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Dessert RECIPES

Add the perfect finishing touch to a midweek meal or just enjoy a tasty afternoon pick me up…

Rhubarb parfait with creamy oats and granola

By Niki Webster from Rebel Recipes (www.rebelrecipes.com)

Serves 2-4 | Prep 10 mins plus soaking | Cook 30 mins | Calories 371 (per serving)

FOR THE OAT LAYER

10 tbsp jumbo oats – I used gluten-free

2 tbsp chopped hazelnuts

2 tbsp ground almonds

250ml (9floz) plant-based milk of choice

½ tsp almond extract

½ tsp vanilla essence

1 tbsp maple syrup

2 tbsp coconut yoghurt

FOR THE CRUMBLE

2 tbsp ground almonds

4 tbsp oats

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Aug 2019 - get baking!
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About Vegan Food & Living Magazine

Would you love to be a better vegan baker? Look no further as the August issue of Vegan Food & Living is here to help. It's packed with ideas for the perfect vegan afternoon tea from one brioche that can be made into both sweet and savoury treats to macarons, mini Swiss rolls, mini sandwiches and more. Also this issue we show you how to make your own cheese, get creative with tofu and try out raw recipes. Plus we have a selection of homemade ice creams that will mean you'll never go back to readymade once you've tried them. If that's not enough, we also share top tips for reducing your food waste, reveal how to give your diet a skin-friendly mot and check out slow living for busy people.