It’s now under two weeks away until the Macmillan Big Coffee Morning! I love baking but since changing my diet and adopting a healthier lifestyle I have pretty much given up on scoffing cakes and pastries. Don’t get me wrong I will still indulge every now and then but it would be a very small treat as I am cutting down on sugars and carbs. This is because I have had gestational diabetes in both pregnancies meaning that my chances of getting Type II diabetes later on is very high.
Last week I was invited to attend an exclusive baking masterclass held by the Macmillan Cancer Support. I was so excited to attend but unfortunately, when it came to the actual day of the masterclass my childcare fell through and I wasn’t able to find anyone else at the last minute and had to forfeit my attendance.
I missed out a lot but luckily was sent over some cake recipes and photos by the charity. There were really lovely recipes but the one that I really want to share with you (the one that caught my eye) is the vegan coconut matcha tart. I love coconut and I love matcha – and the fact that this dessert is vegan made it (for me) that little bit better! I’m not vegan/vegetarian but I really appreciate vegan and raw vegan desserts. They taste a whole lot better (and healthier) than your standard stuff.
Macmillan’s World’s Biggest Coffee Morning takes place on Friday 30th September 2016.
For more recipes, or to register to hold a coffee morning and help ensure no-one faces cancer alone, visit http://coffee.macmillan.org.uk/
This is the seventh year that the charity has teamed up with Marks & Spencer to run this fabulous event. Many people across the country host it from schools, the workplace, even their homes to raise money for people who have been affected bu cancer. I haven’t been brave enough this year to host an event but I will be supporting by heading out to my local venue held at Mycenae House in Blackheath/Greenwich. For those who are in the area pop along or alternatively, use the Macmillan’s event locator to find your nearest venue.
So without further ado, here is the recipe courtesy of Macmillan Charity for these bad boys…
Vegan Coconut Matcha Tart Recipe
Prep: 7 hours 15 minutes
Cooking: 20 mins
Fluted tartlets (12cm with a removable base.)
35g jumbo rolled oats
35g dried unsweetened shredded coconut
80g oat flour
20g cocoa powder
5g sea salt
115g almond meal
30g brown rice flour
35 g coconut oil,
90ml maple syrup
6ml vanilla extract
40g cup whole raw cashews
150g cups dried unsweetened shredded coconut
100ml maple syrup,
10g agar flakes
5g matcha tea, (plus more to dust)
12ml vanilla extract
- Preheat oven to 180°c.
- First melt the coconut oil. Then use a little to thoroughly oil the fluted tartlets and set aside.
- Add oats, coconut, oat flour, cocoa powder and salt to a food processor and blend until oats and coconut are finely ground. Place in a bowl and stir in almond meal and brown rice flour. Stir in the rest of the coconut oil and mix until all the flour is moistened.
- Add maple syrup and vanilla and mix again until the dough forms a ball. If dough is very sticky set it aside for 10 minutes to thicken up. Wash and dry your hands and press the crust thinly and evenly into prepared tart pans. Prick with a fork and bake 18 minutes. Remove from oven and set aside to cool.
- To make the filling, soak the cashew nuts for 6 hours in cold water. Drain and rinse cashews, and add them to an upright blender. Add the coconut, fresh water, and blend on the highest speed until smooth.
- Then line a large strainer with a nut milk bag or several layers of muslin. Place the strainer over a heavy base sauce pan. Pour the mixture into the lined strainer and gather the edges of the bag or cloth and gently squeeze out all liquid. Discard the solids. You should have 675ml of coconut-cashew milk, if not make up the difference with more cold water. Rinse out the blender.
- Next place the saucepan of cashew coconut milk over medium heat, add maple syrup and agar flakes and bring to the boil, once boiling whisk constantly. Reduce heat to low, and simmer for 15 minutes or until all agar flakes have dissolved. Whisk the mixture every 5 minutes to prevent sticking.
- Remove from heat, and allow to cool for 10 minutes then pour the mixture into the blender.
- Add matcha powder and vanilla and blend until evenly combined. Gently pour into each tart pan.
- Allow to sit for another 15 minutes before transferring to the fridge.
- Allow to set for 1 hour.
- To serve dust with a little matcha powder.
Host your own Coffee Morning!
If you wanted to host your own coffee morning or find out more about the event, simply head over to http://coffee.macmillan.org.uk/ for more info.