Hey everyone! I hope you all had a lovely weekend; and for those who celebrated the 4th, I hope that you did so with gusto. I had a wonderful past few days, balancing a lot of family time with a little bitta conference time. A very special thank you to those of you who joined me at my demo this year at Vegetarian Summerfest! I had a blast meeting each of you and hope you learned a thing or two about gluten-free cooking and baking.
Now that my vacation time is good and done, I’ve got a little catching up to do on my next cookbook and a few other projects I have tucked up my sleeve–which I will gleefully reveal in the near future. In the meantime, I’m excited to share this recipe with you from Celine Steen and Tamasin Noyes’ new book ‘Whole Grain Vegan Baking’. As the title suggests, this book is chock full of whole grains, so it’s not gluten-free, but its collection of foolproof recipes and truly beautiful photos are perfect for inspiration, or even as a conversation starter on your coffee table. If you can do gluten, lucky you. Make everything in this book.
This cookbook was published by Fair Winds Press, and they kindly are offering up the following recipe as well as a copy of ‘Whole Grain Vegan Baking’ to one lucky winner. Could that be you? Leave a comment telling me your favorite baked good and I’ll consider you entered for a chance to win. Winner will be announced in one week (Wed, July 17). Open to US and Canada only.
Until then, please enjoy this recipe from the book for a delectable Chocolate Raspberry Tart (which can easily be made gluten-free by subbing the whole wheat flour for an all purpose gluten-free blend).
Chocolate Raspberry Tart
Yield: One 61⁄2-inch (16 cm) tart
(shared with permission from Fair Winds Press)
Rich and creamy, this decadent tart could be served in a five-star vegan restaurant. With only 1⁄2 teaspoon oil per serving, this raspberry chocolate explosion lets you pamper yourself and your family without the guilt.
For Filling and Topping:
To Make the Crust: Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat a 61⁄2-inch (16 cm) tart pan with cooking spray. Combine the oats, flour, cocoa, and espresso granules in a small bowl. Stir in the syrup, oil, and water. The mixture will be sticky and should hold its shape when pressed together. If not, add more water, 1 teaspoon at a time, until it does. Press the mixture evenly onto the sides and bottom of the tart pan. Dampening your hands with water may help reduce some of the sticking. Put the tart pan on a baking sheet. Bake the crust for 7 to 8 minutes, until the edges start to look dry. Let cool on a wire rack for 1 hour, or until completely cool.
To Make the Filling: Combine the cashews, creamer, cocoa, jam, and maple syrup in a blender. Process until completely smooth. Spread the filling evenly in the prepared tart shell. Top with the raspberries, beginning at the outer edge of the tart and working in circles toward the center. Chill for 3 hours before serving.
This recipe can also be made in three 4-inch (10 cm) tart pans. You may have a small amount of filling left over; it can be chilled and eaten as mousse.