóbis leaves, coconut oil, brown sugar, vanilla essence, vinegar and salt into a blender and blend until smooth. Add the cocoa powder and beat again until smooth.
Pour the mixture over the reserved dry ingredients and mix. Finally add the chemical yeast and mix well. Reserve. Grease a mold with oil and dust with cocoa powder, pour the dough over it and bake in a preheated oven at 180°C for 25 minutes. Turn off the oven, wait for it to cool and remove it from the mold.
Roof
Place the coconut milk, brown sugar, cocoa powder, and salt in a pan and heat over medium heat, stirring constantly, until the topping begins to come away from the bottom of the pan. Then cover the cake with the icing, place it in the fridge to cool and then serve.
Cupcake with beetroot stem
ingredients
Pasta
- 2 cups chopped beet stems
- 1 1/2 cups whole wheat flour
- 1 teaspoon of chemical yeast
- 1/4 cup sugar
- 2 eggs
- 60 ml of soya oil
Roof
- 250 g of milk cream
- 50 g of sugar
- 1 tablespoon vanilla essence
Preparation method
Pasta
Place the beetroot stems and oil in a blender and blend for 3 minutes. Reserve. In a mixer, beat the egg whites, add the egg yolks and beat until frothy. Add the sugar and beat again to combine. We then transfer the mixture into a container, add the beaten stems and mix until a homogeneous mixture is obtained. Gradually add the wheat flour and mix well. Finally add the chemical yeast and mix. Pour the mixture into the cupcake molds and bake in a preheated oven at 200°C for 40 minutes. Turn off the oven, wait for it to cool and remove it from the mold.
Roof
In a mixer, add the cream, sugar and vanilla essence and beat until you obtain a whipped cream consistency. Transfer the mixture into a piping bag, decorate the cupcakes and serve immediately.
Lemongrass pudding
ingredients
Pudding
- 400 g of condensed milk
- 600 g of cream
- 1 cup hot milk tea
- 30 g of lemongrass
- 48 g unflavored gelatine
- 10 tablespoons of ice water
Caramel
- 2 teacups of sugar
- 6 tablespoons of water
Preparation method
Pudding
In a blender, add the milk and lemongrass and blend for 3 minutes. Then, pass the mixture through a sieve, place it in a pan and heat over medium heat until it boils. Boil for 3 minutes, turn off the heat and set aside.
In a container, place the gelatin and ice water and stir until dissolved. Transfer to a blender, add the reserved milk, condensed milk and cream and blend until smooth. Reserve.
Caramel
Add the sugar and water to a saucepan and heat over low heat, stirring constantly, until you obtain a caramelized consistency. Turn off the heat and pour the caramel into a mold with a central hole. Place the pudding in the mold and place in the refrigerator for 2 hours. Unmold and serve.
Peel and separate the gelatin
ingredients
- 1/4 cup bark tea pumpkin
- 1/4 cup chayote peel
- 1/4 cup chopped broccoli stems
- 1/4 cup chopped cauliflower stalks
- 2 teacups of water
- 1 cup powdered milk
- 24 g unflavored gelatine
- 200 ml of whole grape juice
Preparation method
Place the peels, stems, milk powder and water in a pan and cook over medium heat until the PANC are soft. Turn off the heat and set aside. Place the gelatine and grape juice in a container and mix well. Add the reserved peels and stems and stir to combine. Refrigerate until solid. Serve immediately.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
