Day 16 of 30 recipes in 30 days
I love old-fashioned recipes and trying to recreate a vegan version. I have always loved the look of a jelly slice. It just makes you think afternoon tea, lazy afternoons or children’s birthday parties. I have tried this unsuccessfully a couple of times but never really got the consistency right. This time I think I am almost there and Archie and Rissie loved it.
It was so pretty when sliced and tasted delicious. The Raspberry Jelly too was so yummy, and I loved the raspberry flavour.
Agar agar is a plant-based gelatine alternative. It has no taste or smell and comes without all the nasties that is contained in normal gelatine. It does set a lot firmer than normal gelatine, so it has taken me a while to get the consistency right, but I think I am pretty much there! I get my agar agar powder along with most of my ingredients from Tenterfield Health
Serves: 16 generous square pieces
Overall cooking time: About 40 minutes.
I used a 9 x 9 inch loose bottomed tart tray. Line the bottom with baking paper.
2 1/2 cups flour
4 tablespoons sugar
1 cup olive oil
1 tablespoon almond milk
Pulse all the ingredients together in a kitchen whizz. Be warned this is not a roll out pastry and it will be very moist and crumbly. It will almost resemble a wet cookie dough. If the mixture holds together when you press it, it is of the right consistency. Then press into the bottom of the tart tray until evenly distributed. Cook in 180-degree oven 30 minutes or so or until edges are golden brown. This pastry tends to rise in the oven, when you take it out, press it back down firmly to ensure a solid short-bready crumb. I do this by laying some baking paper over it and then pressing it down with my hands until it is firmly compressed.
1 cup cashews -soaked for at least four hours
3 tablespoons Maple Syrup
½ cup lemon juice
½ cup water
½ teaspoon agar agar powder
Blend drained cashews, maple syrup, and lemon juice until smooth.
Combine water and agar agar powder in a small saucepan, whisk and bring to boil. Immediately reduce heat and cook for 2 minutes on a low heat and continue whisking slowly until agar has dissolved and started to thicken. (Make sure you cook this for two minutes – the cooking process is part of the thickening process.)
Add this to the lemon cream and blend until smooth and pour over the pastry base and put in the fridge and allow 20 minutes to set.
2 cups of frozen raspberries
3 tablespoons of maple syrup
2/3 cup water
1 teaspoon vanilla essence
3/4 teaspoon of agar agar powder
Blend raspberries, maple syrup, water and vanilla essence until smooth. Strain through a fine strainer into a small saucepan to remove the seeds.
Increase heat and add the agar agar powder to raspberry mixture. Whisk while simmering for two minutes. Add to the lemon layer and put back in fridge, allowing 30 minutes to set before cutting.
Keep in fridge in an air-tight container.