Coconut heart with blueberries / Cuor di cocco ai mirtilli

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Hello everyone!

Here I am with a new gluten free vegan cake!! ๐Ÿ˜‹

I’m sorry for the missing slice of cake in the picture, but I had to try it lol ๐Ÿ˜‚

It’s really delicious, please try it and let me know!

It’s an oil and yeast free recipe, and I didn’t use sugar in the mixture.

This is the chocolate bar I used (delicious!):

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Ingredients:

180 gr rice flour

70 gr coconut flour

80 gr desiccated coconut

70 gr dried blueberries

400 ml coconut milk for cooking (1 can)

280 ml water

100/110 ml maple syrup

100 gr dark chocolate (71%)

1,5 tsp baking soda

2,5 tsp lemon juice

Method:

Sift the flour in a bowl, then add the baking soda, the desiccated coconut and blueberries and blend using a wooden spoon.

Pour the coconut milk, the water and the maple syrup and blend again.

Line the cake pan with baking paper and just at the end pour the lemon juice into the mixture and quickly blend (it’s supposed to react with the baking soda into the oven to replace the yeast).

Pour the mixture into the cake pan and bake in preheated oven to 180* for about 35′.

Let it cool down before covering it with chocolate.

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Melt the chocolate in a bain-marie, then use it to cover the cake. Let it cool down, then put it into the fridge to let the chocolate solidify.

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Enjoy!


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Ciao a tutti!

Eccomi con una nuova torta vegan senza glutine!! ๐Ÿ˜‹

Mi scuso per la fetta mancante nella foto, ma dovevo provarla ahah ๐Ÿ˜‚

E’ davvero deliziosa, per favore provatela e fatemi sapere!

E’ una ricetta senza olio e senza lievito, e non ho usato zucchero nell’impasto.

Questo รจ il cioccolato (sublime!) che ho usato io:

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Ingredienti:

180 gr farina di riso

70 gr farina di cocco

80 gr cocco rape’ (essiccato, in scaglie)

70 gr mirtilli essiccati

400 ml latte di cocco per cucinare (1 lattina)

280 ml acqua

100/110 ml sciroppo d’acero

100 gr cioccolato fondente (71%)

1,5 cucchiaini bicarbonato

2,5 cucchiaini succo di limone

Procedimento:

Setacciate le farine in una terrina, poi aggiungete il bicarbonato, il cocco rape’ ed i mirtilli e mescolate con un cucchiaio di legno.

Versate il latte di cocco, l’acqua e lo sciroppo d’acero e mescolate ancora.

Foderate la tortiera con carta da forno e solo all’ultimo versate il succo di limone e mescolate rapidamente (deve reagire col bicarbonato in forno per sostituire il lievito).

Versate il composto nello stampo e cuocete in forno preriscaldato a 180* per circa 35′.

Lasciate raffreddare prima di coprire col cioccolato.

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Sciogliete il cioccolato a bagnomaria, poi usatelo per ricoprire la torta. Lasciate intiepidire, poi mettete in frigo per far solidificare il cioccolato.

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Buon appetito!

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