Baking Heaven April 2020

By Samantha Hadadi and Del Monte

Recipe by Charley’s Health

(www.charleyshealth.co.uk) and Jazz™Apples

58 baking heaven APRIL WWW.FOODHEAVENMAG.COM

Caramelised

Jazz™ Apple protein

wales

MAKES 2-3

2 free-range eggs

100ml (3½fl oz) almond milk or

other non-dairy milk of choice

60g (2oz) oats

2 scoops of vanilla protein

(approx. 50g (1¾oz))

a pinch of salt

1 tsp baking powder

(^1) / 3 tsp bicarbonate of soda
a dash of cinnamon and ground
ginger
1 Jazz™ Apple
1 tsp agave syrup
coconut oil, for cooking
1 For the waffle batter, in a blender,
combine the protein powder, oats,
eggs, milk, spices, raising agents and
salt. Blend the mixture until you’re left
with a smooth batter. Preheat a waffle
iron and lightly grease with coconut oil.
2 Once the waffle iron is nice and hot,
pour in some of the mixture and allow
to cook until golden and slightly crisp on
the outside. Repeat this process until all
of the mixture is used up.
3 Meanwhile, slice the apple into bite-
sized chunks and place these into a pan
with a little coconut oil and the agave
syrup. Cook over a medium heat until
the apple becomes beautifully golden
and caramelised.
4 Once the waffles are ready,
assemble the stacks and top with
the cooked apple pieces and a drizzle
of syrup.
Tropical
vegan pavlova
SERVES 6
drained liquid from 1 x 400g
(14oz) tin of chickpeas, placed
in the fridge overnight (reserve
the chickpeas for curries, etc)
225g (8oz) caster sugar
1½ tsp vanilla extract
1½ tsp white wine vinegar
1 tbsp cornflour
For the cream
2 x 400g (14oz) tins of full-fat
coconut milk, placed in the
fridge overnight
2 tsp vanilla paste
maple syrup, to taste
For the topping
1 x 435g (15oz) tin of Del Monte
Gold Pineapple Chunks, roughly
chopped
4 kiwi fruit, peeled and chopped
seeds from 3 passionfruit
fresh mint
grated zest of 1 lime
1 Preheat the oven to 150°C/Gas Mark

2. Use a cake tin to draw a circle (roughly
   20cm (8in) onto baking paper, then lay it
   onto a large baking tray. Set aside.
   2 Use an electric whisk to beat the
   aquafaba (chickpea water) until stiff
   peaks form (around 15 minutes, but it
   would take less time in a stand mixer).
   Beat in the sugar, 1 tbsp at a time,
   whisking for around 45 seconds
   between each addition, until thick
   and glossy.
   3 Beat in the vanilla, vinegar and
   cornflour until combined. Again, the
   mixture should be thick and glossy and
   forming stiff peaks – if this isn’t the
   case, beat some more!
   4 Spoon the mixture onto the prepared
   circle, using a spoon to fill it. Turn the
   oven down to 140°C/Gas Mark 1, then
   immediately place in the oven to bake
   for 1 hour 10-1 hour 40 minutes, or until
   hard on top. Turn the oven off and allow
   the meringue to cool completely inside
   the oven (this will take a few hours).
   5 In the meantime, scoop the coconut
   cream from the top of the refrigerated
   coconut milk tins. Beat with the vanilla
   and maple syrup to taste, then place in
   the fridge to firm back up.
   6 Once the meringue has cooled,
   spoon over the cream, then scatter over
   the toppings. Serve immediately.