Happy weekend guys. After a bit of a break from baking, I decided that I would love to make something sweet again and so I made some vegan custard tarts, which I hope you’ll enjoy. The idea for these has been banging around in my head for at least a year and I kept on de-prioritising it for some reason. I don’t know why…as they are delicious and easy to make too!
I love creating sweet recipes, but the trouble is that I suffer from a complete lack self-control when my fridge is full of cake and that’s why I sometimes have to hit pause, to reset myself. What happens is that I vow to only have one but then the shoot isn’t going my way or I mess a slice up when cutting it for the camera and so I end up having that offcut too and then another and another and soon enough I’ve overdone it and I feel terrible about myself. With the help of my therapist, I am trying to rewire my brain as not being around cake is not a viable solution when you have a job like mine. I try to catch myself when reaching for sweet food when I have already had a portion and strengthen the muscle of saying ‘no, you don’t need it. Food isn’t going to help you manage unpleasant feelings of boredom / frustration / sadness / anger’. Instead of eating mindlessly, I sit down and write down how I feel instead. Vent at a blank page if you will until the strong desire to stuff my face dissipates. It has not been perfect, I did have one big slip-up this month, but I have made a lot of progress already and I feel like real change is happening. It feels great to be more in control again. Next week, me and Duncan are taking a bit of time off away from the civilisation. We rented a cute little cottage in the heart of the Brecon Beacons and as we plan to do a lot of walking, we are really hoping that the torrential rain forecast will change and we won’t be stuck indoors for 4 days. Fingers crossed.
60 ml / ¼ cup maple syrup 65 g / ½ cup raw cashews, soaked in boiling water for 30 minutes 60 g / ¼ cup baked sweet potato* (steamed should work well too) 60 ml / ¼ cup plant milk, I used almond 15-30 ml / 1-2 tbsp lemon juice (I like 2 tbsp) 1 tsp vanilla extract freshly grated nutmeg (optional)
