LemonVinaigrette

I am not a baker, I have a very short collection of go to vegan desserts. I played with this recipe for 2 days, until I loved the final result. The sweetness is balanced perfectly with the tart raspberries and the creamy meyer lemon curd.  After it received 380 + likes on Instagram I knew what the people wanted…the recipe.

Ingredients

• 1 1/2 cups non dairy milk
• 1 cup fresh raspberries
• 1/3 cup plus 2 1/2 tbsp of chickpea flour
• 1 1/2 tsp vanilla
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/3 cup coconut sugar
• pinch of salt
• 1/2 of a ciabatta baguette or 3 cups cubed
• coconut oil

For the Meyer Lemon Curd Sauce

• 1/2 cup non dairy milk
• 1/4 cup water
• 1 tablespoon corn starch or arrowroot powder
• 6 tbsp meyer lemon juice
• 1 tsp meyer lemon zest
• 6 tablespoons maple syrup or 8 packets of trivia
• 5 tbsp vegan butter ( I used earth balance )
• Pinch of salt

Preparation

Step 1 – Make the lemon curd sauce; Dissolve the corn starch or arrowroot powder in the milk and water; add mixture to a small saucepan and heat until it starts to slightly thicken; add the lemon juice, zest, sugar, salt and vegan butter; using a whisk stir the mixture over medium heat about 10 minutes or until it is thick enough to coat the back of a spoon; pour into a container and refrigerate until chilled.

Step  2 –  Heat oven to 400 degrees;  Cut bread into cubes; grease a 8×8 pan with coconut oil; Mix the milk, chickpea flour, vanilla, cinnamon, nutmeg, salt and coconut sugar in a bowl until there are no lumps; add the cubed ciabatta bread and toss to coat well; pour into the greased baking dish and scatter the raspberries on top; bake for 22-25 minutes or until golden brown and the batter is no longer runny; let cool for 15 minutes before drizzling top with the meyer lemon curd sauce. Enjoy!