Posted in Gardening, Recipes

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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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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Posted in Recipes

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 cafĂ© latte or a good cup of fresh coffee! 😉 Check them out!

Yummie mini chocolate cakes!
Yummie mini chocolate cakes!

How did I make them? Let’s see,…

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 cafĂ© latte to drink with it! 😉 Enjoy, my lovely ones! 🙂 xxx Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! 

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Posted in Recipes

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. Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! 

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Posted in Recipes

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?

I think you would! 🙂

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,
!!!!! Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free!  http://eepurl.com/bSJtUr
 

Yum Yum Yum! :)
Yum Yum Yum! 🙂
Posted in Recipes

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 glacĂ© 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!

Go on, I know that you want to taste at least 2 slices,…

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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Posted in Recipes

Vegan carob banana bread!

Yum Yum Yum!
Yum Yum Yum!

Today, I made this tasty vegan carob banana bread. I didn’t add any nuts because I didn’t want to use them. We can’t buy carob chips over here so I used carob powder instead. If you can get carob chips, you could use these 2 types of carob for more carob power! Normally, I would use 1/3 cup carob chips & 1/3 cup carob powder! 🙂 I like its taste & I don’t get any headaches this way! 🙂

Vegan deliciousness!
Vegan deliciousness!

Recipe: for 1 vegan carob banana bread, for 9 normal slices

This is not a sweet carob banana bread but it tastes just right: Great as a tasty breakfast too! 😉 

Ingredients:

3/4 cup powdered coconut blossom sugar

1/2 cup vegan butter, at room temperature

3 medium very ripe bananas, mashed well with a fork

2 cups light organic spelt flour

1  teaspoon baking soda

2 teaspoons aluminium-free baking powder

1/3 cup carob powder

1/4 teaspoon ground cinnamon

1/2 teaspoon Maldon sea salt flakes, crushed

1/4 cup silken tofu

2 teaspoons vanilla extract/ I use home-made

Method:

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

2. In your Kenwood, add the K-paddle. In your bowl, add vegan butter & sugar. Cream together. Scrape the sides too. Add mashed bananas, silken tofu, cinnamon, carob powder, vanilla & mix until well combined.

3. In a large bowl, sift spelt flour, baking soda & baking powder. Add the crushed sea salt flakes. Mix well with a large spoon.

4. Add dry ingredients to wet ingredients in your Kenwood bowl. Mix good until it all comes together.

5. I always use silicon baking materials. You don’t have to grease silicon baking materials!! Never! Fill your silicon bread loaf tin with all the batter.  Push the batter down into the tin with the help of a spoon. Place your silicon loaf tin on a Silpat for stability & place onto an oven rack. Shake a bit with the bread tin to shake off any air bubbles. Smooth the surface of the bread batter. Place into the hot oven & bake for about 30 to 40 minutes.

I tested mine after 25 minutes with a small pin. Prick a small hole in the center of the banana bread & test. If the pin is clean, the bread is cooked through. Mine needed an extra few minutes. Do the pin test again. The bread was okay!  My banana bread took 32 minutes to cook. With oven gloves on, take the oven rack out of the oven & place on wire rack to cool off a bit. Leave the bread into the silicon baking tin for about 10 minutes. This will give a lovely shine on the outside of your carob banana bread. After 10 minutes, you can easily take the bread out of the tin & carefully flip the bread over. Place them on wire rack to cool down completely. Store in cake boxes. Enjoy, my lovely ones! ;)

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