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 Gluten Free Salad

Fruit Salad

This week, I made a fruit salad instead of a platter. Sliced apples, Navel oranges, pink grapefruit, diced mango and strawberries marinated in a lime, brown sugar, vanilla powder and lime dressing. So simple and fresh!

Categories
Dessert Fruit & Berries Gluten Free Ovenbaked Sweets & Baking

Orange Polenta Cake

I’m excited to take part in this season’s #eatcaptureshare food photography challenge hosted by @thelittleplantation. This first week, the theme is At the Farmer’s Market, and today is citrus fruit day. (Why not switch Tuesday for Citrusday permanently? Sounds a lot more fun.)

My contribution is this orange polenta cake with an orange and thyme glaze on top. It’s a rich and moist cake with hints of olive oil and almonds. I highly recommend that you try it!

1 orange (or blood orange, which this was meant to be but it had no red colour!)
5 sprigs of thyme
0,5 dl caster sugar

2,5 dl almonds, blanched and peel removed
150 g vegan butter
2 dl caster sugar
1,5 dl aquafaba
0,5 dl plain flour (swap for GF if needed)
1 tsp baking powder
a pinch of vanilla powder
a pinch of salt
2 dl polenta
1 dl olive oil
3 tbsp orange juice and orange zest

First, zest the orange and cut off the end bits and squeeze out about 2 tsp orange juice. Thinly slice the middle section of the orange. This will make the topping of the cake. Add zest, orange juice and caster sugar to a small pot. Heat it up and simmer for five minutes while stirring When it starts to reduce and thicken, add the thyme. Strain and pour into a round baking tray lined with parchment paper. Place the thin orange slices in the syrup.

Now, make the batter for the cake. Mix the peeled almonds in a food processor to a soft, moist flour. Add vegan butter, caster sugar and aquafaba and blend well.
In a separate bowl, combine flour, baking powder, vanilla and salt. Add it to the food processor, and add polenta, olive oil and orange juice and zest. Blend well until the batter is smooth.
Pour the batter in the baking tray and smooth it out. Bake at 175 C for about 40 minutes. Let the cake cool for half an hour before serving.

Categories
Dessert Gluten Free Ovenbaked Snack Sweets & Baking

Chickpea Blondies

My good friend @veganfoodnow posted a gorgeous shot of something called Chickpea blondies, which made me very curious. A blondie is like a pale version of brownie, and this one is actually made with chickpeas. I have to say I was a little sceptical, but when I realised is tasted like a really, really good cookie dough, I was sold! I thought this would be a great way to get the kids to eat a little extra iron and protein, but they were not so easily convinced. Well, I guess that means all the more iron and protein for me! Here’s the recipe, with a few tweaks based on my preferences.
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340 g chickpeas (1 packet, drained and rinsed)
10 dates, pitted
0,5 dl peanut butter
a pinch of salt
1,5 tsp baking powder
a pinch of vanilla powder
40 g dark chocolate, chopped
0,5 dl natural cashews, chopped
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For topping: sea salt and dark chocolate
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Blend chickpeas, dates, peanut butter, salt, baking powder and vanilla in a food processor or with a hand mixer until the batter is very smooth.
Fold in chopped chocolate and cashews.
Line a tray, about 15×20 cm with parchment paper and fill with batter. Sprinkle with sea salt.
Bake at 150 C for 25-30 minutes.
Drizzle with melted chocolate and cut in squares. I liked it best when it had been in the fridge!

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.)

Categories
Dessert Fruit & Berries Ovenbaked Sweets & Baking

Lemon Polenta Cake

Another new discovery I’ve made here, and that peaked my interest, is polenta cake with citrus. I could just imagine how moist and tasty it would be. And it did not disappoint. I veganised a recipe from @systrarnaeisenman Here’s my take, with tangy lemon and a rich, moist cake with polenta and almond. Try it!
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1 lemon
0,5 dl caster sugar
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2,5 dl almonds, blanched and peel removed
150 g vegan butter
2 dl caster sugar
1,5 dl aquafaba
0,5 dl plain flour
1 tsp baking powder
a pinch of vanilla powder
a pinch of salt
2 dl polenta
1 dl olive oil
3 tbsp lemon juice and lemon zest
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First, zest the lemon and cut off the end bits and squeeze out about 2 tsp lemon juice. Thinly slice the middle section of the lemon. This will make the topping of the cake. Add zest, lemon juice and caster sugar to a small pot. Heat it up and simmer for a minute. Pour into a round baking tray lined with parchment paper. Place the thin lemon slices in the syrup.
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Now, make the batter for the cake. Mix the peeled almonds in a food processor to a soft, moist flour. Add vegan butter, caster sugar and aquafaba and blend well.
In a separate bowl, combine flour, baking powder, vanilla and salt. Add it to the food processor, and add polenta, olive oil and lemon juice and zest. Blend well until the batter is smooth.
Pour the batter in the baking tray and smooth it out. Bake at 175 C for about 40 minutes. Let the cake cool for half an hour before serving.

Categories
Dessert Fruit & Berries Gluten Free Snack Sweets & Baking

Blueberry Ice Cream

BLUEBERRY ICE CREAM
I had some leftover whipped oat cream (from @aitoglobal – the best I’ve tried!) that I didn’t want to waste. I stirred in a little bit of agave syrup and vanilla powder and a handful of frozen blueberries. Then I put it in the freezer, and honestly forgot about it for a week. When the kids were asking for ice cream, and thought I’d give it a go and seen if they would accept it.And they did! I served it with some chopped dark chocolate and warm blueberries, and it turned out delicious. I have to recreate this again!

Categories
Dessert Fruit & Berries Ovenbaked Sweets & Baking

Lemon Pineapple Loaf

Thank you, each and everyone, for following my account! 1000 followers is certainly a milestone for me. Let’s celebrate with a smashing loaf!

Lemon Pineapple Loaf
4 dl plant milk
0,5 dl coconut oil
1,5 dl canola oil
0,5 tsp vanilla powder
4 tbsp lemon juice
zest from 2 lemons
1 dl brown sugar
1 dl caster sugar
1 tsp salt
1 tbsp baking powder
7 dl plain flour
1 dl pineapple, finely chopped

Glaze
1 dl powdered sugar
0,5 dl vegan cream cheese
1-2 tbsp lemon juice

1. Preheat oven to 175 degrees.
2. Warm the plant milk with canola oil and let the coconut oil melt in the milk. Pour into a bowl and whisk together with vanilla powder, lemon juice and lemon zest.
3. Add the sugar and whisk until diluted. Then and salt and baking powder. Now add flour, a deciliter or two at a time. Whisk until the batter is smooth before adding the pineapple. Mix well.
4. Line a loaf pan with baking tray paper. (Wet the paper and squeeze it, then you can easily shape it to fit the pan.) Pour the batter into the pan and bake it in the oven for 45-50 minutes. Test it with a toothpick, when it comes out dry the loaf is ready.
5. Carefully remove the loaf from the pan and peel the baking tray paper off. Set to cool on a rack for at least 30 minutes before glazing.
6. Mix powdered sugar, cream cheese and lemon juice for the glaze. Spread evenly over the loaf and leave it to harden for another 20 minutes before serving. Decorate with pomegranate seeds.

Categories
Dessert Fruit & Berries Ovenbaked Sweets & Baking

Pear Crumble Cake

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.

Categories
Breakfast Dessert Fruit & Berries Pancakes

Banana Pancakes with Berries

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.