dairy-free lemon crèmes with oat crumble

dairy-free lemon crèmes with oat crumble

Remember that bit about shopping my cookbooks? Well, over the past week, I’ve been on a spree that would put Cher Horowitz’s heart on pause. It’s been nearly a year since I made the decision to overhaul my diet and focus on a plant-based diet, and if I looked at posts from then and compare them to now I’m very much a changed woman. Yesterday I found myself paging through two old cookbooks, Sprouted Kitchen and Sweet Paris, and had this been a year ago I wouldn’t have thought twice about baking rich pastry or dousing my countertops with bread flour. The more virtuous cookbook would have been treated like a changeling, paraded out for the occasional post where I’d fix a salad.

Don’t get me wrong–Sweet Paris is a gorgeous book. The photography is lush and the paper stock, generous. The recipes are decadent, presenting Paris in all her plumage…BUT. I’m able to consume gluten and dairy, albeit infrequently, BUT. I can’t explain it other than to say I couldn’t get it up for brioche. The affection I once had for sweet hasn’t completely abated, rather it’s changed shape and form. While I’ll always love my cookies, sweet loaves and crumbles, I no longer have a taste for the heft of gluten or the saccharine sweet pile-on of granulated sugar. Rather, I’m constantly intrigued by imaginative baking–new ways to transform ingredients you’d never of in a dessert.

Take this lemon crème. Traditionally, I would have made this with lemon, egg yolks and heavy cream, but this version seemed wonderfully odd. If I’ve found success in using avocado as a creaming agent in pestos and chocolate mousses, I thought I’d make the leap with silken tofu.


God, who am I?

Funny I should tackle a vegan dessert after having read this piece on veganism and idealized body types (this article warrants a whole other post, so I won’t get into the politics right now), however, I will say that this crème DOES. NOT. DISAPPOINT. It’s wonderful chilled after four hours but I downed it for breakfast this morning and it’s downright glorious. I love how the honey and lemon are dominant flavors while the tofu serves to give the texture one needs for a pudding. The oats give it a nice finish–all crunch–and made me feel as if I were eating a parfait rather than dessert.

But who can refuse dessert for breakfast?!

INGREDIENTS: Recipe from The Sprouted Kitchen Cookbook
For the lemon crèmes:
1 12.3-ounce package extra-firm silken tofu*
2 tbsp fine or medium-ground cornmeal
Pinch of sea salt
1/3 to 1/2 cup honey (for vegans, you can use agave!)
Grated zest of 1 Meyer lemon
3 tbsp freshly squeezed Meyer lemon juice

For the oat crumble:
2 tbsp coconut oil
1/4 tsp vanilla extract
1/4 cup natural cane sugar
1/4 tsp sea salt
1/2 cup old-fashioned gluten-free rolled oats
1/4 cup chopped raw almonds
1 tablespoon fresh thyme leaves

*This is important. Do not get regular tofu as it’s grittier. Get the kind marked Silken.

For the lemon crèmes: Wrap tofu between a few layers of paper towels and set aside to drain for 10 minutes.

In a food processor or in a bowl using a whisk, blend tofu, cornmeal, salt, honey, and lemon zest and juice until completely smooth, about 1 minute if using a food processor. Divide mixture among 4 small bowls and refrigerate for at least 2 hours and up to 1 day.

For the oat crumble: Preheat oven to 350°.

Melt coconut oil until liquid in a small saucepan or in the microwave. In a bowl, stir together coconut oil, vanilla, sugar, and salt. Add oats and almonds and stir to coat everything evenly. Rub half of the thyme leaves between your fingers to release their fragrance and stir them in. Spread mixture on a rimmed baking sheet and bake until just toasted, about 20 minutes. Set aside to cool.

Once crèmes are chilled, sprinkle cooled crumble on top. Garnish with remaining thyme.

dairy-free lemon crèmes with oat crumble
dairy-free lemon crèmes with oat crumble
dairy-free lemon crèmes with oat crumble