I was looking through my copy of The Gluten-Free Vegan cookbook searching for a recipe tasty enough that I could make it for my gluten-eating-friend's birthday. She doesn't do eggs, so my standard GF cake recipes wouldn't cut it.
I came across a recipe for a pear torte that sounded like it would do the job. The recipe promised that this was the dish to take to potlucks and special suppers and that even gluten-eating non-vegetarians would like it.
Although I'm generally skeptical of statements like this I decided to make it. The crust is made of sorghum flour, walnuts, agave syrup, egg-replacer, a little vanilla and vegan margarine. The filling is tofutti cream cheese, tofutti sour cream, agave syrup and vanilla and it's topped with fresh pears and a sprinkling of cinnamon.
It took a bit longer than a cake to make - you have to pre-bake the crust, slice the pears, etc. But it was all worth it when my friend and I sampled it this morning. Although my friend will always try my concoctions, she is generally not a fan of gluten-free baking. The torte, however, was a welcome treat.
Sweet, nutty, creamy and crisp at the same time. This is definitely worth the effort.
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