Hello, how are you?
I realise I’ve not updated this blog for 2 weeks now, something I promised myself I wouldn’t do. I also realise that a lot of my posts seem to start with an apology, so this one won’t. I don’t need to feel guilty for not updating everyday, but I probably still will. I think a 2 week hiatus deserves an explanation though. Simply I haven’t been myself the last month, I’ve been feeling really lethargic, I keep getting sick and generally feeling a bit down. I’m not entirely sure why, but I think I’ve been feeling quite stressed both in my job and thinking about the future, so I’ve made a few decisions and I’m feeling much better. Sometimes I think my indecisive nature makes me unwell, the anxiety I feel while trying to make a decision is usually far more painful than the actual choice.
But anyway I’m back, and I come bearing a gift of frangipane.
and a cute picture of my mum's dog!
I went to my mum & dad’s this weekend for some TLC, but now I’m ‘grown up’ I feel like I should take them something for their hospitality. Gary’s mum had just bought us round some blackberries and seeing as they’re so close to raspberries (the flavour jam used in Bakewell tart) I thought they’d make a good alternative.
And you know what?? They did!
Blackberry & Frangipane Tart
3 tbsp Psyllium Husks
125g Caster Sugar
150g Ground Almonds
1 tsp Almond Extract
1/2 tsp Vanilla Extract
1 punnet Blackberries
Preheat the oven to 200C
Prepare your tart crust, I used this recipe from Seitan is my Motor, but I misread it and didn’t add in the sugar, this was stupid and I don’t recommend it, although it actually didn’t taste bad, it just needed some sweetness.
Put the psyllium in a grinder/processor and blend for a minute or two to break down the husks. Mix together the water and psyllium husks (I also learnt of the existence of these as a good egg replacer from Seitan is my Motor and her awesome recipe for coconut macaroons). Stir well and leave until it goes gloopy. I used psyllium because I didn’t want an overpowering seed flavour but I think ground flax would work just as well.
Cream together the margarine and caster sugar until light and fluffy. Gradually add in the psyllium and mix until well combined. Stir through the extracts and the ground almonds.
Pour the mixture into your prepared crust and place the blackberries in an eye pleasing design. Bake for 35 minutes.
Before I turned vegan I had a massive obsession with Bakewell and would always choose it if it was on offer. This has made me very fussy about frangipane. Don’t get me wrong this recipe was pretty damn good, but it wasn’t the best I’ve ever had. So expect more experiments soon!