I’m bursting with excitement!
Some of you may have seen on social media that I had a meeting today with the manager of the River Cottage canteen in Plymouth. We discussed several things, including whether they would use my gluten-free, multipurpose, wholegrain, rice-free flour blend (aka FFFflour!).
I set my alarm early so I could bake fresh cheddar and sundried tomato soda bread to take with me. I also brought a few dairy-free chocolate tarts (I ran out of Stork so used butter for the pastry) and dairy-free lemon and cardamom shortbread. I wanted to show how versatile the flour is.
I’m thrilled to say the manager loved it and was really enthusiastic about the flour. It’s a wonderful feeling when someone else shares your excitement about something you’ve created.
The outcome of the meeting is that they want to start baking with my flour — I just need to supply it to them in the right quantities. Wow.
For anyone who doesn’t get excited about flour, today’s recipe might do the trick: vegan chocolate almond mousse.
I’ve been meaning to share this one for months and today seems like the right day. It’s quick, simple and should appeal to everyone — even those who dislike coconut. Mr M had no idea it was made from coconut milk!
This mousse contains none of the traditional ingredients for mousse but delivers the same decadent taste. It’s free from gluten, dairy, eggs and soya, and can be made nut-free if required. It’s a healthier alternative to many store-bought dairy-free desserts — and nobody will know it’s free-from.
I hope you enjoy it. Do let me know if you try the recipe.
Healthier Vegan Chocolate Almond Mousse (Gluten-free & Low FODMAP)
Pin Recipe
Ingredients
- 1 tin chilled coconut milk – thick part only
- 70 g dairy-free dark chocolate – at least 70% cocoa solids
- 1/4 – 1/2 tsp good quality almond extract – optional
- Handful flaked almonds to decorate – optional
Instructions
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Place the tin of coconut milk in the fridge—ideally overnight—so the cream separates and firms up.
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Remove the chilled tin, turn it upside down and open. Pour off and reserve the liquid for smoothies or curries, then scoop the thick cream into a bowl.
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Whisk the coconut cream with a handheld electric whisk until light and fluffy.
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Put the dark chocolate and 4 tbsp of the reserved coconut water into a bowl and melt gently over a pan of simmering water or in 10-second bursts in the microwave, stirring between bursts.
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Fold the melted chocolate and optional almond extract gently into the whipped coconut cream until combined.
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Divide the mousse between four ramekins, scatter with flaked almonds if using, and serve immediately or chill until needed.
Pin the recipe so you don’t lose it!