Joy the Baker

Dairy-free Lemon Creme with Oat-Thyme Crumble

August 30, 2012

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This post comes to you today from the great state of Maine. I’m most likely on a boat without Internet. This is most likely driving me crazy…because I have a problem. I’m on a vacation, which makes me feel wonderful and guilty all at the same time. It’s my Catholic blood, it doesn’t let me relax without hints of guilt… which is probably why I’m writing this blog post from my dang phone. Again… I have a problem.

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We really need to talk about this pudding. No. It can’t wait. It’s made from tofu and it’s mondo-mega good. Good like… a dude who loves fried chicken, steak, and ice cream would totally eat a whole batch without ever knowing he just ate a bunch of tofu.  Dude proof tofu. No joke.

That good.

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It’s remarkable how tremendously easy and delicious this recipe is. The only essentials are silken tofu and a food processor. The silken part is important. It creates a a smooth texture and has a mild soy flavor.

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Cornmeal is a secret powerhouse in this recipe, giving the pudding just the right amount of toothsome bite.

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This is where things get extra good. Granola crunch…  it belongs on pretty much everything.

I added big coconut flakes and thyme. The herby element is the perfect compliment to the bright lemon in the pudding.

lemon creme pudding

This recipe is from my new favorite cookbook. I LOVE the Sprouted Kitchen Cookbook! It lets me make pudding without eggs and milk. To make the recipe vegan, replace the honey with agave and the sugar with vegan sugar. It’s creamy and tangy with just a hint of crunch. It feels indulgent and it’s totally just tofu! Go heavy on the granola topping. It’s a treat for life!

Dairy-free Lemon Creme with Oat-Thyme Crumble

makes 4

adapted just slightly form Sprouted Kitchen Cookbook

For the Pudding:

1 (12.3-ounce) package extra-firm silken tofu

2 tablespoons fine or medium-ground cornmeal

pinch of sea salt

1/3 to 1/2 cup honey

grated zest of 1 lemon

3 tablespoons freshly squeezed lemon juice

For the Crumble:

2 tablespoons coconut oil, melted

1/4 teaspoon pure vanilla extract

1/4 cup granulated sugar

1/4 teaspoon sea salt

1/2 cup old-fashioned rolled oats

1/4 cup unsweetened coconut flakes

1 tablespoon fresh thyme leaves

Wrap the tofu between a few layers of paper towels and set aside to drain for about 10 minutes.  In a food processor, or in a bowl with a whisk and a good amount of elbow grease, combine tofu, cornmeal, salt, honey, lemon zest and lemon juice.  Blend until completely smooth, about 1 minute if you’re using a good processor.

Divide the mixture among four small bowl and refrigerate for at least two hours.  This step can be done up to a day in advance.

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.  Line a small baking pan with parchment paper and set aside.

In a medium bowl, combine oats, sugar, salt, shredded coconut, and thyme leaves.  Add melted coconut oil and vanilla extract.  Toss to coat and moisten all of the ingredients.  Spread in the prepared baking sheet and bake until dry, just toasted, and fragrant, about 20 minutes.  Set aside to cook.

When you’re ready to serve, remove chilled cremes from the fridge and top generously with cooled crumble topping.  Garnish with a few fresh thyme leaves and serve.

Puddings will last up to three days, covered in the fridge.  You may find that water separates a bit from the prepared pudding.  Just stir before serving.


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