Happy September, friends! It’s been a long hot summer in the UK and the temperatures are only just starting to drop. I’m excited to get snuggled up next to the oven with a heap of Autumnal recipes very soon, but my love for no bake, grab from the fridge treats lasts all year round. That’s why I’m bringing you these magical raw vanilla donuts with blueberry glaze. …
Hello, friends! I hope April has treated you well so far. The sun has been out all week here in the UK and I’ve been soaking up as much of that sunshine as possible. This means breakfast is usually a quick grab and go affair, so I’ve been prepping batches of these super delicious blueberry breakfast muffins to start my day….
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.
Creamy, sweet, filling and nutritious. These little blueberry beauties are sure to get your day off to a good start! If you don’t have any black currants, just sub them for more blueberries. These take less than five minutes to prepare, just remember to soak your cashews and buckwheat the night before. You do need some frozen bananas too, so don’t forget to pop a couple in the freezer! I always have a tonne pre frozen, I think I presume most people are as banana obsessed as I am.
Buckwheat is naturally gluten free (it’s actually from the rhubarb family) and full of fibre and B vitamins, meaning it’s a great addition to breakfast. It also contains tryptophan which is a natural anti depressant! Just one cup of buckwheat provides 25% of your RDA of tryptophan. It’s pretty awesome stuff.
Blueberries and blackcurrants are from a powerful family of blue fruits and veggies. Anything blessed with this beautiful colour helps fight inflammation in the body, boosts your immune system and contains anti cancer compounds. I’d love to know if you try this simple breakfast parfait!
Blueberry buckwheat parfait (makes 2 parfaits)
- 3/4 cup buckwheat (soaked overnight in water, rinsed and drained)
- 1/2 cup cashews (soaked overnight in water, rinsed and drained)
- 2 frozen bananas
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- 1 cup blueberries
- 1/2 cup black currants
- 1 tsp acai powder (optional)
Extra berries and mint for decorating (I used leftover brownie crumble too)
- Rinse your soaked buckwheat well, until the water runs clear and the sticky residue is removed. Rinse your cashews too.
- Add rinsed buckwheat, cashews, frozen bananas, vanilla extract and coconut milk to your blender and blend until smooth. You want it to be thick but pourable, so add a little water if you need to.
- Pour the mixture into your glasses until 3/4 full. To the remaining mix in the blender, add blueberries, black currants and acai powder and blend until smooth.
- Top up your jars with the purple mix and decorate with more berries, brownie crumble and mint.
A coffee free iced latté made with blueberries, acai and coconut milk. …
You’ll need –
- 4 frozen bananas (small-medium size)
- 1 cup frozen blueberries
- 3/4 cup walnut mylk
- 1/2 cup walnut meal (I used mine from leftover walnut mylk)
- 1 tbsp acai powder
- 1 lime, juiced and zested
- 2 tbsp shredded coconut
For the sauce –
- 1 tbsp carob
- 1 tbsp maple syrup
- First, make your sauce. Add carob and maple syrup to a small bowl or jar. Mix well until smooth.
- Add all other ingredients and the lime juice (save the zest) to a high speed blender and blend until extra smooth and creamy.
- Smear carob sauce around your jar and pour in the blueberry walnut whip. Top with the lime zest, more frozen blueberries and coconut.