During this Covid19 pandemic, iEat Green has offered a weekly Wednesday night, “Let’s Cook Dinner Together”, cooking classes on Zoom, where we all make delicious, plant-based meals together. Last week we focused on appetizers, and this week we focused on vegan desserts that are easy to make and super delicious!
As sheltering in place loosens up and people are venturing out, there seems to be less time for zoom classes. Therefore, this was my last zoom class for now and one of the desserts we made was this Mixed Berry Torte. This is made using gluten-free flour, but you can substitute regular flour or Whole Wheat Pastry Flour if you prefer.
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Preheat oven to 350º
Ingredients:
2 Tbs ground flax seeds, mixed with 2 Tbs. apple cider and 2 Tbs. water
4 medium ripe bananas
1/2 cup maple syrup
½ cup organic coconut oil
1 Tbs. vanilla extract
2 tsp baking soda
2 tsp. baking powder
Juice from 1 lemon (1/4 cup)
Zest from 1 lemon
½ tsp sea salt
1-½ cups GF, egg, and dairy free flour
½ cup GF oats, ground
½ cup ground almonds
1 cup each, strawberries, blueberries and raspberries
sprinkle powdered sugar on top as garnish (optional)
Instructions:
- Preheat oven to 350 degrees and spray tart pan with oil
- In small bowl, dissolve the flaxseed, water, and apple cider vinegar. Let set for 5 minutes.
- In food processor, pulse the bananas, and mix with the coconut oil, maple syrup, lemon juice and vanilla. Add the flaxseed.
- In another bowl, combine the dry ingredients, the GF flour, GF oats, almonds, baking soda, baking powder, lemon zest, and salt
- Add the wet ingredients to the dry ingredients, mix well
6. Pour batter into tart pan. Fill halfway. If you have extra batter, make a small loaf or muffins with the extra.
7. Add the berries to the batter in the tart pan. Feel free to make a decoration with the different colors, or just spread them randomly. Lightly press the berries into the batter.
8. Bake for 30-40 minutes or until a toothpick or knife comes out clean. Let cool before cutting
- 2 Tbs ground flax seeds, mixed with 2 Tbs. apple cider and 2 Tbs. water
- 4 medium ripe bananas
- ½ cup maple syrup
- ½ cup organic coconut oil
- 1 Tbs. vanilla extract
- 2 tsp baking soda
- 2 tsp. baking powder
- Juice from 1 lemon (1/4 cup)
- Zest from 1 lemon
- ½ tsp sea salt
- 1-½ cups GF, egg, and dairy free flour
- ½ cup GF oats, ground
- ½ cup ground almonds
- 1 cup each, strawberries, blueberries and raspberries
- sprinkle powdered sugar on top as garnish (optional)
- Preheat oven to 350 degrees and spray tart pan with oil
- In small bowl, dissolve the flaxseed, water, and apple cider vinegar. Let set for 5 minutes.
- In food processor, pulse the bananas, and mix with the coconut oil, maple syrup, lemon juice, and vanilla. Add the flaxseed.
- In another bowl, combine the dry ingredients, the GF flour, GF oats, almonds, baking soda, baking powder, lemon zest and salt
- Add the wet ingredients to the dry ingredients, mix well
- Add the berries, and lightly mix in. Pour batter into tart pan. Fill halfway. If you have extra batter, make a small loaf or muffins with the extra.
- Bake for 30-40 minutes or until a toothpick or knife comes out clean. Let cool before cutting
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