Vegan Traditional Festive Puddings

The richness and spiciness of traditional festive puddings just says abundance. If you one for some of the more traditional aspects of celebrating Christmas, here are some heart-warming vegan options for your dessert.

Vegan Eggnog

Ingredients

• 2 cups non-dairy milk: almond or hemp
• 1/2 cup coconut milk
• 1/3 cup raw cashews, soaked for at least 30 minutes (optional)*
• 4-6 dates
• 1 tspn vanilla extract
• 1 tspn freshly ground nutmeg
• pinch of ground cinnamon
• pinch of ground cloves
• pinch of sea salt

How to

• Add all of the ingredients to your high speed blender and blend until smooth
• Serve immediately
• You can add spiced rum, bourbon, brandy or whiskey, for an alcoholic version
• Garnish with a sprinkle of freshly ground nutmeg on top

(Via tasty-yummies)

Gluten-free Cranberry, Maple & Pecan Pudding

Ingredients

For the pudding

• 100g each semi-dried prunes and dates, stoned and chopped
• 100g each raisins and sultanas
• 100g pack dried cranberries
• 170g gluten-free flour
• 1 tsp baking powder
• 100g pecans, roughly chopped
• 2 tsp mixed spice
• grated zest and juice of 2 oranges
• 100g dark muscovado sugar
• 5 tbsp maple syrup
Replacement for 2 eggs
• 100ml sunflower oil

sku2138-All-Purpose-Plain-Flour-Large-jpg

Orgran All Purpose Gluten-free Plain Flour 500g, R65

sku2115-No-Egg-Egg-Replacer-Large-jpg

Orgran No Egg (Egg Replacer) 200g, R62

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For the topping
• 100g fresh cranberries *
• 5 tbsp maple syrup
*You can rehydrate dry cranberries to replace fresh ones by measuring ¾ the amount you need fresh, then soaking them in hot water for half an hour to plump them out again.

How to
• Put all pudding ingredients into a big bowl and mix well
• Lightly oil a 1.5 litre pudding basin
• Tip the pudding mixture into the bowl and press it down
• Make a cover for the pudding basin with a double layer each of oiled greaseproof paper and aluminium foil. Make a pleat in the middle of these sheets to allow for expansion of the pudding
• Press it over the top of the pudding basin and secure it well around the rim with a double piece of string, with a little extra string to make a handle for ease of lifting in and out of the boiling water
• Cook the pudding in a large pan with a well-fitting lid. There should be enough boiling water to come two-thirds up the sides of the basin at all times – so keep an eye on it
• Cook for 3 hours
• To make the topping, cook the cranberries in the maple syrup until they burst open and become syrupy
• Once the pudding is cooked, remove the cover and carefully tip it onto a large serving plate
• Spoon the hot cranberry and maple syrup over the top and serve straight away

(Take a look at a tutorial how to cook a Christmas pudding here if you are confused!)

Recipe for Mixed Spice

Ingredients
• 1 teaspoon allspice
• 2.5 cm piece cinnamon stick
• 1 teaspoon cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger

Grind the allspice, cinnamon and cloves to a fine powder and mix well with the nutmeg and ginger. Use at once or store in an airtight jar away from light.

(via bbcgoodfood)

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Raw Vegan Mince Pies

The crust
• 2 cups cashews
• 1 cup oat flour (you can use your food processor to mill rolled oats fine if you don’t have flour)
• 1/4 cup agave nectar, maple syrup, or honey
• 2 tablespoons water
• 3 tablespoons lemon juice
• Pinch of salt

How to
• Blend all ingredients in a food processor until well mixed
• Press the mixture into a muffin tray that has been lined in cling film
• Dehydrate at 40 °C for 2 – 3 hours
• Remove crusts from the pan and dehydrate for a further 8+ hours on a mesh dehydrator sheet

The filling
• 1 1/2 cups soft pitted dates
• 1/2 cup orange juice
• 1 1/2 teaspoons mixed spice
• Pinch of salt
• 2 apples, chopped small
• 1 cup raisins, roughly chopped

How to
• Blend all ingredients, except the apple and raisins, in a blender until they form a paste
• Add in the apple and raisins and blend a further 5 – 10 seconds until fully mixed
• Fill each of the cases with a little of the mixture
• Top with the cashew icing and a pinch of the nutmeg.

The icing
• 1 1/2 cups cashews
• 1 tbls lemon juice
• Pinch of salt
• 3 tablespoons coconut oil
• 1/4 cup agave syrup
• 1/2 cup water

Blend all ingredients in a high-speed blender until completely smooth

The garnish
• Pinch of nutmeg
(via therawchef)

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