Makes 6 servings
Here’s a dairy-free, reduced-fat take on a classic French dessert. Soy milk and almond butter stand in for cream. Dates and stevia (a calorie-free herbal sweetener) replace sugar. Gelatin and agar make the mixture set up. FYI: Look for a brand of date sugar that does not contain oats, which reduce the concentration (requiring twice as much) and cause problems for people sensitive to gluten. The label should say, “date powder” or “dried powdered dates.”
• Mocha Soya Pot de Crème: Replace the 1/2 cup hot water with a strong brew of Raja’s Cup, Roastaroma herbal tea or your favorite grain “coffee” beverage.
• Bake custard in paper-lined muffin tins resting in an oblong baking pan filled with about 1/2 inch boiling water. The texture won’t be the same, but you will be able to bake a larger batch for company.
Chef Rachel Albert-Matesz brings 17 years of experience to the table as a whole-foods cooking instructor, healthy cooking coach, freelance food and health writer, and former restaurateur. Rachel currently teaches cooking classes and operates a personal chef service in Phoenix, Arizona.
Click here for the original article, A New Spin on Soy.
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