| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian , Veg1 |
6 |
servings |
INGREDIENTS
| 2 |
oz |
Soft all-vegetable margarine |
| 2 |
oz |
Sugar or pear & apple spread |
| 2 1/2 |
oz |
Plain wholemeal flour |
| 2 1/2 |
oz |
Pinhead oatmeal |
| 2 |
md |
Lemons |
| 1/2 |
pt |
Concentrated soya milk |
| 2 |
oz |
Sugar |
| 1 |
oz |
Plain white flour or cornflour |
| 18 |
oz |
Plain regular tofu |
INSTRUCTIONS
OAT BASE
LEMON FILLING
1. Heat oven to 180°C/350°F/Gas 4
2. Line an 8in diameter flan tin with baking parchment.
3. Mix all ingredients together thoroughly. Press into base of tin
and bake for 10-15 minutes until golden brown. Allow to cool.
Lemon Filling :
1. Finely grate the zest and squeeze the juice of both lemons.
2. Place lemon zest and juice in liquidiser with remaining filling
ingredients. Blend until fairly smooth.
3. Pour filling on to cooked base.
4. Bake at 180°C/350°F/Gas 4 for 20-30 minutes, until set.
To Serve:
When cool, spread top with 225g / 8oz sugar-free blackcurrant jam.
Serve with non-dairy cream (see above).
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Religion: a mirage. Jesus: reality”