Mălai în lapte (Corn cake: vegan, gluten-free)

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Introducing “Mălai în lapte” ( or Corn Cake: Vegan, Gluten-Free) – a heartwarming homage to a cherished Romanian dessert from times gone by. This modern rendition, crafted with vegan and gluten-free ingredients, captures the essence of nostalgia while embracing contemporary dietary preferences. Transport yourself back to simpler days as you savor the creamy texture of polenta enveloped in dairy-free goodness. This recipe revives cherished memories of home-cooked comfort, inviting you to indulge in a taste of Romanian tradition.

Video recipe:

Prep time: 10 minutes

Cook time: 50 minuted

Total time: 1 hour

Servings: 12

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🌱Ingredients:

  • 400 g plant-based yogurt
  • 300 g cashew cream
  • 15 g psyllium husk
  • 450 g plant-based milk
  • 200 g maple syrup
  • 250 g cornmeal
  • 150 g rice flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp salt

🌱How to prepare:

  • Hydrate psyllium husks in plant-based milk:
    • Mix psyllium husks and plant-based milk in a bowl.
    • Let them soak for about 5 minutes until they have a gelatinous consistency.
  • Prepare the wet ingredients mixture:
    • Combine plant-based yogurt and homemade cashew cream in a bowl.
    • Add maple syrup (or sweetener of choice) to the mixture.
    • Incorporate the hydrated psyllium husks into the mixture.
  • Add in the dry ingredients:
    • In the same bowl, combine cornmeal and rice flour (or gluten-free flour of choice).
    • Add salt, baking soda, and baking powder to the dry ingredients.
    • Activate the leavening agents by adding a little apple cider vinegar.
    • Mix thoroughly until a soft dough-like consistency is achieved.
  • Adjust consistency:
    • Dilute the batter with additional plant-based milk if necessary to achieve the desired consistency.
  • Prepare the baking pan:
    • Grease a baking pan with oil and coat it with cornmeal to prevent sticking.
  • Bake the mixture:
    • Preheat the oven to 180 degrees Celsius.
    • Pour the batter into the prepared baking pan.
    • Place the pan in the oven and bake for 40-50 minutes until golden brown and set.
  • Enjoy:
    • Allow the polenta cake to cool slightly before serving.
    • Slice and serve warm, savoring the nostalgic taste of this traditional Romanian dessert, now in a vegan and gluten-free version.

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