Hey, how are y’all doing? What did I miss? Yes I have been pretty offline lately and by offline I actually mean not being online at ALL. Thanks to changing to a new internet provider I still won’t be online at home ‘til next week. So there is no music, no tv-shows, no youtube-marathons (wait, I’m not the only one doing those, am I?) and most importantly no blogging and keeping up with everyone around the food-net. Yes I indeed feel lost. Even though being offline is a good way to actually live and be in touch with everyone I actually don’t mind a bit of me-time with my notebook on the couch in the evenings… But that left me with a bit more time to plan out my cookies for this year’s holiday season (yep, there’s more in the box than „just“ sugar-cut-outs – stay tuned!!) – making the best of everything I guess ;-).
So today (and yesterday, and the day before and two days ago and..) I claim as a bring-your-notebook-to-uni-and-enjoy-the-endless-posibilities-of-campus-wifi. And first thing up on my list: delivering a slice of cake to your screens. Please and thank you! Before the holiday baking kicks off big time I still wanted to make a bit out of autumns produce and because a simple slice of cake makes any late night uni working sessions or afternoon sugar lows a lot nicer I bring you a very veggie vegan marble cake! Yes all of the above plus it’s super delicious ;-). Plus did I mention the sticky chocolate glaze on top? Just look at this sweet dark drops slowly flowing down the sides..
Sorry if you’re drooling over your keyboard right now! But trust me I am as well :-). It’s all a good marble cake has to be: chocolate-y, full of flavor, firm enough to be eaten one-handed yet perfectly moist to enhance the flavors and not make you feel like you’re eating a piece of sturdy cardboard. Plus there are carrots, dates and pears inside! Wait what? No it’s not an autumnal salad – it’s a cake – the pears and dates provide the right amount of sweetness and the carrots add a lovely moisture. So have your cake and eat it too!
Another drool-worthy picture? Here we go:
Okay, I have to go and do some work now – until next time and hope everyone celebrating had a great thanksgiving! And how about using the leftover steamed carrots for this cake – c’mon no one will judge you afterwards – go and help yourself to a well deserved slice of this very veggie but-oh-so-delicious cake!
Very Veggie Vegan Marbled Cake
1 medium sized soft and ripe pear, cored and diced
150g steamed carrots
1/2 cup water
3 Tbsp molasses
1 Tbsp flax seeds
4 Tbsp oil
1/4 cup mylk
1 Tbsp vinegar
250g flour (I used whole spelt mixed with a bit of rye)
1 tsp baking soda
1 tsp salt
For the glaze!
4 Tbsp cacao powder
2 Tbsp molasses
In a blender of food processor puree the pear, carrots, water, dates, molasses and flax seeds until smooth. Mix with the oil and mylk
In a medium sized mixing bowl stir together the flour, baking soda and salt. Add the wet ingredients plus the vinegar and stir together until the batter is just combined and smooth.
Pour half of the batter into a greased and floured cake pan. Add the cacao powder and molasses to the remaining batter, stir until just combined and pour on top of the lighter batter. Swirl the two layers with a fork and bake for 30-45 minutes until a skewer or cake tester inserted comes out clean. Remove from the oven and let cool for at least 15 minutes before removing it from the pan onto a clean plate.
For the glaze stir together all ingredients until smooth and your desired consistency is reached. Add a bit more water if you want a runnier glaze or more cacao to make it more paste-like and spreadable. You can also add more molasses if you’ve got a sweeter tooth than mine.
Pour or spread over your cake and serve immediately. Enjoy!
One thing that’s key to a “good” university life is making the most – out of EVERY single time slot that you’ve got. Working out in between lectures, running errands before 9 am lectures, catching up with friends during a short lunch break and stocking up the fridge and pantry on Fridays to be able to work during the weekend and not starve during the week.. I’m a morning person, so getting up early is no problem and I also like to get work done BEFORE everything else (jep, weird may be one of the names they use to call me ;-)). But one thing I really, really rely on is Continue reading →
Today I cleaned my whole apartment, did a serious grocery haul, dropped off some letters that waited to be send for ages and answered all of my mails. What I didn’t get to do was catching up on my feedly reader and editing all the remaining photos for upcoming shoots – oh well – I’ll save that for next time. Because what I did do as well was enjoying a slice of this (while managing NOT to get any crumbs on my uni works – tapping myself on the back for that!).
This is a spiced raisin tea loaf and it’s exactly what it sounds like: a loaf cake, studded with juicy, tea soaked raisins and and a perfect balance of winter-y spices.
On Wednesdays we do waffles! Or at least that’s what we would like to do if there weren’t deadlines, deadlines and more deadlines, an empty fridge and thousands of errands that have to be completed. Hump day I’m eyeing at you! So today it’s actually already Thursday but I’ll give you waffles anyways.
I almost danced through the supermarket aisle when I found quinces on sale! A student’s budget is tight but the price was alright (whohoo, rhyming like crazy ;-)) so I went ahead and grabbed a few. I had a bit of time for a calm breakfast on Sunday and the quinces were smiling at me so: spiced waffles with caramelized quinces for brekkie it was. Let’s say I didn’t get as much as I’d liked to – the breakfast guests were impressed!
The waffle batter is risen by baking soda, so no yeast which makes a total preparation time of half an hour max. It’s just mix and stir, heat the waffle iron, fry and caramelize your quinces, bake the waffles and you’re ready to go! Just watch out that you get more than just a taste.
Spiced Waffles with caramelized Quince
200g flour (I used half spelt, half light rye for an extra nutritional boost)
1 Tbsp cinnamon
1/2 tsp cardamom
1/2 tsp coriander
a pinch of each: ground cloves, nutmeg and salt
2 Tbsp cocoa powder
1 tsp baking soda
1 Tbsp yogurt
1 Tbsp olive oil
2 Tbsp honey
plus 1-3 Tbsp of butter or coconut oil for greasing the waffle iron
1 quince, peeled and pre-cooked
2 Tbsp honey
Mix together all dry ingredients in a medium sized bowl. Add the liquids except for the butter and stir together briefly.
Preheat your waffle iron. Once heated drop spoonfuls of batter inside and bake for 2-3 minutes or until the waffles are nice and browned on the outside.
While the waffles are baking heat one tablespoon of butter in a pan. Add the honey and quince mixture and fry while stirring frequently until quinces are caramelized and crunchy on the outside. Serve with the waffles and spoonfuls of optional yogurt or ice cream. Enjoy!
Fridays are for anticipating the weekend that’s to come, having post-uni/-work coffee or beer dates with your friends and baking Nut Loafs for the weekend’s breakfasts.
Wait what? Ain’t nobody got time for that right? Trust me this loaf is as easy as it sounds: a basic batter with toasted nuts in the centre. Lovely caramel flavour and wholesomeness from the spelt – great with a cuppa or two and snuggling back into the blankets on those chilly autumn mornings.
I made this nut loaf between coming from uni, having a snack and getting ready to go out again – who said the life of a student ain’t stressful? 😉 Nevertheless it was ready to be pulled out of the oven after half an hour and even grabbing a slice for the way to my friends place (I didn’t tell them what I made previously to avoid punishment for not bringing anything… he, he!).
The loaf gets better during the next days, it will stay nice and moist, the nut flavour fully enhances and it’s great to have toasted with a proper knob of butter on the side. Invite some friends over for a casual stress-free breakfast/brunch or snuggle up on the couch with your loved ones, a good book or both. I even heard it should taste great during Netflix marathons (and no I totally DIDN’T do that..).
I used desiccated coconut, brazil nuts, cashews, almonds and hazelnuts along with some cacao nibs because that was what I had on hand but feel free to use your own mix as long as you stick to the ratios.
P.S.: this loaf is actually vegan and can be made gluten free.
P.P.S.: the first time I made it my family nicked the remaining slices – bye, bye highly anticipated slice of nut loaf for breakfast ;-). But on a good note that means it’s seriously good!
6 dates, pitted
5 Tbsp coconut oil
100g nuts, chopped
2 Tbsp cocoa nibs or more nuts
4 Tbsp maple syrup
250g (spelt) flour
1 tsp salt
50g desiccated coconut
1 tsp baking powder
1 flax egg or a real egg if you're not vegan
50ml mylk or milk
Preheat your oven to 180°C. Grease or line the bottom of a regular sized loaf pan with parchment paper.
In a small pan heat the applesauce, coconut oil and dates until the dried fruits are softened. Remove from the heat and puree until smooth.
Clean the pan and return to the stovetop on medium high heat. Toast the nuts until they are browned smell fragrant.
Add 1 Tbsp of maple syrup and turn the heat off. Stir a couple of times and set aside to cool a bit.
In a medium sized mixing bowl mix all remaining dry ingredients. Stir in the applesauce, flax egg and mylk. Maybe you'll need to add some more splashes of milk until the batter ribbons off the spatula.
Pour the batter into the prepared pan. Form a dwell in the middle of the batter and drizzle the nuts and cacao nibs into it. Bake for 30-35 minutes until a skewer inserted comes out clean. Let cool for at least 10 minutes before removing it from the pan and enjoy!