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Saturday, November 8, 2008

ROASTED APPLESAUCE/AMARETTI VEGAN GELATO

Best Blog Tips
An experiment we love, made with some of the apple bounty from my last post.

Printable Recipe (includes "Amaretti Crumbs" recipe


BRYANNA'S ROASTED APPLESAUCE/AMARETTI VEGAN GELATO
Makes 8/ 1/2-cup servings.
This is really delicious. The brown rice syrup adds a faintly caramel-like flavor that makes the ice cream seem very rich.

2 1/3 cup plain soy milk, or almond milk (such as Almond Breeze Original) or So Delicious Coconut Beverage, Original
1/2 cup raw cashews or cashew pieces, soaked in boiling water for 10 minutes and drained
1/2 cup brown rice syrup
2 teaspoons pure vanilla extract or vanilla paste
1/2 cup light-colored granulated organic sugar
1/4 teaspoon salt
1/2 tablespoon Instant Clear-Jel (See about this product and where to get it at this post ) OR 1/4 teaspoon Xanthan gum or Guar gum


ADDITIONS:
1/2 cup Vegan Amaretti Crumbs (see recipe in Cooking Tips) OR, you can simply use chopped toasted almonds instead
1/2 cup Chunky Roasted Applesauce (pictures at end of post)

Place the milk into a blender along with the soaked, drained cashews, and blend until VERY smooth and frothy (make sure that it is not grainy at all).

Mix all of the remaining ingredients, EXCEPT the Additions, into this mixture and blend again until it is VERY smooth.

Chill the gelato mixture thoroughly, and then freeze according to directions for your ice cream machine. Add the Amaretti Crumbs 30 seconds before stopping the machine. Remove the dasher and add the applesauce to the center. Using a small spatula, swirl the applesauce roughly through the ice cream.

Scoop into a quart container, cover and freeze until hard before serving.

Servings: 8
Yield: 1 quart

Nutrition Facts
Nutrition (per 1/2 cup):
273.7 calories; 18% calories from fat; 5.9g total fat; 0.0mg cholesterol; 131.1mg sodium; 182.5mg potassium; 55.8g carbohydrates; 1.1g fiber; 45.0g sugar; 54.7g net carbs; 5.0g protein; 5.8 points.



Printable Recipe

BRYANNA’S "AMARETTI" CRUMBS (SOY-FREE)

Makes 2 and 1/2 cups
From my book "Nonna's Italian Kitchen".

Italians use crumbled amaretti cookies (almond macaroons) in many desserts (and even in a few savory dishes with Renaissance roots). Since macaroons are made with eggs, we can't use packaged cookies for this purpose.

You can use this easy recipe when you need amaretti crumbs, and do away with the need to have baked amaretti on hand.

Nuts and breadcrumbs can be quickly toasted in your microwave, if you like.. You can grind them easily and quickly in a small electric spice or coffee grinder, or mini-chopper.

1 c. lightly toasted ground almonds
1 c. toasted white or sweet bread crumbs
1/2 c. maple syrup
1 tsp. pure almond extract

Preheat the oven to 300 degrees F.

Mix all of the ingredients together well. Spread the mixture on 2 cookie sheets and place in the heated oven.

Toast the mixture for about 15 minutes or until it has dried out a bit, but is still slightly chewy. Cool the mixture, then freeze in rigid plastic containers.

Chunky Roasted Applesauce after 45 minutes in the oven:



Chunky Roasted Applesauce after broiling, before adding sugar:



Enjoy!!

2 comments:

Our Food Recipes said...

Hi..you have a great informative food blog. Just added and "faved" you. Hope you can add Our Food Recipes. Thank you

nancy1973 said...

I am loving the fall theme of this gelato. What a way to put seasonal fruit to use! Added you to my blogroll! You can see my blog at http://testkitchenette.wordpress.com