Servings:
4
INGREDIENTS
- - 110g type 0 flour
- - 20g sunflower seed oil
- - 10g cocoa butter
- - 40g maple syrup
- - 2 tablespoon Soia&Soia soy drink
- - Grated peel of ½ orange
- - ½ teaspoon baking soda
- - ½ teaspoon cinnamon powder
- - ½ teaspoon vanilla powder
- - Salt
- - 1 jar dark Vegan Ciok
- - 50g Tofu natural
- - 50g Soia&Soia Vegetable Cuisine
- - 20g corn malt
- - 20g barley malt
- - 20g crumbled pistachios
- - Powdered cane sugar
INSTRUCTIONS
- In a wide bowl, combine the syrup, the oil, the vanilla, the cinnamon and the soy drink with the melted cocoa butter.
- In another bowl, sift the flour and the baking soda through a colander, then pour it in the bowl with the liquids; stir to combine and knead with your hands.
- Cover the pastry with parchment paper and let it sit for half an hour. Knead the dough a little bit, then level it with a rolling pin, placing it between two sheets of parchment paper.
- With a mould, create some 8-10cm wide disks, then roll them around the moulds, sticking the edges together, and decorate them with some barley malt. Place them in a baking tray and cook them at 180°C for about 10 minutes. Let them cool down and remove the moulds.
- In a food processer, mix the tofu with the corn malt, place it in a bowl, add the Vegan Ciok and process again to combine.
- Before serving, fill the pastry rolls with the custard, decorate the edges with the crumbled pistachio and sprinkle the powdered sugar on top.
