August 27, 2009
I have been lucky enough to eat at a Michelin 3-star restaurant in Spain: Akelare. What a treat- an amazing voyage in taste sensations. But even more of a treat was the Gluten-Free and Vegan Tiramisu that Greta made for New Year’s Eve and again for Bill’s birthday party. She has finally revealed her recipe on www.gretaguide.com, thanks, Greta; and here it is:
First we make the “lady fingers”.
Preheat the oven to 350. Measure out all the dry ingredients (flours, salt, baking powder) in a large bowl. Create a small hallowed “bowl” in the center of the dry ingredients. Add the wet ingredients. Gradually incorporate the dry ingredients from around the outside of this hollowed bowl, until everything is evenly mixed in. Using a rubber spatula, transfer into a greased (with grapeseed oil) glass baking dish (9 x 13 inches) and place in the middle of the oven on the center rack. Bake for 25 minutes. After baking, place on a cooling rack and loosen the edges. After it has cooled for about 15 minutes flip the cake over onto a cutting board and like a grid cut into one inch by three inch pieces. And you have lady fingers!
- 1 cup brown rice flour
- 1 cup tapioca flour
- 1 tablespoon baking powder
- pinch of salt
- 1/2 cup agave
- 1/2 cup maple syrup
- 2 tablespoons grapeseed oil
- 1/3 cup apple sauce
- 1 tablespoon vanilla extract
- 3/4- 1 cup soy milk (unsweetened)
For the tofu cream, it is very important that you have either a food processor or blender to make sure it is mixed thoroughly. Drain the tofu and wrapping it in paper towel, squeeze off the excess moisture. Break into chunks and place it in the food processor. Whip until it is perfectly smooth- stopping and scrapping the sides occasionally. Add in almond butter, maple syrup, agave, vanilla, salt and coconut milk. Process again until it is smooth.
In a small sauce pan, dissolve the arrowroot in soy milk and over medium heat bring up in temperature until it begins to coagulate. (note: dissolve the arrowroot completely before putting it over the heat) Whisk the mixture continuously for 3-4 minutes until thick. Scrap into the tofu mixture in the food processor and process for 2-3 minutes. Transfer the tofu cream to a container to store in the refrigerator for at least 3 hours (overnight is best).
- 4 teaspoons arrowroot
- 6 tablespoons soy milk
- 2 containers of extra firm silken tofu
- 1/2 cup coconut milk
- 1/3 cup almond butter
- 1/3 maple syrup
- 1/3 cup agave
- 2 teaspoons vanilla extract
- pinch of sea salt
Now for the non-alcoholic and non- caffeinated sauce! I concocted a sort of spiced tea to soak the lady fingers in. In a small saucepan over medium heat bring water to a boil with 3 bags of HoneyBush tea, fresh cloves and fresh ground nutmeg. Add in a bit of agave to make it sweeter if you like. Turn down and let simmer for about 15- 20 minutes on a low heat to really release the flavours. Strain through a fine strainer into a wide and shallow bowl. Set aside.
- 3 tea bags of Numi HoneyBush tea
- 1 teaspoon whole cloves
- 1/2 teaspoon whole nutmeg crushed slightly to release the flavour
- 2 1/2 cups water (add more if it evaporates too quickly)
- Cinnamon- you can add in just a dash or two of cinnamon if you like
- 2 teaspoons agave
- coco powder- try to find a dark coco mix that is sugar free (reserve this for the final dusting of the cake!)
Assembly! I never said this was an easy dessert to make- but it is so worth all of your loving energy! Use the same glass baking dish to create your tiramisu. Dip the lady fingers into the sweet tea sauce and let it soak up the moisture for a couple of seconds. Layer these in the bottom of the dish until the entire base is covered. Take your tofu cream, and using a rubber spatula spread the mixture evenly over the lady finger base. Next use that fine strainer to tap and shake coco powder over the top- completely covering it with a 1/4 inch layer.
There you have it- the most delicious healthy dessert you have ever made! You can garnish with fresh pansies in the summer to make it a little special. 😉