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Vegan Walnut Coffee Cake

January 14, 2017 by Zizi

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Me and coffee? Yes, we have a good relationship… thank you for your question. If there is something like social smoker, I assume there is something like social coffee drinker. I am one of them. I never drink coffee to wake myself up, I never drink coffee early morning on an empty stomach. I drink coffee – usually after lunch and a few times a week – because I love the taste of it and I love the feeling and ritual around it.

I remember I started loving the taste of coffee when Ivan and I were backpacking around Morocco. Two backpacks, two flight tickets, a Lonely Planet guide book and some money – that was all we took. And – of course – the road plan in our head about what we would like to see. No accommodation bookings, no pre-paid train tickets, nothing. Although we drank as many cups of mint teas as we could, we also had many coffee lattes. I don’t know what the Moroccans’ secret is to make so creamy and dreamy coffee lattes but it was amazing. Maybe the way they cook the coffee or the quality of milk… I don’t know but I haven’t had so tasty coffee lattes since then!

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A couple of years later my taste has become more sophisticated and I’m interested in the quality of coffee too. I also became vegan so I usually drink my coffee with almond or oat or rice milk. This is how I like it: great coffee + non-dairy milk, plus a bit of cane or coconut sugar. If I go out I like to drink coffee at one of the many specialty coffee shops in Budapest. As this article says: “It seems like a new specialty coffee shop opens in Budapest on a weekly basis, which isn’t a bad thing – the fierce competition only results in better baristas, better service, better facilities, and, of course, better coffee.” Coffee has a culture now in Budapest, it is very trendy to have a cup of hot deliciousness at one of the popular places – that are also great meeting points or working/study places.

If I drink coffee at home I like to try different kind of blends for example from www.gourmesso.com that has Nespresso compatible pods that come in 25 varieties – which differ in flavour and intensity – of which most are Fair Trade certified. This selection gives me the opportunity to have that feeling and ritual that I like to have when drinking coffee. And it is always great to have a slice of cake with your coffee… like this walnut coffee cake which has a slightly coffee taste and also moist because of the bananas and crunchy because of the chopped walnuts on top.

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Vegan Walnut Coffee Cake

Ingredients (for one loaf)

– 2 bananas, peeled and mashed with a fork
– 1 and 1/4 cups walnut meal (ground walnut)
– 1 and 1/4 cups white spelt flour
– 1/2 cup coffee
– 1/4 cup rice milk (you can use any non-dairy milk)
– 6 tablespoons maple syrup
– 3 tablespoons coconut oil
– 2 tablespoons ground flaxseed
– 6 tablespoons water
– 3 and 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon vanilla powder or 1 vanilla bean, split and seeded
– 1/2 cup roughly chopped walnut + 3 tablespoons coconut sugar

Method

In a small bowl mix together the ground flaxseed with the water to make a “flax egg” – let the mixture sit for a 6-8 minutes until thickened. Line a 23 cm (9 inch) long loaf pan with parchment paper. Preheat the oven to 180C (356F).

In a bowl combine the dry ingredients: spelt flour, ground walnut, baking powder, vanilla and salt. In another bowl mix together the ricemilk, the coffee, the coconut oil, the maple syrup and the mashed bananas. Add the flax egg and pour these wet ingredients mixture into the dry one, stirring until just combined.

Pour the mixture into the loaf pan, sprinkle the top with the chopped walnut and coconut sugar and bake it on 180C (356F) for about 60 minutes. It’s ready when the cake tester (or toothpick) comes out clean but the cake will be very moist (because of the coffee and bananas).

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Filed Under: vegan Tagged With: baking, banana, banana bread, bread, breakfast, coffee, loaf, sweet, walnut

Tomato Bruschetta And A Little Bit Of Sunny Tuscany

August 29, 2014 by Zizi

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In the last few years we traveled to Tuscany a few times – thanks to our friends, Giulia’s and Emiko’s invitations – but I didn’t write about these experiences on my blog. Two years ago we spent a few days in Cecina with our dear foodie friends: Emiko, Giulia, Karin and Regula.

Cooking together with friends is always so much fun and it’s a great way to learn something new. I gained so much inspirations from these trips, I learnt many new recipes so I would like to share a few of them with you (step by step). The first one is bruschetta… one of the best ways to enjoy the bounty of summer. A delicious and easy appetizer that captures the flavors of ripened tomatoes, fresh basil, garlic, and good quality olive oil.

I’m so sad because it looks like summer is really over here in Hungary… We can still buy sun-ripened tomatoes at the markets so until the season is over make sure to make tomato bruschetta at least once!

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Tomato Bruschetta
(Recipe: from Giulia’s second cookbook, I Love Toscana)

Ingredients

– few slices of sourdough bread, toasted
– 400 g riped tomatoes, chopped
– 2 cloves garlic, chopped
– extra virgin olive oil
– fresh basil, chopped
– salt, freshly ground black pepper

Method

Put the chopped tomatoes into a large bowl, season with salt and pepper, the chopped garlic and basil, plus add a few tablespoons of olive oil. Make this well in advance, allowing a few hours to let the tomatoes infuse the flavour. Leave the bowl covered in the fridge.

If you are ready to serve the bruschetta, spoon the tomatoes over slices of toasted bread. Drizzle with more extra virgin olive oil.

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Few photos of the trip…

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IMG_4218_aMaking authentic bruschetta

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Cecina

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Filed Under: vegan Tagged With: bread, Italy, salad, sandwich, tomato, travel, traveling, Tuscany

Date Olive Oil Banana Bread

April 7, 2013 by Zizi

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Banana bread is the all time favourite classic bread in our household. I tried many recipes and all of them gave the perfect result (like this vegan one with almond and chocolate). This one doesn’t contain sugar, it is sweetened with dates and bananas. It’s moist, delicious, also gluten-free and sweet enough without sugar. It’s also crisp because of the toasted sunflower- and pumpkin seeds on top. It’s perfect and wonderful for an afternoon tea/coffee session or for breakfast (toasted).

Make sure to use overripe bananas to get the best banana flavour.

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Date Olive Oil Banana Bread
(Recipe inspiration: My Darling Lemon Thyme)

Ingredients

– 1 cup dates (about 9 pieces), pitted, chopped
– 2 tablespoons boiling water
– 1 teaspoon baking soda
– 1 and 1/2 cups brown rice flour
– 1/2 cup millet flour
– 2 teaspoons baking powder
– 3 bananas, peeled and mashed with a fork
– 1/2 cup extra virgin olive oil
– 2 organic or free-range eggs
– 1 vanilla bean, split and seeded
– grated zest of 1 lemon
– sunflower seeds, pumpkin seeds

Method

In a small bowl mix together chopped dates with baking soda and boiling water. Set aside. Line a 23 cm (9 inch) long loaf pan with parchment paper. Preheat the oven to 180C (356F).

In a bowl combine the dry ingredients: rice flour, millet flour, baking powder. In another bowl mix together the wet ingredients: mashed bananas, olive oil, eggs, lemon zest and vanilla. Pour the wet ingredients mixture into the dry one, stirring until just combined. Fold dates, hot water and baking soda in.

Pour the mixture into the loaf pan, sprinkle the top with sunflower- and pumpkin seeds and bake it on 180C (356F) for about 60 minutes. It’s ready when the cake tester (or toothpick) comes out clean.

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Filed Under: ovo Tagged With: baking, banana, banana bread, bread, breakfast, date, glutenfree, loaf, sugar free, sweet

Vegan Banana Bread With Almond & Chocolate

August 21, 2012 by Zizi

Oatmilk in little bottles

I’ve already baked banana bread before (and different kind of “bread cakes”) but not in a vegan way. Banana bread is one of those things that is great on it’s own or with a cup of coffee/tea or next day for breakfast. You can add different kind of fillings, like chocolate, fruits (blueberry, strawberry, etc.), nuts (walnut, hazelnut, almond, etc.) and seeds (sesame, sunflower, pumpkin, etc.).Using different flours in the batter also makes it rich and filling. Bananas create a very soft, moist, not too sweet, cake-like quick bread that you just simply can’t stop eating.

Did you know that banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s?

Vegan Banana Bread With Almond & Chocolate

Ingredients

– 1 cup whole wheat spelt flour
– 1/2 cup white spelt flour
– 2 teaspoon baking powder
– 1 teaspoon salt
– 2 evőkanál ground flaxseed + 1/4 cup (60 ml) water
– 1/2 cup oatmilk (you can use rice milk or soy milk)
– 1/3 cup cane sugar
– 3 ripe bananas, mashed
– 1 vanilla bean, split and seeded
– 1/2 cup almond, roasted in a dry pan, then roughly chopped
– 1/2 cup chocolate (70% cocoa content), chopped

Method

In a small bowl mix together the ground flaxseed with the water to make a “flax egg” – let the mixture sit for a 6-8 minutes until thickened. Preheat the oven to 180C (356F).

In a bowl combine the dry ingredients: flours, baking powder and salt. In another bowl mix together the oatmilk with the cane sugar and mashed bananas. Add the vanilla and the flax egg and pour these wet ingredients mixture into the dry one, stirring until just combined. Fold roasted almonds and chocolate in.

Pour it in a 25 cm (9,75 inch) long loaf pan and bake it on 180 C (356 F) for about 40-45 minutes. It’s ready when the cake tester (or toothpick) comes out clean.

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Filed Under: vegan Tagged With: almond, baking, banana, banana bread, bread, chocolate, loaf, sweet

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