Tiramisu

Ingre­di­ents for 6 servings: 

Cake:

• 250 g glu­ten free oat flour
• 90g almond flour
• 145g Coco­nut blos­som sugar
• 1 teas­poon bak­ing powder
• 1 teas­poon Bak­ing soda
• 1 teas­poon vanil­la pow­der or non-alco­ho­lic vanil­la extract
• 320ml uns­weeten­ed almond milk
• 80g uns­weeten­ed applesauce

“Mas­car­po­ne cream:

• 320g Cas­hews, soa­ked in hot water for 1 hour
• 240ml Coco­nut cream
• 125ml map­le syrup
• 1 teas­poon vanil­la pow­der or non-alco­ho­lic vanil­la extract
• 3 tbsp fresh­ly squeezed lemon juice

Soa­king:

• ½ tsp Cha­ga powder
• 125 ml hot water

Top­ping:

• 2 tbsp Car­ob powder
• ½ tsp Cha­ga powder

Pre­pa­ra­ti­on:

Pre­heat the oven to 180°C. Line a bak­ing tray with bak­ing paper. 

In a medi­um bowl, mix well the oat flour, almond flour, coco­nut sugar, bak­ing pow­der, bak­ing soda and vanil­la and set aside.

In a second bowl, whisk tog­e­ther the almond milk and app­le­sauce. Add the liquid to the dry ingre­di­ents in the 1st bowl and stir until a uni­form dough forms.

Pour the dough onto the bak­ing tray (the tray is only max. 2/3 full) and bake in the oven for 20 to 30 minu­tes or until a tooth­pick comes out clean. Allow to cool slight­ly, then remo­ve and cool com­ple­te­ly on a wire rack. After coo­ling, cut the cake into fin­gers about 4.5 cm long and 1 cm thick. 

While the cake is coo­ling, add all the cream ingre­di­ents to a high-speed blen­der and puree until very smooth. May­be add some sweetener. 

Pour hot water over the cha­ga pow­der to soak the cake.

Spread a lay­er of cake strips on the bot­tom of a rec­tan­gu­lar pan. Light­ly drizz­le or brush the cha­ga tea over it. (Note from Astrid: The liquid for drizz­ling is a bit tight, the tira­mi­su was a bit too dry for my tas­te, so I would increase the amount of liquid by at least half.) Spread about half of the cream even­ly over the cake strips. Make ano­ther lay­er of cake strips, cha­ga tea and cream. Cover the pan and place in the ref­ri­ge­ra­tor for at least 4 to 5 hours, pre­fer­a­b­ly overnight.

Dust light­ly with car­ob and cha­ga pow­der befo­re serving. 

Bon appe­tit!

source

Pho­tos: Maar­ja Urb