maple syrup

carrot cake – vegan

9th November 2017

There are two ways to serve this cake:

  •  with a decadent cashew cream for a special occasion.
  •  or for a warm earthiness, sprinkle the top with 2 tablespoons sesame seeds and roughly chopped raw walnuts before baking.

Both are delicious.

As a general rule, all nuts are heating. In Ayurveda, it is recommended to eat sparingly, especially cashews as they provoke pitta and because of their thought-provoking qualities can disturb the sleep and meditation.

sesame-seeded carrot cake

Inspired by the much-loved Spice Cake.

The cardamom adds a rich warmth, so it is important to grind your own as the taste is much more fragrant, fresher and more flavour intense. 

cashew cream 

1 cup/140g cashew, soaked for 4 hours

¼ cup coconut cream (the cream from the top of a can of coconut milk)

1 Tbsp coconut oil

1 vanilla bean

2 – 4 Tbsp maple syrup

ingredients for the cake 

2 Tbsp sesame seeds – for sprinkling inside the greased pan

½ cup/50g walnuts – for garnishing

2 cups/210g tightly packed grated carrots (approx 2 medium)

dry ingredients 

1 cup/120g whole-wheat flour

1 cup/120g unbleached white flour

2 tsp baking powder

1½ tsp baking soda

½ tsp fine rock salt

1 heaped tsp cardamom powder

2 heaped tsp ground cinnamon powder

wet ingredients 

½ cup/125ml melted coconut oil/mild-tasting olive oil

1 cup/250ml maple syrup (can replace with 1 cup/180g brown sugar)

¼ cup/45g brown sugar.

½ cup/125ml hulled tahini paste

½ cup/250ml almond milk

1 Tbsp apple cider vinegar

½ cup/80g golden raisins

prepare the cashew cream 

1.  Soak the cashews for at least 4 hours or overnight in cold water, then drain, rinse and place in a high-speed blender.

2.  Split the vanilla bean down its length, scrape the seeds into the blender, along with the coconut cream, coconut oil and maple syrup, blend until creamy and smooth. Taste and adjust the amount of maple syrup. Transfer the cream to a bowl, cover and place in the fridge until ready to use.

prepare the cake 

3.  Preheat the oven to 350F/180C. Oil a 9-inch springform pan or a baking dish with oil and sprinkle the sesame seeds around the sides and bottom of the pan.

4.  Spread the walnuts on a baking tray and bake for 10 minutes.  Roughly chop, and set aside.

5.  Wash the carrots and grate either using a box grater or your food processor (using the smaller grater attachment). Set aside.

6.  In a medium bowl, sift together the dry ingredients –  flours, baking powder, baking soda, salt, and spices. Whisk to combine.

7.  In another medium bowl, combine the wet ingredients – oil, maple syrup, sugar, tahini, soy/almond milk and vinegar. Whisk until the wet ingredients are emulsified.

8.  Pour the liquid ingredients into the dry, whisking together just until all the dry ingredients are absorbed. The batter will be quite wet.

9.  Stir in the grated carrot and sultanas, fold gently with a spatula to combine.

10.  Pour the batter into the oiled pan and place in the oven. Bake about 50 – 60 minutes, or until the cake is springy to the touch and a toothpick comes out clean. If the top looks like it’s getting dark, but the inside needs more time, cover loosely with aluminium foil for the last 10 minutes of baking.

11.  When the cake is completely cool and you are ready to serve. Spread the cashew cream evenly over the top of the cake. Decorate the cake with the toasted walnuts and long strips of carrot peel. To keep the carrot strips from discolouring, toss in a little lemon juice before placing on the cake.

Serve within a few hours of frosting otherwise, it is best to keep the cake refrigerated or to frost only when ready to serve.

Anna’s vegan marble cake

23rd December 2014

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This cake is based on the magical spice cake which is a regular in our house.  An amazing vegan moist cake that my brilliant friend, Anna has recently been experimenting with, and sharing those experiments via email. First, there was the orange-zested cranberry cake, and more recently, this marble cake.

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Anna’s vegan marble cake

When I told my son that there was cake when he arrived home from school, he looked at the cake, and then at me and said, – “Yes! – This is THE good one. “

variation

  • For a more contrast in the marbling, omit the whole-wheat, and use all white flour.
  • For a non-vegan alternative, create a butter icing by adding 2 heaped Tablespoons room temperature butter to the glaze and beat/whisk until well combined and thick.  Using a knife spread over the top and sides.

ingredients 

1 cup + 2 tsp/130g whole-wheat flour

1 cup/120g unbleached white flour

2 tsp baking powder

1 tsp baking soda

½ tsp rock salt

2 Tbsp cocoa powder

½ cup/100g coconut oil

1 cup/280g pure maple syrup (can replace with 1 cup/180g brown sugar + ½ cup almond milk)

1 cup/225g almond milk

1 Tbsp apple cider vinegar

2 Tbsp vanilla essence

for the glaze 

1 cup powdered sugar

1 Tbsp water/lemon

preparation 

1.  Preheat the oven to 350F/180C.  Grease a bundt pan well with oil, making sure to get every nook and cranny (I used a ring pan as recommended by Anna).

2.  In a medium bowl, sift together the flours, baking powder, baking soda, and salt (not the cocoa powder) – whisk to combine.

3.  In another medium bowl, combine the coconut oil, maple syrup, nut milk, vinegar, and vanilla – whisk until the ingredients are emulsified, then pour into the dry ingredients, whisking until all the liquid ingredients are absorbed.  The batter will be quite wet.

4.  Pour ¾ of the batter evenly into the greased cake tin.

5.  With the remaining batter, add the cocoa powder, and mix well, then pour over the white batter. Using a toothpick, create a marble effect into the cake.  Don’t mix too much as the chocolate and vanilla will blend and there will not be any difference between the two.

6.  Place on a middle rack in the oven and bake for 40 – 45 minutes, or until the cake is springy to touch and a toothpick inserted comes out clean.  Let the cake cool in the pan and run a thin knife around the edges of the cake, as it can be a bit delicate coming out.

7.   For the glaze, place the powdered sugar into a small bowl and mix with a little water, until you get a thick but pourable consistency.  Spoon the glaze over the top, allowing it to drip down the sides or serve on the side.

Enjoy with love, light, celebrations and blessings!

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Goodness shared by Stacey

almond lemon coconut chia macaroons (vegan)

21st December 2014

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almond lemon coconut chia macaroons

Makes 25 – 30 macaroons.

At first, I made the chocolate ones from the link below, but I found the chocolate (especially using raw cacao) too bitter.  I like the intense sweetness of these which complements the coconut and lemon.

Adapted from these.

ingredients 

3 cups/250g dried, unsweetened desiccated coconut

2 Tbsp/20g chia seeds

1 cup/100g almond meal (I used whole almonds, skins and all, then ground into a rough powder)

½ cup/45g almond flakes

¼ tsp fine rock salt

zest from one lemon

¼ cup/60ml water

¾ cup/185g maple syrup

cup/80ml extra virgin coconut oil (melted)

1 Tbsp vanilla extract

preparation 

1.  Preheat oven to 150C/325F.

2.  In a large bowl, combine the coconut, chia seeds, almond meal, almond flakes, salt, and lemon zest – stir to combine thoroughly.

3.  In a small bowl, whisk together the water, maple syrup, coconut oil and vanilla extract, then add to the dry ingredients – stir until fully combined, and no dryness remains.

4.  Cover and place the mixture in the fridge for 15 – 20 minutes.  The chia seeds will help bind the mix together and the coconut oil solidifies, making it much easier to scoop.

5.  Use an ice-cream scooper that has a spring action, which releases the mixture by sliding the band underneath.  This works perfectly for easy shaping.  Fill the scoop half full and firmly pressed the mixture.  If you don’t have an ice-cream scooper, use a teaspoon to create more rustic mounds.

For the oven, place the macaroons on a baking sheet.  I fitted all macaroons snugly on one tray. Bake them in the oven for 25 – 30 minutes, or until golden.

For the dehydrator,  dehydrate at 115F for 6 – 8 hours if you want them fudgy, and longer if you want some chewiness.

light and festive!

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 Goodness shared from Stacey

granola

22nd June 2009

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I woke up on Friday with newfound energy and found myself in the kitchen inspired to make my weekly supplies of granola, tofu, ghee and dosa batter.  All in one morning!

As a family, we try to stay away from the processed boxed cereals.  As these are heated to such high temperatures and pressures, this makes them very hard to digest.  I needed to come up with something that would tempt my children and keep them tempted.  Something that tasted good.  This granola seemed to do the trick.

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meet our very naughty, mischievous, goats – Grace & Ester

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Enjoying this version above, dried apricots, macadamia, orange & lemon zest

granola

Lately, I have been grinding 2 cups of the oats to a rough flour and add ½ cup water to the wet ingredients  – creating clusters of crunchy oats throughout.  

I often prepare a batch of granola and a jar of homemade almond milk to give as a gift for a house-warming or just to say thank-you.  Just bottle it in a jar or paper bag with a homemade label.

Makes about 6 cups 

ingredients 

500g/5 cups flaked rolled oats

200 – 300g/2 cups flaked almonds/finely chopped slivers whole almonds

50g/½ cup each sunflower and sesame seeds

65g/¾ cup unsweetened coconut flakes

¼ tsp ground cardamom powder

2 tsp cinnamon powder

½ tsp fine rock salt

1 Tbsp vanilla essence

½ cup ghee/cold-pressed coconut oil/olive oil (I use an equal mix of ghee & oil)

½ cup maple syrup

¼ cup brown rice syrup

160g/1 cup dried fruit, coarsely chopped (sultanas, cranberries, dates, goji, figs or dried apricots)

preparation 

1.  Pre-heat oven to 350F/180C.

2.  In a large bowl, combine oats, flaked almonds, seeds, coconut flakes, cardamom, cinnamon powder and salt, stir to combine.

3.  In a separate bowl whisk together the melted ghee, oil, maple syrup, brown rice syrup and vanilla essence.

4.  Pour over the oat mixture and combine well, for 1 minute, so all is well-coated.

5.  Spread the granola mixture out on a deep baking tray and roast in the oven for 30 – 40 minutes. Turn the granola over every 8 – 10 minutes.  Remove from the oven and allow to cool.

6.  Once cool, stir in the dried fruit. The granola will continue to crisp as it stands.   

Serve with fresh milk, home-made almond milk or creamy yoghurt and with seasonal fruit.  Great for breakfast, lunch or dinner!

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Shared goodness from Stacey

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