Vegetarian Vegan Dairy Free Eggless Desserts Puddings
1 x 20cm/8 inch Prepared
1 tbsp Tahini
A pinch of Salt
1 tbsp Lemon Juice
the Grated Zest of
1/2 teasp Almond
Essence (check ingredients label)
2 tbsp Cornflour
mixed with 2 tbsp Soy or Rice Milk
1. Preheat the oven to 180C, 350F, Gas Mark 4 and prepare the base.
2. Place all the remaining ingredients in a blender and process until smooth.
3. Pour mixture onto the prepared base and bake for about 30 minutes.
4. Allow to cool then refrigerate for at least 2 hours. Serve chilled.
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