Posted in Recipes

Vegan Spelt Cinnamon rolls with cashew caramel drizzles!

This morning, I invented this lovely recipe for vegan spelt cinnamon rolls topped with cashew caramel drizzles! That sounds very delicious, doesn’t it?? The topping is sweet but the inside tastes just right, filled with coconut sugar, cinnamon & almond flakes! Yummm! Enjoy! 🙂

So, check them out here:

And again:

MMMM!
MMMM!

Let’s see how I made them!

Recipe: For 13 cinnamon rolls

Ingredients:

For the cinnamon rolls:

11 gr dry yeast

1/8 teaspoon ground pink salt

200 gr (1 cup + 3/4 cup) organic white spelt flour

180 gr (1 cup +1/2 cup) organic wholemeal spelt flour

34 gr (1/4 cup) coconut sugar

280 ml (1 cup + 2 tablespoons) lukewarm water

1 tablespoon extra virgin olive oil, neutral flavor

For the inside: cinnamon coconut almond flake sugar:

34 gr (1/4 cup) coconut sugar

1/2 tablespoon ground cinnamon

2 tablespoons almond flakes

60 ml (1/4 cup) extra virgin olive oil, neutral flavor( the same one, as used above)

For the cashew caramel drizzles:

75 gr (1/2 cup) soaked cashews, soaked for at least 2 hours in cold water, soak water drained, rinsed under running water & well-drained

3 tablespoons maple syrup grade C

a splash of cashew milk

a few pinches of ground pink salt

Method:

  1. I preheated my oven to 200°C (400 F) for 10 minutes & then turned the oven off. In here, I will place my dough bowl in here to let the dough rise until it doubles in size!
  2. In a large bowl, combine 2 flours. Add dry yeast & mix well with a spoon. Scatter your salt all around the sides of the bowl & mix it all in. It will look something like this: 
  3. In another smaller bowl, combine the lukewarm water with the coconut sugar. Mix well with a small whisk. It will look something like this: 
  4. Now, add sugar-water mix to the other bowl & mix well with a spoon. Place dough onto a silpat or your kitchen counter that you have floured a bit. I floured my hands a bit too, to prevent that the dough sticks. Knead the dough for a few minutes, like you always do.  Add oil & knead for about 1 minute or so. I oiled a bowl & placed the oiled dough into it. I placed a clean towel over the top of the bowl & placed the bowl inside the warm oven until it doubles in size. It will look something like this:

    Dough has risen double!
    Dough has risen double!
  5. While the dough is rising, for the 1st time, make cinnamon-coconut-almond flakes mix. Take a smaller bowl & ad coconut sugar, ground cinnamon & almond flakes. Mix it all together. Add olive oil too & mix well. I put the olive oil in to get the mixture to stick to the dough. You could also use melted coconut oil if you prefer. Set aside. It will look something like this: 
  6. When your dough has risen well, it took my dough about 1 hour to rise! Take it out of the bowl & knead it for about 2 minutes. Roll it out into a rectangle shape. The thickness preferred is about 1 cm thick. This is easy to do with a rolling-pin.  Flour your rolling-pin too to prevent sticking to the dough! First, you roll it out into the 4 directions. This means to above, to down, to the left & to the right. Then, you fold your 4 sides into the middle of the dough & reroll it all again,…you end up with a rectangular shape! My shape was 31 cm x 30 cm!

7. Now, spread the filling evenly out over the base of your rectangular shaped dough, but leave all around the corners  sides 1 cm free! I brushed it on with a spoon & a small brush.It will look something like this:

A job well done!
A job well done!

8. You can roll the dough into the final log, into a sausage shape, trying once again to be as precise as possible so that you will get nice and even final rolls. To close the log, on the edges, brush a little water on the clean piece of dough that you didn’t brush with the coconut sugar-cinnamon-almond flakes mix before and finish rolling the log to complete the process. See that every roll has enough filling in it & is precisely all evenly thick. You could change that with your hands.

With help of a big knife, see that you make top cuts, that are all equally sized. Cut for 1/3 into your long roll to make 13 equal sized rolls. It helps if you do it like this:

9. Then, I rerolled every piece because I am not good in folding them tightly & neat. I carefully opened a roll & rerolled them firmly & tightly packed with my hand. I also did this with the other cut up rolls.  It will all look something like this:

I placed them all into a fitted oiled baking dish, side by side, with the cut opening up!

10. Cover them with a clean kitchen towel & leave them to rise for another 30 minutes into a warm place. I reheated my oven to 200°C (400 F) for 5 minutes. I turned oven off & in went the cinnamon rolls. I left them to rise for 30 minutes. This is the 2nd rise. After 30 minutes, your rolls will have swollen & risen well. All of the dough rolls now stick together,…that is what you want! It will look something like this:

Ready to be baked!
Ready to be baked!

Now, take them out of the cooled oven & preheat your oven to 200°C (400 F) for 10 minutes. Place them into the hot oven for about 15 minutes or until browned & cooked through. Test with a small pin. Mine were ready & browned.

11. While your rolls are baking, make the cashew caramel. Take Vitamix container & add soaked drained cashews, maple syrup & few pinches of that pink salt. Blend onto high & high-speed for about 10-15 seconds. I also used my tamper. Your cashew caramel will be sweet but not too sweet. Maybe it will be too thick so made it less thick by adding a splash of cashew milk & blended again. Yummy! It will look something like this:

Take your cinnamon rolls out of the oven & place onto your kitchen counter. With help of a spoon, drizzle that lovely cashew caramel a bit over the top of the rolls, as much or as little as you want! Put them into the turned of warm oven for about 10 minutes. (I had 1/2 of the cashew caramel left. Use it to dip some fruits in,…very yummy too! 🙂  I also used some of that lovely cashew caramel to drizzle over the inside of my rolls,…double yum!!! Leave them to get a bit more cold & indulge yourself! MMMMM,…When they are completely cold, store them into a cake box. Enjoy, sweeties! xxxx

The icing has set!
The icing has set!

These are excellent on their own with that topped drizzle! But I prefer to drizzle some more cashew caramel onto the inside of the cinnamon almond bun! Excellent with a vegan café latte too! 🙂 They make an ideal food gift too! 

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You might like:

  1. Vegan Christmas stollen, my way!
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Posted in Gardening, Recipes, Youtube

Spelt red currant rhubarb crumble + video!

2 weeks ago, we harvested the last of the fresh juicy ruby-red currants from our garden. We harvested also some fresh rhubarb stalks. This is what I made:

This lovely vegan spelt crumble is PURE DELICOUSNESS, I assure you! How I made it, you can watch on this video below: It is super easy too! 🙂 If you don’t have sprouted wholemeal spelt flour, use normal wholemeal spelt flour! Enjoy!!!!  I had 2 of these yummy lovely filled blue ramekins! That is just enough for 8 persons! Read on for the cool video & recipe!

Recipe: for 8 persons, a normal part. 

Ingredients:

For the fruit crumble topping:

1 cup (117 gr) sprouted wholemeal spelt flour

1 cup (150 gr) vegan salted butter, cubed, straight from the fridge

1/3 cup ( 50 gr) coconut sugar + 1 teaspoon

For the fruit mix base:

3 cups (400 gr) cleaned, rhubarb, cut up into 2-3 cm pieces

2 cups + 1/4 cup (380 gr) cleaned, red currants, no stalks please

3/4 cup (40 gr) coconut sugar

3 tablespoons water

2 teaspoons ground ginger

Method:

  1. First, make your crumble topping. Take a fitted bowl & add spelt flour, cubed vegan butter & coconut sugar. With your hands, mix everything together until it looks like breadcrumbs, bigger & smaller one’s. Set aside or place into the fridge if it is too warm in your kitchen.
  2. Preheat your oven to 200°C (400 F) for 10 minutes. Now, make your mixed fruit base. In a fitted cooking pot, add your rhubarb pieces, ginger, coconut sugar & water. Mix well with a spoon. Simmer until your rhubarb pieces soften & you can pierce a fork through them. Carefully mix everything together & watch closely. The coconut sugar with water forms a caramel texture & you don’t want to burn it. Stirr often. Lower your heat if you need too. Turn heat off & finally, add your red currants stir them carefully through the rhubarb mix. Spoon them over into a fitted oven dish. I used 2 blue medium-large ceramic oven dishes. Divide your base mixture over the 2 ceramic dishes. Take your crumble topping out of the fridge & divide into 2 equal portions. scatter them all over the fruit bases. Now, place into the hot oven on a lower shelf & bake for about 20 minutes. Check often because the coconut sugar in the topping can burn easily & you won’t want that! 😉 Lower the heat of your oven if you need to. After 20 minutes, your crumbles will be bubbling, ready & when you open your oven door, your house will smell amazing! With oven gloves on, take your dishes out of the hot oven. Leave them on your kitchen counter for about 10 minutes before serving & enjoy just like that or with some good vegan custard on the side: double yum! I assure you that you want a second serving!!
MMM!
MMM!

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Posted in Gardening, Recipes

Will you join me for a vegan red currant cheesecake bar & some tea in the garden?

Yesterday, I made these lovely vegan gluten-free red currant cheesecake bars! yes!

MMM! Let's dig in!
MMM! Let’s dig in!

Will you join me for a cheese cake bar & some tea?

MMMMM!
MMMMM!
Fresh, coconutty cashew lemon flavours!
Fresh, coconut cashew lemon flavours with a top of sour-sweet red currants!

Recipe: For 12 larger bars

Ingredients:

For the crust:

1/2 cup Brazil nuts

3/4 cup Gluten-free small-sized oats

1 cup pitted dates

if too dry: add 1 tablespoon of water

pinch of pink salt

For the yummy filling:

1 cup of soaked cashews, rinsed & drained

300 gr coconut cream. I bought it just like that in a store. This is hard solid coconut cream, cut up into smaller pieces.

1/4 cup agave syrup

juice of 1/2 organic lemon

zest of that same 1/2 organic lemon, zest it into very small pieces, only the yellow part!

1 teaspoon home-made vanilla extract

For the red currant swirls:

1 cup fresh cleaned, no stalks, red currants

2 tablespoons agave syrup

Method:

  1. Make the crust. Take your food processor & place S-blade in. Add Brazil nuts, oats & dates. I mixed it all but my mix was a bit too dry so I added 1 tablespoon of water. Mix again until it all comes together. Check with your fingers if it sticks. It did! Take a cheesecake pan & grease the base & sides with coconut oil to prevent sticking. I use a tin that was 17 cm x 17 cm. Press all of the dough into the base of your pan, pressing it firmly down & divide it equally. Place into the fridge to get a bit hard.
  2. Now, make the yummy filling. Place soaked cashews into food processor & mix until nearly completely smooth. Set aside. Take your Kenwood machine  & place the whisk paddle in. In the pot below, add chopped hard coconut cream bits & whisk until it looks like a light whipped consistency. I turned my power onto full-speed for this. I scraped out the leftover hard small bites & vitamixed them into my blender until completely smooth. I added them back. It took me only a few minutes until fluffy & whipped. Add lemon juice, lemon zest, agave & vanilla. Whisk together. Now, add cashews to the pot. Whisk until fully mixed in. This took the machine only a minute or two. Taste. It tastes heavenly! Yum yum too! Take the chilled cheesecake pan with the base out of the fridge. Smear your filling all over the base, evenly divided & use a hand spatula to do so. It is so easy this way! Place into the fridge for a few minutes while you make the top.
  3.  Make the swirled topping. Clean your food processor & place the S-blade in. Add red currants & agave. Blend until it is fully mixed. Taste. The red currants were still a bit sour but also sweet. That is what I wanted to create. Pour this over the top of your cheesecake & with help of the stalk of a fork, move it up & down & all over the surface of the cheesecake. Push your stalk a bit into the white coconut-cashew mix to let the top drizzle into the cheesecake to get this look at the end,…the marbled effect,…see photos above. I think you could do it more neatly that I did but I never have done this before,..so don’t judge me too fast, right? You also could leave the topping just like that of you like,…it is up to you. See that you have used up all of the topping liquid. Place into the freezer & freeze for about 3 hours. Take it out & wait for 10 minutes. Carefully remove the sides of the pan. Now, with help of a large palet knife, remove the bottom of your cheesecake. Place onto a fitted clean white plate. Enjoy a small piece after dinner & place the cheesecake into the fridge for the rest of its days. I liked the flavour of the cheesecake the most, the next day. It was way better, I believe. So, take it out of the fridge, 10 minutes or so before devouring. One bite is pure heaven. It will not melt in your fridge because of the coconut cream! Enjoy a piece in your garden with a lovely tea on the side & with a loved one besides you! =:) MMMMM!  Recipe adapted from here! ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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    Sophie’s Foodie Files


You might like:

          Raw Chocolate Cheesecake!

          Raw Vegan Gluten-free Blackberry Caramel Nougat bars!

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          Vegan Gluten-free fresh fig cheesecake bars!

 

Posted in Gardening, Recipes

Vegan Caramel Ginger Rhubarb Tartlets, would you like one?

Without further u do, here is my new fabulous cool video: Enjoy! xxx It is very well explained all in here! 😉

Read on how I made them!

Recipe: for 4 x 12 cm diameter tartlets

Ingredients:

* For the base:

1/2 cup (82 gr) whole almonds

1/2 cup (92 gr) pitted soft dates

1/2 teaspoon home-made vanilla extract

2 tablespoons coconut oil

* For the gingered rhubarb compote:

350 gr (nearly 3 cups chopped) fresh rhubarb stalks, cleaned, chopped up)

1/2 teaspoon ground ginger

2 tablespoons water

1/2 cup (45 gr) coconut sugar

* For the cashew caramel (top):

1 cup (160 gr) soaked rinsed drained cashews

6 tablespoons maple syrup

a few pinches of ground pink salt

Method:

  1. First make the base. Take your food processor & place S-blade in. Add whole almonds, chopped pitted dates, vanilla extract & coconut oil. Place fitted lid on & pulse, aka mix until fully joined. Stop & check if the base would stick together well. Test with your fingers.  Now, smear the base & sides of the 4 tartlet cake pans in with that same coconut oil, to prevent sticking later on. With your hands, push the raw dough onto the base & into the sides all the way up. Then, with the side palm of your hand, you push the base even into the tartlet.You do this to end up with an equal lined base. With a rolling-pin, roll it over the edges, top surfaces of the tartlets. This way, the top surfaces are all equally. Place them into the freezer for about 30 minutes to firm up.
  2. Now, make the filling. This is a tasty gingered rhubarb compote. Take cooking pot & add rhubarb, coconut sugar, water & ginger. Turn heat up on medium heat, stirring often. Boil until you end up with a lovely compote aka rhubarb caramel & your rhubarb is soft. Check with a fork. When compote is completely cold, spoon it out on top of the 4 tart bases. Using a hand palet knife, level the compote even out into the base of the tartlet. Place onto a clean plate & place into the freezer for 30 minutes to firm up & get really cold.
  3. The final thing is to make the topping. This is the cashew caramel. Take your Vitamix & add soaked cashews, pink salt & start with 3 tablespoons maple syrup. Place fitted lid on & tamper & blend onto high-speed to. Use tamper to push ingredients into the running blades. taste. I added 3 tablespoons of maple syrup extra so that is 6 tablespoons of maple syrup in total. It is super yummy too! Take tartlets out of the freezer & spoon your cashew caramel evenly on top of each rhubarb filling. Level it all smoothly out with help of a hand palet knife. Place all 4 of them into the freezer for about 1 hour to harden the caramel a bit. Take them out of the freezer & place into the fridge. Just prior, 10 minutes before devouring them, take them out of the fridge. this way, the caramel top will melt a bit & will get all goewie & that is what you want, right? Carefully, take the tartlets out of their casings, without losing the tart sides, of course! Then, with help of a knife, remove the tartlet base too. Enjoy with a good cup of coffee or with an nice lovely tea & with a loved one too! 🙂 MMM! ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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Posted in Gardening, Recipes

Vegan Strawberry Spelt Crumble!

I stocked away a lot of veggies & fruits in my freezer from our allotment harvest last year & needed to use up the last of the fresh strawberries that we froze last June.

I thought, let’s use them into a nice home-made vegan strawberry crumble & so I did. Check it all out here! I served it with a good pouring hot or cold vegan or non-vegan custard. Yum Yum Yum! My strawberries were very sweet on their own, so I didn’t need a lot of coconut sugar to use in my crumble.

I took them out of the freezer bag & used them just like that. It was 430 gr in total,… oh yes! Because I used them unfrosted, I added 2 teaspoon arrowroot powder to the frozen strawberries to bind the excess of fluids & I was right! It did the trick, just see in the 2nd photo! 🙂

MMM!
MMM!

My strawberries crumble, my home-grown strawberries are a variety that are very sweet. So really, you don’t need the added custard,…but it is so delicious with it,…So over here in our household, we always eat custard with our home-made crumbles,…every time again! Ice-cream doesn’t do it for us, really!

Recipe: For 4 big portions

For the crumble topping:

100 gr (nearly 3/4 cup) organic stone-ground white spelt flour

100 gr (bit more than 1/2 cup) cold vegan butter, straight from the fridge

40 gr (nearly 1/3 cup) coconut sugar

60 gr (nearly 1/4 cup) almond flakes

For the filling:

430 gr (3 cups) frozen fresh strawberries

40 gr (nearly 1/3 cup) coconut sugar

1 teaspoon home-made vanilla extract

2 teaspoons arrowroot powder

Method:

Preheat your oven to 200°C ( 392 F)  for 10 minutes. I always use a fan oven.

First, make your crumble topping. Take a bowl & ad spelt flour, coconut sugar & almond flakes. Mix with a spoon. Now, take your cold vegan butter between your fingers & crumble it into fine smaller pieces into your mix until it forms “breadcrumbs”, smaller & bigger one’s, like this photo here:

Now, make your yummy strawberry filling.  Take a larger bowl & ad frozen strawberries, arrowroot, coconut sugar & vanilla extract. Mix it all together with a spoon. It will look something like this:

Now, place it all into your oven dish, evenly spread out. Place your crumble topping over the top & place in the bottom of the oven & bake for about 20 minutes. After 15 minutes, I lowered my oven temperature to 180 °C (356F ) & baked it for a further 5 minutes. This is because of the caramelization of the coconut sugar, you don’t want it to burn & turn black!!!!!

When ready, the crumble topping is brown & the filling is bubbling & when you open your oven door, your house will smell amazing! Ooh yes! 😉

Take your oven dish out of the hot oven & place on your kitchen counter for about 5 minutes or until you can eat it. I served mine with cold non-vegan custard.

Enjoy, sweeties! xxx

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Posted in Recipes

1 ingredient, 3 recipes! And we start with,…

I am going to start off with the 1st ingredient & that is: the beloved pineapple! MMM!

I am going to do a new series of recipes that is called: 1 ingredient, 3 recipes,…ooh yes! Every month, I will make such a post,…this way, I can get really creative with my chosen ingredient! 😉 I hope you will love my new posts! Enjoy! These recipes are all my own, invented by me in my beloved kitchen & tested & approved by me, friends & family! They are my taste testers! I got all thumbs up for these new 3 recipes! MMM,…I can assure you!

Pineapples everywhere!

1/ A simple vegan gluten-free pineapple pudding!

Recipe: For 3 puddings

Ingredients:

1 + 1/4 cup (300 gr) drained silken tofu

1 + 1/2 cup (250 gr) peeled fresh pineapple chunks

1/8 cup (30 ml) agave syrup

1/3 cup (30 gr) unsweetened coconut flakes

1 teaspoon home-made vanilla extract

1 tablespoon ground flaxseed

Method:

  1. Place all ingredients in this order into your beloved Vitamix container & place fitted lid & tamper in. Blend on full power & onto high-speed until fully blended & use tamper to push ingredients into the running blades. This took me 10 seconds. taste. You must taste the pineapple & coconut. Pour into dessert glasses & place into the fridge to cool down & to get a bit more stiffer. I placed my puddings in the fridge for 9 hours. These puddings are lovely smooth, a bit thicker & very delicious too! They are NOT very stiff though! This is not a mousse!

2/ Vegan pineapple chocolate chip pancakes!

MMM!
MMM!

These are super delicious vegan pancakes with fresh peeled chopped pineapple & vegan dark mini chocolate chips! They are also good for you because I use spelt flour in here! They are lovely on their own or drizzled with some good organic grade C maple syrup!

Recipe: For 12 smaller pancakes

Ingredients:

Dry ingredients:

1 cup (140 gr) organic white spelt flour

1/2 cup (90 gr) vegan mini dark chocolate chips

2 teaspoons baking powder

1/2 cup (94 gr) peeled chopped fresh pineapple, the chunks must not be too big! See picture above!

Wet ingredients:

1 cup (240 ml) unsweetened soy milk

1 ripe peeled banana, mashed with a fork

To fry in: a fruity extra virgin olive oil

Method:

  1. Take a medium bowl & ad all dry ingredients. Mix well with a spoon. Take a medium bowl & ad soy milk & mashed banana. Mix with a spoon. Now, pour wet ingredients to the bowl with dry ingredients & mix it through. See that every ingredient is fully mixed in. Wait for 5 minutes & your batter will be thicker.
  2. Take a fitted small non-stick pan & heat up on medium-high. Drizzle a bit of that fruity oil in it. Take a small soup ladle & pour your batter in it. This will     make the size of your pancakes. Pour batter into the middle of the pan & swirl it a bit around the pan. Make them not too big!!! Fry for about 2-3 minutes or until the sides are all browned & you will see bubbles appear on the surface of your pancakes. Take a fork to loosen the sides of the pancake. Then, with help of a pancake flipper, carefully flip your pancake & fry this side for 1 minute or 2. Use handforce on your pancake flipper to push the inside batter to the hot base of the pan, to cook aka fry the inside batter around the pineapple pieces. It is really important! Otherwise thou will end up with not fried batter on the inside of your pancake around the pineapple pieces! 
  3. Place the ready pancakes on top of each other onto a plate & place a large upside down plate over them to keep warm. This recipe makes 12 smaller pancakes. Serve warm just like that or drizzle with some good organic grade C maple syrup! Yummmmm!

3/ Vegan tropical crumble!

This is a lovely crumble with a tropical twist! I invented a whole new crumble recipe for this special one & my beloved pineapple shines in here! 🙂 And THAT is what WE WANT! 🙂

MMM!
MMM!

I made my crumble topping & fruit combo a few hours aka 4 hours before I was going to eat this so that the flavors of the fruit layer with the added ground ginger would mingle well! It is easy to do so too. This crumble is not too sweet because of the added passionfruit,…it tastes just right! Yum!

Recipe: For 4 normal portions or 2 big portions!

Ingredients:

For the crumble topping:

100 gr (1/2 cup) chilled salted vegan butter

40 gr (1/4 cup coconut sugar)

92 gr (3/4 cup) organic white spelt flour

27 gr (1/4 cup) medium-sized oats

For the fruit layer:

360 gr (2 cups) peeled fresh pineapple, hard core removed, cut up into smaller chunks

3 passion fruit, halved, orange flesh & seeds kept

30 gr (1/3 cup) unsweetened coconut flakes

1/2 teaspoon ground ginger powder

Method:

  1. A few hours before you are gong to EAT your crumble, make the crumble topping & fruit layer too. To make the crumble topping, add spelt flour, oats, coconut sugar & vegan butter into a medium-sized bowl. With a spoon mix together & with your clean hands mingle everything together until it all looks like smaller & bigger breadcrumbs,  & place into a fitted bowl with lid & place into the fridge for at least 2 hours, see picture below:
  2. Now, make your fruit layer. Take a medium-sized bowl & ad pineapple chunks, coconut flakes, passionfruit flesh & seeds & ginger powder. Mix well with a spoon. Place cling film over it & place into the fridge to let the ingredients & flavors mingle for at least 2 hours.
  3. Now, preheat your oven to 200°C for 10 minutes. I always use a fan oven. Take a lovely fitted oven dish & place your fruit layer, in 1 layer all in it. Crumble your crumble topping over the fruit layer. See that all the fruit is covered. Place into the center of the hot oven & bake for about 20 minutes. Lower the oven temperature if you need to. I lowered my oven T to 180°C after 15 minutes! When your fruit crumble is ready, take out of the oven & let it sit on the kitchen counter for about 10 minutes to cool down a bit. Serve into lovely dessert bowls or plates & enjoy it just like that or with some good vegan coconut ice-cream or with some bought or home-made vegan pouring custard!!! Go on, indulge yourself,…you SO DESERVE it! xxx
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Posted in Recipes

Vegan Gluten-free triple coconut cookies!

MMM!
MMM!

These divine soft cookies are Vegan + Gluten-free! They are a great breakfast, a lovely snack or a great dessert! They are also lovely enjoyed with some good coconut tea on the side: double yum! They also make an excellent food gift, all nicely wrapped up!

I assure you that you want to nibble on more then 1! 🙂

Don't you want a big bite?
Don’t you want a big bite?

Recipe: For 21 medium soft cookies

Ingredients:
50 gr of sifted coconut flour

240 ml of coconut milk

40 gr of unsweetened coconut flakes

200 gr of raw dark roasted almond butter with its natural oil / When you open the jar, first mix the oils with the almond butter thoroughly before use. These are unpeeled almonds grounded in their natural oil

1 teaspoon of gluten-free baking powder

60 ml of agave syrup

1/2 teaspoon of gluten-free vanilla extract

80 gr of Vegan & Gluten-free dark chocolate chunks or chips if you prefer

Method:

1. Preheat your oven for 10 minutes on 180°C ( 350 F ) & take 2 baking trays out of the oven.

2. Take the large bowl of your Kenwood or Kitchen aid and place the K-paddle in. Add sifted coconut flour, coconut milk and almond butter. Mix well on medium speed to emulsify everything together. Scrape the bottom and sides of the bowl & mix again.

3. Now, add vanilla extract, GF baking powder, dark chocolate chips, agave and unsweetened coconut flakes. Mix well on medium-speed until all comes together. Scrape the sides and bottom from your bowl & mix again until all is well blend in. Your dough is well moist, sticky and dark brown in colour because of the almond butter.

4. Take a baking tray & lay a silpat on the tray. With the help of 2 tablespoons spoon the mixture onto the silpat. Make them not too big & heap them up a bit. Leave a bit of space between each cookie. The dough will stick. I had about 11 cookies on 1 sheet and 10 cookies on the other, a bit spaced apart.

5. Bake in the lower end of the oven for about 15 to 20 minutes depending of your oven. Watch your cookies & lower the heat, if you need to, to prevent burning!

6. When they are golden and ready, take trays out of the oven with oven gloves & let them sit on the silpat for about 10 minutes before removing them on wire racks to cool down. This will give them a lovely shine on the bottom of the cookies and also they won’t  fall apart so easily! Let them cool down completely.

MMMMMMM …

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