A few vegan (and wheat free) pudding recipes from feeding-myself.tumblr.

com


Blackcurrant and chocolate crumble
1 cup rolled/porridge oats (use gf oats if necessary)
1/2 cup gluten free flour
1/2 cup sugar
3 tbs. cocoa (to taste)
1/2 tsp salt, cinnamon & nutmeg
3/4 cup dairy free spread

~3 cups blackcurrants
~1/2 cup sugar
1 tbs. corn flour
1. Wash and pick over the blackcurrants. Im very lucky and had them fresh from the garden, but
that means they needed a thorough wash!
2. Stir the berries, sugar and cornflour together in a bowl. Add a tablespoon of water if necessary so
that you have a gloopy mixture.
3. Pour the fruit into your baking dish.
4. Clean the bowl.
5. Preheat the oven to 180 C.
6. Stir together the flour, sugar, cocoa, oats, salt, cinnamon and nutmeg in a bowl.
7. Rub in the dairy free spread to make your crumble.
8. Scatter the crumble over the fruit.
9. Bake for 30-45 minutes until the blackcurrants have bubbled up and the top is crisp.
10. Serve with dairy free cream or ice cream!


Rhubarb and strawberry crumble with banana-vanilla ice cream [x,x]
For the banana ice cream freeze 1-2 bananas for each person. Serves 5-6.
2 cups chopped rhubarb (~3-4 stalks)
3/4 cup chopped frozen strawberries
1/2 to 3/4 cup sugar
1 (and a bit) tbs.. plain flour (I used Doves Farm gf brown bread flour)
1 (and a bit) tsp. lemon juice
1 tsp. vanilla extract
1/4 tsp. salt
==============
1 cup rolled/porridge oats (use gf oats if necessary)
1/2 cup plain flour (See above)
1/2 cup dark brown sugar
2 lemon biscuits (I used Doves Farm lemon zest cookies, you could sub. some lemon zest, but
the cookies are worth it)
1/2 tsp salt, cinnamon & nutmeg
3/4 cup dairy free spread
1. Wash and chop the rhubarb, chop the strawberries (fresh will probably be fine, but will cook
down more).
2. Combine all the filling ingredients (above the ====) in a mixing bowl and mix well. The fruit
should be held together by a thick syrup.
3. Spoon the filling into a baking dish and pat it down.
4. Combine all the crumble ingredients except the dairy free spread in a mixing bowl.
5. Preheat the oven to 180C.
6. Rub the margerine into the crumble mixture until it comes together and feel crumbly.
7. Spoon the crumble on top of the filling. Pat it down with the spoon and try to cover the whole
dish- the filling will bubble up and flood the crumble while cooking.
8. Bake for 20-30 minutes, until the filling is bubbling and the top is browned.
9. Gobble it up. (it will keep for a few days if theres any left, and can be reheated in a microwave).


(Chai) Tea cake from Eva Batts Vegan Cooking
2 oz (55g) stoned dates
4 oz (115g) mixed dried fruit
1 oz (30g) mixed peel
1/4 pint (140ml) cold tea (I used 2 bags of chai)
2 oz (55g) brown sugar
2 oz (55g) vegan margarine
1 tbs. golden syrup (or agave etc.)
8oz (225g) self raising gf flour
1 tsp. bicarbonate of soda
2 fl oz (60ml) non-dairy milk
Optional topping: 3 tbs. brown sugar, 1/2 tsp cinnamon, generous shakes of ground nutmeg and
ginger.
1. Make the tea.
2. Grease and line a 7 inch (18cm) cake tin (or similar).
3. Chop the dates into small pieces.
4. Put the dates, dried fruit, peel, tea, sugar, margerine and syrup in a saucepan. Bring to a simmer,
and simmer for about 3 minutes. Then leave the mixture to cool.
5. Dissolve the bicarbonate of soda in warm milk.
6. Sift the flour.
7. Stir the milk into the flour, then gradually stir in the cooled fruit mixture.
8. Mix thoroughly, and spoon into the tin. Sprinkle with sugar and spice.
9. Bake in the centre of the oven for 45 minutes-1 hour until cooked through. Let it cool down before
you try to take it out of the tin.
10. Enjoy (with a lovely cup of tea)!

Banana bread bites (with carrot, sultanas, almonds and walnuts)
1 cup of flour (I used Doves gluten free)
2 tbs brown sugar (can be left out/substituted with another sweetener)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp salt
1 1/2 egg equivalent
~2 tbs oil
2 or 3 very ripe bananas, mashed
1/2 cup of grated carrot
~1/2 cup chopped nuts
1. Mix all the ingredients together.
2. Spoon into cake wrappers/ a muffin tin (I made 12 small ones) and bake at 180 C for ~10
minutes, or until the tops are brown and a cake tester comes out clean. Theyll still be soft when
you take them out of the oven, but will firm up as they cool down.