Almond flour Ladyfingers Vegan Gluten Free
A version of a tiramisu base.
Equipment
- 1 large bowl, oven
Ingredients
- 1⅓ cups almond flour
- ¼ cup tapioca starch
- ½ tsp baking powder
- 1 tbsp melted coconut oil
- ¼ cup maple syrup
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F / 180°C.Line a baking sheet with parchment paper.
- Combine the almond flour, tapioca starch and baking powder in a bowl and whisk until evenly mixed.
- Add the melted coconut oil.maple syrup and vanilla.Stir until you get a smooth,firm dough.Add more almond flour if it's too wet.
- Refrigerate for 15 minutes.
- Shape the dough as ladyfingers,arrange them on a baking sheet.
- Bake for 9 - 12 minutes ,depending on the oven it can be up to 15 -16 minutes.
Notes
This is a cookie dough just as well,I chose to shape it as ladyfingers so I can use them as a tiramisu base.
The consistency is different than what we are used to when it comes to ladyfingers.They are more crunchy and chewy.
They turned out top absorb liquid well ( alcohol and coffee as a tiramisu base).
It was satisfying for me.It's my first plant-based gluten-free attempt to make a tiramisu and ladyfingers are a challenge in this case.