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So with Mothers Day coming up in the UK on Sunday 6th March I wanted to offer a dessert that was a little bit special. Something with a mix between bitter and sweet, light and dark, rich and…. well more rich. All the beautiful and contrasting qualities of what it is really like to be a mother!
Firstly, I want to wish all the beautiful brave and amazing mothers out there a Happy Happy Mothers Day and in particular my own beautiful and brave mamma. Until I became a mother, nearly 3 years ago now, I really took it for granted how much work and heart and courage it took to be one. And now I understand! For me, being a mother is like wearing my heart outside of my chest 24hours a day. Loving someone else so deeply that it hurts sometimes and loving someone else that is so often a mirror for myself and forces me constantly to look at my own ‘stuff’! Yikes!
It is one of the most fulfilling, challenging, beautiful and amazing journeys and roles I have taken on yet and I wouldn’t trade it in for anything. But it ain’t easy I can tell you that and I will NEVER take for granted any other mother out there from now on.
Now back to Tiramisu. Or, lets say my version of Tiramisu. As I haven’t touched cream in 15years and refined sugar and coffee are rarities in my diet, I wanted to find a way to make this delicious dessert in a way that I could enjoy it. And I’m happy to say I have! Happy Mothers Day to me! Yay!
Firstly I want to introduce a few new ingredients to you that I use in this dessert. If you can’t get hold of them or just aren’t ready to try such new things then I have given alternatives for them all.
Yannoh! Ever heard of it before? Yannoh is a powdered coffee alternative drink made up of roasted chicory, roasted barley & rye and roasted chickpeas. And it has such a strong bitter taste to it that it is an amazing substitute for coffee. Often I recommend it to clients who are trying to give up their daily coffee and it really really works. Yannoh is amazing to use as a drink, either black or sweet and milky if you love a latte and also amazing to use in desserts. It is an essential I have in my cupboards always!
You can often find it in most health food stores and even supermarkets. But if you can’t then you can also use something called Barleycup which is just the same but without the roasted chicory.
The other ingredient I use here for the creamy custard filling is an amazing natural sweetener called Amasake. Amasake is fermented sweet brown rice that has been cultured with a koji and through the fermentation process the grain becomes this amazing comforting and sweet rice cream that I can tell you now is utterly heavenly. Also, as it releases sugar relatively slowly into your blood-stream it won’t give you highs and lows with blood sugar levels and keep you in a calm balanced place.
Amasake has an incredibly medicinal quality to it too. It is incredibly relaxing for the stomach and inner body and will really help with relieving held tension in the body. This tension in the stomach and body often leads to strong cravings for sweet things and a need for them daily so if you are having strong sweet cravings, maybe sugar cravings, start using amasake in your daily desserts or warm it up with a little hot water or Almond milk to make a tea and it will really start to curb those cravings.
You can get amasake on Amazon or most health food stores, either made from rice but it also comes made from millet or oats. All are just as sweet and creamy and delicious, although I do find the oat one a little more textured and it is also not gluten free if you need that.
You can use coconut cream for this dessert which is much more available and accessible.
I have written a post on all my Kitchen Essentials with a good old lowdown on all the macrobiotic and more unusual ingredients I use which may be helpful to you.
Put the bitterness of the Yannoh and the creamy deliciousness of the amasake (or coconut cream) in this dessert and my goodness, you will die and float to heaven!
(Makes 12 pieces)
- 380g Brown Rice Amasake (1 Jar) or 380g Coconut Cream
- 180ml Almond Milk
- 1 Heaped Tbls Agar Agar
- 2 Tbls Kuzu/Arrowroot or Corn Flour (Dissolved in 4 Tbls almond milk)
- Zest of 1 Orange
- Pinch of Salt
- 3 Tbls Maple Syrup
- 2 Tbls Yannoh/Barleycup Powder or Coffee dissolved in 2-3 Cups Boiling
Cocoa Powder for dusting/garnish at the end
- 360g Spelt Flour or Buckwheat Flour
- ½ teaspoon sea salt
- 1 ½ tablespoons baking powder
- 120ml coconut oil
- 240ml maple syrup
- 120ml soymilk
- 240ml apple juice
- 1 tablespoon vanilla extract
If you don’t have time to make your own sponge fingers then you can always just use some sugar free vegan biscuits and soak them in the yannoh until they are soft.
– First make sponge fingers or if you don’t have time then use your store bought sugar-free ones.
– Pre-heat the oven at 180 degrees C
– Place the dry ingredients in a bowl and lightly whisk
– Place the wet ingredients into a separate bowl or blender. Whisk or blend until smooth.
– Add the wet ingredients to the dry and whisk until just mixed. Do not over mix
– Pour batter into a greased 9 inch pan. Bake for 30 minutes or until a toothpick inserted in center of cake comes out clean. Allow the cake to cool complete and then slice it into lady finger shaped strips
– Now make the rest
– Pour the amasake, milk, agar, sea salt and maple syrup into a pot and bring to a boil then turn down to a low simmer stirring constantly until the agar flakes dissolve
– Then add the orange zest and your dissolved kuzu liquid and stir until it thickens
– One at a time dip the sponge fingers into the yannoh/coffee mix and layer the bottom of the baking dish. Make sure each finger is soaked well with yannoh and softened but not falling apart
– Then do a layer of amasake cream and smooth out really well.
– Followed by another layer of fingers dipped in yannoh then cream
– Put in the fridge to set for 1-2 hours
– Once set dust in cocoa powder generously
Voila! You’re done! Enjoy x