lemon Archives - Feast of Plants https://feastofplants.com/tag/lemon/ An exploration of plant based and gluten free food that tastes as good as it looks! Wed, 24 Feb 2021 15:21:29 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/feastofplants.com/wp-content/uploads/2020/05/cropped-fop-favicon.png?fit=32%2C32&ssl=1 lemon Archives - Feast of Plants https://feastofplants.com/tag/lemon/ 32 32 179099648 Gluten Free Lemon Poppy Seed Muffins (Vegan & Gluten Free) https://feastofplants.com/gluten-free-lemon-poppy-seed-muffins-vegan-gluten-free/ Wed, 24 Feb 2021 16:00:04 +0000 https://feastofplants.com/?p=1178 I do like a good muffin. They remain one of my few really positive memories from school dinners as my high school sold great bakery style muffins. Massive, the size of my hand with crisp, crunchy tops, they have been my model for all my muffin attempts since. These gluten free muffins are delightfully fully and moist. Perfectly risen with a crunchy top and a delicious lemon curd filling. I promised you in my last post I’d show you my favourite thing to do with my lemon curd and this is it!  Bright and zesty with the crunch of poppy seeds. Makes: 12 Muffins Ingredients For the Muffins: 300g Sugar 3 Lemons, zested 210g Butter 90g Ground Almonds 345g Gluten Free Flour* 70g Chickpea Flour 1.5 Tbsp Baking Powder 1 tsp Salt 145g Plant Based Yoghurt 60ml Lemon Juice 240ml Plant Based Milk 3 Tbsp Poppy Seeds For the Topping: Poppy Seeds Demerara Sugar Vegan Lemon Curd Directions Preheat the oven to 200 degrees (180 Fan/ 400 F) and prepare your muffin tin by spraying the top with oil and lining with paper liners. Stir together the milk, yoghurt and lemon juice, put to one side before mixing together the flours. salt, and powder in a separate bowl. Rub the lemon zest into the sugar in the bowl of a stand mixer. Beat the butter into the sugar until light and fluffy. Sift in the flour and mix well. Pour in the wet ingredients and poppy seeds and stir until only just combined. Spoon the batter into the prepared muffin liners right to the top. Coat each muffin with a generous layer of demerara sugar and a light sprinkle of poppy seeds before placing into the oven and baking for 25 – 30 minutes. Remove from the oven and place into a cooling rack. Before they can cool, quickly cut a small slit in the top, about halfway down and pipe in a generous serving of lemon curd. Allow to cool for 2 – 3 minutes and enjoy while still warm. Notes If you don’t have any lemon curd then I’d strongly suggest adding 1/2 tsp of lemon oil to the mix. Without the lemon curd these won’t be as flavourful so the lemon oil is needed. *if your gluten free flour mix doesn’t contain xanthan gun then add 1 tsp with the flour mix. Allergy Notes; This recipe is gluten free, vegan and soy free. If nuts are an issue then you can substitute in the same weight of gluten free flour but the muffins won’t be quite as moist.

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]]> 1178 The Best Vegan Lemon Curd (Vegan & Gluten Free) https://feastofplants.com/the-best-vegan-lemon-curd-vegan-gluten-free/ Mon, 22 Feb 2021 16:00:33 +0000 https://feastofplants.com/?p=1169 I don’t have much of a sweet tooth, instead I tend to crave sour sweets and citrus flavours. Fizzy cola bottles always used to be my favourite treat before I went vegan (anyone happens to find a good vegan version, please let me know!) so I don’t think you’ll be surprised when I say this lemon curd isn’t that sweet. Instead it’s delightfully tart with rich undertones. This was actually one of the first recipes I came up with when I first turned vegan. I started by trying to veganise recipes that my family would appreciate. My father’s favourite dessert always used to be lemon meringue pie and a good curd is essential. This isn’t quite the curd I’d use for that but it is perfect for toast and take at look on Wednesday for the baking I recommend with this. Makes: 400ml Ingredients 1 Tbsp Lemon Zest 120ml Lemon Juice 100g Sugar 120ml Coconut Milk 1/4 tsp Saffron 1 1/2 Tsp Cornflour 20g Vegan Butter Directions Crumble the saffron into a small dry pan and place onto a medium heat. Gradually toast the saffron until it darkens in colour. Remove from the heat and whisk in the sugar and cornflour. Now add in the coconnt milk, lemon juice and zest and mix until the sugar is dissolved. Place back onto a medium heat and stir until the curd thickens to a smooth curd. The curd should be thick enough to coat the back of a spoon. Add the butter to the curd and stir until melted and mix through to enrich the curd. Remove from the heat and pour the curd into a sterilised jar. Allow to cool before covering with a lid and placing into the fridge, as it cools the curd will thicken and should be stiff enough for the spoon to stand up. Notes Allergy Notes; this tasty curd is vegan, gluten free, soy free and nut free. If you have any problems with any ingredients I’ve used here then let me know and I can suggest substitutions.

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