Spiced Plum Vegan Flapjacks

Spiced Plum Vegan Flapjacks

It’s so easy to make vegan flapjacks as the only dairy in regular flapjacks is the butter, so simply swap the butter to a dairy free spread and you’re done! I decided to fill these vegan flapjacks with a spiced plum compote for a fruity flavour, and seen as it’s Autumn I’m craving anything with cinnamon and warming spices in it. Don’t be put off by making the compote yourself, it’s so simple and very difficult to go wrong! If you are really stuck for time you could fill them with jam instead, just stir some spices into the jam first for that Autumn warmth.

I started by making the plum compote to fill the flapjacks with. After chopping all of the plums and removing the stones, I put them into a pan along with the spices and the sugar. I let them cook down on a low heat until they were soft, this took about 35 minutes so I did some jobs around the kitchen and stirred them every 5 minutes. Using a hand blender, I roughly pureed the plum mixture, then set it aside to cool down.

To make the flapjacks I melted the dairy free butter on a low heat in a pan long with the golden syrup and vanilla.

I mixed together the oats, plain flour, spices, and light brown sugar. I added the melted butter and syrup mixture, and mixed it all together.

I pressed about two thirds of the flapjack mixture into the bottom of a lined traybake tin.

Then I added the plum mixture on top, then covered it with the rest of the flapjack mixture, it won’t completely cover it, but you want the plum mixture to peak through.

For decoration, I also added a sprinkle of flaked almonds.

I baked them for 25 minutes until they were golden all over. I let them cool fully before cutting into squares.

spiced plum vegan flapjacks

The vegan flapjacks were absolutely delicious! Chewy, fruity and sweet – just how flapjacks should be. I didn’t tell anyone that these were vegan flapjacks, and no one had any idea! They devoured the lot!

spiced plum vegan flapjacks

These vegan flapjacks would be a perfect snack in lunch boxes, on long journeys or just with a cup of tea. They’ll keep for up to 5 days in an air tight container too – if they last that long!

         

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Treat Petite hosted by me, Bake of the Week hosted by Casa Costello and Fiesta Fridays hosted by Caramel Tinted Life and Of Goats and Greens.

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5 from 3 votes
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Spiced Plum Flapjacks (Vegan)

Servings 12

Ingredients

For the plum filling

  • 500 g Plums de-stoned & chopped
  • 100 g Light brown sugar
  • 1/2 tsp Mixed spice
  • 1/2 tsp Ground cinnamon
  • 2 tbsp Cornflour

For the flapjacks

  • 165 g Dairy free 'butter' spread I used Violife
  • 100 g Golden syrup
  • 100 g Light brown sugar
  • 1/2 tsp Vanilla extract
  • 340 g Oats
  • 160 g Plain flour
  • A handful of Flaked almonds optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a 12" x 9" traybake tin with baking paper

  2. Start by making the plum filling. After chopping all of the plums and removing the stones, put them into a pan along with the light brown sugar, cinnamon, mixed spice and cornflour

  3. Let them cook down on a low heat for about 35 minutes until they are soft

  4. Using a hand blender, roughly puree the plum mixture. You still want a few chunks of plum in there. Then set it aside to cool down

  5. To make the flapjacks melt the dairy free butter on a low heat in a pan with the golden syrup and vanilla

  6. In a bowl, mix together the oats, plain flour, and light brown sugar

  7. Add the melted butter and syrup mixture, and mix it all together until the oats are fully coated

  8. Press about two thirds of the flapjack mixture into the bottom of a lined traybake tin

  9. Spread the plum mixture on top, then cover it with the rest of the flapjack mixture, it won't completely cover it, but you want the plum mixture to peak through

  10. Bake them for 25 minutes until they are golden all over

  11. Let them cool fully before cutting into squares, if you can't wait that long, be careful eating them straight from the oven as the plum filling will be very hot!

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Peaches & Cream Tart with Fresh Mint

Peaches & Cream Tart with Fresh Mint

This yummy tart pairs together fresh mint with creamy cheesecake and sweet juicy peaches. It is the perfect summer dessert and it would be a fabulous make ahead option for a dinner party or BBQ. It’s so easy to make as well with ready made pastry and pre-prepared peaches, there’s hardly any work required! And all the better so you can get to the best bit – eating it!

I used a sheet of ready made puff pastry for the base, I went for Jus Roll Light as I’ve used it many times before. Once it had come to room temperature I rolled it out onto a baking tray.

I drained the sliced peaches and put them on some kitchen towel. I also put more kitchen towel over the top and pressed out any excess moisture.

For the cheesecake topping I whisked together 150g full fat cream cheese and 50g caster sugar until smooth. Then I added 1 egg and 1/2 tsp vanilla extract and whisked again until smooth.

I spread the cheesecake mixture out onto the pastry using a palette knife.

Then I added the peach slices in a neat design, and I glazed the edges of the pastry with some beaten egg.

I baked it on 160C Fan/180C/350F/Gas Mark 4 for 25 minutes, then left it to cool completely before sprinkling 6 chopped up mint leaves all over.

   

I could’ve eaten this whole thing myself it was so delicious… And I nearly did! 

The only struggle you might face with making this tart is sharing it!

             

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, and Cook Blog Share hosted by Easy Peasy Foodie.

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Peaches & Cream Tart with Fresh Mint

Ingredients

  • 1 sheet of puff pastry (320g)
  • 150 g Full fat cream cheese
  • 50 g Caster sugar
  • 1 Egg
  • 1/2 tsp Vanilla extract
  • 300g Tinned sliced peaches (1 and a half 410g cans)
  • 6 Fresh mint leaves
  • Beaten egg or milk for glazing

Instructions

  1. Pre heat the oven to 160C Fan/180C/350F/Gas Mark 4 and if chilled, let the pastry come to room temperature

  2. Roll the pastry out onto a baking tray, if the pastry doesn't come with baking paper then line the tray first

  3. Drain the sliced peaches and put them on a plate or tray lined with a few pieces of kitchen towel.  Use a few more pieces of kitchen towel to press out any excess moisture from the top

  4. For the cheesecake topping whisk together the full fat cream cheese and caster sugar until smooth. Then add the egg and vanilla extract and whisk again until smooth

  5. Spread the cheesecake mixture out onto the pastry using a palette knife, leaving about 1cm gap around the edge

  6. Add the peach slices on top of the cheesecake mixture in a neat design, then brush the gap around the edge of the pastry with the beaten egg or milk


  7. Bake it for 25 minutes, then leave it to cool completely before sprinkling 6 chopped up mint leaves all over it

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Syllabub Star Cups & Bake Box 6 Unboxing

Syllabub Star Cups & Bake Box 6 Unboxing

My last Bake Box of the year arrived last week and I knew it would inspire me to get baking some Christmas themed treats! I love these Syllabub Star Cups filled with a lemon cream and topped with berries, they are so easy to make and they would be a fabulous sweet canape for your Christmas parties and gatherings! If you want to know more about Bake Box check out my other posts where I made Parisian Treats, Dress Biscuits, a Cherry Traybake and a Midnight Blue Velvet Cake.

This month’s theme was Stars and Snowflakes and inside the box was:

  • A giant silicone star mould
  • Set of 5 star cookie cutters
  • Set of 3 snowflake icing cutters/plungers
  • 15 silicone mini star moulds
  • A snowflake chocolate decorating sheet
  • Santa and Snowman embossed cookie cutters
  • Silver edible glitter

Although I loved everything in this month’s Bake Box, my favourite items were the embossed cookie cutters and the mini star silicone moulds.

There were six delicious looking recipes included with the Bake Box and I decided to make the Syllabub Star Cups as they looked so pretty and it gave me a chance to try out the silicone moulds. My boyfriend’s family were also visiting and I thought they would make a great dessert.

I started by melting 150g dark chocolate and spooning it into each mould. I used a small clean paintbrush (I have one I use for food only) to brush the chocolate up the sides of each mould.

I put the chocolate in the fridge to set, which didn’t take very long, and easily peeled off the silicone moulds.

To make the lemon syllabub filling I whipped together 2 tbsp sieved icing sugar, 200ml double cream and the zest and juice of 1/2 a lemon.

I piped the cream into each chocolate cup. I used a piping bag with the end snipped off.

I got some mint leaves, and chose several small ones. Then I tipped out some frozen berries to choose from. The recipe suggested warming up the berries and making a compote, but I decided to put the frozen ones directly on the cream then let them defrost in the fridge so I could get them out when it was time for dessert.

I put a larger berry like a raspberry, blackberry or cherry into each cup, then surrounded that with the smaller redcurrants and blackcurrants. Finally I added a mint leaf and a dusting of icing sugar. These make such a tasty and easy dessert, and any guests you have over Christmas will be sure to enjoy them! You can even easily adapt them for any dairy free guests by filling them with a coconut cream.

I’m linking these chocolate cups up with this month’s Treat Petite, hosted by me this month, and Cakeyboi on alternate months.

And with We Should Cocoa hosted by Tin & Thyme.

And with Cook Blog Share hosted by Easy Peasy Foodie.

 

And finally with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation.

Disclaimer: I am sent the Bake Box free of charge, all opinions are my own

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Syllabub Star Cups

Ingredients

  • 150 g Dark chocolate
  • 200 ml Double cream
  • 2 tbsp (sieved) + more for dusting Icing sugar
  • 1/2 a Lemon
  • Mint leaves
  • Frozen berries

Instructions

  1. Melt the dark chocolate and spoon it into each mould. Use a small clean paintbrush to brush the chocolate up the sides of each mould

  2. Put the chocolate in the fridge to set, then peel off the silicone moulds

  3. To make the lemon syllabub filling whip together the 2 tbsp of icing sugar, double cream and the lemon

  4. Pipe the cream into each chocolate cup using a piping bag with the end snipped off

  5. Put a larger berry like a raspberry, blackberry or cherry into each cup, then surrounded that with smaller berries like redcurrants and blackcurrants. Finally add a mint leaf and a dusting of icing sugar

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Nectarine & Bilberry Custard Tart

Nectarine & Bilberry Custard Tart
I think of myself as quite knowledgeable when it comes to food so when I haven’t heard of something it really intrigues me. I’d never heard of bilberries before, so I really wanted to try them. The bilberries were kindly given to me by Angela from Only Crumbs Remain.  She picked them herself and if you are a bilberry fan or are interested in baking with them you will find lots of bilberry recipes on her blog! They are a foraged berry and come from the same family as blueberries and blackberries. I’ve never seen them in the shops before, so do let me know if you’ve ever seen them sold anywhere. Otherwise look out for them on your next country walk! I decided to pair them with nectarines in this tart as the bright orange colour is a great match to the dark blue bilberries, and they also taste delicious!

I started by making the creme patisserie custard filling as it takes several hours to cool. I started by heating 500ml whole milk with the seeds from a vanilla pod until it reached boiling point. I then took it off the heat and poured it into a jug.

In my food mixer I whisked up 6 egg yolks with 140g caster sugar until pale and thick. I added 45g cornflour and mixed it in, then I poured the warm milk in with the mixer still going.

I poured the mixture back into the pan and heated it up whilst continously stirring. When it started to thicken, I started whisking it to keep it smooth and stop any lumps.

 

I put it in a bowl, and covered it with cling film. I made sure the cling film was touching the
creme patisserie so that a skin doesn’t form on it. I left it in the fridge overnight to cool.

To make the pastry I rubbed 170g butter into 350g plain flour until it resembled breadcrumbs.

I added 2 eggs and mixed to form a dough. I wrapped it in cling film and chilled it in the fridge for 30 minutes.

To roll out the pastry I decided to try out an item from the new Joseph Joseph baking range, which were kindly sent to me recently. If you haven’t heard of Joseph Joseph before, they are a family business
ran by twin brothers. Their focus is on the whole user experience of their products, they combine design, function and quality materials to make their range.

I tried out their Roll Up Non-Slip Silicone Pastry Mat. The mat features a handy rolling size guide printed in circular shapes, as well as sizes along the sides. It also has an integrated strap so you can roll it up, fasten it and store it easily.

I rolled out the pastry and the size guides on the mat were really helpful – I don’t know why I haven’t bought one of these already as I do make pastry quite often!

I lined my 23cm tart tin with the pastry and pricked it all over with a fork.

I lined the pastry with baking paper then poured in baking beans, I blind baked it on 180C/106C Fan/350F/Gas Mark 4 for 15 minutes.

I then removed the baking beans and baked it again for 10-15 minutes until the bottom was fully cooked and it was golden brown all over.

When the tart case was fully cool I filled it with the creme patisserie and smoothed it out.

I sliced up 5 nectarines and arranged them in circles on top, and I placed the billberries in the gaps. The bilberries freeze really well and I still have more to use.

 

To glaze the tart and keep the fruit fresh whilst also creating a lovely shiny appearance, I warmed up 5 tbsp apricot jam in a pan. I then sieved it to remove any lumps, and used a pastry brush to generously brush it all over the tart.

And the tart was ready! It’s best to eat this straight away, although it will last a few days if kept in the fridge.

It was a bit messy when cut but the sweet creamy custard and delicious fresh fruit soon distract you from the appearance. It was my first taste of bilberries and I have to say they go very well with custard. The pastry was also perfectly crisp which is just what you need for a tart like this as it holds the wet filling in place without any leaks, not a soggy bottom in sight!

      

I’m linking up with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and to The Food Calendar hosted by Charlotte’s Lively Kitchen. I think this tart would be a delightful afternoon tea treat!

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Nectarine & Bilberry Custard Tart

Ingredients

  • 500 ml Whole milk
  • 1 Vanilla pod
  • 6 Egg yolks
  • 140 g Caster sugar
  • 45 g Cornflour
  • 350 g Plain flour
  • 170 g Butter
  • 2 Eggs
  • 5 Nectarines
  • 70 g Bilberries
  • 5 tbsp Apricot Jam

Instructions

  1. Start by making the creme patisserie custard filling. Heat the whole milk with the seeds from a vanilla pod in a pan until it reaches boiling point. Then take it off the heat and pour it into a jug
  2. Using an electric mixer whisk up the egg yolks with the caster sugar until pale and thick. Add the cornflour and mix it in, then pour the warm milk in with the mixer still going
  3. Pour the mixture back into the pan and heat it at a medium-high heat whilst continously stirring. When it starts to thicken, whisk it to keep it smooth and stop any lumps
  4. Sieve it required to remove any lumps, then put it in a bowl and covered it with cling film. Make sure the cling film is touching the creme patisserie so that a skin doesn't form on it. Leave it in the fridge overnight to cool
  5. To make the pastry rub the butter into the plain flour until it resembles breadcrumbs
  6. Add the eggs and mix to form a dough. Wrap it in cling film and chill it in the fridge for 30 minutes
  7. Roll out the pastry and line a 23cm tart tin. Prick it all over with a fork
  8. Line the pastry with baking paper then pour in baking beans (or dry rice if you don't have them) bake it on 180C/106C Fan/350F/Gas Mark 4 for 15 minutes
  9. Remove the baking beans and baked it again for 10-15 minutes until the bottom is fully cooked and it is golden brown all over
  10. When the tart case is fully cool fill it with the creme patisserie and smooth it out
  11. Slice up the nectarines and arranged them in circles on top, then place the billberries in the gaps
  12. To glaze the tart, warm up the apricot jam in a pan. Sieve it to remove any lumps, and use a pastry brush to generously brush it all over the tart

 

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