Sophies Foodie Files

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

A Delicous Fall Dinner! Gluten-Free & Dairy-Free!

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Recipe: for 2 persons

Ingredients:

* For the baked purple sweet potatoes:

cooked purple sweet potatoes, 1 or 2 days old & cold

a fruity evoo

black pepper

Maldon sea salt

* For the chili-garlic savoy cabbage:

1/2 savoy cabbage, well-washed, spun dry, big stems removed, each leaf cut up into smaller strips

1/4 long red chili pepper, seeds removed, cut up finely

3 fat cloves of garlic, peeled & finely cut up

a fruity evoo

black pepper

some Maldon sea salt

* For the cumin-chili roasted white carrots-onion-garlics:

4 fat large white carrots, peeled & cut up into smaller strips

1 white onion, peeled & cut up into smaller wedges

1 teaspoon of ground cumin

1/2 long red chili pepper, seeds removed, cut up finely

sea salt

15 grins of black pepper

a fruity evoo

2 fat cloves of garlic, unpeeled!

* For the rest: 

2 organic pork chops, no bone

Method:

1. Preheat your oven to 200°C ( 400 F ) for 10 minutes. In a large non-stick roasting tin, place all white carrot pieces in 1 layer in it, snug each onion wedge between it all & also the cloves of garlic. Scatter 1 teaspoon of cumin & 15 grins of black pepper all over it. Add some sea salt, but not too much. Scatter your finely cut up red chili pepper pieces all over it. Drizzle that fruity evoo all over it, in all directions. With clean hands, mingle everything together. Place into hot oven & roast until ready, about 25-30 minutes. After half of the roasting time, turn your veggies over for an equal bake & to prevent burning!

2. Take a non-stick pan & heat up on medium-high. Pour drizzles of evoo in it & heat up. When hot, add 2 pork chops & fry on each side until browned & cooked through. I seasoned with some sea salt & black pepper. Fry until rosé ( pink ) on the inside, NOT RAW! Lower the heat, if you need to. Keep warm.

3. At the same time, take a larger cooking pot & heat up on medium. When hot, drizzle that fruity evoo in it. Add chili & garlic pieces, for 1-2 minutes & add savoy cabbage pieces. Pour some hot water in it & place fitted lid on, to steam the cabbage. This will take a few minutes. When done, check the cabbage. Mine wasn’t al dente, so I added it all to my hot pan, with my meat. I turned the heat up a bit & the cabbage took a bit the taste of the meat & juices. Finally, I added some sea slat & black pepper to the lot,…very yum yum!

4. When the cabbage is steaming, heat a on-stick pan on medium heat. Add some oil & heat up. When hot, add purple sweet potato pieces & fry until browned & yummy looking! Now, plate it all up & enjoy with a loved one! All of the flavors go so well together! :) MMM!

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34 Comments »

Lemon organic chicken meatballs, a lovely side dish!

Yesterday evening, I invented these easy to make delicious Lemon zested organic chicken meatballs! :) They are very easy to make in your beloved food processor & they are very easy to devour too! I served them with seasoned red cooked quinoa & yellow flat string beans with garlic & onion. Check them out! ;)

MMM!

MMM!

Recipe: For 9 medium chicken meatballs

Ingredients:

225 gr gluten-free, dairy-free organic chicken mince

1 medium white onion, peeled cut up roughly

2 fat cloves of garlic, peeled & roughly cut up

black pepper

Maldon sea salt

zest of 1 organic unwaxed lemon

a fruity evoo

Method:

1. Place cut up garlic & onion in your food processor with the S-blade. Blitz on medium power to cut it finely. Add organic chicken mince, 15 grins of black pepper, some sea salt & the grated zest of 1 lemon, all divided into the food processor onto the chicken mince. Blitz until it is fully mixed in & everything is very finely cut up. Check the seasoning. I added a bit more black pepper & more sea salt. Remove S-blade & with wet hands, roll smaller balls from the lot. Place onto a clean plate.

2. Take a larger non-stick pan & heat up on high. Pour enough evoo in it so that your meatballs will sit into the hot oil. So you can fry them easily. Fry your meatballs into the hot oil , on all sides until browned & cooked through. This will take a bout 10 minutes in total. Place them on a clean plate with double kitchen paper to dip the excess oil off. Serve at once with your seasoned red quinoa & cooked yellow beans & then sautéed in olive oil with some garlic & white onion. Seasoned with black pepper & sea salt! Yum yum yummy!

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You might like:

1. Spiced organic chicken meatballs!( GF, DF & Egg-Free! )

32 Comments »

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!

53 Comments »

A Fall spelt tagliatelli!

I received a lovely pumpkin from some friends of ours who have an allotment! Look at this beauty!!

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So, I had to use some of it for this special fall dish! This spelt tagliatelli dish, I make often in Fall Season. It is very easy to make & very easy to devour too! I made it for a family dinner party some days ago & everyone loved it & asked for more,… So I am happy to deliver! ;) I always use spelt tagliatelli & the cheesy sauce goes so well with the smoked bacon & sage roasted pumpkin pieces! Check it all out for yourself!

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Recipe: For 3 persons

Ingredients:

350 gr egg-free spelt tagliatelli

2 fat cloves of garlic, peeled & finely cut up

1 medium white onion, peeled & finely cut up

250 ml soy cream

black pepper

Maldon sea salt

fresh sage leaves: 7 for the sage roasted pumpkin & 4 for the smoked bacon, each leaf finely cut up

a fruity extra virgin olive oil

100 gr grated Gruyère cheese

700 gr peeled pumpkin, cut up into bite-sized pieces

200 gr smoked bacon smaller pieces

Method:

1. Preheat your oven to 200°C ( 400 F ) for 10 minutes. I always use a fan oven. Take a larger non-stick roasting tin & place your pumpkin cubes all in 1 layer in it. Add 10 grins of black pepper over them & a bit less than 1/2 teaspoon Maldon sea salt. Scatter your 7 cut up sage leaves all over the pumpkin & finally drizzle some of that fruity evoo all over it, but not too much. Mingle, with clean hands everything well together. Place into the hot oven & roast for about 25-30 minutes. After 18 minutes of roasting, turn your veggies over to prevent burning & for an equal roast! :)

2. Cook your spelt tagliatelli according to your packet instructions. Drain well in a colander & place the lid on to keep warm. The same pot where you cooked your tagliatelli in, use it again. It is nice & hot & heat up on high. Add some drizzles of that fruity evoo & heat up. When hot, add onion pieces & fry until tender & browned. Now, pour soy cream in it & reduce it a bit, but not too much because you will add the grated cheese & that thickens the sauce also more. When the soy cream is to your liking, add grated cheese & stir often to let the cheese melt so you will end up with a lovely creamy cheesy sauce. Add cooked tagliatelli & add smoked bacon & fried garlic to the hot pot. Mingle everything together gently with tongs. Add some seasoning extra if you need to. I added a few pinches of crushed Maldon sea salt & 15 grins of black pepper.

3. In the meantime, take a larger non-stick frying pan & heat up on high. Pour a few drizzles of olive oil & heat up. When hot, add garlic & fry for a bit. Now, add smoked bacon & scatter your 4 cut up sage leaves all over the bacon & fry until browned on all sides & cooked through. I added 5 grins of black pepper to my bacon & garlic pieces.

4. Plate up! Place your spelt tagliatelli-cheese-soy cream-smoked bacon-garlic sauce onto a pasta plate & scatter a lot of the roasted sage-pumpkin on top of it. Enjoy instantly with a loved one! MMM,…I assure you that you want another plate! ;)

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28 Comments »

A Fridge stew!

Yesterday, I made this invented fridge stew. I had a lot of veggies that I had to use up. I also had some leftover unfried smoked bacon pieces, cooked carrot strips, some leeks & some pumpkin. So, I added a few things extra & it looked really delectable, like picture below! And it was very delicious too! :) My husband agreed with me! ;) It is also very easy to prepare!

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Recipe: For 2 hungry persons

Ingredients:

350 gr peeled pumpkin, cut up into smaller chunks

a handful of cooked carrot strips

1 x 400 gr can or red kidney beans

80 gr smaller unfried smoked bacon pieces

4 tablespoons fresh corn from the cob

2 big leeks, well-rinsed, cleaned, white & green part kept, cut up finely

black pepper: 20 to 30 grins

Maldon sea salt: 1 teaspoon, crushed

ras-el-hanout: 2 teaspoons

Curcuma ( turmeric ): a few dashes

a fruity evoo

250 ml of hot water

To serve: A fried organic egg on top

Method:

1. Take a larger Creuset pot with fitted lid & heat up on medium-high. When hot, add a few drizzles of olive oil. Swirl it all around the pot. Add pumpkin pieces, all in 1 layer in it. Add 1 teaspoon of ras-el-hanout & stir often. Add 10 grins of black pepper & 1/2 teaspoon of sea salt. Stir often & fry for at least 5 minutes. Place the fitted lid on. Lower the heat, if you need to. Now, remove lid & add chopped leeks, a few dashes of Curcuma & stir everything round into the pot. Fry for about 5 minutes or so. Add 1 can of red kidney beans & the uncooked corn. Add 1 teaspoon of ras-el-hanout & 5 grins of black pepper. Stir often. Pour 250 ml of hot water to the pot & place the lid on. Let the corn & pumpkin steam for a few minutes or until completely cooked through. Stir often & lower the heat, if you need to. When corn is ready, taste & check. Check if the pumpkin is cooked through. If it is too watery, let it reduce a bit more, without the lid. Check the seasoning, for the last time. I added 1/2 teaspoon of sea salt & added 10 grins of black pepper.

2. Heat another pan on high & add a few drizzles of olive oil. heat up. Now, add smoked bacon pieces & fry until browned on all sides & ready. I added a few grins of black pepper to the bacon! I like that! Yum yum! Add the fried bacon to the stew & also the cooked carrot strips. Carefully, stir them through the stew. Put the lid back on.

3. Finally, heat up the same pan. Swirl with olive oil, but not too much. When very hot, crack 2 organic eggs in it. Fry until it is fried to your liking. Serve instantly on top of your stew & Enjoy! :)

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Thyme chicken in a mushroom creamy sauce: a lovely side dish! Gluten-Free + Dairy-Free!

MMMMMM!

MMMMMM!

Yesterday evening, I made this glorious delicious organic thyme chicken in a creamy brown mushroom, garlic & onion sauce delicately perfumed with home-grown thyme! This is a lovely easy side dish! Check it all out! :)

Creamy but Dairy-Free!

Creamy but Dairy-Free!

Recipe: For 2 persons

Ingredients:

250 gr of brown mushrooms, cleaned, each cut up thinly & then crosswise into smaller pieces

250 ml soy cream

black pepper

Maldon sea salt

fresh thyme ( 8 smaller stalks, cleaned, only the green parts & no hard stems! )

a fruity evoo

250 gr organic chicken breast pieces, that are ( Dairy-Free & Gluten-Free ) cleaned & pad dry on kitchen paper, cut up into smaller pieces

To serve: Whatever you like. I served it with cooked carrot strips & cooked sweet potato rounds, cooked in Herbamare salt. MMM! :)

Method:

1. Take a non-stick pan & heat up on high. When hot, add a few drizzles of that fruity evoo into the hot pan. Add chicken pieces & fry on each side. When your chicken has browned on both sides, add black pepper & some sea salt. Scatter 4 smaller stalks of your fresh thyme all over your chicken in the pan. Fry until your chicken is cooked through. When ready, lift your chicken pieces out of the pan, into a bowl & place cling film over it, to keep warm & to let the chicken rest for about 5 minutes, while you make the sauce.

2. In the same pan, add some drizzles of olive oil, heat up & add garlic & onion pieces. Fry for about 2 minutes or so & add some black pepper & some fresh thyme. Now, add cut up brown mushrooms & fry until browned & cooked through. Scatter the last 4 sprigs of thyme & some sea salt over the mushrooms. Pour 250 ml of soy cream into the hot pan with the mushroom mix. Let it reduce a bit & add some seasoning. It must taste awesome & return chicken pieces to the sauce. Heat it all up again & check your seasoning for the last time. Enjoy with whatever you like! :) MMM,…;)

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28 Comments »

RAW Minted kale smoothy! Vegan + Gluten-free!

This afternoon, I made this delicious easy to make, very filling, healthy, power RAW power green minted kale smoothy! Check it all out! ;) I am on a kale-kick lately, did you notice?

Yummm!

Yummm!

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Recipe: For 1 really hungry person or 2 big smoothies!

Ingredients:

1 stalk of kale cleaned, big stalk removed, cut up roughly

1 frozen banana

1 big pink grapefruit, peel, white bits & pits removed, cut up

250 ml water

30 smaller green mint leaves, cleaned & torn

2 teaspoons chia seeds

Method:

1. Place every ingredient in this order in your Vitamix & blend on high-speed until fully joined, using the tamper to push the ingredients into the running blades. This will take about 10 seconds .

2. Pour into 2 lovely smoothy glasses & enjoy with a thick straw! :) Yum!

You can also find my recipe here: http://www.instructables.com/id/Raw-minted-kale-smoothy/

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You might like:

1. Raw green mean smoothies!

2. Raw green smoothy!

3. Chocolate chip Green smoothies!

4. Raw rocket banana maca green smoothies!

30 Comments »

Vegan Curly Kale Lentil Stew!


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Yesterday evening, I invented this tasty curly kale lentil stew. It is a delicious easy vegan & gluten-free one pot dinner. I served it with vegan chorizo sausages that I stewed ready in my stew. You can make it completely Gluten-Free by using Gluten-Free vegan sausages! ;) This is surely a Fall dinner! Just the way, I like it!

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Recipe: For 3 persons

Ingredients:

1 big leek, washed, cleaned, pad dry on kitchen paper, white & green parts used, cut up finely

1 fat white onion, peeled & finely sliced

2 fat cloves of garlic, peeled & finely cut up

grinned dried chili flakes

black pepper

Maldon sea salt

1 yellow bell pepper, deseeded, white strips removed, cut up into smaller pieces

1/2 yellow courgette, finely cut up into chunks

1 x 400 gr can of chopped tomatoes in their juice

3 big kale pieces, cleaned, big stem removed, cut up roughly into smaller pieces

200 to 250 ml of hot water

1 x 400 gr of cooked brown lentils, rinsed & well-drained

3 vegan chorizo sausages or gluten-free vegan sausages to make it completely gluten-free!!!!!

a fruity evoo ( Extra Virgin olive Oil )

Method:

1. Take a larger Creuset-cooking pot with fitted lid. Remove the lid & heat up on higher heat. Pour a few drizzles of that fruity evoo all in it & swirl it around the pot. When hot & sizzling, add chopped onion & garlic pieces. Add some grins of dried chili flakes & fry for about 5 minutes. Add chopped leek, yellow pepper strips & chopped yellow courgette. Add some more grinned dried red chili flakes, but not too much. Add some sea salt & 15 grins of black pepper. Stir often & fry for about 5 minutes more. Put the veggies on one side of your pot & add some drizzles of olive oil. Fry your vegan chorizo sausages into the hot oil & stir them around & in the pot. Fry them until ready on all sides.

2. Now, add tin of chopped tomatoes in their juice,  add cooked lentils & stir everything through. Add some more seasoning, to your liking. I added a bit more sea salt & some grins of black pepper. Place the lid on & cook for about 10 minutes. Reduce the heat, if you need to. My stew was  nearly ready. Add chopped kale & 200 to 250 ml of hot water to the pot to steam the kale pieces. Directly place the fitted lid on & after 2 minutes or so, your kale will be ready. Stir everything through & taste! It must taste awesome, delicious & a bit spicy too!!!!

3. Serve after 5 minutes & best eaten with a loved one! ;) Yum Yum Yumm!

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You might like:

1. Cheezy smoked kale stoemp with tofu veggie burgers!

26 Comments »

Curried Swiss chard, lentil & chickpea soup!

I am back, from out of space,…hihihi! Hey, my beloved friends! It is good to be back! I missed you all heeps! Thanks for the lovely big feedbacks I all received from you! xxx Much appreciated too! It was great to hear that I was missed! ;)

Now, I am back with great new recipes, ideas, etc! It is Autumn over here & that is my favorite Season of the year,.…I will start with this easy delicious Vegan, Gluten-Free curried swiss chard, lentil & chickpea soup! It is more a filling meal then just a soup! Ooh yes, I know that you all will love it too! :) Promised!

A Delicious Vegan Gluten-Free filling soup!

A Delicious Vegan Gluten-Free filling soup!

Lovely Organic Swiss Chard!

Lovely Organic Swiss Chard!

Recipe: For 6 big bowls of soup

Ingredients:

2 big white onions, peeled & finely cut up

a fruity extra virgin olive oil (evoo )

1500 ml of a good organic vegan gluten-free hot stock

4 teaspoons of a good medium-hot curry powder

1 teaspoon of spiced smoked paprika powder ( Pimentón de la Vera, Picanté! ) or more to your liking!

1 x 400 gr can of rinsed, well-drained chickpeas

2 to 4 bunches of well-cleaned, drained Swiss chard, the tough stalks removed, the tender stems kept, cut up finely or into longer pieces ( 1,800 gr ), leaves cut up too

450 gr dried red lentils

some black pepper

To serve: some vegan baguette or vegan gluten-free bread , some vegan butter & some vegan yoghurt!

Method:

1. Take a large cooking pot & heat up on medium-high. When hot, add few drizzles of that fruity evoo & heat up. Add diced onions & fry for 2 minutes or so. Add curry powder & stir through the onions. Fry for about 2 minutes. Now, add smoked spiced paprika or more to your liking! ;) Fry until golden & cooked through. Stir often. Now, add vegetable stock & Swiss chard stems & chopped leaves.

2. Now, add red lentils & chickpeas. Cook on higher heat for about 10 minutes or until the lentils are cooked & the chickpeas are warm. Taste. Check if the lentils are cooked & the soup must taste awesome! Adjust your seasoning if you need to. I added 15 grins of black pepper. Mix the soup only for 1/2. This way, you end up with a thicker soup & you still see veggies, chickpeas & lentils floating in your soup! Just the way, I like it! :)

3. Serve instantly with some crusty vegan French bread, some good vegan butter & dollop of  unsweetened vegan yoghurt on your soup! Enjoy with a loved one! :) MMM,…:)

Ooh, It is great to be back, writing & creating recipes! xxx

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57 Comments »

Wordless Wednesday!

Hey my friends,…Long time no see,…hey? How is life in your part of the world? I took a break from my blog,…because, I needed to & also I had no inspiration whatsoever,…:(

Recently, I had a lot of chronic pain & needed to change my pain medication too. I had problems adjusting to it & didn’t have the energy to cook or bake anything. So, for this moment, this day, I give you some cool pictures from my holiday to Scotland, from some years ago. I looked a lot younger than, not? I hope you like them,..:)

So, I hope to see you in a few days maybe in 2 weeks or so,…;)

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Hope to see you all back here soon! :) With lots of love from Sophie! :) xxx

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75 Comments »

Getting figgy with it! :)

Because Summer is really over & the days are getting colder, I needed something warm for my breakfast! So, I made this lovely warm gluten-free vegan figgy oatmeal! Today, I had another 5 ripe figs from my own fig tree. So, I used them in this delicious no-guilt warm breakfast! ;)

Getting Figgy With It! :)

Getting Figgy With It! :)

Recipe: For 2 persons, with a lot of hunger

Ingredients:

11 tablespoons of Gluten-free oats/ Use normal oats if not GF! /

5 ripe fresh figs, cleaned, stems cut off, each fig lengthways cut into 4

3 tablespoons of unsweetened white almond flour = This is white almonds processed in a food processor until it resembles a fine white powder aka flour

1 teaspoon + 1/2 teaspoon of ground cinnamon

500 ml vanilla almond milk

1 tablespoon of coconut sugar, if you need to

Method:

1. Take a cooking pot & add your ingredients in it. Cook on medium-high heat until cooked through. Stir often but carefully do not try to break up the cut up figs. My Gluten-Free oats took me 10 minutes to cook. Taste. I added 1 tablespoon of coconut sugar to the mix. Stir. Taste again. It will be very delicious! Yummm,…!  :)

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48 Comments »

Vegan spelt gingered fig crumble!

Today, I made this glorious winning vegan spelt gingered fig crumble! Again, I had a lot of figs from my own fig tree!

This time, my husband Peter & I wanted to savour them in a lovely home-made spelt crumble! This is how we did it & we served it with a hot vegan vanilla pouring custard! ;)

MMM!

MMM!

Recipe: For 4 portions

Ingredients:

* For the crumble topping:

100 gr white spelt flour

100 gr cold, straight from the fridge, vegan butter

40 gr coconut sugar

60 gr almond flakes

* For the ginger fig filling:

400 gr cleaned, stem cut of, fresh figs, each one cut up into 6 wedges ( weighted when cut up )

2 teaspoons ginger powder

50 gr coconut sugar

Method:

1. Preheat your oven to 200°C ( 350 F ) for 10 minutes. I always use a fan oven.

2. Take a large bowl & ad fig wedges. Scatter your ginger powder & your coconut sugar all over the figs. Mix well with a spoon so that the figs are covered with ginger & coconut sugar. Set aside.

3. Now, make the crumble topping. Take a medium bowl ad spelt flour, cold vegan butter, coconut sugar & almond flakes. With clean hands, mingle everything together until your hands form smaller crumbs. This will only take a few minutes. Stop now or the warmth of your hands will melt the butter too much! :)

4. Now, divide your filling between 2 cool oven dishes or put it all into 1 larger oven dish. You will see now that the coconut sugar has melted into the figs,..it will be yum yum,..later! :) Now, divide your crumble topping all over the figs, so that they are completely covered! Bake in the lower section of your oven for 20 minutes. Check them often , to see if you must lower your heat. Mines were done after 20 minutes in the preheated oven. Turn oven off & carefully with oven gloves remove them from the oven. Let them cool for about 5 minutes before savoring them! My hubby & I split a large oven between us. We served it with hot vegan pouring custard! Enjoy it twice! ;) MMM,…You will love it too! x

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You might like:
1. Mixed berry stem ginger crumble

2. Sophie’s spiced rhubarb & pear coconut crumble!

3. Gluten-Free & Dairy-Free strawberry rhubarb crumble!

4. Sophie’s orange, rhubarb & ginger crumble!

75 Comments »

Vegan spelt pancakes with cardamom scented fresh sticky caramelized figs!

This morning, I made these tasty to make spelt vegan pancakes & served them with a hot home-made fresh figs caramel! This is a lovely healthy breakfast too! I had the pleasure of having fresh figs from my own tree today & wanted to make something special with them! Check it all out! :) MMM,…

Yumm!

Yumm!

Recipe: For 13 smaller pancakes

Ingredients:

* For the spelt pancakes:

75 gr white spelt flour

75 gr wholemeal spelt flour

20 gr baking powder

1/4 teaspoon sea salt, ground finely in pestle & mortar

2 teaspoons coconut sugar

400 ml unsweetened soy milk

* For the cardamom scented sticky caramel figs:

6 fresh ripe figs cleaned, stalk removed, each fig cut up into 4 to 6 wedges/ I used fresh figs from my own tree!

1/4 teaspoon ground green cardamom

1 tablespoon of water

2 tablespoons coconut sugar

1 teaspoon sherry vanilla extract

To fry: canola oil

Method:

1. Sieve your white spelt flour & your wholemeal flour above a larger bowl. This is to bring some air to your flours. Now, add baking powder, sea salt & coconut sugar. Mix well with a spoon. Finally, add soy milk & by using a whisk, whisk it gradually all together, do not overmix! See that you don’t have any lumps left. Let the  batter sit on your kitchen counter for about 10-15 minutes.The batter will thicken!

2. Preheat a non-stick smaller pan on medium-heat. Pour a swirl of canola oil in it & swirl it around the hot pan. Now, with a smaller soup paddle, pour the batter into a smaller circle into the hot pan. Let it fry for a few minutes or until the surface has many smaller air bubbles & you see with a fork that the base of the pancake is golden brown in color & carefully flip your pancake over. Let it fry for about 1-2 minutes or until it is golden brown & the batter has been cooked. Place your pancake on a smaller plate & keep them warm with a larger upside-down plate. Do the same with the remaining batter. Every time, I poured a swirl of canola oil to the hot pan, added a smaller paddle of batter & then the same thing. When your pancakes are ready, keep them warm. I place cling film over the top of pancakes & over the base of the plate.

3. Take medium cooking pot & add sliced fresh figs. Add 1 tablespoon of water, 2 tablespoons of coconut sugar, 1/4 teaspoon of ground green cardamom  & sherry vanilla extract. Stir well. Let it simmer on medium heat for about 10-15 minutes or until your figs are broken down a bit & you will end up with a sort of sticky caramel. Plate up instantly & enjoy a lovely pancake & top it with your fresh sticky caramelized figs!!! They are a huge success!!!!! My husband found that these are the best pancakes ever! ;) MMM,…

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1. Vegan Gluten-Free oat cherry pancakes with cacao nibs!

2. Vegan spiced pumpkin pancakes with home-made pumpkin spice

3. Blueberry pancakes

4. Wholemeal apple pancakes

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Travelling Sophie: Mechelen, part 1! :)

Today, I went traveling in my own neighborhood, Mechelen. Mechelen is a cool city in Flanders, the Flemish ( Dutch) speaking part of Belgium. This glorious city lies 25 km north of Brussels & 25 km south of Antwerp!

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Mechelen is famous for many things! It has a smaller city centre, so that you can do everything on foot or on a bike! ;) You can find many different cool clothing shops, foodie shops, great cafés, cool coffee bars. We have great museums, lovely restaurants, old buildings with a lot of history in them, great hotels & we are also friendly people! :) We, Mechelaars bike a lot.

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It looks cosy, right? De Yzerleen is a square where you find many cool cafés, lovely coffee bars & cool clothing shops. You can also find here a good cheese shop, a good butcher, etc.

The lovely multi-clouted flowers that represent the colors of the flag from Mechelen!

The lovely multi-clouted flowers that represent the colors of the flag from Mechelen!

I was walking for a while & I needed a cool mixed juice to pep me up a bit. I went to De fruitbar, Adresse? Onder de Toren, 2800 Mechelen. Open?Monday till Saturday, from 10 am till 5.30 pm.

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The fruitbar is very small & I didn’t find it cosy at all. So, I didn’t take any pics in there. You can choose between mixed juices, all freshly prepared, in front of you. The woman who owns it, uses a Blendtech! :) Most mixed juices are vegan! You can also choose smoothies, with a defatted yoghurt. You can also boost your juices if you want. I love the cool names for them too. I chose the Acai Special! Just look at it. It was very tasty, refreshing, cool, not too sweet & very filling too! I chose a medium one. It costed me 3.50€.

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I drank it under the famous Sint-Rombouts Toren. ( Sint-Rombaulds Tower!) This huge tower with added church is very famous. Mechelen has many older buildings that are an UNESCO world heritage site. We also have de Sint-Rombouts Toren. (St Rumbold’s Tower in English ) The 97-metre tower became the symbol of Mechelen.

Building work by the Keldermans family of architects on this imposing Mechelen monument began in 1452. Times and circumstances changed and as a result the tower was never completed.

The city’s most important documents used to be kept in this fortified tower, which was also the belfry. The bells in the tower served to tell the townspeople the time and to sound the alarm in the event of danger. The tower also made a good vantage point: from here you could see the enemy arriving from a long way off. Nowadays, you can visit the skywalk. There is no elevator, just a long array of steps! But it is worth it! On a good clear day, you can see the port of Antwerp & the skyline of Brussels! A skywalk visit will cost you 8€!

The famous Sint-Romboutstoren!

The famous Sint-Rombouts Toren!

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After this refreshing drink, I walked further in my beloved town.

Lovely!

Lovely!

This is on the street between de Yzerleen & de Grote Markt! After a while, I was getting hungry & I thought, I will stop here & have some food!

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Le Pain Quotidien is a bakery & you have a commune table over here & normal tables too where you can sit, relax & have a bite to eat. This famous bakery has spread all over the world. But its origin is Belgian! Yes! They have 16 Le Pain Quotidien in Belgium. Adresse? Yzerleen 15, 2800 Mechelen.

Most of the produce they make here is organic & of very good quality! I read about Le Pain Quotidien, that is in Los Angeles, that they have a large vegan food section. In this spot here in Mechelen, they serve a few vegan food dishes since begin February 2014. So, I thought, I am going to try them out. This is what I chose.

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I chose a large Bio café latte with organic soy milk. This was 4.20€. That is a lot of money but I find that this is the best soy café latte in town! I received an organic dark chocolate with it! Yum Yum!

You can choose between breakfasts, lunch items, lunch suggestions, tartines ( these are open-faced sandwiches, but on real organic wheat bread slices, all home-made.) All of the breads, they make here, are vegan. They only use organic flours, water & salt! They serve a large variety of coffees, café lattes, teas, home-made ice-teas in Summer, fresh mixed juices or smoothies, lovely koffie koeken, buns, chocolate mini breads, tartlets, cakes & buns. You also can eat salads, evening suggestions, you can eat outside or inside. This bakery & eating area is very large. There is even a sitting-dinig area upstairs for parties!

On the list left of my coffee, this is the list where you can find out what is vegan. Vegan food items, are listed with a carrot in front of them. ;) I looked on the list & will give you a few things that are vegan & how much it cost! In every section of the foods, there is only 1 or 2 items vegan. There is a lot more vegan in the breakfast area.

A bowl with fresh fruits, a small one: 4.80€, a bowl with fresh fruits, big: 6.80€.

Bio rice pudding with soy milk or/and apricots: 4.80€.

A bio muffin: 4.10€

I took the vegan lunch tar tine of the day: Just look at it, doesn’t it look so delicious??

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It was just so delicious, but you could add a lovely tasty salad with this, but I found that these side salads are way too much for me. The dressing in the side salad is not normally not vegan though!

MMM,..It was. It costed me 9.40€. I will give you some inside pictures of this famous bakery!

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The area from where I sat!

The area from where I sat!

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So this was part 1! I hope you enjoyed it! :) See you all later! xxx

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You might like:

1. Travelling Sophie: Berlin part 1

2. Travelling Sophie: Berlin, part 2

3. Traveling Sophie: Berlin, part 3

4. Travelling Sophie: Berlin, part 4, all vegan!

5. Travelling Sophie, Leuven, part 1

6. Travelling Sophie: Leuven, part 2

7. Travelling Sophie, Leuven, part 3, all vegan!

 

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Vegan Gluten-free Coconut Cinnamon Banana ice-pops! Just 3 ingredients! :)

Healthy coconut water, banana & cinnamon ice-pops!

Healthy coconut water, banana & cinnamon ice-pop! :) Yum!

Yesterday afternoon, I made these tasty refreshing healthy coconut-cinnamon-banana-ice-pops! These are just beautiful, tasty & energizing too with the banana & coconut water! This recipe made 6 normal ice pops! :) Just 3 ingredients! :)

Just made, ready to pop into the freezer!

Just made, ready to pop into the freezer!

Recipe: For 6 normal ice-pops

Ingredients:

2 cups coconut water

1 very large super ripe banana, peeled & broken into 2 or 2 smaller ones!

2 teaspoons chia seeds, for extra nutrition!

1/2 teaspoon ground cinnamon

some coconut sugar to sweetened a bit extra/ I didn’t use this!

Method:

1. Take your Vitamix & add every ingredient, except the extra coconut sugar. Place the tamper ingot he fitted lid & blend on high-speed for about 10 to 15 seconds or until everything is fully joined. taste! You must taste the coconut, banana & cinnamon. :) If you want, add 2 teaspoons of coconut sugar. I didn’t do this because my banana was super ripe & very sweet! ;)

2. Pour into ice-pops & put the lid on your 6 ice-pops. Place them into their holder, straight-up & place into the freezer for at least 8 hours or overnight. Take one 10 minutes out of the freezer & wait or place the outside, the mold under hot running water & enjoy instantly with no-guilt! :) xxx I assure you, that you want another one! ;) xxx

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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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A Vegetarian marinated pic-nic salad! :)

A glorious  salad!

A glorious salad!

This glorious tasty salad, we often make when we go for a long bike ride! We make the salad in the evening before or in the morning, put it in the fridge for a while & then, take it with us in a cooling box. It is so gooooodddddddddd not to mention, very easy to compose! I received some fresh raspberries from a neighbor. I used fresh blackberries from our garden in here too! :)

This is a singly refreshing salad with finely cut up salad leaves, fresh sheep’s cheese, hazelnuts, fresh thinly sliced apple, raspberries, blackberries & a home-made easy simple raspberry dressing. Then it is all mixed & put into the fridge to marinate for a couple of hours or overnight! ;) MMM,…:)

Fruits, nuts, rasberry dressing & sheep's cheese!

Yummmm!

Recipe: For 1 big salad= enough for 2 hungry people

Ingredients:

2 handfuls fresh washed, cleaned & spun dry salad leaves, cut up thinly with scissors

1 big juicy apple, cleaned & cored, cut up into fine slices

20 fresh blackberries

10 fresh raspberries

80 gr of a good gluten-free sheep’s cheese like Ardennes’ sheep’s cheese, rind cut away, chopped into bite-sized cubes

30 hazelnuts, chopped & crushed with a lager knife

** home-made raspberry-oil dressing:

3 tablespoons raspberry vinegar

5 tablespoons fruity evoo

6 grins of finely milled black pepper

1/2 teaspoon of Maldon sea salt

Method:

1. Take a larger food container where you want your salad to be in, when you go on the bike ride. Place your finely cut up salad leaves in it. Scatter your blackberries, raspberries & apple slices all over it. Add crushed hazelnuts. Add your sheep’s cheese cubes. Mingle everything carefully with a spoon, try not to break your berries.

2. Take a smaller jam pot with fitted lid. Add olive oil, raspberry vinegar, sea salt & grins of black pepper. Seal the lid. Shake your jam pot up & down & often until fully mixed. Taste! Your dressing must taste awesome. If it is not right, adjust the seasoning, but don’t add any raspberry vinegar anymore,….otherwise too sharp! ;)

3. Drizzle 1/2 or 3/4 of the dressing over your salad & mingle everything well together. Place lid on & place in the fridge to cool down & eat it the next day on your bike ride or make it early in the morning, so that the flavors can develop & this tasty salad will be devoured by the both of you in seconds! I promise you that! Just keep in a cooling box until you are ready to eat it! ;)

MMM,…xxx

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1. Sophie’s Summer salad with roasted plums, sheep’s feta, pine nuts, prosciutto & a plum dressing!

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Wholemeal spelt foccacia with rosemary & tomatoes from my garden! :)

MMM!

MMM!

Yesterday afternoon, I made this lovely wholemeal spelt foccacia with home-grown rosemary & 2 types of  home-grown smaller tomatoes! Ooh yes! It has become a real thing of beauty! :)

I used a combination of 10 smaller plum orange tomatoes & 10 red cherry tomatoes! I used a combo of 50/50 white spelt flour & wholemeal spelt flour! I also used instant yeast! I used less salt in my dough because we always do this. The salt ratio is just right!!

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Recipe: For 1 larger spelt foccacia

Ingredients:

250 gr organic white spelt flour

250 gr organic wholemeal spelt flour

4 tablespoons of a fruity extra virgin olive oil ( evoo )

1 packet of 7 gr instant yeast

1 teaspoon + 1/2 teaspoon Maldon sea salt flakes or a bit more, grinned in a pestle & mortar until fine, then measured!!!

300 ml luke warm water

1 teaspoon coconut sugar

Toppings:

10 apéritif orange plum tomatoes, each cut up into 2

10 red cherry tomatoes, each cut up into 2

1 long fresh rosemary sprig, cleaned, pad dry on towel, the strips, needles finely cut up

a few pinches of Maldon sea salt flakes extra for on the top, not grinned

a few drizzles of that same fruity evoo

Method:

1. Take a large bowl & ad white spelt flour, wholemeal spelt flour, instant yeast, sugar, salt, olive oil & mix well with a spoon. Add 300 ml of luke warm water & with your hand, mingle everything well together. The dough has to be elastic & soft. Do not add too much flour!!! Lightly flour your kitchen counter with white spelt flour. Place your dough on it & quickly knead your dough for a bout 1 to 2 minutes, no more,…:) Oil another big bowl & place your dough in it, also remove the excess dough of your hands & place onto & or into the dough. Place cling film over the top & place in a sunny or warm place to rise for the 1st time until doubled! It took me 1.5 hours. It will look something like this:

After the 1st rize! :)

After the 1st rise! :)

2. Take a larger oven plate & smear it in with olive oil. Take your bowl with the risen dough. Knock it back 2 times & place it onto the prepared oiled oven plate. Push it with your fingertips onto the oiled plate, spreading it out. You can choose how thin or thick you want it to be. Place oiled cling film loosely over the top & sides & place it in a sunny or warm spot for about 25-30 minutes. Leave it to rise for the 2nd time. It will look something like this:

After the 2nd rize!

After the 2nd rise!

3. Now, preheat your fan oven to 190°C for about 10 minutes, in the last 10 minutes of the second rise. Drizzle a bit of that fruity evoo all over the dough surface & push it with your fingertips into the dough. Like in the 1st picture below! Now, place your cut up tomatoes, into the holes, pushing them a bit into the dough otherwise the tomato halves can burn! Scatter your finely cut up rosemary all over your spelt foccacia & scatter a few pinches of Maldon sea salt flakes all over the surface of the dough, but not too much, just a few pinches! Because there is already salt into the dough! ;) It will look something like this:

4. Place the oven plate on an oven rack & bake in the middle of the oven for about 26-30 minutes into the hot oven until golden brown & it will be ready when it sounds hole when tapped on the bottom. Carefully place the oven plate on wire racks to cool down a bit. When cooler, remove the foccacia with help of a spatula on a wire rack to cool down. If you want, you can savour it while still a bit warm, but we ate them cold. We served it like this:

Yumm! Look at that crumb!

Yumm! Look at that crumb!

Buffalo mozzarella, olive oil, black pepper, some sea salt & yellow pear tomatoes from the garden!

Buffalo mozzarella, olive oil, black pepper, some sea salt & yellow pear tomatoes from the garden, marinated for 30 minutes! :)

San Daniele Ham, Buffalo M. & young salad leaves!

San Daniele Ham, Buffalo M. & young salad leaves!

Enjoy, my lovely ones, like you want! The spelt foccacia is vegan! :) The rest how you savor it, is up to you! :) I served it with a lovely Rosé wine like Gris de Rosé, 2013.

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I am on Facebook now! Come on over & follow me!

Just click onto the Page badge & you will go automatically to my Sophies Foodie Files Facebook Page! :) Ooh yes! :)

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So, all my beloved friends, come on over @ my Sophies Foodie Files page & follow me on Facebook too! :)

I also added a Facebook like sign, under each bottom of my posts, for you all, to like each blog post !! :)

I am only there since a little while & I have already 80 fans! ;)

My last post: Gluten-free Sugar-Free banana almond butter cake with dark chocolate chips, reached on 2 days: 880 Facebook views! :) That is great news, hey?

You see me smiling now,…..:)!!!

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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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