ENDOMETRIOSIS, CROHNS + CELIAC DISEASE DIET BLOG

Wheat, Gluten, Dairy, Egg, Lactose, Refined Sugar, Caffeine, Red Meat, Soya & Rice Free Recipes

Suitable For Endometriosis, Crohns ,Celiacs Disease IBS (Irritable Bowel Syndrome) Sufferers - Some Recipes Are Also Nut-Free, Vegan & Raw

Sunday, 20 October 2013

Vegan Chocolate & Hazelnut Daquoise

Chocolate & Hazelnut Daquoise
Vegan, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Red Meat Free, Soya Free, Egg Free, Dairy Free, Lactose Free.



Keep in an air-tight container or eat on the same day as making.

Ingredients:
Meringue (followed the Orgran packet recipe)
5oz Orgran No Egg Replacer
1 Tsp Apple Pectin
300ml Cold Water
1 Tsp Vanilla Paste
4.5oz Icing Sugar

Filling
6oz Cashew Nuts
3oz Agave Nectar
3oz Coconut Oil
2 Heaped Tbls Pure Sunflower Spread
100ml Water
Extra
1 Tbls Chicory 
2 Tbls Water
1 Tbls Carob Powder
10-12 Raw Hazelnuts




Start by making your filling as it will need to be put in the fridge over night to set.

 Add all of the filling ingredients to your high speed blender.
















Run your blender on high for 3 minutes until smooth.


Pour half the mixture into a bowl.

Mix the chicory with the water and stir.


With the half left in a blender add your chicory liquid coffee.




Blend on high for a few seconds.

Pour the mixture into another bowl and transfer the other half of the mixture into the blender.



Add the carob powder to the blender and blitz for a few seconds to combine. 



Now put your pots of filling into the fridge and leave them over night to set.




Morning... now you can start making your meringue.


Start by mixing the pectin and no egg powder together.

Then add the water and mix together.


Now put your foamy mixture under your mixer with the whisk head attached.

Set on the highest setting and add your icing sugar tsp by tsp until all the icing sugar has been used.





Keep your mixer on high for 5 minutes and watch it double in size.




You will be left with soft peaks.

Spoon the meringue into a freezer bag and cut the corner to create a pipping bag.

Swirl the meringue in a circle, roughly making 3 equal sized disk shape.

Set your oven to 1/2 Gas Mark for 2 hours.

When the two hours are up, do not open the door just turn the oven off and leave the meringues to cool with the oven.


Pop your raw hazelnuts onto a baking tray and put into your oven on gas mark 6 for 6-10 minutes.

Let them cool a little, put them onto a couple of kitchen towels and rub together to remove the skins.

Now for the assembling.

Take one of your disks and place onto a plate, spread your coffee filling on the top.





Next add the second layer of meringue and the coffee filling.
Finally add the last disk.

Spread your chocolate filling around the outside.

You can pipe some of the chocolate filling around the bottom.
(if you handle the filling too much it will melt)



Now pipe some of the coffee filling on top of the meringue equally spaced then add your roasted hazelnuts.

And there you have it your lovely Daquoise.

Enjoy!




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