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 Cinnamon Nut Rolls!

It has been a while ago that I created something delicious made with fresh yeast. It was time to change that. A few years ago, I created Vegan spelt cinnamon rolls with a cashew frosting! And another tasty one, was this one: Vegan spelt rolls filled with a fresh home-made fig vanilla jam topped with cashew chocolate frosting, I created them both with dry yeast.

Lovely sticky!

I created this stunning recipe. The end result were these lovely delicious vegan cinnamon hazelnut rolls aka buns! They were really fun to make! And look at the yummy inside: spirals:

Recipe: For 22 rolls

Ingredients:

For the rolls:

370 gr organic white flour (T 65)

130 gr organic 5 grain flour (My mix was Markal organic 5 grains + 3 flakes: white flour T 65, oat flour, rye flour, rice flour, wholemeal spelt flour, barley flakes, millet flakes, sesame & wheat gluten)

250 ml a bit warmed unsweetened soy milk

40 gr cane sugar

15 gr fresh yeast, crumbled

3.5 gr salt

15 gr apple juice sweetened dried cranberries

50 gr melted vegan butter

1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons of water)

+ 2 tablespoons of T 65 flour extra!

For the filling:

60 gr softened vegan butter

2 teaspoons ground cinnamon

55 gr cane sugar

80 gr roasted hazelnuts, chopped

For the sticky topping:

100 gr cane sugar

3 tablespoons unsweetened soy milk

Method:

  1. Make the rolls! Take Kenwood major & place dough hook in. In fitted bowl, add 2 flours, salt, cranberries & cane sugar. Mix with a spoon. In another bowl, add crumbled fresh yeast & warm soy milk. Whisk together until yeast is mixed in. The yeast milk is now very bubbly. Pour this mix into the flour mix. Turn machine on speed number 2 & mix together for about 4 minutes. Place in your bowl & put closed plastic bag over it. Leave to rest for 15 minutes.
  2. Now, add melted butter & flax egg. Start mixing on medium-speed for about 2 minutes. My dough was too wet, so I added 1 tablespoon of flour extra & mixed it in. I added another 1 tablespoon of flour & mixed it in. My dough was good & formed a coherent dough. The machine kneaded it for another 5 minutes more on speed aka 4. Take out of bowl & placed it into another oiled bowl. Place plastic bag over it & I also place a cup of just boiled water beside my bowl into the plastic bag. Leave to proof for the 1st time until doubled in size. It took my dough nearly 1 hour.
  3. Flatten & shape dough! Flour your kitchen counter with some flour to prevent sticking! Place risen dough onto it. Roll & shape your dough to the format of about 44 cm long & 25 cm wide.
  4. Now, combine your filling & divide. Roll rolls up & cut! Take Kenwood major & place K-hook in. In fitted bowl, add softened butter. Mix on low-speed to soften it more. Now, add cane sugar & cinnamon. Mix it all in on low-speed aka 1-2. Spread this mix & divide it equally over the surface of your dough, leaving 1 cm free in the border! I spread it with my clean fingers, it is most easy this way! Now, scatter your chopped roasted hazelnuts all over the dough. Push them a bit into the dough! Now, carefully roll your dough up. Tuck the sides in. Place onto a chopping board & cut them as thick or as thin as you like. I ended up with 22 rolls! I chose 2 oven dishes & smeared them all in, also the sides with sunflower oil  to prevent sticking! It is better to choose an oven dish that is more square & that the rolls touch each other so they rise up instead go wide! Place your rolls up, loosely against each other with the cut side up so that you can see layered rolls & stuffing! Place into watered plastic bag for the last proof. This took my rolls about 45 minutes. Preheat your oven to 180°C. (350 F)
  5. Finally, make the topping. Place cane sugar into a cooking pot & add soy milk. Bring to the boil stirring. Boil for 1 minute & turn fire off. Brush this onto the tops & sides of each cinnamon nut roll! Place each dish into the hot oven & bake for about 25 minutes on 180°C (350 F). Test to see if they are all the way cooked through by inserting a thermometer inside the buns. If they are 95°C (203 F) they are perfectly baked! Leave them to rest into their baking dishes for about 10 minutes. Carefully, remove them from the hot pans with a spatula. Place onto a wire rack to rest a bit or to cool down completely! They look super huge, delicious & your house will smell amazing! We like them fresh from the oven while they are still a bit gooeewiieee! They need a bit of vegan butter! The inside is just right with the cinnamon & roasted hazelnuts! Perfection! My hubby Peter gave it a 10/10 & so did I! Enjoy just like that or with some vegan butter on the side & a cup of vegan café latte, of course! 😉 MMM! They keep for 3 days well into a cookie box. Here is a step-by-step guide!

    Fully baked, part 1!!

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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 Gardening, Recipes

Gluten-free Festive Buckwheat Cookies!

Hello everyone,

I wish you, my dear readers, all over the world: a very Happy, Joyful & Fun 2018!!

I hope you all had great fun celebrating the end of last year & the new year of course filled with good food! 😉

At Christmas Eve, I served these lovely home-made Festive Buckwheat Cookies with coffee after my dessert. My guests all loved them so much. There are some special ingredients in these lovely cookies! Can you guess which one’s?

Recipe: For 14-15 cookies

Ingredients:

95 gr vegan margarine

85 gr roasted hazelnuts, chopped

65 gr wholemeal buckwheat flour

50 gr vegan gluten-free dark mini chocolate chips

30 gr coconut sugar

1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons of water, mixed together & leave to stand for 15 minutes)

finely grated zest of 1/2 organic orange

1 +1/2 teaspoon finely chopped fresh rosemary, no stalks & wooden bits!

1/8 teaspoon ground sea salt

Method:

1. Take your Kenwood machine & place the K-paddle in. In fitted bowl below, add margarine, coconut sugar, orange zest, chopped rosemary & salt. Mix well on medium-speed. Now, add flax egg & mix in. Add buckwheat flour & chopped nuts. Mix it all in on medium-speed. Stop machine from time to time to scrape the sides of the bowl. Mix it all in. Finally, add the mini chocolate chips & mix in.

2. The dough looks wet & sticky but this is normal. Take some clingfilm & open it ups. Place your dough in it.Close the clingfilm all over your dough & shape it like a long sausage. See that your sausage shape is equally thick everywhere. See that you end up with about 14 slices. Place clingfilm all over the dough & place into the freezer to firm up a bit, for about 2-3 hours. Once, I left in overnight in the freezer but it didn’t make a difference with the normal 3 hours. When you want to bake your cookies, preheat your oven to 170°C for 10 minutes. Then, take the dough out of the freezer & remove clingfilm. On a chopping board, with a very sharp knife, carefully slice about 14 equally thick slices. They will be about 1 cm thick! The dough will stick a bit! Place them, spaced apart, flat onto a silpat on an oven rack. Bake into the lower end of your oven for about 10-12 minutes or until the edges of the cookies turn brown. Watch them carefully so that they do nut burn! After, half of the baking time, so after 6 minutes, turn the oven rack around into the oven, to get an equal bake. This works!

3. When your cookies are golden brown & ready, carefully transfer them onto a cooling rack to cool down completely! They are perfect with the crunch, the nutty hazelnuts, orange zest, a hint of rosemary & some good chocolate. What else do you want of a cookie? Perfection! 🙂 Keep cookies in a cookie box! They keep for 5 days after baking! Enjoy!

Subscribe By Email + Get Free E-Book: Healthy Vegan Christmas! Just click onto the photo below! 11 new unpublished vegan recipes & 8/11 are also gluten-free!  

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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 Gardening, Recipes

Crave a delicious healthy ice-cream? Make this one!

Yes, this lovely healthy ice-cream I created today! I had some ripe frozen bananas & some ripe frozen red currants from our garden last year still in the freezer. I thought why not create this lovely creamy ice-cream?

Yum! Want Some?

So delicious, So creamy,…so healthy too! Made in minutes & if you like it to be a bit more stiff, freeze for about 1 hour into a container in your freezer! Yum yum, I promise! 🙂 Only 4 ingredients! 😉

Recipe: for a whole lot of creamy ice-cream, about + 3/4 cups = + 1750 ml!

Ingredients:

3 medium peeled frozen bananas (355 gr)

1 packet or frozen red currants from the garden from last year (400 gr)

1/4 cup (60 ml) dark agave

a splash or 2 of unsweetened soy milk

Method:

Place all ingredients into your Vitamix. Place fitted lid & tamper on. Blend onto full high-power using tamper to push ingredients into the running blades. This took my Vitamix about 30 seconds and then, on the inside of your Vitamix beker: four mounds should form.

Stop machine. Do not overmix or melting will occur. Serve instantly or place into a fitted container with lid back into the freezer for about 1 hour to firm up a bit! 🙂  Take lovely bowls & scoop ice-cream in it. Eat instantly!! MMMM! You taste the red currants & a hint of sweetness from the agave & bananas!!

After 10 minutes,…

You might like other banana based ice-creams: ( Vegan & Gluten-free)

Sophie’s banana ice-cream with toasted walnuts, maple syrup, cinnamon & white chocolate chips! (2 ways)

Cherry ice-cream with a secret ingredient!

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