Speedy Gluten Free Christmas Pudding Recipe
By November 27, 2013Published:
- Yield: 2-3 Servings
- Prep: 10-15 mins
- Cook: 1 hr 30 mins
- Ready In: 1 hr 40 mins
￼This little gem of a Christmas pud is a 'pud in a day', fat free and very low in sugar too! Just be sure to leave the fruit and nuts fairly chunky as this creates a much better texture.
Thanks to Including Cake for sharing this quick gluten free Christmas pudding recipe
- 50 g each of raisins, sultanas and dried apricots
- 50 g oatmeal or GF flour mix of choice (note: rice flour may give a slightly grainy texture though barely noticeable)
- 1/2 tsp baking powder
- 3 tbs ground almonds
- 1 tsp each orange and lemon zest & a small squeeze of juice (or 1 tbs sugar-free marmalade)
- 1 small grated apple
- 1/2 tsp mixed spice (cinnamon/nutmeg/cloves)
- 1 tbs brandy (or omit for non alcoholic)
- 10 g rapadura/fruit sugar or other unrefined granulated sugar
- In a food processor pulse the dried apricots to chop very roughly and then add the sultanas and raisins and pulse a few times to achieve a very coarse paste (the raisins should still be mostly whole).
- Transfer to a small bowl and mix through the grated apple. Add all remaining ingredients and mix well.
- You can either prepare this mix the night before and let to sit overnight to 'mature' or you can use it straight away (I tried both ways and did not notice a significant difference to flavour).
- Spoon the mixture into 2 silicone egg poachers (similar to this method) or 1 slightly larger domed bowl (silicone or glass). Make sure you cover the tops very well, I used baking parchment and then foil over folded tightly to the rim.
- Steam the puddings with the bowl half submerged in simmering water with the covered top well out of the water. Steam for 90 minutes for 2 mini puddings or slightly longer for a larger pudding (I only tried making 2 smaller ones).
- Allow to cool with the tops still fully covered, and uncover when ready to serve. If you are serving these at a later time, they can be re-steamed or simply microwaved for 1 minute each to warm through.
- P.s this recipe is actually much simpler than it sounds in these steps!!
Marzipan Mince Pies ￼￼with Rummed Up Vegan Whipped Cream Recipe
By November 27, 2013Published:
Thanks to Maple Spice for sharing this sweet, rummy and vegan mince pie recipe
- For Pies
- 200 g plain flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1 tbsp caster sugar
- For Cream
- vegetable fat/shortening
- ice water about 120ml
- white marzipan about 85g
- mincemeat, store bought , check vegan
- 150 g soya whipping cream from a carton, well chilled, or chilled coconut cream
- 50 g icing sugar
- 1 tbsp dark rum
- Make Pies
Make the pastry--Mix the flour, baking powder and salt together. Cut in the vegetable fat until the mixture resembles fine crumbs. Stir in the lemon zest and sugar. Add the ice water and stir with a fork until the mixture just comes together, you don't want it too wet. Gather into a ball, flatten into a disc, wrap in cling film and chill in the fridge for 1 hour.
- Preheat the oven to 200C and have a 12 hole mince pie tart tin ready. Remove the dough from the fridge and allow it to sit for 5 - 10 min. Roll out and cut out circles to fit your pie tin, save all the scraps.
- Take the marzipan and roll it out. Cut out circles to fit the inside of the pastry lined tarts. Spoon in the marzipan, about 1 Tbsp per tart, depending on the size of your pan.
- Re-roll the scraps and cut out shapes for the tops, I used hearts and stars here. Place the shapes on top of the tarts then bake for about 15 - 18 minutes, or until tarts are golden brown.
- Remove from oven and let cool in the pan for 10 minutes then remove tarts to a cooling rack.
- Make Rum Whipped Cream - Simply whisk together the soya cream, icing sugar and rum until light and fluffy - store in the fridge.
Multicultural Rich Vegan Christmas Cake Recipe
By November 27, 2013Published:
- Yield: 7'' cake
As Christmas is approaching, we decided to come out with something special. Well, it turned out to be very special! And very rich, too!
This Christmas Cake is also available on Planet V
Thanks Jimbo's Homemade for sharing the recipe!
- 170 g plain flour
- 170 g wholemeal spelt flour
- 170 g soft brown sugar
- 60 g dried black/red currants
- 60 g sultanas
- 60 g raisins
- 60 g dried cherries and berries mix
- 60 g candied orange and lemon peels (if you don't like any of the above mentioned dried fuits, don't hesitate to leave it out or to swap to something else....)
- 130 g (total) cashew nuts, almonds, hazelnuts, walnuts - or any other nuts or seeds according to your taste
- 130 g chunks of vegan milk chocolate - prefer dark chocolate like me? go ahead!
- 280 ml coconut milk we use the canned one, because that's much thicker, similar to cream; you can easily replace it with any other dairy free milk substitute, like soya, oat, rice, etc.
- 70 g sunflower spread
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1 tsp mixed spice
- 90 ml brandy - like the intense alkoholic flavour of Christmas Pudding? add some more! or add something else. like cognac, sherry, port, etc.
- Chocolate topping:
- 150 g raw cacao butter
- 3-5 tbs agave syrup
- 6 tbs raw cacao powder
- Marzipan decoration:
- 100 g ground almonds
- 100 g vegan icing sugar
- 1 tsp almond extract
- 2 tbs water
- vegan food colouring - optional
- Soak the dried fruits in the brandy overnight. And the next morning you can start with the sponge!
- Mix the flour and the bicarbonate of soda. When done, add sugar and spices and mix it together.
Add all the rest of the dry ingredients: dried fruits, nuts and chunks of chocolate. Remember to mix it properly!
- In a pan melt the spread, add the coconut milk, pour it over the mixture of dry ingredients and mix it all thoroughly. If you want you can place a circle shaped (or any other, depending on the form you use) baking liner into the form.
- As the sponge is ready, let's get to the next step: raw chocolate topping.
Boil some water in a pan and melt the cacao butter over it in a suitable plastic container. Add the cacao powder and agave syrup and mix it together thoroughly.
- Place a plate (or tray) under the cooling rack, just below the sponge to collect the drops of the topping. Or you can place the sponge directly on a plate/tray. Carefully pour the topping over the sponge and smooth it.
- Tip for lazy chefs: you can easily make this step less fussy. Over the boiling water you can melt your favourite chocolate. Remember to add some spread or oil to it! Why? it's easier to handle the melted chocolate this way, otherwise the topping will crack when slicing the cake
- Cake's done. The only thing that's missing is the icing on it - the marzipan decoration!
Mix the ground almonds with the sugar, thereafter you can mix in the almond extract. Pour the water and mix it all together.
- If it's not shapeable properly (like plasticine), start adding some more water using a teaspoon until it reaches the right consistency. If you want to use colouring, now you can add it and mix it in. When done with it, roll the marzipan between two layers of foil and cut it to shape. The gift packs can be shaped with fingers.
- Place the marzipan decoration on top of the cake and it is ready! To be eaten! Bon apétit! :)
- Ingredients available at Planet V
Organic Sundried Sultanas
Organic Dried Fruits & Nuts Assortment
Organic white mulberries
Organic Goji berries
Organic Roasted Pistachios
Organic Roasted Hazelnuts
vegan dairy-free chocolates
Organic virgin coldpressed cacao butter
Organic cacao powder
Natural Food Decorating Colours
Mexican Chocolate Chia Seed Pudding Recipe
By November 20, 2013Published:
- Yield: 2 Servings
- Prep: 5 mins
A rich, creamy dairy-free pudding made with chia seeds. Recipe source: Oh My Veggie
- 1/3 c. chia seeds
- 1 c. unsweetened almond (or other non-dairy) milk
- 2 tbsp. unsweetened cocoa powder
- 1 tbsp. maple syrup
- 1 tsp. ground cinnamon
- pinch of cayenne (optional)
- Combine all ingredients in a medium bowl. Cover and refrigerate overnight or at least 8 hours. Transfer mixture to a high-powered blender and blend until completely smooth. If pudding is warm from blending, return to refrigerator until chilled. (Alternately, you can just stir the pudding and eat it without blending.)
- Buy ingredients on Planet V
Chia UK Natural South American Chia Seeds
Chia bia 100% Natural Whole Chia Seed
The Raw Chocolate Company Chia Seed
RevolutionFoods Organic Cacao Powder
This pudding is thick, almost like a mousse. If you've blended your pudding and decide you want it a little thinner, add some extra milk. Be sure to blend the pudding until completely smooth--if you don't, it will be gritty! A high-powered blender like the Vitamix works best. Any sweetener you like will work in this, and if 1 tablespoon isn't sweet enough, feel free to add more.
Malvern Pudding Recipe
By October 21, 2013Published:
- Yield: 4-6 Servings
An old English recipe which originated in Malvern. Dairy-free and also gluten free. Recipe is read from: Our Lizzy, Vegetarian cookery school
- 450 g/1lb cooking apples
- 25 g/1 oz granulated sugar
- 25 g/1 oz margarine
- zest of half a lemon
- 600 ml/1 pint custard
- 3 tbsp Demerara sugar
- 1 tsp cinnamon
- extra margarine (approx 15g)
- To make quick custard
- 2 tbsp custard powder
- 2 tbsp sugar
- 1 pint/600ml soya milk
- Peel, core and slice the apples. Melt the margarine in a saucepan and add the sliced apples.
- Add the lemon zest and sugar and simmer until the apples are cooked.Put the cooked apples in the bottom of a dish.
- Preheat the grill 200°/gas Mark 6.Make the custard and pour it over the top of the apples.
- Mix the Demerara sugar and cinnamon together for the topping, and then sprinkle it over the top of the custard.
- Dot the pudding with small pieces of margarine. Place the pudding under a hot grill.
- Cook until it bubbles and the sugar is caramelised.
- To make quick custard
Put the custard powder and sugar into a basin or large jug. Mix to a paste with a small amount of milk taken from 1 pint.
- Heat the remaining milk in a saucepan until nearly boiling point.
Pour it onto the custard mix, stirring well.
Pour the mix into a saucepan and return to the heat.
- Bring to the boil, stirring continuously.
Cook for two minutes, until the custard thickens and the custard powder is cooked.