Dessert Fruit & Berries Ovenbaked Sweets & Baking

Midsummer Strawberry Cake

Yesterday we celebrated Midsummer’s Eve in Sweden. It’s a big deal, I’d say we see it as the most genuine Swedish tradition of all. After an eternity of winter and darkness, we have all the more reason enjoy the summer solstice and the beautiful summer nights.

Most important on the table for this holiday is the strawberry cake. Here’s a vegan sponge cake that I decorated with whipped oat cream, strawberries and blueberries to resemble a Midsummer flower wreath. Happy Midsummer and Summer Solstice to you all!

This is also my contribution to the collab #PlantBasedSolstice hosted by my lovely friends @theroguebrusselsprout and @plantedfamilies – a foodie celebration of the solstice and the beautiful produce that we can enjoy this time of the year. Be sure to check the hashtag out!

Dessert Ovenbaked Sweets & Baking

Cinnamon Weave Bread

Did I mention I’m in a baking craze? There are simply too many lovely creations to try. I saw this beautiful weave bread from @stemsandforks on Pinterest and just had to make one myself.

I used my usual sweet yeast dough (the recipe is in my Rhubarb rolls post), and filled it with traditional Swedish cinnamon bun filling. You can find a step by step instruction in my Story highlights on how to weave it. It’s a lot easier than it looks, I promise you. Happy baking!

Follow me on Instragram: @neverenoughgreens

Dessert Fruit & Berries Gluten Free Sweets & Baking

Blueberry Raw Cake

Here’s a delicious raw cake made with cashews, coconut cream and blueberry. As much as I love sweets, I also like fresh, raw cakes like this one.

This shot is also my contribution to #monthlytechniquecollab “Zoom” hosted by the talented @plate_and_pen and @some_indian_girl. Please check out @foodcapturecollective for details in you want to join next month!

Dessert Fruit & Berries Gluten Free Smoothie & Nice Cream Sweets & Baking

Blueberry Ice Cream

Wishing you all a happy Friday with this super simple blueberry ice cream. I whipped some oat cream and stirred in a spoonful of agave syrup, a pinch of vanilla powder and a handful frozen blueberries. Then I put it in the freezer for a few hours, before serving with some chopped dark chocolate and warm blueberries. Easy and delicious!

Dessert Fruit & Berries Ovenbaked Sweets & Baking

Blueberry Banana Bread

I was browsing through my archive of photos the other day, and I stumbled upon this old favourite. A really moist and delicious blueberry banana bread. Wish I could make it appear in front of me right this second!

4 ripe bananas
1,5 dl plant milk
1 tsp white vinegar
0,5 dl canola oil
4 dl plain flour
0,5 tsp cinnamon
0,5 tsp cardamom
0,5 tsp ginger
1,5 dl brown sugar
1 tsp baking soda
1 dl blueberries

Pre-heat the oven to 180 degrees. Line a loaf pan with baking tray paper.
Mash the bananas in a big bowl and mix with plant milk, vinegar and canola oil.
In a separate bowl, mix flour, spices, sugar and baking soda.
Sift the flour mixture into the banana mix and mix until combined.
Carefully fold the blueberries in. Pour the batter into the pan.
Bake in the oven for about an hour. Let the bread rest and cool off for at least 30 minutes before cutting it in slices.

Dessert Fruit & Berries Gluten Free Platter

Fruit Platter

Sending you all spring vibes with this simple fruit platter. Mangoes, kiwi, pear and raspberries – gone in minutes when I put this in front of the kids. I love it how they enjoy these fresh fruits and berries full of vitamins and anti-oxidants that boost their energy and immune system!

Dessert Fruit & Berries Ovenbaked Sweets & Baking

Anniversary & Rhubarb Rolls

Today it’s been one year since I started this blog. I’ve had so much fun cooking, photographing and writing, and blogging has really made me more motivated in the kitchen. And I’ve met so many lovely, generous, friendly people in the Instagram community, and I’m so grateful for each and everyone who likes, comments and supports me!

I celebrate with these rhubarb rolls, and I wish I could send you all one to try. I used my usual sweet yeast bread recipe, and filled it with a rhubarb compote. A couple of chopped up rhubarb stalks (not from my own garden, they’re not ready for picking just yet), some brown sugar and a dash of water, simmered until it started to thicken a little.

75 g vegan butter
2,5 dl plantbased milk
15 g fresh yeast
0,5 dl caster sugar or syrup
0,5 tsp salt
7-8 dl plain flour (~430 g)

Let the vegan butter soften in room temperature or a few seconds in the microwave. Dissolve the yeast in cold milk. Add the soft butter, sugar and salt. Next, add flour and work until the dough is shiny and doesn’t stick to the sides of the bowl. Leave to rise in the fridge overnight or a couple of hours in room temperature.

Take the dough out and let it rest in room temperature at least an hour before baking. Roll out a large square and spread with vegan butter and a thin layer of rhubarb compote and top with shredded coconut. Roll the dough up and cut in 20 equally sized pieces. Place the rolls with close together in a tray, about 20×30 cm.

Leave to rise another hour. Bake at 225 C for about 15 minutes. Make a glaze with powdered sugar, a squeeze of lemon and a pinch of beetroot powder. Leave to cool and then drizzle with glaze before serving.

Dessert Fruit & Berries Ovenbaked Sweets & Baking

Plum Crumble Bars

As you may or may haven’t noticed, I’ve been a bit quite here lately. I simply haven’t had the time or energy to cook and post as usual. I hope to take it up again more regularly soon.

But here’s another problem when I finally get around to posting – my memory is failing me! I baked these crumble bars maybe a month ago, and all I remember is that they were really tasty, especially served warm with whipped custard on the side. And that I used a bag of frozen plums from our own garden. Can’t remember what recipe I used or what adjustments I made… Haha, you’ll just have to take my word that they were good! And later on, when I have more time, (who am I kidding here?!) I’ll definitely try to recreate them. And write down the recipe. I promise!

Dessert Ovenbaked Sweets & Baking

Hot Cross Buns

Happy Easter! I discovered Hot Cross Buns when we were in Australia last year. We all fell in love with these soft, doughy buns, and ate them all the time. It wasn’t until the end of our stay that we found out they were actually a traditional Easter treat! When we got back to Sweden, this was one of my first vegan bakes. This photo is actually from last year, but we’re making them again, but now we only eat them for Easter.

Do you have any special treats for Easter?

Dessert Fruit & Berries Lunch

Waffle Day

I had to take a little break from posting. This whole situation has been quite overwhelming, and I’ve had some personal things to deal with on top of that. At the same time, we’re very fortunate in Sweden. We’re not in home quarantine, the primary schools are still open and the everyday life in my family runs pretty much as normal. (Except that as Communications Manager my work days have been incredibly busy, obviously…) But the news feed has been hard to take in, and my heart goes out to all those who can’t leave their homes, who have lost their jobs, who are scared and who are sick.

Anyway, I thought I’d pop in and say hello, and share these waffles since today is Vรฅffeldagen (Waffle Day). Vegan of course, and really lovely together with whipped oat cream, homemade raspberry chia jam and some blackberries from the freezer. They did lighten my mood, and I hope you all find something that can make your day a little easier to cope with. Take care, friends!