Vegan Strawberry Curd (Slightly Soused!)
"I love this recipe - it is so versatile and easy, everything goes from blender to saucepan, there's no fuss about cooking egg yolks properly, and using tapioca starch means that you can freeze it or bake it and it won't separate! My "soused" version uses my Recipe #480010 and has flavour hints of the liquor I used (the alcohol dissipates though). Adapted from http://www.chocolatemoosey.com/2012/06/04/vegan-strawberry-curd/"
photo by YummySmellsca
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
1 1/2 cups
- Serves:
- 12
ingredients
- 13 ounces chopped strawberries (like Soused Strawberries )
- 2 tablespoons sucanat or 2 tablespoons sugar
- 2 tablespoons fresh lemon juice
- 1 lemon, zest of
- 2 teaspoons tapioca starch
directions
- Combine all the ingredients in a blender and puree until completely smooth. Pour into a saucepan.
- Place over medium heat and cook just until the mixture starts to boil.
- Reduce the heat and cook, stirring frequently, just until it thickens.
- Pour into a jar and let cool to room temperature before refrigerating.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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