Author: L'Opéra del Dolce

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

If you’ve been following me for a while, you know that I collaborate with a fantastic company that has LOTS of VEGAN PRODUCTS -> BIOSALUTE, this time they gave me a whipping cream entirely made from coconut -> THIS ONE. You need to put it in the fridge to let it cool before you can whip it. If you want a super stable cream then this is perfect for you, I even added a little lime juice to soften it because it is very thick. Since it is

How many of you have missed cheesecake when switched to a vegan diet? How hard is it to find a vegan spreadable cheese with a good flavor? I found it!! It tastes like Philadelphia, it's light and delicious! No weird aftertaste, just amazing. Perfect for savory dishes and sweet recipes like this one that I present to you today. You can find it on the BIOSALUTE website click HERE. They also have other vegan products like cashew margarine that I used to make the base for this dessert. So

VIDEO:   INGREDIENTS for 8 cookies: 30 g vegetable seed oil; 30 g coconut oil; 30 g vegetable milk; 40 g caster sugar; 60 g brown sugar (or all 100 g of brown sugar); 2 g salt; 90 g cake flour type 00; 2 g bicarbonate soda (1/2 tsp); 110 g dark choco chips.   METHOD: 1 - To prepare the cookies in a bowl weigh the melted coconut oil and the seed oil, add the milk and mix well with a whisk. Add the two sugars and salt and