Tuesday, February 14, 2012

Vegan Lemon Curd Thumbprints








http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com











http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com






I have always had a soft spot for the bright, mildly sweet and lemony thumbprint cookies. This thumbprints recipe uses a vegan lemon curd to fill the cookies made with a mix of spelt, buckwheat, walnuts, walnut oil and maple syrup. Traditional lemon curd recipes call for the use of eggs and butter, but this recipe is a bit healthier, while still sweet, tart and satisfying. You can also fill them with your favorite jelly.


Vegan Lemon Curd Thumbprints

adapted from Dairy Free Cooking

Vegan Lemon CurdCookie

  • 150 g Fresh lemon juice
  • 150 g Sugar
  • 1 tbsp Fresh lemon zest
  • 1/4 tsp Salt
  • 1 tbsp Coconut milk
  • 2 tbsp Cornstarch
  • 2 tbsp Cold water
  • 2 tbsp Soya margarine
    ©angiesrecipes


  • 130 g Spelt pastry flour
  • 120 g Buckwheat, toasted and finely ground
  • 100 g Walnuts, finely ground
  • 1/4 tsp Salt
  • 125 ml Walnut oil
  • 200 g Maple syrup
  • Cranberries and poppy seed (optional)


  1. In a small saucepan over medium heat, combine the lemon juice, sugar, lemon zest and salt, stirring well to dissolve the sugar. Combine together the coconut milk, cornstarch, and cold water in a small bowl, stirring well to combine.
  2. Add the cornstarch mixture, stirring constantly, cook until the mixture begins to thicken and the first few bubbles appear on the surface, about 8 minutes. Add soya margarine, and cook until the mixture resembles a thick pudding. Transfer the mixture to a heat proof dish, cover with plastic wrap and let cool completely before placing in the refrigerator to chill. Chill lemon curd for 2 hours before using.
  3. Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside. In a medium-sized mixing bowl, sift together the spelt pastry flour, finely ground buckwheat, finely ground walnut and salt until well combined, making a well in the center.
  4. Add in walnut oil and maple syrup to the center, and stir the mixture with a wooden spoon until it forms a dry dough that just holds together.
  5. Form the dough into 2-inch balls, and place them onto the prepared sheet, pressing a "thumbprint" into the center of each and slightly flattening. (The cookies will not spread, so make them the size that you want!) Add about 1 teaspoonful of lemon curd to each thumbprint and top with a cranberry or some poppy seeds if using. Bake until golden brown, about 15 minutes. Let cookies cool for several minutes on the sheet before transferring to a wire cooling rack to cool completely.







http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

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