Blueberry Custard Tart | Vegan

Time

Prep:

30 minutes

Cooking:

60 minutes

Rest:

30 minutes

Nutrition Information

Servings: 8

Calories per serving: 202 kcal

Calories per 100g: 285 kcal

Ingredients

For the base

75g flour

50g coconut oil

25g cold water

1tbsp sugar

For the custard

2 tbsp corn starch

200g coconut milk

1 packet vanilla sugar

For the glaze

150g Jam

30g Water

Instructions

Base

Mix together flour and coconut oil until a sand like consistency is achieved. Then add in the cold water, make sure this is very cold. Mix just until the mixture comes together. Form into a ball, flatten it slightly and then let rest in the fridge for at least 15 minutes. Line a 20 cm cake pan or comparable baking dish with parchment paper. Then roll out the rested dough between some more parchment paper, alternatively flatten it with your hands. Place the measures parchment paper to line the cake pan on top of it and placing the rolled out dough in the cake pan. It might need some adjusting or reforming of the dough to fit the cake pan, a glass with stright sides can be usefull to press it into the pan. Make sure that the dough covers the base and comes up about 2 cm on the sides. Make sure to poke a lot of holes into the bottom part of the dough, before letting it rest in the fridge for 15 minutes again. The holes will ensure the base does not rise up too much end up with any air pockets, as the air can escape.

Bake the base

Preheat the oven to 180 degrees celcius. Bake the base for 30 minutes or until it is golden brown.

Custard

Meanwhile, place the corn starch into a small mug along with a small amount of the coconut milk, then whisk this together until the mixture is smooth and has no lumps. In a small pot add the corn starch mixture, the rest of the coconut milk and vanilla sugar. Consistently stir this over a medium-low heat until the custard begins to thicken and coats the back of a spoon. This should take about 10 minutes. Pour into the baked base and bake in the already preheated oven for 30 minutes, or until the custard is set, with a slight juggle in the middle. The custard mixture might bubble slightly while it is in the oven, don’t worry about this, that’s normal.

Glaze

Add the jam and water into a small saucepan and heat it slowly until it bubbles. To get rid of lumps, it may be necessary to whisk the mixture while it heats up. Pour this on top of the baked custard layer, then let the tart cool completely before serving, at least one hour.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

This is a great way to use up jam or marmelade you have at home, so feel free to use any kind that you have at home.

I used canned coconut milk in this recipe, as the fat in it helps the custard to set.

The coconut oil could also be replaced with margarine and the custard could also work with a form of vegan cream or milk, although I recommend the using the coconut milk for flavour.

Apple Crumble | Gluten Free & Vegan

Time

Prep:

15 minutes

Cooking:

45 minutes

Nutrition Information

Servings: 6

Calories per serving: 215 kcal

Calories per 100g: 186 kcal

Ingredients

Crumbles

50g Ground Almonds

50g Oats

50g Coconut oil

25g Sugar

25g Boiling Water

1/2 tsp cinnamon

1/2 packet Vanilla Sugar

A dash of Salt

Apple Base

3 Apples

1/2 packet Vanilla Sugar

1/2 tsp cinnamon

Instructions

Preheat the oven to 180 degrees. Peel the apples and cut them into large chunks. Then place them into a small baking dish and cover them with sugar and cinnamon.

Add the coconut oil and boiling water into a bowl, then add the rest of the ingredients and mix until a crumbly texture forms. Place these over the apples in an even layer and put the baking dish into the oven for 45 minutes or until the apples are soft and the crumbles baked to a golden brown colour.

Serve

Best served warm with a scoop of vanilla ice cream.

Storage

Store covered in the fridge for app to 3 days.

Notes

Oats are naturally gluten free, to ensure that this recipe is also, make sure to get certified gluten free oats as they the regular ones could be contaiminated during transport or processing.

Feel free to replace the coconut oil with margarine or (vegan) butter, depending on whether the recipe needs to be vegan.

The salt in this recipe brings out the other flavours, it is not meant to make the recipe salty, so only add a very small amount.

Waffles

Time

Prep:

15 minutes

Cooking:

30 minutes

Resting:

30 minutes

Nutrition Information

Servings: 10

Calories per serving: 214 kcal

Calories per 100g: 285 kcal

Ingredients

250g flour

125g butter

25g sugar

250ml milk

2 eggs

1 packet vanilla sugar

1/4 tbsp baking powder

salt

Instructions

Batter

Make sure all ingredients are at room temperature.

Beat the butter together with a dash of salt until creamy. Mix the vanilla sugar und regular sugar, then alternate between adding the sugar and milk, mixing until all the sugar granuals have incorperated. Then sieve the flour and fold it carefully into the mixture.

Bake

Preheat a waffle iron, spread some butter on it to stop the waffles from sticking. Then bake the waffles for around 3 minutes, or until they are golden brown.

Serve

Serve with your choice of toppings, such as chocolate spread, jam or peanut butter, as well as fresh fruit or bits of chocolate.

Storage

Store for up to 3 days in an airtight container in the fridge, warm up before serving.

Notes

Feel free to replace the butter with margarine for a diary free option.

In terms of toppings, there are really no limits. Personally I really enjoy adding chocolate spread, fresh berries (when in season), mango, banana and cut up chocolate pieces.

Matcha Porridge

Time

Prep:

5 minutes

Cooking:

10 minutes

Nutrition Information

Servings: 1

Calories per serving: 326 kcal

Calories per 100g: 102 kcal

Ingredients

45g Oats

1/2 tsp Matcha (green tea) powder

50ml unsweetened soy milk

100ml water

1 Banana

1 tsp hemp seeds

1 tsp coconut flakes

Instructions

Combine oats, water and matcha powder in a pot and simmer over low heat while stirring. Once the mixture has thickened, add the soy milk. Let simmer and stir again until the desired consistency is reached. Then top with banana, hemp seeds and coconut flakes to serve.

Storage

The porridge itself can be stored in the fridge in an airtight container for up to 3 days, the toppings should be added just before serving.

Notes

Oats are naturally gluten free, to ensure that this recipe is also, make sure to get oats that were not processed in a factory which also processes wheat products.

If you don’t have the suggested toppings, feel free to use what you have at home. Any fruit, nuts, dried fruit, seeds, leftover chocolate, nut butter. Personally I like to have a crunchy element though.

If you don’t have matcha, feel free to add any other flavourings to the porridge you may have, such as cinnamon, nut butter or chocolate spread.

If you don’t have soy milk or don’t require the recipe to be vegan, feel free to add the milk you have. Taste wise I personally prefer to use plant milks, rather than diary, but it will work with any milk.

Banana Bread

Time

Prep:

10 minutes

Cooking:

45 minutes

Nutrition Information

Servings: 15

Calories per serving: 159 kcal

Calories per 100g: 316 kcal

Ingredients

1 egg

80g molasses

65g ground almost

65g oats

3 very ripe bananas

1/2 tsp baking soda

1/2 tsp baking powder

200g Pecans

Instructions

In a food processor, blend together oats and ground almonds until a powder forms. If you don’t have a food processor this step can also be omitted. Then mash (or blend) the bananas until a smooth paste forms. Add the egg, molasses, baking powder and baking soda, mixing well to combine, then add the pecans and mix again.

Bake

Pour the mixture into a lined loaf pan and bake in a preheated oven at 180 degrees celsius for 45 minutes, making sure to cover the loaf pan with some aluminium foil after 30 minutes. Then let the banana bread cool completely before removing from the loaf pan.

Storage

Store for up to a week in an airtight container.

Notes

The bananas should have a lot of brown spots on them to if they are ripe enough – if they are still yellow or green they will not be sweet or soft enough.

Oats are naturally gluten free, to ensure that this recipe is also, make sure to get oats that were not processed in a factory which also processes wheat products.

If a gluten free option is not required, the oats and ground almond can be replaced by 130g of flour. If it’s self-raising flour, the baking soda can also be omitted.

Add-ins of choice; chocolate, nuts, leftover cookies/chocolate bars/pretzels/popcorn/etc. and spices such as cinnamon or vanilla can also be added, as well as a dash of salt to enhance the other flavours.

Chocolate Hazelnut Granola

Time

Prep:

10 minutes

Cooking:

20 minutes

Nutrition Information

Servings: 12

Calories per serving: 246kcal

Calories per 100g: 506 kcal

Ingredients

100g oats

150g hazelnuts

50g pumpkin seeds

5 medjool dates

75g peanut butter

1 tbsp coconut oil

75g dark chocolate

Instructions

Granola Base

In a large bowl mix together the oats, hazelnuts and pumpkin seeds.

Peanut & Date Caramel

Soak the dates in boiling water for 5 minutes. Drain and blend them together with the peanut butter and coconut oil. You can use a food processor or even just a fork for this. Add some of the soaking water if the mixture is too thick

Bake

Mix together the caramel and granola base until chunks begin to form. Transfer the mixture to a lined baking sheet and bake in a preheated oven at 180 degrees celsius for about 20 minutes. Stir every 5-10 minutes to ensure the granola browns evenly and does not burn. Remove from the oven and let cool completely on the baking tray.

Chocolate Chunks

Chop the chocolate into chunks and add them to the cooled granola

Storage

Store in an airtight container for up to two weeks

Notes

If you don’t have medjool dates, feel free to replace them with 120g of any other dates. These might require longer soaking before being blended.

Oats are naturally gluten free, to ensure that this recipe is also, make sure to get oats that were not processed in a factory which also processes wheat products.

To ensure this recipe is vegan, make sure to check the ingredient label on the chocolate. Most dark chocolate is vegan.