|Jenni Sherington created this amazingly healthy and nutritious desert for us after we met at the Aldeburgh Food and Drink Festival. It might not look like it but this pudding could count as one of your 5 a day - better still, it's delicious!
We met Jenni Sherington at the Aldeburgh Food and Drink Festival, she was offering samples of her healthy versions of popular confectionery - they really were delicious - and as it turns out Jenni's new business, Sheringtons, is based just down the road from us in Halesworth.
We were very excited to see what Jenni was doing, turning the idea of a healthy snack on it's head and creating indulgent treats packed full of nutritious, wholesome ingredients. At the time we'd just had our first batch of gluten free pea, bean and quinoa flours milled and were busy working out what could be done with them (lots as it turns out, they're incredibly versatile). We could see that Jenni was bound to have lots of good ideas so we gave her some samples to experiment with.
We weren't disappointed. Jenni came up with some fantastic recipes - all gluten free, with vegan options and some, like this tart, with no refined sugars.
- 80g Hazelnuts
- 110g Quinoa Flour, plus more for rolling out
- 1 tsp Vanilla Essence
- 40g Dates, soaked
- 25g Butter (or Coconut Oil)
- ½ Egg (or ½ tbsp chia seeds mixed with ½ tbsp water to form a gel)
- 2 Ripe Avocados
- 1 Ripe Banana
- 3 tbsp Raw Cacao Powder
- 2 tbsp Honey (or Maple Syrup)
- 1 tbsp Coconut Oil
- Pinch of Salt
- 30g Hazelnuts, chopped to top
- 1 x 400ml can Coconut Milk, left in the fridge overnight
- 1 tsp Vanilla Essence
- 1 tsp Honey/Maple Syrup (optional)
- Preheat the oven to 150 degrees centigrade and grease a tart dish.
- Blitz the hazelnuts in a food processor until no big lumps remain.
- Knead and roll out on a lightly floured surface to the shape of the tan.
- Use the rolling pin to transfer the pastry to the tin, push into all the crevices and stab with a fork all over.
- Bake in the oven for 15-20 minutes then remove and place on a cooling rack.
- Cut and scoop the avocado flesh out of the skin and pile into a food processor with all the other ingredients.
- Tip the mousse into the cooled tart, top with the crushed hazelnuts and place in the fridge to set for at least 2 hours.
- Open the can and drain out the watery part of the coconut milk, place aside to drink or use in smoothies.
- Spoon the remaining thicker cream out of the can into a small mixing bowl and whip with a handheld electric mixer until it fluffs up
- Add the vanilla essence and honey, is using, and whisk again.
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