VEGAN TIRAMISU WITH GINGERBREAD AND BROWNIES #diet #cupcakes #cakes #paleo #glutenfree

I trust you are making the most of your Christmas time. Everybody is heating treats, enriching the Christmas tree, hurrying to purchase Christmas presents and attempting to get into a merry state of mind. Me less, as I am not the greatest enthusiast of treats (or purchasing Christmas presents), be that as it may, I LOVE gingerbread, the taste, the smell is totally stunning. That is the reason I made this vegetarian tiramisu with gingerbread. My formula isn't just plant-based yet additionally sans gluten and generally low in fat.

I additionally added brownies to this vegetarian tiramisu since I just love them and as I would see it, it makes this pastry much more delicious. You don't need to incorporate brownies, the tiramisu will likewise taste extraordinary without them, yet on the off chance that you love chocolate as much as I do, at that point do it! You can pick between the brownie plans which I shared as of now on my blog, for instance, these best veggie lover brownies or these vegetarian sweet potato brownies.

Most vegetarian tiramisu plans contain cashews, nonetheless, I utilized tofu which is truly stunning in pastries. It will likewise add some plant-based protein to this heavenly veggie lover tiramisu. In the event that you have a soy hypersensitivity, yet no nut sensitivity, at that point you can, obviously, make this formula with 1/2 cups of doused cashews rather than tofu, nonetheless, the tiramisu will be higher in fat. On the off chance that you need to keep away from soy and cashews however can eat coconuts, at that point coconut cream (the thick cream part from 1-2 chilled jars of coconut) is additionally an extraordinary and delightful choice.

Also try our recipe : Banana Chia Pudding #healthydiet #banana #paleo #pudding #easy

Ingredients :

GINGERBREAD

Dry ingredients:

2 cups oats ground into flour (180 g)
1/2 cup almond flour (60 g) or ground sunflower seeds or hemp seeds for a nut-free version
3 tbsp ground flax seeds or chia seeds (20 g)
1 1/2 tsp baking powder
1/2 tsp baking soda
Spice mix: 1 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp allspice, 1/2 tsp ground cloves
1/4 tsp salt

Wet ingredients:

1 1/4 cup plant-based milk (300 ml)
1 large banana (120 g), mashed with a fork (or 1/2 cup apple sauce for a banana free version)
1/3 cup maple syrup or agave syrup (105 g)
1 tbsp black strap molasses (optional)
1 tsp vanilla extract

Instructions :

Start making the gingerbread (and brownies) first. For the gingerbread, transfer all dry ingredients to a bowl and whisk together the wet ingredients in a different bowl
Pour the wet ingredients into the dry ingredients and whisk until combined
Pour the batter into a muffin mold (or any other cake mold - it actually doesn't matter) and bake in the oven at 375 degrees F (190 degrees C) for about 25-35 minutes or until a toothpick comes out clean (the time depends on the mold you use)
Follow the instructions for the brownies in the recipe linked here: RECIPE 1 or RECIPE 2 (of course only if you want to include brownies in your vegan tiramisu)
To make the cream blend all ingredients together in your high-speed blender or food processor. If your tofu isn't firm, you will need to use less coconut milk
For the chocolate sauce, simply mix all ingredients in a small bowl with a whisk. If the sauce is too thick, add more maple syrup, if it's too thin add more cocoa powder
Assemble the tiramisu in glass jars like pictured above in the blog post. Enjoy!
PS: You might end up with some gingerbread and brownie leftovers which isn't a bad thing after all!

Source : bit.ly/2v5lFk1