Posted in Gardening, Recipes

Vegan Spelt Fig Rolls Topped With Chocolate Icing!

Hello sweeties,

As many of you know, we have a walled city garden. We have had an abundance of fresh figs from our fig tree. I picked many of them yesterday & also today, so I needed to use them up. Unlike all of you, I don’t like to eat them fresh. I only love them baked, cooked into a lovely porridge, put into a lovely crumble or jammed! Ha! So, I took my earlier recipe of my vegan healthy cinnamon rolls & adapted it to my needs & changed the yummy filling too. I also used melted vegan butter to stick the fig jam to the risen dough. Let’s see a tasty beauty, ready to devoured, while still warm!

And a close-shot here from the set chocolate topping!

These tasty beauties make an ideal FOOD GIFT, ooh yes! 🙂 MMM!

Recipe: for 13-15 rolls

Ingredients:

For the rolls:

11 gr dry yeast

1/8 teaspoon ground 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 teaspoon extra virgin olive oil, a neutral flavor

For the inside, the fig jam:

600 gr fresh figs, stemmed, cleaned, each cut up into 4

1/2 cup light agave

1 tablespoon home-made vanilla extract

1 tablespoon fresh lemon juice

70 gr melted vegan butter, I used only half of it.

For the chocolate cashew icing:

1/3 cup (52 gr) raw cashews, soaked for at least 4 hours into clean water. Rinsed & drained well.

2 tablespoons (30 ml) maple syrup

1/4 cup (50 gr) vegan dark mini chocolate chips

4 tablespoons (60 ml) cashew milk

Method:

  1. First, 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, covered with a clean kitchen towel, to let the dough rise until it doubles in size! It took me 2 hours & 45 minutes. This will be the 1st rise!
  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.
  3. In another smaller bowl, combine the lukewarm water with the coconut sugar. Mix well with a small whisk.
  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. Pull & stretch the dough, over & over again. You need to do this to release the gluten! 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 doubled in size.
  5. While the dough is rising, for the 1st time, make your vanilla fig jam. It is the same process & same jam recipe as my previous post! But I will make it & write it here again. Place 4 ingredients into a fitted cooking pot & bring to the boil, stirring often. When the figs begin to boil, with help of a wooden spoon, break down the figs & their skin, to release the pectin in the figs. Stir often to prevent burning of the agave. Lower the heat if you need to. Your figs will start to break down further & further, keep on stirring! After 20-25 minutes, your jam is darker in colour, the figs have been broken down & the jam tastes amazing! Now, your jam is ready. I took a masher & mashed my cooked broken down figs a bit more because I didn’t want to end up  with big pieces in my dough.
  6. When your dough has risen well, it took my dough about 2 hour + 45 minutes to rise. Take it out of the bowl & scatter some white spelt flour onto your kitchen counter. 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 & re-roll it all again,…you end up with a rectangular shape! My shape was 31 cm x 30 cm! 
  7. First, brush the melted vegan butter all over the surface of the dough, but leave all around the corner sides 1 cm free! I still had 1/3 leftover. I brushed it on with a small brush. 
  8. Then, spread the filling aka cooled fig jam, evenly out over the base of your rectangular shaped dough, but leave all around the corner sides 1 cm free! This is best to do with the back of a spoon or with your clean hands. 
  9. 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. Scatter some white spelt flour onto the surface to prevent the sticking the dough to the Silpat!!! To close the log, on the edges, brush a little of the melted vegan butter on the clean piece of dough that you didn’t brush. 
  10. 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. See that the ends also have filling in them & fold them to the inside to close the 2 edges. 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 13-15 equal sized rolls. It helps if you do it like this: 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.  I placed them all into a fitted oiled baking dish, side by side, with the cut opening up! 
  11. 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 45 minutes, your rolls will have swollen & risen well. All of the dough rolls now stick together,…that is what you want! 
  12. 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. While your rolls are baking, make your chocolate icing! This is a cashew chocolate icing to be precise! 🙂 Take your Vitamix & blend soaked cashews, cashew milk & maple syrup together using the tamper. See that you end up with every cashew totally blended! At the same time, take a small cooking pot & fill it with 2/3 water. Place a fitted metallic bowl onto it. Place your vegan dark mini chocolate chips in it. Bring to the boil & when boiling, lower your heat. See that the water doesn’t touch the bowl on it. This is called au-bain-marie. Stir with a wooden spoon until the chocolate is all melted! Turn heat off. Now, off the heat, add blended cashew mix into the melted chocolate. Mix well with a small whisk.
  13. Take your fig rolls out of the oven & place onto your kitchen counter. With help of a spoon, drizzle that lovely chocolate icing all over over the top of the rolls, as much or as little as you want! I still had 1/2 of the chocolate icing over!! Put them into the turned of warm oven for about 20 minutes. Leave them to get a bit less hot & indulge yourself,…They came just out perfect! The inside is all yummy with the vanilla fig jam & not too sweet & the outside is bread-like & the topping is just to die for,…very sticky & chocolately! Waw! They are also very tasty eaten cold the next day as a nice breakfast beacause they are all so goewie!!!!

    MMMMM,…When they are completely cold, store them into the fridge. Take them out of the fridge 15 minutes before eating!!!  nom nom,..I assure you that you want 2 pieces! Ooh yay! Enjoy, sweeties! xxxx You can also find this tasty recipe HERE ON INSTRUCTABLES!

♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

http://eepurl.com/bSJtUr

Sophie’s Foodie Files

You might like:

  1. Vegan Spelt Cinnamon rolls topped with cashew caramel frosting!

Advertisements
Posted in Gardening, Recipes

Healthy 4 Ingredient Vanilla Fig Jam!

As most of you know by now, we have a huge fig tree in our walled garden at our house. I picked many figs that morning & needed to use them up. So, I invented this quick easy healthy vanilla fig jam. The vanilla flavour goes so well with the ripe figs. And here are the 4 ingredients:

And here is the end product in cool small jars:

Recipe: For 2 x 212 ml jars & a little bit of jam extra 

Ingredients:

671 gr ( 5 cups) fresh figs, cleaned, stems of the figs removed, each cut up into 4

1 tablespoon fresh lemon juice

1 tablespoon home-made vanilla extract

1/2 cup (125 ml) light organic agave

Method:

  1. Place 4 ingredients into a fitted cooking pot & bring to the boil, stirring often. When the figs begin to boil, with help of a wooden spoon, break down the figs & their skin, to release the pectin in the figs. Sir often to prevent burning of the agave. Lower the heat if you need to.
  2. At the same time, boil your jam pots & lids, for 10 minutes in boiling water & see that they are totally submerged into the boiling water. This way you sterilize your jars & lids & that is what we want.
  3. Your figs will start to break down further & further, keep on stirring! After 20-25 minutes, your jam is darker in colour, the figs have been broken down & the jam tastes amazing! Now, your jam is ready. Check it all out here:

4. Carefully, take your boiled jars & lids out of the boiling water with help of tongs, carefully not to burn yourself, okay? Place them onto a clean kitchen towel & with help of a small spoon or ladle, fill your jam pots until nearly full. Screw the warm lid firm on & place them upside down to make them completely vacuüm. Leave them like that overnight. The next day, turn them over & label them. Now, you see that the pots are vacuüm. Store them in a dark cupboard for later enjoyment through the year. I made jam with still fig pieces in it, I didn’t mash all of my figs otherwise you end up with many pits & no chunks. I don’t want that at all! Enjoy smeared on a good bread roll, a slice of bread with butter & this tasty fig jam! This is also good enjoyed with some harder cheeses. 🙂

Click onto the title below or the photo below to go directly to the tasty recipe! 🙂

You might like this healthy fig chutney, I made using fresh figs & dried one’s:

_1060292watermark

You can also read it HERE ON INSTRUCTABLES!

 

♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

http://eepurl.com/bSJtUr

Sophie’s Foodie Files

Posted in Gardening, Recipes, Youtube

Redcurrant strawberry jam, the easy way!

It has rained for a while now, in these parts of Belgium. So, I headed over to our allotment & needed to harvest a lot of strawberries & the first of the red ruby red currants! This year, we have a smaller harvest of juicy red sweet strawberries. What a pity! Today, I harvested these lovely strawberries & a lot of the first juicy ruby red currants,….ooh yes! And guess what I made with them: redcurrant strawberry jam! Easy peasy! Here is the lovely easy video:

Recipe: For a whole lot of jam

Ingredients:

1 kg red juicy red currants, cleaned, pad dry & no stalks please!

500 gr juicy ripe strawberries, cleaned, hulled & each cut up into 2

500 gr jam sugar that only needs 4 minutes of cooking

extra needed: sterilized jam pots & lids, a funnel, a smaller soup ladle

note: I sterilize my jam pots & lids one wash in my dishwasher. It is easy this way. You can put them in the dishwasher at the same time, you mix your fruit & jam sugar. Leave the pot for 3 hours at the kitchen counter to infuse the flavors & sugar. My dishwasher cycle lasted for 3 hours. So, I could relax. 😉

Method:

  1. Take a fitted large cooking pot & add your red currants & strawberry halves in it. Add jam sugar & mix it through the berries with a spoon. Leave it to rest for 3 hours. The berries will absorb a lot of the sugar. Now, before boiling, I mashed a lot of my berries with a potato masher, like 10 times. That is what I want. You can leave them whole, if you like but you need many red currants to pop because they have that glorious pectin in them!:)
  2. Heat up on medium heat. When boiling, lower your heat & let the mix boil for 4-5 minutes, stirring often. This is all said on the package. Fill, your hot jam into your jam pot until nearly full, with help of a funnel & soup paddle. Place the fitted lid really good on. Turn the pots upside down to make it vacuüm. Be careful not to spill any jam, it will be really hot! When cooled down, turn jam pots back & label them. Store them in a cool dry place for later use. Enjoy! :) These last for more than 1 year in a dry cupboard, but they won’t stand that long! They also make an ideal food gift! 😉 ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

    http://eepurl.com/bSJtUr

Posted in Recipes

Vegan whole grain oat spelt pancakes with plum spiced compôte!

Hello sweeties! It has been a while, no? Peter & I were very busy in our garden. We needed a break from it all so we went away on a quick holiday & now, we are back with plenty of energy!! Yes, yes, that is what we want, right? I have several recipe ideas on in my mind, like usual, you would say! 😉 This recipe combination, came to Peter & me this midday. I invented the lovely whole grain pancakes recipe & he invented the spiced red plum compôte. A few days ago, we received a whole lot red plums, from a friend so we had to use them up.

IMG_3108watermark-1

Just look at that beautiful red spiced plum compôte, shall we?

IMG_3119watermark

These are really healthy filling pancakes topped with a delicious spiced up red plum compôte, which isn’t too sweet either! Our plums were a bit more sour, so if you want to have a more sweeter compôte, add more maple syrup, it is up to you! 🙂

Recipe: For 10 medium pancakes

Ingredients:

For the pancakes:

Dry ingredients:

1/2 cup whole oatmeal flour

1/2 cup whole grain spelt flour + 2 tablespoons extra

1/4 teaspoon ground cinnamon

a pinch of ground sea salt

1 tablespoon baking powder

Wet ingredients:

1 cup + 1/2 cup unsweetened soy milk

1 tablespoon maple syrup

For the spiced plum compôte:

500 gr red plums, big pits removed, cleaned, pad dry, cut up finely with the help of scissors

1/2 teaspoon ground cinnamon

50 ml water

1 tablespoon maple syrup

1 star anise

Method:

1. Take a larger bowl, add oat & whole grain spelt flour. Now, add ground cinnamon, sea salt & baking powder. Stir well with a spoon. In another smaller bowl, add soy milk & maple syrup. Whisk away. Now, add bowl with wet ingredients to the bowl with dry mixed ingredients. With help of a spoon or small whisk, whisk it all together! No lumps, please! Let the batter sit, rest for about 15 minutes. Meanwhile, make your red plum compôte.

2. Take a fitted cooking pot & add cut up red plums. Add 50 ml of water, star anise & ground cinnamon. Stir well & bring to the boil, on a lower heat, with a fitted lid on. Boil or simmer it for about 15-20 minutes or until the plums are cooked down. Add your maple syrup & stir well. Turn heat up to reduce your compôte. Taste. It was just right with hints of star anise & now & then some cinnamon flavor. The sweetness & sourness was just right! Keep warm while you prepare your pancakes. Just before serving, remove your star anise.

3. Now, fry your pancakes. Take a smaller non-stick pan & heat up on medium-high heat. When hot, add some drizzles of a fruity olive oil in it, swirl it all around the base of the pan. I used a small soup ladle to pur the batter into the hot pan. Swirl the batter a bit round. Fry for a few minutes or until there are many air bubbles on the top surface of the pancake. Turn or flip the pancake over but re-oil your pan a bit more, if you need to. Fry this side for a few minutes or until browned on this side too. Stack them onto a clean plate with aluminium foil onto them, to keep them warm. Do the same with the remaining batter. Reheat your spiced plum compôte, if you need to. Enjoy, my sweeties! 🙂

IMG_3068watermark

♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

http://eepurl.com/bSJtUr

 

Posted in Gardening, Recipes

Home-made redcurrant strawberry jam!

Yesterday I invented this lovely red currant strawberry jam! Yes, a simple combined jam but a very good delicious one too! 🙂

IMG_1874watermark-2

Recipe: For a whole lot of jam!

Ingredients:

1 kg red juicy red currants, cleaned, pad dry & no stalks please!

680 gr juicy ripe strawberries, cleaned, hulled & each cut up into 2 or 4

500 gr sugar jam that only needs 3 minutes of cooking

extra needed: sterilized jam pots & lids, a funnel, a smaller soup ladle

Method:

1. Take a fitted large cooking pot & add your red currants & strawberry halves in it. Add jam sugar & mix it through the berries with a spoon. Leave it to rest for at least 3 hours. The berries will absorb a lot of the sugar. Now, before boiling, I mashed a lot of my berries with a potato masher, like 25 times. That is what I want. You can leave them whole, if you like but you need many red currants to pop because they have that glorious pectin in them! 🙂

2. Heat up on medium heat. When boiling, lower your heat & let the mix boil for 3 minutes, stirring often. This is all said on the package. Fill, your hot jam into your jam pot until nearly full, with help of a funnel & soup paddle. Place the fitted lid really good on. Turn the pots upside down to make it vacuüm. Be careful not to spill any jam, it will be really hot! When cooled down, turn jam pots back & label them. Store them in a cool dry place for later use. Enjoy! 🙂  ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

http://eepurl.com/bSJtUr

 

Posted in Gardening, Recipes

Home-made red currant vanilla jam! A tasty food gift!

Today, I invented this lovely home-made red currant vanilla jam! I had lots of fresh ripe red currants from our allotment! Ooh yes! So, what to do with them, hey?

I tested different ideas but this was the best recipe yet. This is more of a really thick jam aka jelly like, I believe but this is because you have natural pectin in your berries & I used jam sugar, there is pectin added also.

yummmm!
yummy!

This is a very delicious red currant jam with a hint of vanilla. I like my jams to be not so overly sweet so I used 1 kg of fresh fruits & 500 gr of jam sugar that only needs 3 minutes of cooking. Really? Ooh yes!  You must try it,…It is so easy! 🙂 The red currants & jam sugar are well mixed with a spoon & left to rest, outside the fridge for at least 3 hours. Then, the thing is cooked on medium-heat for exact 3 minutes. That’s it! 🙂 You see how easy this can be? Just see at this lovely result:

This makes an ideal Food Gift! :)
This makes an ideal Food Gift! 🙂

IMG_1711watermark

Recipe: For 4 medium jam pots + a bit leftover

Ingredients:

1 kg red juicy red currants, rinsed, pad dry, only the juicy red ripe red currants, no stalks, please!

500 gr of jam sugar, that only needs 3 minutes of cooking. The jam sugar has in it: pectin, sugar, lemon acid.

1 teaspoon of organic vanilla seeds

extra needed: sterilized jam pots & lids, a funnel, a smaller soup ladle

Method:

1. Take a fitted cooking pot & add your red currants in it. Add your 500 gr of jam sugar & mix it through the berries with a spoon. Leave it to rest for at least 3 hours. The berries will absorb a lot of the sugar. Now, before boiling, I mashed a lot of my berries with a potato masher, like 20 times.

2. Finally, add vanilla seed powder & mix through the sugar-berry mix. Taste. You must taste a hint of the vanilla. Heat up on medium heat. When boiling, lower your heat & let the mix boil for 3 minutes, stirring often. This is all said on the package. Fill, your hot jam into your jam pot until nearly full, with help of a funnel & soup paddle. Place the fitted lid really good on. Turn the pots upside down to make it vacuüm. Be careful not to spill any jam, it will be really hot! When cooled down, turn jam pots back & label them. Store them in a cool dry place for later use. Enjoy! 🙂

How to use?

1. Smear it on some good bread!

2. Stir it through some lovely vegan yoghurt!

3. Serve it on top of vegan ice-cream!

MMM!
MMM!

♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

http://eepurl.com/bSJtUr