Peach Cobbler in a glass

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Hello everyone :),

I’m really busy studying for my exams at the moment, so I use baking and cooking as a little therapy to change my mind.

Today I have another dessert recipe for you.

As summer is more and more approaching, the fruit is changing as well. I went to the farmers market on saturday and got some amazing sweet peaches.
So I decided to make a plantbased peach dessert in a glass.

For the cream, I chose cashews and vanilla. If you are allergic to nuts, or not too keen on the taste of cashews, you could try to substitute it with a cream of bananas, or simply add a banana to the cashew mixture for a more fruity taste.

I really hope you enjoy this recipe. Have a great week!

xx Lisa 🙂

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This recipe serves two people

Ingredients

For the cream:

  • 200g of cashews (soaked over night)
  •  1/2 cup of rice milk (or any milk you like)
  • 2 tsp of vanilla essence
  • 1 Tbsp of Maple syrup

For the sweet peaches:

  • About 3-4 peaches
  • 1 Tbsp of coconut sugar

For the crumble:

  • 50g of ground oats
  • 1 Tbsp of melted coconut oil
  • 1 Tbsp of Maple syrup

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How to:

  1. We are starting of with the crumble. Simply put your ingredients into a mixing bowl and kneed it into crumbles.
  2. Place them on a baking tray and “toast” the crumbles in the oven on 190°C during 10 to 15 minutes.

 

  1. Whilst that, we are going to make the cream. Use a foodprocessor or highspeed blender for this step.
  2. Add the sifted cashews into your foodprocessor with the 1/2 cup of rice milk and blend, until it forms a nice and creamy texture. For this step feel free to add whatever fruit you like, to spice up this cream a little bit :).
  3. Place the cream in another bowl and combine it with the maply syrup and vanilla essence.
  4. Set it asside.

 

  1. Now it’s time for our sweet peaches. Believe me, whilst making them, your kitchen will start to smell heavenly!
  2. You cut the peaches into small, same sized cubes and put them together with the coconut sugar into a sauce pan.
  3. Cook it for about 5 minutes on a medium heat, until they are slightly cooked and look caramelized.
  4. Now we take our glass and fill it with some of the cream mixture. Add your sweet peaches on top and sprinkle some crumble over it, as if it was stardust ;).
    As a final decoration twist, I added some fresh mint leaves to it.

Such a simple and quick dessert for any occation.

Bon appétit!

 

 

Delicious Rhubarb-Tarte

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Today’s recipe is all about rhubarb and it’s delicious, sweet springy flavour.

I love rhubarb. It’s one thing I absolutely look forward to, when spring’s not too far away anymore.
Rhubarb tarte is one of the best things, but very often they’re made with heavy cream and a lot of refined sugar. So I decided to create a gluten, dairy and refined sugar free version of it and now all of us don’t have to feel guilty anymore, about eating one or two pieces more than usual ;).

I really hope you try the recipe and enjoy it even more whilst eating.

xx Lisa

Ingredients

For the crust:

  • 100g of ground almonds
  • 100g of ground oats
  • 1/4 cup of melted coconut oil
  • 5 Tbsp Maple syrup
  • vanilla and cinnamon to taste

For the “cream” filling:

  • 3 Tbsp of cashew butter
  • 50g of ground hazlenuts
  • 2Tbsp Maple syrup
  • 3 Tbsp rice milk (milk of choice)

For the rhubarb:

  • 500g of fresh rhubarb
  • 1 Tbsp of coconut sugar
  • 1 tsp of vanilla extract

 

How to make this delicious cake

First of all we’re going to make the crust. Therefore place your coconut oil in a heatproof dish and melt it for a few minutes in the oven. You can then already preheat the oven on 180°C.

Meanwhile, mix all the other ingredients in a bowl. Add the cooled, melted coconut oil and kneed it into a nice doughball.

Put your dough into the fridge for about 20 minutes.

During that time, we can make the creamy filling and our sweet rhubarb.

For the creamy filling, simply combine all the ingredients in a small mixing bowl, by using a normal spoon.

Set aside and cut your rhubarb into 2cm pieces. Combine it with the tablespoon of coconutsugar and your vanilla extract in another mixing bowl, until everything’s well covered.

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Now it’s time to roll out your dough. I find it very helpful to use some saran wrap when rolling out my doughs. Simply place one piece on top of your counter, on top of that your dough, and place another piece of saran wrap on top of the dough. It will make this step much more easy. Trust me.

Afterwards, take your dough and place it into your greased tin. Adjust it a little bit to make it look pretty.
By using a fork, we’re going to put small holes into the dough, which makes the cake even better.

It’s now time to spread the cream filling into the tin. As a final twist, we place all of our sweet rhubarb “sticks” into the filling and bake the tarte for 30-35 minutes.

Voila et bon appétit!