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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

Vegan Green Vanilla Protein Smoothie

February 6, 2016 by Zizi

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We tried something new in our breakfast smoothie. We added pea protein to it to make it more nutritional. Pea protein is a natural vegetable based protein which offers a comprehensive nutritional and amino acid profile. It has over 23g of protein per serving which will contribute to the growth and maintenance of muscle mass. It’s also low in fat.

Cashew butter is also great tasting and natural source of healthy protein. Cashew butter is loaded with phosphorus, copper, iron and magnesium, which all present wonderful health benefits both independently and in combined various kinds of food. Cashew butter also contains half less sugar than peanut butter and significantly less additives.

Vegan Green Vanilla Protein Smoothie

Ingredients (serves 3)

– 2 ripe bananas, peeled
– 2 cups hazelnut milk (any other non-dairy milk can be used)
– 4 tablespoons cashew butter
– 2 tablespoons pea protein powder
– 2 tablespoons flax seeds
– 1 tablespoon lucuma powder
– 1 small handful kale, leaves removed and torn into small pieces (spinach and Swiss chard can be used too)
– 1 vanilla bean, split and seeded

Method

Place all ingredients in the blender and process for 5 minutes, until smooth. If you find it too thick, add more hazelnut milk.

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Filed Under: vegan Tagged With: banana, breakfast, cashew, conscious eating, kale, smoothie, sugar free, superfood breakfast

Raw Vegan Orange Date Truffles

January 10, 2015 by Zizi

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Was your New Year’s resolution to get healthier? I know it’s not easy to stick to new goals when you’re balancing work and family life. But still, there’s hope.

Stick at least with one, for example to eat healthier snacks or desserts. These orange date truffles are not only delicious, they are full of protein. Hemp seeds (or powder) provide a rich source of gluten-free protein loaded with essential fatty acids and fiber. In addition, hemp seeds contains vitamins such as C, E, B1, B2 and carotene, which are in a fat soluble digestible form and trace minerals such as phosphorous, calcium, potassium and magnesium. The protein in walnuts provides many essential amino acids. Also the form of vitamin E found in walnuts is somewhat unusual, and particularly beneficial.

This is the way Adam eats these truffles: he never eats a whole one, he prefers to have small bites from each. 🙂

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Raw Vegan Orange Date Truffles

Ingredients (makes 20-25 pieces)

– 1 cup walnut
– 1 cup almond
– 18-20 pieces dates, pitted
– zest of 1 orange and juice of 1/2 orange
– 2-3 drops Lecker’s orange oil (optional)
– 2 tablespoons cacao nibs
– 2 tablespoons hemp protein powder
– pinch of salt

Method

In a food processor pulse the walnut and almond until the consistency becomes flour. Add dates and all the other ingredients to the food processor and run until smooth.

Form little balls with your hands. Eat them straight or keep them in a box in cool place (or refrigerator).

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*****

The small bowls were made by me at Apacuka Ceramics Workshop.

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Filed Under: vegan Tagged With: almond, date, hemp, orange, 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

Coconut Almond Granola

May 13, 2014 by Zizi

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Since Adam was born we have been eating oatmeal or ricemeal (from rolled rice) for breakfast with different kind of toppings (almond butter, fruits, seeds and nuts) but no sugar, honey or any kind of sweetener is added to it. We really love it, Adam also, so we can’t stop eating it!

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A few days ago I had the crave for granola… I don’t know about you but I get some serious granola cravings at times. So I headed to the kitchen and made this coconut almond granola which is absolutely the best granola I have ever tasted! It’s so yummy and healthy, I even ate it as a snack with my 70% dark chocolate pieces in the evenings. 🙂

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It’s very easy to make and you can bake it in 15-20 minutes. I added a little bit of maple syrup to sweeten but you can make it with honey, rice syrup or without any sweetener.

Coconut Almond Granola

Ingredients

– 2 cups rolled oats
– 1/2 cup sunflower seeds
– 1/3 cup pumpkin seeds
– 1 cup almond, roughly chopped
– 1/2 cup desiccated coconut (unsweetened)
– 1/3 cup maple syrup
– 1/2 teaspoon salt
– 4 tablespoons coconut oil

Method

Preheat the oven to 175C (347F) and line a baking tray with parchment paper.

In a bowl mix together the dry ingredients: rolled oats, sunflower seeds, pumpkin seeds, almonds, desiccated coconut and salt. Add maple syrup and coconut oil. Mix all the ingredients together and spread the mixture evenly on to the baking tray. Bake for 6-8 minutes, then turn everything around with a wooden spoon. Bake again for 8-10 minutes until golden brown.

Store in an air-tight jar!

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Filed Under: vegan Tagged With: almond, breakfast, coconut flakes, granola, homemade, oat, superfood breakfast

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