See how to prepare delicious options to appease the desire to eat sweet
It is totally possible to prepare delicious desserts without animal and gluten ingredients without incredible flavor and consistency. With the use of alternative flours and natural eggs and dairy products -Caseari, it is possible to create inclusive desserts. Fruit, oil seeds and vegetable milk are great allies in vegan and gluten -free pastry, bringing creaminess and sweetness to the recipes.
Here are 6 recipes of gluten -free vegan desserts!
Panna cotta de café
Ingredients
- 1/2 teaspoon
- 1 cup of milk milk soy
- 1 cup of coconut milk tea
- 1 cup of sugar cane molasses
- 1/2 teaspoon of vanilla essence
- 2 teaspoons of tense coffee
- 20 g of melted vegan chocolate and gluten
- Wheat coffee to decorate
Methods of preparation
In a pan, put the soy milk, coconut milk, molasses, agar, vanilla essence and coffee and mixes well. Bring over medium heat to a boil, stirring constantly. Turn off the heat, distribute the mixture in cups and refrigerate until it is stopped. Then remove from the refrigerator, pitted carefully and decorate with melted chocolate and coffee beans. Serve later.
Pitaya
Ingredients
- 1 pink pink pulp
- 3 tablespoons of Andrachi bite
- 120 ml of coconut milk
- 2 tablespoons of coconut oil
- Vanilla and sugar essence to taste
Methods of preparation
In a blender, it positions all the ingredients except coconut oil and beat until smooth. Add coconut oil and beat to incorporate. Then distribute the mousse in bowls and refrigerate for 35 minutes. Serve later.
Peanut biscuits
Ingredients
- 1 cup of tea of Peanut
- 1/4 cup of brown sugar tea
- 1/2 cup of rice flour tea
- 1/4 cup of coconut milk tea
- 1 teaspoon of vanilla essence
- 1/2 teaspoon of sodium bicarbonate
Methods of preparation
In a bowl, mix the peanut butter, brown sugar, coconut milk and vanilla essence. Mix well until everything is well incorporated. Add the rice flour and baking soda and mix until smooth. If the dough is very sticky, you can add a little more rice flour until it is modeling.
Modella small balls of pasta and put in a pan covered with parchment paper. Flatten them slightly with a fork to form the characteristic plot of peanut biscuits. Bake in a preheated oven at 180 ° C for 10-12 minutes or until lightly golden on the edges. Let it cool lightly and serve then.
Coconut cake
Ingredients
Mass
- 2 cups of rice flour tea
- 2 tablespoons flax seeds
- 1/2 cup of sugar tea
- 1 pinch of salt
- 4 tablespoons of coconut oil
- 1 cup of coconut milk tea
- 1 teaspoon of powder cooking
- Flour rice flour
- Coconut oil to fatten
Syrup
- 4 tablespoons of coconut milk
- 2 tablespoons of grated coconut
- 2 tablespoons of sugar
- Grated coconut to sprinkle
Methods of preparation
Mass
In a container, place all the dry ingredients except the chemical yeast and mix well. Add coconut and coconut milk and mix until smooth. Finally, put the yeast and mix to incorporate. Grease a pan with coconut oil and flour with rice flour, arrange the dough and bake in a preheated oven at 180 ° C until golden brown. Turn off the oven, wait for it to cool, pit carefully and set aside.
Syrup
In a container, place all the ingredients of the syrup and mix until smooth. Pour the syrup on the cake, sprinkle with the grated coconut and then serve.
Albicocca truffle with coconut
Ingredients
- 1 cup of tea Damascus Dry
- 1 cup of grated coconut tea
- 30 g of soy flour
- 1/4 cup of water tea
- Coconut oil to fatten
- Grated coconut to sprinkle
Methods of preparation
In a blender, place all the ingredients and beat until smooth and firm. So, with the help of a spoon, take some pasta and the ball shape. Repeat the process with all the pasta and arrange a barely fatted container with coconut oil. Refrigerate for 20 minutes. Sprinkle with grated coconut and serve then.
Sweet potato brownie and cocoa
Ingredients
- 300 g of sweet potato cooked and wrinkled
- 3 tablespoons of cocoa powder
- 1/2 cup of brown sugar tea
- 1/2 cup of rice flour tea
- 1/4 cup of coconut oil tea
- 1 teaspoon of vanilla essence
- 1/4 teaspoon of salt
- 100 ml of coconut milk
- 1/2 teaspoon of sodium bicarbonate
- 1/4 cup of chopped walnuts
Methods of preparation
In a bowl, mix the sweet potato with brown sugar, coconut oil, vanilla essence, cocoa powder and salt. Mix well until all the ingredients are incorporated. Add the rice flour, baking soda and coconut milk and mix until smooth. Add the dice and mix again.
Spread the dough evenly in a pan flanked by parchment paper. Bake in a preheated oven at 180 ° C for about 30-35 minutes or until, when inserting a toothpick in the center, it comes out clean. After removing from the oven, let it cool in the pan for a few minutes before cutting into pieces. Serve at room temperature or ice cream.
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.
