One of my summer favorites – no bake chia cake đđ°
This small (I prepare it in 15cm diameter tin) cake is nothing else than a fancy way of serving your chia pudding with granola đ Granola turns into nutty crust and chia pudding forms a solid layer thanks to the addition of agar agar (vegan substitute for gelatine) đ
We usually devour it in one sitting as it’s healthy, light and not overly sweet. Perfect for a lazy breakfast! đđ° I’ll leave you the recipe in case you want to try it!
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No-bake chia yoghurt cake
For the crust:
1/2 cup rolled oats
1/2 cup almonds
1/2 cup pecans
1/4 tsp of sea salt
2 medjool dates
1 tbsp liquid coconut oil
1 tbsp cold water, if needed
In a food processor, blitz oats, almonds and pecans until broken into very small pieces. Add salt and medjool dates and continue processing. Slowly pour coconut oil and see if the dough becomes sticky. If not, pour a tablespoon of cold water, while blending continuously. Press the dough into a spring form (~15cm) and refrigerate.
Chia yoghurt layer
3 tbsp chia seeds
3 tbsp maple syrup
1/2 cup + 1/2 cup oat milk
1 tsp agar agar
1 cup (150g) of plain coconut yoghurt
1 tsp vanilla extract
In a bowl, mix chia seeds with 1/2 cup of oat milk and maple syrup and let soak for 15 minutes. In a small pan, bring the second 1/2 cup of oat milk to a simmer, add agar agar and cook for 1 minute, stirring constantly. Remove from heat and let cool a little bit. Add yoghurt and vanilla to the bowl with chia seeds, mix to combine. Now add agar agar mixture to the same bowl and mix well. Transfer the filling to the cake tin, on top of the chilled crust. Refrigerate for 3-4 hours or overnight. Top with berries and enjoy! Store leftovers in the fridge.
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Recipe (yields 2-3 servings)âŁâŁ
đąIngredientsâŁâŁ
- 1 small head cauliflower, wash & cut into florets⣠& pat dry with paper towels âŁ
- 1 small green bell pepper, cubedâŁâŁ
- 1/2 small red onion, cubedâŁ
- 2 cloves garlic - slicedâŁâŁ
- 1/4 cup [40g] dry roasted cashewsâŁâŁ
- 4 dried Thai chilis/red chilisâŁ, softened in hot water & drainedâŁ
- oil for frying & cookingâŁâŁ
âŁđąBatter âŁ
- 3/4 cup [96g] all-purpose flourâŁ
- 1/2 - 3/4 cup ice-cold waterâŁ
- 1/4 teaspoon saltâŁ
- a few shakes of white pepperâŁ
đąSauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.âŁâŁ
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Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.âŁ
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Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.âŁ
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Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/âŁ
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)âŁ
âŁâ
To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sautĂŠ onion until translucent. Then add garlic, bell pepper, chili & continue to sautĂŠ until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.âŁ
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Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.âŁ
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
