• Fleur

I don't know what I like more; banana bread or carrot cake bread. Almond flour, whole wheat flour, medjool dates, juicy carrots, raisins ultimately results in this moist yet soft carrot cake. Topped it off with a cashew coconut frosting. The cake is sweetened with medjool dates so not overly sweet and they bring some moisture to the cake as well. This carrot cake will definitely be a new staple recipe in my home.


Recipe (10-12 slices) Prep time: 1.5 hour

Ingredients

  • 1.5 cup wholewheat flour

  • 0.5 cup almond flour

  • 1.5 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ginger powder

  • 1/2 teaspoon cardamon powder

  • 1/4 teaspoon nutmeg powder

  • 9 medjool dates

  • 2 tablespoons (30 grams) almond butter

  • 2 tablespoons (30 ml) almond oil

  • 2 tablespoons (30 grams) coconut yogurt

  • 1 cup (240 ml) almond milk

  • 1 teaspoon vanilla extract

  • 1.5 cups (150 grams) grated carrot

  • 1/3 cup (55 grams) raisins

  • 1/4 cup (30 grams) chopped brazil nuts or walnuts

Frosting

  • 75 grams cashew soaked

  • 50 grams coconut cream

  • 4 teaspoon maple syrup

  • 1/2 teaspoon vanilla extract

  • 1 teaspoon lemon zest

  • 1 tablespoon lemon juice


Method

  1. preheat the oven to 180 degrees Celsius

  2. Combine the wholewheat flour, almond flour, baking soda, salt, cinnamon, cardamon, nutmeg and ginger.

  3. In a blender, add the medjool dates, almond oil, almond butter, coconut yogurt, almond milk and vanilla extract. Blend until smooth.

  4. Combine the dry and wet ingredients together.

  5. Fold in the carrot, raisins and nuts.

  6. Line a cake loaf with baking paper and pour the mixture into the pan. Bake the carrot cake for 45 minutes or until the center comes out clean. Let it cool down completely before spreading the frosting on top.

  7. The frosting is simply made by blending the ingredients. Place it into the fridge before spreading it on top so that it gets more firm.

Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!

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  • Fleur

This Oreo cheesecake is made with an oreo cookie crust, a creamy cheesecake filling and a silky chocolate ganache to top it off. I will assure you that this vegan cheesecake won't last long!



Recipe (10-12 slices) Prep time: 1 hour Crust:

  • 25 Oreo cookies

  • 50 grams vegan butter

Filling

  • 300 grams (1 1/4 cup) vegan cream cheese

  • 400 grams vegan quark (I used 1 tub Alpro's soy quark)

  • 150 grams (3/4 cup) sugar

  • 65 grams (8.5 tbsp) corn starch

  • 3 tablespoons lemon juice

  • The crème of the 25 oreo cookies

  • 1 teaspoon vanilla extract

Chocolate ganache

  • 300 ml coconut milk (1 1/3 cup)

  • 1 bar dark chocolate 70%

Extra oreo cookies for on top

Method

  1. Preheat the oven to 180 degrees Celsius.

  2. Remove the white crème from the Oreo's and crush the Oreo biscuits until a fine meal is formed.

  3. Melt the dairy free butter and mix that into the cookie crumbs.

  4. Line a pie pan with some baking paper and press the crust down.

  5. Blend the cream cheese, quark, sugar, crème from cookies, lemon juice, cornstarch and vanilla extract in a blender and pour that into the pie pan.

  6. Bake in the oven for 45 minutes.

  7. Let the cheesecake completely cool down before placing it into the fridge.

  8. Let the cheesecake set in the fridge.

  9. Make the chocolate ganache by heating the coconut milk until it's boiling. Remove from the heat and add the bar of chocolate. Stir until the chocolate has completely melted and is mixed with the coconut milk.

  10. Pour the ganache on top of the cheesecake and place it back into the fridge to set.

  11. Top with some extra oreo cookies and enjoy!



Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!

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  • Fleur

These cookies are made with oat flour, spelt flour, peanut butter and maple syrup and free of refined oils and sugars. They are a bit more like cakey cookies. Delicious when they are warmed up and dipped in some hot almond milk or tea.

Recipe (makes 12-14 cookies) Prep time: 30 minutes

  • 1 cup oatmeal, grind into flour

  • 1 cup spelt flour

  • 1 teaspoon baking soda

  • 1/2 cup peanut butter

  • 1/2 cup maple syrup

  • 1/2 cup dairy free milk

  • 1 teaspoon vanilla extract

  • 2 medjool dates, chopped

  • 2 squares of chocolate, sliced into cubes



Method:

  1. Preheat the oven to 175 degrees Celsius.

  2. Combine oatmeal flour, spelt flour and baking soda in a bowl.

  3. In another bowl, mix the peanut butter, maple syrup, milk and vanilla extract.

  4. Combine the wet and dry ingredients until a dough is formed.

  5. Fold in the chopped medjool dates.

  6. Divide the dough into 12-14 cookies and flatten them on a baking tray lined with baking paper. Press a little square of chocolate on top.

  7. Bake for 12 minutes and let them cool down for 5 minutes before eating.


Would love to see your recreations. Tag @nourishingfoods to get featured.

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