Vegan Apple & Ricotta Cheese Tart~GF

Vegan Apple & Ricotta Cheese Tart ~ Gf

It is stealthily entering to the frosting winter after the happy Halloween. Do you like this weather? I like the autumn more actually! Looking at the tree’s leaves turn into brown, then gradually to yellow. And gently falling on the road or lawn without any notice.

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Halloween Spider Web Pumpkin Tart ~ Gluten-free

Halloween Spider Web Pumpkin Tart, gf

Happy Halloween, everyone!

Nearly forgot about it, silly me! Although I saw all the Halloween stuffs like costumes, sweets, decorations, and buckets as well. But…

What will be your fancy costume this year? A vampire or a mummy? A skeleton or a spiderman? But I like to be a pumpkin, why? Because I look like a pumpkin already! hahaha :p

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Vegan Apple Custard Tart ~ Gluten-free

Vegan Apple Custard Tart~Gluten-free

Now is the apple harvest high season, what will you do with the apples?

We pick up a lot of different species from a huge apple orchard. Some of them I will storage in my garage by wrapping them individually with newspaper, it can keep for a longer life.

 

Part of the apples, I like to make it into applesauce for cake making later. And the others I would make tarts,  crumbles or cakes. And today, I would like to make it a little different, I mess up with custard and apple puree in a tart with different layers.

In the meantime, I decided to make it healthier with low in fat, less sugar and without gluten. What do you think?

First, I need to prepare the crust, it is gluten-free without any flour, just oat flour, dates and walnut for the main ingredients.

Pre-bake the crust first to make sure is not a soggy bottom. Then cook the apples like applesauce. Or I have the other idea if you don’t want to do lots of work. You can just slice up the apple and arrange all the slices on the baked crust like a pinwheel pattern, then cover with the custard, and bake. Isn’t that easy and save you lots of precious time!

But I have to advise you to make a smaller size if you haven’t a lot to feed. The reason is when the tart gets cold, the crust will get moist back.

Vegan Apple Custard Tart~Gluten-free

Ingredient:   24cm tart tin

Crust:

  • 1/2 cup rolled oats
  • 1/2 cup pitted dates⠀
  • 1/2 cup walnuts⠀
  • 1-2 Tbsp water or coconut oil

Method:

  1. Preheat the oven to 350F/180C/160C in a fan oven.
  2. In a small food processor, process the oats, pitted dates, walnuts, water, and coconut oil until a dough forms and the mixture holds together when you pinch it with your fingertips.
  3. Refrigerate for about 30 minutes before baking.
  4. Line a parchment paper over the crust. Fill with dry beans, rice or pie weights.
  5. Bake for 15 minutes. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow cooling before filling.

Apple filling:    

  • 2 Apples, diced
  • 1/4 cup Maple syrup or Raw brown sugar
  • 1  tsp Lemon juice
  • 1/2 tbsp of Vegan butter, optional
  • 1/4 tsp Ground cinnamon
  • 1/8 tsp Ground nutmeg, optional
Method: 
  1. Put the diced apples, sugar, butter and lemon juice in a small saucepan over medium-low heat. Cook until the apples soft and turn a slightly brown. Off heat.
  2. Pour the apple mixture in a food processor, add the remaining ingredients and blend to a smooth purée. Pass through a fine sieve. The purée should be thick and sticky like a jam, if it’s too thin, transfer to a pan and cook on a low heat until thickened. Set aside.

Vegan custard:

Ingredients:   

  • 3 cups non-dairy milk (divided into 2 cups and 1 cup.)
  • 1 lemon zest
  • 4 tbsp sugar
  • 5 tbsp cornstarch or tapioca starch
  • ½ tsp vanilla bean
  • 2 tbsp Vegan butter

Method: 

  1. Place 400ml nut milk in a saucepan, add sugar, lemon zest, vanilla, Turn on medium-low heat.
  2. Put the remaining 200ml milk in a bowl, add cornstarch, stir to combine. When the nut milk is boiling, turn down the heat. Add the cornstarch batter into the cooking custard slowly, keep stirring and let it cook until thickened. Remove from heat and pour over a fine sieve, and press through to a smooth custard. Then add the vegan butter in and mix until melted.

Assembly:

  1. Preheat the oven to 110°C/gas mark 1/4.
  2. Put the apple puree over the tart case. Then pour the custard over. Bake the tart for about 1 hour. Allow cooling to room temperature before slicing.

Adzuki Bean Fried Rice Cake 煎紅豆糯米餅

Adzuki Bean Fried Rice Cake 煎紅豆糯米餅

Adzuki bean is the same as the red bean.

Japanese create lots of beautiful mochi もち or daifuku with this tiny, cutey red beans. It can make cakes, dessert, Chinese sweet soup, and bread as well.

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Easy French Apple Tart

Easy French Apple Tart

What a nice day today, my friends! Sunny, breezy, and started to see the green lawn again. Thanks for the rain.

Have you got a mood swing before? And also, fancy a quick dessert showing in front of you and without any fuss to prepare. Don’t worry! Here is a quick and easy solution for you. Just a few things to prepare, a few apples, a block of puff pastry, some sugar or date syrup if you have.

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Vegan Bakewell Tart ~ Gluten-Free

Vegan Bakewell Tart ~ gf

It was a very calming weather in the past few days with the temperature of 23°C to 25°C after two days of rain. Everything looks fresh and cool. It is the English weather that we missed. Not the firing hot 32°C, I know I shouldn’t say it. But, it is a bit too much for me. And now, I felt my energy was back.

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Japanese Matcha Kuanzumochi 抹茶葛餅 (抹茶くずもち)~Vegan, Gluten-free

Japanese Matcha Kuanzumochi 抹茶葛餅 (抹茶くずもち)~Vegan, Gluten-free

It is one of the popular Japanese snacks with matcha. Serve with the brown sugar syrup (but I use the dates syrup this time), certainly it is the perfect match. Even though the pure matcha powder has a little bitter taste.

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Vegan Lemon & Poppy Seed Bundt Cake

Vegan Lemon & Poppy Seed Bundt Cake

Today is the Easter Bank Holiday Monday, nearly the end of the Easter holiday! Have you got a wonderful time?

In the old days, I liked to make some event for my kids when they’re little so they can play in the garden with an Easter eggs hunting. Or busy in the kitchen with all the paints and paintbrushes everywhere to paint their own signature Easter egg. If the weather is sunny and dry, we can have a picnic somewhere. Those precious memories still fresh in mine. Wish my children remember it!

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All About Chinese New Year Cake & Snack from Previous Years

All About Chinese New Year Cake & Snack from Previous Years

Let me say Happy Chinese New Year to you guys, it is on this Friday, 16th of Feb, 2018, the year of Dog. Just 2 days after Valentine’s day! It should be really busy for all the Asian family already, the lady in the house obviously!

I just start to take action from today. But all the schedule and planning I have done before the last two weeks. Why? Is that serious? I can tell you the answer is YES! All I need to plan is how many stuff I’ll prepare, also my own vegan food as well.

This year I haven’t got time to try something new but I still loyal to my cake from all the past years. You can see how busy I am! Wish you all love them! ♥♥♥ Happy Chinese New Year, all the best wishes and good health to you all! 🙂

Chinese Crispy Peanut Puff – CNY Snack 新年食品, 炸油角

Steamed Golden Custard Cake ~ CNY, 富貴黃金糕 

Chinese New Year Crunchy Snack ~ 蛋散

Baked Vegan Crispy Savoury Cookies for CNY (焗南乳酥餅)

CNY Vegetarian ‘Lo Bo Gao’ (素食蘿蔔糕) – White Radish Cake

Vegetarian Radish Cake (港式素食蘿蔔糕)

CNY Sweet Coconut Rice Cake (椰汁年糕)

Chinese Sweet Rice Cake (椰汁紅豆年糕)

CNY Steam Molasses  with Ginger Pudding ~ 黑糖薑汁年糕

Pineapple cake II ~ 鳳梨酥

Pineapple cake ~ 鳳梨酥

Pineapple cake ~ 鳳梨酥

Rice Crispy with Nori & Peanut Bars ~ 花生海苔米果