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.

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!

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.

I have many yummy ideas lined up for the year ahead! I hope you’ll join me!

Since (IMO) every party needs a cake, I got working on these summery, coconut-lime cupcakes. They aren’t overly sweet, which makes them perfect for people like me, who loves to spread their frosting on thick… Speaking of frosting, matcha is a beautiful compliment. However, if you’re fresh out of matcha powder, these cupcakes would also be lovely topped with a vanilla frosting, sprinkled with toasted coconut.

What’s you’re favorite celebration food?

Coconut-Lime Cupcakes

1/3 cup Coconut Oil

1 1/4 cup Unsweetened Coconut Milk Beverage (I used So Delicious)*

1 tbsp Finely Grated Lime Zest

1 tsp Vanilla Extract

1/2 tsp Coconut Extract

1 cup Sugar

2 cups All-Purpose Flour

1/2 cup Unsweetened Shredded Coconut

2 tsp Baking Powder

3/4 Salt

Matcha Frosting

Preheat oven to 350°F and line muffin tin with paper liners.

Warm the coconut oil and milk in a saucepan, until the oil melts. Remove from heat and stir in the zest and extracts. Set aside and allow to cool to room temperature.

In the mean time, stir together the flour, shredded coconut, baking powder, and salt in a large bowl. Set aside.

Once the liquids have cooled, stir in the sugar.

Add the wet ingredients to the dry and mix until just smooth. You don’t want lumps, but don’t over mix either.

Fill the lined muffin cups 1/2 – 3/4 full and bake for 15 – 20 minutes, until an inserted toothpick comes out clean.

Allow the cupcakes to cool for 10 minutes in the tin, before transferring to a cooling rack.

Wait until completely cool before frosting.

Store in the refrigerator, but they firm up quite a bit when cold, so bring to room temperature before serving.

Makes 15 – 18 cupcakes.

*Do not use canned coconut milk. Use the beverage kind from the cartons.

Makes enough to frost 12 – 18 cupcakes.

Matcha Frosting

1/2 cup Margarine (I uses Earth Balance)

1/2 cup Shortening

2 tbsp Non-Dairy Milk (I used coconut)

4 tsp Matcha Powder

3 cups Icing Sugar

1 tsp Vanilla

Stir together the milk and the matcha powder. Set aside.

Beat the margarine and shortening until thoroughly combined. Blend in the matcha mixture.

Beat in the sugar (sift it first if it is lumpy). Add vanilla and beat until light and creamy (3 – 5 minutes). If needed add more milk or sugar (a small amount at a time) beating well after each addition.

Ok, I know that you’re eyeing the word “chocolate”, and I want to be really clear (to avoid any possible disappointment), this is not a dessert bread. In fact, there’s nothing sweet about it. The key word here is “beer”. Yup, this one’s for the beer lovers.

“So, just how do you eat Chocolate Beer Bread?”

Well I’m glad you asked!

This robustly flavoured bread is best paired with a hearty stew or chili. That being said, it also adds an interesting twist to grilled cheese sandwiches (which I would love to add sauerkraut to, next time).

If you’ve been intimidated by yeast breads in the past, don’t worry. This is a very easy, no knead recipe. Just mix it up and walk away… ok, maybe not quite THAT easy… And if, perhaps, stout is a little strong for your taste, simply switch it with a lighter flavoured beer.

Once you’re done buttering up your slice (with Earth Balance, of course), use the buttons at the end of this post to either go back and grab a little more from Bankrupt Vegan or keep moving down the line to check out what Bite Me (I’m Vegan) brought… And thanks for joining us!

Chocolate Beer Bread

1 1/4 c Warm Water (like a hot bath)

2 tbsp Agave Nectar

2 tsp Active Dry Yeast (traditional, not instant)

4 cups Whole Wheat Pastry Flour, plus some for dusting

1/4 cup Vital Wheat Gluten

1/4 cup Dutch-Process Cocoa Powder

2 tbsp Olive Oil

1 tsp Salt

3/4 cup Stout

Stir together the water and agave nectar. Sprinkle yeast over water mixture and set aside in a warm place for 10 – 15 minutes.

Stir together the flour, vital wheat gluten, and cocoa powder. Set aside.

When yeast mixture has become frothy, stir in oil, salt, and beer. Beat in the flour mixture, a cup at a time, until all has been incorporated and forms a sticky dough that pulls away from the sides of the bowl (for this, I used a beater fitted with dough hooks, but it can also be done by hand with a spoon).

Cover and let rise, in a warm spot, for about 2 hours, until the dough has doubled in size.

Scrape the dough onto a well floured surface (be gentle, you’re not punching it down or trying to deflate it). Generously dust with flour (I may have gotten a little carried away ), and form into an oblong loaf shape… This dough is not a firm moldable one, it will flatten and spread out. So don’t waste your time trying to shape it perfectly.

Transfer the loaf to a baking sheet (I lined mine with parchment paper)… Transfer quickly and gently. I find it helpful to have the baking sheet very close by or to shape the loaf on floured parchment paper and then slide it onto the baking sheet… Dust with more flour, cover with a towel and allow to rise, in a warm location, for another 30 – 40 minutes.

15 minutes before you’re ready to bake the bread, pre-heat oven to 425°F.

When the loaf has finished rising, slash several slits across the top, with a sharp knife.

Bake for 35 minutes, until it sounds hollow when tapped.

Transfer to a rack and cool completely before slicing.

Makes 1 loaf.

So what do my breakfasts consist of? More often than not, a banana, chased by a mouthful of peanut butter. Or, if I have a little more time, I may indulge in a bowl of cold cereal. Not very exciting, but it gets the job done… This week, I tried something different, baked oatmeal.

Whole grain, sugar free, and easy to put together; this oatmeal firms when cooled so it can be cut into squares and eaten without utensils. In the morning, I just grab a square and go. That’s even faster than a banana!… Obviously this isn’t your traditional, boiled oatmeal. Expect a lighter, fluffier texture… If, like me, you’re strapped for (breakfast) time, this is something you’ll want to try.

Baked Oatmeal with Pineapple

3 cups Rolled Oats (not quick or instant)

1/4 cup Ground Flaxseed

1/4 cup Date Powder (I used Bob’s Red Mill)

1 1/2 tsp Baking Powder

1/2 tsp Salt

1 – 14 oz (398 ml) can Crushed Pineapple, with juice (not the kind in syrup)

2 1/2 cups Non-Dairy Milk (I used almond)

1 tsp Fresh Grated Ginger

1 tbsp Shredded Coconut (unsweetened)

Preheat oven to 375°F and grease an 8-inch baking pan.

Stir together the rolled oats, flaxseed, date powder, baking powder, and salt. Set aside.

Mix together the pineapple (with the juice), milk, and grated ginger. Add to the oatmeal mixture and stir until thoroughly combined.

Spoon oatmeal into baking pan and smooth surface. Sprinkle coconut over the top.

Bake for 35 – 45 minutes, until the center feels set. Allow to cool for 10 minutes before serving, or cool completely (I refrigerate it for several hours) before cutting into squares.

Store in refrigerator.