COCONUT-RASPBERRY CAKE (VEGETARISCHE KOKOS-HIMBEER TORTE)

kokos-himbeer torte

This is a special cake for two of my very special colleges. Happy birthday!

COCONUT-RASPBERRY CAKE (VEGETARISCHE KOKOS-HIMBEER TORTE)

For the coconut cake biscuit:

180 g spelt flour

2 Tbsp flour

½ Tbsp salt

50 g coconut flakes

80 g white sugar

½ Tsp vanilla sugar

Grated lemon zest from ½ organic lemon

30 g neutral (rape-seed) oil

240 ml sparkling mineral water

For raspberry-coconut cream:

250 g raspberry pulp without seeds (from 300 g mashed and strained raspberrys)

200 ml whipped heavy cream (whipped)

100 g coconut milk

250 g natural raspberry yoghurt (or 200 g plain yoghurt with 50 g raspberry jam)

1 1/2 Tsp agar-agar

40 g powdered sugar

2 Tsp starch

For decoration:

Coconut flakes

 

For the biscuit:

Preheat oven to 180°C. Mix all dry ingredients and the all wet ingredients until a smooth batter forms. Fill into a spring form (22 cm) lined with a baking paper. Bake for 25 minutes. Let cool completely and remove baking paper. Set back into the newly baking paper lined spring form.

 

For the cream:

Mix half the yoghurt with coconut milk and agar-agar in a large pot and cook for 2 minutes. Mix rest of yoghurt with whipped cream and raspberry pulp. Under constant whisking let this mixture slowly run into the hot yoghurt until everything is combined. Fold in whipped cream and starch.  Let cool for at least 2 hours at a cold place. Remove the spring form and sprinkle with coconut flakes.

VEGAN BLACKBERRY BROWNIES

Brownie

 

It should be low fat, vegan, easy to make and a chocolate lover’s delight? This is it…

VEGAN BLACKBERRY BROWNIES

50 g (vegan) milk chocolate

70 g bitter-sweet chocolate

80 g blackberry jam

115 g apple sauce

30 g sunflower oil

180 g spelt flour

20 g unsweetened cocoa powder

2 Tsp vanilla extract

¼ Tsp baking powder

½ Tsp baking soda (Natron)

¼ Tsp salt

 

Preheat oven to 180 °C. Melt chocolate and oil in a pot hanging over (but not in) boiling water. Mix all wet ingredients and all dry ones in separate bowls and then add dry ingredients into wet ingredients. Mix until smooth. Fill into greased baking form (18 x 18 cm) and bake for 15 minutes. Let cool completely and decorate with white chololate.

VEGAN CINNAMON-PEAR-CHOCOLATE MUFFINS

Birnen-Zimt-Muffins

 

For a cold winter day these fluffy and fruity muffins are just perfect!

VEGAN CINNAMON-PEAR-CHOCOLATE MUFFINS

For the Pears:

2 pears, peeled and cut into small pieces

1 cinnamon stick

½ cup water

For the streusels:

¾ cup spelt flour

2 Tbsp brown sugar

4 Tbsp cold margarine

For dough:

¾ cup ground hazel nuts

1 1/2 cups spelt flour

1 cup brown sugar

2 Tbsp unsweetened cocoa powder

1 Tsp cinnamon

2 Tsp baking powder

½ Tsp baking soda (Natron)

1/3 cup apple sauce

1/3 cup olive oil

1 cup water

Preheat oven to 180 °C. In a small pot cook pears with cinnamon stick and water until tender but doesn’t fall apart (about 5 min). Set aside. Mix streusel ingredients with the fingers to form streusels. Mix all other ingredients, dry first then add wet, until a homogenous dough forms. Fill into oiled muffin forms, sprinkle with streusels and bake for 20-25 minutes.

HUMMUS (WITH OLIVES AND FETA)

hummus

 

This is a quickly made, exotic and delicious snack to serve your next unexpected lovely guests. It is prepared in just 5 minutes.

HUMMUS (WITH OLIVES AND FETA)

1 small can chick peas (about 250 g)
4 Tbsp Tahini (sesame puree)
4 Tbsp Olive oil
1 Tsp salt
1 garlic clove, crushed
Pepper
1 Tbsp lemon juice
olive oil and cayenne pepper for decoration

Blend everything in a blender. Add salt and pepper to taste. Arrange on a plate, drizzle with olive oil and sprinkle with cayenne pepper. Serve with olives, feta and white bread.

AUTUMN SPINACH-CARROT STRUNDL

spinatstrudl

 

Leaves are turning different colors and the weather is getting chilly. Ready for comfort food?

This is a wonderful vegetarian, healthy and low fat Strudl variant that lets the sun shine in you!

AUTUMN SPINACH-CARROT STRUNDL

2 Tbsp olive oil

1 large onion, cut into rings

2 garlic cloves, diced

3 carrots, peeled and diced

200 g spinach, frozen or fresh

½ cube soup broth

1 cup cottage cheese (1% fat)

½ cup sunflower seeds

1 (spelt) filo pastry (Dinkel Blätterteig)

1 egg, whisked

 

Preheat oven to 180 °C. In a pot heat oil and fry onion and ½ of the garlic until starting to brown. Add carrots, cover and cook until tender. Add spinach, a bit of water, broth cube and cook until tender about 10 minutes. Add cheese and continue cooking without covering for 10 minutes. Stir occasionally. The liquid should be as little as possible. Set aside and let cool. Mix in sunflour seeds and spread on one long side of the filo pastry. Roll up into a Strudl on a lined baking sheet and brush with whisked egg. Bake for 30 minutes or until brown.

MILLET CAKES

Millet

 

 

Trust me, this vegan savory cakes are so delicious even non-vegans love them!! The recipe was inspired by the wonderful people at Sonnenfrosch Reformhaus in Graz, Austria.

VEGAN MILLET CAKES

(makes 4 cakes)

¼ cup millet

½ cup water

1 cube chicken stock

1 small onion, diced

1 large carrot, grated

1 garlic clove, crushed

1 Tbsp parsley, chopped

1 Tsp curry powder

Salt and pepper

½ cup flour

4 Tbsp olive oil

 

Shortly wash millet with hot water. Bring water and chicken stock to a boil, add millet, cover and let simmer for about 15 minutes or until all water is gone and the millet is tender. Add rest of the ingredients except flour and mix well. Give flour into a deep dish, form 4 balls from the millet mixture and one by one press them flat. Form nice pads from them. In a frying pan heat olive oil and fry millet cakes until they are golden brown. About 5 minutes per side.

ENJOY!!

MY 5 ELEMENTS CARROT-GINGER SOUP

carrot soup

A heartwarming soup is good for your soul!

MY 5 ELEMENTS CARROT-GINGER SOUP

1 Tbsp olive oil

1 garlic clove, crushed

1 onion, chopped

4 carrots, peeled and chopped into small cubes

2 cm ginger, peeled and chopped

½ chicken bullion cube

½ hand full fresh parsley

Salt, pepper

In a heavy pot heat the olive oil and shortly fry onion, garlic and carrots. Fill with water to cover and add bullion cube, parsley and pepper.  Cook until carrots are tender about 15 minutes, depending on the size of the carrots. Blend with an immersion blender and add water to obtain the desired consistence.  Heat up one more time and add salt and pepper to taste.