Sweet Potato Brownies

As i write this post i am nibbling on one of these brownies. In my last post i suggested that as a meal prep you should prepare something sweet for the week. This recipe is perfect for that. It is simple, cheap, chocolaty gooey, glutenfree, refined sugar free and 100% nourishing.

I made a video that shows the whole process. For the exact measurements scroll down.

 

Equipment:

35×25 cm oven dish (i used this one)

if you want to make a smaller tray just reduce all the recipes by half and use a 27×18 cm tray

food processor

Ingredients:

4 medium sweet potatos (oven baked or chopped up boiled or steamed)

1 cup date paste or 24 pitted large dates

4 Tablespoons of melted coconut oil

2 cups ground up sunflower seeds (or hazelnuts,almonds or brazil nuts but sunny seeds are cheap and delicious )

2 cups of ground up oats

12 Tablespoons of cacao powder (unsweetend)

6 Tablespoons of sugarbeet molasses ( or whatever natural sweetner you prefer, also feel free to reduce the amount or leave this out completely and add more dates and plant milk)

pinch of salt

dash of plant milk

dash of hot water

 

Method:

– in a food processor add the dates and a dash of hot water and process to a paste

– add in the sweet potatos and coconut oil and process everything

-in a mixing bowl add all the dry ingredients; oat flour, sunflower seed flour, salt and cacao powder

– pour the sweetpoato mix into the mixing bowl, add the sugarbeet molasses and stir everything together

– if the mix is too dry add in a dash of plant milk or water and stir. The mixture should be sticky and gooey but not dry and and not runny either

-place some baking paper on a baking tray and pour the mixture in and spread out evenly.

-place tray in the oven and bake for 30 mins

– VERY IMPORTANT! remove from the oven and let the brownie cool completely this is very important. The longer you wait the better the brownie I usually let it rest overnight.

 

 

 

Cini Mini 1993

 

Ingredients for 3 trays

  • 250g Flour
  • 1 Sachet of Yeast
  • Pinch of Salt
  • 163ml lukewarm water
  • 15g of plant based margarine
  • Cinnamon as much as you prefer
  • Agave as much as you prefer

Method:

Place yeast in a bowl pour in the lukewarm water and add 2 squirts of agave and salt. Set aside for 10 minutes, or till visible bubbles form.

Add in the flour and mix it all well together. Knead with your hands for around 6 minutes. The dough should not be too wet and sticky, it should be very elastic and soft but not sticky. Adjust with Flour and water till you get the right consistency, but first mix everything well together and knead it for around 3 minutes before adjusting anything!

Cover the dough with a kitchen cloth and place in a warm place and let it sit for 1 hour.

After an hour has passed preheat oven to 150 degrees. The dough should visibly have risen. cut the dough into three equal parts. Take one part and roll it out on a parchment paper roll it out very very thinly now spread some margarine on the rolled out dough and then add some agave ( however much you prefer) and spread this equally all over the rolled out dough. Sprinkle cinnamon on top and spread equally as well. Then take a sharp wet knife and cut a plaid pattern all over the rolled out dough. Repeat with the remaining dough.

Place the parchment paper with the dough on a baking tray respectively, and bake for 12 minutes or till they are its golden brown.

Take out of the oven and let it cool then separate the cut plaid pattern  into small tiny squares.

Enjoy!

Recipe Inspired by http://www.mycookingloveaffair.de/rezepte/kinder/zimt-und-der-feind-in-meiner-milch/

Chapatti + Potato Curry or Potato Curry in a Chapatti or Chapadilla

 

So this is a delicious recipe that was inspired by my boyfriend.

I love chapatti’s, my mother taught me at a very young age how to make them, while my friends where eating toast with jam  i was enjoying my chapatti with jam during school break. My sister and i used to make them together, since i was too young to handle the stove, i loved those nights and enjoyed kneading the dough and rolling it out and how the whole house smelled of utter deliciousness.

When i moved to Mombasa, Chapattis where easily available ( My best friends are of Indian decent so yeah lunches where always crazy good chapattis or parathas mmmhh dont get me started)  so i stopped making my own chapattis, instead i missed the German sourdough bread. I tell you its always the thing that you cant have!

So when i moved back to Berlin and i had my fair share of sour dough, to no surprise i started to miss chapattis again and naturally i started to experiment and make my own.

There are two types of chapattis that i am familiar with one is the Indian type that uses almost no oil and is flat and firm. Then there is the Coast Mombasa Chapo which is more oily, soft and is layered in texture. My mother taught me a blend of the two something in between an Indian and a Mombasa Chapo ( a hybrid chapatti)

Its crazy the reaction that you get when you tell people ok lets make bread then, or when you serve it. Its like as if people think that you have some kind of magic power when in reality making chapatti is so easy and cheap. Cheaper than bread and good for you as you can twerk it up and make it nutritious with ingredients such as seeds and wholewheat flour instead of white flour its really very easy, delicious and stores very well -therefore it can be prepared and frozen and enjoyed throughout.

I experiment a lot with chapattis and my boyfriend does too now, he recently made a quesadilla chapatti which inspired me to make one as well with a potato green pea curry filling which was delicious and then one with wilmersburger vegan cheese alternative and it turned out so delicious as well.

Hope you enjoy it too and  get crazy creative with filling !!

Ingredients:

makes 6 chapatti this depends though on how big you make them

Chapatti Dough

2 cups of flour ( of your choice i used organic wholewheat feel free to use spelt or wheat)

1 cup of room temp water

pinch of salt

1 tbsp of oil ( again your choice or feel free to omit)

Potato ‘Aloo’ filing/curry (Option 2)

4 diced potatoes the ones that get mashy in german we say nicht festkochend sondern mehlig

1 diced carrot

1 cup of frozen, canned or precooked green peas

1 diced red onion

1 tbsp of coconut oil

1 crushed garlic clove

1/2 tsp of mustard seeds (optional)

1tsp garam masala

1tsp of madras curry ( or whatever curry powder you prefer)

1tsp tumeric

1/2 tsp Cumin powder

dash of chilli flakes

1 cup of water

salt to taste

 

Cheesy version ( Option 2)

Vegan cheese alternative i used Wilmersburger Classic 

salt and pepper to taste

 

Method

Chapatti mix:

In a bowl mix the flour and salt add in the water and mix first with a spoon. Once everything is mixed together it is time to get your hands dirty. Flour a flat surface and get kneading, punch, slap, throw and pinch that dough do this workout a minimum of 10 minutes. The dough should be elastic not sticky and not dry and hard either, it should be soft and elastic. once you are done kneading roll it into a log and cut into 6 even pieces. Roll all six pieces into balls brush some oil on the pieces and let them rest on the floured surface. ( if you only want to make chapattis without the filling let them rest for up to 30 minutes before you roll them out and cook them)

Potato curry

While the chapatti dough is resting you can start making the aloo mix.

Heat the coconut oil in a medium sized pot on medium high heat. Once the oil is hot add in the onions and mustard seeds. Stir constantly once the onions are glassy add in the garlic and all the spices. stir everything well together once the spices are fragrant add in the potatoes and carrots mix well and then add in 1/2 cup of water, reduce the heat to a simmer. let it simmer for 16 minutes make sure to check on it in so that once the water has evaporated add in the other 1/2 cup. Once the potatoes are soft and mashy add in the peas and salt to taste stir well and turn off the stove.

This potato curry can also be enjoyed as a side to chapattis or with rice.

Chapatti

Place a pan on a medium high heat stove. While the pan is heating up on a floured surface get a rolling pin ( if you do not have one, a wine bottle works perfectly well for this) and roll out one ball into a thin flat disc shape ‘think chapatti’. The thickness of the chapatti depends on you however i like mine thin. Place the rolled out chapatti on the hot pan, if you are adding the filing take one spoon of the filling and spread evenly on one side of the chapatti. Close the chapatti with the other half ( that has no filling) and flip over now cook till both sides are brown ( usually 3 minutes that’s 1,5 minutes on both sides depends on your stove top) you can spread some coconut oil or whatever kind of oil you prefer on both sides before taking it off the pan ( Important if you are adding oil do this at the end that is once the chapatti is about to get off the pan). REPEAT FOR THE REST.

Cheeeeeeesee Variation

For the cheesy variation cut up your cheese and place on one half of the chapatti add salt and pepper and then close with the other half. Then its the same procedure as above- cook till both sides are brown.

IMG_4018

 

 

In a Banana Bread life is sweet. My TOP 3 Recipes.

 

So it has been 1 month since i last blogged. I am sorry for the missing in action, action. Its a failure of time management on my part honestly, however here i am now my friends. I come bearing banana bread recipes.

Banana Bread is really a magical thing so many good memories and things have happened in my life which can all be traced back to banana bread. I have met and had awesome conversations with people all because of banana bread seriously its magic if its mixed up and done right.

Banana bread for me needs to be simple, fast and easy to prepare. I think everybody can make banana bread and share it with people, its not difficult at all trust me! it is also a great thing as it does not require fancy ingredients and is free from sugar and from gluten ( well the banana bread i make is). I have tried several recipes and i have come up with three recipes that never ever fail so here they are.

 

Recipe 1.

Gluten Free Date Sweet Banana Bread

This recipe is one of the first banana breads i made. I must admit that the original recipe was not vegan however once i became vegan i realised that i needed to vegan this recipe up. I have one of the best memories with this recipe, i had my first kiss with my boyfriend because we couldn’t go out as I had just placed the banana bread in the oven when he asked me to meet me. So i told him to come over instead and the rest is history.

Recipe adapted from Laura in the Kitchen

Ingredients:
2-1/4 cups Oat Flour
4 Ripe Bananas, mashed
1 cup Dates, pitted and chopped
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Ground Cinnamon
1 tsp Vanilla Extract
1/4 cup Unsweetened Apple Sauce
3 Tbsp melted coconut oil
1/4 cup Unsweetened Almond Milk

Method:

Preheat oven to 176 degrees celsius.

In a large bowl mix together all the dry ingredients.

Toss in the chopped up dates.

In another bowl mix up all the wet ingredients.

Now pour the wet ingredients into the flour mix and stir well.

Line a loaf pan with parchment paper and pour in the mixture.

**If you want you can chop up a banana in to slices and place them on top of your bread. This is purely for optical reasons as it will look nice**

Bake for 1 hour and 15 minutes

let it cool for a while before serving did someone say Peanut butter!

Recipe 2:  Taline Gabriels Banana Bread

Sadly i do not have the rights to share this recipe since it is not my own recipe. However i would recommend all of you to check out Taline Gabriel’s Hippielaneapp. This is an amazing app ( FYI this is not a paid promotion or some rubbish like that), I only promote things that i personally also use and have bought with my few student budget pennies. I would recommend this app to anyone who wants to try making their own vegan, raw, gluten free and refined sugar free treats. She has some real awesome and simple recipes. On her website there are a few free recipes that one can test out before deciding to download her app. Her banana bread recipe is gluten free and i made it because a housemate of mine is glutenfree and i wanted to bake something healthy that all my housemates could enjoy and then i tried her recipe and everybody loved it. We have all made this banana bread several times again in the house and it always tasted awesome.

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Image is from the hippielaneapp. not my image.

Recipe 3: Super Simple Banana Bread

This is a recipe that i came up with when i was broke( which is usually towards the end of the month, student problems!) but i still wanted to make banana bread i had just written my last exam and wanted to spread the love and joy. I had four ripe bananas and lotsa oats so i went ahead and came up with this super easy recipe which was inspired by a banana bread that a friend had made and brought over a week prior. His banana bread was awesome ( sadly i do not have the recipe…YET).

Ingredients:

3 Cups of Oats flour ( place oats in a food processor and voila)

3 mashed bananas, chop up the fourth one and keep aside

1/2 cup of rice syrup

1 cup of plantbased milk

1 tsp of cinnamon

2 tsp of baking powder

1 cup of chopped up walnuts and pecans

Method:

Preheat oven to 160 degree celsius.

add all you dry ingredients in a bowl and mix.

mix all your wet ingredients in a separate bowl first and then add to the flour mix. Fold in half a cup of the nut mix.

line a loaf pan with baking paper and pour in the mixture. place the chopped banana pieces neatly on top and sprinkle the remaining nuts on top.

put in the oven and bake for 1 hour or until the fork comes out clean 🙂

Nomnom!!!

Autumn feelings: Oat ginger cookies.

So it has been a while… i know i haven’t been as consistent as i’d wish to be. I guess that is life but this blog has always been on my mind and i have so many ideas that i would love to share with all of you. Ideas that i have been wanting to share for such a long time, i have to write all these ideas down and bring them together somehow, so that i do not forget  and actually get to share them with you all.

I am happy though that i am no longer very hard on myself, i used to really be mean to myself if everything that i set out to do didn’t turn out the way i had planned. I am a huge writer of lists and plans, I write a plan almost every night! Thing is that i hope to achieve most of the things and someday i will but wouldn’t life be a bore if every single day goes as planned its nice to have a guideline an outline but i think randomness and surprises are what makes life. Not everything needs to be fixed.

 

I think that if you try to predict everything, it can lead to a lot of disappointment and instead of understanding the new thing or unexpected event,person or action you start to beat yourself up because things didn’t go as planned and you miss an opportunity in actually learning or accepting this change.

A little spontaneity can create wonderful experiences, thoughts, things and feelings. I am all about good feelings! This is exactly how i stumbled on this recipe. A friend of mine told me how she tried to make oat cookies the other day and that the recipe didn’t quiet turn out the way she had hoped so she asked me if i had a good recipe. I said i would get back to her. The whole week i was planning on trying a good recipe, sadly several things got in the way till yesterday when i was talking to one of my housemates, I told her that i had been meaning to make oat cookies she said ‘me too’ and had a recipe on her phone that she had browsed earlier that day. It was a ginger cookie recipe from my green kitchen stories we looked at each other and said lets do it (even though i hadn’t planned on baking at all)  and i got out the ingredients as we had almost everything and within 40 minutes we were munching on these delicious gluten free, refined sugar free and vegan cookies. All the other housemates loved them too!

My green kitchen stories is an amazing vegetarian blog run by the perfect couple. I love their recipes as they can all be veganised. When i got into the vegan lifestyle i used most of their recipes, which are super easy and i have never been disappointed. Till this day whenever i am planning a dinner or something i turn to their blog for inspiration. I can only recommend their website.

Now here is the recipe adapted from my green kitchen stories we added a bit of a twist and used fresh ginger and instead of maple syrup we used rice syrup. The original recipe can be found here http://www.greenkitchenstories.com/thin-oat-ginger-crisps/ check their site out really do!

Ingredients:
4 tbsp of room temp. coconut oil

3 tbsp of rice syrup

2 tbsp of buckwheat flour

2 tbsp of any plantbased milk that you prefer or have

70g rolled oats

1 tbsp of freshly grated ginger

pinch of clove

pinch of cinnamon

pinch of salt

Method:

Preheat oven to 180 degree Celsius.

Mix all the ingredients in a bowl.

Line a baking tray with baking paper. One tablespoon should equal one cookie, this recipe should make twelve thin small round cookies however if you like bigger  cookies you can make 6 big cookies. Press the cookies flat using the backside of a spoon or use your palms (wet them before though to avoid sticking).

Place in the oven and bake for 15 minutes, bake longer if your oven is weak they should be golden brown.

Take the cookies off the tray and let them cool. Let them cool as this well let them form and set, the wait is worth it!

Now enjoy, these cookies are great for dunking in tea or cold almond milk nomnomnom!

IMG_3277

Blacker the berry sweeter the muffin.


This recipe was a roaring success with my brother, who is might i add a very picky person. He is not as supportive of my vegan lifestyle but then again there are not many people around me who are. It gets tough, but instead of arguing or trying to convince my  friends and family i just keep on cooking and preparing delicious meals and i almost always hear hmmmm it tastes real good, i didn’t know vegan could taste good. It tastes good because it is cruelty free and prepared with love and life in mind.

 

this recipe is based on the recipe by cakeinvasion

 for 12 delicious muffins

Ingredients:

230 gram whole wheat flour

1 teaspoon baking powder

1 Tablespoon Vanilla ( not essence but actual vanilla)

zest from half a lemon

zest from half an orange

pinch of salt

6 Tablespoons of brown rice syrup( or agave or whatever you have but the sweeter the syrup the less you will need to use)

5 Tablespoons of coconut oil ( or whatever oil you use)

150ml freshly squeezed orange juice

1 Tablespoon of freshly squeezed lemon juice

130g Blueberries ( i used frozen ones, but fresh works well too. If you like a lot of blueberries in muffins use 150g)

2 Tablespoons of whole wheat flour.

 

Method:

Preheat oven to 175 degree Celsius.

In a mixing can add in- if you have a lot of time sift in- the 230 grams of flour with the baking powder in a mixing bowl.

Add in the vanilla, salt and zests. Mix in all the ingredients with a wooden spoon.

Now add the oil, brown rice syrup, orange juice and lemon juice. Mix all everything well, stop mixing when the mixture is smooth and lump free.

In a separate bowl gently mix the blueberries with 2 tablespoons of flour and make sure the blueberries are covered with flour. This is done so that the blueberries don’t get all squashed up.

Place the blueberries into the mixture and fold them in gently.

Line  muffin tin with cupcake liners.

Portion out one and a half a heaped tablespoon of the muffin mix in each liner.

Place in oven and bake for 20 to 25 mins.

Set aside to cool, it is essential to let them cool as this allows the to firm up!

Enjoy these with tasty date paste or with a jam or spread of your choice as these wont be that sweet,- depending on what sweetener you use- I used brown rice syrup and they were perfectly fine for me but for those who like it sweeter there is an array of spreads to use! or devour these sprinkled on top of nicecream or with a cool smoothie the possibilities are endless really!

 

Tip: you can lick out the raw mix as it is vegan! Oh yea 😀