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Vegetarian Recipes

Vegan Apple Custard Squares

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These Vegan Apple Custard Squares have a shortbread like base topped with apples, then creamy custard and cinnamon sugar on top. Use a pie pan to make Apple Custard Pie. No added Oil. Vegan Soyfree Recipe. Jump to Recipe

These custard bars came about when I had to use up some non dairy yogurt. The shortbready crust at the bottom is topped with apples and then topped with a tangy custard mixture which is sprinkled with cinnamon sugar and baked to make slices of custard bars with various flavors and textures!

You can use just cashew cream for the custard layer as well. Add some lemon zest for fresh zesty flavor. Change up the flavors  to use winter spices such as gingerbread or pumpkin pie spice. Make this into a pie (use a pie pan and double the crust).

Ingredients for Vegan Apple Custard Squares

  • The crust uses nut butter, flour, maple syrup, salt and vanilla.
  • Apple layer has thinly sliced apples tossed with some flour
  • The custard layer uses non dairy yogurt, vanilla and almond extracts, maple or sugar, cornstarch and flour for thickening.
  • cinnamon and sugar mixture for the topping

How to make Vegan Apple Custard Squares

Line a brownie pan with parchment. Preheat the oven to 350 F (180c). Warm the nut butter and maple syrup in a pan or microwave until warmed. Mix well to combine. Add the rest of the ingredients and mix. You will get crumbly mixture. Sprinkle some water in if needed to make it a bit more clumpy(depends on the nut butter used). Transfer to the pan and press evenly.

Toss the apple in flour and arrange on the crust. You can put the apple on top of the custard as well, or have 2 layers, one above the crust and one above the custard.

Blend all the custard ingredients until well combined. Taste and adjust sweetness and flavor. Add some lemon zest for a lemony custard. Pour over the apples.

Sprinkle cinnamon sugar on top. Bake for 45 to 55 mins. Let cool for 15 mins, then remove from pan. Chill for an hour before slicing. Refrigerate for upto 5 days to store.

Vegan Apple Custard Squares

These Vegan Apple Custard Squares have a shortbread like base topped with apples, then creamy custard and cinnamon sugar on top. Use a pie pan to make Apple Custard Pie. No added Oil. Vegan Soyfree Recipe

Prep Time :10 mins

Cook Time : 35 mins

Course: Dessert

Cuisine: American

Servings: 9

Calories: 198.82kcal

Author: Vegan Richa

Ingredients

Crust:

  • 1/3 cup (83.33 g) smooth nut butter such as almond butter or cashew butter
  • 1/4 cup (59.15 ml) maple syrup
  • 1 cup (125 g) flour (I use a mix of all purpose and spelt),For Glutn-free: Use 3/4 cup gf blend and 1/4 cup almond flour
  • 1 tbsp almond flour , optional
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract

Apples:

  • 1 apple , thinly sliced
  • 1 tbsp flour

Custard:

  • 1 1/4 cup (306.25 g) non dairy yogurt , or half yogurt and half cashew cream **
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract , adds a nice flavor to the custard
  • 3 tbsp sugar or maple
  • 2 tbsp non dairy milk such as almond milk or oat milk
  • 1 tbsp flour (rice flour for glutenfree)
  • 1.5 tbsp cornstarch

Topping:

  • 1 tsp cinnamon
  • 1 tbsp coconut sugar

Instructions

  • Line a brownie pan with parchment. Preheat the oven to 350 F (180c).
  • Warm the nut butter and maple syrup in a pan or microwave until warmed. Mix well to combine. Add the rest of the ingredients and mix. You will get crumbly mixture. Sprinkle some water in if needed to make it a bit more clumpy (depends on the nut butter moisture content). Transfer to the pan and press evenly to make a crust.
  • Toss the apple slices in flour and arrange on the crust. (You can put the apple on top of the custard as well, or have 2 layers, one above the crust and one above the custard.)
  • Blend all the custard ingredients until well combined. Taste and adjust sweetness and flavor. Add some lemon zest for a lemony custard. Pour over the apples.
  • Mix the cinnamon and sugar and sprinkle on top. Bake for 45 to 55 mins. Let cool for 15 mins, then remove from pan. Chill for an hour before slicing.
  • Store: Refrigerate for upto 5 days. Freeze for upto a month.

Notes

** To make cashew cream: Soak 1 cup of cashews in warm water for a few hours. Drain and blend with 3/4 to 1 cup water until smooth and creamy. Measure and use the amount as needed

Nutrition is for 1 serve

Nutrition

Nutrition Facts

Vegan Apple Custard Squares

Amount Per Serving

Calories 198.82 Calories from Fat 57

% Daily Value*

Fat 6.31g10%

Saturated Fat 0.51g3%

Sodium 77.95mg3%

Potassium 125.88mg4%

Carbohydrates 31.34g10%

Fiber 2.14g9%

Sugar 13.47g15%

Protein 4.62g9%

Vitamin A 10.92IU0%

Vitamin C 5.09mg6%

Calcium 94.65mg9%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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