Wednesday, 12 March 2014

Recipes Revisited : Gluten Free Frangipane Fingers #2- vegan

They may look plainer than before, but they taste even better!
If you only ever bake one gluten free cake, it should be this one: it's easy and delicious and everyone (not just vegan, coeliac, sugar free people) will love it. This recipe has truly evolved: first, there was agave almond slice and its cousin, chocolate agave almond slice. Then it went gluten free and more nutty and became frangipane fingers, which has been very popular since it was first posted back in  March 2012. The main difference to this latest version is that it uses less ingredients (ie: just agave rather than agave and xylitol). There are also a couple of other tweaks, like using Dove's Farm Gluten Free Brown Bread Flour rather than buckwheat flour to make it easier to source ingredients, and adding a little less baking powder to get that slightly more dense frangipane texture.I would have decorated the top with flaked, blanched or chopped almonds like last time but I didn't have any, nor did I have time to make any; I have added them to the recipe here anyway.

I added less baking powder to make the texture denser and less spongy, but the agave ensures it is still light. The brownish colour is from grinding my own almonds and leaving the skins on.
300g ground almonds
300g Doves Farm Gluten Free Brown Bread Flour (if you use another brand, add it gradually in case the mixture gets too dry/ wet.)
4 tsps baking powder
400ml your favourite plant milk, unsweetened
200ml agave nectar
150ml coconut oil
2 tsps natural almond essence
Some flaked almonds for decoration
  • Mix all the wet ingredients together.
  • In another bowl mix the dry ingredients.
  • Add the wet to the dry and beat together for about 1 minutes (by hand will do). Should be dropping consistency.
  • Put into a prepared tin or mould, about 1.5 -2cm deep, scatter top with flaked almonds and bake for 20 minutes or so (do the skewer test) until cooked through and golden brown on top.
  • Serve warm or cold, alone or with fruit/ cream/ icecream.

Served with a scoop of Swedish Glace (vegan icecream) and some berries, it makes a yummy dessert.



5 comments:

  1. Hello Sarojini,
    You've treated us to some great desserts lately. I read each and every recipe of yours.....sometimes non availability of some ingredients here holds me back. However, I have found the substitutions and am going to give them a try. This one sounds great. I love the fact that all your recipes are vegan! Love and good wishes, Namita

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    Replies
    1. Hi Namita,
      Thanks for your comment. I always read your recipes too; love all the breads, cakes and jams you make, and also when you write about what it's like where you live in the mountains. If you try this cake you could use buckwheat flour instead of the gluten free blend. Maybe bajri (millet) flour would also work?
      Happy cooking! Sarojini x

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  2. looks so tempting , simple yet flavorful.

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  3. Another beautifully elegant treat...bravo! :)

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You are welcome to comment- feedback from you really helps me to decide what to post, and I love hearing from you- thanks :)