Chelsea Cake Company

Vegan, Gluten Free, Sugar Free, No Bake Peach & Papaya Tart

18/1/2021

Whether you are doing Veganuary or not, this vegan, gluten free, refined sugar free, no bake tart is sure to please! With it's gorgeous, bright colours and healthy, filling base, this tart will give you the happiness boost we might all need... all in a mere 25 minutes!

If you try this, please do WhatsApp me your photos or tag #ChelseaCakeCompany so I can share your creations with the world!

Ingredients for the crust:

250g gluten free rolled oats
100g flaxseed
1 tbsp maple syrup
2 tbsp coconut oil
15 medium pitted dates

For the filling:

2 tbsp lemon juice
3 large ripe peaches (or 1 can of peaches- just watch the sugar content in some syrups)
75 ml maple syrup
400 ml coconut milk (full fat)
1 tbsp cornstarch
2 tsp agar agar powder

Instructions:
1) Grease a 23cm loose bottom tin with some olive oil. I use this perforated tin which is great for hot and cold desserts and gets about 8 decent slices!
2) Place oats, and flaxseed in a food processor or table top mixer and mix until coarsely ground. Add maple syrup and coconut oil, then add dates and process all together until the mixture resembles wet sand texture.
3) Press the mixture into the pan firmly, and ensure all the sides are pressed in too. Put in the fridge to firm up while you make the filling.

Coarsely ground oats mixture

Press down firmly all over the base

Ensure you press the sides too

Instructions for the filling:

Peel the papaya and peaches, and cut into smaller pieces. If you can't get hold of fresh ripe peaches you can use drained canned peaches but be careful of the sugar element in the syrup that some cans have. Place them together with the lemon juice in a food processor and blitz until smooth.
Pour the coconut milk into a medium saucepan, then add papaya and peach puree and maple syrup. Stir together. Add cornstarch and agar agar powder and stir using a wooden spoon or a spatula until both have completely dissolved.
When it starts to boil, allow to cook for about 1 minute then remove from the heat.
Strain the filling mixture into a bowl using a sieve and let it cool for 5 minutes.
Pour the mixture into the tart base from the fridge and immediately put it back in the fridge for at least 3-4 hours, preferably over night.
Decorate with all of your favourite fruits and herbs and enjoy!

Please send in your photos so I can see your wonderful creations and add your comments below! Happy baking! xx

Some links to bits I can't live without! (Via Amazon which I am addicted to)!
Agar Agar Powder
Perforated Tin
Spatula (single)
Sieve
Cornstarch
Silicon Spatula Set
Mixing Bowls

0 Comments

Gluten Free Boiled Orange and Almond Mini Cakes

5/1/2021

0 Comments

I have tried so many almond cake recipes in my time, and this one by FAR is the BEST one I can find! It is so easy and produces the most moist and beautiful cakes using whole oranges! Talk about zero waste.

The delicious aroma of this gluten free orange and almond cake is reason enough to bake this, it is gorgeous and never fails! My husband and children all adore eating this and I can't fault it in any way.

Give it a go and let me know what you think!

INGREDIENTS - makes 12 mini cakes (tart size):

2 medium fresh Oranges, whole with rind
1 additional Orange for peel, for decoration
250g Ground Almonds
250g Caster Sugar
6g Baking Powder
6 Large Eggs
150g Sliced Almonds for decoration
50g Icing Sugar for decoration
Butter for greasing the tins

METHOD:

Preheat oven to 160℃
Cover oranges in cold water, bring to boil and boil for 10 minutes. Repeat this 3 times for a total of 30 minutes.
Meanwhile, prepare the dry ingredients: Mix together ground almonds, baking powder and sugar, set aside.
Rinse and cool oranges, then cut into small pieces removing any seeds, then leave to cool.
Place the cooled oranges into a blender and blitz in 10 second intervals on high. Add a tablespoon of water if needed to create a jam consistency. Rind/lumps ok.
Transfer to a mixer and add eggs. Mix until well combined.
Add dry ingredients and whisk until fully combined.
Transfer combined batter to tins. Use a soup ladle for mini tins.
Bake the mini tins for 20 minutes. Check and turn midway for an even bake if needed.
Transfer tins to a baking tray. Use a small knife to go around the edges to release any sticking. Allow to cool in the tins.
Decorate using sliced almonds and orange peel.

0 Comments

Vegan, Gluten Free, Sugar Free, No Bake Peach & Papaya Tart

Gluten Free Boiled Orange and Almond Mini Cakes

Author

Archives

Categories

Follow & Join our social community! #ChelseaCakeCompany

Hours

Telephone

Email