“Bird’s Milk” Sweets With Pineapple (Flour, Gluten & Sugar Free, Vegan)
Today is a special day. Well… every July 27th we have a special day.
Today your favorite culinary expert was born – me!
To beautifully celebrate this event (35 is not a joke), I’ve decided to please you with a wonderful recipe for “Bird’s Milk” (Russian: птичье молоко) sweets with pineapple.
Delicate, tasty, beautiful, and in my opinion, very festive.
You can cover the sweets with any chocolate, but today, I offer you a recipe for a very thin and crisp frosting. I doubt you can find a better one for these sweets. Delicious!
Let’s go cooking!
We will need:
For the sweets:
1 cup (250 ml.) rice flour (I use brown rice flour)
2 cups of almond, soy or any other milk
1 cup of pineapples (I use frozen ones)
12 medium, soft dates
1/2 tsp. of lemon juice
For the chocolate:
1/3 cup coconut oil
6 tbsp. sugar-free cocoa powder
4 tbsp. of agave syrup
Mix the flour with milk and cook it over a low heat. You can use store-bought flour, or you can make it yourself. You just need to grind the rice in a coffee grinder.
The composition after cooking should become dense. The porridge-like substance must be boiled.
Cover it with a lid and allow to sit for a little.
Soak the dates in water, and drain afterwards. Defrost the pineapple. Put the dates and the rice composition into a blender together with the pineapple and dates.
Blend to get a homogeneous mixture.
Put the mixture into the mold and place it in the freezer until it is completely solidified.
Melt some chocolate. Once the chocolate is melted the sweets can be dipped into it once or even twice to make the crust denser and to get a nice contrast with a delicate filling.
Take the sweets out of the freezer, let them get a little warm. Cut into convenient portions and cover with the melted chocolate. Done!
The melted chocolate on the sweets should freeze instantly. If yours remains slightly liquid, put the sweets in the freezer for 10 minutes to set firm.
Let this day be sweet for you!