GLUTEN FREE

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

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

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

TOOLS USED: Silicone mat; Saucepan; Thermometer.   INGREDIENTS: 100 g almonds; 200 g caster sugar; 80 g water; Red food coloring.   METHOD: 1 - In a saucepan, pour the sugar, water and red coloring, bring to a temperature of about 115 °C and add the toasted almonds. 2 - Remove from the heat and stir until the sugar solidifies around the almonds, pour on a baking sheet with parchment paper or silicone mat, taking care to space them out and let them cool.   STOARGE: Store in an airtight bag or container

TOOLS USED: Silicone mat; Saucepan; Thermometer.   INGREDIENTS: 240 g mix of nuts (80 hazelnuts, 90 almonds, 50 arachidi, 20 coconut flakes); 80 g mix of seeds (sunflower, sesame, pumpkin); 350 g caster sugar; 30 g water; 1 lemon juice.   METHOD: 1 - Toast the nuts and seeds in the oven at 160 °C for about 10 minutes. 2 - In a saucepan, weigh water, lemon and sugar over low heat, bring to about 120 °C, pour in the dried fruit and seeds, mix with a wooden spoon or a

The classic Italian meringue is a meringue cooked with a syrup of water and sugar at 121 °C. In the vegan version we will replace the egg whites with the potato protein. This meringue can therefore be used to make mousses, decorate cakes or tarts, to make a butter/margarine meringue cream.   POTATO PROTEIN: I use the POTATO WHIP, it is a product of SOSA a very famous brand in pastry and cooking and with high quality products. It is a powder formed from the potato protein that has whipping and stabilizing

It’s possible to make a vegan custard and it’s super simple. Just replace the milk with a plant based milk of your choice, I have chosen the vanilla soy drink that has a light taste that I like. Then to get that creaminess that the yolks give I use Natur Emul Sosa, a product created with citrus fiber used to replace the fat that serves to emulsify and therefore to give creaminess and stability.   INGREDIENTS: 250 g vanilla soy drink; 1/2 vanilla bean; 40 g sugar; 10