Summer Fruit Brunch Bake
Impress your friends with this delicious make ahead Summer Fruit Brunch Bake
This Summer Fruit Brunch bake uses my Cranberry and Cocoa Flapjack Bakery Mix as the basis for this delicious weekend treat. It is delicious hot or cold and most importantly, with your secret cheat, brunch takes only a few minutes to prepare leaving you loads of time to chill out with your friends.
Since I have been working full time, completing my masters and setting up my own business, it feels like I have had no time to chill out in bed on the weekend, which is why I love this recipe. I made it the day before and left it to chill in the fridge. In the time it took to boil the kettle the next morning, a delicious brunch was on the table and I was able to chill out for the day with a book. I honestly can’t tell you how long it has taken me to read the Handmaid’s Tale. Don’t get me wrong, i’m loving it, it’s just the thought of sitting down to read after a long day has been giving me the chills.
What i’m really trying to say is that weather it’s giving yourself some extra time to read, catch up with your friends or just because you want five minutes more in bed. Just give yourself a break and cheat a bit.
I hope you really enjoy my recipe!
A quick Vegan Brunch, using a few simple components to make a delicious Hot or Cold treat for your friends.
- 1 Cranberry and Cocoa Flapjack Bakery Mix
- 250 ml Soya Milk
- 1 tsp Vanilla Extract
- 50 grams Caster Sugar
- 20 grams Plain Flour
- 20 grams Cornflour
- 1 cup Frozen Summer Fruits
Place Frozen Summer Fruits into a pan on a medium heat. Simmer until the juices begin to reduce. While these are reducing, make the rest of the components
In a pan add 5 tbsp oil and 2 tbsp syrup and warm over a gentle heat.
Add in flapjack mix and stir with wooden spoon for about 5 minutes, until the mix is warmed through.
Take about three quarters of the mix and press into the base of the pan. Put the rest to one site
Bring the Soya Milk and Vanilla to the boil.
Milk the sugar, plain flour and cornflour together in a bowl until thoroughly incorporated.
Take the milk off the heat. Pour in one third of the milk into the sugar and flour mix, whisk vigorously until no lumps remain.
Pour the sugar milk mix back into the remaining milk and whisk until thick and there are no lumps. Pour this on top of the flapjack base.
Spoon the Summer Fruits onto the Vegan Creme Patisserie, careful not to add too much moisture to the mix.
Sprinkle over the remaining Cranberry and Cocoa Flapjack Bakery Mix.
Bake for 25 minutes. It can be served straight away but it will hold together better if you leave to cool for half an hour. You can make it the day before and store in the fridge overnight to save you some time in the morning.
Let me know what you think of the recipe in the comments below.