Say aye for a pie! For a Bramble pie with cardamom-flavored nutty-oaty crumbly topping:) (: I’ve put all my singing-swinging heart while making this Sunday family pie:)
For inspiration and incentive to creating this dessert I’m grateful to the awesome food blogger Nicolas [http://www.blogtasticfood.com]. His vegan Lemon Meringue Pie is truly a piece of culinary artwork!:)
I’m grateful to Nicolas for organizing and challenging a group of food bloggers to cook and share their beautiful vegan desserts, and inviting me to participate. This collaboration has resumed my food blogging from hibernation and indeed is hyper inspiring!:)
The result of the collaborative work is here ♥ https://www.blogtasticfood.com/12-vegan-desserts/
Make your heart sing and happy cooking!:)
Takes 1 hr 50 mins (prep – 1 hr, baking – 50 mins) + cooling
1/4 cup solid coconut oil (or neutral vegetable) (60 ml)
1 tbsp powdered sugar
1/4 tsp salt
3/4 cup wheat flour (12 tbsp)
2 tbsp water (30 ml)
3 cups blackberries (460 g), fresh (or defrosted and drained if using frozen)
1/2 cup sugar (125 g) (add more if berries are too sour)
2 tbsp corn starch
zest of 1 lemon
juice of 1/2 lemon
1 cup rolled oats
1 tsp cardamom (or freshly ground seeds of 2 cardamom pods)
1/4 cup brown sugar
1/2 cup walnuts, chopped
2 tbsp sesame milk (any plant-based milk) (30 ml)
1 tbsp coconut oil (any neutral vegetable oil) (15 ml)
pinch of salt
To make the pie crust: in a mixing bowl, combine the sifted flour, sugar and salt. Add the crumbled coconut oil and stir with a fork until the mixture resembles crumbs. Add 2 tbsp of water and stir to bring the dough together. Splash a bit more water if it’s too dry, or add more flour if needed. It’s important not to overmix. Roll the dough into a ball, press it lightly forming a large patty, wrap into plastic wrap and chill for at least 30 minutes.
To make the filling: whisk together the sugar, corn starch and salt in a large mixing bowl. Add blackberries, lemon zest and juice and toss gently until the berries are evenly coated. Set aside.
To make the crumble topping: combine the oats, cardamom, brown sugar, chopped walnuts and salt. Add sesame milk and oil. Stir to combine.
Preheat the oven to 200°C/400°F.
Roll out the dough on a floured surface. Line the 21-22 cm pie plate. Spoon the blackberry mixture into dough-lined pie plate. Trim off excess dough around the edges. Spread the crumble topping evenly over. Bake at 200°C/400°F for about 10 minutes, then reduce temperature to 180°C/350°F and bake for more 35-40 minutes until the filling is bubbly and the topping is golden brown. Tent with foil after some time of baking to prevent overbrowning. Let cool from 10-15 minutes to 2 hours. Slice and enjoy!
The full list of 11 impressive Vegan Desserts! ♥
I’m happy to introduce them and learn something new from every collaborator!
Lemon Meringue Pie by Nicolas is a dessert smasher:) The recipe includes a video! You can learn how to make vegan meringue from aquafaba (a brine from legumes which is a great egg replacer) and get the ideas of vegan shortcrust pastry and curd.
Ginger Coconut Pear Cake by Ally, also includes a video. Spice and pears combination makes me wanna run to making this cake right now:) And a list of healthier ingredients is so appealing!
(Vegan) Ginger Coconut Pear Cake
Chocolate Caramel Tart by Teresa. A plant-based bright and lovely dessert that don’t require baking. A nutritious and satisfying type of treat that everyone with a sweet tooth would adore:)
Vegan chocolate caramel tart
Shortbread Cookies with Chocolate Drizzle by Sarah. They look incredibly good and delicious! And reminded me Scottish shortbread I have a weakness for:)
Beetroot Brownies by Reka. A great way to use beetroot in bakery. These brownies look perfect! Such a simple and yet such an amazing recipe:)
Biscoff Tiffin by Jasmine. Easy-to-make rich and yummy no bake treat! I used to make similar dessert with my mum as a child. Except we shaped the dough into balls, added condensed milk instead of white chocolate and cocoa powder instead of dark chocolate. Due to its shape and size this dessert obtained a name “Potato”:) https://jazzybfit.com/2018/09/09/vegan-biscoff-tiffin/
Chocolate Salami by Anthea. The name is just winning here:) Sounds like the purest sarcasm and I’m loving it! Particularly vegan variety of desserts is awesome thanks to such goodies!
Banoffee Pies by Winola. Vegan Banoffe, really??! That was my exclamation when I had seen this recipe. It’s like discovering something never-before-seen. This must be a super delicious dessert. I’ll save the recipe for a special occasion:) https://thefoodscape.com/2018/09/20/vegan-banoffee-pies/
Coconut Lime Tart by Julia. I believe such a lovely colourful tart can make anyone forget about the rest of the world for a while:)
Berry Brie Strudel by Kathy. Vegan Brie exists! I adore combination of sweet and salty, like cheese and berry, salt and caramel, veggies and fruit. One flavor remains dominant, another gives a subtle kick. This is it!:)
Frangipane Coconut Tart by Marie. This tart is simply fabulous! Vegan frangipane is my another discovery!:)