It is the third Monday of the month and time for the Secret Recipe Club post! I didn’t participate in the August month challenge due to my vacation. When the challenge was emailed for this month in August, I had all the time to go through the blog assigned for me, “The Gluten-Free Smith“. Tina, a Portland based blogger who went gluten-free for health reasons, makes her blog speak for itself, with some delicious gluten-free eats and treats and how much she loves cooking for her grandchildren – I somehow agree to that statement, since umma loves cooking for the kids and they adore her food a lot, even making comparisons of my food to hers! After going through almost the whole blog, I finalised on these brownies and these amazing looking waffles.
Once I was back from my vacation, I kept procrastinating on making one of them. I ticked off the brownies since I can’t have eggs at the moment and was really wanting to make the waffles, since I love them and the recipe sounded really interesting. I had already made mental notes to make it vegan plus bought a can of soda and stored it in my fridge. However, on the day of Eid, in between the havoc of cooking, HD pulled out the can and fixed himself some lime soda. So making the waffles didn’t happen. This Friday, I suddenly remembered I was yet to cook up for the assignment. That was when I rummaged through her blog again and decided to make this pudding, which Tina calls it “salad” by the way, for dessert after lunch. There are some amazingly sweet Australian strawberries in the market and my kids love anything with jelly, so it hit all the right chords.
I made half the recipe, in a 4 inch pan and adjusted quantities as per available products. I was so excited while putting the pan into the fridge after doing the layers but a little tap from my hand and my jelly layer wobbled literally disturbing the neat layers. 🙁 A mistake I feel was not whipping the cream till stiff. I whipped it only till soft peaks, since I didn’t want it to turn to butter, hehe… I was so sad about it, but after waiting for it to set and then bringing it out to have after our heavy lunch, it was loved by HD and the kids alike! The almond base with the coconut oil gives a lovely flavor, and the creamy layer, strawberries and the jelly gave a lovely play of flavors. Overall, it was an amazing dessert. Mine doesn’t look as photogenic as Tina’s, but I can really vouch for the taste. You can try it with any fruit and jelly and combination, I am sure it would taste amazing anyway!
- FOR THE CRUST:
- ¾ cup almonds
- ¼ cup coconut oil, melted
- 2 tbsp sugar
- A dash vanilla extract
- A pinch cardamom powder
- A pinch of salt
- FOR THE CREAM LAYER:
- ½ cup whipping cream
- A dash vanilla extract
- ¼ cup sugar
- ½ cup cream cheese (I used Philadelphia)
- 10-12 strawberries, sliced into half
- FOR JELLY LAYER:
- 1 pack (80 gm) strawberry jelly
- 1 cup boiling water
- Blitz all the ingredients under "for the crust" in a processor till it resembles crumbs. Press down at the bottom of a 4 inch glass pan. Set aside.
- Whip the cream till stiff peaks. Add in the vanilla, sugar and cream cheese and beat till combined. Spread on top of the prepared crust.
- Spread out the strawberries on top of the cream layer. Put in the fridge till jelly gets ready.
- Combine the package of jelly with the water and whisk well till combined. Allow it to come to room temperature.
- Pour on top of the strawberry. Transfer the pan back to the fridge and allow to set for at least two hours.
- Cut out and serve!