Today we’re cooking my favorite cakes out of all recipes on www.likelida.com.
I love their delicate taste, aroma and the level of cooking simplicity.
All the ingredients are basic and it’s hard to believe until the very end that their combination gives such a fantastic result.
Aren’t they beautiful? For the base, I use roasted hazelnut nuts.
I strongly recommend using roasted hazelnuts, since their smell is half of the success of this recipe. Rice cream tastes like a regular brewed one.
I use brown rice flour, but white rice flour will be good too. A thick, sweet cream is a sweet tooth’s dream!
Control yourself when you’re cooking them, I certainly know how difficult it is to resist such a tempting desire and not to sample the cream for the second or the third time. It requires willpower.
They are very tasty, sweet and healthy. It will be a success, guaranteed!
Ready? Set?Let’s go cooking!
We will need: (7-8 pieces)
For the base
1.5 cups (1 cup – 250 ml.) of fried hazelnuts
8-9 large, soft dates
1/2 cup rice flour (I use brown rice flour)
1 cup soy, almond or any other milk
1.5 tbsp. of coconut oil (can be replaced with any vegetable)
Grind the nuts.
Add the dates.
It will form a soft dough.
Line the baking mold with baking paper so that the dough does not stick or you can simply use a silicone mold. Pour the dough there.
Soak the dates if yours require this.
Measure 1/2 cup of all-purpose flour. You can make it yourself, which, in fact, is cheaper than buying it in a store. Just grind the rice.
Put the flour into a saucepan, pour in the milk and cook (over low heat) until it thickens.
Let the rice stand under the lid for a while so it will be completely cooked. The rice should not be stiff and squeak on your teeth.
Put the rice in the blender, add the dates which we soaked before. Pour in the oil.
Blend everything to get a thick and ve-e-ery tasty cream. Now turn on your “willpower” mode – no more than one spoon is allowed. Hehe.
Spread the cream over the base.
Put it in the freezer until it sets.
Done! Take it out 10 minutes before serving.
I wish you all a wonderful spring!