Apricot & Coconut Bliss Balls (GF) (LF)

Bliss Balls are the easiest lactose-free, dairy-free, gluten-free morsels of deliciousness with no added refined sugar you can make. These ones are of the apricot and coconut kind and one of my favourites. Just pop the ingredients in a food processor, blitz, roll into balls and after 30 minutes in the fridge, BOOM! BLISS BALLS!

Apricot & Coconut Bliss Balls

INGREDIENTS:
1 cup dried apricots
1 cup desiccated coconut
1 cup almond meal
1 tbsp melted coconut oil
1 tsp vanilla essence
2 tbsp honey


METHOD:

Put all the ingredients into a food processor.
Pulse until well blended and mixture comes together.
Add a little water (tablespoonfuls at a time) if mixture looks to dry.
Roll into bite-sized balls.
Refrigerate for 30 mins.
Serve.

Enjoy!

Profiteroles (GF) (LF)

Profiteroles are always a delicious favourite. These are gluten-free and filled with dairy-free creme patisserie, topped with a drizzle of melted chocolate, strawberry coulis and served with a side of strawberries... how can you go wrong? I made these for dessert when I visited my brother and sister-in-law for dinner and they loved them. As an experiment I made pear creme patisserie and filled a few with that for a more indulgent treat.

Profiteroles

 
INGREDIENTS:
Profiteroles:
55g margarine
70g rice flour
125ml water
2 eggs

Soy Creme Patisserie:
450ml soy milk
55g caster sugar
55g cornflour
2 eggs


METHOD:
For the creme patisserie:
Whisk all ingredients in a pan and cook over a medium heat until thick.
Remove from heat and cover with non-stick baking paper.
Refrigerate for at least an hour.

To make pear creme patisserie:
Stew 3 pears until soft, puree and add to creme patisserie with 1/4 cup of softly whipped cream.

Creme Patisserie, Pear Puree and Cream

 For the Profiteroles:
Preheat oven to 220 degrees Celsius.
Heat water and margarine for profiteroles in a pan.
Once boiling, remove from heat.
Add flour and beat with a wooden spoon until mixture leaves the side of the pan.

Profiterole Mix - Ready for eggs to be added

Beat eggs in one at a time.

Profiterole Mix - Just after 2 eggs have been added

 Continue beating until mix is smooth and shiny.
Place mixture into a piping bag and pipe rounds onto a baking tray lined with non-stick baking paper.
Bake for 25 minutes or until puffed up and golden.

Profiteroles - Just out of the oven

When ready, remove profiteroles from oven and quickly pierce the base of them with a cross.

Profiterole - Cross in the base

Leave to cool on a wire rack.
Once cooled fill the profiteroles with the creme patisserie.
Serve with fresh strawberries and a drizzle of melted chocolate and strawberry coulis.

Enjoy!


Tips and tricks:
- Just omit the cream if you want to make dairy-free creme patisserie

Creme Patisserie and Pear Puree

 - Leave about 5cm between each piped profiterole to give them room to expand
- If you're after a rustic look, just drop tablespoonfuls of mix onto the tray rather than piping
- The cross in the base after cooking the profiteroles is to allow steam to escape, preventing them from going soggy so you can just stab a hole in the side if you aren't too worried about presentation.

Genoise with Raspberries & Cream (LF)

Genoise filled with rasperries and cream is a delicious dessert. It's lactose-free and awesomely delicious. Genoise is just a fancy sponge so have a go, make one and try it for yourself!

Genoise with Raspberries & Cream

INGREDIENTS:
For the genoise:
40g margarine, melted
4 size 6 eggs
125g caster sugar
125g flour
1tsp vanilla essence
zest of 1 lemon
400g raspberries


For soy creme patissiere
450ml soy milk
55g caster sugar
55g cornflour
3 size 6 eggs

METHOD:

For the creme patissiere:
Place all ingredients in a blender and blend until smooth.
Pour into a saucepan and heat over a medium heat until thick.
Transfer to a bowl, cover with baking paper to prevent a skim forming then place in the fridge to cool.
Once cold, fold in 75g raspberries.

For genoise:
Preheat oven to 180 degrees celcius.
Gease a 20cm springform pan or 4 mini springform pans
In a heatproof bowl over a pot of boiling water, whick together eggs and sugar.
Keep whisking until mixture expand to 5 times in volume and the whisk leaves a trail when lifted.
Remove from the heat and whisk for another minute.
Fold in sifted flour, vanilla, lemon zest and melted margarine into mixture
Put mixture into cake tin(s).
Bake for 25 minutes until top is springy and light golden brown. A skewer should come out clean.
Leave cake to cool in tin for 5 minutes then turn out onto a wire rack.
When cake is cold, cut horizontally to give three layers of cake.
Place bottom layer on a serving plate; spread a layer of creme patissiere on top.
Repeat layering then decorate with fresh raspberries and a dusting of icing sugar.

Enjoy!

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Strawberry Millefeuilles (LF)

Strawberry Millefeuilles is a rich and filling dessert despite its deceptive light and airy appearance. By making creme patissiere using soy milk and using cheap margarine based store bought flakey pastry this is a super treat for my lactose-intolerant partner that's really easy to make. The strawberries can be replaced with other fresh berries such as raspberries or blueberries and whipped cream can be used in place of creme patissiere for an impressive looking quick dessert.

Strawberry Millefeuilles

INGREDIENTS:

3 sheets flakey pastry
400g strawberries

For soy creme patissiere
450ml soy milk
55g caster sugar
55g cornflour
3 size 6 eggs

METHOD:
Preheat oven to 200 degrees celcius.
Place a sheet of flakey pastry on a lined baking tray.
Place a wire rack on top of the pastry.
Bake for 15-20 minutes until just brown.
Flip the sheet of pastry and bake for another 10 minutes until both sides are browned.
Remove from oven and transfer to a chopping board.
Repeat for the remaining 2 sheets of flakey pastry.

For the creme patissiere:
Place all ingredients in a blender and blend until smooth.
Pour into a saucepan and heat over a medium heat until thick.
Transfer to a bowl, cover with baking paper to prevent a skim forming then place int eh fridge to cool.

To assemble the Millefeuiles:
Spread half the creme patissiere over one sheet of flakey pastry.
Sprinkle with half the strawberries.
Repeat with another layer of pastry, creme patissiere then strawberries.
Place the last sheet of pastry on top and sprinkle with icing sugar.

Keep chilled for up to 6 hours before serving.

Enjoy!

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Raspberry Frangipane Tart (Possible LF)

Raspberry Frangipane Tart is sweet, tart and full of fruit. I made this one for a dinner party as the dessert after a delicious roast chicken; it went down well. I even made separate mini lactose-free ones for my partner - to do the same replace the butter with margarine and milk with soy milk and it tastes just as fantastic!

Raspberry Frangipane Tart

INGREDIENTS:

For the pastry:
125g sugar
155g butter
40mL milk
270g flour
1 tsp baking powder
1tsp salt


For the filling:
180g butter, softened
180g icing sugar
180g ground almonds
70g flour
1 size 6 egg

For the tart:
300g frozen raspberries, thawed
1/2 cup apricot jam

METHOD:
For the pastry:
Beat sugar and butter together until light and fluffy.
Add milk, flour, baking powder and salt and mix until combined.
Wrap in pastic wrap and refrigerated for at least 30 minutes.

For the filling:
Beat butter, icing sugar, almonds and flour until well combined.
Add the egg and mix until combined.
Set aside.
Gently simmer the apricot jam with 4 tablespoons of water for 5 minutes, remove from heat and set aside.

For the tart:
Preheat oven to 170 degrees celcius.
Roll out pastry to 4mm thick and line a 24 cm loose-bottom tart tin.
Spread filling into pastry.
Place raspberries evenly over the top of the filling.
Bake for 25 minutes or until golden.
Allow to cool before removing tart from its tin.
Glaze with apricot jam mixture.

Serve with vanilla ice cream and berries.

Enjoy!

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Chocolate Cherry Mousse Cake

Chocolate Cherry Mousse Cake is like a combination of desserts...black forest gateaux and chocolate mousse. I think it works well and most of it was destroyed at the girl's night I made it for. It is a bit of effort to make but I loved the challenge and thoroughly enjoyed the result. 

Chocolate Cheery Mousse Cake

INGREDIENTS:

For Chocolate Genose Sponge:
75g flour, sifted
60g cocoa, sifted
4 size 6 eggs
125g castar sugar
30g melted butter

For Cherries:
400g of pitted cheeries, from a jar or tin.
150g castar sugar
Zest of 1 orange
2 cloves

For Chocolate Mousse:

500mL milk
125g castar sugar
1 vanilla pod, split and seeds scraped.
200g dark chocolate (at least 50% cocoa solids)
6 eggs yolks (size 6 eggs)


METHOD:

For the chocolate genose:
Preheat oven to 190 degrees celcius
Grease and line a 23cm springform cake tin

Whisk eggs and sugar together in a bowl for about 15 minutes or until the misture leaves trails when you lift the whisk.
Fold in flour and cocoa.
Add melted butter and fold into mixture until just combined.
Pour into prepared tin.
Bake for 30 minutes or until springy to the touch.
Remove from oven and invert onto a wire rack to cool.

For the cherries:
Put cheeries into a saucepan, cover with juice from the can/tin, add water if necessary to ensure the cherries are covered.
Add sugar, orange zest and cloves.
Over medium heat stir until sugar has dissolved.
Remove from heat and leave until required.

For the Chocolate Mousse:
Make a creme anglaise... slowly bringing to the boil, the milk, two-thirds of the sugar, vanilla seeds and the vanilla pod in a saucepan.
Whisk egg yolks and remaining sugar in bowl until pale and leaves a light trail when the whisk is lifted.
Whilst whisking, pour hot milk mixture into egg yolk mixture, then pour back into saucepan.
Cook over a low heat but do not allow it to boil or it may curdle.
Once it thickens and lightly coats the back of a spoon, remove from the heat.
Break up the chocolate and place ina bowl.
When the creme anglaise is 75 - 85 degrees celcius, pour onto the chocolate and stir with a wooden spoon.
Whisk until smooth.
Whip the cream in another bowl until a trail is left when the whisk is lifted out.
Fold the cream into the chocolate mixture until just combined.

To Assemble:
Drain the cherries, discarding the cloves and orange zest.
Pour syrup into a saucepan and bring to the boil then remove from the heat.
Split the chocolate genose sponge horizontally and soak the cut sides with hot syrup.
Place outer ring of the springform pan on a flat plate.
Place top half of sponge, cut side up int he ring.
Spread a layer of chocolate mousse over the sponge about 1.5cm thick.
Evenly scatter the cherries over the mousse - reserving a dozen for serving.
Place second sponge, cut side down, on top and lightly press down.
Spread a thin layer of mousse on top.
Place int he fridge to set for at least 4 hours, until ready to serve.

To Serve:
Soak a tea towel in hot water, wring out and wrap around the tin then slowly lift off the outer ring.
Scatter chocolate shavings over the top of the cake and around the sides.
Dip a sharp knife into hot water, quick wipe dry, and cut the mousse cake into 12. Cleaning and dipping the knife into hot water between each slice.
Serve with a cherry on top and a quinelle of cream or fresh fruit to cut through the rich chocolate goodness.

Tips:
-Make sure the genose sponge is soaked as much as possible to give a moist and delicious result.
-Fresh cherries can be used too, just simmer them with the sugar, orange zest and cloves until they are soft.
-This can be made the day before serving and the leftovers kept in the fridge for the following day (ie lasts for 2 days).

Enjoy!

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Lemon Polenta Cake (LF) (GF)

Lemon Polenta Cake is Gluten free and lactose free aswell as moist and delicious. Containing a bunch of lemon zest and being soaked in lemon syrup this is definitely packed full of natural lemon essence. I'm not usually a big fan of the testure polenta creates but the addition of almond meal seemed to have made for quite a nice surprise; just make sure the cornmeal you use is not too coarse otherwise you'll be enduring bits of grain stuck in your teeth!

Lemon Polenta Cake

INGREDIENTS:

175g margarine
175g caster sugar
3 size 6 eggs, beaten
75g coarse cornmeal
175g almond meal
zest of 2 lemons, finely grated
1tsp gluten-free baking powder

25g caster sugar
2 lemons, juiced

METHOD:

Preheat oven to 160 degrees celcius.
Grease and line a 23cm springform loose botton cake tin.
Cream margarine and first measure of sugar together.
Whisk in eggs a little at a time.
Fold in polenta and almond meal.
Fold in lemon zest and baking powder.
Spoon mixture into prepared tin and smooth off the surface.
Bake cake for 50-60 minutes until springy and a skewer comes out clean.
Leave in tin for a few minutes before placing onto a wire rack - baked side up.
Heat lemon juice and second measure of sugar in a saucepan over medium heat until sugar has dissolved. Remove from heat.
Poke holes in the top of the cake whilst warm.
Pour hot lemon syrup over the top surface of the cake, a little at a time. Waiting for the syrup to soak into the cake before adding more.
Once cooled serve at room temperature with a sprinkle of lemon zest and if you like it, a spoonful of cream.

Enjoy!

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Feijoa, Ginger, Walnut & Pistachio Cake (possible LF)

Feijoa, Ginger, Walnut & Pistachio Cake is just pure moist yumminess. I recieved 8 kilos of feijoas from my mum one day and I figured this looked like a delicious way of getting rid of a fair few of them. With feijoa pulp and cream cheese filling between layers of delicious cake with the wonderful surprise and texture of a pistachio and walnuts every now and then, I don't think you can go wrong with this cake - unless you're not a fan of feijoas of course. I even made a mini lactose free version for my partner - see note at bottom for lactose-free icing option which will make this recipe lactose free :).

Feijoa, Ginger, Walnut & Pistachio Cake

INGREDIENTS:

For the Cake

450 g flour
1 1/2 tsp baking soda
pinch of salt
440g caster sugar
4 eggs
500ml soybean oil
1 tsp cinnamon
2 tsp ground ginger
2 cups mashed feijoa pulp
450g can crushed pineapple, drained
100g Walnuts, chopped
50g Pistachio nuts, chopped

For the Filling

2 cups feijoa pulp, mashed
60g caster sugar
2 tsp grated fresh ginger
1 lemon, zested

For the Icing

200g softened butter
500g softened cream cheese
1 lemon zested
3 tsp grated fresh ginger
225g icing sugar

METHOD:

For Cake:
Preheat oven to 180 degrees celcius.
Grease and line 23cm loose bottom cake tin with non-stick baking paper.
Sift flour, baking soda and salt into a bowl.
In another bowl beat together sugar, eggs, oil, cinnamon and ginger until well combined.
Stir through feijoa pulp.
Slowly add the dry sifted ingredients and beat until mixture has a smooth consistency.
Fold through pineapple and nuts.
Pour into prepared cake tin and bake for 80-90 minutes or until a skewer comes out clean.
After an hour of baking, cover with foil to stop the top from burning.
Once cooked through, remove from oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack.

For Filling:
Place, feijoa pulp, sugar, ginger and lemon zest into a medium saucepan and bring to the boil over medium heat.
Once boiling reduce heat and simmer for 15 minutes.
Set aside to cool.

For Icing:
Beat butter, cream cheese, lemon zest and ginger until creamy.
Add icing sugar and beat until smooth.

To Assemble:
Once cake is cooled, slice horizontally to give 3 even layers of cake.
Place one layer of cake on a cake plate and spread one third of the icing over it. Then spread half the feijoa filling over the icing.
Place a second layer of cake on top and spread with icing and filling layers.
Place third layer of cake on top and cover with remaining icing.
 
Slice and serve on its own or with sliced feijoas and chopped nuts.

Note -  to make this lactose free, beat together 225g icing sugar with 225g margarine until smooth and creamy then use it in place of the icing recipe given above.

Enjoy!

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German Apple Cake

German Apple Cake is delicious with its muscavado sugar filled filling and Streusel topping. Made this one especially for a friend heading home to Germany hosted by another friend who likes apple desserts - two birds with one stone! It is definitely best served warm out of the oven with a scoop of vanilla ice cream but it is just as wonderful the next day after a quick reheat in the microwave.

German Apple Cake

INGREDIENTS:
115g flour
85g muscavado sugar
2tsp cinnamon
75g unsalted butter, softened

175g unsalted, softened butter
175g muscavado sugar
zest of 1 lemon
3 size 6 eggs
175g self-raising flour
3 tbsp milk
2 granny smith apples, peeled and sliced


METHOD:

Preheat oven to 190 degrees celcius.
Put flour, first measure of sugar and cinnamon into a bowl.
Rub in first measure of butter until like breadcrumbs.
Roll in to a crumbly ball od dough then wrap in plastic wrap and place in thr refrigerator for 30 mins
Grease and line a 23cm loose bottom cake tin.
Cream second measure of butter and sugar in a bowl.
Add lemon zest and mix through.
Beat in eggs one at a time, mixing well after each addition.
Sift in self-raising flour and gently fold into the mixture.
Add milk and gently mix in.
Spread half the mixture into prepared tin.
Arrange half the apple wedges over the batter.

German Apple Cake - Layering

Spread the rest of the mixture over the apples, then arrange remaining apples on top.
You should now have layers of: batter - apple - batter -apple.
Remove dough from fridge and coarsely grate. This is the streusel topping.
Sprinkle this topping all over the top of the cake.

German Apple Cake - Topping

Bake for 45 minutes or until an inserted skewer comes out clean.
Leave cake in tin for 10 minutes.
Carefully remove cake from tin and cool on a wire rack.
Best served warm with a scoop of ice cream.

Enjoy!

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French Apple Tart Recipe (GF) (LF)

French apple tart is fantastic with the two different types of apple I used; one stewed, the other sliced and caramelised on top...yum! I made a full-sized tart yet I only got two slices?? I think I might have to make another very soon :). Goes wonderfully with a dollop of cream or a spoonful of vanilla ice cream.

French Apple Tart

INGREDIENTS:
140g rice flour
140g cornflour (maize)
140g margarine
55g caster sugar
pinch salt
1 size 7 egg
4 Rose apples
1/2 tsp ground cinnamon
1/4 cup sultanas
1/2 tbsp cornflour (maize)
3 Granny smith apples
Juice of one lemon
1/3 cup apricot jam

METHOD:

Preheat oven to 200 degrees celcius.
Mix flours, margarine, sugar, salt and egg together in a kitchen mixer (I have a Breville scraper mixer). Using the mixer blade, beat until a ball of dough forms.
Press pastry into a geased and floured 28 cm loose-bottom tart tin. Using your hands allows you to get the pastry into all the flutes of the tin.
Prick the base with a fork and bake blind for 5 minutes. Remove from oven, remove baking blind material and set aside.
Peel and dice the Rose apples into 1cm cubes.
Put diced apples into a saucepan with cinnamon and sultanas. Stew the apples on a medium heat until they are soft and have released lots of juices.
In a small cup, mix together second measure of cornflour with 4 tbsp of cold water. Mix into the stewing apples. Leave on the heat for 2 minutes, before setting aside to cool.
Meanwhile, peel and thinly slice the granny smith apples, covering them in lemon juice to prevent browning.
To assemble the pie, spoon the stewed apples into the pastry base then top with the sliced apples, taking care to arrange them into a spiral pattern with the slices overlapping.
Bake for 45 minute or until the apples are browned and tender.
Remove from oven, but keep in the tin until cooled down.
Heat apricot jam until runny, then spread over the tart to give it a nice glaze.
Once the tart is cooled, remove it from the tin.
Slice then eat.

Enjoy!

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Normandy Pear Tart recipe

Normandy Pear Tart originates from Normandy, France where the area is known for its pears. The following is the attempt I made a few months ago for the enjoyment of a group of friends. I assume the guests loved it as I had no leftovers to take home and the plate was spotless!

Normandy Pear Tart

INGREDIENTS:
For Pastry:
175g flour
3 size 6 egg yolks
60g sugar
pinch salt
75g butter, softened
1/2 tsp vanilla escence

For Frangipane/Filling:
125g ground almonds
125g butter, softened
100g caster sugar
1 size 6 egg
1 size 6 egg yolk
1 tbsp brandy
4 ripe pears (I used packham)
1 lemon, juiced
2 tbsp flour

For Glaze:
150g apricot jam
3 tbsp water

METHOD:

For Pastry:
Sift Flour in to a large bowl and make a well in the centre.
Add egg yolks, sugar, butter, vanilla and salt to the well.
Mix well using your fingers until the mixture is like breadcrumbs.
Knead dough for 2 minutes then wrap in clingfilm and put in the refrigerator for at least 30 minutes.
Grease a 24cm tart tin.
Roll dough out and line the tart tin.
Prick the base of the pastry with a fork and refrigerate for 15 minutes.
Preheat oven to 200 degrees celcius.

For Frangipane/Filling:
Beat the butter and sugar for 3 minutes until fluffy.
Gradually add the eggs, beating well after each addition.
Add the brandy and round almonds then gently stir until well blended.
Peel and core the pears then cut into wedges abd toss with lemon juice.
Spoon and spread frangipane into the pastry shell.
Arrange the pears in a spiral on top of the frangipane.
Place tin onto a baking tray.
Bake for 12-15 minutes.
Reduce heat to 180 degrees celcius and bake for 25-30 minutes or until the frangipane is set.
Cool and unmould the tart.
Brush with glaze.

For the glaze:
Melt jam with water then pass through a sieve.

Serve this at room temperature. It can be kept in an airtight container for up to 2 days but it is best when eaten the same day

Enjoy!

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Italian Meringue Recipe

Italian meringue is wonderful stuff. Its sweet, addictive fluffiness can be used on top of pies and often  forms the base for many dessert fillings such as charlottes, baked alaskas and macaroons. Italian meringue differs from ordinary meringue in that hot sugar syrup is whisked into the egg whites rather than granulated sugar. This slowly cooks the egg white resulting in a meringue that's less likely to deflate and is already cooked.


INGREDIENTS:
360g caster sugar
30g lquid glucose
6 egg whites
80ml water

METHOD:

Put water, sugar and glucose into a pan.
Bring to the boil over medium heat whilst stirring.
When it reaches 110 degrees celcius, beat egg whites in a clean bowl.
Remove sugar syrup from heat as soon as it reaches 121 degrees celcius.
When egg whites form stiff peaks, slowly pour in the sugar syrup in a thin stream whilst whisking.
Continue beating on low speed for about 15 minutes, until mixture has cooled to about 30 degrees celcius.

This mixture can be kept in thefridge for 2-3 days in an airtight container.

Enjoy!

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Chocolate Mousse Cake Recipe (GF) (LF)

Chocolate Mousse Cake is yummy but a bit different. Similar in texture to cheesecake, you'll love this one if you're lactose-intolerant. Again, amazingly it's also gluten-free and vegan - no animal products here. I used 4 mini-springform pans here but a single 20-24cm springform pan can be used. 

Chocolate Mousse Cake

INGREDIENTS:

For Base:
2 cup ground almonds
1/2 cup ground toasted pecans
1/2 cup almond meal
4 tbsp melted margarine
1/2 tsp baking soda

For Filling:
1 pkt (~320g) silken tofu
2 cups (~340g) vegan chocolate chips
1 tsp vanilla essence

For Garnish:
Berries such as blueberries, raspberries, boysenberries etc

METHOD:

For Base:
Preheat oven to 180 degrees celcius.
Lightly oil 4 mini-springform pans [or a single 20-24cm springform pan]
Combine almond and pecan ingredients into a bowl.
Mix in baking soda.
Stir in melted margarine.
Press into springform pan(s) using the back of a spoon.

Pressing in the base...

Bake for 10 minutes.
Remove from oven and leave to cool.

For Filling:
Place tofu and vanilla essence into a blender (or food processor with an 's' blade).
Over a double boiler, melt chocolate.
Add melted chocolate to blender and quickly start whizzing the mixture until smooth.
Spoon into cooled bases in the springform pans and level off with a spatula.

Adding the Filling

Place into fridge for at least 2 hours or until set.

All filled, levelled off and now in the fridge to set

To remove, gently warm the outside of the tin before removing outer ring of the pan.
Serve with a mixture of berries.

Quick Tips:
- I don't have a double boiler so to melt the chocolate I use a glass or metal bowl on top of a saucepan of boiling water - just need to be careful of the steam, I often wear an oven glove on the hand holding the bowl.
 - You can also use a microwave to melt the chocolate by microwaving in stints of no more than 20 seconds at a time (often much less once heated through), stirring in between each stint.
 - Make sure you start whizzing the filling mixture as soon as the melted chocolate has been added because the chocolate will start cooling and solidifying as soon as you add it.
- If you don't have berries, fresh oranges can be used; this is more than just garnish, it helps to cut through the richness of the chocolate filling by giving a refreshing fruity burst.

Enjoy!

Lime Meringue Pie Recipe (LF)

Lime Meringue Pie is a tangy take on my most commonly baked dessert, lemon meringue pie. This time it's not just lactose-free....with the help of  Isa Chandra Moskowitz & Terry Hope Romero's "Vegan Pie in the Sky" pg 100 it's vegan too. Even the whipping on the top is vegan! This is essentially Isa and Terry's recipe with a few tweaks to suit my fancy.

Lime Meringue Pie with Vegan Whipping!

INGREDIENTS:

For Crust:
1 3/4 cup vegan biscuit crumbs
3 tbsp sugar
4 tbsp melted margarine
1 tbsy almond milk

For Filling:
1 1/2 cups almond milk
2 tbsy tapioca flour
1 1/2 tsp agar powder
1 can coconut milk
1/2 cup sugar
2/3 cup lime juice
1 tbsp grated lime zest
1 tsp vanilla extract

For Garnish:
Vegan Whipping (click here for recipe)

METHOD:


For Crust:
Preheat oven to 180 degrees celcius.
Combine biscuit crumbs and sugar in a bowl. Drizzle in melted margarine.
Use a spoon to mix around then add almond milk and stir to form a crumbly dough.
Press into a 22cm pie plate.
Bake for 8-10 minutes until firm.
Cool before adding filling

For Filling:
Mix together almond milk, tapioca flour and agar powder in a saucepan. Boil and stir constantly for about 5 minutes until slightly thickened.
Very slowly whisk in coconut milk.
Add sugar, lime juice and zest.
Whisk often for about 10 minutes then turn off heat and add vanilla extract.
Pour into pie shell.
Allow to cool for about half an hour then refrigerate for at least 3 hours until set.

Garnish with Vegan Whipping.

Enjoy!

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Vegan Whipping Recipe (LF)

Vegan Whipping is an alternative to cream so those dessert loving vegans or lactose intolerant people can have whipping too. Aside from a few tweaks this is essentially a recipe taken out of Isa Chandra Moskowitz & Terry Hope Romero's "Vegan Pie in the Sky." I figure this proves that that the recipe is possible - it's quite unusual.

Vegan Whipping - It's Vegan!

INGREDIENTS:
1/2 cup natural cashews, soaked overnight
1/2 cup coconut milk
1 cup almond milk
3/4 tsp agar powder
3 tbsp sugar
2 tbsp coconut oil
2 tsp coconut oil
1 tsp vanilla extract

METHOD:
Place a large metal bowl in the freezer.
Drain cashews and blend in food processor or strong blender with the coconut milk and 1/2 cup almond milk until completely smooth, rub the mixture between your fingers to ensure no graininess is left.
Heat the remaining almond milk, agar powder and sugar in a small saucepan.
Bring to the boil and simmer for 5 minutes, stirring occasionally.
Make sure blender is ready...
Add the coconut oil to the saucepan and stir to melt.
Stream the warm mixture into the blender or food processor whilst blending.
Blend for about a minute on high then add vanilla extract and pulse to mix.
Transfer mixture to chilled metal bowl.
Place in freezer for about 30 minutes to get it very cold but not frozen.
Remove from freezer - it should be cold all the way through, rubbery looking and firm.
Beat well using a hand mixer until peaks form and the mixture is smooth and fluffy.
Cover tightly with cling film and place in freezer for at least 3 hours - the longer it is left the fliffier it gets so best results achieved if left overnight.
Remove from freezer and beat again with the hand mixer.
Use it to garnish yummy pies like lime meringue pie (which is also vegan!)

Can be kept stored in a tightly sealed container for up to 5 days.

Enjoy!

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Tarte Fine Au Citron (Lemon Tart) Recipe

Tarte Fine Au Citron or lemon tart is a classic french dessert. Using my favourite pastry, Pate Sablee, the result is a smooth lemon filling inside a light but tasty tart case. As a variation, a meringue top can be added.

Tarte Fine Au Citron (Lemon Tart)

INGREDIENTS:
350g Pate Sablee (recipe can be found here)
5 eggs
180g caster sugar
150ml cream
zest and juice of 2 lemons
1 egg yolk mixed with 1 tsp milk, for glazing

METHOD:
Roll pastry out to 3-4 mm thick.
Line a lightly buttered, 22cm tart tin or 4 x tartlet tins with the pastry.
Refridgerate for 20 minutes.
Preheat oven to 190 degrees celcius.
Lightly whisk eggs and sugar in a chilled bowl - do not let the mixture turn pale.
Add lemon zest and juice. Stir briefly then cover with cling film and refridgerate.
Bake 'blind' the pastry for 15 minutes.
Remove baking blind material and leave for a couple of minutes then brush the base and sides with egg glaze.
Bake for 5 minutes; remove from oven then turn temperature down to 150 degrees celcius.
Lightly whish chilled lemon mixture.
Pour into tart case(s).
Bake immediately for 1 hour until lightly set.
Leave for 5 minutes before carefully removing the tart(s) from the tin.
Leave to cool on wire rack for at least 4 hours before serving.


TIPS:
- Serve the tart as is, sprinkled with icing sugar and/or accompanied by berries.
- After an hour of baking, a meringue top can be added then baked until lightly golden.
- The tart improves with time and can be made a day in advance but keep it in a cool place and not in the fridge to prevent the pastry from going soggy.

Enjoy!

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Chocolate Fudge Cookies Recipe (LF)

Chocolate Fudge Cookies are soft, chewy and delicous! Perfect to satisfy most sweet tooths. With dried fruit bits and chocolate chunks every mouthful contains a pleasant surprise. Bonus is, this recipe can be made lactose-free by ensuring lactose-free chocolate and margarine are used. Make them and eat them fast because they definitely won't last!

Chocolate Fudge Cookie Stack!

INGREDIENTS:
125g margarine
1 tsp vanilla essence
275g brown sugar
1 egg
1 cup flour
1/4 cup self-raising flour
1 tsp baking soda
30g cocoa powder
1/2 cup sultanas
1/2 cup diced dried apricots
1/2 cup dried cranberries
1/2 cup dark chocolate chips
1/2 cup dark chocolate melts

METHOD:

Preheat oven to 180 degrees celcius and line 2 baking trays with baking paper.
Beat margarine, sugar, vanilla and egg in a bowl until smooth
Sift flours, baking soda and cocoa into the mixture.
Stir mixture together then add fruit and chocolate.
Put round spoonfuls of mixture onto the trays about 4cm apart; gently pressing each one flat.
Bake for 10 minutes.
Stand cookies for 5 minutes to cool before transfering to a wire rack to cool completely.


TIPS:
 - Try to leave ample space around each cookie when placed onto the tray because as they cook in the oven, they will spread out quite generously.
- It is quite a sticky mixture and can be difficult to drop portions onto the trays. I use two tablespoons, one to scoop and drop and the other to scrap it off.

Enjoy!

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Apricot, Sour Cream & Coconut Cupcakes Recipe

Apricot, Sour Cream and Coconut Cupcakes are soft, sweet and absolutely delicous. When covered with an apricot jam glaze they are quite appealing to the eye too. Just take care to ensure they are fully cooled before storing them in an airtight container to prevent them from collapsing.

Apricot, Sour Cream and Coconut Cupcakes - with Apricot Jam Glaze

INGREDIENTS:
220g self-raising flour
45g desiccated coconut
125g butter
230g caster sugar
2 eggs, lightly beaten
250mL apricot nectar
125g sour cream
1 tin apricot halves in juice (or 20 apricot halves)
80g apricot jam

METHOD:

Preheat oven to 180 degrees celcius and line muffin tin with paper cases
Sift flour into abowl
Add coconut.
Melt butter and sugar in a saucepan over low heat until sugar has dissolved. Remove from heat
Whisk egg, apricot nectar aand sour cream in a small bowl.
Add butter and egg mixtures to floue mixture.
Stir with a wooden spoon until combined.
Spoon mixture into muffin cases, placing an apricot half, cut side up, on top of each.
Bake for 15-20 minutes or until a skewer comes out clean.
Transfer to wire rack to cool.
Heat jamm in a small saucepan until melted. Brush a little jam over each cupcake.

Makes 20

Enjoy!

Just desserts here 

Chocolate Walnut Cake Recipe (LF) (GF)

Chocolate Walnut Cake is soft, moist, crumbly and delicious. Full of chocolate bits, walnut pieces and covered in rich chocolate icing, this cake is indulgent yet surprisingly light. With the omission of standard flour in favour of rice flour and almond meal, this recipe is gluten-free as well as lactose-free. Just be sure to use gluten-free and lactose-free dark chocolate.

Chocolate Walnut Cake

INGREDIENTS:

140g margarine
140g caster sugar
85g dark chocolate (lactose-free, gluten-free), coarsely chopped
3 eggs, beaten
30g ground almonds
pinch of salt
100g rice flour
1 heaped teaspoon of baking powder
115g walnuts, roughly chopped
1tbsp strong black coffee

Icing Ingredients:
100g dark chocolate (lactose-free, gluten-free)
30g margarine
Walnut halves


METHOD:

Preheat oven 180 degrees celcius.
Cream margarine and sugar until pale and fluffy.
Slowly add eggs, flour, almonds and salt. Mix briefly.
Fold in baking powder, chopped chocolate, chopped walnuts and coffee.
Spoon mix into a greased and lined 20cm square or round springform pan.
Bake for 30 minutes or until firm to touch.
Cool inside tin for 15 minutes. Then lift out, remove the base with lining and put onto wire rack until cold.
Peel off lining.
Melt chocolate for icing with margarine in a bowl in the microwave. Stir until smooth.
Spread icing over cake and top off with walnuts placed around the edge.
Cut and place in airtight container until required

Enjoy!

Just desserts here 

Dark Chocolate Cupcakes Recipe (LF)

Chocolate cupcakes are just perfect for afternoon tea or as a treat when feeling a little peckish. These are made with lactose-free dark chocolate and lactose-free margarine then topped off with sprinkles and dairy-free chocolate butter cream icing (the recipe for which can be found here). Making them a special treat for my lactose intolerant partner.

Chocolate Cupcakes with Sprinkles and Dairy-Free Butter Cream Icing

INGREDIENTS:

150g margarine
200g dark chocolate (lactose-free)
185g self-raising flour
30g cocoa powder
285g caster sugar
2 eggs, lightly beaten
185ml water
Dairy-free Chocolate Butter Cream Icing

METHOD:

Sift flour and cocoa into a large bowl; set aside.
In a heat proof bowl, add margarine and chocolate.
Sit bowl over a saucepan of simmering water, making sure the bowl does not touch the water.
Stir the mixture constantly until melted.
Combine margarine and chocolate mixture with sugar, eggs and water. Mix well.
Add chocolate mixture to flour and cocoa.
Stir until well combined.
Heat oven to 180 degrees celcius.
Line 20 standard muffin holes with paper cases.
Divide mixture evenly among the cases.
Bake for 20-25 minutes, or until a skewer comes out clean.
Transfer onto a wire rack.

Once cooled, ice with butter cream icing and top off with sprinkles or chocolate hail.

Makes 20.

Enjoy!

Just desserts here