Monday, 20 July 2015

Berrycake

Cake time! A perfect combination of sweet and sour! As always, it's vegan, refined sugar-free and glutenfree but seriously delicious.
The base is my granola bars and the top layer is made out of homegrown and therefore also organic blackcurrants and (red)currants but can also be made with any other kind of berries.
Here's the recipe for the berry mousse/icecream :

500 g of berries
Sweetener, which can either be:
2 ripe mashed bananas
1 dl liquid sweetener (agave) and 1 dl water
3 dl plant based milk (almond, soy, rice, oat etc.)

Boil the berries until soft and mushy. Add the sweetener and more or less for your liking. When it's a rather thick consistency, turn the heat to low and put the milk in. Stir well and let it cool.
Pour the mixture into a freezing bag or box and freeze it for four hours. To avoid too many ice crystals, stir or shake the ice-cream every hour.
Now, just spread the granola bar mixture out in a springform and add the ice-cream on top. Serve right away with some fresh berries as decoration and ENJOY!

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