sweet

Vegan Walnut Coffee Cake

January 14, 2017 by Zizi

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!

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.

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).

Vegan Fig Yoghurt Dessert With Walnut Vanilla Crumble

September 17, 2013 by Zizi

Finally I’m brave enough to go out with my cute son, Adam to run a few errands and to do shopping. The best way to travel in the city is using the public transport that means it’s better to take your baby in a carrier than using the pram (at least in Budapest). Public transport and the whole city is not ready for moms and disabled people. Hopefully it’ll change very soon.

Using a carrier (like this one) has its advantages: both of my hands are free, easier to walk, to get on and off buses and the best part is that Adam is so close to me that I can feel his snuffle and his own special baby smell. 🙂

Finally when we get home we always happily tell dad what we did, where we went and what an incredible day we had (at least I enjoyed it but we should ask Adam too if he likes shopping or not 🙂 ).

On a day when we went shopping I bought these delicate, juicy purple figs. It’s so rare to get figs in Hungary (although the weather is suitable to grow!) that’s why I was over the moon to get my hands on them. I was wondering how to use them… baking a fig frangipane tart or something else? Then I found one of Slyvie’s recipes and I decided to make a similar parfait dessert using these wonderful purple figs. It is not only a dessert but it’s perfect for a Sunday brunch as well.

Vegan Fig Yoghurt Dessert With Walnut Vanilla Crumble

Ingredients (serves 2)

For the crumble
– 1 cup walnuts
– 1/4 cup raisins
– 1 vanilla bean, split and seeded
– 1/4 teaspoon salt

For the yoghurt cream
– 1 cup soy yoghurt / yoghurt
– 1 medium lemon’s juice and zest
– 2 tablespoons honey or maple syrup
– fresh figs, sliced

Method

Place the walnuts, raisins, vanilla and salt in a food processor. Pulse until chopped and crumbly.

In a bowl mix together the soy yoghurt with lemon juice, zest and honey (or maple syrup).

Place sliced figs in the bottom of a glass and top with a layer of walnut crumble, then lemon yoghurt. Repeat to create multiple layers.

Pistachio & Vanilla Bean Shortbread Cookies From Aran Of Cannelle Et Vanille Blog

August 9, 2013 by Zizi

I found Aran‘s beautiful award-winning blog, Cannelle et Vanille on the internet a few years ago. I fell in love with it for the first time. I remember I saved so many recipes to make them (I did a few of them! :)). Even though I love her gluten-free recipes and travel stories, I always go back to her blog because of the breathtaking photos. I learn so much about food styling and photograpy just looking at Aran’s pictures.

When I asked her to guest post on my blog I didn’t know how she will react. As I expected she was so nice and happy to help me out. She told me she was very busy with a big move (from Florida to Seattle) and travelling to teach at different workshops (one of my dreams is to participate in one!) but she would try her best!

Here she is sharing one of her cookie recipes from her first incredibly photographed cookbook, Small Plates & Sweet Treats. Aran says: “This shortbread gathers two of my favorite ingredients – pistachios and vanilla beans – in one treat. They are coated in powdered sugar while warm, which creates a slightly creamy coating. I make batch after batch of these during the holiday season. They are great to give as gifts.”

Pistachio & Vanilla Bean Shortbread Cookies

Ingredients (makes about 50 cookies)

– 1 cup (140 g) superfine brown rice flour
– 1/2 cup (80 g) potato starch
– 1/2 cup plus 2 tablespoons (70 g) gluten-free oat flour
– 1/4 cup (30 g) tapioca starch
– 1 teaspoon salt
– 1/2 cup (80 g) unsalted natural pistachios
– 16 tablespoons (225 g) unsalted butter, room temperature
– 3/4 cup (90 g) powdered sugar, plus more for dusting, sifted
– 1 vanilla bean, split lengthwise and seeds scraped

Method

In a medium bowl, whisk toether the superfine brown rice flour, potato starch, oat flour, tapioca starch and salt. Measure 1 tablespoon of this flour mixture and add it to a food processor along with the pistachios. Pulse until the pistachios are ground to a fine powder.

Combine the soft butter, powdered sugar and vanilla seeds in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on low speed for a few seconds so the powdered sugar doesn’t fly everywhere. Increase the speed to medium-high and cream together until light, about 2 minutes. Scrape down the sides of the bowl and the paddle.

Add the dry ingredients along with the ground pistachios to the mixer bowl. Mix until the dough comes together; it will be a sticky dough. Turn the dough out onto a work surface and shape it into a log that is approximately 13 inches long and 2 inches in diameter. Wrap the log in parchment and roll it, trying to make it as round as possible. Refrigerate the dough for at least 1 hour.

Preheat the ovent to 180C (350F). Remove the dough form the refrigerator and unwrap it. Cut disks that are 1/4 inch thick. Place them 2 inches apart on a baking sheet lined with parchment paper.

Bake for 10 minutes, until lightly golden on the bottom, but do not overbake, as they will become very hard. Let them cool on the baking sheet for about 10 minutes. Dust them with powdered sugar. Store tightly wrapped at room temperature for up to 3 days.

*****

Interview to get to know Aran a bit more…

Where are you from? Where do you live?
A: I was born and raised in Bilbao in the Spanish Basque Country and I currently live in Seattle, Washington.

What is the name of your blog?
A: Cannelle et Vanille.

How long have you been blogging?
A: I started blogging in January 2008, so that if over 5 years.

When did you start cooking/baking?
A: I started cooking and baking very young as I grew up with grandparents who owned and operated a pastry shop. I remember being as young as 6 or 7 and helping my mom in the kitchen. In my late 20s I attended culinary school and worked as a professional pastry chef for 4 years until I had my first son.

Who (where) did you learn cooking/baking from?
A: I learned to cook from my mother and grandmother and to bake from my uncles and grandfather who were all pastry chefs. We lived across the street from the pastry shop so I spent most of my time there with the smell of cinnamon, vanilla, simmering milk and fermenting yeast.

What is your signature dish?
A: Oh that’s hard to answer. My friends really appreciate my baking skills, but they usually ask me to make them tortilla de patatas, which is a traditional Spanish omelet with potatoes, onions and eggs.

What is your favourite vegetarian/vegan meal?
A: I love lentils and I make them all the time for my family, so I would probably say that lentil soup with lots of root vegetables and kale or Swiss Chard is one of my favorite meals. I love soups in general – anything I can eat with a spoon I love.

Where do you get inspiration from?
A: From many different places… the farmers market, restaurants where I eat, cookbooks, other makers and artists, ceramics… It’s endless.

What was the most memorable food you have eaten during your travels?
A: I absolutely loved the last meal I had at Martin Berasategui’s restaurant outside of San Sebastian a few months ago. It took my breath away.

Name three things you always have in your fridge!
A: Eggs, some kind of green like kale or Swiss Chard, and plain yogurt.

Is there a food that always reminds you of home?
A: Yes, tortilla de patatas, leeks and potato soup, arroz con leche…

What would people be surprised to find in your kitchen? Is there anything you want to share?
A: When I have chicken feet in my freezer I know it’s going to be a good day. The best stock to be made.

—

All photos are courtesy of Aran Goyoga.

Coco-Cocoa Brownies from Emma Of The Poires Au Chocolat Blog

June 6, 2013 by Zizi

Let me introduce you my second guest, Emma who writes the wonderful dessert blog Poires au Chocolat. I’m amazed by her recipes, photos and videos. She has a degree in English Language and Literature but she also studied pâtisserie at Le Cordon Bleu in London. She offered to share a sweet recipe with us. Here is Emma…

“These are tender cake-style brownies with a little crisp crust. I usually make them with butter but I thought it’d be interesting to see how coconut oil worked – I’m so glad I tried it out. Feel free to throw in some nuts or any other add-ins (probably around 100 g would be right) – though I like these plain.”

Coco-Cocoa Brownies
(adapted from Alice Medrich’s recipe in Chewy Gooey Crispy Crunchy)

Ingredients (makes 12 brownies)

– 200 g light brown sugar
– 130 g coconut oil
– 65 g quality unsweetened cocoa powder
– 1/2 teaspoon vanilla extract or paste
– 1/4 teaspoon fine sea salt
– 2 eggs, cold from the fridge
– 65 g plain flour
– 1 tablespoon of toasted shredded coconut or handful of toasted coconut strips

Method

Preheat the oven to 160C/325F. Line an 8″ square tin with greased foil or baking parchment.

Place the sugar, solid oil, cocoa powder, vanilla and salt into a bowl and suspend it over a pan of barely simmering water. Stir together as it melts and keep heating until the mixture is uniform and hot to the touch. Sit aside to cool until the mixture is lukewarm.

Once the mix has cooled, beat in the eggs one by one, then stir in the flour. Beat for forty strokes – when you’re done, it should be silky, thick and generally glorious. Pour into the tin and sprinkle with the toasted coconut. Bake for 20-25 minutes until set and risen a little. Leave to cool then slice into bars.

*****

Interview to get to know Emma a bit more…

Where are you from? Where do you live?
E: I grew up in the countryside in Devon, England. I now live in Oxford, where I went to university. My mum has lived in the Swiss Alps since I left home (I’m the only child of a single parent, so she wanted a change of scene at the same time and we’d spent several winters there already) – so I also spend a lot of time there.

What is the name of your blog?
E: Poires au Chocolat.

How long have you been blogging?
E: I’ve been blogging for four years, since I was 19.

When did you start cooking/baking?
E: My mum taught me to cook and bake from a young age. I was always allowed to play in the kitchen (there’s a funny story from when I was three about a perpetually hungry house guest who used to sneak food from the fridge in the night and a pot of vegetable scraps I’d been cooking for my doll…). I also spent a lot of time cooking with my grandma as I grew up – making jam and that sort of thing.

Who (where) did you learn cooking/baking from?
E: As I said above, I learnt most of my savoury skills and basic baking skills from my family. I’ve since augmented my baking knowledge by reading, lots of practice and attending culinary school for six months.

What is your signature dish?
E: I’m not sure I have a signature dish to be honest – I guess baking and desserts in general.

What is your favourite vegetarian/vegan meal?
E: I’ve been craving ratatouille with couscous recently (perhaps an odd pairing, especially as we usually add cheese such as gruyere or strong cheddar on top).

Where do you get inspiration from?
E: From books (old and new, recipe and reference, fiction and non fiction), blogs and the ingredients themselves.

What was the most memorable food you have eaten during your travels?
E: I ate some really wonderful food when I spent six weeks in California last year – there were so many fresh, delicious dishes and interesting ideas. Other than that, I’m addicted to gelato.

Name three things you always have in your fridge!
E: Butter, milk and homemade jam.

Is there a food that always reminds you of home?
E: My mum makes an amazing fish pie with salmon, any firm white fish, a little bit of smoked fish, scallops and prawns in white sauce with a crisp herby-cheese-breadcrumb topping that always reminds me of home (though I guess this might not be the place to talk about that recipe!). It’s one of the few dishes she makes that I don’t seem to make myself.

What would people be surprised to find in your kitchen? Is there anything you want to share?
E: I’m not sure, really. Perhaps that I’m not a particularly adventurous savoury cook? I tend to make the things I’ve eaten all my life (and, contrary to my insistence on their use for baking, I never use scales to make them – I was taught by eye, not recipe).

—

All photos are courtesy of Emma Gardner.

Date Olive Oil Banana Bread

April 7, 2013 by Zizi

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.

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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