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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

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

The First Birthday Cake

April 30, 2014 by Zizi

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We have reached a huge milestone… or at least this is what I think. Adam is one year old!!! Oh My! How could this happen? I remember the first days when I had problems with the breastfeeding and now he is one year old! Everything happened so quickly. Being a parent can be wonderful and rewarding, but it can also be difficult and unpleasant. This is what Ivan and I learnt in the last year.

On this beautiful day we had a quick porridge breakfast together then Adam got a few small presents and got his first birthday cake. I cooked a vegan pancake cake for him without sugar of couse. See the photos below how Adam enjoyed his birthday cake. It was kind of the most adorable thing I have ever seen. (Plus, recipe of the cake is at the end of the post.)

We love you, Adam! Mom & Dad

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“Let me see what mom cooked for me! “

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“Oh, la la! As a French would say…”

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“Oh My! This is so exciting!”

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“Yum!”

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“This is getting more delicious!”

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“Mom, you are a super talented chef! I love you so much!” 🙂

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Vegan Banana Pancake Cake With Vegan Chocolate Ganache

I used carob powder to make the ganache. Carob is a tropical pod that contains a sweet, edible pulp and inedible seeds. After drying, the pulp is roasted and ground into a powder that resembles cocoa powder, but does not have the same flavor and texture of chocolate. Carob is naturally sweet, low in fat, high in fiber, has calcium, and most importantly no caffeine – that’s why I chose to add this to Adam.

Ingredients (to make 8-10 pancakes)

For the pancake
– 2 ripe bananas, smashed with a fork
– 40 g whole wheat spelt flour
– 60 g white spelt flour
– 150-200 ml rice milk (you can use oat or almond milk too)
– 1 tablespoon baking powder
– 1/2 vanilla bean, split and seeded
– coconut oil for cooking

For the chocolate ganache
– 1 medium ripe avocado, pitted
– 2 ripe bananas
– 2-3 tablespoons carob powder (you can use cacao powder)
– 2 tablespoons almond butter
– small amount rice milk

Method

Place the ganache’s ingredients into the kitchen blender and blend until smooth and creamy. Place it in the fridge to chill.

In a bowl mix together the flours, baking powder and vanilla. Add the smashed bananas, rice milk. Give the mixture a stir, combining the ingredients until mixed and smooth (if you find it too thick add a bit of rice milk 1 tablespoon at a time). Set aside for 5 minutes to allow the batter to rise.

Prepare a non-stick pan with 1 teaspoon coconut oil on medium heat. Spoon batter into pan, forming a pancake. Cook until lightly brown on the bottom. Turn and brown the other side. Let the pancakes cool.

To build the cake, place one pancake on a plate, spread some chocolate ganache on pancake and top with another pancake. Keep doing this until you’ve used all the pancakes. Keep some cream back for the top.

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Filed Under: vegan Tagged With: avocado, baby, banana, breakfast, cake, cooking, pancake

Vegan Cocoa Almond Quinoa Breakfast Cake

January 21, 2014 by Zizi

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This is a very simple but great breakfast idea… how to use quinoa in a not usual way. It is best served when you have time to enjoy it with a cup of tea or coffee.

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The base of the cake is quinoa and almond meal so it is not only vegan, also gluten-free. It is sweetened with dates and apple sauce, packed with nutrients, fiber, protein thanks to quinoa, flex seeds and almond.

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Vegan Cocoa Almond Quinoa Breakfast Cake
(Recipe with a bit of change: Whole Foods iPad application)

Ingredients for a 20*20 cm square baking pan

– 1 cup quinoa
– 1 and 1/2 cup unsweetened almond milk (or soymilk, rice milk, oat milk – whatever you prefer)
– 1 cup pitted dates
– 3/4 cup almond meal
– 1/2 cup flax seeds
– 1/2 cup unsweetened apple sauce
– 1/3 cup unsweetened cocoa powder
– 1/2 teaspoon fine sea salt

Method

Rinse quinoa until water runs clear, drain and transfer to a pot. Add 2 cups water, bring to a boil, then cover, reduce heat to medium-low and simmer until water is absorbed (15-20 minutes). Set aside, leave to cool, then fluff with a fork.

Preheat the oven to 180C (350F). Line the baking pan with parchment paper.

In a kitchen blender purée almond milk, dates, flex seeds, apple sauce, cocoa powder and salt. Transfer this mixture to a bowl, stir in quinoa and 1/2 cup almond meal. Transfer to the prepared pan, scatter the remaining 1/4 cup almond meal over the top and bake until firmly set (about 1 hour).

Set aside to let cool. Cut into squares and serve.

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Filed Under: vegan Tagged With: almond, baking, breakfast, cocoa, quinoa

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