fi menu

Month: December 2016


21.12.2016

Gluten-free & Vegan Carrot Cake


 

Before starting my Christmas zen, that I preached about in my last post, I just had to come and share one more Christmas treat with you guys! I know I already threw my Holiday greetings and all but when this recipe popped out of my computer I just couldn’t resist myself.

So I just drop this looovely carrot cake on your gentle hands without further introduction, because before I can start enjoying my Holidays I have to run and get couple of small presents and arrange our new home, to where we just moved – because my soul is yearning for a Christmas tree and one really can’t bring such a guest of honour into a chaotic environment, right? And you can also do the Christmas cleaning with a laid-back attitude, like listening to good old Christmas tunes from Frank Sinatra, Aretha Franklin and Ella Fitzgerald while eating this carrot cake with the other hand and swiping the dust with the other. That’s quite yin & yang to me.

Well, anyways, this gluten-free and vegan Carror Cake is found from our Christmas book “Joulukirja” and it just so nice, moist and tasty and the spices are PERFECT for the Holidays. It is good to prepare the cake the day before, so that the texture gets just right overnight.

Enjoy, my loved ones & have a lovely Christmas! (Lets see if I will come back still one more time with some new recipe for the Holidays before the Christmas Eve.)

 

V

Gluten-free, Vegan

 

6–8 pieces

 

1 ½ cups full fat almond flour/almond meal

½ cup coconut flakes / shredded coconut

7 tbsp flax meal

1 tsp baking powder

1 tsp ceylon cinnamon

½ tsp nutmeg powder

½ tsp ginger powder

¼ tsp cardamom

½ cup coconut sugar

pinch of sea salt

½ cup grated carrots

2 tbsp orange zest (from organic oranges)

½ un-sweetened applesauce

1 cup water

½ coconut oil, melted

 

Frosting:

1 cup cashew nuts (soaked for 30 minutes)

5 tbsp full-fat coconut milk (the thick white paste from a coconut milk can kept in a fridge)

4 tbsp coconut oil, melted

1 tbsp orange juice

3 tbsp xylitol or coconut sugar

½ tsp vanilla powder

 

On top:

orange zest

ceylon cinnamon

nut crust

 

the pan: 2 l / 0,5 gallons foil casserole

 

The cake:

Preheat the oven to 175 Celcius / 350 Fahrenheit degrees. Combine the dry ingredients in a bowl. Grate the peeled carrot with a small/fine blade into another bowl. Add the orange zest. Add also the applesauce, water and melted coconut oil. Mix. Add the dry ingredients from another bowl and mix well. Pour the batter into the casserole and bake for about 40-45 minutes, until the surface has a nice tanned colour. Take the cake from the oven and let cool completely. The cake is very soft when taken out from the oven, but it will get firm while it cools. In the meantime prepare the frosting.

 

Frosting:

Take the soaked cashews, toss the water and rinse the nuts. Place the nuts into a blender. Take the coconut milk can from the fridge and scoop out 5 tbsp of the white thick mass from the can and add to blender. Add the rest of the ingredients and blend until smooth. Add a drop of coconut milk do that you’ll get the mixture very smooth, but still keeping it as thick as possible. The texture should resemble thick greek yogurt. Check the taste and add some spices or sweetness, if you like.

 

Spread the frosting on top of the cooled cake. Place the cake into the fridge and let it thickend overnight.  On the next day add some orange zest and sprinkle some cinnamon and/or nut crust on top of the cake. Serve and enjoy! Store in the fridge and use within 3 days.



19.12.2016

Gingerbread porridge


 

And so has the week before Christmas started. The perfect time to start fueling up hard core with all the lovely christmas flavors, spices and Holiday treats and taking the Christmas in with all your cells and taste buds. Showering with cinnamon, clove, nutmeg, anise and ginger. Living the Christmas to the fullest! Like they say. Or like I say, at least.

Although I have a strong tendency to flip into the Christmas insanity, my passion is mainly focused on the food & the mood, not so much on the material stuff. Well okay, I have installed a small set of fairy lights (aprox. 8 meters long) on the balcony and a humble (only a half meter big) star on the window, but otherwise I mainly believe in peace & love kind of Christmas. Because when you just stop, breathe deep and be present then you are in the very essence of Christmas.

And it is just so much more romantic just to burn candles and enjoy small dishes and treats with christmas flavors all around the christmas time than to go bonkers with decoration and to stress over huge Holiday dinners that take insanely long time to prepare. 

“You get the most beautiful Christmas by returning back to basics: To the simple and tasty food that makes you feel good and to small handmade ornaments and gifts that touch the heart.”  Like we say in our new Christmas book that I made with my ever-so-lovely friend Riikka Kantinkoski. The book is all about a low-key Christmas with easy, natural and rustic interior ideas and healthy (gluten-free, dairy-free, naturally sweetened and mainly vegan) recipes for the Holidays and for the whole winter time. The book, called Joulukirja (“The Christmas book”) came out a few weeks ago and I’m super proud of it. Go check it out, if you happen to be in Finland and hang around bookstores!

The Gingerbread Porridge in this post didn’t make it into the book, but it most certainly would have if I just would have came up with it a bit earlier than last week. But hey, luckily I can share it with you guys now!

I got to use lovely Gluten-free & Deluxe products of Lidl in it, for example Gluten-free Rolled Oats, Walnut oil, Dates and Clove & Cardamom Mills. Those spice mills are especially my favorites because you can just go ahead and grind lovely christmas flavors on just about everything with them! On your porridge, on stews and casseroles, on cakes and other treats – or even on your cranky neighbour that needs to get into Christmas mood.

…I bet Lidl wouldn’t sign the last recommendation for use, but you get my permission.

Or even better, go ahead and prepare this Gingerbread oatmeal to the Grinch of your life and I bet you’ll see a warm light start shining through his/her eyes. I mean, this stuff really brings the Christmas. 

Be good, my friend & eat a lot of porridge.

V

(In collaboration with LIDL)

Serves 4

 

2 cups oat milk

2 cups water

1,4 cups gluten-free oatmeal

1,5 teaspoon gingerbread spice mix

pinch of sea salt

3 fresh dates

1 tablespoon walnut oil (or almond butter)

 

Top with:

apple bites

crushed walnuts or almond flakes

ceylon cinnamon

crushed clove

crushed cardamom

ginger bread pieces

raw organic honey or maple syrup or coconut syrup

oat milk

 

Pour the oat milk and the water into a pan and bring to boil. Add oatmeal, salt and spices. Cut the dates into small pieces and add into the pan. Cook in a medium heat for 5-7 minutes until the porridge is done. Stir in the walnut oil or almond butter.

Dose the porridge into serving bowls. Top with apple pieces, crushed ginger breads and almond flakes. Sprinkle on the spices and a drop of honey or syrup. Pour some oat milk on, if you like. Serve and enjoy!

Tags: , , , , , , ,