Rupjmaizes kārtojums
This is a vegan version of the Latvian classic dessert rupjmaizes kārtojums where rye bread crumbs are layered with lingon berry jam and a vegan whipped topping. Using a dark rye bread in a dessert might sound peculiar but this combination works really well and is definitely worth trying.
Equipment
- Food processor
Ingredients
- 2-3 slices Latvian rye bread 200-300 g
- 1 tbsp sugar
- ½ tsp cinnamon
- 100 mL lingon berry jam or cranberry, black currant
Miyoko's whipped topping
- 2 tbsp cashew nuts 33 g
- 60 mL refined coconut oil 55 g
- 125 mL soy milk 117 g
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
Miyoko's whipped topping
- This recipe comes from Miyoko Schinner's book "The Homemade vegan Pantry", a great book if you like making your own pantry items.
- Blend all ingredients smoothly.
- Let sit in fridge overnight. It needs to be cold for the whipping to work.
- Next day, whip the cream using manual or electric beaters.
Rupjmaizes kārtojums
- Tear the bread slices into pieces and chop them finely in the food processor.
- Toast them in a pan on low heat. Don't let them get colour, this is just to dry them out.
- Tranasfer the dryd crumbes back to the food process. Add sugar and cinnamon. Process the crumbs urther to divide them more finely.
- In serving glasses, layer crymbs, cream and jam.
- Enjoy straight away or leave in fridge until ready to serve.
Notes
The whipped topping comes from Miyoko's book The Homemade vegan Pantry, a great book if you like making your own pantry items.