It is a dessert that I have prepared with the new Digestive Bio biscuits from Santiveri. I have tried the whole range and the truth is that they are all delicious… if you start, you eat the whole box. They are vegan, very crisp, and with a malt flavor and aroma that I love.

Barra de galleta y leche merengada (vegan)

Ingredients
  • 100 gr. of Original Digestive Bio cookies from Santiveri
  • 30 gr. of coconut oil
  • 150 ml. of natural oat milk (or other natural vegetable drink)
  • 200 gr. of natural soy yogurt
  • 1 sprig of cinnamon
  • 1 piece of lemon peel < / li>
  • 25 gr. of agave syrup
  • 1 cp of agar-agar powder
Preparation
  1. Crush the cookies together with the coconut oil. It is very important that the coconut oil is liquid. If it is solid (it usually happens if the ambient temperature is low) put it in the microwave or in a bain-marie for a few seconds.
  2. We line the base of the mold with plastic wrap or paper sulfurized and make the biscuit base. It is important to press the cookie so that the base is consistent. Let it rest in the fridge.
  3. We dilute the agar-agar in the oat milk and heat it in a saucepan over low heat together with the cinnamon stick and lemon peel. Stir occasionally.
  4. When the milk starts to boil, remove the cinnamon stick and lemon peel and add the yogurt. Let it boil for a couple of minutes, stirring constantly. Turn off the heat and add the agave syrup.
  5. When the mixture is tempered, pour it over the biscuit base inside the mold and let cool in the refrigerator until acquire a flan texture and carefully unmold.
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