Marfigs’ Munchies turns 2! 😀 In the midst of so much chaos (see below) I figure it’s important to take stock of what makes you happy and gets you through difficult times, and this blog is certainly my form of therapy. I’m so exited to still be blogging and amazed by food, because my personality type is usually YAY-then-yawn in a rather short period of time. I started the blog as a way to stop bugging my Facebook friends with food (though admittedly it’s gotten worse for them!), so I could never have guessed I’d end up still eagerly blogging on and learning so much about food, nutrition, and general well-being in the process.
A lot of my memories centre around food, not surprisingly, so I often sit back and mentally drool over past eats. One of these occasions was a girl’s outing with my bestest aunt where we had a delicious, mesmerising brunch of a croissant and stewed fruit. I was so flabbergasted by the combination because it was pretty much all my favourite things rolled into one, and so I’ve attempted to recreate that glorious feeling of cheer and contentment, vegan style, in a mini cake form.
I don’t know how many of you have actually made croissants from scratch, so you’ll forgive me for forgoing such a Herculean feat, I hope. Besides, who hates cake? No-one normal. Either way, the delightful stewed fruit, creamy custard and chocolate drippings more than makes up for all that. Can you tell I am excited? 😀
Warm and comforting
Crisp crust and soft and flavourful fruit and melting chocolate
Exudes warm spice out of every ingredient
- 1/4 cup brown rice flour
- 1/4 cup buckwheat flour
- 2 tsp flax powder
- 1 TBSP sugar of choice
- 3 TBSP oil of choice (I used canola)
- 3 TBSP non-dairy milk
- pinch salt
- cinnamon splash
- Preheat to 180C and spray a 10 – 12cm springform cake tin.
- Mix together the dry ingredients in a bowl.
- Add half the oil and half the milk and knead until it forms a smooth dough, adding more liquid (oil and/or milk) as necessary.
- Add more flour if it’s too sticky.
- Press the dough into the bottom and sides of the cake tin.
- Splash with cinnamon. If you like you can layer some dark chocolate baking discs on the bottom for UBER decadence.
- 150g dried fruit mix (remember to take the pits out of the prunes!)
- 2 star anise
- 2 tsp ground cloves
- 1 cinnamon stick
- 2 TBSP vanilla extract
- 1 1/4 cups tea of choice
- Optional: orange zest
- Place all ingredients in a pot, with only 3/4 cup of tea, and bring to just boiling, then let the fruit simmer over medium-low heat 30 minutes, stirring occasionally. Add more tea if necessary to prevent sticking. It should be uber soft but not floating in tea.
- 1 cup white beans (e.g. butter beans)
- 2 TBSP custard powder
- 3 TBSP non-dairy milk
- 1/4 cup + 2 TBSP non-dairy milk
- 1 tsp caramel extract
- 1 TBSP vanilla extract
- 1 vanilla pod, scraped
- 2 packets Stevia/2 TBSP sugar
- Add your custard powder to the milk and stir til mixed.
- In a food processor, blend all ingredients until smooth. Add more non-dairy milk and sweetener as required.
- 1/8 cup unsalted cashews/nuts of choice
- 1/8 cup carob nuggets/dark chocolate chips
- Add 3 – 4 TBSP of the bean custard to the cake base and spoon on top your stewed fruit.
- Mash down the carob nuggets and cashews with a mortar and pestle and sprinkle liberally over the cake.
- Splash a bit of non-dairy milk on top of the carob/chocolate so that it doesn’t “burn” and paint a little on the tops of the pastry edges sticking out.
- Bake for 20 – 25 minutes.
- Once your cake is slightly cooled to be able to handle it, cut it careful in half or quarters and serve with heaped portion of bean custard and more stewed fruit if desired.
- Drizzle with chocolate on top if desired for extra oomph.
- If you’re absolutely insane or have a birthday, add some ice-cream on the side. The bean custard cream alone is decadent enough or me! 😀
Man-thing was very pleased with it, even though he’s claimed not to like stewed fruit in the past. Goes to show, if you cover it in chocolate, he’ll eat it. I’m going to serve some to my in-laws when they stop by a bit later. It’s perhaps not the most diabetic friendly treat out there, but by slicing the little cake in four alongisde some coffee I don’t think it should be too rough on my FIL.
That bit of bean custard coming out there under the stewed fruit? That’s the reason I wanted to use beans instead of normal custard – it just has a slightly more nuanced flavour to compliment the spicy sweet fruit and the crispy cake base without being cloyingly sweet, which is what a normal custard will do to this medley of parts.
I love the chocolate drizzle on the crisp crust – if you keep it in the fridge and let the chocolate set around the crust it will taste magical. I just adore the soft underbelly of softly stewed fruit beneath the delicious crumble crunch shell of carob nuggets and cashews laced with more cinnamon.
Seriously, I can’t accurately explain this treat without just saying go off and make it as soon as you can. You can easily swop the crispy crust for an almond crust and use normal custard or perhaps even a salted mocha caramel drizzle for the top. Some pistachios on top of this would just be phenomenal!
Anyway, this weekend was rather raw – we lost two of our kittens from the one foster litter. The one had fading kitten syndrome, and the other was in hospital for a massive ulcer that then caused further complications. I was with Truffles when he passed away but I feel worse for Impi who passed away alone in the night in a cage at the vet.
Everyone claims they don’t know how we give them away to forever homes and how they’d be heartbroken, but in comparison to these sorts of incidents, we are beyond thrilled to home them and know that people will give them the love they deserve. That’s the happy side of the story, but statistically kittens are fragile and these are the first bunch we’ve lost while they’ve still been with us. Such beautiful kittens! ❤