Vegan Rosewater Cupcakes with Whipped Rice &Coconut cream

This is just a decoration suggestion of my Vegan Rosewater Cupcakes, decorated with the whipped Rice Cream from this post 
and the roses from my garden
The cream sprinkled lightly with freeze-dried raspberry powder.

Quick and easy but pretty for some tea party :)

Vegan Cherry Clafoutis

 This is veganised version of a traditional French cherry pie. Michel Roux's Pastry book was an inspiration.

Ingredients for the crust:
1/3 cup of sunflower oil
1/2 cup of maple syrup
1 tsp vanilla extract
1-2 Tbsp water
2 cups of whole spelt flour (or any wheat flour)

1 cup of almond meal (ground almonds)
pinch of sea salt

Ingredients for the filling:
100 g silken tofu
1/4 cup soy (oat) milk
1/3 cup baking oil
2/3 cup agave nectar
1 tsp vanilla extract
1 tsp almont extract
1/2 cup white spelt flour
1 cup whole spelt flour
3/4 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of sea salt
200 g fresh cherries, pitted
2 tsp of barley malt powder to decorate


Method:
Preheat oven to 170C, brush a baking tin or flan ring with oil.
In a bowl mix oil, vanilla and  maple syrup. In a separate bowl, mix the flours and the salt, then add the liquid mixture little by little, maybe adding water if needed. Sometimes you'll need to add a bit of flour if it's too wet, but try not to do it too dry before it starts to hold together - it'll be almost impossible to fix. When the dough is stiff enough, mix it with your hands, trying not to press too much. When the dough is ready, roll it with a rolling pin and line your tin. It probably won't roll very well, so do your best, and the rest you can just add with your fingers and smooth together. Press the dough only lighlty. Once the tin is lined, put a piece of parchment paper on top and fill with baking beans and bake blind for 10 minutes. Take the tin out of the oven, remove the beans and bake for 5 minutes more.

To make the filling, put the tofu, milk, oil, agave and extracts in the blender and mix till smooth. Put the mixture in a bowl and sift in the flours, salt and leavening agents. Mix with a spatula until smooth.  Put the pitted cherries inside the baked flan, and pour the mixture on top. Put the tart in the oven and bake for 45 min. It strangely takes more time than things like that usually do, but it surely needs it, probably because cherries add some moisture. Anyway it should be checked with a toothpick after 35 minutes onwards.
Dust your clafoutis with some barley malt powder just before serving.

Fruit Kanten

Kanten is a vegan jelly, where a seaweed called agar-agar is used instead of gelatin, which is of animal origin.

The kanten is a very simple thing to do and it's a perfect dessert for hot days.

You can use any fruit as a filling and use practically any juice to make kanten jelly.

Ingredients:

1 litre of liquid (water+ apple juice, for example)
3 heaped Tbsp of agar-agar flakes (or approx. 1,5 Tbsp of agar-agar powder)
chopped fruit or berries
pinch of sea salt

Method:

Put your liquid in the saucepan, add the salt and scatter the agar flakes on the surface. Constantly stirring, bring to a boil. You need to stir, because otherwise the flakes can stick to the bottom of the pan and burn.

During boiling the flakes should melt reasonably quickly in this quantity. You need to wait for them to melt. If you don't see any small transparent particles on your stirring spoon, the flakes must have melted. Once melted, take the mixture off heat and pour it into glasses or bowls. Put the fruit bits inside each glass and set aside till completely cooled and firm.