Blueberry cashewcake

Another delicacy made special with Roberts Berries :) Yummy!

Serves 4:
Almonds (75g)
Dried Figs (pitted - 75g)

For filling :
Cashews (raw - 100g)
Lemon juice (fresh - 2 tbsp)
Agave (2 tbsp)
Coconut oil (1 tbsp - melted)

Topping:
Chia seeds (2 tbsp)
Berrie wild blueberry (200g)

1) Soak the cashews in a bowl of water for a couple of hours or overnight.
2) Add almonds and figs to a food processor and blend until sticky.
3) Press the mixture into a lightly oiled pie plate, or some small cooking rings for individual portions.
4) Place in the freezer while you make the cashew cream.
5) Rinse and drain the cashews, add them to a blender with the lemon juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the coconut oil and give it another quick blend.
6) Spoon into the pie shell and freeze until firm.
7) Mix berry wild blueberry and chia seeds together. Let it sit in the fridge for a couple of hours and top the cashew cakes before serving.

Barbecued Veggies

It was a long, sunny and delightful summer...

... visiting our friends S&M... the meal was...

Barbecued Veggies 

Serves 4:

Zucchini (2 - thickly sliced)
Green pepper (2 - sliced)
Red onion (2 in quarters)
Mushrooms (20 - small)
Pineapple (half - thickly sliced)
Tofu (200g - thickly sliced)

Marinade ingredients:
Olive oil (4 tbsp)
Soy sauce (4 tbsp)
Lemon (1 - juice)
Garlic (2 cloves - crushed)
Coriander (4 tbsp - minced)

1) Brush each slice with the marinade sauce.
2) Heat the barbecue. 
3) When hot, griddle the slices for around 4 minutes on each side until tender.
4) Brush with the marinade again, before serving.

Strawberry Cashew Cake

Vegan summer pleasures :)

Serves 4:
Pecan nuts (75g)
Dates (pitted - 75g)
Rolled Oats (raw & gluten free - 25g)

For filling :
Cashews (raw - 100g)
Strawberries (6 - frozen)
Lemon juice (fresh - 2 tbsp)
Agave (2 tbsp)
Coconut oil (1 tbsp - melted)

1) Soak the cashews in a bowl of water for a couple of hours or overnight.
2) Add nuts,dates and oats to a food processor and blend until sticky.
3) Press the mixture into a lightly oiled pie plate, or some small cooking rings for individual portions.
4) Place in the freezer while you make the cashew cream.
5) Rinse and drain the cashews, add them and the strawberries to a blender with the lemon juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the coconut oil and give it another quick blend.
6) Spoon into the pie shell and freeze until firm.

Tomato hummus

An old and traditional hummus recipe with a great flavor twist... served with this amazing crispy spelt flatbread.

Serves 4 to 6:
Chickpeas (400g - canned)
Dried tomato (1 medium)
Lemon juice (2 tbsp)
Garlic (2 cloves - crushed)
Tahini (2 tbsp)
Extra virgin olive oil (2 tbsp)

1) Drain the chickpeas and rinse.
2) Combine the chickpeas, tomato, lemon juice, garlic, tahini, in a food processor, and blend to a creamy purée.
3) Add more lemon juice or olive oil to taste. Turn out into a serving small dish, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil.

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.

Avocado and Walnuts pate

Nourishing and tasteful!

Serves 2:
Avocados (1 - meat scooped out of the skin)
Walnuts (1 tbsp - crushed)
Onion powder
Garlic powder
Salt
Pepper
Lemon juice (1 tsp)

1) Combine all the ingredients in a food processor and blend until creamy.
2) Serve with rye bread, toast or as a dip with fresh carrots.

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.

Skillet Cake with Açaí Frosting

This week has kept me very busy, the days seemed to have 48 hours ...
the dinners had to be simple, quick and nutritious. And so açai powder and coconut oil played a main role at dessert time.

High Tech Scandinavia products are tastefull and you can order them online.

Serves 4:
Muscovado Sugar (50g)
Vegetable milk (200 ml)
Coconut oil (1 tbsp + 1 tsp)
All purpose flour (150g)
Baking powder (1 tsp)

For the frosting:
Cashews (raw - 50g - soaked for 2 hours) 
Lemon juice (fresh - 1 tbsp) 
Agave (1 tbsp) 
Açaí Powder (1 tbsp)

1) In a bowl, mix all ingredients until well combined.
2) Melt one teaspoon of coconut oil in a woven proof skillet, add the dough, smoothing with a spatula. Cook over low heat for 10 minutes.
3) Put in the oven, under the grill and cook for another 5 minutes, until golden brown.
4) Rinse and drain the cashews. Add them to a blender with the lemon juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the açaí powder and give it another quick blend.
5) Spoon into the cake and enjoy.

Havregurt Cake with Apple Topping

Oatly has this natural oatgurt: "We make our oatgurt on a fermented oat base that will remind you of yoghurt but it doesn’t contain the work of animals which puts it in a league all by itself."

So I've tried it... with granola like this one.

It's not a yogurt has they say but it's really much better... but while I as eating breakfast and tasting the oatgurt I had the idea to try it on a cake...

Havregurt cake with apple topping

Makes 1 cake:
All-purpose flour (2 cups)
Baking powder (2 tsp)
Muscovado Sugar (1/2 cup)
Natural Oatgurt (1 cup)
Extra virgin olive oil (1/2 cup)
Water (1/2 cup)
Lemon (juice of 1)

Topping:
Apple (1-chopped)
Coconut oil (1 tbsp)
Muscovado Sugar (1 tbsp)

1) Preheat the oven to 180° C (350° F).
2) Line a small cake pan.
3) Mix together all ingredients, except the lemon juice, in a large bowl. Add the lemon juice and mix well.
4) Pour the batter into the prepared cake pan. Bake at 180ºC.
5) Melt the coconut oil, add the apple, sugar and cinnamon over low heat. Cook the apples until tender.
6) Take the cake from the oven (it should be tender in the top) and add the apples. Return the cake to the oven.
7) Bake until a toothpick inserted comes out clean and the top is golden brown.

Walnut Muffins

Fragant and delicious...

Makes 6 (small - 65 mm): 
Whole wheat flour (75g)
Apple puree (60g) Dark-brown sugar (2 tbsp)
Walnuts (ground - 25g)
Olive oil (1 tbsp) Cinnamon (ground - 1 tsp)
Baking powder (1 tsp)
Water (1 tbsp)
Lemon juice (1 tbsp)
1) Preheat oven to 180C. 
2) Line muffin cups with paper or foil liners. Set aside. 
3) In a large bowl, mix together all the ingredients until combined. 
4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.

Vegan Cake

For the last couple of months I've been trying to bake the perfect vegan cake, fluffy, light and moist... and here it is :)

Makes 1 cake:
All-purpose flour (1 1/2 cup)
Baking powder (2 tsp)
Extra virgin olive oil (1/2 cup)
Maple syrup (1/2 cup)
Water (1/2 cup)
Lemon (juice of 1)

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

Summer Feta Salad

Serves 2:
Tomato (2 - diced)
Cucumber (1 - diced)
Beetroot (1- finely sliced)
Carrot (1- finely sliced)
Radishes (4 - finely sliced)
Black Olives (15 - unpitted)
Gherkins (15 - very small)
Feta Cheese (100g - cubbed)
Chives (1 tbsp - chopped)
Basil (2 tbsp - chopped)
Olive oil (1 tsp)
Lemon juice (1 tsp)

1) Mix all the ingredients in a bowl.
2) Gently toss to combine. Eat fresh.

Lemon Cake

Serves 4 to 6:
Plain flour (200 g)
Baking powder (2 tsp)
Muscovado Sugar (140g)
Eggs (2 - organic or free range)
Soy margarine (100g)
Lemon (1 - juice)

1) Preheat oven to 180 C. Grease and flour a cake tin.
2) Mix flour and baking powder in a bowl. Add the sugar, eggs, margarine and lemon juice. Using electric beaters, beat until smooth.
3) Pour the cake batter in the tin.
4) Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Remove cake from the oven and leave to cool slightly; turn out onto a wire rack.

Lemon and Corn Cake

Serves 4 to 6:
Plain flour (200 g)
Cornflour (40g)
Baking powder (2 tsp)
Muscovado Sugar (140g)
Eggs (2 - organic or free range)
Soy margarine (50g)
Olive oil (50 ml)
Lemon (1 - juice)

To serve (opcional):
Soy whipped cream


1) Preheat oven to 180 C. Grease and flour a round pie tin.
2) Mix flour, cornflour and baking powder in a bowl. Add the sugar, eggs, margarine, olive oil and lemon juice. Using electric beaters, beat until smooth.
3) Pour the cake batter in the tin and smooth the top.
4) Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Remove cake from the oven and leave to cool slightly; turn out onto a wire rack.

Bulgur Salad

Serves 2:
Bulgur Wheat (200g - cooked)
Parsley (10g - minced)
Mint (4 leaves - chopped)
Tomatoes (2 - diced)
Cucumber (1 - diced)
Black Olives (20 - pitted)
Olive oil
Lemon juice

1) Mix all the ingredients in a serving bowl.
2) Serve at room temperature.

Ginger Tea

Makes 1l:
Water (1,2l)
Ginger (fresh - 10 slices)
Cinnamon (1 stick - opcional)
Lemon (2 slices - opcional)

1) In a saucepan combine all the ingredients and boil for 10 minutes.
2) Strain.
3) Add honey (or maple syrup). Drink warm.

Chopped Radish (Guatemala)

Serves 2:
Radishes (200g)
Mint Leaves (2g - chopped)
Orange Juice (60 ml)
Lemon juice (30 ml)

1) Cut the radishes into thin slices.
2) Mix all ingredients and cool before serving.