Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

Raw dreamy creamy strawberry smoothies!

Since a few days, the 1st ripe juicy strawberries are here in Belgium! Yep, it is strawberry season! ;) Yeahhh! And what better way, to use them for, in all of their glory,… Raw dreamy creamy strawberry smoothies,…yes! :) These breakfast or dessert smoothies are completely RAW, VEGAN, GLUTEN-FREE !!! Just look at these beauties! :)

Raw Dreamy Creamy Strawberry deliciousness!

Raw Dreamy Creamy Strawberry deliciousness!

The 1st really good strawberries are from Hoogstraten. Just look at these wonderful jewels:

Yummy Strawberries!

Yummy Strawberries!

Recipe: For 2 larger smoothies = 5 cups = 1250 ml!

Ingredients:

400 ml home-made unsweetened almond milk

1/2 heaped cup of soaked raw almonds, for at least 8 hours, rinsed & well-drained

1 large very ripe banana

3 tablespoons raw maca powder

16 ripe, fresh juicy strawberries, each one hulled & cut into 2

Method:

1. Take your Vitamix & place your ingredients in this order in it. Place tamper into the fitted lid. Blend on full & high-speed until fully joined, using the tamper to push ingredients into the running blades. Blend for about 15 to 30 seconds max. Taste! It will be dreamy, creamy & pink! You must taste the strawberries, a hint of the maca & creamy because of the soaked almonds & banana. If not, add a bit more maca. Pour into lovely larger smoothy glasses & enjoy instantly with a thicker straw! MMM,…We drank it as a lovely filling breakfast! Enjoy!

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You might like:

1. Vegan GF strawberry, cashew & melon smoothies!

2. Vegan GF strawberry, raspberry & cashew smoothies!

3. Vegan refreshing cashew, strawberry, rice milk & carob smoothies!

4. A sheep’s yoghurt strawberry smoothy!

5. Vegan avocado, strawberry melon smoothies!

 

 

44 Comments »

Vegan vanilla almond cream!

Vegan delicious vanilla almond cream!

Vegan delicious vanilla almond cream! Raw apple sliced dipped in this! Yummy!

Today, I invented this tasty Vanilla Almond Cream! All vegan goodness! If you leave out the vanilla extract it is also raw! ;) This is made by soaking whole almonds in clean water for about 48 hours!

This is a bit more thick than normal cream. You can make it to your liking & you can choose how thick you want your almond cream to be. You can add whatever you fancy with it, like cinnamon, or vanilla, like I did or raw cacao nibs or more sweet, by added 1 or 2 more pitted dates. It is up to you! :)

This is the thickness of this vegan vanilla cream!

This is the thickness of this vegan vanilla cream!

Recipe: For about 500 ml =2 cups

Ingredients:

1 cup soaked almonds, for 48 hours, 2 nights in the fridge, why? I wasn’t home yesterday, so I made it this morning! Soak them for at least 1 night or at least 8 hours! Your soaked & puffed up whole almonds, will look like this:

48 hours soaked whole almonds, rinsed & drianed well!

1 cup of 48 hours soaked, rinsed & drained whole almonds

3/4 cup of clean water

1/2 teaspoon of a good vanilla extract/ I use home-made

2 dates, or more to your liking, I like my cream not too sweet!!

Method:

1. Take your Vitamix-container & add soaked almonds, 3/4 cup of water, vanilla extract & 2 dates. Place fitted lid on with the tamper. I made a thicker cream. If you want to receive a thinner cream, begin by using 1/4 cup of water & gradually add more, if you prefer that! :) Blend on high-speed until fully joined bu using your tamper to push the ingredients into the running blades. It will look something like this:

MMM!

MMM!

2. Pour 1/3  of this vegan vanilla almond cream in a lovely dipping pot & dip peeled raw apple slices in it, for a lovely healthy snack, see 1st picture! Or pour this cream into a smaller container  with fitted lid & place in the fridge, for later use. Before using, stir the cream round with a spoon so that the vanilla extract is well mixed in! I bet this would also be very yummy with some vegan cake slices! I ate 1/2 of the cream with my morning breakfast, like here:

A yummy healthy breakfast!

A yummy healthy breakfast!You can add fruit but I didn’t bother!

How did I make it?

Ingredients, for 1 smaller breakfast:

3 tablespoons gluten-free oat flakes

6 tablespoons home-made vegan vanilla almond cream

1 tablespoon raw cacao nibs

Method:

1. Place your gluten-free oat flakes in a bowl. Top with your vegan vanilla almond cream & scatter your raw cacao nibs over the sides & top! Enjoy instantly! :) MMM! :)

How would you use this vegan vanilla almond cream????

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58 Comments »

Raw chocolate chia mousses!

Today, I made these tasty easy to make Raw Vegan Gluten-free chocolate chia mousses, Ooh yes! I had raw cacao nibs in my pantry & wanted to use them in these tasty chocolate chia puddings! A while ago, I made these other vegan carob chia puddings with a special ingredient, you can read all about it: here!

MMM,..Raw Vegan Deliciousness! A real mousse!

MMM,..Raw Vegan Deliciousness! A real mousse!

A real vegan raw GF mousse!

All stiffen up, you see?

Recipe: For 3 desserts!

Ingredients:

1 cup home-made unsweetened almond milk

2 pitted medjool dates, torn up with your hands

1/3 cup raw cacao nibs

1 ripe banana, peeled & cut up into 2

1/2 cup black chia seeds ( do not add this into your Vitamix!!! )

To serve: scattered white almond flakes over the top middle of each pudding!

Method:

1. Take your Vitamix & place almond milk, banana, cacao nibs & 2 dates into it. DO NOT ADD THE BLACK CHIA SEEDS!!!!

Place fitted lid & tamper too. Blend on high-speed until everything is fully joined. This will only take about 10 to 20 seconds. Use the tamper by pushing the ingredients in the running blades. Taste! You must taste the almond & the chocolate, of course! ;)

2. Pour this mix into a bigger bowl. Now, add 1/2 cup of chia seeds to it & mix well with a wooden spoon. After a few minutes, the brown mix will thicken a bit. Stir well. After 15 minutes, the desserts have thickened a lot. Now, mix through again with the wooden spoon & place dollops of the pudding into 3 lovely see through fancy dessert glasses. Scatter some white almond flakes over the middle top of each dessert & place into the fridge to get cold & to stiffen up alot more. After 3 to 3.5 hours, your mousses will be very stiff & ready to devour!!!  ;) Enjoy with loved one’s!!

Raw, vegan, Gluten-free power desserts, ready to pop into the fridge!

Raw, vegan, Gluten-free power desserts, ready to pop into the fridge!

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You might like:

1. Vegan carob chia puddings with a special ingredient!

 

 

40 Comments »

My mom’s wholesome cookies! :)

A wholesome food gift! :)
A wholesome food gift! :) Tasty, tasty, tasty too!

A few days ago, my mom & dad came to visit me. We all drank coffee together. She presented me with her home-made wholesome cookies. They were superb. They are softer cookies filled with great tasty ingredients like unsweetened dark chocolate, unsweetened dried cranberries & flax seeds. She even made them with wholemeal spelt flour! They also make a great breakfast & are filling! ;) Yummmm! They are a great food gift too, I agreed here! ;) Check it out:

Yum Yummm!

Yum Yummm!

Recipe: For about 20 larger cookies!

Ingredients:

150 gr organic butter, on room temperature

150 gr coconut sugar

2 organic eggs

225 gr organic wholemeal spelt flour

1 teaspoon fresh yeast

a bit of lukewarm water to dissolve your yeast in, not too much!

1/4 teaspoon baking soda

a pinch of sea salt

100 gr dark chocolate, at least 72% cacao, cut up roughly

100 gr of dried unsweetened cranberries

80 gr broken flaxseed

Method:

1. Take your food processor & add S-blade. Add cranberries & chocolate. Pulse until they form smaller pieces, or pulse them just to the size that you want them to be. You also can do this by hand, cutting with a knife,…it is up to you!

2. Take a larger bowl & add butter, sugar & salt. Cream it all together. Mix the eggs through it. Add flour, dissolved yeast, baking soda & chocolate pieces & mix for about 2 minutes, until fully incorporated. With the help of a spoon, stir the cranberry pieces & flax seeds through the dough. You can also do this in your Kenwood bowl with your kitchen robot! It makes my life easy! Roll this dough out into a larger sausage shape with a thickness of about 4 cm. Place cling film over it & place in the fridge, to stiff up a bit, for at least 2 hours!

3.  Take 2 baking trays out of your oven & place a Silpat over it. Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature! Place the baking trays with the Silpats on it , close to you. Take your stiffened up dough out of the fridge & remove the cling film. On a lightly floured kitchen counter, with the same spelt flour, of course, cut up the dough into larger or smaller cookie shapes, just the way you like them. My mom made them larger, see picture above. She flattened them a bit & placed them well spaced apart on the Silpat. Do the same with the remaining dough. Bake them for about 12 minutes & let them on the Silpat for about 10 minutes. This will give a lovely shine on the bottom of your cookies. After that, transfer them to a wire rack to cool down completely! If you have leftovers, place them in a lined cookie box! :) They are excellent with fresh cup of coffee! You don’t taste the yeast at all! ;)

My mom's wholesome cookies & in at the end , my dad's wholemeal spelt apple tart ;)

My mom’s wholesome cookies & in at the end , my dad’s wholemeal spelt apple tart ;)

You might like:

1. My dad’s wholemeal spelt apple tart!

2. Sophie’s cranberry, pecan oats wholemeal spelt cookies!

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72 Comments »

My Dad’s wholemeal spelt apple tart!

MMM! Such deatail!

MMM!
Such detail!

This glorious tasty easy to make wholemeal spelt apple tart looks amazing & is pretty tasty too! My dad likes his flavours plain & simple but you could jazz it up a bit, by adding raisins, cinnamon or almond flakes or whatever you like,…it is up to you! :)

This is a more healthy dessert apple tart, using yeast. Check it all out:

Yum Yum Yumm!

Yum Yum Yumm!

Easy as pie, like you all say! ;)

Recipe: For 1 larger apple tart

Ingredients:

200 gr wholemeal spelt flour

100 gr unsalted butter on room temperature

1 egg

25 gr fresh yeast

1 egg white, shaken loose with a fork

home-made unsweetened apple sauce, for the base of the tart. How to make it? I explain it later on!

2 juicy apples, Unpeeled, cored, cut up finely in thinner wedges, see pictures, these thinly sliced apples will top the home-made apple sauce, for decoration!

Method:

1. First, make your home-made apple sauce ( appelmoes in Dutch! ). Unpeel but core a few apples. Stew them together with a bit of water until they become an apple sauce, like a sort of mousse. My father didn’t sweeten them at all, it is only sweetened with the apples themselfs. Stir often & lower the heat if you need to. Set aside.

2. Take a fitted bowl & ad fresh yeast. Add enough lukewarm water to it, to resolve it completely. This is about 1/2 glass. Whisk it all loose. Let it stand for a few minutes. Take a larger bowl & add spelt flour. Make a well in the center. Break the egg in here. Add resolved yeast & water too. Slowly, mingle egg & yeast-water mix into the dough, like with bread making. Incorporate it all together & finally, add the butter. Knead it all into the dough. Knead well & form a bread like dough. Place it into a bowl & cover it with plastic foil. Leave to rise for about 30 minutes in a warm place.

3. Preheat your oven to 180° C ( 350 F ) for 10 minutes. Smear your tart tin in with butter but if you use a silicon tart form, you do not need to do that! ;) Add a bit of spelt flour too. Take your risen dough & roll it all out to fit your tart shell. The dough must be, over the edges of your tart shell. Push the dough good into the tart shell. My father had a bit of dough left & he used it again for a thicker crust, see pictures above! I wouldn’t do that, it is just  a bit too thick for me & it is just plain yeast dough flavour! It is best to use a tart shell with a loose bottom, for easier use after baking. Prick the tart dough bottom with a fork. Spread your cooled home-made apple sauce over here & arrange your thinly sliced apple pieces all on top of it. You arrange it just like you want to,…You can be creative here,…or not! ;) Finally, brush the whole tart, including apple slices & tart shell with beaten eggwhite, to give it a lovely shine! Bake your tart for about 30 minutes. Take it out of the oven & leave it in the baking tin for about 10 minutes. Carefully remove the loose bottom & place the warm tart on a wire rack to cool down completely! Enjoy!

Yummm!

Yummm!

You might like:

1. My dad’s tasty Gluten-Free dinner with a vegetarian option!

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57 Comments »

10 Tasty Valentine Treats ! ;)

Here is a tasty list of yummy dessert recipes or treats from Sophies Foodie Files! Check them out & surprise your loved one with one of these tasty recipes! Just click onto the picture to go directly to the tasty recipes!

1. Gluten-Free, Sugar-Free Almond butter cake with dark chocolate chips, in a flower-shape! Ooh yes! ( Vegetarian & Gluten-Free!! )

Great enjoyed with a good cup of coffee!

Great enjoyed with a good cup of coffee!

2. Flower almond cakes served with an almond custard, an almond crème anglaise! ( Vegetarian )

MMM!

MMM!

MMM! :)

MMM! :)

3. Drunken Grapes!( Gluten-Free & Vegetarian)

MMM! :)

MMM! :)

4. Sophie’s Tasty Treats! ( Gluten-Free, Vegan, Dairy-Free, Vegetarian)

Yum! :)

Yum! :)

Lovely vegan goodness!

Lovely vegan goodness!

5. Vegan banan, avocado & carob puddings! ( Vegan, Vegetarian, Dairy-Free )

Pretty appetizing, hey?

Pretty appetizing, hey?

6. Vegan spelt chocolate chip cream cheese cookies! ( Vegetarian, Vegan, Dairy-Free )

MMMMMMMM!

MMMMMMMM!

7. Sophie’s Mixed berry stem ginger crumble served with hot Devon custard!( Vegetarian)

Yummm!

Yummm!

8. My chocolate orange cups!( Vegetarian)

Yum Yum!

Yum Yum!

9. Vegan , Gluten-Fre home-made carob chocolates! ( Vegetarian, Vegan, Dairy-Free, Gluten-free )

Because of the carob here: no head aches!

Because of the carob here: no head aches!

10.  Vegan cranberry carob fudge brownies! ( Vegetarian, Vegan, Dairy-Free )

I saved the best for last, of course! ;) xxx

I saved the best for last, of course! ;) xxx

So, I hope you enjoyed my top 10 tasty Valentine Treats! Enjoy them with a loved one! :) Happy Valentine to you all! :) xxx

Kisses from me to you all,… ;)

62 Comments »

Vegan creamy banana puddings! :)

Vegan easy banana dessert!

Vegan easy banana dessert!

This evening, I made these tasty easy to make banana desserts. I made it in my beloved Vitamix, of course! ;) You can taste the banana, the cinnamon & the almond flavour!:)

Recipe: For 3 smaller tasty desserts

Ingredients:

2 very ripe bananas, peeled & cut up into smaller pieces

1 pitted date, cut up

1 cup of home-made unsweetened almond milk,

1 teaspoon of ground cinnamon

1 teaspoon of home-made vanilla extract, Use GF vanilla extract to make it completely GF! :)

2 tablespoons tapioca starch

4 tablespoons almond flakes

To serve: 1/2 teaspoon of almond flakes, per dessert, for on top!

Yum Yum Yummm! Would you share your dessert?

Yum Yum Yummm!
Would you share your dessert?

Method:

1. Place all your ingredients in this order into your Vitamix & blend on high & on full-speed until fully joined. This will take only 15 to 30 seconds max! Turn all power off & taste. Pour your desserts into fitted see through glasses & top the surface of each dessert, with 1/2 teaspoon flaked almonds & set in the fridge to cool down & stiff up a bit, for at least 3 hours! This will be a pudding consistency, a bit more runny & creamy! ;)

2. Take out of the fridge, 10 minutes before devouring! Enjoy this easy fast dessert that is all home-made & not to mention healthy too! :) MMM!

You might like:

1. Vegan Gluten-Free strawberry puddings!

2. Vegan avocado, banana carob puddings!

3. Vegan avocado, banana chocolate puddings!

78 Comments »

Raw Vegan, Gluten-Free Green smoothies!

This morning, I made these wonderful Raw, Vegan, Gluten-Free Green smoothies! This is my second home-made invented Green smoothy! We drank them as lovely filling breakfast smoothies! Ooh yeahhh,…Check these beauties out! :)

Yummy Raw, Vegan, Gluten-Free Green monsters!

Yummy Raw, Vegan, Gluten-Free Green monsters!

Recipe: For 2 large breakfast smoothies! = 1000 ml = 4 cups!

Ingredients:

500 ml water

3 handfuls fresh rocket leaves ( arugula )

2 large frozen bananas

1 tablespoon of raw maca powder

Method:

1. Take your Vitamix & add all ingredients in this order in it, blend on high & full speed for at least 15 to 30 seconds, using your tamper to push the ingredients into the running blades. Taste! It will taste a bit peppery strong because of the rocket leaves & a bit sweet & smooth because of the frozen bananas. The added maca powder adds a touch of malty flavour!  Pour into lovely smoothy glasses & drink straight away with a big colourful straw! Best enjoyed with a loved one! ;)

These are very nutritious smoothies too! Enjoy them, my beloved friends! ;) xxx

Yummy Raw, Vegan, Gluten-Free Green smoothies-Mix!

Yummy Raw, Vegan, Gluten-Free Green smoothies-Mix!

You might like my other green smoothy recipe:

1. Raw, Vegan, Gluten-Free Green smoothies!

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46 Comments »

Vegan Carob Chia puddings with a special ingredient! :)

This evening, I made these tasty easy peasy Vegan Carob Chia puddings with a special ingredient, my favourite Speculoos Liqueur of the moment! We bought it a few days before Christmas & it is a really good one! You can drink from it in lovely small liqueur glasses, add it to your fresh cup of coffee, add it to cut up fruits, to let it marinade a few hours or put it in these tasty puddings! ;)!!!
MMMMMMM!  Digg in!

MMMMMMM!
Digg in!

My favourite Speculoos Liqueur!

My favourite Speculoos Liqueur!

Vegan Goodness! ;)

Vegan Goodness! ;)

Recipe: For 2 desserts

Ingredients:

300 gr drained silken tofu

1 tablespoon coconut sugar

2 tablespoons carob powder

2 to 4 tablespoons of a good speculoos liqueur, I used Zuidam. / I used 3 tablespoons!!

1 tablespoon broken flaxseed

2 tablespoons mixed chia seeds

To top the desserts: onto each dessert, 1/2 teaspoon vegan dark chocolate shavings

Method:

1. Take your Vitamix & add all ingredients in this order in it, but NOT the Chia seeds & NOT the Chocolate Shavings! Use the tamper too! Blend on full speed & on high until it is fully mixed. This will take max 30 seconds. Spoon the mix into a fitted larger bowl & add chia seeds. Mix well with a spoon. Spoon the pudding into 2 fancy see through dessert glasses. Top each dessert, with 1/2 teaspoon of vegan dark chocolate shavings, like on the pictures above! Place into the fridge to stiff up for at least 3 hours. Enjoy, my lovely ones! ;)

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You might like other tasty puddings on my blog:

1. Vegan, Gluten-Free chocolate mousse, aka puddings!

2. Vegan, Gluten-Free strawberry puddings!

3. Vegan avocado, banana & carob puddings!

4. Vegan avocado, banana & chocolate puddings!

49 Comments »

Vegan, Gluten-free home-made carob chocolates!

Home-made carob chocolates, topped with coconut flakes & crushed walnuts!

Home-made carob chocolates, topped with coconut flakes & crushed walnuts!

A few days ago, I made these easy to make home-made carob chocolates! I served these @ coffee at New Year’s Eve! They were a huge success!! Check them out!!! We can’t buy good carob chocolate over here & those shop-bought bars are full of bad ingredients & lactose, so I made these myself! This is how I did it!

MMM,...! :) Carob goodness!

MMM,…! :) Carob goodness! A tasty Food Gift!! :)

Recipe: For about 23 smaller chocolates!

Ingredients:

6 tablespoons of a good coconut oil

6 tablespoons of carob powder

6 tablespoons of coconut sugar

To sprinkle on top of the carob chocolate: whatever you want, I used a small handful of smaller unsweetened coconut flakes + a small handful of crushed walnut pieces

Method:

1. Add coconut sugar, into the dry container of your Vitamix & blend on full speed & on high, until it becomes a fine powder!

2. Melt coconut oil, on a lower fire, in a cooking pot, until fully melted. Stir in powdered coconut sugar until completely dissolved. Whisk away! Now, add carob powder & whisk it completely into melted coconut oil-sugar mix. It must be completely smooth & there must’nt be any lumps!! Otherwise you will see & taste that in the bars! ;)

3. Line a pot with parchment paper & pour your hot mix in it, evenly divided. If you want thicker chocolate bars, your pot must not be as wide as mine,…use a smaller pot & you will end up with thicker carob bars!!! But it didn’t bother me at all! Finally, top with your favourite toppings like unsweetened coconut flakes & crushed walnut halves! Place into the fridge to stiff up. This will take about 30 minutes or more,…:) When cooled off completely, cut them into bars & place them onto the parchment paper in a cake box. Keep them in the fridge otherwise they will melt,…And we don’t want that! Maybe next time, I will pour this mix into chocolate moulds & will come up with different other tasty toppings too! Enjoy, my lovely ones! xxx

You might like:

1. Chocolate squares with cranberries & pecans!

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40 Comments »

A Merry, Happy & Fun Christmas & yummie mini chocolate cakes!

I wish all of my readers a Merry, Happy & Fun Christmas filled with joy, warmth, really good food & many Christmas presents too! :)

My lovely decorated Christmas Tree!

My lovely decorated Christmas Tree!

A great decorated real Christmas tree, hey? ! What do you think about my carved out tree stall?

My new ecological wooden carved out Christmas Stall!

My new ecological wooden carved out Christmas Stall! Cool, hey?

Now, a last-minute, tasty recipe from Sophie’s Foodie Files: Yummie mini chocolate cakes! Great to enjoy, after dinner, with a good café latte or a good cup of fresh coffee! ;) Check them out!

Yummie mini chocolate cakes!

Yummie mini chocolate cakes!

Recipe: For 30 mini cakes!

Ingredients:

175 gr butter, on room temperature

175 gr white castor sugar

150 gr self-raising flour

30 gr unsweetened cacao powder

3 large organic eggs, on room temperature, beaten

2 tablespoons of milk

Method:

1. Preheat your oven to 180°C ( 350 F ) for 10 minutes.Take your large Kenwood machine, place the K-paddle in & use the larger Kenwood bowl. In here, add butter. Add sugar, in portions, gradually to the butter while mixing on medium-speed. If you don’t have a Kenwood or Kitchen Aid, stir the sugar gradually to the butter with a large wooden spoon! Now, add cacao & self-raising flour. Mix on half speed. Add beaten eggs & milk too. Mix on higher speed until fully mixed.

2. Take your silicon baking mats with smaller mini cakes size. I used 2 silicon baking mats with each time 15 mini cake holes! Fill each hole for 3/4. My mini cakes are patterned in the bottom like a little flower. You must use them upside down! They will shine a bit! That is typical of silicon baking! Place the baking mats on a stable oven rack & shake the baking mats a bit to the left & right. This is to prevent air bubbles. Bake in the hot oven for about 12 to 15 minutes or until cooked through when tested with a pin in the middle of the cakes!

3. Carefully, with oven gloves on, take oven racks, with baking mats on them, out of the oven. Leave the mini cakes in the baking mats for about 10 minutes. This will prevent braking them & will make the bottom of each cake, that will be the top, shiny! That is typical of silicon baking, just like the picture above! ;) Then, flop them out of each silicon form & place them on wire racks to cool down completely! ;) Eat them or store them in cake boxes to enjoy later! Don’t forget the café latte to drink with it! ;) Enjoy, my lovely ones! :) xxx

I will be back with more tasty recipes, just after Christmas! See you all then! xxx

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60 Comments »

Sophie’s speedy mixed berry cake!

A fabulously easy to make fruit cake

A fabulously easy to make fruit cake

I had leftover ripe raspberries & blackberries in my fridge. I wanted to make a quick cake from them. So, I made this! Easy does it here! :)
Yummm!

Yummm!

Recipe: For 1 cake, for about 13 slices

Ingredients:

60 gr wholemeal spelt flour

60 gr normal flour

120 gr of salted butter

135 gr of raw, Demerara sugar

2 teaspoons of baking powder

220 gr of fresh mixed berries ( I used a mix from raspberries & black berries )

1 large organic egg, beaten

Method:

1. Take a cooking pot & put butter & sugar in it. Let it melt on medium heat. Stir often. Do not let the butter & sugar burn! Set aside to cool down.

2. Preheat the oven to 175°C. ( 347 F) for about 10 minutes.

3. Take your fitting bowl from your Kenwood & place K-paddle in. Add 2 types of flours & baking powder. Mix.

4. When butter & sugar mixture has cooled down, add that to the bowl. Mix well. Add beaten egg. Mix well.

5. Now, add the fruit. Mix so that all the fruit is mashed into the cake dough. It will turn purple in colour.

6. Pour the dough into a silicon cake tin. When you use silicon materials, you don’t have to grease the tins. If you don’t have those, you will have to grease the baking tin.

7. Bake in the oven for about 30 minutes. If you use only white flour, you will need only 20 minutes in the oven.

8. When you think your cake is ready, test with a pin. Take it out of the oven & leave the cake for about 5 to 10 minutes in the silicon baking tin. This will also give a shine to your cake! Place on a wire rack. After 5 minutes, carefully take the cake out & place on a wire rack to cool down completely.

Enjoy, my lovely ones! ;)      If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free! RSS Feed RSS – Posts

 

29 Comments »

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