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!
It's been a long time since I've posted any recipes, and I'm sorry for that but I'm back with (almost literally back-to-school snacks). I've wanted to do a breakfast nut bar without dates, for those of you who don't have a food processor (or can't be bothered to pull it out of the cupboard) and also I feel like they get very mushy and are less crunchy. This options is only with nuts and honey, which the vegans ca replace with rice syrup - it's more sticky and thick than agave syrup so it will hold the nuts together properly. I've also added almond butter for extra gooeyness :) hope you enjoy x
100 gr almonds
50gr sunflower seeds
50gr pumpkin seeds
50 goji berries
1/2 tsp cinnamon
7 tablespoons honey or rice syrup
2 -3 tablespoons almond butter (optional)
Preheat oven to 180°C. Line a square baking tray with baking paper.
Roughly chop the almonds and pecans into smaller sizes, and mix all the nuts in a bowl. Pour in the honey and almond butter and mix until even spread. Fill the baking tray with the mixture and spread out evenly to get a flat top.
Bake in the oven for about 15/20 minutes, making sure the honey doesn't burn.
It's very important to let them cool off for at least 30mins, so they have a chance to solidify and stick together properly. I keep them wrapped in individual baking paper, so they don't stick together, in an airtight container in the fridge.