Zizi's Adventures - Real Food, Real Stories

Vegan Vanilla Strawberry Bread and Another Trip to Börzsöny Mountain

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My friends, I plus three cute dogs went on a one day hiking trip to Börzsöny mountain in Hungary. Börzsöny is a beautiful place with gorgeous nature and great hiking opportunities, throughout the mountain is the right place for a day or a weekend getaway. Börzsöny is a mountain range in Northern Hungary and about 70 km away from Budapest, near the Slovakian border.
Artisan ice-cream: chestnut honey, strawberry and vanilla

Vintage board
Doggies

I had two of my vegan friends on this trip with us that’s why I wanted to bake something delicious vegan they could eat too. I love baking loaf cakes – they are so easy to make. 
This was the first time I used “flax egg” (ground flax + water) in my baking. If you are looking to adapt a baking recipe to suit a vegan, or if you simply are out of eggs and have flax seed on hand, this is how you can successfully replace eggs in some of your baking. Flax seed has a distinctive nutty taste, so it is a delicious subsitute in things like muffins, oatmeal cookies, loaf cakes and pancakes. To replace one egg, measure one tablespoon of flax seed and grind in a blender or coffee grinder. Add ground flax seed to a small bowl with 3 tablespoons of water, and whisk. That’s all!
If you want to make this bread really special, whip up some cream, add some basil to it and top this wonderful flavoured whipped cream on each slice of the strawberry cake.  Yummie!
Vegan Vanilla Strawberry Bread

Ingredients

– 2 cups white spelt flour
– 1/2 cup whole wheat spelt flour
– 1/3 cup natural cane sugar
– 1/2 cup coconut oil
– 3/4 cup oat milk
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1 tablespoon ground flax
– 3 tablespoons water
– 20 pieces of strawberry, pureed with a blender
– 1 vanilla bean, split and seeded
– 200 ml cream (optional)
– 6-8 basil leaves, chopped (optional)

Method

Start by prepping the “flax egg” by combining 1 tablespoon flax with 3 tablespoons water in a small bowl. Side aside for 15-20 minutes and allow to thicken. Preheat the oven to 180C (350F).
In a bowl combine the dry ingredients: flours, baking soda and baking powder. In another bowl mix together the wet ingredients: first oat milk with cane sugar, then add coconut oil, vanilla and the flax egg mixture and combine. Mix wet ingredients into dry, and stir until everything has just combined. Add strawberry puree and stir again. You will get a beautiful light pink batter. 🙂 Pour batter into a silicone loaf pan (mine is 25 cm  – 9,75 inch long) and bake on 175-180C (350 F) for 40-50 minutes. It’s ready when the cake tester (or toothpick) comes out clean. Once the cake is done, remove it from the oven and allow to cool completely.
It’s time to make the whipped cream. Pour the cream into a bowl and mix until it forms stiff peaks or if you are lazy use an electric mixer. 🙂 Gently fold in the chopped basil. Spread the basil whipped cream on each strawberry cake slice. Topped with more strawberries and you are in heaven. 🙂

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.

Coconut Bread

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I love every kind of bread, especially the sweet ones. I’m a sweet bread girl. 🙂 They are great with your coffee and tea for breakfast or afternoon. I found this recipe is Tara’s site but I did some changes. It caught my eye for the first time and decided to bake it as soon as I can.

Coconut Bread

Ingredients (makes 1 loaf)

– 150 g (1 cup) white spelt flour, sifted
– 150 g (1 cup) whole wheat spelt flour, sifted
– 80 g (1 cup) desiccated coconut
– 250 ml (1 and 1/4 cup) coconut milk
– 110 g (1/2 cup) cane sugar
– 2 organic eggs
– 2 teaspoons baking powder
– 2 teaspoons cinnamon
– 1/2 teaspoon salt
– 1/2 vanilla bean, split and seeded
– 6 tablespoons coconut oil (you can use butter too)

Method

Preheat the oven to 180C (350F). In a bowl mix together the wet ingredients: first the eggs with the sugar, then add vanilla seeds and coconut milk. Set aside. In another bowl mix together the dry ingredients: flours, baking powder, cinnamon, salt and desiccated coconut. Pour the wet ingredients into the dry one, stirring until just combined. Also fold in the coconut oil. Pour it in a 25 cm (9,75 inch) long loaf pan and bake it on 170-180 C (338-356 F) for about 40 minutes. It’s ready when the cake tester (or toothpick) comes out clean.

Cinnamon-Maple Syrup Bread

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I have already tried a couple of bread recipes. First came the banana bread, then the zucchini-chocolate and last Christmas I tried butternut squash-walnut bread. I baked this cinnamon-maple syrup one for my parents’ birthday instead of a cake. They loved it. It’s so moisture and smells amazing. The recipe comes from Kelly. Check out her blog, eat make read, it’s so gorgeous… especially her polka dots dish cloths.

Cinnamon-Maple Syrup Bread

Ingredients

– 1 cup whole wheat spelt flour, sifted
– 1 and 1/4 cups white spelt flour, sifted
– 1/2 cup maply syrup
– 3 tablespoons rice syrup
– 2 teaspoons cinnamon
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1 teaspoon salt
– 3/4 cup oat milk (you can use milk, rice milk, soy milk too)
– 50 g butter, melted
– 2 organic eggs
– 1 vanilla bean, split and seeded
– 30 g butter, cold and cut into small cubes
– 2 teaspoons cinnamon

Method

Preheat the oven to 180C (350F). In a large bowl mix together the dry ingredients: flours, 2 teaspoons cinnamon, baking soda, baking powder and salt. In a separate bowl combine oat milk, eggs, melted butter, maple syrup, rice syrup and vanilla. Beat well until smooth. Add the wet ingredients to the dry and mix together until combined.

In a small bowl sprinkle the cold butter cubes with 2 teaspoons of cinnamon and gently fold this into the batter. Pour it in a 25 cm (9,75 inch) long loaf pan and bake it on 170-180 C (338-356 F) for about 40-50 minutes. It’s ready when the cake tester (or toothpick) comes out clean.

Vegan Butternut Squash-Walnut Bread

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Hmmm… karácsonyi készülődésre fogom az újabb sütőtökös receptemet. 🙂 Igen, újabb sütőtök, most dióval párosítva, ami valljuk be, karácsonyi alapanyag (is). A süti ráadásul vegán. Nem kell megijedni, ez nem jelenti azt, hogy margarint és különleges összetevőket használtam az elkészítéséhez; minden megvehető piacon és szupermarketben. Vegán és nem vegán barátaim körében is nagy sikert aratott. A recept Joy-tól származik, módosítottam az összetevőkön.

Hozzávalók:
– egy hosszúkás sütőtök fele, magjai eltávolítva, megsütve, belseje kikanalazva
– 1 bögre tönköly fehérliszt
– 3/4 bögre teljeskiörlésű tönkölyliszt
– 1/2 bögre olaj
– 1 teáskanál sütőpor
– 1 teáskanál szódabikarbóna
– 1 teáskanál fahéj
– 1 teáskanál őrölt szegfűszeg (mozsárban törtem össze a darabokat)
– 1/2 teáskanál szerecsendió
– 1/2 teáskanál só
– 5 evőkanál barna nádcukor
– 3 evőkanál juharszirup
-10-12 evőkanál víz
– két kisebb maréknyi dió, durvára vágva
(A recepthez használt bögre 2,5-2,6 dl-es.)

Melegítsük elő a sütőt 170 fokra. Egy tálban keverjük össze a liszteket a sütőporral, szódabikarbónával, sóval és a fűszerekkel. Egy másik tálban keverjük össze a sütőtököt, olajat, juharszirupot, cukrot és a vizet, majd adjuk hozzá a diót. Adjuk a nedves hozzávalókat a szárazhoz, jól keverjük el. Lágy tésztát kapunk. Öntsük a tésztát püspökkenyér formába (az enyém 25 cm hosszú) és süssük 170-180 fokon 40-50 percig (sütőtípustól függ az idő!). Akkor van kész, ha a beleszúrt fogpiszkálóra nem ragad rá a tészta.

Sütőtökös receptek még a blogon:
Sütőtökös póréhagymás fusilli
Sütőtök krémleves
Sütőtökös vöröslencse leves
Sütőtökös palacsinta
Sütőtök “fasírtgolyók” karórépa-burgonyapürével
Sütőtök-csokoládé muffin
Sütőtökös csokis zabkeksz