This is a really quick recipe to whip up if you are struggling to know what to serve for a dessert. It looks really pretty and tastes absolutely delicious, serve warm with a dollop of coconut yoghurt. It's vegan, vegetarian, dairy and gluten free.
Serves 8-10
Ingredients
1 packet GF puff pastry
2 cups of red grapes, halved
1/3 cup flaked almonds
Frangipani
70g melted vegan block butter (I use Naturli Vegan Block)
1/2 cup + 1 Tbsp coconut sugar
1/3 cup GF plain flour, I use
1/ 2 Tbsp cornflour
1/3 cup of aquafaba or non-dairy milk
1 ¾ cup of ground almonds
½ tsp baking powder
1 tsp almond extract
1 tsp vanilla extract
Pinch of sea salt
Coconut yoghurt to serve, I use Coyo
Method
Preheat oven to 190c and line a Swiss roll tin with some baking parchment
Unroll the puff pastry and lay into the prepared Swiss roll tin and pressing it into the corners
Using a fork prick the pastry in rows to make sure the pastry doesn’t puff up when cooking
Press another layer of paper over the pastry and pour in baking beans
Bake in the oven for 25mins until starts to turn golden brown
Meanwhile make the frangipani
Melt the butter and pour into a bowl.
Add the sugar, whisk together then add the rest of the ingredients; cornflour, flour, aquafaba, ground almonds, baking powder, almond and vanilla extract and pinch of salt – set aside
Halve the red grapes
When pastry is done remove from the oven, turn the temperature down to 180c.
Allow to cool slightly before removing the baking beans and paper.
Press the frangipani into the pastry case and then pour over the grapes
Press the grapes gently into the frangipani and sprinkle with the flaked almonds
Bake in the oven for 25 – 30mins until gold brown
Allow to cool slightly before transferring to a board or plate
Serve in slices with a dollop of coconut yoghurt