I just love crumbles, and I got this recipe from my friend @lesoulfoodist for a plum crumble cake. Now I’ve made a few adjustments, like using brown sugar and cardamom for another flavour profile, and topped it with pears instead of plums. Just as delicious!
Ingredients 4 dl plain flour 2 tsp baking powder 1 dl brown sugar 1/3 tsp vanilla powder 2 tsp cardamom, coarsely ground pinch of salt 100 g vegan butter 0,5 dl aquafaba 1,25 dl plant milk 1-2 ripe pears
Crumble 0,75 dl plain flour 1 dl rolled oats 1 dl brown sugar 75 g vegan butter
Preheat the oven to 180 C and line a round spring form (20-23 cm) with parchment paper. Mix all dry ingredients for the batter. Combine with vegan butter, plant milk and aquafaba to a thick, smooth batter. (I used the food processor. Super easy!) Put the batter into the spring form and even out. Cut the pears in thin slices, keeping the peel on. Cover the batter with the pears like a wheel. In a small pot, melt the vegan butter for the crumble. Add oats, flour and sugar and stir to make a crumble, and distribute evenly on top of the pears. Sprinkle with extra cardamom and pearl sugar on top. Bake in the oven for 45 minutes until the top is golden. Serve slightly warm with whipped oat custard.
I’m glad this shot isn’t on video. Peanut butter dripping everywhere except where I wanted it to, bananas sliding off the hot pancakes, cacao powder going all over the place. Oh, the mess I made! And taking actions shots without a tripod, is not something I would recommend… But despite this kitchen chaos, the pancakes were delicious!
2 ripe bananas 3 dl plain flour 3 tsp baking powder 1 tsp white vinegar a pinch of salt 3 tbsp cacao 2 tbsp crunchy peanut butter 0,5 dl oil 2 dl oat milk
Mix all the ingredients in a food processor until the batter is thick and smooth. Fry on medium heat in a little oil until golden brown on both sides. Serve with banana, PB mixed with a splash of oat milk until runny, and sliced almonds and cacao powder.
I think this will be my Saturday theme. It’s so much fun making these fruit platters, and it’s my secret weapon in the fight against candy for the kids. And you, my IG friends, seem to enjoy them too!
Featured this week is satsumas, pineapple, pear, kiwi, banana, pomegranate (which the kids eat by the spoonful) and cape gooseberry, according to Google translate. In Swedish, they’re called physalis, which is neither a Swedish word nor a Swedish berry. English speakers, help me out! What do you call them?
Making fruit platter really is a new hobby for me! Love to create it and love it even more when the kids devour it with great enthusiasm. On this one I put green grapes, pears, peaches, figs and kiwi. Then I made a chocolate date dip, which was absolutely delicious.
Chocolate date dip Soak 10 dates for about an hour. Remove the water. Blend the wet dates with 1 tbsp of coconut oil, 1-2 tbsp cacao powder and a pinch of salt together with some plant milk. For me 0,5 dl of oat milk was enough to make it smooth, so start with a little and add more until you have the desired consistency.
Here in Sweden, we really lika “fika”, which is a collective noun for rolls, buns, pastries and the like, but can also just mean a cup of coffee or tea. I prefer when baked goods are included, no surprise huh? Many would agree that the most Swedish fika of all is cinnamon rolls. No wonder we have created a special day for it! So today is #kanelbullensdag or #cinnamonrollday.
We took a shortcut and made cinnamon roll muffins instead of baking a yeast bread. The recipe is from @fridasvegobak and it was delicious. My youngest ate the top of the muffin only, the good bit with the sweet pearl sugar.
Flowers in the colour of the Swedish flag and a very cute cinnamon roll play set from Ikea felt like the right kind of props for this patriotic shot. Do you have a special kind of sweet or pastry where you live, friends?
How about a stack of banana pancakes to start this week off in the right mode? Topped with handpicked blackberries and blueberry & raspberry jam (called Queen’s jam in Swedish), and roasted pumpkin seeds, puffed quinoa and walnuts. My kids just wouldn’t stop eating. That’s the best compliment I can get!
Ingredients 3-4 very ripe bananas 2 dl plant milk 1 dl rolled oats 2 dl plain flour 1 dl aquafaba 0,5 dl neutral oil 2 tsp baking powder 1 tsp white vinegar a pinch of salt a pinch of vanilla powder
Mix all the ingredients to a smooth batter using a food processor or blender. Fry the pancakes on medium heat until golden on both sides. Enjoy with the toppings of your choice.
Lovely rolls with two fillings – blueberries and vegan custard, and grated apple with cinnamon and custard. Perfect autumn flavours! Both the dough and the custard recipes are from @fridasvegobak, the Swedish queen of vegan baking if you ask me. Check her feed out if you haven’t already!
The only little mishap here was that my 2-year-old was a bit impatient and apparently turned the heat in the oven down while watching the rolls bake in the oven… So they ended up a bit flat, but still really moist and yummy. And a semi-failed baking experience only means one thing – I have to give it another go. Oh, poor me.
A nice little treat for a picknick at the playground with the kids and some friends the other day, when the sun was still shining. This was simple enough to let the two youngest help out, which always makes me feel like Mum of The Year, because truth be told I don’t usually have the patience to let them mess around while I cook.
Ingredients (makes 12 medium muffins) 100 g vegan butter (I use @naturli) 1 dl aquafaba 2 dl caster sugar 3 dl plain flour 2 tsp baking powder 0,5 tsp vanilla powder a pinch of salt 0,5 dl apple jam or sauce 1 dl plant milk 1 large apple 1 tsp cinnamon 1 tsp caster sugar
• Melt the butter and let it cool. • With an electrical beater, whip the aquafaba and caster sugar to a fluffy batter. • In a separate bowl, mix plain flour, baking powder, vanilla powder and salt. Sift into the fluffy batter and fold in until combined. Stir in melted butter, apple sauce and plant milk until the batter i smooth. (I used my homemade apple sauce with lots of cardamom – yummy!) • Finely dice the apple and toss the cubes in cinnamon and sugar. Fold this into the batter. • Distribute in 12 muffin cups. Bake in 225 C for 13-15 minutes, until the top is golden. • Let cool, dust with powdered sugar and enjoy!
APPLE ICE CREAM WITH BUCKWHEAT GRANOLA Any fellow food blogger recognise this scenario? You improvise something in the kitchen, add what you have at hand, take a few photos and eat the whole thing up, thinking “This is amazing!” Fast forward a month or so until you find that photo and think “Hmm… this was good, but what’s in it???”
Yep, that’s what happened here. I remember using frozen apple slices, home made apple jam with cinnamon and coconut milk. Probably vanilla powder too. And I know for sure that I made the granola on the stove top in a pan, adding dry buckwheat, walnuts and some kind of sugar. Maybe cane sugar or agave? And more cinnamon. I really wish I remembered, because this combo was so fresh, delicious and crunchy! Well, I guess I have to head back into the kitchen and try to recreate it. Lucky for me that we’re right in the middle of the apple season!
The entire family has caught a cold, and we need to boost our immune systems. What better way to get the kids to eat their greens than presenting them with an indulgent fruit platter? They devoured the whole thing in minutes. On this platter you’ll find pineapple, pears, apples, grapes, blueberries, mango and kiwi. All bursting with vitamins, fibres and anti-oxidants – and flavour of course!