Zizi's Adventures - Real Food, Real Stories

Lime Olive Oil Greek Yoghurt Cake

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When I first saw this cake on Peter’s blog, Souvlaki For the Soul, I knew I had to bake it. The next weekend we celebrated my brother’s birthday and I promised to bake something delicious for him and my family. This cake turned out an absolute hit, everybody loved it!

I usually don’t print out recipes (like this one) I collect day by day, but I save them on Pinterest in my “I want to make” board. I have 395 pins in this board now and I think I made 5% of the saved recipes… and the number increases everyday because I always find something delicious, yummie I would love to try. Sometimes I just want to stay at home and start cooking and baking all the recipes. Do you feel the same?

Lime Olive Oil Greek Yoghurt Cake

Ingredients

– 1 cup white spelt flour
– 3/4 cup whole wheat spelt flour
– 1 cup (300 g) Greek yoghurt
– 1/3 cup extra virgin olive oil
– 1/3 cup cane sugar
– 1/4 cup lime juice (freshly squeezed)
– 1 lime’s zest
– 2 organic eggs
– 2 teaspoons baking powder
– 1/2 teaspoon salt

Method

Preheat the oven to 180C (325F). In a bowl mix together the dry ingredients: flours, baking powder and salt. In another separate bowl whisk the eggs with the cane sugar, then add yoghurt, olive oil, lime juice and zest. Pour the wet ingredients mixture into the dry one using a spatula mix until combine. Grease with olive oil a 22 cm springform baking tin and pour the dough into it and bake for about 40-50 minutes at 180C (325F). The cake is ready when the top is golden brown and the skewer inserted into the middle comes out clean.

Once cooled, sprinkle the top with powder sugar and lime zest.

Vegan Strawberry Buckwheat Pancake

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I made my first vegan pancake not long ago. Since then I tried different kind of flours with different kind of fruits. To be honest I had a few kitchen failures as well so I have to work on some of the recipes because they didn’t turn out how I wanted to. This strawberry buckwheat one was a complete success and the first time using buckwheat flour.
Buckwheat flour is flour ground from Fagopyrum esculentum, known more casually as buckwheat. It has a rich, earthy, nutty flavor and a very high nutritional value, making it popular in many nations, especially in Asia. In addition, buckwheat flour is gluten free, leading people with gluten intolerance to seek it out as a flour alternative. Buckwheat is an excellent source of protein. It is one of the few sources of plant protein that contain all 8 essential amino acids, in particular the amino acids lysine, threonine and tryptophan.
It is low in fat and high in fibre. It is also a good source of complex carbohydrate and has a low simple carbohydrate (sugar) content. Buckwheat is rich in iron, potassium, zinc, calcium, phosphorus, manganese, magnesium and selenium. It also contains the antioxidants vitamin E, rutin and quercitin.All things considered, that makes buckwheat and its flour a pretty healthy food.

Vegan Strawberry Buckwheat Pancake

Ingredients (makes 10 pancakes)

– 1 cup buckwheat flour
– 1/4 cup whole wheat spelt flour
– 2 tablespoons baking powder
– 1/2 vanilla bean, split and seeded
– 1 cup oatmilk
– 2 tablespoons sunflower oil + for cooking
– 1 tablespoon maple syrup + for serving
– pinch of salt
– 8 pieces of strawberries, cut in thin slices

Method

In a bowl mix together the dry ingredients: flours, baking powder, salt. In another separate bowl mix together oatmilk, oil, vanilla and maple syrup. Give each mixture a stir then add the wet to the dry combining just until mixed. Add the strawberry slices and mix it with the batter. Set aside for 5 minutes to allow batter to rise.

Prepare a non-stick pan with 1 teaspoon oil on medium heat. Spoon batter into pan, forming a pancake. Cook until lightly brown on the bottom. Turn and brown the other side. Serve with maple syrup and more strawberries.

Rhubarb and Apple Bread

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Rhubarb is my new favourite vegetable that is usually prepared and eaten much like a fruit. I remember when I was about 10 years old we had rhubarb plants in our hobby garden. That time it wasn’t very known in Hungary and we didn’t know how to use it exactly. Now when it is in season I bake or make compote from it every week. I think I fell in love with rhubarb…
This recipe is from Maria, although I did a bit of changing. This bread is great for breakfast or for an afternoon snack. Yummie!

Rhubarb and Apple Bread

Ingredients

– 1 cup whole wheat spelt flour
– 1/2 cup white spelt flour
– 1 teaspoon cinnamon
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup apple puree
– 1/4 cup sunflower oil
– 2 organic eggs
– 1/4 cup natural cane sugar
– 3 tablespoon honey
– 1 vanilla bean, split and seeded
– 1 cup chopped rhubarb
– 1 cup chopped, peeled apple

Method

Preheat the oven to 180C (350F). In a bowl mix together the dry ingredients: flours, cinnamon, baking powder and salt. In another bowl whisk the eggs with the cane sugar then add apple puree, oil, honey and vanilla. Mix until combine. Gently fold in the chopped rhubarb and apple. Slowly pour the wet ingredients in the dry one and mix until everything is combined. Pour it in a 25 cm (9,75 inch) long loaf pan and bake it on 175-180C (340-350F) for about 40-50 minutes. It’s ready when the cake tester (or toothpick) comes out clean.

Vegan Oatmeal Walnut Chocolate Chip Cookies

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I found this recipe on Stephanie‘s blog, Desserts for Breakfast. Do you know her blog? If you don’t, hurry up and check it out after reading my post. She is such a talented baker and photographer. She bakes so fantastically. Make sure you don’t look at her photos when you are craving after sweets… otherwise you will die in front of your computer. 🙂 Thanks to Twitter we became friends. I hope we will have the chance  to meet in person one day. My secret wish is to bake, stlye and photograph a cake together with Stephanie. 🙂
So the basic recipe is hers but I veganized it. I didn’t use eggs, milk and butter but the recipe worked without them. I used a natural sweetener birch tree xylitol to sweeten the cookies. It is roughly as sweet as normal sugar with only two-thirds the food energy. Xylitol is an all natural sugarless sweetener from birch trees. If you can’t find xylitol of course you can use cane, palm or normal sugar.

Vegan Oatmeal Walnut Chocolate Chip Cookies

Ingredients

– 1 cup white spelt flour
– 1 cup whole wheat spelt flour
– 2 cups rolled oats
– 1,5 teaspoons baking soda
– 1,5 teaspoons baking powder
– 1 teaspoon salt
– 1 cup coconut oil
– 1/2 cup xylitol (natural sweetener, birch tree sugar)
– 3/4 cup oatmilk
– 1 cup walnut, roughly chopped
– 1 cup bittersweet chocolate chips
– 2 tablespoons hot water
– 1/2 vanilla bean, split and seeded

Method

Preheat the oven to 175C (350F). Line the baking sheet with parchment paper and set aside. 
In a large bowl mix together the dry ingredients: flours, rolled oats, baking soda, baking powder and salt. In another bowl mix to combine the wet ingredients: oatmilk, coconut oil, vanilla and at the end the xylitol. Mix quickly then add the wet ingredients to the dry ones. Add the hot water and mix until combine. Using a spatula fold in the walnut and chocolate chips. Take two teaspoons of the dough, form a ball and place on the prepared baking sheet. Flatten the ball slightly, then repeat with the remaining dough. The biscuits will spread during baking so leave space amongst them. Bake for 15 minutes at 170C (350F) until the cookies are golden brown.

Anzac – Vegan Oatmeal and Coconut Biscuits

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I found this recipe on a fellow Hungarian food blogger’s site, Niki. I haven’t heard of this Anzac biscuit before. Have you? Let’s see the interesting story of it…
Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. Today, ANZAC biscuits are manufactured commercially for retail sale. The first published use of the name Anzac in a recipe was in an advertisement in the 7th edition of St Andrew’s Cookery Book (Dunedin, 1915). This was a cake, not a biscuit, and there were no mixing instructions. The combination of the name Anzac and the recipe now associated with it first appeared in the 9th edition of St Andrew’s Cookery Book (Dunedin, 1921) under the name “Anzac Crispies”. Subsequent editions renamed this “Anzac Biscuits” and Australian cookery books followed suit. This is a sweet biscuit and very popular in Australia and New Zealand. (Source: Wikipedia.)

Anzac – Vegan Oatmeal and Coconut Biscuits

Ingredients
– 100 g rolled oats
– 100 g desiccated coconut
– 100 g whole wheat spelt flour
– 50 g white spelt flour
– 100 g coconut oil
– 80 g birch tree xylitol (you can use cane sugar instead of this)
–  1 teaspoon baking soda
– 2 tablespoons rice syrup (you can use honey, agave or golden syrup)
– 2 tablespoons hot water
Method
Preheat the oven to 170C (325F). In a small bowl combine coconut oil and rice syrup. In another separate bowl mix together the dry ingredients: oatmeal, desiccated coconut, flours, baking soda and birch tree xylitol. Pour the rice syrup mixture into the dry ingreditens, add the hot water and using a wooden spoon mix until just combined. You will get a sticky dough. Take two teaspoons of the dough, form a ball and place on the baking sheet lined with parchment paper. Flatten the ball slightly, then repeat with the remaining dough. The biscuits will spread during baking so leave space amongst them. Bake for 15 minutes at 170C (325F) until the biscuits are pale golden brown.