Vegan Pastry Cream

Passion Fruit Puree – 200g

Oat Milk – 300g
Sosa pro panna – 8g ( *** I subbed Utlra Tex 3 at 33.5g)
Sugar – 10g
Passion Fruit Inspiration Couverture – 340g
Cashew Yogurt – 500g

In a pot, heat the puree and oatmilk to 77F and add the pro panna powder(Ultratex 3) mixed
with the sugar. Bring to a boil.

In a bowl, melt the couverture. Pour hot liquid over the melted couverture and immersion
blend. Add cashew yogurt and immersion blend again.

Pour in to vessel or (pan) and refrigerate.

Gluten Free Carrot Cake/Morning Glory Muffin

Gluten Free Mix – 12 oz

Ground Cinnamon (Optional) – 1 tsp
Eggs – 2 each
Canola oil – 5 oz
Vanilla Paste – 1 tsp
Shredded Carrots – 8 oz
Nuts and other mix-ins (Optional)

Yields – 18 standard muffins

Mix all your wet ingredients together (Eggs, Canola oil, vanilla paste, carrots) then add the dry
ingredients (gluten free cake mix with cinnamon). Mix for 5 minutes. Bake at 325 for 12-15 min