Apple & Coconut Pancakes

Made these small apple and coconut for the kids the other day. Very popular! I’ll admit that I had quite a few myself. I love to add something extra to the batter to make the pancakes more filling, and this was a good combo.
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Ingredients
3 dl plain flour
2 tsp baking powder
a pinch each of salt and vanilla powder
3 tbsp aquafaba
2 dl plant milk
1 tbsp white vinegar
2 tbsp coconut oil (or other)
1 dl shredded coconut
1 large apple, grated
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Mix the dry ingredients in a big bowl. Next, add aquafaba, plant milk, vinegar and oil and whisk until you have a smooth batter. At last, add coconut and grated apple and stir into the batter. Fry small pancakes in a pan in a little coconut oil on medium heat until golden on both sides. Serve with berries and roasted coconut flakes.

Plum Crumble Cake

My plum tree is overflowing with ripe fruit, and I’m trying to use as much as I can. I saw the talented @lesoulfoodist post a beautiful plum cake and got the recipe. I was not disappointed, let med tell you. A perfect cake, well balanced in sweetness that brought out the best in the plums. If you don’t have any plums of your own, you’re more than welcome to stop by and pick some from my tree!

Ingredients
4 dl plain flour
2 tsp baking powder
1 dl caster sugar
1/3 tsp vanilla powder
1/2 tsp cinnamon
pinch of salt
100 vegan butter
0,5 dl aquafaba
1,25 dl plant milk
15-20 small plums (300 g)

Crumble
1,5 dl plain flour
1 dl caster sugar
65 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 (my best friend). Pour the batter into the spring form and even out.
Cut the plums in half and take the stone out. Cover the batter with plums.
In the food processor, combine the ingredients for the crumble. Distribute on top of the plums. Sprinkle with extra cinnamon on top.
Bake in the oven for 45 minutes until the top is golden.

Zucchini Bread

Two things I love most about Instagram: 1. The endless source of inspiration. I’d never heard of zucchini bread before. Now I have tried it. I’m now a happier person.
2. The incredibly friendly people. I’ve connected with so many kind, generous, genuine people in this vegan corner of IG, and I’m so grateful for that. Take a look at my stories, where I share a few favourites from my #instafamily, and check out their lovely accounts!
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Now about that zucchini bread. You’ll want to make this.
Ingredients:
6 tbsp aquafaba
2 dl caster sugar
1,5 dl neutral oil
5 dl plain flour
1,5 tsp baking powder
1 tsp vanilla sugar
2 tsp cacao
1 tsp salt
1,5 tsp cinnamon
1 tsp ginger powder
5 dl coarsely grated zucchini
100 g chopped chocolate
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Pre-heat the oven to 200 C.
With an electrical beater, whisk aquafaba and caster sugar to a smooth, fluffy batter.
In a separate bowl, combine all dry ingredients and mix well. Carefully fold into the batter.
Add oil and grated zucchini. There’s no need to drain the zucchini beforehand, you want all that moisture in the cake. At last, stir in the chocolate pieces.
Pour the batter into a round baking pan or a loaf tray, approx. 35 x 10 cm (larger than your average bread loaf), lined with parchment paper.
Bake at 200 degrees for about 45 minutes. Check the cake with a toothpick, it should come out dry.
Leave to cool for a couple of hours before icing it. (Combine 2 dl powdered sugar, a squeeze of lemon juice and about 1 tbsp of water just enough to melt the sugar.)

Carrot Cake

Last week, my youngest turned two, and we celebrated with our large extended family. Wonderful! I know that carrot cake is a real crowd pleaser, so that was a must. I’ve simply veganised the recipe by @leilalindholm. By popular demand – here it is! (The recipe for the cashew frosting can be found on my website of if you scroll back in my feed.)
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1,5 dl aquafaba (water from canned chickpeas)
3 dl caster sugar
3 dl plain flour
1 tsp baking powder
a pinch of vanilla powder
2 tsp cinnamon
2 tsp coarsely ground cardamom
1 tsp powdered ginger
a pinch of salt
1 1/2 dl oil (original says sunflower seed, but I use canola)
5 dl finely grated carrots
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With an electrical beater, whisk aquafaba and caster sugar to a smooth, fluffy batter.
In a separate bowl, combine all dry ingredients and mix well. Carefully fold into the batter.
Add oil and grated carrots.
Pour the batter into a round baking pan or a loaf tray, approx. 35 x 10 cm (larger than your average bread loaf), lined with parchment paper.
Bake at 160 degrees for about 50-60 minutes. Check that the cake isn’t sticky in the middle before taking it out.
Leave to cool for a couple of hours before covering with frosting.

Purple Pancakes

An improvised stack of purple pancakes for breakfast. Bananas, rolled oats, millet flakes, tahini, oat milk, baking powder, plain flour, aquafaba, apple cider vinegar and blueberries of course. I didn’t take any measurements, just mixed it in the food processor until I had a thick batter. I served it with this beautiful lilac syrup that I made in the early summer. Loved the flowery tones – and the colour of course!

Redcurrant Crumble Squares

A sweet, chewy bite with a tangy twist from redcurrants, which are available in abundance in gardens around Sweden at the moment. This one has been tested and liked across all ages – from my 2-year-old, to my dad, and to my grandma who is 102 years (I know – unbelievable!!!). I veganised an old recipe from @alovelycake, and it turned out really well!
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Redcurrant Squares
1,25 dl aquafaba
3 dl caster sugar
1,25 dl canola oil or melted vegan butter
0,5 dl plant milk
2 tsp coarsely ground cardamom
2 tsp baking powder
4,5 dl plain flour
a pinch of vanilla powder
a pinch of salt
4 dl redcurrants (or other berries)
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Crumble
1,5 dl rolled oats
0,75 dl caster sugar
0,5 dl canola oil
a pinch of vanilla powder
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Pre-heat the oven to 200 degrees. Line a square oven proof dish, about 35*20 cm, with parchment paper.
Using an electric beater, whip aquafaba and caster sugar until white and smooth.
Add canola oil (or cooled melted vegan butter) and plant milk to the mix, stirring slowly.
Mix all dry ingredients and add to the batter using a sieve. Carefully fold into the batter.
Pour the batter into the tray and spread the redcurrants evenly across the surface.
Combine the ingredients for the crumble in a separate bowl and distribute on top of the redcurrants.
Bake in the over for about 25-30 minutes, until the crumble is golden. Let cool for at least 30 minutes before serving.

Gecko’s Green Pancakes

GECKO’S GREEN PANCAKES
What’s in a name? Sometimes it’s everything! My 3,5-year-old loves PJ Masks, and these green pancakes are named after the green character (obviously). So these pancakes give you strength, agility and makes you able to climb any obstacle. No wonder my kid wanted to eat them! Oh well, they taste pretty good too.

Ingredients
2 dl rolled oats
0,5 dl millet flakes
1 dl green peas or soy beans
1 dl spinach
1 dl coconut milk
1 dl plant milk
0,5 dl crunchy peanut butter
1 tbsp hemp seeds
1,5 dl plain flour
2 tsp baking powder
2 tbsp aquafaba
0,5 tsp salt
zest from lime and grated ginger

In a food processor, mix oat and millet to a coarse flour. Add all the other ingredients and mix to a thick batter. Let the batter rest for 10-15 minutes before frying pancakes on medium heat in a little coconut oil.