Author: L'Opéra del Dolce

Did you ever eat frozen fruit yogurt as a child? These days this memory came back to me so I immediately started preparing them, since I really like banana I chose this flavor but you can also try them with other fruits They are a very quick snack to prepare, they only need a few hours of rest to freeze, and all you need is a blender and silicone molds.   VIDEO:       INGREDIENTS:   115 g vegetable plain yogurt 240 g banana 100 g vegetable whipping cream extra: vanilla, cinnamon, etc   METHOD:   Pour

VIDEO     INGREDIENTS:   COCOA CRUMBLE 90 g margarine (vegan butter) 45 g plain flour 90 g almond meal  30 g cocoa powder  1,5 g baking  1,5 g salt 55 g caster sugar or cane sugar    CHEESECAKE BASE 230 g crumble 50 g margarine   CHEESECAKE FILLING 120 g vegan cream cheese 150 g chocolate & hazelnut spreadable 160 g whipping cream   METHOD   Prepare the crumble. In a bowl, by hand, or in a food processor mix together the cold dice margarine with the flour until a sandy consistency is obtained. Add the almond meal

Here is a fresh and creamy cake. I made it last year for a collaboration with Vegamo, some of you will have already seen the recipe on their website (here). We were doing some work on the website when I made it so I forgot to publish it here too.   To make it I used Vegamo's chocolate spread, but another spread is also fine. Depending on the consistency of the spreadable you use, the cream of the cake will be more or less creamy.   The preparations are all

INGREDIENTS: 35 g cane sugar 350 g vegetable milk 160 g gluten free flour mix flavor like vanilla, cinnamon, citrus zest METHOD: weight everything in a jug and blend with an immersion blender heat a non-stick pan with a teaspoon of margarine or coconut oil pour a ladle of mixture and turn the pan to spread it all over cook for 1 minute over medium-low heat on one side. As soon as it is lightly golden with a spatula lift the edges of the crepe, turn

INGREDIENTS: 16 g fresh brewer's yeast 290 g warm soy milk 110 g caster sugar 3 g salt 600 g Manitoba flour type 0 120 g coconut oil   FOR THE FILLING: 20 g coconut oil 100 g cane sugar 10 g powdered cinnamon   GLAZE 100 g icing sugar 20 g water   METHOD: In the bowl of the mixer, weigh the milk and yeast and mix to dissolve it. Then add sugar, salt and flour, with the hook mix for about ten minutes at medium speed. Then add the

INGREDIENTS:   DOUGH: 200 g plain flour (type 00) 90 g water 16 g olive oil 1 g salt FILLING: 2 big apples 40 g cane sugar 80 g breadcrumbs 62 g margarine (vegan butter) or coconut oil (+ extra to brush) 40 g pine nuts vegetable milk to brush icing sugar to dust   METHOD:    Prepare the dough, weight everything in a bowl and mix for 10 minutes by hands, until a nice and smooth ball form. Let it rest at room T for 45 min covered with a

Simple and delicious, battered apples are perfect for breakfast or a snack. INGREDIENTS: 3 apples 130 g flour 00 200 g vegetable milk 40 g caster sugar 5 g baking pinch of cinnamon vegan butter (for the cooking) icing sugar   METHOD: Wash the apples, remove the stalks and the core and then cut them into slices about 1 cm thick. Or cut into slices and then with a cutter remove the core. In a bowl weigh the flour, baking, cinnamon and sugar, mix with a whisk and

Yesterday I made a new version of my Vegan Chocolate and Pear cake, this time it's gluten free and without nuts.   You can find the recipe I made 1 year ago here : CHOCOLATE, PEAR & HAZELNUT CAKE It's super soft and moist and delicious that I wanted to share the recipe with you as soon as possibile!!   I used this mix of Gluten free flour which is amazing, I love the consistency it gives to the cake, it holds the structure very well.   It's in Italian but it

This cake is sooo soft and delicious, it's perfect for breakfast or a tea time. But most important is super easy to make and you'll have a success with al your friends and family!! It's also very versatile so you can modify the recipe and instead of plum use other fruit like apple, pear etc   INGREDIENTS for a 18cm diameter round mould (it could be made bigger, it just will be less high)   80 g sunflower seed oil  140 g vegetable milk (I use soy) 120 g vegetable plain yogurt (or flavored) 80 g caster

For a long time I wanted to make this Babka, especially with berries as I love the color effect they creates. I finally had the time to bake it and I want to share the recipe with you.   INGREDIENTS:   FOR THE DOUGH: 6 g dry brewer's yeast 145 g vegetable milk 5 g vanilla paste 55 g caster sugar 2 g salt 300 g flour Manitoba type "0" 60 g margarine / vegan butter (hard one, not spreadable one)   FOR THE FILLING: 200 g berries 20 g caster sugar 100 g pistachio grains   METHOD:   1- In the bowl of the stand