The Pear & The Purple Peach

I have always been a huge fan of corn fritters and would always have them for breakfast at a local cafe we used to go to almost every weekend.

However since going vegan I stopped going as they are just to tempting. But last weekend I thought enough was enough and I needed to make some myself.

My very good friend Nikki (blaney ) from Bed & Broccoli gave me a recipe that was a big winner!! I did alter slightly with a few additions

These are perfect. Crisp on the outside and just enough batter mixture to bind everything together but not to much. full of corn and YUMMY stuff topped with cashew sour cream and Tomato chutney.

Bring on the corn fritters this Easter long weekend I say

What you need

3 Fresh Corn cobs cooked and kernels removed
1/4 red capsicum chopped very fine
1 spring onion chopped very fine
1 cup almond or soy milk
6 tbsp plain flour
2 tbsp ground flaxseed
1 tsp baking powder
½ tsp salt

Oil to fry

Optional 1/2 Tsp smoked paprika

What you do

Mix milk, flour, ground flaxseed, baking powder and salt and whisk until thick. Add remaining ingredients stir and set aside.

Heat a a frypan over medium high heat and add some oil and heat. Drop heaped tbs of mixture into hot oil and cook until golden flip and cook until cooked through. Drain. On paper towel and serve with cashew sour cream and tomato chutney.

Cashew Sour cream

1 Cup raw cashews soaked for 2-3 hours
1 tbs Apple cider vinegar
Juice of 1 Lemon
1/4 cup water

Soak cashews as above and drain water. Add cashew with remaining ingredients into blender and blend until very smooth. I do use a vita mix

Adjust with more juice or vinegar to your taste. Store and use within 3 days

Enjoy

With Compassion

Brett

Hot cross buns, hot cross buns. One a penny, two a penny. HOT CROSS BUNS!!!

I love love love these babies always have. And whilst I was going to buy some today I thought I would try my hand at making some instead. I decided to do chocolate as my partner hates dried fruit. Personally I prefer fruit ones.

I did use white spelt flour as it was all I had on hand. The dough it’s self was firm and didn’t need to much needing. And I would imagine white flour would result in a softer dough.

I did have the oven a tad to high but still they were fluffy inside just a tad more dense from the spelt.

Yum yum yum. These were so yum and I loved I cooked them myself instead of buying.

Find the recipe here thanks to veggieful

Try them out for yourself. I think I’ll do a white flour with fruit tomorrow. Mmmmm

Tip: I warmed the milk for 20 secs in the microwave
With Compassion

Brett

xx