I wanted to try a vegan pască for a long time! It was the idea of my dear Ana Maria, the soul of NoMoMoo. You can try it, too, this year, multiply the amounts, and test its round version [in our family, pasca has always been square and flat 😊].

I hope you like it!

Serve it directly from the fridge!

 

[a 20x20 cm baking pan, but I recommend a 15x15 cm one]

 

You will need:

140g Cajoont

40g cashew sour cream

3 tbsp of [spring] water

1 tbsp of psyllium seeds

40g agave syrup

25g raisins

4 tbsp of flour

4 tbsp of semolina

 

+Cajoont, semolina -> baking pan

 

Bake away:

Let the delicious NoMoMoo products reach room temperature.

The psyllium seeds should sit in the water for at least 5 minutes.

Mix the ingredients listed above with the agave syrup, the raisins, the flour, and the semolina. Save a small amount of Cajoont and a little bit of semolina to ’butter and flour’ the baking pan; do it.

Then, pour the batter into the baking pan and bake for 25 minutes in the preheated oven at 170°C.

Let it cool well.

Another suggestion: let it sit in the fridge for 3-4 hours before savouring it.

 

Happy and tranquil Easter to you! ♥