I just love crumbles, and I got this recipe from my friend @lesoulfoodist for a plum crumble cake. Now I’ve made a few adjustments, like using brown sugar and cardamom for another flavour profile, and topped it with pears instead of plums. Just as delicious!
Ingredients 4 dl plain flour 2 tsp baking powder 1 dl brown sugar 1/3 tsp vanilla powder 2 tsp cardamom, coarsely ground pinch of salt 100 g vegan butter 0,5 dl aquafaba 1,25 dl plant milk 1-2 ripe pears
Crumble 0,75 dl plain flour 1 dl rolled oats 1 dl brown sugar 75 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. Super easy!) Put the batter into the spring form and even out. Cut the pears in thin slices, keeping the peel on. Cover the batter with the pears like a wheel. In a small pot, melt the vegan butter for the crumble. Add oats, flour and sugar and stir to make a crumble, and distribute evenly on top of the pears. Sprinkle with extra cardamom and pearl sugar on top. Bake in the oven for 45 minutes until the top is golden. Serve slightly warm with whipped oat custard.
How about a stack of banana pancakes to start this week off in the right mode? Topped with handpicked blackberries and blueberry & raspberry jam (called Queen’s jam in Swedish), and roasted pumpkin seeds, puffed quinoa and walnuts. My kids just wouldn’t stop eating. That’s the best compliment I can get!
Ingredients 3-4 very ripe bananas 2 dl plant milk 1 dl rolled oats 2 dl plain flour 1 dl aquafaba 0,5 dl neutral oil 2 tsp baking powder 1 tsp white vinegar a pinch of salt a pinch of vanilla powder
Mix all the ingredients to a smooth batter using a food processor or blender. Fry the pancakes on medium heat until golden on both sides. Enjoy with the toppings of your choice.
Lovely rolls with two fillings – blueberries and vegan custard, and grated apple with cinnamon and custard. Perfect autumn flavours! Both the dough and the custard recipes are from @fridasvegobak, the Swedish queen of vegan baking if you ask me. Check her feed out if you haven’t already!
The only little mishap here was that my 2-year-old was a bit impatient and apparently turned the heat in the oven down while watching the rolls bake in the oven… So they ended up a bit flat, but still really moist and yummy. And a semi-failed baking experience only means one thing – I have to give it another go. Oh, poor me.
STRAWBERRY & CHOCOLATE SMOOTHIE BOWL Saturdays are for satisfying that sweet tooth. Better get started already at breakfast! Smoothie: • frozen banana • frozen strawberries • vanilla powder • oat milk Toppings: • white and dark chocolate from @vegan_choklad • salted and roasted peanuts • cacao nibs from @naturya • pretty but not edible pink flowers Hope you’re all having a beautiful Saturday!
Made these small apple and coconut for the kids the other day. Very popular! I’ll admit that I had quite a few myself. I love to add something extra to the batter to make the pancakes more filling, and this was a good combo. . Ingredients 3 dl plain flour 2 tsp baking powder a pinch each of salt and vanilla powder 3 tbsp aquafaba 2 dl plant milk 1 tbsp white vinegar 2 tbsp coconut oil (or other) 1 dl shredded coconut 1 large apple, grated . Mix the dry ingredients in a big bowl. Next, add aquafaba, plant milk, vinegar and oil and whisk until you have a smooth batter. At last, add coconut and grated apple and stir into the batter. Fry small pancakes in a pan in a little coconut oil on medium heat until golden on both sides. Serve with berries and roasted coconut flakes.
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!
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.
Two things I love most about Instagram: 1. The endless source of inspiration. I’d never heard of zucchini bread before. Now I have tried it. I’m now a happier person. 2. The incredibly friendly people. I’ve connected with so many kind, generous, genuine people in this vegan corner of IG, and I’m so grateful for that. Take a look at my stories, where I share a few favourites from my #instafamily, and check out their lovely accounts! . Now about that zucchini bread. You’ll want to make this. Ingredients: 6 tbsp aquafaba 2 dl caster sugar 1,5 dl neutral oil 5 dl plain flour 1,5 tsp baking powder 1 tsp vanilla sugar 2 tsp cacao 1 tsp salt 1,5 tsp cinnamon 1 tsp ginger powder 5 dl coarsely grated zucchini 100 g chopped chocolate . Pre-heat the oven to 200 C. 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 zucchini. There’s no need to drain the zucchini beforehand, you want all that moisture in the cake. At last, stir in the chocolate pieces. 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 200 degrees for about 45 minutes. Check the cake with a toothpick, it should come out dry. Leave to cool for a couple of hours before icing it. (Combine 2 dl powdered sugar, a squeeze of lemon juice and about 1 tbsp of water just enough to melt the sugar.)
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.
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.
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!