Orange and chocolate chips cake

The dessert from our second vegan cooking workshop in Skövde, Sweden.

Makes 1 cake (big):
All-purpose flour (225 g)

Rice flour (225g)

Baking powder (2 tsp)
Extra virgin olive oil (125g)
Orange (juice of one big orange)
Muscovado Sugar (200g)
Water (100 ml)
Lemon (1 tsp)

Vegan chocolate chips (75g)

1) Preheat the oven to 180° C (350° F).
2) Line a large cake pan.
3) Mix together all ingredients, in a large bowl.
4) Pour the batter into the prepared cake pan, bake for 30 to 35 minutes, until the top is golden brown.

Chocolate cake with chocolate frosting

Healthy, indulgent... delicious!

Makes 1 cake (medium):  
Oat Flour (100g) 
All-purposes flour (100g)
Muscovado Sugar (125g)
Coconut oil (room temperature - 50 ml) 
Baking Soda (2 tsp) 
Raw Cocoa powder (80g) 
Water (200 ml - boiling)

Frosting: 
Semi-sweet chocolate (50g)
Coconut oil (1 tsp)
Soya milk (or other vegetable milk - 1 tbsp)

1) Preheat the oven to 180C/350F/Gas 4. 
2) Line one cake tin with parchment paper. Set aside. 
3) In a large mixing bowl, stir together the dry ingredients. 
4) Add coconut oil and mix. 
5) Stir in boiling water (batter will be thin). 
6) Pour the batter into the prepared tin.
7) Bake until a toothpick inserted comes out clean, 35 to 40 minutes. Allow to cool. 
8) Prepare the frosting. Melt the chocolate with the coconut oil. 
9) Pour over the chocolate frosting.

Panda Natural Licorice Softie Bars

Panda liquorice is renowned for its unique flavor and softness. The secret of such delicious liquorice lies in carefully cooking in a traditional way, and in the use of simple ingredients, among them liquorice extract and aniseed oil. Panda Liquorice contains less than 0.5% fat, no white sugar or preservatives, it is Kosher and suitable for vegetarians and vegans.

The newly launched Panda Softie bars, add to the amazing licorice flavor a fragrant and juicy strawberry filled center... delicious :)

Sea bucktorn pop cakes

Biokia sea buckthorn powder is rich in dietary fiber, vitamins C and E as well as potassium, copper and manganese.

Makes 12 small cake pops:

All-purpose flour (1 cup)
Baking powder (1 tsp) 

Coconut oil (melted - 2 tbsp)  Agave syrup (1 tbsp)
Sea buckthorn powder (1 tbsp)
Rice milk (1/4 cup)

1) Preheat the cake pop machine.
2) Mix together all ingredients in a large bowl.

3) Add 1 tbsp of batter into each cake pops holes.
4) Close the top and bake for 3 to 5 minutes (depending on your machine)
5) Pull them out and let them cool. Enjoy them simple or with a glaze.

PS: If you don't have a cake pop machine you can do them as mini muffins and bake them in the oven. 

Raw Cashew, Banana and Blueberry Mousse

Made from whole dried wild berries, Biokia’s berry powders contain no added ingredients. One hundred grams of berry powder equals approximately one kilogram of berries, offering the health effects of berries in a highly condensed form.

Serves 2:
Cashews (50g - soaked, at least, 2 hours)
Banana (1 - frozen, organic)
Blueberry powder (1 tbsp)
Coconut oil (1 tbsp - melted)

1) In a blender, blend cashews with banana until it forms a very smooth paste.
2) Add the blueberry powder, coconut oil and mix  until combined.
3) Spoon into two small serving dish, if you wish a thicker consistency you can let mousse set up in the fridge for 30 minutes.

Barebar - Apple&Cinnamon bar

These bars taste like an indulgent treat, and yet they’re full of nutrition. Sweetness comes in the form of dates and agave nectar... apple and cinnamon turn a fantastic bar into a great dessert!

Vegan coconut and chocolate balls

Refined sugar free, gluten free and vegan.

Makes 4 
For the filling:
Shredded coconut (50g) 
Organic coconut oil (25g - room temperature)
Agave nectar (20g)

For the coating: 
Raw cocoa powder (10g)
Agave nectar (1 tsp)
Organic coconut oil (1 tsp)
 
1) Place coconut, coconut oil and agave in a bowl and mix through until well combined.
2) Roll mixture into balls, place onto a baking tray and pop into the freezer to chill.
3) Melt the coconut oil and combine with cacao and agave.
4) Take the balls out of the freezer, dip into the chocolate mixture and place back into freezer.
5) Enjoy and if there's some left keep them chilled, in the freezer.

Rustic Apple Galette

You can have it for breakfast, as a dessert or simply enjoy it as with a cup of tea!

For the crust: 
Flour (200 g)
Vegan butter (100g)
Water (40ml)

For the filling: Apples (5 - peeled, cored, and sliced thin)
Agave nectar (1 tbsp)
Cinnamon (2 tsp)

1) Combine flour, butter and water in a bowl. Mix by hand until you reach a bread like dough consistency.
2) Preheat oven to 180C.
3) Place the apples, agave and cinnamon in a bowl and toss well until combined.

4) Roll out the dough and fill in with the apples.

5) Bake for 35 minutes or until crust is golden brown.

Oatly Apple and Pear Waffles

Apple, pear and oat drink from Oatly is refreshing and full of taste, great on its one but an amazing add on to this... Super crispy and light waffles!

Makes 3:
Plain flour (100g)
Apple pear oat drink (200 ml)
Baking powder (1 tsp)
Olive oil (1 tbsp)

Strawberry jam and peanut butter (for topping - optional)
(Waffle machine)

1) Mix all the ingredients in a bowl.
2) Leave the batter to "swell" for 5-10 minutes.
3) Preheat the waffle iron.
4) Cook the batter in the waffle machine.
5) Eat the waffles warm or room temperature.

Energy tropical vegan cake

Delicious...

Makes 1 cake:

All-purpose flour (1 1/2 cup)
Baking powder (2 tsp)
Extra virgin olive oil (1/4 cup) 
Agave syrup (1 tbsp)
Energy smoothie (prepared with 250 ml water)

1) Preheat the oven to 180° C (350° F).
2) Line a small cake pan.
3) Mix together all ingredients in a large bowl.
4) Pour the batter into the prepared cake pan, bake for 30 to 35 minutes, until the top is golden brown.

Vegan pineapple cake with cream fraiche

Oatly IMat fraiche... it's really fresh and delicious!

Makes 1 cake:
All-purpose flour (1 1/2 cup)
Baking powder (2 tsp)
Extra virgin olive oil (1/2 cup) 
Agave syrup (1/2 cup)
Pineapple juice (1 cup) 

Topping:
IMat fraiche (200 ml)
Agave syrup (1tbsp)
Pineapple (200g)

1) Preheat the oven to 180° C (350° F).
2) Line a small cake pan.
3) Mix together all ingredients in a large bowl.
4) Pour the batter into the prepared cake pan, bake for 30 to 35 minutes, until the top is golden brown. Cool completely. 
5) Whip the Imat fraiche with the agave, spread evenly over the cake and sprinkle with pineapple.

Oat and Date Cookies

Sugar free, gluten-free, crunchy and delicious!

Makes 14 cookies:
Oat flour (60g - Provena gluten free)
Rolled oats (120g - Provena gluten free)
Coconut oil (60g - softened to room temperature)
Date syrup (50g)

1) Preheat the oven to 180C.
2) In a bowl mix oats, date syrup and coconut oil.
3) Spoon onto a baking tray and shape into rounds.
4) Bake for 15 minutes or until golden brown.

Avocado chocolate mousse

Rich, creamy, and ready to serve in 5 minutes...

Serves 2:
Avocados (1 ripe)
Cacao (20g - powder)
Date syrup (1 tbsp or agave nectar)

1) Scoop the avocado flesh into a food processor or blender.
2) Add the cacao, and the date syrup.
3) Blend everything until smooth.
4) Taste and adjust the sweetness. 
5) Refrigerate or eat right away.

Zoo party cookies

They are organic, made with rice and spelt flour... vegan, no added sugar and really tasteful! From Finestra Sul Cielo.

Banana and Persimmon Vegan Cake

Moist, sweet, flavourful and easy to bake :)

Serves 6 to 8:
Banana (2 - ripe)
Persimmons (1 - ripe, pulp)
Muscovado Sugar (1 cup)
Wheat flour (3 cups)
Baking powder (2 tsp)
Water (1 cup)
Olive oil (1/2 cup)
Lemon (juice of half)

1) Preheat the oven to 170 º.
2) Mix banana, sugar, persimmon pulp.
3) Gradually add the flour, baking powder, water, olive oil.
4) Add the lemon juice and mix well.
5) Pour the batter into the prepared cake pan, bake for 35 to 40 minutes, until the top is golden brown.

Getraw - yummy raw food snacks!

Another Swedish secret... getraw ;)
I was presented with this amazing set of snacks:

They're non-dairy, non-soy, gluten-free, 100% raw & organic, & contain no refined sugar.

They are fulfilling and delicious... with a great amount of protein!

The Licorice one tastes like a great sunny afternoon by the lake :)

Toffee and Hazelnut is chewy, but the nuts inside also gave a nice crunch. It was sweet, but not overly so!

Raspberry and Goji... the tartness of the berries mixed with the dates and agave sweetness make a perfect flavor combination for those days you feel under the weather!

Chocolate and Walnut is rich and tasty, raw cocoa and big chunks of walnuts make your day brighter :)

Apple Cobbler

Fragant and delicious this will bring the Autumn spirit into your home :)

Serves 2:
Apples (2)
Cinnamon (1 tsp)
Agave nectar (1 tbsp)
Muscovado sugar (1 tbsp)
Non-hydrogenated margarine (1 tbsp)
Oat flour (1/2 cup - gluten free)


1) Pre-heat oven to 180C.
2) Grease a small baking dish.
3) Thinly slice the apples into the dish. Sprinkle with cinnamon and agave nectar.
4) In a small sauce pan melt the margarine add the flour and the sugar.
5) Cover the apples with the flour mixture.
6) Bake the apple cobbler for 15 to 20 minutes or until the crust is lightly browned.

Autumn pudding

In Sweden, we have autumn... wind that freezes our smile in the face, leaves of all colors making a constantly shifting tapestry of autumnal tones :)

Really bad photo but I assure you that it tastes great!

Serves 2:
Strawberries and blueberries (frozen - 1 cup)
Water (3 tbsp+1 tbsp)
Dark muscovado sugar (1 tbsp)
Cornstarch (1 tbsp)

1) Simmer berries, sugar, and 3 tbsp water in a saucepan over medium heat.
2) Cook until berries begin to break down, about 5 minutes.
3) Mix cornstarch and 1 tbsp water in a bowl until combined.
4) Whisk into the fruit mixture; cook, whisking constantly, until a thick pudding forms ( 5 minutes).
5) Transfer into serving bowls and eat warm or at room temperature.

Kanelbulle

And... it's Kanelbullens Dag!

Makes about 20 rolls:

For the dough:
Margarine (vegan, non-hydrogenated - 50g)
Vegetable milk (300 ml)
Dry yeast(1/2 packet, equivalent to 25g fresh yeast)
Muscovado sugar (50g)
Cardamom (ground - 1 tsp)
Flour (640g)


For the filling:
Margarine (vegan, non-hydrogenated - 40g)
Muscovado sugar (40g)
Cinnamon (2 tbsp)

For the top:

Vegetable milk
Pearl sugar (or muscovado sugar)

1) In a small saucepan, melt the margarine over medium-low heat. Pour in the milk and heat gently to about 37C.
2) In a large mixing bowl, combine the yeast with a little of the warm milk-margarine mixture and a sprinkle of the sugar. Let sit for 5-10 minutes.
3) Add the remaining milk mixture, sugar, cardamom, and about 2/3 of the flour mixture. Mix until you have a smooth, soft dough, adding more flour as necessary if it’s too sticky.
4) The dough is ready when it comes away from the sides of the bowl.
5) Cover and let it rest for 30 minutes.
6) Knead the dough in the bowl and then turn onto a floured work surface and knead in the rest of the flour, for a couple of minutes.
7) Roll out the dough on a lightly floured surface into a thin, large rectangle. Spread with butter, and sprinkle with cinnamon and sugar. Roll up tightly along the longer edge and slice into even pieces.
8) Place each piece, sliced side up, into baking cups. Cover and let rise for 30 minutes.
9) Preheat oven to 225C.
10) Brush the tops with milk, and sprinkle with sugar.
11) Bake on the center rack of the oven for 8-10 minutes.
12) Cool and enjoy!

Raw Energy Bites

I´m still amazed with the goodness of some samples that have been sent to me. The spirulina and the açaí, from High Tech Scandinavia, used in this recipe provided high value nutrients and great taste to this bites.

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Makes 12 small bites:
Cashews (1/2 cup)
Coconut flakes (1/4 cup)
Sunflower seeds (1/4 cup)
Raisins (1/2 cup)
Figs (dried - 2)
Apricots (dried - 5)
Spirulina (powder - 1/2 tsp)
Açaí (powder - 1/2 tsp)

1) Combine cashews, oats and dates in a food processor. Pulse until the ingredients have broken down into crumb-sized pieces. Scrape the edges of the bowl and beneath the blade to make sure nothing is sticking.
2) Add the spirulina and the açaí.
3) Process continuously until the ingredients clump together and gather into a ball.
4) Make small balls. Store the bites in the fridge and enjoy.