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Vegans are a small but growing group, with numbers tripling in the last three years. But even more people are increasing their ratio of plant-only foods and meat consumption continues to decline. So here is a lovely vegan recipe.
Ingredients:
For the pastry:
70g ground almonds
40g gluten free plain flour
40g rice flour
30g coconut oil (melted)
4-5 tbsp water
1 tbsp coconut sugar
For the chocolate filling:
350ml almond milk (any non-dairy milk)
4 tbsp maple syrup or agave nectar
3½ tbsp cornflour
1½ tbsp cocoa powder
pinch of salt
To decorate:
Toasted chopped hazelnuts
Method:
Preheat oven to 180⁰C
For the pastry cases:
Prepare 4 x 10cm tartlet tins by greasing them.
Combine all the ingredients in a bowl until a dough forms. I usually leave 1 tbsp of water out and then add it if required, you don’t want the dough to be too wet. Once the dough is ready, split it into 4 and then press each portion into the tins, pressing it down to spread it evenly onto the base and up the sides. Use a fork to pierce the surface of the pastry, and up the sides. This will stop it bubbling when baked, and/or use baking beans. Place in the oven and bake for appx 20-25 mins, until the pastry has gone golden brown and is firm to touch. Take out the oven and allow to cool completely.
For the chocolate filling:
Place all the ingredients in a saucepan, mixing well, and cook on a low heat for appx 8 mins or until mixture has thickened and taken on a custard like appearance. I use a stainless steel saucepan so that I can whisk the mixture while it cooks, I find this the best way to incorporate all ingredients and to stop it going lumpy while it cooks.
Once the mixture is ready, take off the heat and pour evenly into the prepared cases. Scatter the chopped walnuts (or any topping of your choice) over the top, allow to cool and place in the fridge for a few hours to set.
Enjoy.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.