Passion fruit curd {vegan + gluten-free}

March 11, 2016 by Margaux 10 Comments

It’s Friday, thank goodness! I figure I should celebrate that fact with as much glee as I can muster, which is surprisingly quite a lot, thanks to this curd. Curd for breakfast, lunch and pudding! 😀

As I get older I’m much more in tune with sharper flavours, such as the face-squash of lemon, the tongue-shiver of vinegar, and the perfume of garlic. This is leaps and strides away from former food loves such as chocolate, more chocolate, and an extra dose of chocolate. I still love it, but if I were to enter a vegan bakery right this second I would go for the more exotic flavours for sure.Apparently one’s tastebuds change every few years (which is why adults scoff at their childhood treats), and I must say I’ve managed to do a significant turnaround in mine, apart from the meatlessness (almost seven years now?!). Different flavours inspire me now, and I was especially delighted the other day by Natalie at Feasting on Fruit’s Frosted Lemon Poppy Seed Mug Cake and it’s gorgeous colours and taste. To that end I decided to use the last of my passion fruit and make a curd, since I wanted something fun to add to smoothie bowls, spread on toast, or used for thumbprint cookies (see below!). This will also make a super frosting or middle layer for a delicious spongy cake! My favourite way to eat it is to add it to cauliflower nice-cream, soy yoghurt, and/or cereal of choice.

PASSION FRUIT CURD

Ingredients (makes approx 1.3 cups):

Adapted from Desserts with Benefits

• 1.5 cups non-dairy milk
• 4 TBSP cornstarch
• 7 TBSP sugar/sweetener
• pulp of 10 passion fruits
• 1/4 TBSP lemon juice
• a few drops orange flavouring (I used NuNaturals Liquid Stevia Orange)
• 1 tsp tumeric
• pinch salt
• 3 TBSP coconut oil

How-to:

1. Blend the pulp from the passion fruit with the lemon juice.
2. Place your stove onto medium heat. In a small non-stick pot, whisk together the non-dairy milk and corn starch.
3. Add the blended mixture, tumeric, sugar and salt.
4. Whisk every minute, then carry on whisking gently but constantly once it begins to bubble.
5. Once it’s bubbled, stir for a few minutes more then turn off the heat (or remove if you’re using a non-gas stove).
6. Stir in the coconut oil until combined, then add in the last of the pulp and stir.
7. Stir again after 15 minutes, then place cooled mixture into a jar in the fridge.
8. It should last approximately for five days…theoretically. Stir before using each time.

Nom nom! Using granadillas (in addition to lemon) gives it just a subtle twist that is really delightful and fresh. It’s almost the end of passion fruit season here but after making a first batch I went out and bought a huge (and surprisingly not expensive) box to make more, knowing it’s pretty much made to go with everything. Speaking of which, chocolate also goes with everything, so I thought I’d combine the two into a super delicious and easy treat!

PASSION FRUIT BROWNIE THUMBPRINTS

Ingredients: makes 13 – 14

• 1 1/4 cup buckwheat flour
• 1/4 cup cocoa powder
• 1 TBSP flaxseed powder
• 1/8 cup soy milk
• 1/8 cup date soaking water
• 3/4 cup soaked dates
• big pinch salt
• 2 tsp vanilla extract
• 14 heaped tsp passion fruit curd

How-to:

1. In a food processor, blend all ingredients (minus curd) until it forms a ball or is thoroughly combined and can be pinched between your fingers.
2. On a baking tray, roll 1 TBSP-sized portions dough and press your thumb in it.
3. Fill with 1 tsp-sized portions of passion fruit curd and freeze for half an hour.
4. Keep in the freezer or fridge, but best served chilled, not at room temperature.
5. These get better each day they’re kept in the fridge!

I just had to make these, because as much as I love thumbprint cookies I’m the laziest cookie baker ever (and not so great at it), but buckwheat flour makes everything easy and delicious. The curd really works deliciously with the brownie-esque flavours of the cookies, so these are great little snacks.
I have just a few left now, some in the freezer and some in the fridge, and of course I prefer them from the freezer since it’s like ice-cream, but you can do as you please. Man-thing is always moaning when I make freezer treats because of the ghastly few minutes that he has to wait for them to defrost, but with these there’s no real waiting time, so he can’t moan about that :pIf you need more ideas for how to use the curd, here are some recipes that you can replace with the passion fruit curd 😀

Lemon curd crouton parfaits

Lemon curd raspberry cake

Lemon curd brownie bliss balls

Lemon curd tiramisu

Anyhow, today I’m stuck at home thanks to the fever that knocked me over the head yesterday. Man-thing is of course the culprit but he makes such an excellent nurse that I can’t fault him :p I hate not going to work because it’s rather soothing to do admin, but I’m going to take the opportunity to do other things (slow and steady, however), like take more pics of my beautiful two foster cats to advertise them. We’re leaving for Morocco on the 20th or so and they still don’t have homes, so I’m so nervous and sad for them, because they are just *so* gorgeous, cuddly and sleek! I got a beautiful message yesterday from Pepper’s parents saying that he’s such a joy and they are so happy to have him in their lives, and that’s what I want for all my kitties = absolute adoration and unconditional love.

Have a great weekend!