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.
Course Dessert
Cuisine Latvian, Northern Europe
Keyword bread, cream, lingonberry, rye
Prep Time 20 minutesminutes
Cooling time 12 hourshours
Equipment
Food processor
Ingredients
2-3slicesLatvian rye bread200-300 g
1tbspsugar
½tspcinnamon
100mLlingon berry jamor cranberry, black currant
Miyoko's whipped topping
2tbspcashew nuts33 g
60mLrefined coconut oil55 g
125mLsoy milk117 g
2tbsppowdered sugar
½tspvanilla 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.