L'ingrediente principale è il pane...provatela, e guarderete con occhi diversi il pane raffermo!
Ingredienti:Pane raffermo 300 gr
Latte di Soia 700 ml
Zucchero di Canna 150 gr
Cacao Amaro in Polvere 6 cucchiai
Olio di MAIS
6 cucchiai Pinoli 30 gr
Uva Sultanina 20 gr
Tempo esecuzione: 55 minuti
Facile
Procedimento:1) In una casseruola portate ad ebollizione il latte di soia2) Tagliate il pane raffermo in modo grossolano creando dei pezzi non troppo grossi3) UNITE
il latte di soia caldo al pane precedentemente tagliato e con l’aiuto di una forchetta schiacciate i pezzi di pane in modo da cerare un impasto omogeneo. Se dovessero rimanere alcuni pezzi non completamente amalgamati, non preoccupatevi, la torta avrà un aspetto ancora più rustico.4) UNITE lo zucchero di canna, 6 cucchiai di cacao amaro in polvere, 6 cucchiai di olio di MAIS, i pinoli e l’uva sultanina. Amalgamate bene il tutto5) Preriscaldate il forno. Funzione statica. Foderate una tortiera con cerniera del diametro di 22cm ( va bene anche senza cerniera) con carta da forno e inserite il composto della torta. Livellate il contenuto ed infornate per 50 minuti a 180 °C. Verso la fine della cottura prendere uno stuzzicadenti e inseritelo nella torta. Se, nell’estrarlo, si presenta asciutto e pulito, significa che la cottura è terminata.La torta è pronta per essere servita!
Vegan Bread Cake
Stale bread 300 gr
Soya Milk 700 ml
BROWN SUGAR 150 gr
Bitter COCOA POWDER 6 tablespoons
Corn Oil 6 tablespoons
30g pine nuts
Sultanas20 gr
RUN TIME: 55 minutes
Easy
the bread in a big way by creating PIECES not too large
3) Add the hot soy milk to bread and previously CUT with the help of a fork crushed pieces of bread so may create a homogeneous mixture. If they were to REMAIN a few pieces not completely blended, do not worry, the cake will LOOK more rustic.
4) add the BROWN sugar, 6 tablespoons unsweetened cocoa powder, 6 tablespoons corn oil, pine nuts and sultanas. Mix WELL
5) Preheat the oven. Static function. Line a baking pan with a diameter of 22cm zipper (okay even without zipper) with baking paper and place the mixture in the cake. Leveled the content and bake for 50 minutes at 180 ° C. Towards the end of COOKING, take a toothpick and insert it into the cake. If nell'estrarlo, it is dry and CLEAN, it MEANS that the cooking is finished.
The cake is a sweet bread or VILLAGE of Lombard
, extraction poor as it is made with stale bread, dried fruit, raisins and pine nuts. Simple and natural INGREDIENTS that make this cake very tasty and SUITABLE for all.
Ingredients:
Stale bread 300 gr
Soya Milk 700 ml
BROWN
SUGAR 150 gr Bitter COCOA POWDER
6 tablespoons Corn Oil 6 tablespoons
30g pine nuts
Sultanas
RUN TIME
: 55 minutesEasy
Procedure:
1) In a saucepan, bring to a boil soy milk
2) CUT the bread in a big way by creating PIECES not too large 3) Add the hot soy milk to bread and previously CUT
with the help of a fork crushed pieces of bread so may create a homogeneous mixture. If they were to REMAIN a few pieces not completely blended, do not worry, the cake will LOOK more rustic. 4) add the BROWN
sugar, 6 tablespoons unsweetened cocoa powder, 6 tablespoons corn oil, pine nuts and sultanas. Mix WELL 5) Preheat the oven. Static function. Line a baking pan with a diameter of 22cm zipper (okay even without zipper) with baking paper and place the mixture in the cake. Leveled the content and bake for 50 minutes at 180 ° C. Towards the end of COOKING
, take a toothpick and insert it into the cake. If nell'estrarlo, it is dry and CLEAN, it MEANS that the cooking is finished.
The cake is ready to be served!
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