A few years ago I was in London for a conference and I was having a great time chatting with friends, and I suddenly realised how easy it was to just grab a bowl of pasta and go for a run.
I was still in my teens, but it felt like the future was right.
I decided to make a quick and easy gluten-free version of Tiramis favourite dish and my life immediately turned upside down.
I have never looked back.
Today, I’m a regular at Tiramifoods Gluten-Free Café in New York City, where I enjoy a gluten-Free breakfast with a coffee and a glass of milk.
I think a healthy breakfast is the ultimate comfort food, especially when you can add something a little more to your meal than pasta.
This simple gluten-FREE Tiramisfood recipe has all the hallmarks of a good breakfast with milk and a few toppings to help it go from being a bit of a hassle to a breeze.
Tiramisanella Garlic bread is gluten- and dairy-free and the perfect base to add to a healthy bowl of vegan Tiramini.
This recipe makes enough for two to four bowls.
You can add more to a serving if you need to make extra.
Ingredients: 3 tablespoons butter, softened 1/2 cup granulated sugar 1/4 cup granular Splenda 1 tablespoon vanilla extract 1 cup finely grated garlic 1 cup gluten-flour 1 cup grated white cheddar cheese (for topping) Instructions: Place the butter in a large bowl and add the sugar, Splenda, vanilla, and garlic.
Add the cream, cheese, and cheddar and mix well.
Stir in the garlic.
Add in the flour and cook for about 5 minutes.
When the dough comes together add in the cheese, cheese mixture, and salt and stir until just combined.
Remove the dough from the bowl and stretch it out in a single layer.
Spread out the toppings on top.
Bake for 30 minutes, until the bread is cooked through and golden brown.
Serve with fresh parsley or basil and serve warm.
You could also serve it warm and topped with some homemade pesto or parmesan cheese.