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
Dessert Fruit & Berries Ovenbaked Sweets & Baking

Anniversary & Rhubarb Rolls

Today it’s been one year since I started this blog. I’ve had so much fun cooking, photographing and writing, and blogging has really made me more motivated in the kitchen. And I’ve met so many lovely, generous, friendly people in the Instagram community, and I’m so grateful for each and everyone who likes, comments and supports me!

I celebrate with these rhubarb rolls, and I wish I could send you all one to try. I used my usual sweet yeast bread recipe, and filled it with a rhubarb compote. A couple of chopped up rhubarb stalks (not from my own garden, they’re not ready for picking just yet), some brown sugar and a dash of water, simmered until it started to thicken a little.

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)

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. Roll out a large square and spread with vegan butter and a thin layer of rhubarb compote and top with shredded coconut. Roll the dough up and cut in 20 equally sized pieces. Place the rolls with close together in a tray, about 20×30 cm.

Leave to rise another hour. Bake at 225 C for about 15 minutes. Make a glaze with powdered sugar, a squeeze of lemon and a pinch of beetroot powder. Leave to cool and then drizzle with glaze before serving.

Categories
Breakfast Lunch Pancakes

Lemon & Poppy Seed Pancakes

I haven’t posted pancakes in ages, even though we have them quite often. But here’s a stack for #pancakesunday! Lemon & poppy seed is often used in cakes and muffins, but works just as well in pancakes. Here’s my go to recipe:

2 ripe bananas
2 dl oat milk
1 dl rolled oats
0,5 dl aquafaba
2 dl plain flour
3 tsp baking powder
0,5 dl canola oil (other other neutral oil)
2-3 tbsp lemon juice + zest
3 tbsp poppy seeds
a pinch of salt

Soak the oats in oat milk for 5-10 minutes. Mix everything in a food processor until the batter is very smooth. Fry on medium heat until golden on both sides. Enjoy your Sunday!

Categories
Dessert Fruit & Berries Lunch

Waffle Day

I had to take a little break from posting. This whole situation has been quite overwhelming, and I’ve had some personal things to deal with on top of that. At the same time, we’re very fortunate in Sweden. We’re not in home quarantine, the primary schools are still open and the everyday life in my family runs pretty much as normal. (Except that as Communications Manager my work days have been incredibly busy, obviously…) But the news feed has been hard to take in, and my heart goes out to all those who can’t leave their homes, who have lost their jobs, who are scared and who are sick.

Anyway, I thought I’d pop in and say hello, and share these waffles since today is Våffeldagen (Waffle Day). Vegan of course, and really lovely together with whipped oat cream, homemade raspberry chia jam and some blackberries from the freezer. They did lighten my mood, and I hope you all find something that can make your day a little easier to cope with. Take care, friends!

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
.
1 ripe pear
50 g almond paste
0,5 tsp cardamom, coarsely ground
almonds
.
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
Breakfast Lunch Ovenbaked Sweets & Baking

Sofy Rye Bread

I baked a traditional Swedish bread that come in regional versions with different types of flour. What they have in common is that they are baked in large round cakes and pricked with a fork or a special kind of rolling pin. For a first try, I was really happy with the result. It was so easy to veganise – I just subbed for vegan butter and oat milk. Give me a shout if you want the recipe!

Categories
Bowl Breakfast Fruit & Berries

Rye Porridge with Fruit

It’s been a while since I posted a breakfast. Now that the sun is finally back and the mornings are light enough for photography, I want to kick off this week with a bowl of rye porridge. I made it with rolled rye flakes, the same way you make oatmeal, and added a couple of tbsp of shredded coconut. When cooked, I stirred in a tbsp flax seeds, and topped it with kiwi, strawberry, coconut flakes and passion fruit and a splash of cold oat milk.

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

Blueberry & Maple Rolls

I’m in a baking craze at the moment. Both bread and sweets, and especially sweet yeast breads. I’ve always found it a bit tedious before, it’s taken too long from start to finish. But now I feel exactly the opposite – I love that it takes time! I usually make the dough the night before, and then bake it off the next morning. This time I filled half of the rolls with blueberries and the other half with a maple syrup cream. Both absolutely delicious!

I use a standard recipe from a Swedish cookbook classic “Vår kokbok”, where I simply swap butter and milk for vegan options. This is half a batch, enough for the rolls you see in the photo.
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)

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. Divide it in two. Roll it out to two rectangles, and spread with whatever filling you prefer. I used 50 g soft vegan butter for each, and mixed one with 2 dl thawed blueberries (remove as much liquid as possible), 1 tbsp corn starch and 1 dl caster sugar. The other was butter, 0,5 dl maple syrup and 0,5 dl vegan cream cheese.
Make a long roll of each rectangle and cut in 12 pieces each. Distribute evenly in a tray, 30×40 cm. Leave to rise another 1,5-2 hours. Bake at 225 C for 15-20 minutes.