It acts as the setting agent and vegan version of gelatine for this recipe. Vanilla bean paste: Because the fruit in this recipe is quite punchy and tangy, a touch of vanilla helps to mellow out and balance the flavors.Īgar-agar: This is a jelly substance that is obtained from red algae. Maple syrup: I use maple syrup as the sweetener for the filling, but you could also use agave syrup if you'd prefer.įull-fat canned coconut milk: It's important that the coconut milk you used is the full-fat variety as that fat is needed to help the tart set. However, when combined with a sweetener and cooked with pomegranate seeds, their full potential is met! They become sweet, tangy, and zingy. Feel free to omit the spices if you'd prefer.Ĭoconut oil: This is added in order to bind the ingredients of the base together and to help them set once chilled.įresh cranberries: The star of the recipe, fresh cranberries on their own don't taste very good in my opinion. Ground spices: Ground ginger and cinnamon give a gingerbread flavor to the base of the tart which pairs really well with the fruit cranberry and pomegranate filling. Coconut sugar also has a deep caramel flavor, which adds to the taste. Sea salt: A touch of salt helps to enhance the flavors of the tart crust while also helping to marry all the flavors together.Ĭoconut sugar: The base of the tart is sweetened with coconut sugar in order to keep it refined sugar-free. You can swap these out for extra buckwheat or oats to keep this tart nut-free. Pecans: Buttery pecans give flavor to the base of the tart. If you don't want to use buckwheat, you can use oats or nuts of your choice in its place. Roasted buckwheat: Buckwheat is used to give the base of this tart a nice firm texture while keeping it gluten-free. It's suitable for vegans, coeliacs and everyone in the family to enjoy this Christmas season. It can also be made nut-free by swapping out the pecans in the base for another ingredient. What's more, this cake is made with plant-based ingredients, and is dairy-free and gluten-free too. Homemade cranberry and pomegranate curd bring a punch of zingy fruitiness to the filling which sits on an easy no-bake gingerbread spiced crust. The creamy filling resembles a panna cotta consistency which it lends from the full-fat coconut milk in the recipe. If you're looking for a lighter dessert this holiday season that's fruity and creamy whilst still being full of festive flavors, this plant-based tart is the one for you.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |