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.

Oat and Wheat Bread

Another amazing discovery in Sweden was the Provena gluten free products. The first thing I wanted to try was to bake an oat bread.

Although Provena has an Oat Bread Mix (that I will surely try other time) I used this wholegrain oatflour. As it went into the oven, the house was filled with the aroma of fresh-baked bread... and the result was a tasty, delicious, irresistible oat and wheat bread!

For 2 small loaves:
Strong wheat flour (200g)
Provena wholegrain oatflour (200g)
Salt (1 tsp)
Dark Muscovado Sugar (1 tsp)
Fast-action Dried Yeast (4g)
Extra flour for dusting
Water (250 ml - tepid)

1) Stir the flours and salt together in a large bowl, then make a well in the center and add the water, salt, sugar and yeast and stir with a fork.
2) Mix with a wooden spoon and then your hands until the mixture comes together and forms a slightly lumpy and sticky dough. If the dough feels a little dry, add another tablespoon or two of water.
3) Transfer the dough to a work surface and knead until it’s smooth and elastic. Put the dough in a bowl, cover it and leave it to rise for about an hour or until it has doubled in size.
4) Shape it in two loaves and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more.
5) Line a baking tray with parchment and dust with flour.
6) Preheat the oven to 220C.
7) Bake the loaves for 20 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.

Hot Cocoa

Hot cocoa is a deliciously warm and comforting drink. This vegan fortified version it's even better :)

Serves 2:
Rice Drink (450 ml)
Cocoa (4 tbsp - powder, organic)
Maca (1 tbsp - powder)
Dark Muscovado Sugar (1 tbsp)

1) Pour the rice milk into a large pan, and bring almost to the boil over a medium heat.
2) Spoon the cocoa, sugar and maca into the hot rice milk, give it a good whisk and serve.

Vegan Pumpkin Pie

 I hope you all had a great start into the new year! It's been a while since my last post and one of the reasons for my absense it's the vegan retreat that I'm preparing... I'll post more details in the next days. Meanwhile enjoy this vegan treat!

Makes 1 pie:
Vegan pie crust (250g)
Pumpkin (2 cups - pureed)
Coconut milk (1 cup)
Dark muscovado sugar (1 cup)
Cornstarch (3 tbsp)
Cinnamon (1 tsp)
Ginger (1 tsp - ground)
Nutmeg (1/4 tsp - ground)

1) Preheat oven to 180ºC.
2) Combine pumpkin, coconut milk, sugar, cornstarch and spices in a large bowl, and mix very well.
3) Pour into unbaked pastry shell, and bake for about 60 minutes.
4) The pie will firm up as it cools.
5) Cool completely and refrigerate before serving.

Apple Bread

For 1 loaf:
Strong wheat flour (150g)
Whole-wheat flour (125g)
Salt (1 tsp)
Dark muscovado sugar (2 tsp)
Fast-action Dried Yeast (4g)
Extra flour for dusting
Water (150ml - tepid)
Apples (2 - cubed and mixed with sugar and cinnamon)

1) Stir the flours and salt together in a large bowl, then make a well in the centre and add the water, salt, sugar and yeast and stir.
2) Mix with until the mixture comes together.
3) Transfer the dough to a work surface and knead until smooth and elastic. Fill the dough with the apples.
4) Shape it and leave in a warm place for at least two hours or until it has doubled in size.
5) Preheat the oven to 180C.
6) Bake the loaf for 20 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.

No-bake Granola

Serves 4:
Rolled oats (100g)
Agave nectar (50g)
Dark Muscovado Sugar (50g)

1) Place agave and the sugar in a small saucepan.
2) Bring to a boil over medium heat; let boil until large bubbles begin to form.
3) Remove from heat and mix the oats stirring to evenly combine.
4) Spread evenly onto a sheet of parchment paper. Allow to cool completely before storing in an airtight container.
5) Enjoy with plain yofu!

Vegan Orange Cake

And for today... an orange vegan cake, fluffy and moist :)

Makes 1 small cake:
Flaxseed (powder - 2 tsp + 2 tsp water)
the Vegg (1 tbsp+1tbsp rice milk)
Dark Muscovado Sugar (4 tbsp)
Yofu (125g - natural, sugar free)
Olive Oil (2 tbsp)
All purpose flour (150g)
Baking powder (2 tsp)
Cinnamon (1tsp)
Orange juice (100 ml + 100ml)

1) Preheat the oven to 180° C (350° F)
2) Line a small cake tin.
3) Mix together all ingredients, use only half of the orange juice and reserve the rest.
4) Pour the batter into the prepared cake tin. Bake for 40 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove from oven.
5) Pour over the orange juice (while the cake is still in the tin) and leave until cold.
6) Ease the cake from the sides of the tin before trying to remove it from the tin.

Autumn Crumble

Serves 6:
For the topping:
Rolled oats (200g)
All purpose flour (50g)
Non-hidrogenated margarine (100g)
Dark muscovado sugar (2 tbsp)
Cinnamon (½ tsp, ground)

For the filling:
Apples (2 - peeled, cored and cut into small pieces)
Pears (2 - peeled, cored and cut into small pieces)
Quinces (2 - peeled, cored and cut into small pieces)
Agave nectar (1 tbsp)
Corn Starch (1 tbsp)
Water (3 tbsp)
Star anise (1)
Cinnamon (1 stick)

1) Preheat the oven to 200C/400F/Gas 6.
2) Combine the filling ingredients in a large casserole. Cook over reduce heat for about 10 minutes, or until the fruits are softened but still retain their shape. Remove the star anise, cinnamon stick and discard.
3) Place the oats, flour, cinnamon and sugar in a large bowl and mix well. Taking a few cubes of margarine at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.
4) Spoon the fruit mixture into the bottom of a ovenproof dish, then sprinkle the crumble mixture on top.
5) Bake in the oven for 15-20 minutes until the crumble is browned and the fruit mixture bubbling.

Vegan Coconut Cake

Serves 4:
Flaxseed (powder - 2 tsp + 2 tsp water)
Dark Muscovado Sugar (75g + 10g)
Coconut Milk (120 ml)
All purpose flour (100g)
Baking powder (1 tsp)
Non-hydrogenated soy margarine (1tbsp)
Coconut (2 tbsp)

1) Preheat oven to 175C/350F.
2) In a bowl mix flaxseed, muscovado sugar (75g), coconut milk, flour and baking powder until well combined. Reserve the rest of muscovado sugar, margarine and coconut and combine them in a small bowl.
3) Pour batter into prepared pan. Top with the coconut mixture.
4) Bake until a toothpick inserted in the middle comes out clean, 25 to 30 minutes.