Posted in Gardening, Recipes

Vegan Fig Pear Cakes!

Yesterday, I invented this lovely recipe, adapted it from this recipe of mine!

I had an abundance of fresh figs from our own tree at the moment & I needed to use them up.

Delicious!

Recipe: For 10 flower-shaped cakes

Ingredients:

dry ingredients:

1 cup organic white spelt flour

1 cup organic whole wheat spelt flour

1/3 cup coconut sugar

2 teaspoons of baking powder

3 pinches of sea salt

1/2 teaspoon of ground cinnamon

1/2 teaspoon of ground garam masala

1/2 teaspoon of ground green cardamom

Fold in after:

1/3 cup roasted skinned hazelnuts

1 cup cleaned & quarter fresh figs

1 cup peeled, cored, fresh ripe pear chunks

wet ingredients:

2 flax eggs

30 ml organic sunflower oil

1/2 cup unsweetened soy milk

Method:

  1. Chop your roasted hazelnuts into smaller chunks. Set aside. Take a bowl & ad all dry ingredients in this order in it. Mix with a spoon. Finally, fold in: quartered figs, pear chunks & hazelnuts. Mix in.
  2. Take another smaller bowl & add flax eggs. Mix well & wait for 10 minutes until more gel like. Add other wet ingredients. Mix well. Now, pour wet ingredients to the bowl with dry ingredients & fold everything just through. Preheat your oven to 200°C. (392 F)
  3. Place chosen silicon baking mats, I chose flower shaped one’s & fill them with 3/4 of the batter. See that in everyone, you have figs, pear chunks & hazelnuts. When filled up, shake your mat up & down a bit to remove any air holes in the dough. Place silicon mats on a Silpat for stability on an oven rack & bake into the hot oven for 25 minutes but lower your oven to 180°C.(356 F). Test with a small pin to see if the cakes are fully baked. Take out of oven & leave cakes in their mats for about 15 minutes. Then, carefully flip them over & take them out! See that they come out in 1 piece & place them all on a wire rack to cool down completely! They are nice on their own & you can taste the fig, hazelnut & pear. Now & then, you can taste the green cardamom & the garam masala! Perfect with a good cup of spiced green tea! MMM! A look at the goewie inside:
Yummy!

You might like:

Vegan Spelt buttermilk fig cake!

Vegan spelt cashew nut pulp muffins!

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Posted in Recipes

Vegan Strawberry Einkorn Cakes!

A few days ago, I made these lovely vegan strawberry einkorn cakes! They were absolutely the max!

Delicious Healthy Strawberry Einkorn Cakes! Mmm,…

They also make an ideal Food Gift! 🙂

Tasty for everyone!

I hear you say, what is einkorn, Sophie?

Einkorn is a type of ancient wheat.

Einkorn wheat (from German Einkorn, literally “single grain”) refers to wild species of wheat. Einkorn wheat was one of the first plants to be domesticated and cultivated. It has a high content of protein, phosphorous, vitamin B6 and potassium when compared to modern forms of wheat. It also has plenty of carotenoids. It enhances better digestion too. The low content of gluten in einkorn makes it easier to digest than modern wheat. It hasn’t been manipulated. This means that nutrients are better absorbed, ensuring that you have no tummy problems after eating any einkorn dish.

But because it is another form of gluten, people who are gluten-intolerant can digest it easily because it is different from normal gluten & it won’t show up in a gluten test! I read that. It is also know as einkorn in German, Petit épautre (Small Spelt) in French, Eenkoornmeel in my language aka Dutch.

I have made many baking dishes with einkorn flour to get to know this flour a bit more. You can’t just substitute einkorn flour for normal gluten full flour. It doesn’t work. I invented these yummy vegan strawberry einkorn cakes & made them to perfection.

Tips:

  • Beat less and at lower speed or by hand for lighter textures in cakes and muffin recipes.
  • Einkorn flour doesn’t rise much in the oven, so I added baking powder in this lovely cake recipe.

Let’s see this yummy cake recipe on the inside:

Juicy, a bit spiced up & just lovely on its own or with a vegan café latte! 🙂

Recipe: For 8 smaller cakes

Ingredients:

Dry ingredients:

150 gr organic whole grain einkorn flour

2 teaspoons baking powder

1/2 teaspoon ground mixed spice (koekkkruiden in Dutch)

80 gr coconut sugar

1 sachet of 8 gr vanilla cane sugar

200 gr fresh hulled strawberries, quartered & few extra

Wet ingredients:

2 flax eggs (Here I only used 2 tablespoons of ground flax + 4 tablespoons of water, mixed, left to stand for 10 minutes until thickened a bit)

75 ml sunflower oil

Method:

  1. Take a bigger bowl & sieve your flour & baking powder. Mix with a spoon. Add mixed spice, coconut sugar & vanilla cane sugar. Mix gently with a spoon. Add the quartered strawberries & fold them into the flour-sugar-spice mix until they are all covered.
  2. Preheat your oven to 160°C (fan oven) (320 F) for 10 minutes. If you have another oven it will be 180°C (356 F) In another smaller bowl ad flax eggs. Mix with a whisk & leave to stand for 10 minutes until thickened a bit. Add sunflower oil & whisk together.
  3. Pour wet ingredients to bowl with dry ingredients & mix. See that there are no lumps of flour left. Take a muffin-mini cake tray & line them with paper muffin tins.
  4. Fill your paper tins with the batter. See that there are equal amounts of strawberries in each mini cake! Top the extra strawberry pieces on top of some of the cakes & push them to the inside. Bake for about 25 minutes or until cooked through. Remove from the oven & take them out of the tray. Place them all on a wire rack to cool down completely! When cold, eat them just like that, just remove the outer paper & munch! Excellent with a vegan café latte! 🙂 Store them into a cookie-cake box! 🙂 You like what you see? SUBSCRIBE BY EMAIL TO MY BLOG SOPHIE’S FOODIE FILES! It is free! Join 2,000 email subscribers! You also get my Free E-Book to download called Healthy Vegan Christmas!11 new unpublished healthy vegan recipes & 8/10 are also gluten-free! Join me! I have 2 versions of my E-Book: one for IMac, IPad, Iphone & 1 in PDF! Just click onto the photo below to get subscribed & to get my free E-book! Enjoy!  

Posted in Recipes

One Bowl Vegan Tea Cake!

Today, I created a 1 bowl vegan tea cake, just for you! All is made into 1 bowl! I stuffed it with oat bran, chopped dried apricots & raisins that I infused into a lovely black chai tea for 30 minutes. I added another few ingredients & that was that.

I didn’t use any oil or vegan butter to make it more healthy. Check it out:

Recipe: For 1 medium cake

Ingredients:

120 gr dark raw cane sugar

100 gr oat bran

75 gr organic dried apricots, chopped

75 gr organic raisins

175 ml of strong tea (I used a black chai tea)

100 fr organic white flour (T 65)

30 gr chopped whole almonds with skin on

1 + 1/2 teaspoon baking powder

1 + 1/2 teaspoon cookie spices (koekkruiden)

Method:

Add oat bran, chopped apricots, cane sugar & raisins to a medium bowl. Mix together with a spoon & pour hot tea over it. Mix through & leave to infuse for 30 minutes. Preheat your oven to 180°C for 10 minutes. I always use a fan oven!

When all soaked up, add other 4 ingredients. So, sieve your flour & baking powder. Add chopped almonds & cookie spices. Mix with a spoon until just mixed. Pour into a silicon bake tin & shake it a bit to remove any air bubbles in the batter. Place into hot oven & bake for 30 minutes, checking often to prevent burning on top! Lower heat if you need to. Bake a bit longer. When golden brown & risen, your house will smell lovely. Place onto wire rack to cool down completely. Slice, munch & smile! Keep cake into a cake tin. 🙂 xxx

Posted in Recipes

Vegan Matcha Banana Bread!

I am a new lover of matcha tea powder! I know, I must be one of the last persons to step onto the matcha train! 😉 Ha!

I made this glorious Vegan Matcha Banana Bread aka cake! Yes, yes! This is a photo of the cake when it already is half eaten,…;)

What the heck is matcha, I hear you say!

My Matcha is 100% milled organic green tea. Matcha Tea is a type of green tea from Japan. It is made by grinding the green tea leaves into a fine powder. Matcha is more powerful than normal brewed green tea.

It is rich in:

nutrients,

vitamins,

antioxidants,

fiber and

chlorophyll

The health benefits of matcha exceed those of other green teas because matcha drinkers ingest the whole leaf, not just the brewed water. So it is better for you & your body! One glass of matcha is the equivalent of 10 glasses of green tea in terms of nutritional value and antioxidant content.

Boosts metabolism and burns calories.

Detoxifies effectively and all natural.

Calms the mind and relaxes the body.

Enhances mood and aids in concentration.

Provides vitamin C, selenium, chromium, zinc and magnesium.

Prevents disease.

Lowers cholesterol and blood sugar.

But you have to know that it also contains caffeine, more then in a normal coffee! The caffeine levels in matcha tea are 70 mg in 236 ml tea!!!

—————————————————————–

Vegan Matcha Banana Bread

Recipe: For 1 smaller cake

Ingredients:

1 cup wholemeal spelt flour

1 teaspoon baking soda

1 teaspoon matcha powder

1/2 cup cold vegan butter, straight from the fridge

2 + 1/2 medium very ripe bananas, peeled & totally smashed with a fork

1 tablespoon of unsweetened soy milk

1/4 cup dark agave

1/2 cup vegan dark chocolate chips

To top: about 12 vegan dark chocolate chips

Method:

  1. Preheat your oven to 180°C (350 F) for 10 minutes.
  2. Take your Kenwood machine & place K-paddle in. Add vegan butter & dark agave. Beat until creamy & fully mixed in. Add smashed banana. Mix on medium speed until fully joined.
  3. Add flour, baking soda, matcha & soy milk. Mix on medium-speed until fully mixed in. This will take about 15 seconds.
  4. Add chocolate chips & mix on medium-speed until thoroughly mixed. Take a silicon cake pan & pour all the batter in it. See that you divide the chocolate chips evenly! Just before placing in the hot oven, scatter those 12 chocolate chips all over the surface top of the cake. Place in the lower end of your oven & bake for about 35-40 minutes. My cake was ready after 37 minutes! Check often to prevent burning the top! I lowered my oven temperature to 180°C the last 15 minutes. Take out of the oven with oven gloves & place onto a wire rack to cool down a bit, for about 10 minutes.  Finally, carefully, with 2 hands, take the cake out of the silicon cake form. Leave to cool completely before eating a slice! Enjoy,…MMM! You can taste the chocolate, the ripe sweet bananas & a hint of the earthy matcha! Yummm!

 

 

 

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Posted in Recipes

Vegan Spiced Apple Cranberry Cakes!

Hello my friends,

This morning, I created these lovely vegan spiced apple cranberry cakes! It was fun making them in my kitchen! I hope you all enjoy!

MMM!
MMM!

They are very delicious on their own but also when you drink a lovely cranberry green tea with it! 😉 They are crispy on the outside & soft on the inside with now & then a crunchy walnut piece & a lovely juicy cranberry … yum! Let’s look on the inside, shall we?

Recipe: For 9 individual cakes

Ingredients:

* Dry ingredients:

1 cup (100 gr) organic white spelt flour

1 cup (120 gr) organic whole wheat spelt flour

1/2 cup (85 gr) coconut sugar

2 teaspoons baking powder

1/2 teaspoon ground ginger

1 teaspoon ground garam masala

a few pinches ground pink salt

1/3 cup (35 gr) peeled chopped walnut halves

1/3 cup (35 gr)  frozen cranberries

1 1/3 cup ( 155 gr) peeled, cored, chopped apple chunks

* Wet ingredients:

2 flax eggs instead of 2 real eggs (2 tablespoons ground flaxseed + 6 tablespoons of water. Mix with a small whisk. Leave to stand for 15 minutes. It will get a bit  gel-like. The mix is a bit thicker. This equals 2 whisked eggs).

 3/4 cup (180 ml) unsweetened soy milk

2 tablespoons (30 ml) sunflower oil

Method:

  1. Preheat your oven to 180°C (350°F) for 10 minutes. I always use a fan oven.
  2. In a bowl, add all dry ingredients. This is the white spelt flour, the whole-wheat spelt flour, the coconut sugar, the baking powder, the ginger, the garam masala & the few pinches of salt. Mix well with a spoon. Now, fold the apple chunks, cranberries & walnut pieces through the dry mix. Set aside.
  3. Take the bowl with flax eggs. Add the 2 wet ingredients to it. This is the sunflower oil & soy milk. Whisk to combine. Now, add bowl of wet ingredients to the bowl of dry ingredients & gently mix together. Take a cold oven rack & place a silpat on for stability. Take 2 lovely silicon mats & place them onto the silpat, besides each other. Now, fill the holes with the batter. When done, shake your mats a bit to end up with no air holes in the cakes. Place into the lower end of your oven & bake for 35 minutes. Check the oven often to make sure that the cakes don’t burn. After 25 minutes of baking, I lowered my oven temperature to 175°C (347 °F) & baked them for another 10 minutes. When done, your cakes have risen & are golden brown on top. Test with a toothpick. Take oven rack out of the oven. Leave the cakes into their silicon baking mats for about 15 minutes. This way, they will get a lovely shine & they cool off a bit so you get them easily out of the holes. Now, carefully, with 2 hands take them out of the holes. Place them onto a wire rack to cool down. When cold, savour them. They are best enjoyed with a lovely cranberry green tea on the side. Store in a cake tin. Enjoy, sweeties! xxx  Stay tuned, Subscribe through the photo link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! Click onto this link below!  And also get my 1st E-book Healthy vegan Christmas here!  

 

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Posted in Recipes

Flower-shaped mini almond butter banana cakes with dark chocolate chips!

Hey folks, welcome to the month March! The weather is getting better, the birds are singing & I feel fine,…How about you?

1030482watermark

A few years ago, I invented this Gluten-free almond butter-banana- flower-shaped cake! It was the best gluten-free cake, I ever invented. You can find the original recipe: here! This is a glorious easy to make winning almond butter & banana combination. I also added dark chocolate chips. It is truly delicious! Whenever I serve this cake, everyone who tasted it, asked me for the recipe! Now, I made smaller bite-sized flower-shaped cake treats out of them! It is easy peasy! 😉

yum yum yum!
yum yum yum!

Read on How I made them! 🙂

Recipe: For about 38 smaller flower-shaped cake balls

Ingredients:

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

2 organic eggs, beaten loose with a fork

1/2 cup of coconut sugar or less depending on your taste, but the cake is a bit sweet but not so sweet this way!

1 cup salted almond butter with oil, the oils well-mixed into the almond butter

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

1/2 teaspoon ground cinnamon

1 teaspoon baking soda

2 teaspoons apple cider vinegar

1/3 cup dark chocolate chips/ I use Callebaut’s because he is Belgian, like me!

Method:

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

2. Take your Kenwood bowl & place the K-paddle in or do this by hand. Add mashed bananas, beaten eggs, almond butter, coconut sugar, cinnamon & vanilla. Mix on medium-speed until it all comes together.  Stop to scrape your ingredients from the side of the bowl. Mix again until fully joined. Now, add baking soda, apple cider vinegar & chocolate chips. Mix until all is beautifully joined.

3. Place your mini flower-shaped silicon baking mats, on a Silpat for stability, on oven racks. Fill your mats with 3/4 of the dough mix. Try to divide your chocolate chips all evenly over each flower hole. If you fill them 4/4, the dough will rise too much & you won’t get a perfect flower shape, when you turn them upside down! And that is not what you want! 😉 Place the racks in the middle of your oven & bake for about 15-20 minutes. Check after 15 minutes in the oven with a small test pin. If the pin comes out clean, they are well-baked. With oven gloves on, take them out of the oven & place the flower-shaped silicon mats on wire racks to cool down for about 10 minutes. If you wait these 10 minutes, your cakes will get that lovely shine on them, that is typical of silicon baking. Also, they will be easier to remove them out of the mats!  So after these 10 minutes, Carefully flip them out of those flower mats & turn them over & you will see that lovely flower pattern on top, like pictures above! Place them on wire racks to cool down completely! They are a perfect food gift & are very delicious with a great café latte! xxx You can also find my tasty recipe herehttp://www.instructables.com/id/Mini-almond-butter-banana-cakes-with-chocolate-chi/

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You might like:

1. Gluten-free flower-shaped almond butter banana cake with dark chocolate chips!

Posted in Recipes

Pecan Chocolate Cake Slices!

Yummm!
Yummy!

Every year round Christmas, I make these delicious easy to make Pecan Chocolate Cake Slices! They are always a success wherever I bring them! 🙂 So, now you can enjoy them too!  They are a Great Tasty Food Gift! 

Recipe: For 50 slices

Ingredients:

150 gr coconut sugar

150 gr self-rising flour

90 gr raw cacao powder

85 gr lightly salted softened butter

75 gr pecan halves

50 gr molasses

2 eggs, beaten

zest of 1/2 orange

Method:

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

2. Roast your pecan nuts in a dry pan on low-heat until your pecans turn brown on all sides & your house will smell amazing! Lower the heat if you need to! Watch them closely! Turn heat off & remove the pan. Place your pecans on a chopping board & cut up.

3. Take a large bowl & add sugar, molasses & orange zest. Mix & add beaten eggs. Whisk it all together until foamy!

4. Now, add softened butter & mix well. Take a sieve & place it above the bowl. Sift cacao powder & self-rising flour! Mix gently! Finally, fold in the chopped pecans.

5. Make the dough. Take your kitchen counter & scatter some flour over it. Place your sticky dough on here, flour your hands & rolling-pin too! Divide your dough into long rolls. Flatten them a bit with your hand palms. Place the longer rolls on 2 clean Silpats or on baking sheets on 2 oven racks & bake for about 20 minutes in the hot oven. Now, take them out & let them cool down for about 10 minutes on the Silpats or on the baking sheets. Place the rolls on a chopping board & cut into 0.5 cm to 1 cm thick slices. Carefully remove to a wire rack to cool down completely! Enjoy with a god café latte or some nice tea! xxx

Crunchy on the outside & soft on the inside!
Crunchy on the outside & soft on the inside!

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