Plant-based Tiramisu with Rebecca Stonor

To Get the book:
https://www.justeatplants.com.au/product-page/just-eat-plants-ecookbook-volume-1

Rebecca Stonor is a Personal Cook, Cooking Instructor, Wellbeing Officer, Plant Scientist and Plant-Based Nutrition Wellness Advocate. She has worked for nearly two decades in plant science and is certified in plant-based nutrition through eCornell University. After receiving her own life changing diagnosis of multiple sclerosis, Rebecca is staying well by adopting a low fat, whole food, plant-based diet and using other lifestyle interventions. A passion for helping others has led her to sharing her knowledge via workplace wellness workshops, plant-based cooking classes and public speaking engagements.

Now writing for SheSapiens as their plant-based nutrition expert, Rebecca shares her experience of the benefits of eating whole plant foods on a global platform. Featured as a guest blogger with Vegan Easy and Doctors for Nutrition, her recipes are a valuable resource for those making the change to a plant-based lifestyle. Rebecca is passionate about showing others through corporate wellbeing programs, plant-based cooking demonstrations and private culinary instruction that nourishing food truly is medicine.

To watch Rebecca's last appearance on Chef AJ LIVE!:
https://www.youtube.com/watch?v=Xiy1vwvyDq0&t=7s

My website:

www.justeatplants.com.au

Instagram: https://www.instagram.com/just_eat_plants/

Facebook: https://www.facebook.com/justeatplants

learn to cook & heal with whole plant foods JUST EAT PLANTS
Plant-based Tiramisu for Chef AJ
INGREDIENTS
Cake layer
Mocha layer
● 2 cups gluten free flour
● 2 tablespoons chia seeds
● ½ cup almond meal
● 8 medjool dates, pitted
● 2 teaspoons baking powder
● ¼ cup cocoa or cacao
● 1/2 teaspoon baking soda
● 1 cup soy milk
● 1 ¼ cups soy milk
● ½ cup strong (decaf) espresso
● ¼ cup maple syrup
● Pinch of salt
● 2 tablespoons flaxseeds, ground
Vanilla Cream
● 1/2 teaspoon vanilla powder*
● 1 teaspoon apple cider vinegar
● 300g packet silken tofu
● 1/2 cup white mulberries, dried
● 1/2 teaspoon vanilla powder
To serve
Equipment
● ½ cup strong (decaf) espresso
● High speed blender (ie. Vitamix)
● 1 tablespoon cocoa powder
● Square/rectangular cake tin
● 1 tablespoon white mulberries, dried
● Large bowl
● 1 tablespoon cacao nibs
● Baking paper
● measuring cups, spoons
● Serving dish

METHOD
Cake layer
Preheat your oven to 180 degrees Celsius. Line a 20x20cm square cake tins with parchment paper.
In a large bowl, mix the flour, almond meal, baking powder and baking soda together. Place the soy milk, maple syrup, flaxseed meal, vanilla and apple cider vinegar into a small bowl and mix well.
Add this wet mix to the dry ingredients. Mix until the batter just comes together (don’t over mix as you will knock out the air bubbles). Pour into the cake tin and bake for 20 minutes until the top is lightly golden and springy to touch.
Remove from the oven and allow to cool completely.
Vanilla cream
In a high speed blender blend the silken tofu, vanilla and white mulberries until very smooth.
Mocha sauce layer
Blend all ingredients together until silky smooth. Add a dash of almond milk if the mixture is too thick. Taste and adjust sweetness by adding another date if you like a sweeter dessert.
2021 Rebecca Stonor
www.justeatplants.com.au [email protected]
learn to cook & heal with whole plant foods JUST EAT PLANTS
To assemble
When the cake layer is cooled, slice into 0.5cm thick slices. Dip one slice at a time in the espersso and place a layer of the cake slices onto the bottom of a serving dish.
Smother this cake layer with mocha sauce then repeat with another layer of espresso dipped cake. Alternate layers with the mocha sauce and vanilla cream until all of the cake is used.
Finish the top with the vanilla cream. Top with a dusting of cocoa powder, white mulberries and some cacao nibs. Chill for at least 2 hours before serving.
*Vanilla powder only contains whole vanilla beans, no other additives. This can be found at most good health food stores or online.