Fruit crumble slice vegan recipe

Vegan recipe - Fruit crumble slice

This fruit slice recipe is so tasty that there will not be a crumble left in sight.

Chef bakes this delicious vegan recipe by making a sweet and rustic gluten free pastry with a fruit filling consisting of a variety of raisins and currants, you can use dates, apricots and other dried fruits for the filling in equal measurements.

The topping is simply the same gluten free pastry used for the base that is crumbled all over the fruit filling to produce a tasty 'crumble' topping for the fruit slice.

There are many different fillings that can be used in this recipe so keep logging on to Jeenas Kitchen to see more.

Ingredients for vegan fruit slice recipe Pastry ingredients

4oz Rice flour
2 Tbsp Cornmeal flour (fine polenta)
2oz Ground almonds
1 tsp Xanthan gum
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
3oz Light brown Muscovado sugar
3oz Vegan margarine
2 Tbsp Rice bran oil

Fruit filling

Apricot jam
3oz Bold raisins
2oz Mixed raisins
3oz Currants
1 tsp Vanilla essence
1 Tbsp Corn starch
2 Tbsp Ground flax seeds
2 Tbsp Ground almonds
2-4 tsp Brown sugar
Soya milk

Note...Dates, apricots, prunes and other dried fruits can used in this recipe.

Careful because everytime you walk past this tasty fruit slice you may just want to pinch a crumble off the top!

How to make a fruit crumble slice

Place all of the dry pastry ingredients in to a large mixing bowl, stir together.

Add the margarine and oil, rub together using your fingers then bring the pastry dough together.

No other ingredients should be needed but if for some reason the pastry is to dry add and very tiny amount (1/2 tsp at a time) of soya milk or water to help bring the pastry together.

Cover and refrigerate until needed.

Place all of the dried fruit into a small pan and cover with soya milk.

Add the vanilla essence.

Place the pan onto a low/medium heat and slowly bring to a simmer - do not rush or else the milk will burn and give the fruit a burnt flavour.

Gently simmer for five minutes or so giving the fruit a stir every so often.

Use a sieve to drain any excess milk away.

Place the fruit into a blender and pulse into a thick fruit paste.

Add the 1 tablespoon of corn starch, mix well.

Add the ground flax seed and mix well.

Cover and place into the fridge for approximately 30 minutes.

Cut the pastry in half.

Take small pieces of the pastry and make it into a bottom layer of a large square tin that has been greased and floured.

The pastry should mould together very easily.

Use the back of a spoon to make the edges of the pastry even.

Spread the bottom layer of pastry with apricot jam.

Drop blobs of the dried fruit mixture on top of the apricot jam. Spread evenly.

Take the other half of the pastry and crumble into chunks over the dried fruit paste.

Place into a hot oven at gas mark 8 for 15-20 minutes then turn the oven down to gas mark 5 and bake for a further 20-25 minutes.

Five or ten minutes before removing the fruit slice from the oven sprinkle with brown sugar.

Once cooked leave to cool for a few minutes to cool then carefully remove from the tin.

Try to use a large spatula, if you do not have a large spatula find it difficult to remove from the tray slice the fruit slice into four then remove each section with a smaller spatula.

Leave to fully cool on a wire rack.

Carefully cut into slices.

Enjoy Chef Jeenas gluten free fruit crumble slice recipe.

Sweetcorn fritters recipe (Vegan and gluten free)

Egg free sweetcorn and spinach fritter recipe

The taste of these sweetcorn and spinach fritters are out of this world!

A golden crispy corn coating, lightly fried, juicy sweetcorn filling seasoned to perfection, Chef Jeena sweetcorn fritter recipe is very delicious indeed.

Using simple household ingredients Chef makes sweetcorn fritters that are packed with healthy vegetables and taste wonderful.

This is not only an egg free sweetcorn fritter recipe but it is a gluten free recipe and a fully vegan recipe.

Chefs sweetcorn fritters can be served with mashed potato or bread.

Ingredients for eggless sweetcorn fritters

300g Frozen sweetcorn
8 Balls frozen spinach (small balls)
1/2 Onion (diced small)
2 Small red peppers/capsicums (diced small)
1-2 Garlic cloves (minced)
2 Pinch dried parsley
Salt to season
2 Cups cornflakes
1/2 Pack silken tofu or 2 large heaped tablespoons
2 Tbsp Soya yogurt
1/2 tsp Chef Jeenas Mild curry powder

Chefs sweetcorn fritters taste fabulous with mashed potatoes.



Would you like a taste?

Or maybe with a big dollop of vegan mayonnaise?

How to make vegan sweetcorn fritters


Place the cornflakes into a blender and grind to a powder.

Place the frozen sweetcorn into a bowl and cover with boiling water.

Place the frozen spinach into a separate bowl from the sweetcorn and pour boiling water over.

Leave to defrost while you carry on with the sweetcorn fritter recipe.

Very lightly fry the onion and red pepper until they soften on a low to medium heat.

Add the garlic stir and cook for a few more minutes, add the curry powder stir well cook for two minutes then turn off the heat.

Drain the sweetcorn into a sieve, place the sweetcorn into a clean towel and gently squeeze to remove excess water.

Repeat the process with the spinach, be sure that the spinach does not contain excess water or else the fritters will fall apart when cooking.

Place the onions and peppers, sweetcorn and spinach into a mixing bowl. Add a little salt to season mix.

Add the silken tofu, mix well.

The tofu should be in tiny lumps not smooth.

Add two teaspoons of the ground cornflakes, mix well.

Add the two tablespoons of yogurt and two more teaspoons of the ground cornflakes, add more salt to season if needed and mix well.

Sprinkle ground cornflakes over a tray.

Place a cooking ring (with short sides) onto the tray and fill with the sweetcorn fritter mixture using a spoon, make sure the top is flat.

Sprinkle the top of the fritters with ground cornflakes.

Drizzle some oil into a large frying pan, carefully place each sweetcorn fritter into the pan using a flat spatula.

Leave a lot of space between each fritter in the pan or else when it comes to turning the fritters over there may not be enough room.

Fry for a few minutes on each side until golden brown on the edges and heated through.

Two spatulas can be used to help turn over the fritters, you can slide the fritter off one spatula as the other helps pick it up.

Serve Chef Jeenas sweetcorn fritters with mashed potato or with bread, mayonnaise and other sauces.

See Chef Jeenas vegan recipes for more step-by-step pictures.