Excuse me?! Yes, you heard us correctly, a seed cycling Tiramisu, this is for your late Follicular phase when your inner summer is on the rise and you are in the mood for a little treat. A non-refined sugar, gluten-free treat might I add. It makes 4 petite servings, each with a full dose of FOL blend. So, technically you could have this four days in a row. 🤫 Adapt the recipe to your own taste, maybe you need more coffee, maybe more cream layer, maybe you want to experiment using LUT blend instead - do with this what you will. Enjoy!
Ingredients
Base (biscuit layer) double the mixture for more biscuits:
- 3 tbsp almond flour
- 4 tbsp FOL blend (ground flaxseed + pumpkin seed)
- 1 tbsp coconut flour (optional, for structure)
- 1 egg
- 1 tbsp maple syrup (or monk fruit/stevia to taste)
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of sea salt
Coffee soak:
- 1/2 cup strong brewed coffee, cooled
- 1/2 tsp maple syrup or monk fruit (optional)
Cream layer:
- 1 cup mascarpone (or thick Greek yogurt)
- 1/3 cup coconut cream (solid from chilled can)
- 4 tbsp FOL blend
- 1 1/2 tbsp maple syrup (or to taste)
- 1/2 tsp vanilla extract
To finish:
- Cacao powder for dusting
- Optional: sprinkle of FOL blend on top
Instructions
Make the base:
- Preheat oven to 170°C (340°F).
- Mix almond flour, FOL blend (4 tbsp), coconut flour, egg, vanilla, baking powder, maple syrup, and salt in a bowl until a thick batter forms.
- Spread onto a lined tray (about 1 cm thick).
- Bake for 10–12 minutes until firm and lightly golden.
- Let cool, then cut into fingers or small rectangles.
Soak the biscuit:
- Combine brewed coffee and optional sweetener in a shallow dish.
- Lightly dip each biscuit piece - just a quick soak so it doesn’t get soggy.
Prepare the cream:
- Whip together mascarpone, coconut cream, remaining 4 tbsp of FOL blend, vanilla, and sweetener until creamy and smooth.
Assemble:
- In small jars or a dish, layer coffee-soaked biscuit, then cream. Repeat once.
- Top with a final layer of cream.
- Dust with cacao powder.
- Chill for 2+ hours before serving. Best overnight!
