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

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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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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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Posted in Gardening, Recipes

Vegan buttermilk fresh fig cake!

_1310202watermark-2

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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You want to devour a big slice, don’t you?

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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Posted in Recipes

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/ 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!

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