
Crisp on the top with a soft, custardy bottom, this vegan French toast bake is infused with lemon and fresh raspberries. Make it the night before an effortless and beautiful brunch!
Read moreSavory · Sweet · Herbivorous
Crisp on the top with a soft, custardy bottom, this vegan French toast bake is infused with lemon and fresh raspberries. Make it the night before an effortless and beautiful brunch!
Read moreThis 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!
Silky smooth, refined sugar-free pudding that comes together in a snap, and is amazing for breakfast or dessert! For these little parfaits, I crumbled some vegan cinnamon cookies on the bottom of each jar, topped with cooled pudding (which is heavenly warm, too), then piped on some coconut whipped cream, sprinkled with cinnamon and dunked another cinnamon cookie in for good measure.
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