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
Breakfast Fruit & Berries Ovenbaked Snack Sweets & Baking

Apple & Carrot Muffins

My youngest son asked for muffins the other day. It was a weekday, so I didn’t want them to be too sweet, but more like an afternoon energy boost. So together we improvised these apple and carrot and cinnamon muffins, which turned out really good. (In “together” I mean that I managed the measurements and my keen little helper stressed me out by threatening to pour a full packet of brown sugar and a whole carrot in the batter…)

Ingredients (makes 12 small muffins):
2 chia eggs (2 tbsp chia seeds + 8 tbsp water, rest for 15 min)
2,5 dl rolled oats
2 dl plain flour
pinch of salt
1 dl brown sugar
2 tsp cinnamon
2 tsp baking powder
1 dl neutral oil
1, 5 dl plant milk
1 tsp apple cider vinegar
1 apple, diced (2 dl)
1 small carrot, finely grated (1 dl)

Simply combine all the dry and wet ingredients in a bowl, and finish by adding diced apple and grated carrot. Distribute in 12 muffin cups and bake at 225 C for 15 min.

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 Ovenbaked Sweets & Baking

Cinnamon Star Bread

I just had to make another one of these beauties! This time I used my regular sweet yeast dough and filled it with LOTS of vegan butter, cinnamon and sugar. In my Story highlight, I have a step by step guide how to make this star. Happy baking, friends!

Dough:
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)

Filling
100 g soft vegan butter
1-2 tbsp cinnamon
1 dl caster sugar

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.

Combine the ingredients for the filling. Follow the instructions in my Story highlights to make this star bread.

Leave to rise another hour. Bake at 225 C for 20-25 minutes. Brush with sugar dissolved in hot water while still hot. Leave to cool before serving.

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
Dessert Gluten Free Snack Sweets & Baking

Gingerbread Bounty

My feed has been overflowing with amazing Christmas treats. I’d love to try them all, but there’s only so much time (and only so much stretch in my trouser’s waistline…) Check out my Stories if you want to see some of the goodies posted by my talented foodie friends!
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One recipe that I’ve tried are these raw delicious gingerbread bounties by the lovely @100kitchenstories. Gluten free and sweetened only with dates makes it a healthy-ish choice, while not lacking in flavour or goodness. You’ll find the recipe on her blog, and I tell you – you’ll want to make these!

Categories
Dessert Fruit & Berries Ovenbaked Sweets & Baking

Gingerbread Muffins

Today we celebrate Lucia in Sweden, with girls in white gowns and a crown of candles singing Christmas carols. One of my favourite traditions! Saffron buns and gingerbread are a must on this day, and here’s a moist muffin with gingerbread spices, icing and pomegranate arils. They were delicious!
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100 g vegan butter
2,5 dl brown sugar
1 dl aquafaba
1,5 dl oat milk (use the barista type if you have it)
1 tsp apple cider vinegar
3 dl plain flour
1 tbsp cinnamon
1 tsp ground cloves
1,5 tsp ginger
2 tsp baking powder
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1 dl powdered sugar + 1 tbsp lemon juice for icing
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Mix butter and sugar, using a food processor or hand mixer. Add the aquafaba, milk and vinegar.
Combine the flour, spices and baking powder in a separate bowl. Add the mix to the wet batter.
Pour the batter in 10-12 muffin cups. Bake for 12-15 minutes at 225 C. Let cool.
Stir powdered sugar with lemon juice until wet, adding a tsp of cold water if necessary. Glaze the muffins and leave to harden for 15 minutes. Decorate with pomegranate just before serving.

Categories
Dessert Gluten Free Snack Sweets & Baking

Carrot Cake Balls

Carrot cake is one of my all time favourites. Here’s the healthier raw alternative, with the same delicious flavours but no refined sugar or flour. The original recipe comes from @maggiesskafferi and you should definitely take a look at her gorgeous stylish feed! As usual, I made a few adjustments based on what I had in my kitchen.

10 dates, pitted
2 tbsp vegan cream cheese
0,5 almonds
0,5 tsp lemon juice
a pinch of salt
0,75 tsp cinnamon
0,5 tsp cardamom
0,5 tsp ginger
2 medium sized carrots, finely grated
shredded coconut

Combine all the ingredients except for carrots and coconuts in a food processor or with a hand mixer. The dough should still be a bit crunchy from the nuts. Add the grated carrots and mix for a few seconds just to combine the dough. Shape 15-20 balls and roll them in coconut. Enjoy!

Categories
Dessert Ovenbaked Sweets & Baking

Salted Chocolate Tahini Cookies

I finally got around to making these cookies that I’ve been thinking about for a long time. I didn’t think the kids would be too keen, with the salt and tahini (all the more for me!) but I was wrong. The 4-year-old had a proper breakdown when I didn’t let him eat these cookies for breakfast, lunch and dinner. Anyway, the recipe is from @jessicainthekitchen, although I made some minor alterations. Oh, did I say that I liked these cookies as much as the aforementioned 4-year-old?

2,25 dl plain flour
1,5 tsp baking powder
0,5 tsp cinnamon
0,25 tsp sea salt
1 dl brown sugar
0,75 dl tahini
1 flax egg (1 tbsp flax seed + 3 tbsp water, soak for 15 min)
a pinch of vanilla
2 tbsp coconut oil
(0,25 dl neutral oil + 0,25 dl oat milk)
1 dl coarsely chopped dark chocolate

* In a food processor (or mixer) add brown sugar, tahini, flax egg, vanilla, coconut oil. Blend well until the mixture is thoroughly whipped.
* Combine the dry ingredients in a separate bowl, then mix in with the wet batter. My batter was far too dry to form a dough, so I added extra oil and oat milk until I was happy with the consistency.
* Fold in the chocolate chunks.
* Cover and chill in the fridge for 2 hours or more.
* Shape 12 dough balls about 1 tbsp each, place on a baking tray covered with parchment paper. Press down lightly on each ball and sprinkle with sea salt.
* Bake at 175 C for 10-12 minutes. Cook on a rack before serving. (I have to say I liked them even more a day after, slightly chilled.)