Hellooooo. I know it's been a while since I posted a new food post, but I haven't been feeling very creative in the kitchen lately. Until I decided to make a carrot cake! I started researching online but everything I found seemed excruciatingly complicated or wasn't completely gluten, refined-sugar, dairy and yeast free. So I decided to make one up, as one does haha. I have to say I was especially impressed by the frosting as I was scared something runny was going to come out of it! I love the fall spices and warmth carrot cakes have and how they are usually not too heavy or too sweet. This is my favourite thing to have with a cup of tea or turmeric latte in the afternoon!
For the cake:
3 large carrots, shredded
120gr buckwheat flour
130gr oat flour (you can just grind this yourself from oats)
200ml oat or almond milk
3 chia eggs (3 tablespoons chia + 6 of water and set aside for 10mins)
80gr chopped walnuts
8 tabelspoons maple syrup
1/2 lemon juice
1 tablespoon apple cider vinegar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
For the frosting:
150gr coconut milk (from the can)
3 tablespoons maple syrup
1/2 lemon juice
1 teaspoon vanilla
1/2 teaspoon cinnamon
Leave the cashews to soak in water for 4 hours or in hot water for 2.
Preheat the oven to 200°C
Peel and shred the carrots and set aside.
Mix all of the dry ingredients in a bowl and mix well, then add the maple syrup, oat milk, chia eggs, apple cider vinegar and juice of 1/2 lemon to the dry mix. Add the carrots and walnuts and mix well until even. Line a cake tin with baking paper and pour in the mixture, bake for about 30mins. Once it's golden-brown pull it out and set aside to cool off, completely. This is important because if it's not cooled the frosting will melt when adding it.
Once the cashews have soaked, drain them and in a food processor blend all of the ingredients for the frosting together until you get a really smooth cream without bits in it. When the cake is at room temperature pour the cream over it and spread evenly to cover it completely on the top and on the sides. Then place into the freezer for about 30 mins for it to stiffen up a little. Then it's ready to be served.
You can keep it covered in the fridge for about a week.
Let me know what yo think if you try it and share your pictures with me on instagram or twitter! x
Have been wanting to try making a healthier crumble recipe for some time and it feels like the beginning of fall would be the right moment for that! There is nothing I love more than the smell of apples and cinnamon, other than the taste of them especially when they are covered with a crunchy and nutty top. I highly suggest you serve it with plant-based, sugar free vanilla ice-cream - fair warning you might get addicted.
500gr of diced apple (4 in my case)
4 tablespoons coconut oil
5 tablespoons maple syrup
2 tablespoons cinnamon
1 tablespoon ginger
Peel the apples and cut them into even bite-sized dices. Place the apple, 1 tablespoon cinnamon, ginger and a few centimetres of water, let it simmer on low heat for about 10-15 minutes until the apples are cooked.
Preheat the oven to 180°C.
In the mean time, place the almonds into a food processor until you they become a rough flour. Then place the almond flour in a bowl with the oats. In a saucepan melt the coconut oil, maple syrup, cinnamon until even and pour it over the bowl of oats and almonds. Mix well until all of the dry ingredients are covered.
At this point the apples should be ready, so place them into the baking dish (mine was 23cm x 23cm), water included and spread the dry crumble layer over it evenly.
Bake for about 20 minutes until the top turns golden.
Best served with some (plantable, sugar free) vanilla ice-cream!
Until now I only thought miso paste was used for making miso soup but I have discovered a whole new world. Mixed with tamari, oil and a little something sweet like maple syrup it becomes a sticky and addictive heaven that can turn about any bland vegetable delicious. I'm gonna be glazing just about everything I see in my kitchen, next up: aubergines!
Enjoy these and let me know what you think!
Ingredients for one steak (adjust according to how many you need to make:
1 head of cauliflower
1 tablespoon miso paste
1 tablespoon sesame oil
1 tablespoon tamari or soy sauce
3/4 tablespoon maple syrup or honey
1/2 spring onion
1 teaspoon sesame seeds
Preheat oven to 200°C.
Cut away the leaves from the cauliflower head, leaving the stem intact. Cut the slice in about 2 fingers of thickness, so the florets don't fall apart.
Now make the sauce by mixing the miso paste, sesame oil, tamari and maple syrup together until smooth and even.
Line a baking tray with baking paper and place the "steak" on it, the proceed to cover it with the sauce (the more the merrier truly applies here!!). Spindle with spring onion and sesame seeds. Bake in the oven for about 30 mins until it turns golden and a little crispy!