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.

Mango & Green Honeydew Melon Smoothie Bowl

My food processor is working really hard at the moment. Counting backwards today, I’ve made guacamole, two flavours of nice cream for the kids, one crumble and one batter for a cake (recipe coming very soon!) and last but not least this mango and melon smoothie.

As usual I started with frozen banana, frozen mango and a splash of oat milk. Then a added some green honeydew melon, a variety I hadn’t seen before. I served it with fresh redcurrants, cacao nibs, pieces of melon and puffed quinoa. Thank you food processor for your loyalty! What would I do without you?

Watermelon Smoothie Bowl

WATERMELON SMOOTHIE BOWL
Back to reality. After only a couple of days in the office, I’m already wishing to go back to warm summer days and time to make smoothie bowls like this one for breakfast.

I simply cut watermelon in pieces, froze them overnight together with some banana, and then blitzed the two together with a splash of oat milk in the food processor in the morning. Toppings are watermelon, cacao nibs, shredded coconut and beautiful (but not edible!) flowers. A pink summer dream!

Fluffy Pancakes

You know that “I’m the best mum in the world” feeling, when you just whip up a batter and fry a stack of fluffy pancakes and bring them on a picnic with the family? Here’s a recipe for you, if you want to collect points from your kids.

Ingredients (serves a hungry family of six)
5 dl plain flour
1 dl potato starch
4 tsp baking powder
0,25 tsp vanilla powder
0,5 tsp salt
4 dl oat milk (or other plant milk)
0,5 canola oil
1,5 tbsp lime juice (can be substituted with lemon or vinegar for acidity)

Combine all dry ingredients in a large bowl.
Add oat milk and oil to the mix and blend thoroughly until combined and lump-free. At last, add lime juice or similar. This reacts with the baking soda and makes the pancakes fluffier.
Fry pancakes in oil on medium heat until golden on both sides and serve with berries.

Redcurrant Nice Cream

I’m already missing the heat wave. Summer, please come back! I want an excuse to make this cool, refreshing, awesome redcurrant nice cream again. I simply mixed frozen bananas and frozen redcurrants with a splash of oat milk in a blender until super smooth, and topped it with redcurrants, gooseberries and some leftover buckwheat walnut granola. (I’ll get back to you with a recipe for the granola – it was delicious!)

Mango Smoothie Bowl

My go to smoothie any day of the week. Love the sunshine colour and the fresh taste. Just blend frozen bananas, frozen mango, a splash of oat milk and a squeeze of lemon or lime. Here I topped it with frozen redcurrants, hazelnuts and pieces of dark chocolate. Can’t have a bad day after this start!

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!

Peach, Avocado & Red Cabbage Salad

Let’s see, what’s in my fridge? A bit of this and that, and as usual my standard answer is to make a salad. This one is with baby spinach, thinly sliced red cabbage, sliced avocado, carrots sliced with a potato peeler and pieces of sweet peaches. I sliced a ciabatta and toasted it with oil and garlic in a pan. I topped with a dressing of peanut butter, tahini, a splash of plant milk, a pinch of cane sugar and a squeeze of lime. Lots of flavours and lots of yum!

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!
.
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.

PB & Chocolate Smoothie Bowl

Breakfast or dessert? No need to choose! Frozen bananas, peanut butter, cacao powder, vanilla powder, a splash of oat milk and a pinch of salt. Get the blender going at high speed until smooth and creamy. Top with goodies like banana, red currants, cacao nibs and hemp seed. Have a lovely day!