Orc
diagnosed autist
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1:1 oat to regular flour, 1:1 protein powder to total flour (whey-cassein blend the more whey you use the harder the cake gets, cassein stays softer), vanilla extract (few teaspoons depending on strength), use a lot of erythrithol (replacement sugar) like 1/4th the flour in volume (I used a mix of brown and powder form), few spoons of apple sauce, few spoons of cornstrarch and some baking soda, blend a handful of almonds and throw those in too, how much you use of those depends on you an allergies, but they are to make the bread more 'bitter' because that is what the breading of tiramisu is supposed to be.
throw in some eggs (I used two for twice this amount of batter there's still some sitting in my fridge) and milk, I go by texture rather than measurements, but it has a normal 'doughy' consistency that you'd expect from muffins or bread.
it should resemble cake-like texture when you're done, I chucked mine in the oven for like 15 minutes at 200C but this varies a lot from oven to oven, after it's brown flip it around because the bottom is more porous.
for the bread sauce melt some dark chocolate with milk and rum extract, note that extracts have some alcohol but they dismal quantity it's contained in is easily cooked out, if you actually reduce beverages you will never get all of the alcohol out, do not use milk chocolate and don't add sugar to this, it is supposed to bitter, they normally use black coffee or unreduced alcohol for this, I also added some cinnamon to this but it probably wasn't needed.
sauce is a 1:1 blend of mascarpone and low-fat yogurt (0.1% fat), add as much whey as possible, it should still be somewhat fluid (think regular greek yogurt texture), also add cinnamon, and vanilla extract, and some stevia (doesn't need as much as erythrithol, just make it somewhat sweet and has some kick to it)
when you're done pouring in the sauce in an even layer sprinkle cocoa powder on top and leave it to rest in the cold for 6+ hours, the bread needs to soak up that chocolate sauce.
throw in some eggs (I used two for twice this amount of batter there's still some sitting in my fridge) and milk, I go by texture rather than measurements, but it has a normal 'doughy' consistency that you'd expect from muffins or bread.
it should resemble cake-like texture when you're done, I chucked mine in the oven for like 15 minutes at 200C but this varies a lot from oven to oven, after it's brown flip it around because the bottom is more porous.
for the bread sauce melt some dark chocolate with milk and rum extract, note that extracts have some alcohol but they dismal quantity it's contained in is easily cooked out, if you actually reduce beverages you will never get all of the alcohol out, do not use milk chocolate and don't add sugar to this, it is supposed to bitter, they normally use black coffee or unreduced alcohol for this, I also added some cinnamon to this but it probably wasn't needed.
sauce is a 1:1 blend of mascarpone and low-fat yogurt (0.1% fat), add as much whey as possible, it should still be somewhat fluid (think regular greek yogurt texture), also add cinnamon, and vanilla extract, and some stevia (doesn't need as much as erythrithol, just make it somewhat sweet and has some kick to it)
when you're done pouring in the sauce in an even layer sprinkle cocoa powder on top and leave it to rest in the cold for 6+ hours, the bread needs to soak up that chocolate sauce.
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