Chocolate Tofu Pudding

I’ve been developing a bit of a dessert habit of late, oh who am I kidding I’ve been developing it most of my life. A liking of the sweet stuff, sadly, does no good so I’ve been looking at ways of getting my fix without the heavy laden of calories. This was a pudding I was keen to try out. Tofu is full of good stuff – bloody amazing huh?! Anyways recipe time, you can have this little wonder pus whipped up and ready to serve in minutes or leave it in the fridge to set further ready for your guests oh yeah think of this as upmarket vegan angel delight.

Ingredients:

300g pack of silken and firm tofu
1 dessert spoonful of agave syrup
50g dark chocolate (vegan chocolate if needed)
1 teaspoon of vanilla extract

Method:

Drain the tofu and whizz in a blender. Melt the chocolate, then combine with liquid tofu, syrup and vanilla extract and whiz some more. Serve in little dishes with a bit of grated chocolate on top or spooned from the blender into your gob. Delish.

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Gluten Free Nectarine and Raspberry Clafoutis

Well hello there, I’ve been a bit busy recently and as a result some changes are afoot, I’ll be moving sticks shortly and returning to my spiritual homeland, well not really, I’ve been offered a job in Solihull so I’ve got the summer to pack up, sell up and get my self settled back in the Midlands.  Anyone who has any tips on nice areas near Solihull please get in touch, I’m currently looking at Moseley, Kings Heath and Shirley but am open to suggestions.

Anyway consequently blogging hasn’t been my first priority of late however I have managed to do a little something over here at LiveGlutenFree, so check it out… 🙂

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Chocamole

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I know, I know everyone has done a chocamole, but I was intrigued, surely a green fruit mixed with cocoa could not make a thick, creamy and satisfying pudding. It does though. I made a quick portion tonight using this recipe herewith the maple syrup substituted with agave. I’ve been eating it whilst reading the health benefits of avocados, I know, multi tasking pudding eating with web reading, that’s just how I roll.

If this post looks a bit funny it’s because it’s my first complete upload from the app on my phone, fingers crossed it works though.

Apple Crumble (Gluten Free)

I do love a good crumble, I can pretty much make a crumble mixture by eye these days but just for you I’ve measured out the quantities (I’m good to you aren’t I?).

Crumbles are the ultimate comfort food and served with custard can make many a grown man, or woman, weep with pleasure.  It’s a simple recipe and just as easy to make gluten free, if you aren’t a coeliac then just substitute gluten free flour for the ‘normal’ stuff.

I’ve made an apple one here because I’ve been popping down to my local market of late and getting the bargain of all bargains on big fat juicy Braeburns of 10 for a pound, can’t say fairer than that can you, but one can only eat so many apples a day in their raw form, so a crumble was in the offing from the moment those apples hit the bag.  You could use any fruit you like with this recipe, a bit of forced rhubarb would be nice or if you are making this at the end of the summer a few hedge picked blackberries in with the apples would go down a treat.  Right, enough waffling and onto the recipe.

Ingredients:

  • 4 oz gluten free plain flour (I used Dove’s Farm)
  • 2 oz of butter
  • 1 1/2 oz of sugar
  • 5 big apples
  • a handful of sultanas
  • 1/2 a teaspoon of ground cinnamon
  • A squirt of agave syrup
  • A baking dish about 25 cm long or whatever you;ve got

Method:

Pre heat the oven to 200 degrees.  Peel and chop the apples roughly then stew in a pan with the sultanas, cinnamon, agave syrup and a splash of water until tender.  Pour apples into dish.  Rub the butter into the flour until you have crumbs.  Add the sugar and stir.  Then sprinkle the crumble mixture on top and shake to settle.  Bake in the oven for a bout 30/35 min until starting to turn a light golden and the apples bubbling up from the bottom.

Serve with custard, make your own if you can be bothered, it is much better that way but don’t feel guilty if you just peel open a tub from the cupboard. I didn’t…

Kheer – Indian Rice Pudding

I used Madhur Jaffrey’s recipe for this from http://www.bbc.co.uk/food/recipes/indianricepuddingkhe_90219.  I slimmed it down slightly by adding half skimmed milk as well as whole but for a really full on creamy result I think all whole milk does the trick.  I’ve been snacking on this intermittently since I made it yesterday lunchtime but I had it this morning for breakfast (!) with blueberries, which made a delicious  start to my day.

Baked Egg Custard

I’m afraid this is another of Nigella’s but I halved it in order to stave off my greediness!

Ingredients:

1/2 pint of milk
25g sugar
2 eggs
1 teaspoon of vanilla extract
Nutmeg

Method:
Preheat oven to 150 degrees.
Butter a dish big enough to hold the mixture.
Whisk together eggs, sugar and vanilla.
Heat milk til hot (not boiling). Whisk into egg mix.
Pour through a sieve into dish.
Put dish in bain marie.
Cook in oven for about an hour.

This is the perfect comforting Sunday night dessert. Eat warm and then cold the day after, mmmm….