Let me be clear to the vegans who are gluten free: You are awesome.. I am vegan, and I have other dietary restrictions which others find too complicated, but I must say it is those who care for the planet and its creatures and who cannot have all the gluten who surprise me with their disciplined diet. Hats off to them.
I don't consume wheat since years, not because of the planet, but because at the age of 52, accidentally I discovered that my life long belly ache and chronic constipation that no doctor or specialist had any remedy for your was caused by just two slices of whole wheat bread I was eating for breakfast! I was aware that eating wheat products makes me tired so already during the day I never consumed other wheat based products. Changing my breakfast from wheat to other options stopped my suffering whithin 48 hours! I don't know what these gastrointestinal specialists are good for! I guess that twenty years ago, they were not aware of the problems caused but the sticky gluten that is in the wheat in large amounts. Unfortunately in the 50s in the US they modified wheat to contain more gluten which makes bread making easier, and then this modified wheat gradually replaced all other natural wheat round the world! This means our wheat has unnaturally excessive gluten. I tell you all that to say that people go for gluten free diet no just as a dietary fade but to prevent ailments caused by the sticky gluten.
I made this today and it was remarkable 10/10 - the texture, the flavour and the form. I made a few minor adjustments. I used decaffinated coffee (1 tablespoon in ½ cup boiling water + 1 tablespoon sugar). I also used vanilla bean paste instead of the extract. The 'mascarpone' tasted quite coconutty when first made, however, after it rested in the fridge for 4 hours, it completely disappeared. I'm hoping to use this 'mascarpone' filling in other non-vegan recipes. Thank you for this amazing recipe. It was very continental and I felt like I had visited the patisserie :)
I made this 2 days ago and it was sooooo good!! Had to make my own biscuits as was unable to find right ones. Will soak them little bit longer in the coffee than the 2-3 seconds but other than that it was amazing! Thank you! 🙏🏼
Hi! Make sure using scoopable coconut cream, thick part only not using liquid. Also, the tofu should be drained otherwise the cream can be watery. You can add more coconut cream to make it firmer. Hope that helps:)
Hello! The scotch finger we used is vegan and gluten-free. It’s available at Woolworths (here in Australia). The ingredients are: Tapioca Flour, Chickpea Flour, Rice Bran Oil, Sugar, Golden Syrup, Natural Flavouring, Salt.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Let me be clear to the vegans who are gluten free: You are awesome.. I am vegan, and I have other dietary restrictions which others find too complicated, but I must say it is those who care for the planet and its creatures and who cannot have all the gluten who surprise me with their disciplined diet. Hats off to them.
I don't consume wheat since years, not because of the planet, but because at the age of 52, accidentally I discovered that my life long belly ache and chronic constipation that no doctor or specialist had any remedy for your was caused by just two slices of whole wheat bread I was eating for breakfast! I was aware that eating wheat products makes me tired so already during the day I never consumed other wheat based products. Changing my breakfast from wheat to other options stopped my suffering whithin 48 hours! I don't know what these gastrointestinal specialists are good for! I guess that twenty years ago, they were not aware of the problems caused but the sticky gluten that is in the wheat in large amounts. Unfortunately in the 50s in the US they modified wheat to contain more gluten which makes bread making easier, and then this modified wheat gradually replaced all other natural wheat round the world! This means our wheat has unnaturally excessive gluten.
I tell you all that to say that people go for gluten free diet no just as a dietary fade but to prevent ailments caused by the sticky gluten.
I made this today and it was remarkable 10/10 - the texture, the flavour and the form. I made a few minor adjustments. I used decaffinated coffee (1 tablespoon in ½ cup boiling water + 1 tablespoon sugar). I also used vanilla bean paste instead of the extract. The 'mascarpone' tasted quite coconutty when first made, however, after it rested in the fridge for 4 hours, it completely disappeared. I'm hoping to use this 'mascarpone' filling in other non-vegan recipes. Thank you for this amazing recipe. It was very continental and I felt like I had visited the patisserie :)
I just love how simply this was made. And so relaxing to watch.
Thank you so much❤️ Glad you enjoyed the video 🥰
I made this 2 days ago and it was sooooo good!! Had to make my own biscuits as was unable to find right ones. Will soak them little bit longer in the coffee than the 2-3 seconds but other than that it was amazing! Thank you! 🙏🏼
Very fluffy
Hi what can I substitute for the tofu kindly advise
Hola soy de Argentina felicitaciones ..me encanta todas las recetas..pregunta las galletitas son dulces ??
Hi! It’s slightly sweet.
Your cakes are amazing. Can you do some savoury dishes please
Thank you! Let us know if you something particular in mind :)
do you think I could use coconut yogurt for coconut cream?
I would say so! Just need high fat coconut yogurt. Seems like you may then skip the apple cider vinegar as the yogurt will have a tang already.
THANK YOU!!!
Please can I substitute the tofu I don’t have it in my place thx a lot 👍🏼
I haven’t tested though, vegan cream cheese would work. The texture will be a bit firmer. Thx:)
@@LowKeyTable thx a lot 😻
Ahahaha you didn't show how you cut the piece out. Did it leave a mess in the plate
Can you make a video of vegan cookies? I tried other Channel recipes, but till now I didn t find a good one
Thank you for the request :) We will try!
How to let Mascarpone firmer? It turns out too watery, thx
Hi! Make sure using scoopable coconut cream, thick part only not using liquid. Also, the tofu should be drained otherwise the cream can be watery. You can add more coconut cream to make it firmer. Hope that helps:)
@@LowKeyTable I will try again, but if don’t want coconut flavor too strong, is there any substitute?thank you
@@albeechang3886 In that case, you can use vegan cream cheese - less or no coconut flavour and the texuture will be firmer :) Hope that helps!
I'll stick to the UK, cannot find the ingredients you're using.
🤔🤔🤔
Hi, thx for the recipe. :) But are the Sotch fingers vegan? Each ingredient list I have found shows dairy products.
We used vegan and gluten free one. It’s available at Woolworths. Don’t worry about the ingredients we use.
Yep..even the gluten free fingers label says contains egg, etc, etc.
this is a painting
Disappointed. Scotch finger biscuits are NOT VEGAN
Scotch Finger has eggs..so it's not vegan
Hello! The scotch finger we used is vegan and gluten-free. It’s available at Woolworths (here in Australia). The ingredients are: Tapioca Flour, Chickpea Flour, Rice Bran Oil, Sugar, Golden Syrup, Natural Flavouring, Salt.