Berries, berries, berries? Are you getting tired of it yet? Because I’m not! I found a recipe for blueberry scones by @livinlaveganlife and simply added redcurrants as well. Perfect for a picnic, and that sour twist from the currants was really nice. I love that scones are so easy to make, but tastes like you’ve puts lots of effort into it.
In a food processor, mix 2,5 dl plain flour, 1 dl caster sugar (or other sweetener), 3 tsp baking powder, 0,5 tsp salt, 1 tsp coarsely ground cardamom and a pinch of vanilla. Next, add 125 g of vegan butter and blitz. Add 1 dl plant milk and mix again. At last, fold in 0,5 dl blueberries and 0,5 dl redcurrants to the dough. Divide the dough in two and shape two wheels, about 1,5 dl thick, on an oven tray. Cut 6 or 8 pieces on each wheel, halfway through the dough. Bake in the oven at 200 C for about 25 minutes. Let cool for at least 15 minutes before breaking into pieces for serving.
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.) . 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 . 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.
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! . 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) . Crumble 1,5 dl rolled oats 0,75 dl caster sugar 0,5 dl canola oil a pinch of vanilla powder . 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.
I’m always trying out new combos. Even though the pancakes were great last time, I need to change something. So this time I added zest and juice from half a lemon and one teaspoon of freshly ground cardamom seeds to the batter. I also had a deciliter of large white beans in the fridge, so a threw them in the mix as well for extra protein. None of the kids had any complaints, so they were well concealed. And they loved the cardamom! It was perfect as a light lunch, served with peaches, strawberries, a spoonful of coconut cream and sprinkled with cacao nibs and hemp seeds.
A moist, flavourful, sweet and dreamy carrot cake. There’s hardly anything better, is there? I used a recipe by Swedish queen of baking @leilalindholm and switched eggs for 1,5 dl aquafaba. (Just google it! Let me know if you want it translated to English.) The frosting takes a bit of work, but you’ll thank me when you’re finished. Recipe inspired by @lazycatkitchen
FROSTING 150 g natural cashews 0,5 dl coconut cream 50 g vegan butter zest from 1 lemon 1 tbsp lemon juice 1 dl icing sugar
Soak cashews in cold water for at least 4 hours, or in hot water for 1 hour. Drain well. Put half of the cashews, all of the coconut cream and the butter in a blender. Blend until smooth, and then add rest of cashews and lemon zest and juice. Blend again to a smooth cream. With a spatula, combine cream with icing sugar. Put in the fridge for about an hour before spreading on top of the cooled carrot cake.
One of my favourite things about the Swedish summer is undoubtedly rhubarb crumble pie. My go-to dessert or fika all summer long. Super simple but so, so good! In Sweden we usually make a crumble without a pie crust, but of course you can use this in a crust as well.
500 g rhubarb stalks
0,75 dl caster sugar
• Pre-heat the oven to 225 degrees. Butter a round pie dish.
• Use thin rhubarb stalks, if available. If the stalks are thicker, make sure to peel off the outer layer of the stalk. • Slice the stalks and put in the baking tray. Finely dice the apple and spread over the rhubarb.
• Strew sugar evenly over the fruit.
• Melt the butter in a saucepan. When melted, stir in rolled oats, flour, sugar and cardamom.
• Spread the crumble on top of the fruit. Bake in the over for 20-25 minutes, until the fruit is soft and the crumble is golden brown.
• Serve with vegan vanilla ice cream or custard.
This is one of my favourite sweet treats. The word “bread” is obviously a trick to make it sound healthy. It’s not. Especially when you add chocolate. But oh, it’s makes it sooo much better! So maybe it’s not ideal for breakfast, but really any other time of the day. Recipe from foodfolder.se.
Banana Bread 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 75 g dark chocolate
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.
Coarsely chop the chocolate and mix with the batter. Save some to sprinkle on top.
Pour the batter into the pan and sprinkle with some chocolate.
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.
Pho is a new acquaintance for me. Vietnamese noodle soup with lots of spices and fresh vegetables sounds like something I’d really like. So I tried a recipe from Green Kitchen Travels, and I must admit that it wasn’t really what I expected. With spices like cinnamon and cardamom it smelled more like a drink for Christmas than Asian street food. But lime, thai basil and coriander balanced it up, and when I tasted it I was pleasantly surprised. The best bit is pouring the steaming broth over the fresh veggies!
Let’s do it step by step.
400 g firm tofu, pressed to get the water out
0,5 dl soy sauce
0,5 dl sesame oil (not the roasted type!)
2 tbsp sweet chili sauce
Cut the tofu block in cubes, and marinate in soy, sesame oil and sweet chili sauce.
Then start with the broth:
2 large onions cut in quarters
10 cm of fresh ginger, finely sliced
3 sticks of cinnamon
4 star anis
4 cloves (Not garlic! In Swedish – kryddnejlika)
2 tbsp cardamom
1 tbsp coriander seeds
2 liters of vegetable stock
2 tbsp soy
3 carrots, peeled and sliced
Quickly fry all the spices in a dry pot. Make sure they don’t burn. Add vegetable stock and soy together with onions, ginger, carrot and fennel. Bring to boil and let simmer for at least 30 minutes.
Prepare the veg and noodles:
4 servings of rice noodle, cook according to instructions and rinse with cold water.
1 pak choy, sliced
1 carrot, finely sliced like matches
100 g bean sprouts
2 limes, cut in quarters
4 sprigs of Thai basil
Take the marinated tofu, roll it sesame seeds and fry it in oil.
Now pour the broth through a fine sieve to get rid of the vegetables and spices, then heat the broth again.
Prepare bowls with noodles, pak choy, carrot, bean sprouts, tofu, Thai basil and lime quarters. At the table, pour the steaming broth into the bowl, squeeze over lime juice and tuck in!