No Bake Vanilla Custard Slice made veggie lover, sans gluten, sans soy, sans oil, just 8 fixings and made more beneficial than the customary custard cut.
I really didn't feel weak at the knees over vanilla custard cut until in the wake of turning out to be veggie lover. I attempted one at my preferred veggie lover bread kitchen and simply went gaga for it! What I didn't care for was the sugar over-burden migraine it accompanied, so I went out to make my own, making it more advantageous than the normal sweet. Other than being vegetarian, it's likewise sans gluten, without soy, sans oil and just 8 fixings. Yippee ☺️
I like to add some oil to within edges of the skillet to stick the preparing paper down. This makes it simpler to push down the base blend into the dish, and for while pouring the custard in. It likewise makes a straighter edge along the custard when set.
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INGREDIENTS
BASE
- 1 cup raw almonds
- 1/2 cup raw buckwheat groats*
- 5–6 medjool dates, pitted and chopped (about 1/2 cup)
VANILLA CUSTARD
- 1 1/2 cup unsweetened almond milk
- 3 1/2 tbsp cornflour*
- 1 1/2 cup canned coconut milk
- 1/2 cup rice malt syrup (make sure it’s labeled gluten free if needed)
- 4 tsp vanilla extract
TOP – OPTIONAL
- 1/4 cup desiccated coconut
INSTRUCTIONS
FOR THE BASE:
- Line a 20cm square pan with baking paper.
- Add almonds to a high speed blender or food processor and pulse a couple of times to break them up a little. Add the buckwheat, and pulse again to break them down and combine with the almond. Add dates and blend until the mixture sticks together, scraping down the sides when needed.
- Press mixture evenly into the pan, and set aside while making the vanilla custard.
FOR THE VANILLA CUSTARD:
- Off the heat, pour almond milk into a large pot. Add the cornflour and whisk well to combine and remove any lumps. Whisk in the rest of the ingredients.
- Make sure to stir regularly, I like to use a heat resistant silicone spatula for this. The custard will start to form first on the bottom, when you notice this happening, give it a whisk to make sure the custard stays smooth (continue to whisk now and then). When it starts to thicken, turn down the heat to low. Still stirring regularly, keep cooking until it’s a thick custard consistency.
- Pour onto the base, and tap the bottom of the pan on a bench to remove any bubbles inside of the custard. Top with the coconut. Refrigerate for at least 3 hours or until set. Cut into 16 squares. Store in an airtight container in the fridge.
NOTES
*I find raw buckwheat groats down the health food isle at my local supermarket. You could also try substituting it with desiccated coconut as I’ve done this in other slices and it works out great. You may have to add more or less to get the mixture consistceny not too sticky and not too dry.
*Edit: A reader has let me know that in America, cornflour is actually called cornstarch. Here in Australia, cornflour is the same as cornstarch. It is for thickening purposes and is white, not yellow.
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