Category: Cooked sweets


Hello everyone,

My sincere apologies for leaving this blog alone for quite a while, I just do not have many recipes to add as I rarely cook at home. But this recipe needs sharing.

Bread pudding is a very common dish I reckon everywhere, where bread is commonly used. Just like in the UK there is the bread and butter pudding. Well, the Estonian way – or at least the way we did it in my family – is quite different from it, and that is why I feel the need to write it down once and for all.

When for normal bread pudding you can use any bread, then this recipe requires mainly rye bread or proper black bread, not the typical white or wholemeal you can get from any store, but proper dark, rye bread. You can find them in all sorts of European/Russian/Baltic shops – and they taste amazing. Black bread is much more difficult to come across anywhere further from the countries where it is native.

Ingredients:

1/2 loaf Rye/black bread
2-3 slices of white/wholemeal bread
100 g raisins
Brown sugar/molasses (to taste)
Cinnamon/nutmeg

Milk of your own choice to serve
Whipped cream (optional) to serve

Stale bread works best, but if you let it dry out a bit, or toast it lightly, it works just as well. Roughly break the bread apart into pieces and put it in a pot large enough to accommodate it. Fill it with water enough to cover all the bread (which will rise with the water so check by pushing it down whether it is all wet). Leave it to soak for about 30 minutes or more, depending on how hard the bread was to begin with. When it is nice and soft, start working on it with hands – get in there and break any pieces you find with your hands, making it into a mash. When it looks smooth enough for your liking, drop in the raisins, add a little bit more water and heat it up, until boiling. There comes the next chance to go through it making sure there are no lumps left inside. The consistency will get smoother and you will likely need to add more water to stop it from burning at the bottom. Add the spices and sugar, keeping on stirring at the same time, according to taste, so give it a go and see how you like it. You can make it thicker or thinner as you like, normally it is quite thick, like thick porridge (and it sets once it is cold just alike also), but some make it quite runny as well, like a thick puréed soup. Once you are happy, the raisins should be nicely rehydrated, and the whole soup smooth enough. The cooking is now finished.
You can serve it hot as it is, or store it and serve it cold – is great either way. The traditional way of eating it is in a bowl with milk. I have tried it with almond, vanilla rice, soya, and possibly hemp milk. All of them are grand 🙂 Whipped cream will just put that extra cherry on top.

Here’s some photos:

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This portion is served with coconut cream

Or eat it just plain! I never liked milk as a kid so had it just like that all the time :)

Or eat it just plain! I never liked milk as a kid so had it just like that all the time 🙂

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So if you like bread as much as I do – this is a very comforting food to have indeed, and it really is easy to make, I cannot see how one could go wrong with it. Vary the sizes according to your need – I froze once 3 portions from a batch when I had precious little black bread to make it with – to then savour it over a longer period of time.

Anyway, it has been a blast to share this with you, tomorrow I will share an amazing juicing discovery from this morning. Stay tuned!

Eli x

GF sweet bean ‘traybake’

Hiya, all,

It was about a year ago that I was sent a recipe exchange ‘chain mail’, and what a friend of mine sent me as an answer was savoury bean brownie recipe. I thought it was a fascinating idea to make something different out of beans like that. Never got around to it though. But the idea has stood with me ever since. So today I was faced with a challenge – make dinner for 4 in about 45 minutes. Luckily I had beans soaked so only had to boil them and rice for the main, with some veggies as side. But then the dessert… And as it had to be gluten-free, it got me thinking. Rice flour? Gram flour? Cocoa? Not enough ripe bananas though.. And then it hit me. I had a carton of red kidney beans, and the rest was improvisation. I thought I’ll go with cocoa-orange. So here goes, the recipe, best to my memories –

Ingredients:

1 carton of beans (I used red kidney beans)
1 banana
~50 g brown/muscovado sugar/molasses (to taste)
2/3 cup oats
1/4 cup gram flour
1 tbsp baking powder
1 tbsp cinnamon
2 tbsp cocoa powder
2 tbsp flaxmeal
50 g dates
2 oranges (juiced)

Coating – 100 g chocolate

Drain the beans and blend them with a banana into a mash. Add sugar and orange juice and mix well (I used muscovado so it needs a more liquid environment to mix properly). Chop the dates and add them to the mixture with the rest of the dry ingredients. The dough should be reasonably thick, you would have to spread it in the cake tin. And then bake it for about 20 minutes (my oven doesn’t really react to different heat settings, so I nearly always use the maximum, otherwise I’d say around 200-220 degrees). If you want to have chocolate coating then melt the chocolate in a hot water bath until melted and pour onto the cake. Let it stand until it hardens or serve it as it is – nice and soft 🙂 Has a fudge-y kinda texture.

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So there you go, a rather easy and quick cake, and totally gluten free. Woop!

Hope you enjoyed it! Get creative 😉

Eli x

Hiya, all,

As a way of celebrating pancake Tuesday yesterday, I made some awesome pancakes with ingredients from the top of my head, and they were great – thick, without fat and with very little wheat. And then I got a lovely question from Twitter for a recipe, which reminded me of a time 2 years ago when I also made raw pancakes and decided to make a pancake recipe post. I will share rough 3 different recipes.

1. Oat pancakes
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1.5 cups oat flour (ground oat flakes)
0.5 cup wholegrain flour (can be substituted with gluten-free flour, or rice flour, or gram flour)
50-100 g muscovado/molasses
1 tbsp baking powder
1 tbsp cinnamon
2 tbsp flaxmeal
1 tsp ground ginger
1 banana (mashed)
1 tsp apple cider vinegar
1 tsp lemon juice
1 cup soy milk (or other alternative)
water

Just mix all the dry ingredients and add the wet ingredients. Add water/milk enough to make it into a yoghurt-like consistency. This amount made me about 30 palm-size pancakes – which was a lot. But they got ready rather quickly, one batch in 2 minutes tops 🙂 They need no oil when frying if you have a decent enough pan where they wouldn’t get stuck.
Serve immediately or they’re good cold as well (my lunch today). Great with jam, ice-cream, marmalade, chocolate spread or whatever you can think of.

2. Regular pancakes

2 cups wholegrain flour
0.5 cup dark sugar/sweetener
1 tbsp baking powder
1 tbsp cinnamon
1 tbsp lemon juice
(0.25 cup vegetable oil)
1 cup soy milk (or alternative)
water
Optional:
banana
berry flour
flaxmeal
cocoa/carob powder
chocolate chips
lucuma/maca/spirulina/wheatgrass
apple sauce

As always, mix the dry ingredients and add the wet, dough should have yoghurt-like consistency again. Serve with whatever you like!

3. Raw pancakes
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2 bananas (mashed)
0.25 cup ground brazilnuts/almonds/buckwheat flour
1 tbsp cinnamon
~3 tbsp flaxmeal
Optional:
chia seeds
berry flour
spices like ginger, cloves, or cocoa, lucuma etc (as above)

Add the dry ingredients to the banana-mash, add more of the dry ingredients if after 10 minutes of leaving it stand it’s more liquid than yoghurt-like. It should stay about 5-7mm thickness when putting onto the paraflex sheet in your dehydrator. Dehydrate for 4-5 hours on one side and then turn around/remove the paraflex sheet if possible. Dehydrate another 2-3 hours or until the level of dryness desired. Serve with raw jam (fruit+dates blended/fruit+chia seed) or whatever you desire. 🙂

 

I hope this has been an informative post and you will get to enjoy amazing pancakes!

Eli x

Hello everyone,

I was baking a bit the last couple of days and thought of the numerous times people have asked me – how do I bake and substitute eggs. So I thought I’d put this down ‘on paper’ and have something to refer to whenever asked the question again.
Firstly, my cake and muffin and cupcake doughs are all the same, in their essence. And the basic recipe is so basic you can modify it and make hundreds of varieties. So here it is –

500g flour (I always bake with wholegrain flour)
200g sugar/sweetener (I use molasses or brown sugar or just chop dates, add more or less depending on your sweet tooth)
1 tbsp baking powder
(Pinch of salt)
(2 tbsp cinnamon)
(1/4 cup oil)
(2 tbsp lemon juice)
(1 cup milk of your choice)
Water

All the items in brackets are optional, so you can add oil and milk but you can as well omit them and add more water. As always, mix the dry ingredients with the wet ones. Add enough water to make the dough into a yogurt like consistency.

And now some of the ingredients you can add to it –
– bananas (mashed)
– berries (fresh, frozen or ground)
– fruit, like apples, peaches, pears
– cocoa (& chocolate, or carob)
– superfoods like maca, spirulina, chlorella, wheatgrass, baobab, lucuma
– alternative flours like gram, rye, buckwheat, hemp, oats
– raisins
– applesauce
– essences like vanilla, or peppermint
– buttermilk (milk mixed with vinegar)
– poppy seeds
– nuts
…..

So what I’m trying to say, is you can make it into any flavour you want.
To bake it into a cupcake, just mix vegan margarine with icing sugar and maybe some wheatgrass or raspberries for colour? 😉
And now some photos of the stuff I’ve done:

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So I hope this will help you get your imagination going regarding cakes and baking 🙂

Yours,

Eli x

Bananabread recipe

Hellloooo, everybody!

Today I thought I’d share this recipe of bananabread that I’ve done a couple of times. It’s free from added sugar, which enhances its nutritional value in my eyes. 🙂
I have to say, why I was doing so many bananabreads at a time, was because I had too many nearly-overly-ripe bananas at home, so this seemed like a nice way to utilise them and make something to share with my flatmates. But the amounts I used were pretty… enormous. I think I used 12 bananas is the big one that I did, and besides getting the huge bananabread, I also had enough to make 6 muffins also.
So here’s I think the key to making a good bananabread regardless of the amounts – use about as much (wholemeal) flour as you have bananas. I mean that volume-wise. So say you got 4 bananas, it’d possibly be about 1.5-2 cups of flour. I think that kind of ratio keeps the cake nice and moist, but dry enough so it wouldn’t be very sticky from the middle. Like the first banana-bread I made, used too little flour and despite cooking it 1+ hours, the knife still came out sticky, so I concluded that there was too much banana that it wouldn’t cook dry. 🙂 Just a wee heads up. But now I’ll try to guesstimate the amounts a normal amount would use.

Ingredients:

5 bananas
2.5-3 cups wholemeal flour
2 tbsp baking powder
2 tbsp cinnamon
200-300 g dates (paste, or chop yourself to pieces)
1/2 cup milk alternative (optional)
1/3 cup vegetable oil (optional)

Mash the bananas, add the milk and oil (or just some water), mix in the dates. In a separate bowl mix flour with cinnamon and baking powder and mix it with the banana mixture. Taste it and add raisins, or some liquid sweetener like date or yacón syrup if you feel like it. Or I divided it to 4 and added some carob powder to one, vanilla sugar to another, blackcurrant flour to third and wheatgrass to the fourth one, and then poured one after another. I was hoping for some colour change, but it all baked the same, so you could somewhat just feel the taste was a bit varied.
And then just bake it about 30 minutes until the knife comes out clean. If it gets too crusty from the top, just cover it with some tin foil. And that’s all there is to the magic 🙂

Hope you’ll like it! 🙂

Eli x

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Everybody has the foods they remember from their childhood that have been their favourites and later in life bring back the warm feelings and memories of you eating the dish. Well, this post and recipe is my veganised version for one of my childhood favourites – a curd cake served with a berry kisel. Many people don’t even know what the kis(s)el is anywhere else but the Baltic and Slavic areas, so it’s basically fruit/berry juice, often with berries or fruit pieces, which is thickened a bit with some starchy substance. So it’s still runny but a bit thicker and can serve as a sauce or it’s delicious just for drinking as well. We always made plenty to make sure there’s enough to go with the cake and to drink as well 🙂
The curd cake was a classic one to make when there was curd that was getting close (or past) the use-by date. I have to say I don’t remember exactly how my mum made it, but I remembered it tasted very much like curd and it had some semolina in or on it. So that’s what I went by when making the cake. 😛 For the curdy tase I used yoghurt I made myself a day ago, but natural or flavoured yoghurt from the supermarket is definitely as good! Alrighty, enough of chit-chat and to the recipe!

Cake ingredients:

500-700 ml (soy) yoghurt
1 cup wholemeal flour
1 banana (mashed)
100 g semolina
1/2 cup raisins (optional, I just love raisins)
1 tbsp baking powder
1 tbsp lemon juice
1/3 cup sweetener (agave, date syrup, vegan honey) (or to taste)
1/3 cup water/soy milk

The amount I did was pretty big, so you can of course make less, hence the range for yoghurt.
Mix the flour and semolina with baking powder. Add the yoghurt, banana, lemon juice and sweetener and mix well. It should be of the consistency of a pancake dough. Add more flour/semolina if needed thicker or water/soy milk for making it runnier. Or both for increasing the amount. Mix in raisins.
For some reason we always made it in a glass over dish. Oil the dish and drizzle some more semolina on it to cover all the oily areas – to prevent from getting stuck to the dish. Pour the dough in it and cook at 200 degrees for an hour or so. Afterwards let it cool down (it might fall down if it rose before, but that’s cool!) before serving 🙂 And that’s that done!

Kisel ingredients:

1 pack of frozen berries (I got summer berry mix with currants and raspberries), you can use fresh or tinned stuff also!
200-250 ml of berry cordial/squash (vary depending on the total amount)
1.5 l of water (depending on how much you want)
3 tbsp lemon juice (optional)
1-4 tbsp cornflour/potato starch/arrowroot
sweetener

I made a huge potful of the kisel because there was much of the cake and I simply love this thing. You can use less of everything.
Bring the water with the berries, lemon juice and cordial to boil, add more water/cordial and sweetener should your preference require it. It depends on the cordial you use also, I used one without added sugar so it wasn’t very sweet, so I added a bit of some sweetener. Once it’s boiling, mix the starch with some cold water in a separate glass until the starch has dissolved completely. Once the kisel is boiling, turn the heat down or move it to another part of the stove and with mixing constantly, slowly pour the starch in. You should feel it how mixing the whole thing gets heavier and it gets thicker. To avoid making it too thick, add it very slowly, and you can pause in between also. As I was running out of cornflour, I had to do it in 3 batches actually, first used some arrowroot, 1tbsp, that did nearly nothing. So I added 1 tbsp of cornflour (all I had), and that made it a bit thicker. Afterwards I decided I want to make it even thicker so heated it up again and mixed in 2 more tbsp of arrowroot so it got sufficiently more thicker. And that’s it! Ready to be enjoyed hot or lovely when it’s cooled down also.

And then to the merging the two! Serve a piece of the cake covered in plenty of the kisel! It’s just LOVELY! I really do hope somebody will try it and be convinced of the nice soft texture of the cake and curdy taste and the fresh berry flavour that comes with the kisel. 🙂 That’s all folks!

Eli x

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Lemon curd cake

Hello everybody,

Long time since the last post again, sorry. But I think this recipe will make for it!

I was down in London a couple of weeks ago and had I think one of the best cake’s I’ve ever had at this amazing vegan café Cakes ‘n’ Treats. The cake became somewhat of an obsession for I was enchanted with the so very lemony but sweet taste the cake had. As I couldn’t find any recipe for it online, it required some improvising. And thus I tried it once, and I tried it twice, and it worked out both times. I did the second one quite significantly differently than the first one so here’s the variety of both of them. 🙂 If you love lemons, you will definitely love this cake!

Base:

1 cup wholemeal flour or rice flour for gluten-free version
1/3 cup sweetener (brown sugar, date syrup)
1 tbsp baking powder
1 banana (optional – for binding)
2 tbsp lemon juice (concentrated) (optional)
water

Mix the dry ingredients, mash the banana and mix with the lemon juice and as much water as needed to make it into a nice batter (yoghurt-like consistency). Pour to the cake tin (~20cm diameter) and bake for about 10-15 minutes or until done. Take out to cool a bit.

Filling version 1:

500-700 ml of ready-diluted lemon juice/5-6 lemon’s juice (+ zest) + water to dilute and add volume
1/2-3/4 cup sweetener (to taste)
4-5 heaped tbsp cornflour/potato starch
1 tbsp turmeric (optional, for the colour)

Bring the lemon juice to boil, mix in the sweetener and turmeric, when you think it’s sweet but sour enough, mix the starch with little water in a glass until it’s all mixed, and pour the starch mixture into the lemon juice whilst whisking the latter constantly. Note, it thickens very quickly, so add it slowly, so you’d get to mix the curd well enough throughout the process. It shouldn’t stick to the pot so don’t worry about hurrying afterwards to clean it. Taste again and see if you need to add a wee bit more lemon or sugar. When ready, pour onto the base and let cool down. This might take a few hours. Use freezer and/or fridge when possible to quicken the process, otherwise prepare 12 hrs in advance to give enough time 🙂

Filling version 2:

350 ml of lemon juice (concentrated)
300 g dates
water
4-5 heaped tbsp cornflour/potato starch

Blend the lemon juice and dates (and some water if needed) until the dates are completely puréed. Pour into a pot and according to your taste, add more water or more lemon juice to get the flavour you’re after. Add the margarine if you want and when it’s all good, mix the starch and continue as per the instructions above.
This version won’t have the lemon curd looking very yellow like the first version does, but it’s healthier for instead of any sweetener, it’s only dates in it 🙂

The first photo below is done with rice-flour base, so it’s all gluten free, and with the ready-diluted lemon juice, so filling 1. The second one is done with wholemeal base and the second filling.

If you like the taste of lemons, I hope you’ll give it a try. It really is delightful! I’m gonna go and savour another piece now 🙂

Eli X

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