Category Archives: Odds & Ends

Cherry Trifle - This make ahead Valentine's Day dessert is easy to put together with the help of CocoWhip and ready made cherry pie filling. {vegan}

Cherry Trifle

Are you crazy busy? Think you haven’t got the time to make yourself (err, I mean your Valentine ;-) ) a Valentine’s Day treat? Then this Cherry Trifle is for you.
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Peanut Butter Wild Bird Feed -  A vegetarian, suet style bird cake for your wild feathered friends.

Vegetarian “Suet” Cakes For Birds

I’ve wanted to share this for a while, but Christmas happened and there was way too much good stuff to share through out December, so the birdies were put on hold… Actually, this gave me time to test the formula over and over again. It’s now the most tested recipe on the blog (that’s kind of funny :-D ), but now we know exactly what our feathered neighbours like.
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Coconut Balls, with Cranberries and Chocolate {vegan}

Coconut Bites, with Cranberries and Chocolate

Summer has arrived in full force, temperatures are rising, and (if you’re like most people I know) the last thing you want to is bake a cake, or cookies, or ANYTHING… But then there’s that nagging little itch for something sweet… What to do? What to do?

Don’t worry, I’ve got you covered.

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Cranberry-Pumpkin Seed Granola

Cranberry-Pumpkin Seed Granola

One of the first recipes that I shared here, was for a simple, nut and seed granola. I figured that since that was over two years ago, we were long overdue for another.

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Vegan Blueberry Flaugnarde | The Misfit Baker

Blueberry Flaugnarde

I imagine that this one has Julia Child rolling over in her grave, but here we go… Today I bring you vegan blueberry flaugnarde!

If you’ve never heard of flaugnarde, don’t worry; until this week, neither had I. The paper I grab to read at work (on breaks, of course :-)), has a recipe of the day. This week, they presented a dish they called Raspberry Clafoutis. It was so pretty and so elegant looking, I had to try it! So I tore out the page and took it home.

Knowing nothing about this dish, I decided to take to Google. The first thing I learned was there is actually no such thing as a raspberry clafoutis. A clafoutis is only made with cherries. If other berries or fruit is used, then it becomes a flaugnarde… No big deal, so I’m making a flaugnarde!… I also learned that it’s a french dessert, heavy in eggs and cream. Recipes like that can be tricky for a vegan, but luckily, the version from the paper was obviously not traditional and used a lot more flour than most recipes would. This made it much easier to veganize.

 

Blueberry Flaugnarde | The Misfit Baker

 

Having never tasted a flaugnarde, I really couldn’t tell you if it was at all like the traditional versions. But the texture was described as a cross between a custard and a pancake, and I would say that accurately describes mine. More importantly, it tasted delicious, and I now have a new fancy pants dessert to serve at my next summer dinner party!

 

Blueberry Flaugnarde | The Misfit Baker

 

Vegan Blueberry Flaugnarde

Adapted from Metro News, who sourced from The Arthritis Society

1 1/2 cups Pureed Soft Tofu

3/4 cups Coconut Milk (canned, full fat)

5 tbsp Non-Dairy Milk (I used almond)

1/2 cup Maple Syrup

1 tbsp Vanilla Extract

1/2 tsp Salt

1/2 tsp Baking Powder

1 cup All-Purpose Flour

1 cup Frozen Blueberries

Icing Sugar (optional)

 

Preheat oven to 350°F and grease a 10-inch spring form pan.

Blend pureed tofu, milks, maple syrup, vanilla, and salt until thoroughly combined (I used an emersion blender). Add baking powder and flour, and blend until smooth (stopping once to scrap sides).

Pour batter into prepared pan and scatter blueberries over the top.

Bake for 40 minutes, until set.

Best served fresh and warm. Dust with icing sugar before serving, if desired.