Sophies Foodie Files

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

Vegan buttermilk fresh fig cake!

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This morning, I picked 72 fresh ripe figs from my own fig tree. They are all huge & very ripe. I cleaned them & made this wonderful cardamom, mace & cinnamon scented fresh fig spelt bread aka cake. I made this lovely cake not too sweet. I like to eat a big slice, just like that! It is That good! :) My husband gave it a 10/10! 

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Recipe: For 1 medium fresh fig cake

Ingredients:

* Dry ingredients:

1 cup white spelt flour ( 102 gr )

1 cup whole-wheat spelt flour ( 122 gr )

1/2 cup flaked almonds (45 gr )

1/2 cup coconut sugar ( 85 gr )

1/2 teaspoon ground mace

1/2 teaspoon ground cinnamon

1/2 teaspoon ground green cardamom

pinch of ground sea salt

2 teaspoons baking powder

to fold in at the last end: 1 cup freshly chopped figs, stems removed

* Wet ingredients:

2 flax eggs  instead of 2 real eggs!!!! ( 1 flax egg = 1 tablespoon ground broken flaxseed combined with 3 tablespoons of water, leave to form a sort of gel-like consistency ) x 2!

3/4 cup vegan buttermilk ( I make vegan buttermilk, place 1 tablespoon of vinegar like lemon juice, white or apple cider vinegar into 1 empty cup. Fill with a vegan plant-based milk & let it rest for about 5 to 10 minutes & you end up with vegan buttermilk, used in this recipe: 3/4 cup! ) (180 ml )

2 tablespoons canola oil ( 30 ml )

1/2 teaspoon sherry vanilla extract or normal vanilla extract/ I use home-made!

Method:

1. Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan-oven.

2.  Take a medium bowl & add white spelt flour, whole-wheat spelt flour, flaked almonds, coconut sugar, mace, cardamom, cinnamon, sea salt & baking powder. Mix well with a spoon. In another bowl, add vegan buttermilk, canola oil & sherry vanilla extract. Whisk together. Now, pour wet ingredients to the bowl with dry ingredients & mix with a spoon. See they everything is well-mixed but do not mix too long. Finally, fold in the chopped fresh figs. See that the figs are well mixed in. Scoop the batter into a fitted silicon bread-baking tin. See that the figs are equally divided all over & in the bread!!!

Place into the hot oven on the lower shelf & bake for a bout 40-42 minutes until the bread is risen, browned all over the top & cooked through. After 42 minutes, I checked with a small testing pin into 2 places & everything was well-baked. Take out of the oven & place on a wire rack & leave for 10 minutes into the silicon tin. This will give a lovely shine to the bread. After these 10 minutes, carefully flip the bread out off the tin, it comes out very easy! Place on a wire rack to cool down completely! Enjoy, a big slice, just like that or smear it with good local honey or with vegan butter! ;) Yum Yum, I assure you! :) MMM,…;)

This vegan buttermilk spelt fresh fig bread would make an ideal food gift! ;)

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Vegan coconut chocolate chip oat cookies!

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Recipe: For about 12 larger cookies

Ingredients:

125 ml solid coconut oil ( 1/2 cup solid )

100 gr coconut sugar ( 3/4 cup )

150 gr medium-sized oats ( 1 cup + 1/2 cup )

120 gr oat flour/ I used home-made ( 1 cup + 1/4 cup )

1/2 teaspoon baking soda

pinch of sea salt

300 ml unsweetened coconut-rice beverage ( 1 cup + bit less than 1/4 cup )

80 gr smaller vegan dark chocolate chips ( 1/2 cup )

30 gr unsweetened coconut flakes  (1/3 cup )

Method:

1. Place your solid coconut oil in a fitted cooking pot & let it completely melt on lower heat. Stir often. Turn heat off & set aside. In a medium bowl, pour coconut oil & add coconut sugar. Mix well with a  spoon. Now, add oats, oat flour, pinch of sea salt & baking soda. Mix well through. Now, add coconut-rice milk, chocolate chips & coconut flakes. Mix well.  Taste! You must taste the coconut & chocolate chips. The dough tastes a bit sweet but not too sweet either, just right! ;) Place cling film over the top & place to rest in the fridge for 30 minutes. This way, the dough will stiff up in the fridge.

2. After the resting time, take your bowl out of the fridge & remove cling film. Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan-oven. With your hands , take bigger pieces of your dough, a bit less than the inner palm of your hand & roll balls. Flatten them with your hands & place on a Silpat & do the same with remaining dough. Space them apart & my Silpat could hold 9 bigger cookies. Place in the lower end of your oven & bake for about 18 minutes. The cookies must be cooked through & brownen on the tops. Take them out of the oven & leave them for about 5 minutes on the Silpat. This will give a lovely shine on the bottom of the cookies. Than, move them to wire racks to get crisp & to cool down completely! ;) Enjoy, just like that, as a nice breakfast, snack or as a lovely dessert with a good café latte or an enjoyable tea! :) When cold, pack them nicely to give as a lovely food gift! ;)

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Vegan spelt pumpkin chocolate chip muffins!

This afternoon, I made these delicious easy to make vegan whole grain spelt pumpkin chocolate chips muffins !!! Yeah! That is right! That is a mouthful, hey? I made them not so sweet so you can eat them as a lovely portable breakfast, a healthy snack or a nice dessert! Check them out! ;)

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These are also great to give as a nice lovely Food gift, for a loved one! ;) I used my silicon flower-shaped baking mats again! My muffin holes are a big bigger than normal-size muffin tins!

Recipe: For 15 bigger flower-shaped muffins

Ingredients:

* Dry ingredients:

3 cups whole grain spelt flour, I use organic British whole grain spelt flour from Sharpham’s Park

1 teaspoon baking soda

2 teaspoons baking powder

1/2 cup unsweetened coconut flakes

1 teaspoon ground cinnamon

1 teaspoon ground ras-el-hanout

1 teaspoon ground mace

1/2 cup coconut sugar

to fold in at the last moment: 1 cup vegan dark chocolate chips

* Wet ingredients:

2 cups pumpkin purée ( home-made or from a can )

1/2 cup canola oil

1/2 cup unsweetened soy milk

1 teaspoon sherry vanilla extract

2 tablespoons maple syrup, grade C

Method:

1. Preheat your oven to 180° C ( 350 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.

2. Take a larger bowl & add all dry ingredients in it, except the chocolate chips! Mingle everything together with a spoon. Set aside. Take another smaller bowl & add all the wet ingredients in it. Mix with a smaller whisk everything together until fully joined. Now, add wet ingredients to the bowl with dry ingredients. Mix gently everything together. At the last moment, fold in your chocolate chips. Do this in 2 batches.

3. Take 2 oven racks. Place a Silpat on every rack, for stability & fill your flower-shaped muffin mats with 3/4 go the batter. See that you have chocolate chips into every flower. When all the batter is used up, carefully shake your mats a bit so that the unwanted air can go away. So, you won’t have any air bubbles into your muffins! Place into the lower center of your oven & bake for about 20-25 minutes or until the tops are browned & the muffins are cooked through. test with a smaller wooden pin into the center of a few muffins. If done, take them out of the oven & leave them in the silicon mats, for at least 10 minutes. This will give them their lovely shine & flower pattern. After 10 minutes, carefully flip the muffins over & place them on a wire rack to cool down a bit or pop one in your mouth,…carefully not to burn yourself! :) If you savor one, the inside will be like the muffin in the 1st picture! These are very healthy muffins, whole grain spelt is so good for you, not so sweet but just right! I will tell that you want another one,…for sure,…Go on, indulge yourself,…You so deserve it! ;) xxx

You can find this recipe also here: http://www.instructables.com/id/Vegan-spelt-pumpkin-chocolate-chip-muffins/

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You might like:

1. Joy Bauer’s ginger muffins!

2. Vegan spiced pumpkin bread!

3. Sophie’s vegan spiced pumpkin pancakes & home-made pumpkin spice!

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Gluten-free Vegan Buckwheat Oat Apple Muffins! A tasty breakfast!

Yesterday, I bought gluten-free buckwheat flour & gluten-free brown rice flour. I wanted to make tasty muffins with them so I made these beauties!

A thing of beauty! :) Gluten-free & Vegan!

A thing of beauty! :)
Gluten-free & Vegan!

This morning, I made these delicious easy to make gluten-free vegan buckwheat oat brown rice apple muffins! One muffin really fills you up with deliciousness & goodness for your body! They aren’t that sweet either. I also made them vegan! ;) Yeah! :)  They are great as a lovely breakfast on the go, or when you sit down with a good vegan café latte. I enjoy them with some vegan butter! :) These also make an excellent food gift, just see for yourself! :)

An excellent Food Gift! :)

An excellent Food Gift! :)

Recipe: For 15 larger flower-shaped muffins

Ingredients:

* The dry ingredients:

2 cup of buckwheat flour

1 cup of brown rice flour

1 cup of gluten-free rolled oats

1 large juicy apple, peeled, cored & cut up into smaller chunks

1 tablespoon + 1/2 tablespoon gluten-free baking powder

1/2 teaspoon finely grinned Maldon sea salt, in a pestle & mortar

2/3 cup  coconut sugar

3 tablespoons grinned flaxseed/ I ground broken flaxseed in my dry container of my Vitamix on full-speed until it resembles a flour. Measure 3 tablespoons.

* The wet ingredients:

2/3 cup water

1/2 cup canola oil

1 cup + 1/2 cup unsweetened soy milk

Method:

1. Preheat your fan oven to 200°C ( 400 F ) for about 10 minutes. If you don’t use a fan oven, change it.

2. Take a larger bowl & place a sieve over it. Sieve your 2 flours. Remove sieve. Add baking powder, sugar, sea salt, GF oats & coconut sugar. With a spoon mix it gently, to keep the air in. Finally, add the chopped apple pieces through it.

3. In a smaller bowl, add 3 tablespoons flaxseed powder. Add water. Whisk away & let it sit on your kitchen counter for about 5-10 minutes or until it forms kind of a gel. The mass will become thicker. This is instead of eggs, works as a binder.  Now, add canola oil & unsweetened soy milk & whisk until fully joined. Now, add wet ingredients to the bowl with dry ingredients & mix it just gently through, just until it is all gently mixed in because you don’t want the air to be gone! ;) I use silicon flower mats so I don’t have to grease them. With the help of a larger spoon, spoon your muffin mix for 3/4 into the flower muffin mat. I have larger flower muffin shapes then the normal muffins so you will end up with huger flower-shaped muffins! 

I could fill 15 flower-shaped muffins. I place them on a Silpat on an oven rack for stability. Place them in the lower side of your oven & bake for about 20 minutes until a test pin comes out clean. Leave the muffins in their silicon casings for about 10 minutes. This way, your muffins will get a lovely shine on them & they are easily to remove. After these 10 minutes, carefully flip them over & out of the mats & place on a cooling rack to cool down or savor them still a bit warm with some vegan butter & a vegan café latte! They are very delicious! :) MMM,…

Excellent with vegan butter! :)

Excellent with vegan butter! :)

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You can find this tasty recipe also here: http://www.instructables.com/id/Vegan-Gluten-Free-Buckwheat-Apple-Oat-Rice-muffins/

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1. Gluten-Free & Egg-Free speculaas spiced apple muffins!

2. Sophie’s Gluten-free moist courgettes( zucchini) muffins!

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Gluten-free, sugar-free banana almond butter cake with dark chocolate chips!

Do you want a big bite?

Do you want a big bite?

This is the best gluten-free and sugar-free cake I have ever made. I didn’t use any flour. I also used coconut blossom sugar. It is a more rich, a bit moist and delicious cake with now and then hints of melted dark chocolate chips. Just check it out for yourself! To make it more special, festive and beautiful, I made it in a flower silicon mould.When the cake was ready, I said: Mama, made it,…hearing and singing the song of Jay-Z!! He rocks, you know!

Recently, I made my flower shaped cake again to bring to a party, a dessert party! Everyone loved it & instantly asked for the recipe! ;) Yes, it is that delicious! :) MMM!

The cake was all devoured after 2 days!

Beautiful, hey?

Beautiful, hey?

Recipe: For 1 flower cake

Ingredients:

2 large and ripe bananas, peeled and completely mashed with a fork

2 organic free range eggs, beaten loose

1/2 cup of coconut blossom sugar

1 cup salted whole almond butter, the oils well mixed with the almond butter

1/2 teaspoon of gluten-free vanilla extract, I use home-made

1/2 teaspoon of ground cinnamon

1 teaspoon of baking soda

2 teaspoons of apple cider vinegar

1/3 cup of dark chocolate chips,  at least 72% cacao. I used Callebaut, because he is Belgian!

Method:

 1. Preheat your oven for 10 minutes on 180°C ( 350 F ). I use a fan oven. Adjust the oven temperature if necessary.
2. Take your Kenwood bowl and place the K-paddle. Add the mashed bananas, beaten eggs, coconut sugar, almond butter, cinnamon and vanilla. Mix on medium speed for a few minutes until it all comes together. Scrape the sides of your bowl with a plastic scraper. Remix for a minute or until all well mixed.
3. Now, add baking soda, apple cider vinegar and dark chocolate chips. Mix on medium speed for a minute or so or until it all comes together. Again, scrape the sides of the bowl with a plastic scraper. Mix until it all is beautifully combined.
4. Place your silicon flower baking tin on a silpat and then on an oven rack for stability. Fill the silicon flower for 3/4 with the batter and try to divide the chocolate chips all over the cake batter. So, that later on you will have chocolate chips all divide over the cake. Place in the bottom of your oven and bake for about 35 to 40 minutes on 180°C ( 350 F ).  You will have to watch the cake because the edges can go darker, if necessary lower the temperature but I didn’t have to! I tested my cake after 35 minutes with a test pin. You will have to test the pin right in the middle of your cake. If the pin comes out clean, your cake is ready. I put my cake back into the oven for 5 minutes extra and did the pin test again. After 40 minutes of baking, my cake was well risen, ready and golden brown.
5. Carefully with hand gloves on, remove the oven rack with the cake from the oven. Leave to rest in the silicon tin for about 15 minutes so that it is easier to remove afterwords. This will also give a lovely shine to the flower cake. After 15 minutes, carefully turn the cake over with the help of your 2 hands, out of the flower tin. Now, you will see the lovely flower pattern. Place on a wire rack to cool down completely. When cold, savour with a good cup of green tea with ginger or a great cup of black coffee.
 
 6. When completely cold, store in an aluminium foil lined round cake tin. You will see, this cake will not last long,…!!!!!
 
You can find this recipe, also here: http://www.instructables.com/id/Gluten-Free-Sugar-Free-almond-butter-banana-cake-w/
 
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No-Bake strawberry cheesecake tartlets topped with cashew caramel!

Would you like a big bite?

Would you like a big bite?

Today, I made these stunning no-bake strawberry cheesecake tartlets! I topped them with a cashew caramel! I bet if you want one to try & then, I assure you, you want another one! :) But one really fills you up & is enough! :) You keep the other one for the next day, to indulge yourself!!! They are also Vegan, Gluten-Free & No-Bake too! :)

No-Bake, Vegan, Gluten-Free! :)

No-Bake, Vegan, Gluten-Free! :)

You can find this tasty recipes also here: http://www.instructables.com/id/No-Bake-vegan-strawberry-cheesecake-tartlets-toppe/

Recipe: For 4 tartlets, each 12 cm diameter

Ingredients:

* For the base:

1 cup raw almonds

1 cup chopped pitted dates

1/4 cup unsweetened coconut flakes

2 teaspoons sherry vanilla extract

a pinch of Maldon sea salt

* For the strawberry cheesecake filling:

1 cup soaked, rinsed & drained cashews ( soaked for at least 1 night )

1/2 cup chopped, hulled strawberries

1/4 cup maple syrup

1/4 cup coconut oil

1 teaspoon sherry vanilla extract

For the cashew caramel:

6 tablespoons maple syrup

1/2 cup raw soaked cashews  ( soaked for at least 1 night )

a few pinches of sea salt

Perfect to end a dinner party! ;)

Perfect to end a dinner party! ;)

Method:

1. First, make the base. Use your food processor & add raw almonds. Chop them up finely. You do not want to end up with almond flour though! Add chopped dates, coconut flakes, pinch of sea salt & sherry vanilla extract. Pulse until it all comes beautifully together. I used the pulse button a lot. Take 4 tartlets-forms  with removable buttom & oil them with coconut oil. Then, push your base-mix into the tartlets. Begin with the base & then, push the base-mix up towards the sides. See that there isn’t a whole left. Then, with the help of your fingers, you can shape a round circle at the base. See that you have even sides; with enough filling upwards! Place into the fridge to stiff up. I placed mine 1 night in the fridge. I think, 2 hours are great??

2. Make your strawberry cheesecake filling. Take your Vitamix & add chopped strawberries, soaked, rinsed & drained cashews, maple syrup, coconut oil & vanilla extract & use the tamper to push ingredients into the running blades.  It took me about 15 to 20 seconds. Taste. My filling was just right, not too sweet & you could taste the strawberries too. If you want a more darker pink color, add another 1/2 cup of chopped strawberries. Pour this or smear this mix onto the crust base in your 4 tartlets, evenly divided. Place them back into the freezer for at least 2 hours. They will look something like this:

They look great, right?

They look great, right? Vegan + Gluten-Free No-Bake!

3. Clean your Vitamix well & your other utensils too. Now, finally, make your cashew caramel. Take your Vitamix & add soaked cashews, pinch of sea salt & 6 tablespoons of maple syrup. Place fitted lid on with tamper in it to push your ingredients into the running blades. Blend until it comes together & is all finely evenly mixed. Taste! It is a bit sweet & a bit more thick, like a real caramel! ;)

Spread this caramel evenly on the surface of each strawberry cheesecake tartlet & it will look something like this & place back into the freezer for at least 2 hours.

Yummm!

Yummm!

4. When you are ready to devour your fantastic No-Bake Strawberry cheesecake tartlet with cashew caramel, take them out of the freezer. Carefully, unmold them, after 10 minutes & cut them into 2 & enjoy 5 minutes later, all by yourself or with a loved one! :) The caramel will start to melt a bit from the top. The strawberry cheesecake melts in your mouth like an ice-cream!!! A Win win situation!!!! xxx :)

So this is an excellent NO-Bake Vegan Gluten-Free Strawberry Cheesecake tartlet topped with a Vegan Gluten-free Cashew Caramel, all made within minutes in your food processor & your Vitamix, but you do need a lot of chilling in the fridge & freezer!! Go on, treat yourself & make these beauties now! :)

Enjoy! xxx

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You might like:

1. Fresh fig mini cheesecake bars! ( Vegan & Gluten-free! )

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Rhubarb & almond muffins with cinnamon & nutmeg!

Lovely, hey? Tasty too!

Lovely, hey? Tasty too!

A few days ago, I made these lovely rhubarb muffins. These are a bit lighter & a bit more moist then I made before but they are so lovely & yummy,…These are also a great tasty food gift & will make a great dessert or a cool breakfast on-the-go,…:)

Again, my parents gave me fresh rhubarb from their garden. So, I couldn’t refuse,…
I added cinnamon, nutmeg & finely ground almonds to the muffins. These ingredients add a lot of flavour. I didn’t want to use butter & substituted it for canola oil. I also used unsweetened kefir, without added cream, to lighten the muffins. It is a lot healthier & lighter that way. I added coconut sugar because it adds a lot of flavour to the rhubarb.
Tasty bit more moist interior!

Tasty bit more moist interior!

Recipe: For about 9 large muffins + 8 normal muffins // or for about 16 normal muffins

Ingredients:

380 gr fresh rhubarb, washed, cleaned & pad dry with kitchen paper, cut up into little chunks.

300 gr self – raising flour

50 gr finely ground almonds

1/2 teaspoon of freshly grated nutmeg

1/4 teaspoon of ground cinnamon or more according to your taste/ I used less because I didn’t want the cinnamon to overpower the muffins.

200 gr coconut sugar or a bit less

300 ml unsweetened Kefir, no added cream!!!!

125 ml of canola oil

1 large free range & organic egg, beaten

1 tablespoon home-made vanilla extract

Method:

1. Preheat the oven to 190° C.( 375 F ) I always use a fan oven. Adjust your oven to the right temperature.

2. Take your not silicon muffin pan & line with colourful muffin papers. I used my 12 holes muffin pan.

I also used my silicon, 6 larger holes, muffin or mini cakes moulds. Why? Because I got it for a present & I didn’t use it before.

3. Take a large bowl & place flour, ground almonds, nutmeg & cinnamon together. Mix well.

4. In another large bowl, beat coconut sugar, kefir, oil, beaten egg & vanilla extract together until all well joined. Stir this mixture into the flour mixture until just joined. Don’t overmix! Now, carefully fold in the rhubarb pieces.

5. My silicon bake ware, I don’t have to grease it. Spoon the mix into the holes of the silicon pan until 3/4 or 4/4 filled. Fill the muffin papers until everything is used up. Fill them also for 3/4 or for 4/4!

6. Place them in the oven on oven trays & bake for about 20 to 25 minutes or until the muffins are risen & golden on top. Test with an oven skewer & prick in the middle of the muffins to see if they are done. If not, place into the oven for a few more minutes. Turn the oven off. Take the trays out of the oven. Leave the muffins for about 5 to 10 minutes into the silicon moulds. They will be shiny on the outside afterwords. After 5 minutes, you can take them easily out of the moulds. The other muffins , you can take them easily out with the muffin papers. Let them all cool off on wire racks.

7. When they are completely cooled off, you can place them in 2 airtight containers.

These are lovely on their own or they can be enjoyed with some cinnamon tea or with some good ice cream.Yum!

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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! ;)

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You might like:

1. My dad’s wholemeal spelt apple tart!

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

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Home-made sunflower seeds milk! Yeah! :) Raw, Vegan, Gluten-free!!

Today, I made this Raw, Vegan, Gluten-free Home-made sunflower seeds milk!  I never made plant-based seeds milk before,…This is great for people who are allergic to nut milks! ;) Check it al out below:

A Tasty Food Gift! :)

A Tasty Food Gift! :)

What is sunflower seeds milk?

This is a non-dairy, gluten-free & vegan milk, often raw, obtained from raw or soaked sunflower seeds, drained & well rinsed too, 3 to 4 cups of water are added. You can add whatever you want with it. You can add vanilla extract, cacao powder or another sweetener like pitted dates or maple syrup, if you prefer that. 

Mostly, people on the internet use 1 cup of seeds & 3 to 4 cups of filtered water. You can add more or less water if you like, but I love using 3 cups of water because you will end up with a lovely darker richer sunflower seed milk, creamy yet yummy!

Most of the time, they tell you to soak your seeds , just add water until the seeds are all completely covered by the water, soak them for at least at night or at least for 8 to 72 hours in water in the fridge. Why? The seeds become less raw & they are easily digested in the stomach. When these seeds are soaked, then well-drained & rinsed, they become more useful to use in raw vegan cheesecakes, in baked desserts, in muffins or in bread.

What do you need?

a good power blender, food processor or mixer

a large bowl to keep the strained milk in when you are using your nut milk bag

a fine nut milk bag or a cheesecloth

a clean bottle with a fitting lid

How to enjoy?

1. This is a fine drink on its own

2. Pour over cereals or muesli

3. Add a bit of it to your yoghurt : lovely!

4. Make a dessert with it.

5. Make smoothies with it

6. Use it in tea or coffee

7. This is also great used in cakes, muffins & in breads for a more added seeds flavour

8. You can use the sweetened or not-sweetened pulp in muffins, cakes, into breads like in banana breads / More recipes on this later/ I am testing recipes on the moment.

 Recipe: For about 750 ml = 3 cups of strained sunflower seed milk!

Ingredients:

3 cups of fresh water

How to soak your seeds?

1 cup of soaked raw sunflower seeds ( soaked in water for about 8 to 72 hours ) : When you soak your seeds, place them in a bowl & pour water all over it, until they are all covered up. Place a lid on & place into the fridge for at least 1 night or at least 8 hours. You will see that your seeds will get swollen & are puffed up.  ( I made sunflower seeds milk with seeds that were soaked for 2 nights & they tasted much better then soaking for 3 nights! ), this will look something like this:

1 cup of soaked, rinsed & drianed off sunflower seeds!

1 cup of soaked, rinsed & drained off sunflower seeds!

Method:

1. Put your 3 cups of water & soaked sunflower seeds in this order in your Vitamix. Blend on full power, using the tamper to push ingredients into the running blades. Blend on full power for about 30 seconds to 1 minute. Scrape the sides of your blender if you need to & blend on full power again for max 1 minute. Now, you will end up with about 4.5 cups of fresh home-made sunflower seeds milk, but not strained. This means with the pulp still in it. You can drink it like this but this time, I strained it by using my clean nut milk bag. I did it like this:

2. I placed my nut bag into a larger bowl. Then, poured the liquid mix into the bag. Close the bag with the added string & squeeze & squeeze until all the juice is out of your nut milk bag & you end up with only the pulp in the bag & all the liquid into the pot. This will take only a few minutes. I had about 3 cups = 750 ml of milk. Pour milk in a clean bottle with fitting lid & enjoy instantly or place into the fridge. After being in the fridge, you will see separation of the liquid into the bottle. Just shake the bottle well, before using the milk. This tasty sunflower seed milk will keep in the fridge for about 3 to 4 days. Place the leftover nut pulp in a pot with fitting lid & place into the fridge for later use in cookies, smoothies, banana breads & muffins! Enjoy!

I prefer to keep my home-made nut & seeds milks plain & add vanilla, cinnamon, maca powder, cacao or carob later to it when I make smoothies or hot drinks with it. Recipes will be following shortly! ;)

Just before blending the soaked seeds & water!

1/ Just before blending the soaked seeds & water!

2/ The blended water + soaked sunflower seeds with pulp!

2/ The blended water + soaked sunflower seeds with pulp!

3/ Pouring the sunflower seed milk through the milk bag with the pulp in it!

3/ Pouring the sunflower seed milk through the milk bag with the pulp in it!

4/ Closing the nut milk bag with the attached string!

4/ Closing the nut milk bag with the attached string!

6/ Straining the milk, even more!

5/ Straining the milk, more & more!

6/ Straining the seed milk in the bag, more & more!

6/ Straining the seed milk in the bag, more & more!

7/ The strained sunflower seed milk!

7/ The strained sunflower seed milk!

8/ Pouring the strained sunflower seed milk in a lovely clean bottle!

8/ Pouring the strained sunflower seed milk in a lovely clean bottle!

So, you see, it is so easy to make home-made sunflower seed milk! Go on, go & soak those seeds & make this beautiful creamy sunflower seed milk tomorrow! If I can do it, you surely can! ;) Enjoy, my lovely one’s! xxx

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1. Home-made cashew milk, 2 ways!

2. Home-made cashew milks in my Vitamix &  refreshing vanilla, cashew & strawberry smoothies!

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4. Home-made vanilla almond milk, made this time with vanilla seed paste!

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6. Home-made Brazil nut milk & a recipe using it!

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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

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1. Chocolate squares with cranberries & pecans!

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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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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! ;)

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Vegan wholemeal spelt double coconut banana muffins!

Vegan Double Coconut, wholemeal spelt & banana muffins!

Vegan Double Coconut, wholemeal spelt & banana muffins!

Spelt has 30% more protein than whole meal flour. So, it is good for you! These breakfast muffins contain wholemeal spelt flour, baking powder, 3 very ripe bananas, coconut milk, shredded unsweetened coconut, canola oil, cane sugar, cinnamon & vanilla extract. These are yummy moist muffins.

When I eat one, I am not hungry for 3 + 1/2 hours! So these vegan breakfast muffins are an ideal tasty wholesome breakfast! :)

Recipe: For 13 + 1/2 large muffins

Ingredients:

180 gr wholemeal spelt flour

3 large very ripe bananas, peeled & finely mashed with a fork

2 teaspoons of ground cinnamon

2 teaspoons of baking powder

1 teaspoon of vanilla extract ( I use home-made vanilla extract )

80 ml of canola oil

240 ml of coconut milk

150 gr of shredded unsweetened coconut

100 gr of raw, cane sugar

 Method:

1. Preheat the oven to 190°C ( 374 F) for about 10 minutes.

2. Take a large bowl & add the spelt flour, cinnamon, baking powder. Mix well.

3. In another bowl add mashed up bananas, coconut milk, canola oil, vanilla & sugar. Mix well with a wooden spoon.

4. Add to bowl with dry ingredients. Mix until just joined.

5. Fold in the shredded unsweetened coconut. I use flower pattern silicon baking mats, so I don’t have to grease my filling holes. Fill for 3/4 & place onto a baking sheet in the center of the oven & bake for about 20 minutes until golden & cooked trough. Test with a sewing pin. Take out of oven & place silicon mats on a wire rack to cool down a bit. Leave the muffins inside the silicon mats for about 5 minutes, then take them out & turn them over so that the top of your muffin looks as a flower pattern. Place them on a wire rack to cool down completely. The flower muffins will shine a bit on top. That is typical for silicon baking.

6. When cool, store in a cookie box.

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Gluten-free, sugar-free banana almond butter cake with dark chocolate chips!

Divine Gluten-Free heaven!

Divine Gluten-Free heaven!

This is the best gluten-free and sugar-free cake I have ever made. I didn’t use any flour. I also used coconut blossom sugar. It is a more rich, a bit moist and delicious cake with now and then hints of melted dark chocolate chips. Just check it out for yourself!To make it more special, festive and beautiful, I made it in a flower silicon mould.When the cake was ready, I said: Mama, made it,…hearing and singing the song of Jay-Z!! He rocks, you know!

The cake was all devoured after 2 days!

Would you like a big bite?

Would you like a big bite?

Recipe: For 1 flower cake

Ingredients:

2 large and ripe bananas, peeled and completely mashed with a fork

2 organic free range eggs, beaten loose

1/2 cup of coconut blossom sugar

1 cup salted almond butter, the oils well mixed with the almond butter

1/2 teaspoon of gluten-free vanilla extract, I use home-made

1/2 teaspoon of ground cinnamon

1 teaspoon of baking soda

2 teaspoons of apple cider vinegar

1/3 cup of dark chocolate chips,  at least 72% cacao. I used Callebaut, because he is Belgian!

Method:

 1. Preheat your oven for 10 minutes on 180°C ( 350 F ). I use a fan oven. Adjust the oven temperature if necessary.
2. Take your Kenwood bowl and place the K-paddle. Add the mashed bananas, beaten eggs, coconut sugar, almond butter, cinnamon and vanilla. Mix on medium speed for a few minutes until it all comes together. Scrape the sides of your bowl with a plastic scraper. Remix for a minute or until all well mixed.
3. Now, add baking soda, apple cider vinegar and dark chocolate chips. Mix on medium speed for a minute or so or until it all comes together. Again, scrape the sides of the bowl with a plastic scraper. Mix until it all is beautifully combined.
4. Place your silicon flower baking tin on a silpat and then on an oven rack for stability. Fill the silicon flower for 3/4 with the batter and try to divide the chocolate chips all over the cake batter. So, that later on you will have chocolate chips all divide over the cake. Place in the bottom of your oven and bake for about 35 to 40 minutes on 180°C ( 350 F ).  You will have to watch the cake because the edges can go darker, if necessary lower the temperature but I didn’t have to! I tested my cake after 35 minutes with a test pin. You will have to test the pin right in the middle of your cake. If the pin comes out clean, your cake is ready. I put my cake back into the oven for 5 minutes extra and did the pin test again. After 40 minutes of baking, my cake was well risen, ready and golden brown.
5. Carefully with hand gloves on, remove the oven rack with the cake from the oven. Leave to rest in the silicon tin for about 15 minutes so that it is easier to remove afterwords. This will also give a lovely shine to the flower cake. After 15 minutes, carefully turn the cake over with the help of your 2 hands, out of the flower tin. Now, you will see the lovely flower pattern. Place on a wire rack to cool down completely. When cold, savour with a good cup of green tea with ginger or a great cup of black coffee.
 
6. When completely cold, store in an aluminium foil lined round cake tin. You will see, this cake will not last long,…!!!!!
 
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Yum Yum Yum! :)

Yum Yum Yum! :)

51 Comments »

Vegan cranberry clementine chocolate chip muffins!

This morning, I made these tasty & invented cranberry & clementine chocolate chip muffins! They are so delectable & seasonal too! These are great as a special breakfast, smeared with vegan butter. Yummy, I say! :) Check them out!

Fresh vegan clementine chocolate chip muffins!

Fresh Vegan Cranberry Clementine Chocolate Chip muffins!

Recipe: For 16 heart-shaped muffins

MMM,...!!!

MMM,…!!!

Ingredients:

* For the dry ingredients:

2 cups organic light spelt flour

1 cup organic white flour

4 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/2 teaspoon sea salt

2/3 cup fresh frozen cranberries

2/3 cup shelled walnut halves, cut up , measured when cut up

2/4 cup vegan semi-sweet chocolate chips

* For the wet ingredients:

1/2 cup maple syrup

6 tablespoons canola oil

2/3 cup freshly squeezed clementine juice

Method:

1. Preheat your oven to 220° C ( 425 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.

2. In a large bowl, combine light spelt flour, white flour, sea salt, baking powder & cinnamon. Mix well. Add fresh frozen cranberries, chopped walnuts & vegan semi-sweet chocolate chips. Combine well. Set aside.

2. In another smaller bowl, combine maple syrup, 6 tablespoons of canola oil & fresh clementine juice. Mix well with a whisk.

3. Now, add wet ingredients to the dry ingredients to form a dough. Combine well. Do not overmix!!! Spoon your dough equally divided filled for 2/3 into your heart-shaped silicon baking ware, pushing the dough down into the heart shape & place onto an oven rack into the hot oven. Bake for about 12 minutes, until the tops are golden & browned. Test with a mini skewer, into the middle top of each muffin, to see if the insides are cooked enough. If not, add them back into the oven & bake for some extra minutes. Do the pin test again. If ready, transfer to a wire rack, to cool into the silicon pan, until completely cold. Unmold the muffins carefully, upside down is the best way, carefully pushing the muffin down, out of the muffin pan to prevent breaking the muffins!!!  Enjoy them cold, sliced open, eaten with some good vegan butter! MMM!!! If you have leftovers, store them in a muffin or cookie box.

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Lovely heart shaped vegan muffins!

Lovely heart-shaped vegan muffins!

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2. Maple Cranberry & pecan scones served with maple’s butter
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33 Comments »

Gluten-free triple quinoa bread!

A Georgous Gluten-free triple quinoa bread! :) Yeahhh!

A Georgous Gluten-free triple quinoa bread! :)
Yeahhh!

A few days ago, my husband Peter made this tasty Gluten-free triple quinoa bread,...It is a very special Gluten-free bread that includes 3 forms of quinoa,…ooh yeah! There is quinoa flour, quinoa flakes & the bread is topped with red quinoa,…It is smashing in flavour combined with some cheddar cheese on it or some elderflower jam. This bread would also be great food gift! :) This bread is not vegan because of the eggs & buttermilk in here! ;) This is a very nourishing bread that is very dense but very tasty too! :)

This ideal tasty Gluten-free qunoa bread would be an ideal food gift! :)

This ideal tasty Gluten-free quinoa bread would be an ideal food gift! :)

Recipe: For 1 medium-sized bread

Ingredients:

* Dry ingredients:

220 gr organic quinoa flour

250 gr quinoa flakes

4 teaspoons coconut sugar

1 teaspoon + 1/2 teaspoon Maldon sea salt, crushed

1 teaspoon + 1/2 teaspoon baking powder

1 teaspoon red uncooked quinoa: to top the bread with!

* Wet ingredients:

4 tablespoons water

350 ml buttermilk

2 eggs, beaten

Method:

1. Preheat your oven to 190°C ( 375 F ) for 10 minutes. In a large bowl, add dry ingredients together except the red quinoa. That is meant for topping the bread! This means quinoa flour, quinoa flakes, coconut sugar, sea salt & baking powder. Mix well with a larger spoon. In another bowl, whisk buttermilk, eggs & water through each other. Mix well. Now, gradually, whisk your wet ingredient mix into your dry ingredient mix. It will be a very moist dough!!!

2. I use silicon baking forms, so you don’t have to oil the tin beforehand, so pour your moist dough into your silicon baking form & scatter your red uncooked quinoa all over the top of your bread! Place into the center of your hot oven & bake for about 60 to 70 minutes until the bread has been cooked through, is golden brown & sounds hollow when you tap on the bottom. Take out of the oven & let it sit into the silicon baking form for about 10 minutes before removing the silicon baking form. Let the bread cool down on a wire rack!  When cold, enjoy with a good slice of cheddar cheese, some lavender honey or whatever you like! ;) I keep my bread in a bread or larger cookie tin!

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Vegan Christmas Stollen, my way! :)

MMM!  A vegan Chrsitmas stollen!

MMM!
A Vegan Christmas Stollen!

I will repost my home-made Vegan Christmas Stollen from last year because it has had enormous success over the past & present year & it is that good to savour & easy to make too!

Recently, I had the idea of making a vegan Christmas Stollen. Normally, a Christmas stollen has dried glacé cherries, nuts, candied peel & dried fruit like sultanas in them. I don’t like a lot of these ingredients so I had to make & invent one, my way. I don’t know if you still can name it a stollen but I love it anyway! So did my husband Peter. I know that you all will love it too! :)

A crossshot of vegan heaven!

A cross-shot of vegan heaven!

Normally, a Stollen is a fruit cake, more like a bread, containing dried fruit and often marzipan and covered with sugar or icing sugar. The cake is usually made with chopped candied fruit and/or dried fruit, nuts and spices. Stollen is a traditional German cake, usually eaten during the Christmas season. It is made with yeast, water and flour, and usually with zest added to the dough. Candied orange peel and candied citrus peel ,raisins & almonds, and different spices such as cardamom & cinnamon are added. Other ingredients, such as milk, sugar, butter, salt, rum, eggs, vanilla, other dried fruits, nuts and marzipan can also be added to the Stollen dough. Except for the fruit added, the dough is quite low in sugar. The finished cake or bread is mostly sprinkled with icing sugar. The traditional weight of a Stollen is around 2 kg, but smaller sizes are now available. I didn’t add icing sugar on top! I did it this way:

Yummm! :)

Yummm! :)

Ingredients:

65 gr organic light spelt flour

435 gr organic white bread flour

1 flax egg (= 1 tablespoon ground flaxseed + 3 tablespoons water, whisk well together, leave to be for 10 minutes, to form a sort of gel-like consistency, to thicken a bit instead of 1 egg! )

100 gr vegan dried cranberries

50 gr unsweetened coconut flakes

50 gr roughly chopped walnuts

100 gr dried soft apricots, finely diced

50 gr dried mixed tropical fruit, ( I used a mix of papaya, mango & banana )

50 gr dried dark sultanas

150 gr dark cane sugar

100 gr vegan butter, room temperature, cut into smaller knobs

225 gr warm soy milk, not hot!!

1/2 teaspoon of sea salt flakes, crushed + 1/8 teaspoon extra

1 teaspoon of ground ginger

1/2 teaspoon of ground mace ( foelie in Dutch )

1 teaspoon of cinnamon

3 teaspoons of dried yeast

2 teaspoons of home-made pumpkin pie spice

200 gr of a good vegan & Gluten-free almond marzipan

Method:

1. Take your Kenwood & attach the dough hook. Place the 2 flours into the Kenwood bowl & mix. Add dried yeast, flax egg, vegan butter, brown cane sugar, warm soy milk & sea salt into the bowl. Knead until you have a soft dough, for a few minutes on medium to higher speed. You can also do this by hand. Stretching & kneading the dough well until you have an elastic dough but still soft. I took the dough, with floured hands, out of the bowl & scattered some flour onto my Silpat. I kneaded the dough for a few moments extra with my hands. It was perfect. I put it back into my bowl. While the dough hook was o & working, I added the dried cranberries, the soft apricot pieces, the coconut flakes, the dark sultanas & the tropical mix too. I also added the chopped walnuts to the dough mix. Mix well until all is beautifully incorporated. Stop the machine from time to time, to add the dough that is on the sides of your bowl & mix again. Add cinnamon, ginger, mace & home-made pumpkin pie spice. Mix well into the bowl. Flour your Silpat or your kitchen counter & flour your hands a bit. Take the dough out of the bowl & knead a bit with your hands until ready. This took only 1 minute. See that the dried fruits are all well mixed into the dough. Place the dough back into the bowl & place cling film over the top of the bowl & place in a warm place or above your central heating. That’s what I did. Leave it there to rise for the 1st time. I needed 90 minutes. If you have a very warm place, you will only need 60 minutes or so. The dough must be risen 2 its size! Check often!!

2.  Put the dough back onto your floured kitchen counter or floured Silpat & knock the dough back & flatten it out. See picture:

Flatten the dough!

Flatten the dough!

3. Shape your 2 rolls of marzipan, into a longer finer sausage shape & place them neatly in the middle of the dough, horizontally too. See picture:

shaping the marzipan roll

Shaping the marzipan roll!

4. Now, fold your dough around the marzipan pieces. Tuck, the ends of each dough side well over the marzipan pieces, like this:

The marzipan has been tucked in well! Just before the 2nd rise!!

The marzipan has been tucked in well! Just before the 2nd rise!!

5. Shape the dough like a bread. Place it on a special Silpat, especially for baking breads. Place it onto a baking tray. Place cling film over the top, loosely & place near a warm fire, to let it rise for the 2nd time.You want it to rise for 45 minutes or a bit more. When the dough is nearly well risen, preheat your oven to 180°C (350 F ) for 10 minutes. Place the dough onto your  baking tray, in the middle of your hot oven & bake for about 30 to 35 minutes. My Christmas stollen was ready after 35 minutes. My Stollen baked for 20 minutes on 180°C ( 350 F ) & then 15 minutes on 175°C. Test with a little pin into the center of your stollen, to see if it has been baked properly. It was! Otherwise, put it back into the hot oven. Transfer carefully to a wire rack or 2, to cool off completely. Just before serving, dust with icing sugar or not! Your choice! :) Enjoy it too, my lovely ones! xxx

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Home-made rosemary oil!

Home-made rosemary oil! A great food gift! :)

Home-made rosemary oil!
A great food gift! :)

This Summer, I had a big rosemary plant & wanted to keep a part of it in a lovely home-made rosemary oil! It is easy peasy to make & you will love this fragrant easy to make fresh rosemary oil! This is how I made it! Check it out! It will make a great food gift! ;)

Recipe: I had 1 full bottle of 250 ml & a bit leftover

4 to 5 large sprigs of fresh rosemary, cleaned, bigger stalks removed

350 ml of a good fruity extra virgin olive oil

a clean pot with fitted lid

a funnel to help you

Method:

1. First, sterilize your pot with fitted lid, one circle into your dishwasher or boil your pot & lid for 10 minutes. Drain off the water but not touch the interior of the pot & lid.

2. Crush some rosemary leaves, for added flavour & tear a few of them. Add all of your rosemary, to your pot bigger pot.  Now, pour your fruity evoo, with help of a funnel, all over it into the pot until nearly full. You just need some place to screw the lid. Screw the lid back on, really tight. Now, shake the pot up & down a few times to let it all mingle. Place into a dark dry cupboard & leave it there until it is to your liking! I shaked my pot every day & few times up & down. My rosemary oil was ready after 5 weeks. Pour it, with the use of funnels,  into a fitted clean bottle or smaller bottles. You can add the smaller rosemary leaves to the bottle if you want to.  Use it when you want to use yummy rosemary. The uses are endless! Enjoy! :)

Tips: If you want to make rosemary scented sweet potato fries, you do it like this: Place your peeled sweet potato fries in 1 layer in your non-stick oven dish. Add some sea salt & freshly ground black pepper. Add about 2 to 3 tablespoons of your fruity rosemary oil & mingle all well with clean hands. Roast for about 25 to 30 minutes in a preheated oven on 200°C & turn the fries over in half of the roasting time. You will love them!

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You might like:

1. Home-made vanilla sugar

2. Home-made vanilla & home-made sherry vanilla extracts

3. Home-made limoncello

4. Home-made rhubarb, ginger& orange vodka

5. Home-made pumpkin, chocolate cashew spread

67 Comments »

Vegan pumpkin carob brownies!

Divine vegan pumpkin carob brownies!

Divine vegan pumpkin carob brownies! A lovely interior shot! :)

This morning, I made these easy to make carob pumpkin brownies! They are so simple to make yet so pleasurable too. Make them now & enjoy every bite of them! :) They are all wrapped up a lovely food gift! Yum Yum!

Recipe: For 14  brownies!

** The dry ingredients:

1 cup + 1/2 cup organic white spelt flour

1 cup powdered coconut sugar

1 teaspoon + 1/2 teaspoon baking soda

1 teaspoon baking powder

1 cup pumpkin purée ( fresh or canned )

2/4 cup carob powder

1 teaspoon ground cinnamon

** The wet ingredients:

1/2 cup water

1/2 cup canola oil

2 teaspoons sherry vanilla extract

Method:

1. Preaheat your oven to 180° C ( 350 F ) for 10 minutes. I always use a fan oven. Otherwise, adjust your oven to the right temperature.

2. Take your Kenwood & place the K-paddle in. In your large Kenwood bowl, add spelt flour, sugar, carob powder, baking powder, cinnamon & baking soda. Add pumpkin purée.  Mix everything well with the K-paddle. Or if you don’t have a Kenwood, take a large bowl & add dry ingredients together until well joined.

3. In another bowl, add vegetable oil, sherry vanilla extract & water. Whisk away. Then, pour wet ingredients to dry ones & mix with your K-paddle on medium-high speed, until just joined. Pour the mix into a square or rectangular baking pan that has been lined with baking paper, spread the mix evenly out. Bake in the preheated oven for 25 minutes or until the centers are set or the tops aren’t shiny anymore. If you want firmer brownies, bake them longer! Take out of the oven & let the brownies cool in the pan for another 10 minutes before slicing. Leave them to rest for another 10 minutes before enjoying some of them. Leave them in your lined baking pan & place the rest into the fridge to keep. Take them out of the fridge 10 minutes before eating! Enjoy every bite of them! ;)

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Sophies Foodie Files

You might like:

1. Sophie’s fresh cranberry carob fudge brownies!

80 Comments »

Home-made vanilla extract & home-made sherry vanilla extract! :) Great food gifts! ( Gluten-Free option! )

About 1 month ago, I made 2 home-made vanilla extracts. Normally, I make it with a good vodka. I use 3 vanilla beans in 1 cup of liquid. You will have to wait for about 1 month, before these 2 vanilla extracts are ready. Every day, you need to shake the bottle up & down to infuse the vanilla beans into the liquid. After 1 month, your vanilla extracts, will be darker in colour & will scent fantastic! :) I made these beauties:

Home-made vanilla extract & home-made sherry vanilla extract! Tasty food gifts!

Home-made vanilla extract & home-made sherry vanilla extract!
Tasty food gifts!

Just, look at these 2 beauties! Excellent food gifts! Oooh yeahhh,…:)

This is how I did it:

Recipe: For 2 different vanilla extracts! 

Ingredients:

* For the vodka vanilla extract:

3 big fat vanilla beans, I used Madagascar vanilla beans

1 cup of a good vodka, I used Eristoff/ You can make this Gluten-free, if you use a Gluten-Free vodka like Smirnoff

* For the sherry vanilla extract:

3 big fat vanilla beans, I used Madagascar vanilla beans

1 cup of a good sherry, I used Domeq, Dry fino sherry/ All distilled alcohols are gluten-free! 

Method:

1. For the vodka vanilla extract:

First, sterilize your pots where you will keep your vanilla beans & liquid in, also the lids. Do this 1 cycle in your dishwasher or boil the pot & fitted lids for 10 minutes into boiling water, drain them well but do not touch the interiors! 

Take your 3 fat vanilla beans, with a sharp knife, cut them lengthways through & cut each side into several pieces. Also scrape the seeds out & place them into the fitted jam pot. Put everything in it & pour 1 cup of a good vodka in it. Place the fitted lid well on & shake the jam pot up & down a few times. Label it with the date & place into a dark dry cupboard & leave it there for about 1 month. Shake your jam pot up & down, every day. Your vanilla extract will get darker each week, until it is darkened like above. Then, sieve your vanilla extract, above, clean fitted bottles & let the smaller vanilla seeds get through. Label it or give it away as a nice food gift! :)

2. For the sherry vanilla extract: the same way. 

First, sterilize your pots where you will keep your vanilla beans & liquid in, also the lids. Do this 1 cycle in your dishwasher or boil the pot & fitted lids for 10 minutes into boiling water, drain them well but do not touch the interiors! 

Take your 3 fat vanilla beans, with a sharp knife, cut them lengthways through & cut each side into several pieces. Also scrape the seeds out & place them into the fitted jam pot. Put everything in it & pour 1 cup of a good sherry in it. Place the fitted lid well on & shake the jam pot up & down a few times. Label it with the date & place into a dark dry cupboard & leave it there for about 1 month. Shake your jam pot up & down, every day. Your vanilla extract will get darker each week, until it is darkened like above. Then, sieve your vanilla extract, above clean fitted bottles & let the smaller vanilla seeds get through. Label it or give it away as a nice food gift! :)

You can use your leftover vodka vanilla beans in this lovely special oatmeal recipe: Vegan Vanilla Chai oatmeal, with a Gluten-free option or you can whizz them up in a food processor & add them to normal or muscovado sugar to make vanilla sugar. Put them well into the sugar & after a while , you have a decent vanilla sugar!!!! ;)

You can find many tasty recipes here on my blog, where I use vanilla extract in, like Sophie’s vegan & Gluten-Free granola or but not yet where I use my sherry vanilla extract. I think it will be great in cakes, in  muffins or waffle batters,  in berry sauces with a hint of sherry vanilla,..I will be thinking of more uses like this,…I will keep you all posted about my inventions! ;)

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Sophies Foodie Files

You might like:

1. Home-made limoncello!

2. Home-made vanilla sugar!

3. Home-made rhubarb-orange-ginger vodkas!

4. Vegan pumpkin carob brownies using sherry vanilla extract!

96 Comments »

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