Posts Tagged ‘baked’


Cinnamon, nuts and fruit granola

Sunday, January 11th, 2009


For xmas I decided to give away homemade gifts. Not only because I was poor and couldn’t afford buying amazing gifts but also because I thought it’s something everyone will appreciate. All of my friends and family got the same gifts (to make my life easier); a jar of vanilla sugar, a box of three different truffles and this amazing granola.

I’m not going to lie and say this granola is healthy, bla bla bla.. It isn’t! But it does have a few redeeming factors, like the fact that it has sesame seeds and flax seeds. And that 1/3 of my rolled oats are the extra fibre kind with oat bran and wheat bran in it. And aren’t nuts supposed to be health food anyway? What about fruit? I could eat this every day for breakfast, with just some plain soygurt and possibly some berries.  Yum!

Cinnamon, nuts and fruit granola:

  • 2 cups extra fibre rolled oats (or 2 cups oats + 1 tbsp oat bran & 1 tbsp wheat bran)
  • 4 cups rolled oats
  • 1/3 cup + 1 tbsp pumpkin seeds
  • 2 tbsp sesame seeds
  • 1 cup chopped mixed nuts (I like hazelnuts, almonds and walnuts)
  • 1 tbsp cinnamon
  • 1 tsp salt
  • 1/2 cup brown sugar
  • 1/3 cup canola oil
  • 1/3 cup golden syrup/maple syrup
  • 1 tsp vanilla extract
  • 1 cup chopped dried fruit (apricots, raisins, figs, papaya…)
  • 1/3 cup flax seeds

Preheat oven to 300F. In a big bowl, mix together oats, pumpkin seeds, sesame seeds, nuts, cinnamon, salt and brown sugar. In a separate bowl, stir together oil and syrup until combined. Add vanilla extract.  Pout the oil mixture over the oats and stir it well so everything gets well coated. Lightly oil a big baking tray and spread the oat mixture in an even layer. Bake in the oven for 40 minutes. After 20 minutes the granola needs to be stirred. Fold it over so it bakes evenly. Take the granola out and let it cool. Add in chopped dried fruit and flax seeds and store in airtight jars. Makes a ton! (Or about 8-9 cups).

This recipe in Swedish:  Müsli med nötter och frukt


Cream baked sweet potatoes

Monday, April 14th, 2008

My birthday came and went and it was great. I was given 2 awesome cookbooks by Alex’s mum. One was The Joy of Vegan Baking and the other was Hot Damn and Hell Yeah/The Dirty South Cookbook. I’ve used the baking one already and it is great. We went out for italian pizza with friends the day after my birthday and had an amazing meal. I’m sure they thought I was on a diet when I asked for no cheese and said no thanks to dessert. Hah! They have no idea how wrong they were.

It’s been a hectic time and emotionally tiring lately. Things seem to change so rapidly and not for the better like I would have wanted. It seems like I’m finally getting things under control again now.

We had an amazing meal yesterday. I am back in the kitchen and enjoying it. The star of the show yesterday was this amazing cream baked sweet potato with ginger and garlic. We served it with a lentil patty and a bell pepper and leek compote.

Cream baked sweet potato

Cream Baked Sweet Potato: Serves 4

  • 1 kg (2 lbs) sweet potatoes
  • 2,5 dl (1 cup) vegan cooking cream
  • 1 large clove garlic
  • 2,5 cm (1 inch) ginger
  • 1 tsp salt

Peel the sweet potato and cut it in 0,5 cm (1/4 inch) thick slices. Peel the ginger and slice it thinly. In an oven proof dish put sweet potato and ginger in layers. Mix the cream with a clove of minced garlic and the salt. Pour cream over the sweet potatoes and bake in the oven for about 30 minutes, until the sweet potato is soft, in 225 C or 440 F.

Eat and enjoy!
Lentil patties w. leek and pepper compote and cream baked sweet potato


Herb and sun-dried tomato bread

Monday, January 21st, 2008

I love making bread. Baking is so therapeutic and it lets you really take out all your anger and hurt on the dough, the bread still turns out delicious. This morning Alex left for his Swedish lessons and I was home on my own, I rarely get to as I work most days, and I felt like baking something. Sure, there were dishes to be washed and I could have vaccumed the floors or folded clothes or possible even changed the bedsheets, but I wanted to bake and to bake something ‘real’ and nothing like sissy cookies. I was reading cookbooks at work (I do this a lot when there’s a break) and read what Jamie Oliver had to say about learning how to bake good bread. Apparently you’re supposed to treat your dough the same way you make love to your woman, a gentle but firm touch, caressing the dough with smooth moves. I obviously wouldn’t make a very good lover, in my house there’s punching the dough, stretching it hard, folding it three and four times, turning it over and squeezing it hard.. yeah, I guess I wouldn’t be such a great lover.

Here’s a pretty simple bread with herbs and sun-dried tomato. It makes perfect bread for soup or for eating with a slice of cheeze. The herb and tomato flavour is mild and not overpowering, it’s just perfect in every way.

Sundried tomato and herbs bread - before

Simple sun-dried tomato and herbs bread:

  • 1 sachet/2 tsp dried yeast
  • 8 dl (3 1/3 cups) whole wheat flour
  • 7 dl (3 cups – 1 tbsp) flour
  • 1½ tsp salt
  • 2 tsp sugar (for the yeast to feast on!)
  • 2 tbsp mixed herbs (I used an Italian blend)
  • 8 sun-dried tomatoes, finely chopped
  • 3 tbsps olive oil
  • 5 dl (2 cups + 1 tbsp) warm water

Mix everything except for water and oil in a big bowl. Make sure to mix it well. Add the warm water and oil and stir it together. Flour a surface and put the dough on the table. Now is the time to really work your dough. Knead it, stretch it, turn it, fold it and punch it. Work it for about ten minutes, until the surface is smooth like baby skin. You may have to add more flour as you work the dough but be careful not to add too much. Pour a bit of oil into the bowl you were using and put the dough in. Toss it about a bit to coat the entire dough and cover with cling film. Let the dough rise for about 30 minutes in a warm place. After it’s about doubled in size, punch the dough once to deflate it and put it on a floured surface again and knead it lightly. Divide the dough in two and roll each part into a log shape. Cut each part in 5 pieces and roll each part into a bun (or just put it directly on a baking tray with parchment paper with a cut side up, it doesn’t look as nice but the taste is just as good). Cover the breads with a clean kitchen towel and leave to rise for another 20 – 30 minutes. Bake in the oven for 8 – 10 minutes in 225 C (440 F). Let them cool on a cooling rack covered with a kitchen towel.

Sundried tomato and herbs bread


Roses are red and violets are blue, this poem is corny and these muffins are too!

Sunday, September 23rd, 2007

We slept in this morning and it was just great. I usually wake up at 7 am whether I’m working or not so sleeping until almost 9 am was a nice change. This has really been one of those awesome lazy days where there’s nothing you have to do, there’s food in the fridge for both lunch and dinner and the flat is relatively clean. We did the best of the day and went to baking. In one of my cookbooks is a recipe for a corn muffin with red peppers in. I didn’t have any red peppers and I also wanted to veganize the recipe. They’re from a huge yellow cookbook called ‘Stora vegetariska kokboken’ (big vegetarian cookbook) and I’ve changed them quite a bit.

corny muffin

Corny muffins:

  • 250 ml (1 cup) wheat flour
  • 1/4 tsp salt
  • 1 tbsp baking powder
  • 200 ml (3/4 cup + 1 tbsp) polenta
  • 50 ml (3 tbsp) corn flour
  • 1 tbsp sugar
  • 1/4 cup silken tofu
  • 160 ml (2/3 cup) soy milk
  • 3 tbsps canola oil
  • ½ red onion, finely chopped
  • 250 ml (1 cup) sweetcorn kernels
  • 3 tbsp parsley, finely chopped

Turn oven on to 200 C (390F). Grease a 12 hole muffin tin with some oil. Mix together the dry ingredients in a big bowl. Combine the tofu with the milk and the oil and whizz in a blender until the tofu is smooth. Add sweetcorn, red onions and parsley and pour the mixture into the dry ingredients. Stir together quickly. Put the batter evenly into your muffin tray and bake in the oven for 20 minutes until they are golden on top. Take the muffins out and let cool. Enjoy with vegan margarine and a nice hot soup.


Food porn and something is wrong with me, I dont’ like brownies!

Sunday, September 16th, 2007

I’m too tired lately to actually cook anything REAL. So we’re having simple tried and tested stuff that doesn’t require any thinking. I’m probably ill. I made the awesomest vegan brownies in the universe and I usually love them, today I couldn’t’ finish my piece, it was disgusting. Alex reassured me that it was damn tasty so clearly I’m the problem. GAH! Ok, so this post doesn’t have any recipes, just some random pictures because I need to post them somewhere. Actually, when I say tried and tested i’m not completely truthful, we did make some things we’ve never made before. Like the Apple oat pancakes from Vive le Vegan!

Tomorrow we’re going to the Swedish migrations board to get some things sorted out with Alex’s staying in Sweden. It’s always such a pain going there, there’s hundreds of people and everyone is angry and stressed. I’m going to bring my best smile and try to get through the day with a minimal amount of pain.

Ok, on to the food.

  • The tastiest tofuballs in history with a zucchini tomato sauce and some whole wheat pasta. It’s goooood!

Tofuballs w tomato zucchini sauce

  • And tasty tasty pancakes! This might sound a little weird, but I loved these because they remind me of oatmeal porridge with apples, but fried in a pan. I told you it was weird, normal people just don’t’ want fried up oatmeal. We both loved this so much.

Oatmeal apple pancakes from Vive le Vegan!

  • ‘Trifle’! When we were in England this summer we bought lots and lots of vegan jelly/jello. Alex has told me about his mum’s ‘trifle’ many times and this summer I could finally try it. I liked it! It’s basically spongecake pieces in jelly, but it’s delicious. I realise it’s not quite like normal trifle, but it’s good nonetheless.


  • Vegan lamingtons, because we had spongecake left over from making Alex’s mum’s ‘trifle’ and we really wanted more sweet things.We love our sweets!

Vegan lamingtons


Coconut banana bread

Saturday, September 8th, 2007

I was given a lot of bananas yesterday that I had no idea what to do with. So today, after spending the entire morning slaving (we had to get out of bed at 5am to go to the flea market and sell all our stuff) and most of the afternoon slaving (cooking!) I decided to try to make some banana bread. I don’t think I’ve ever had banana bread ever although the word is funny, just like banana hammock, but it sounded good enough. So I googled and here’s what I found, Isa’s recipe on the ppk. I modified it a bit and it came out totally delicious! Served warm with some soy ice cream and the very last of our non vegan caramel sauce. Tomorrow I’ll be having friends over for dinner and I’m going to make some of my own caramel sauce. it’s all going to be totally fab!

Also: I TOTALLY had no idea that quiche isn’t pie! Or well. I was googling for pies (savoury/salty) but I couldn’t find anything but sweet pies. No wonder, apparently you Americans call it quiche! Alex swears it’s not an English thing ‘it has to be American’ but I don’t know. You should have told me!

coconut bananabread

Coconut banana bread:

  • ½ cup brown sugar
  • ½ cup white sugar
  • 1/4 cup margarine
  • 1/4 cup apple sauce
  • 1/4 cup desiccated coconut
  • 3 very ripe bananas, mashed well
  • 2 cups flour
  • ½ teaspoon baking powder
  • 1/4 cup soy milk, mixed with 1 teaspoon apple cider vinegar
  • 1 tsp vanilla flavour
  • 1 tsp cinnamon
  • ½ tsp salt

Preheat oven to 175C (350F). Grease up a bread pan and coat with desiccated coconut. Sift together the flour, baking powder, salt and cinnamon. Cream together the margarine, apple sauce and sugars. Mash up the bananas and add to the margarine mix. Pour the apple cider vinegar into the soy milk and stir. Add to bananas. Add in the coconut. Mix together the wet ingredients with the dry. Mix well and pour into the bread pan. Bake in the oven for about an hour. It’s delicious!


Almond plum pie

Sunday, September 2nd, 2007

When was the last time your awesome mother baked you a delicious vegan plum pie? I bet she’s not as awesome as my mother, she made one a couple of days ago! It was in one of those weekly magazines with recipes, crossword puzzles, true stories from people’s lives and random jibberish. She veganized it (which was really easy) and then got baking. It was totally fab!

There’s also been a lot of bad things happening lately, I haven’t slept much and I’m beginning to feel autumn coming (in terms of how I feel mentally) so things aren’t awesome right now. That’s why there’s been such a lack of updates. Hopefully I’ll get some much needed sleep soon and wake up feeling tip-top. Tonight there’s dinner at a friends house though, so yay!

Mums' vegan plum pie

Almond plum pie:

  • Pie crust
  • 4 dl (1 and 2/3 cups) flour
  • 3 tbsp sugar
  • 150 gr (5 1/3 oz) vegan margarine
  • 2 tbsp cold water
  • Filling
  • 700 gr (1,5 lbs) ripe plums
  • ½ dl (3,5 tbsp) sugar
  • 1 tbsp flour
  • 1 tsp ground cardamom
  • 1 tsp cinnamon
  • 1 dl (1/3 cup + 1tbsp) finely chopped almonds
  • 2 tbsp vegan margarine
  • Glaze
  • ½ dl (3,5 tbsp) apricot marmalade
  • 1 tbsp water

Pie crust: In a food processor, blend the flour, sugar and margarine together until it looks like a coarse meal. Add in the water and mix until it forms a ball of dough. Roll out to a big circle, about 30 cm across. Put in a springform pan, about 22 cm across, don’t bother with smoothing out the dough around the edges, it looks much more rustic if you don’t. Put in the fridge for about 30 mins to let it cool. Turn the oven on to 200C.

Cut the plums in half and deseed them. Put them in the piecrust.

Mix all the dry ingredients for the filling and sprinkle over the plums, turn them around a little bit so that the mixture is evenly spread over the fruit. Cube the margarine and put on top of fruit.

The ends of the dough (you should have some extra sticking out over the pan)  you now fold over the fruit filling. It won’t cover the pie completely and it’s not supposed to. Put in the oven and leave for about 40 minutes.

Meanwhile, mix the water and the apricot marmalade together in a pot and bring to a boil. The marmalade should melt. When the plum pie is ready and comes out of the oven use a pastry brush and brush the pie generously with your marmaldae mix.

Tastes LOVELY with some vanilla sauce or some soy ice cream.


Swedish jamfilled thumbprint cookies

Saturday, August 18th, 2007

Yesterday was a lovely day. Alex and I went to Malmö with a very good friend to eat at the festival, spend money on nice jewellery and to shop and hang out at Aphuset. We got to meet Björn from Vegankrubb and tried some fake salmon with two different sauces. Maria and I agreed that vegans are sexy (in a totally platonic way of course). The fake salmon was absolutely delicious and we ended up buying some to make at home. My friend Maria was amazed at the store, it’s kind of like a supermarket but with vegetarian, vegan and organic food, and she ended up buying a bunch of stuff. We bought some of the things we normally do plus some really tasty sweets.

Anyway, the day was great with good food. I had a very tasty vegan lemon masala burger (the malmö festival is like manna from heaven for us veggies!)

Maria and I (looking kind of dumb)vegan lemon masala burger

Now, on to what this post was REALLY supposed to be about. Vegan thumbprint cookies, Sweden style. I’ve always been a lover of cookies and going vegan isn’t going to change that. Luckily, many of the classic Swedish cookies use no egg and so the other non vegan stuff is really easy to replace. This is a recipe that’s incredibly simple and veganizing it is so easy.peasy you don’t even have to think. I’ve looked at a couple of vegan thumbprint cookie recipes online, but most of them are nothing like these ones (for one, they have at least 10 ingredients, this one has only 5, they also have loads of complicated and hard to find stuff in them). These cookies are quite possibly my favourite of the ones from my childhood. they’re sweet, they melt in your mouth and they look good too. Plus, they’re easy to make.
Swedish jam thumbprint cookie Swedish jam thumbprint cookies:

  • 450 ml (just under two cups) flour
  • 100 ml (just under ½ cup) sugar
  • 200gr (7 oz) vegan margarine
  • 1 tsp vanilla extract
  • raspberry jam

Turn oven to 175 C or 350F. Cream sugar, margarine and vanilla extract together. Mix in the flour and work into a dough ball. Fridge the dough for about 20 minutes. Roll the dough into about 30 little balls about 2 cm in diameter (or about an inch), flatten them a little and put on parchment paper on a baking tray. Make a little thumbprint in them (make the print bigger for more jam!) and fill them with some jam. Bake in the oven for about 15 minutes until they’ve turned just a little bit golden. Enjoy with some coffee in the company of good friends. Makes about 30.


Upside down plum cake

Tuesday, August 14th, 2007

As I’ve told you before, we’re slowly veganizing our life. It’s going well! I’d say that about 90% of all the foods we consume at home are vegan and we’re trying our best when eating out as well. My friends are catching on and are trying to feed me vegan food when we see each other. A couple of days ago two friends and I had dinner together to discuss life, men and our upcoming trip to a theme park. They made the main course and I made the dessert.

Everywhere I look now people are making upside down cakes. I didn’t want to be any worse than them (and also I still have loads and loads of plums) so I made us an upside down plum cake. It was delicious! We ate it with ice cream (not vegan) and everyone agreed that I am a baking genius (goooooo me!). The recipe is adapted from one a found here.

Upside down plum cakeUpside down plum cake with ice cream

Upside down plum cake:

  • 10-20 plums (depending on the size, you want to cover the bottom of your cake tin)
  • 2 tbsp brown sugar
  • 250 ml (1 cup) flour
  • 3 tbsp soy flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup sugar
  • 160 ml (2/3 cup) soy milk
  • orgran no egg replacer 2 whites (2 tsp egg replacer and 2 tbsp water)
  • 80 ml (1/3 cup) golden syrup
  • 1 tsp vanilla extract (or if you’re Swedish, you use the powdered version and put it in with the dry ingredients)

Heat the oven to 175C (350F). Rinse the plums, cut them in halves and remove the pith. Cover the bottom of a cake tin (one with removable sides)  (22cm/9in)  with plums. Take them out again and sprinkle them with brown sugar. Let sit for a while. Spray the cake tin with non stick oil.

Combine flour, soy flour, baking powder and salt in a bowl and stir them. In another bowl whisk together the soymilk and the sugar for a few minutes, until the sugar has partly dissolved. Add the other liquid ingredients and stir together. Mix the dry ingredients into the wet and stir together.

Put the plums into the cake tin, cover them with the batter and out into the oven for 35-40 minutes. When the cake is done loosen it immediately and invert it onto a plate. Serves a small bunch of hungry people!


Scones for breakfast!

Thursday, July 5th, 2007

Breakfast; I have it everyday and it’s by far my favourite meal, when I have time to do it properly. Swedish breakfast is usually nothing fancy. We have smoothies, or porridge with fresh fruit and coffee/tea, or yoghurt with muesli/granola and orange juice or just bread with butter and cheese with some tea/coffee. I like this kind of breakfast a lot, on workdays I don’t have time for anything fancy and to be honest I don’t really like cooked food in the morning. Something I do have sometimes is scones, or pancakes. In the weekend when there’s plenty of time for long breakfasts with some cat cuddling and man hugging we bake scones, cook nice tea, bring out the marmalade and spend an hour just talking, eating and enjoying life.

When I was a kid we had scones for breakfast on birthdays, special occasions and when we were really really lucky.It’s always been very special to me. SO nowadays I’m a scones fascist who won’t let anyone eat scones improperly!

Here’s how we did it this morning.

Do you have a special breakfast you just love?

Scones and tea

Scones: Serves 4

  • 8dl (3,33 cups!) wheat flour
  • 1½ tbsp baking powder
  • 1tsp salt
  • 1 tsp sugar
  • 100 gr (3½ oz) vegan margarine
  • 4 dl (1,66 cups) soymilk
  • (yeah I’m sorry, but it really does require thirds of cups here)

Turn the oven on to 225°C (440°F). Mix together the dry ingredients. Add the margarine and work that mix with your hands (you could put it in the food processor) until the margarine is mixed in evenly and the mixture is kind of grainy. Add the milk and stir together. You don’t want to work the dough very long, just mix it together quickly. Divide the dough into four pieces and make a round cake of each one (I usually just grab a fourth from the bowl with floury hands, but you could put it on a flat surface and do it properly). Put the four round cakes on a baking tray with baking paper. Cut each cake in two, but not all the way through and ‘fork it’ a bit (pierce each round with a fork a few times to help it bake evenly and also because that’s how I’ve always done it!). Bake in the oven for about 12-15 minutes until they are golden and have risen quite a bit. break the rounds apart and cut each half in half! Serve warm with butter and marmalade/jam and some nice tea to go with it.

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