Receta de pastel de cacao vegano y sin gluten, muy sabroso
¡Claro! Esta receta es perfecta para todas las personas que quieran disfrutar de un pastel delicioso y saludable, sin tener que preocuparse por ingredientes de origen animal o alimentos con gluten. Aquí te explico cómo prepararlo:
- 1 taza de harina de almendras
- 1/2 taza de cacao en polvo sin azúcar
- 1/3 taza de azúcar de coco
- 1/4 taza de aceite de coco derretido
- 1/4 taza de leche de almendras
- 2 huevos de lino (2 cucharadas de linaza + 6 cucharadas de agua)
- 1 cucharadita de polvo para hornear sin gluten
- Una pizca de sal
1. Pre-calienta el horno a 175 grados Celsius.
2. Mezcla las 2 cucharadas de linaza con las 6 cucharadas de agua en un pequeño tazón. Déjalo reposar durante al menos 5 minutos para que forme una especie de "huevo de lino".
3. Mezcla todos los ingredientes secos en un tazón grande: harina de almendras, cacao en polvo, azúcar de coco, polvo para hornear y sal.
4. Agrega el aceite de coco derretido, la leche de almendras y los huevos de lino a los ingredientes secos. Mezcla todo hasta que tenga una consistencia suave y uniforme.
5. Vierte la mezcla en un molde para horno previamente engrasado. Hornea durante 25-30 minutos o hasta que al insertar un palillo en el centro del pastel, este salga limpio.
6. Deja enfriar antes de cortar y servir. Puedes añadir cubierta de chocolate o frutas frescas por encima del pastel para un toque extra de sabor.
¡Listo! Disfruta de un pastel delicioso, vegano y sin gluten. Es perfecto para cualquier ocasión y definitivamente va a impresionar a tus invitados.
English: Jordi Bordas enseña a preparar un pastel de cacao vegano y sin gluten. Un pastel fácil y saludable. ¡Disfrútalo! Receta completa y detallada en Para más información, visita www.jordibordas.com o escríbenos a email@example.com Una tarta fácil y saludable. ¡Disfrútala! Receta completa y detallada en Para más información, visita www.jordibordas.com o envíanos un email a firstname.lastname@example.org --------------------- ------------------- #pastel #chocolate #vegano #cake #vegan #JordiBordas
- 2 tazas de harina de arroz
- 1 taza de cacao en polvo
- 1 taza de azúcar de coco
- 1 1/2 cucharadita de bicarbonato de sodio
- 1/2 cucharadita de sal
- 1 taza de leche de almendra
- 1/2 taza de aceite de coco derretido
- 1/4 taza de puré de manzana sin azúcar
- 1 cucharada de vinagre de manzana
- 1 cucharadita de extracto de vainilla
1. Precalentar el horno a 180°C y forrar un molde para pastel con papel para hornear.
2. En un tazón grande, mezclar la harina de arroz, el cacao en polvo, el azúcar de coco, el bicarbonato de sodio y la sal.
3. Agregar la leche de almendra, el aceite de coco derretido, el puré de manzana, el vinagre de manzana y el extracto de vainilla. Mezclar bien hasta que quede suave.
4. Verter la mezcla en el molde preparado y hornear durante 30-35 minutos o hasta que al insertar un palillo este salga limpio.
5. Dejar enfriar el pastel antes de servir y crear una decoración que te guste. Se sugiere apostar en frutas vermelhas, que combinam muito bem com o sabor do cacao.
¡Listo! Ya puedes disfrutar de este delicioso pastel de cacao vegano y sin gluten.
Now we go to the next recipe: A cake without sugar that helps our digestive system and also helps us lose weight. Well, with or without sugar… We always need some sugar because, clearly, as pastry chefs we need sweetness.
- If not, how can we work making desserts? But… - But refined sugar is very bad - for our intestinal microbiota and it provokes inflammations. - Obviously. - So what sugar will we use? - Refined sugar, the white sugar is the worst option for pastry and
Since many years now I am trying to take it out of the recipes and replace it with ingredients that are functional and good for our health. When I need sweetness I have the option to use refined sugar but I can also use an unrefined sugar
That is much closer to the plant that it was extracted from and has many more nutrients that we all need. In this recipe we did two things: First, we reduced the amount of sugar in the recipe… Traditionally,
The sugar was used as a conservative in pastry, but now we have all this technology available for our production and our business. We do not need sugar for conservation purposes. So we can reduce the amount of sugar. Also, we have the philosophy
Of introducing healthy ingredients in all the recipes that we make. So what we did here was to introduce coconut sugar, an unrefined sugar with a glycemic index at around 50 so slightly inferior to that of white sugar. And it is an unrefined sugar. Here we have all the ingredients
That we will use to make this cake. This cake is vegan, there are no eggs, no dairy in this recipe. We tried to avoid any ingredient that is not interesting today, because presently people have very different needs from those they had some time ago.
We have many people now that are gluten intolerant or intolerant to eggs, sugar, fructose, many other ingredients. Unfortunately, in pastry we continue - using many of these ingredients. - That's right. For this reason, in this recipe we tried to take out all these ingredients and
Make a recipe that would be nutritive, tasty, - and also easy to make at home. - A healthy recipe that we can eat with pleasure. Exactly. Here we have the coconut flour, psyllium husk. - Again, we use psyllium to give the cake some density. - Fibre, very well.
Yes, a fibre. We have the baking powder, that we put in the mass to have bigger volume. The baking powder will help the cake rise in the oven. We have potato starch. Potato starch will gel in the oven, which is what egg proteins usually do in a traditional cake.
The potato starch will perform this function. Then we have the whole rice flour. Coconut oil. Lecithin, again. Lecithin helps us to bring all the ingredients together, To emulsify the fat that we have in the coconut oil and the cacao mass
With water that we have in the recipe. To sum up: coconut oil, cacao mass, lecithin, water and, finally, ground almonds. We will mix all these ingredients. First I usually pour a little of water and then add the fats. The fats and the lecithin start making an emulsion. Cacao mass.
This is cacao mass with no sugars. We can say that commercially it is known as chocolate 99%. In the professional context, we don't call it chocolate or couverture. Is, basically, cacao mass, made of cacao beans that are ground and toasted… We can buy it in any health store?
Yes, any health or dietetic store we can find 99% chocolate - that we can use for this recipe. - Excellent. So, here we have water at room temperature. The water at 30ºC. Cacao mass at 45ºC. Coconut oil is also melted at 35-40ºC.
This is very important because what we do is in this recipe is to make an emulsion. And it will only be possible if all the fatty acids that we have in this recipe, the ones in the cacao mass and in the coconut oil will be completely melted.
In this process, the lecithin plays the fundamental role. - As an emulsifier. - Exactly. It helps us mix fat and water. Always, when we talk about healthy fats [Coconut oil] is rich in a fatty acid Called stearic acid That improves blood circulation and cholesterol levels.
Perfect. We mix this with a hand blender. We start mixing. We need the friction in order for the lecithin to work and unite the fat and water that we have in the recipe. As you see, it is shiny, glossy. Now we will add the rest of the water.
And, finally, we will mix the powder ingredients and add them to the mix. We add the powders to the emulsion. And with a hand blender we will mix everything. Now, what we will do, Xevi, is to put the cake batter in these rings of 20cm of diameter.
Or another form that we have at home. We put the batter until half of the mould's height and to the oven. Very good. I have been wondering why did we talk and decide to make a cacao cake.
- I wanted to say chocolate cake, but it is not the same… - No. Chocolate can have some unhealthy things among its ingredients. That’s why it is different than cacao. We know that cacao helps improve our arterial circulation.
It does so by producing a substance That is called Nitric Oxide (NO). We are always looking to improve its level in the body. It improves when we exercise. It is a vasodilator that improves the arterial pressure and circulation.
It gets better when you do sports. Cacao helps the body to produce nitric oxide in the same way. Also, cacao has a lot of polyphenols. Polyphenols are substances that help to improve the diversity of good bacteria, they feed the bifidus bacteria in our ntestines
And help keep away different pathogens that might enter our intestines So, from improving our circulation, our cholesterol, our dopamine levels and concentration we can get all these benefits if we eat sugar-free cacao. We will also add more fibre to it. The recipe includes psyllium husk and coconut flour,
But we also put some resistant starch in it. It is potato starch that we will cook. It gelatinizes with heat, increases its volume and we will see it with this dessert. This starch, if we only cook it, will increase our blood glucose, giving us an instant pleasure,
But having a negative impact on our health. It also wouldn’t be beneficial for our intestinal health It would be absorbed in the small intestine and by raising sugar levels it would also stimulate aromatase an enzyme that produces estrogens. It ends up in weight problems,
Liquid retention problems, etc. And we don't want that. What we will do instead is to bake the cake and put it in the fridge for 24 hours. Like this, the potato starch that could make people who don't need so much glucose - stored in the muscles and in the liver.
By leaving the potato starch in the fridge we change its chemical structure and it becomes resistant to digestion. So when we eat this cake tomorrow, after 24 hours it has been in the fridge, the potato starch will have transformed transformed into resistant starch – food for our intestinal bacteria.
Perfect. Now we will put the cake in the oven and bake it. - Here we go! - Directly. To finish this recipe, this is my own little whim, because we could have left the cake as it is, but we always want to put different textures
And so on top of the cake we will put a creamy texture. We made it with cacao mass, coconut sugar – to give it a little bit of sweetness, - and coconut milk… - Very good. - With all the benefits it has. - And? - Lecithin. - Lecithin.
- Exactly. - Coconut milk, coconut sugar, - cacao and lecithin to mix all the ingredients. - Right. We will mix a part of coconut milk directly with the cacao, well, in this case, with the cacao mass, and the lecithin and we will mix it with a hand blender.
We will work until we obtain a shiny texture. We add the coconut sugar. And, finally, we add the rest of the coconut milk. We will blend it for about 2-3 minutes. Now, what we will do, Xevi, is to pour it onto this tray.
We will leave it covered with cling film for one day because the cacao butter present in the cacao mass and the coconut oil present in coconut milk need to crystalize to become a creamy texture.
Later we will put this creamy in a pastry piping bag and we will pipe it on top of the cake. And we leave it at room temperature or in the fridge? - In the fridge, at 4ºC. - Ok. During 12 hours, ok? Now, Xevi, we have the creamy already
In a piping bag that has a round nozzle that allows us to decorate the cake with round drops. Now we will pipe them directly on the cake that has been in the fridge since yesterday. - Now we have the resistant starch… - Exactly.
And we can finish decorating the cake and eat it. We can enjoy this cake that can help us lose weight and give us more energy. Once we have our dots of creamy we can take some cacao beans and decorate the cake with them, Xevi. This, depends on the pastry chef's preference,
- You can put as many as you like. - Surely, because if we eat the cacao bean - Directly, 100% cacao… - It is bitter. Yes, it has to have bitter and astringent taste, no? Yes, it is very bitter, indeed.
But when the cacao is of good quality, even when it is bitter it is tasty and has a very nice aroma. - So it is interesting to try it. - Very well.