Categories
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!

Ingredients
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.

Categories
Fruit & Berries Ovenbaked Sweets & Baking

Twisted Rhubarb Wreath

I’m all about rhubarb this time of the year. Still waiting for my plants to grow stronger so I can start picking stems from them. In the meantime I’ll buy rhubarb and make all sorts of delicious things with it. Here I’ve used the same dough and compote that I posted two weeks ago (see my post from May 13, Rhubarb rolls), and turned it in to a twisted wreath. Unfortunately I burnt it a little (wild guess – my kids distracted me…), but I can assure you that it still tasted really good.
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To make a twisted wreath: Roll the dough out to a rectangle. Spread with butter and a thin layer of compote. Roll it up, and cut the roll in half down the middle lengthwise with a sharp knife. Twist the two strand around each other, trying to keep the cut side outwards. Pull the ends together to form a circle and tuck the ends in. Put the wreath on parchment paper, and place it in a round baking tray to make sure it stays in shape and doesn’t go flat. Leave to rise for 30-40 minutes before baking it at 225 C for 20-25 min. When still hot, brush with sugar dissolved in hot water, and sprinkle with caster sugar.

Categories
Asian Dinner Ovenbaked

Paneer Butter Masala & Naan

I don’t cook a lot of Indian food, but when I do I always love it. All the spices and flavours, and of course the delicious naan, go so well together.

Here I’ve made Paneer Butter Masala after a recipe from @veggie_intervention and it was exactly as good as I was hoping for. I also made naan for the first time after a recipe from greenwarrior.se, and this was equally satifying. I’ll link to both their original posts in my Stories, and if you’re not following these accounts already, you most definitely should Gorgeous photos and delicious, inspiring food!

Categories
Dessert Fruit & Berries Ovenbaked Sweets & Baking

Almond Pear Cake

I made this cake the other week, and as usual I improvised as I was whipping it up. Sometimes it fails, but this time it was a winner! It was so moist and sweet, and the pears added a very nice touch.

This photo is also my contribution to #monthlytechniquecollab by @foodcapturecollective Check out the hashtag for more dark and moody shots!

1 dl almonds, blanched
1 dl caster sugar
100 g almond paste (like a coarse marzipan but with less sugar)
75 g vegan butter
1 dl plant milk
1,5 dl almond flour
2 dl plain flour
2 tsp baking powder
2 tsp cardamom, coarsely ground
pinch of vanilla powder
pinch of salt
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1 ripe pear
50 g almond paste
0,5 tsp cardamom, coarsely ground
almonds
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Preheat the oven to 180 C and line a round springform (20-23 cm) with parchment paper.
In a food processor, mix the blanched almonds to a coarse flour. Add caster sugar, almond paste, butter and milk and mix until smooth. In a separate bowl, combine all the dry ingredients, then add to the wet batter and mix until smooth. Transfer to the springform.
Cut the pear in half, remove the seeds and slice in wedges. Stick the wedges in the batter like a wheel. Grate almond paste on top, and sprinkle with cardamom and sliced almonds.
Bake at 180 C for 35-40 minutes, until the top is golden. Let cool and serve with a dollop of vegan whipped cream.

Categories
Dessert Fruit & Berries Ovenbaked Sweets & Baking

Raspberry Cardamom Knots

Yet another bake with that sweet yeast dough, that you you’ll find in my cinnamon star bread post. This time I filled it with raspberry and cardamom and twisted them into little knots. They didn’t last long!

To make knots, you roll the dough out in a rectangle. Spread one half with vegan butter, raspberries mashed with some sugar and corn starch and coarsely ground cardamom. Fold the other half over. Cut strips, about 2 cm wide. Twist each strip and twirl it around your finger to make a swirl. Put the end underneath the knot and place on a tray. Let rise for about 30 min to an hour, then bake at 225 C for 10-12 minutes. Brush quickly with sugar dissolved in hot water, and then sprinkle with caster sugar.

Categories
Dessert Ovenbaked Sweets & Baking

Semla

Tomorrow marks the start of Lent, which means today is Mardi Gras or Shrove Tuesday. There are many traditions around the world to celebrate this feast, and in Sweden we eat “semla”. It’s a sweet yeast cardamom bun with filled with almond paste and lots of whipped cream powdered with icing sugar. It’s just as delicious as it sounds.

What traditions do you have for Mardi Gras?

Categories
Breakfast Ovenbaked Sweets & Baking

Tea for Two & Cardamom Buns

Next up in @thelittleplantation #eatcaptureshare food photo challenge is “In a cup”, to set a breakfast scene. Since we’re all about “fika” in Sweden, I admit that this is would be my breakfast every day if I could. Would you grab one of the tea cups and sit down for a chat with me? I’d love that!

Still working hard on manual mode on my camera. I liked the light and colours in this one, and tried a hundred different settings and angles and everything in between, and edited fifteen different photos before settling for the one. Hope you like it!

Categories
Dessert Fruit & Berries Ovenbaked Sweets & Baking

Chai Spiced Pear Crumble Bars

My friend @theroguebrusselsprout posted a recipe a little while ago, that immediately went on my must-make-list. (It’s a long and ever growing list, yey!) The flavour combo sounded so good and I can assure you that it didn’t disappoint. That warming spice kick from the chai blend was such a great addition! I didn’t have the ingredients to the base that she made, so I found another one and improvised a little. Head over to @theroguebrusselsprout to find the original. And here’s my take:

Base
3 dl plain flour
3 dl rolled oats
0,5 tsp baking powder
0,5 tsp salt
0,5 dl maple syrup
0,5 dl brown sugar
1 dl coconut oil or neutral oil

Filling
2 pears, diced
0,5 tbsp cinnamon
1 tsp ginger
0,5 tsp cardamom
0,25 tsp nutmeg
0,25 tsp turmeric
a pinch of cloves
a pinch of black pepper
1 tbsp maple syrup
0,5 tsp salt

Combine all the ingredients for the base. Whizz it quickly in the food processor if you like. It should be crumbly. Line a oven tray, approx. 20×30 cm with parchment paper. Use 2/3 of the base and press it firmly into the tray.

Mix all the spices for the chai blend (from cinnamon to black pepper). Save 1 tsp of the spice blend for the crust. Pix deiced pears with spice blend, salt and maple syrup. Spread out evenly on top of the base.

Stir the remaining spice blend in with the remaining crust dough. Sprinkle on top of the pear filling. Bake at 175 C for 40-45 minutes until golden. Cool before cutting in squares.

Categories
Dessert Fruit & Berries Ovenbaked Sweets & Baking

Chocolate Banana Bread

I did a long overdue inventory and got my freezer organised today. Apparently, I’ve been baking a lot lately. I should host a freezer clean out “fika”. Check my Stories to see what’s up for grabs! Among other things, I found a few slices of chocolate banana bread, and realised I never posted it on the blog. So here it it comes! Super moist and rich.

Ingredients
3 ripe bananas
1,5 dl plant milk
0,5 dl aquafaba
1 tsp white vinegar
0,5 dl canola oil
4 dl plain flour
4 tbsp cacao powder
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, aquafaba and canola oil.
• In a separate bowl, mix flour, cacao, 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.
• Pour the batter into the pan and sprinkle with some chocolate.
• Bake in the oven for about an hour. Let the bread cool off for at least 30 minutes before cutting it in slices.

Categories
Breakfast Fruit & Berries Lunch Pancakes Platter

Lemon & Cardamom Pancakes

I love taking my heavy mortar and pestle out and grind cardamom. The scent in the kitchen is just the best. Cardamom is really lovely in combination with lemon, so made pancakes with these flavours and served them with persimmon and golden kiwi. Wish you could smell it through your screens!

2 ripe bananas
2 dl oat milk
1 dl rolled oats
0,5 dl aquafaba
2 dl plain flour
3 tsp baking powder
a pinch of salt
0,5 dl oil
2 tbsp lemon juice
lemon zest
2 tsp ground cardamom

Soak the oats in oat milk for 5-10 minutes. Mix everything in a food processor. Fry on medium heat on both sides until golden.