Impress your loved ones with these scrumptious puff pastry hearts. Whipped vanilla cream and fresh strawberries are sandwiched between buttery puff pastry. So light, rich and fresh, they taste as good as anything you’d find in your favourite patisserie. The best bit? They are SO simple to make, just 5 ingredients needed and they’ll be ready in less than 30 minutes!…
Strawberry season is still in full swing and there’s an abundance of summer berries everywhere. What better way to celebrate than with a beautifully moist and sweet strawberry cake? The sponge is soft, moist, melt in your mouth delicious and infused with strawberry pureé and strawberry essence. …
Summer is almost here and what better way to celebrate than with these little summer berry galettes? Luscious, jammy berries encased in a vegan flaky pastry. Perfect with a dollop of vanilla coconut cream or a big scoop of ice cream. I’ve wanted to make galettes for so long and I’ve already made three batches in one week. Making up for lost time, eh?
These are actually really simple to prepare and you’ve most likely got the ingredients in your cupboard already. Galettes beat tarts any day for me, because your get more crust to fruit per mouthful and who doesn’t love pastry?
I tried making these with a mix of gluten free flours but I just wasn’t happy with the way they looked. They still tasted nice though, so feel free to sub for an all purpose gluten free flour if you wish. I’ve also put an option to use coconut oil for the pastry rather than vegan margarine, but they won’t be as flaky and golden. Coconut sugar can be used for the fruit if you’d like to make these refined sugar free. The good thing is they’ll work whichever ingredients you decide to use, it’s a pretty flexible recipe.
They’re delicious served fresh from the oven, or stored in the fridge and heated up just before serving. The perfect summer berry celebration pud.
I’ve had fun eating my way through hundreds of galettes this week to perfect this recipe, so please do let me know what you think in the comments below, or tag me on Instagram @bos.kitchen.
- 2¼ cup plain flour/gf plain flour
- ½ cup vegan margarine/coconut oil
- ¾ tsp salt
- 1 tbsp cornstarch
- ⅓-1/2 cup ice cold water
- 1 tsp apple cider vinegar
- 1 tsp almond extract
- ½ cup raw cane/coconut sugar
- 1 tsp vanilla bean paste
- 1 lemon, juice and zest
- 1.5 tbsp cornstarch
- pinch of salt
- 1.5 cups each of blueberries, strawberries and raspberries
- ¼ cup nut milk
- coconut sugar for sprinkling
- Make the pastry. Chop up coconut oil or margarine into rough pieces. Add to food processor with flour, salt, cornstarch, ACV and almond extract and pulse until crumbly. Slowly add the water until a dough is formed. Take out and flatten into a disc on a floured surface. Wrap in clingfilm and chill in the fridge for 30 mins.
- Let the dough rest for a minute or two to come to room temperature. Roll the dough on a lightly floured surface into rounds, you can make bigger ones or 12 small ones, using a 5 inch bowl. Use a pizza cutter to trim any excess pastry. Stack the rounds on a plate, with greaseproof paper and chill while you make the filling.
- Pop a large lined baking tray in the oven to preheat at 220•c. Mix sugar, vanilla, lemon, salt and cornstarch in a medium sized bowl. Toss fruits in sugar mix until evenly coated. Divide the mix between pastry rounds, leaving an inch gap around the edge. Go round the dough in one direction, pinching and folding the pastry. Top with extra fruit if you need to. Pour over any juices from the sugar bowl. Brush pastry with nut milk and sprinkle with sugar.
- Bake for 30 mins, turning half way through until golden and the fruit is jammy. Remove immediately onto a cooling rack. Delicious on their own, or with coconut whipped cream.
Sorbet is the perfect after dinner treat. Light, sweet and beautifully refreshing, a little of this rich sorbet goes a long way. It’s really easy to make, you don’t even need an ice cream maker and it has just five ingredients. …
An exotic Rose Sherbet, the best way to cool down on a warm day. Made with ice, cashews, strawberries and rosewater. This sherbet is so creamy and refreshing. My version is refined sugar and dairy free. I added a little raw beetroot to boost the rosy pink, but you can omit this if you don’t have any. I made this originally with 1 tbsp of rosewater, which wasn’t enough for me. My advice is to add a tbsp at a time and taste, some rosewater can be very potent.
- 3/4 cup cashews (soaked overnight and drained)
- 1 large handful of ice
- 1/2 cup water
- 1 cup frozen strawberries
- 2-3 tbsp rosewater
- 1 tsp vanilla
- 1 tbsp rice malt syrup (or other liquid sweetener)
- 2 inch piece of peeled, raw beetroot (optional)
Add all ingredients to blender and process on high until smooth and creamy.
Jammie Dodgers, Bo’s Kitchen style. Jammie Dodgers hail from the UK and consist of a sticky, mega sweet jam sandwiched between two shortbread cookies. These traditional biscuits used to be vegan, but as with most accidentally vegan snacks, they decided to put an animal product back in the mix for no apparent reason, so I had to make my own.
This simple cookie recipe surprised me with how delicious it was, considering it only has five ingredients! The jam is a chia jam with strawberry and plum, if you have any left over it tastes great on toast or on top of oatmeal. They keep really well in the fridge, as the coconut oil helps to keep them firm. They’re made with coconut sugar and coconut oil, far healthier than their sugar laden, non vegan cookie twin. Of course I’ve made this vegan and E number free! I made these with spelt flour, but I’m sure you could use a gluten free flour too. I may give them a whirl with buckwheat flour next.I’ve eaten most of this batch to myself so I know they must be good! I’d love to hear how you get on if you try this recipe, I’m already preparing for my second batch tomorrow…
- 200g coconut oil, melted
- 130g coconut sugar
- 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
- 2 tsp vanilla extract
- 350g spelt flour
Strawberry and plum chia jam
- 1 cup strawberries, chopped
- 4 fresh plums, pitted and chopped
- 3 tbsp Organic Burst chia seeds
- 2 tbsp maple syrup/agave syrup
- 1/4 cup water
- Preheat your oven to 180°c and line two baking sheets with greaseproof paper.
- Make your chia jam by adding all jam ingredients to a small saucepan and bringing to a boil. Turn the heat down and simmer for around 30 minutes until jammy, stirring every now and then. Add a little more water if you need to.
- To make the cookie dough, mix coconut oil and coconut sugar in a large bowl with a wooden spoon. Then add flax egg and vanilla extract. Mix until combined.
- Add the spelt flour, using your spoon at first and then your hands, to make sure it all comes together as a dough.
- Leave dough to chill for 15 minutes in the fridge. Make sure your chia jam is set aside to cool. Sprinkle a little spelt flour on your work surface and roll the dough out to about 5mm thick. Cut out your dough using one round cookie cutter and one heart cutter. Cut out as many cookie shapes as possible and use the heart cutter for half of them.
- Use a spatula to carefully lay the cookies on your prepared baking sheets and bake for 10-12 minutes, until cookies are lightly coloured, but not brown at the edges (they will firm as they cool). Leave to cool completely on a cooling rack.
- Using a teaspoon, dollop a heaping spoon of jam on your cookie and gently press the heart shape cookie on top. Sprinkle with a tiny amount of icing sugar if serving immediately, or keep in the fridge to enjoy later.
Strawberry kiwi slushie