Sweet, juicy peaches nestle into a layer of silky almond cream and are baked in a melt-in-your-mouth shortbread crust. This delicious tart is so easy to make and doesn’t require any pastry rolling!Continue reading “Vegan Peaches and Almond Cream Tart”
Sweet, juicy peaches snuggle between layers of cinnamon laced, tender rolls. Topped with a crisp almond oat streusel and finished off with a drizzle of almond glaze, peach streusel pie and cinnamon rolls unite!Continue reading “Vegan Peach Pie Cinnamon Rolls with Almond Oat Streusel and Almond Glaze”
This is a good one to try on vegan food skeptics & almond lovers, it’s indistinguishable from the non-vegan versions out there! A melt-in-your-mouth shortbread crust is covered in raspberry preserves, filled with frangipane (a bit like a light marzipan) and then sprinkled with slivered almonds. I love the subtle sweetness of the frangipane paired with the tartness of the raspberries, they compliment each other so nicely. Compared with other desserts like a frosted layer cake, the Bakewell is lower in sugar and filled with wholesome almonds. By no means am I calling this a “healthy” dessert, although it does taste much more indulgent than it really is.
The custard powder I use is accidentally vegan. The brand is one that my mom always had around the house when we were kids, called Bird’s (not sponsored). It’s available in most grocery stores here in Canada. If you can’t find vegan custard powder, using cornstarch will get very similar results in this recipe. I use custard powder in many of my recipes instead of egg-based custard, such as my Nanaimo Bars, Banana Cream Pudding Parfaits, and Overnight Creme Brulée French Toast. I hope you enjoy this tart as much as we do!
Vegan Bakewell Tart
For the Crust:
- 1 1/2 cups all-purpose flour
- 2/3 cup refined coconut oil
- 1/2 cup confectioner's sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
For the Filling:
- 1 1/2 cups finely ground almonds
- 3/4 cup unsweetened plant-based milk
- 1/2 cup granulated sugar
- 4 tbsp refined coconut oil
- 3 tbsp vegan custard powder
- 1/2 tsp almond extract
- 1/8 tsp salt
- 5 tbsp seedless raspberry preserves
- 2 tbsp sliced almonds
- confectioner's sugar, for dusting
For the crust:
- Preheat the oven to 325°F. Sift the flour, confectioner's sugar, cornstarch and salt into a medium-sized bowl and mix well. Using a fork or working it with your hands, mix in the refined coconut oil until the mixture is well blended. Don't be alarmed that it is not holding together like other dough.
- Press firmly into a 9" fluted flat tart pan; start with the sides and then finish with the base, making the crust as even as possible. I use my hands plus the back of a big spoon. Gently poke some holes into the crust sides and base using a fork about every inch or two. Bake for 20-25 minutes or until the crust is just becoming golden, turning once to ensure even baking.
For the filling:
- Place all of the filling ingredients EXCEPT for the raspberry preserves into a high-speed blender, and blend on high until smooth, scraping down the sides occasionally.
- Spread the raspberry preserves over the baked shortbread crust, then gently pour the almond mixture over the preserves. Smooth the almond filling with the back of a large spoon taking care not to mix the preserves into it so the layers remain separate. Sprinkle the top with almond slices and bake for 30-40 minutes or until golden, turning half way through baking.
- Let the tart cool completely before removing the sides of the tin. Dust with confections sugar, and serve.
Who needs a cookie break? These vegan Cranberry Almond Biscotti are brimming with flavor and are sure to satisfy any sweetie cravings. Crunchy on the outside with an ever so slightly chewy interior, they have a very satisfying bite. The dried cranberries are a burst of tartness in each bite of almond laden biscotti goodness.
I’ve made these almond Italian inspired cookies for years, usually around the holidays. I make a double batch for my dad who loves pairing them with his coffee. When we lived across the country from each other, they kept well even after their week-long shipping trip. He’d then put them in the freezer, pulling one out at a time so they’d last even longer. Turns out my mom loved them as well, just without the coffee accompaniment. Needless to say, I make them a double batch at holiday time now.
The biscotti I’ve tried over the years in many coffee shops have always been very dry with a powdery crumb. I’m not sure if this an authentic characteristic or not, but I prefer a biscotti with a bit more density and chew in the center which is why I like this recipe so much.
Making biscotti is a two-part baking process. First, the dough is formed into wide logs and baked. They cool for a bit and then sliced into biscotti and baked again, turning once. When cutting the biscotti, take care not to crush the logs of dough and to make a clean, quick cut with a sharp knife to get through the almonds and cranberries. I’ve heard a serrated knife is supposed to work well, but I found it just sawed through the dough and cracked the crust making the cookies fragile for flipping. The flipping part is easier with a fork to gently turn each cookie.
If you’re feeling like dressing things up, drizzle each biscotti with a bit of vegan white chocolate.
Cranberry Almond Biscotti
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 1/2 cup neutral oil (e.g avocado or canola)
- 1/2 cup unsweetened plant-based milk
- 1/2 tsp almond extract
- 1 1/2 cups dried cranberries, coarsely chopped
- 1 cup sliced almonds
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium-sized bowl, sift together the flour, baking powder and salt. Whisk to blend.
- In a large bowl with a whisk/electric beater or the bowl of a stand-mixer with paddle attachment, mix together the sugar, oil, non-dairy milk, and extracts. Beat for 1-2 minutes until the mix is well blended and creamy.
- Stir in the flour mixture. Add the cranberries and almonds, and mix with a large spoon or your hands until evenly incorporated. On a lightly floured surface, press the dough into a large ball. Cut the ball evenly in half. Some of the cranberries and almonds might fall out, just press them back in. Form each half into a flat log about 9" long, 3" wide and 1" tall.
- Gently place the logs onto the baking sheet ensuring there's a few inches between them as they will spread during baking. Bake for 30-35 minutes or until golden. Remove from oven and let cool for 15 minutes.
- Transfer to a cutting board and, pressing down firmly and swiftly with a large, sharp knife, cut each log into 1/2" slices. Place each slice cut side down on the baking tray. They can be close together but not touching as they won't spread at this point. Bake for 10 minutes, then gently flip them and bake for another 5 minutes.
- Cool them on a wire rack. These keep really well in an airtight container, and they freeze well, too.