Simple Summer Strawberry Cake

Flexible Vegan

It’s still strawberry season on this side of the world and here is one of the great ways to use them.  Simple Summer Strawberry Cake is a hit in our house!

If you follow this blog, you will notice that I am a fan of simple, easy and quick recipes. Especially cake recipes! I don’t believe in spending hours in the kitchen to produce something that will be gone within seconds. That is why I love this recipe for Simple Summer Strawberry Cake.

So here it is!

Simple Summer Strawberry Cake

2015-06-16 06:42:07

Yields 8

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Prep Time

10 min

Cook Time

40 min

Total Time

50 min

Prep Time

10 min

Cook Time

40 min

Total Time

50 min

264 calories

33 g

22 g

14 g

4 g

6 g

121 g

1544 g

15 g

0 g

7 g

Nutrition Facts

Serving Size

121g

Yields

8

Amount Per Serving

Calories 264

Calories from Fat 119

% Daily Value *

Total Fat 14g

21%

Saturated Fat 6g

29%

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 3g

Cholesterol 22mg

7%

Sodium 1544mg

64%

Total Carbohydrates 33g

11%

Dietary Fiber 2g

6%

Sugars 15g

Protein 4g

Vitamin A

5%

Vitamin C

41%

Calcium

11%

Iron

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 150 gr plain white flour
2. 80 gr soy butter
3. 100 gr brown sugar + some to sprinkle
4. 3 tablespoons sunflower oil
5. 1 tablespoon baking powder
6. 1 vanilla bean
7. pinch of salt
8. 200 ml soy yoghurt (pour a bit less than 200 ml and add water to make it more liquid as this will be the only liquid ingredient in the cake)
9. 2 cups of strawberries cut in thin slices (leave few for decoration on top)
10. 2 tablespoons apple cider

Instructions

1. First beat butter, oil and sugar until it gets creamy texture.
2. Now, in a separate bowl, combine flour, salt, baking powder and vanilla.
3. In a cup mix yoghurt and water.
4. Add half of the yoghurt mixture to butter and mix.
5. Add now half of the flour and mix well.
6. Repeat until you’ve combined all ingredients.
7. Now add chopped strawberries and whisk it. Don’t mix too much.
8. As last add the apple cider and stir.
9. Now grease the baking pan and pour the mixture in it. Place strawberries gently on top and sprinkle with 1 – 2 tablespoons of sugar.
10. Bake in a preheated oven on 200 C for about 40 – 45 minutes. Check after 40 minutes if it’s done.
11. Serve with some whipped cream or vanilla ice cream.

Notes

1. This cake can easily be made with nectarines or peaches. You will need 5 – 6 nectarines for the cake. 1 for decoration on top.

By Ivana Drinjovski Emmelkampq

Adapted from Flexible Vegan

beta

calories

264

fat

14g

protein

4g

carbs

33g

more

Adapted from Flexible Vegan

Flexible Vegan http://bit.ly/13UqxPS

 

I hope you like this Simple Summer Strawberry Cake recipe. If you do, make sure to let us know and share this recipe with your friends and family. Because: Sharing is caring! 🙂 

If you are looking for more recipes like this then this is the place to be. More easy summer cake recipes you can find on this website. My recommendations are: Quick Vegan Cake,  Strawberry Tart, Chocolate Fruit Cake, No Bake Cake or Cous Cous Cake. 

Looking for an easy way to start with more plant-based diet? Then definitely check my first e-book: Flexible Vegan for Everyone. You can order your copy here. 

The post Simple Summer Strawberry Cake appeared first on Flexible Vegan.

http://bit.ly/1QBcmvf June 16, 2015 at 01:01PM by Flexible Vegan

Quick Vegan Cake

Flexible Vegan

Ever since I’ve made this Quick Vegan Cake for the first time when we were hosting a dinner party, I tend to make it almost every time. My husband loves it and I also take second piece. LOL!

No one believes it’s vegan and it is so unbelievably easy to make it. I am almost ashamed to call this a recipe. Only a few ingredients and you have this delicious cake ready to serve for your loved ones.

Quick Vegan Cake

2015-05-20 07:34:03

Yields 10

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Prep Time

5 min

Cook Time

10 min

Total Time

15 min

Prep Time

5 min

Cook Time

10 min

Total Time

15 min

8572 calories

2100 g

50 g

34 g

21 g

15 g

4591 g

197 g

2000 g

1 g

15 g

Nutrition Facts

Serving Size

4591g

Yields

10

Amount Per Serving

Calories 8572

Calories from Fat 299

% Daily Value *

Total Fat 34g

53%

Saturated Fat 15g

77%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 50mg

17%

Sodium 197mg

8%

Total Carbohydrates 2100g

700%

Dietary Fiber 10g

40%

Sugars 2000g

Protein 21g

Vitamin A

106%

Vitamin C

1347%

Calcium

31%

Iron

28%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 600 gr vegan tea cookies (I used whole grain cookies)
2. 230 gr soy butter
3. 1 vanilla bean
4. 120 – 150 gr powdered sugar depending on how sweet tea cookies are
5. 150 – 170 ml freshly squeezed orange juice or at least the one without sugar
6. 120 gr ground hazelnuts (I like to use baked not raw)
7. soy whipped cream – optional
8. grated dark chocolate for decoration

Instructions

1. Ground cookies and hazelnuts and mix them together.
2. Using a hand mixer combine sugar and butter that was on the room temperature.
3. Add seeds from one vanilla bean.
4. Add cookies and hazelnuts to the mixture and using your hands, form a “dough” by slowly adding orange juice. The mixture should be sticky but not too soft.
5. Place the mixture in the cake pan with loose bottom and set in the fridge.
6. Whip the cream in the meantime, cover the cake with it and decorate with grated chocolate.
7. Return to fridge to set for an hour and serve with coffee or tea.

By Ivana Drinjovski Emmelkamp

Adapted from Flexible Vegan

beta

calories

8572

fat

34g

protein

21g

carbs

2100g

more

Adapted from Flexible Vegan

Flexible Vegan http://bit.ly/13UqxPS

 

I hope you like this recipe for Quick Vegan Cake. It really is done in no time! 

If you are looking for more easy recipes like this, then feel free to check this website. It is full of recipes like this one. Here you will find inspiration for breakfast, dinner, sweets and special occasions. 

And if you are looking for tips, tricks and recipes to get you started eating more plant based food, then Flexible Vegan for Everyone is the Ebook for you. You can order it here. 

The post Quick Vegan Cake appeared first on Flexible Vegan.

http://bit.ly/1K4wMFJ May 21, 2015 at 12:45PM by Flexible Vegan

Chilli sin Carne

Flexible Vegan

After a loooong time, I have finally managed to grab some time and sort out all the recipes that are in the waiting file. Not the most pleasant place to be. But between work, redecorating the house and preparing for some changes in both private and business life, there was not much time left for what I really enjoy doing – blogging about gorgeous food!

But the first recipe I wanted to share with you after a long break is this Chilli sin Carne. I have decided to share this recipe first because I was really surprised when my sister, the only vegetarian not eating beans, not only ate it but also complimented on this Chilli sin Carne. That was the biggest compliment any of my dishes has ever received! 

So without further talk, I give you my recipe for Chilli sin Carne. And also Chilli sin chilli as no one in my family likes hot and spicy food. LOL!

Chilli sin Carne

2015-05-19 06:37:06

Yields 4

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

382 calories

70 g

0 g

5 g

20 g

1 g

514 g

433 g

7 g

0 g

3 g

Nutrition Facts

Serving Size

514g

Yields

4

Amount Per Serving

Calories 382

Calories from Fat 39

% Daily Value *

Total Fat 5g

7%

Saturated Fat 1g

4%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 0mg

0%

Sodium 433mg

18%

Total Carbohydrates 70g

23%

Dietary Fiber 20g

80%

Sugars 7g

Protein 20g

Vitamin A

107%

Vitamin C

51%

Calcium

15%

Iron

32%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 360 gr mix of different kinds of beans – cooked (usually one can)
2. 360 gr red beans
3. 2 small paprika or 1 big red
4. 1 onion
5. 1 tablespoon ground paprika
6. 4 small tomatoes
7. 1 big carrot or 2 small ones
8. 2 small potatoes
9. ½ cup tomato juice
10. 1 teaspoon smoked paprika
11. 1 teaspoon dried vegetables spice (broth/powder or cube)
12. 1 teaspoon turmeric
13. 1 teaspoon coriander
14. spring onion to taste (I used 2 – 3)
15. 2 teaspoons coconut or olive oil
16. water

Instructions

1. Heat the oil in a big sauce pan and add turmeric and coriander.
2. Chop all veggies and add first onion. Fry it for a minute or two.
3. Add now chopped carrot and tomatoes and let it cook until water from tomatoes disappears.
4. Open cans of beans and rinse them with water.
5. Add now beans and immediately water. Stir well.
6. Add now potatoes and veggie broth. Put the cover on until it boils then set the fire lower and let it cook for 10 – 15 minutes or until potatoes are done.
7. As the last add the tomato juice and the rest of the spices (paprika, smoked paprika and salt to taste).
8. Before serving sprinkle it with fresh, chopped spring onion.
9. Enjoy!

Notes

1. No one in my family likes spicy food so I didn’t use pepper or chilli pepper in this recipe. If you are a fan or simply don’t mind the hot chilli pepper, add one at the end of cooking.

By Ivana Drinjovski Emmelkamp

Adapted from Flexible Vegan

beta

calories

382

fat

5g

protein

20g

carbs

70g

more

Adapted from Flexible Vegan

Flexible Vegan http://bit.ly/13UqxPS

 

I hope you like this easy Chilli sin Carne recipe. If you do, please share it with others and let me know how you like it. If you post a photo on Social Media, tag me and/or use #flexiblevegan so I can see your creation.

Feel free to follow me on Instagram, Twitter, Pinterest and YouTube or add me on Facebook. The links are on the bottom of the page.

If you have a question, I will be happy to answer it. You can write to flexiblevegan@gmail.com 

And if you are new to this meatless lifestyle and you don’t know where and how to start, then Flexible Vegan for Everyone is the Ebook for you. You can order it here. 

The post Chilli sin Carne appeared first on Flexible Vegan.

http://bit.ly/1Gm6D65 May 19, 2015 at 12:58PM by Flexible Vegan

Easy Pineapple Coconut Cake

Flexible Vegan

This easy peasy cake with coconut and pineapple is an excellent way to use overly ripe pineapple plus it was made with spelt flour which adds some extra nutrients to it. You will love the Easy Pineapple Coconut Cake from the first bite.

Easy Pineapple Coconut Cake

2015-02-27 09:17:52

Yields 12

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Prep Time

10 min

Cook Time

40 min

Total Time

50 min

Prep Time

10 min

Cook Time

40 min

Total Time

50 min

348 calories

48 g

3 g

17 g

5 g

5 g

142 g

54 g

26 g

0 g

11 g

Nutrition Facts

Serving Size

142g

Yields

12

Amount Per Serving

Calories 348

Calories from Fat 146

% Daily Value *

Total Fat 17g

26%

Saturated Fat 5g

26%

Trans Fat 0g

Polyunsaturated Fat 8g

Monounsaturated Fat 3g

Cholesterol 3mg

1%

Sodium 54mg

2%

Total Carbohydrates 48g

16%

Dietary Fiber 5g

20%

Sugars 26g

Protein 5g

Vitamin A

2%

Vitamin C

60%

Calcium

3%

Iron

9%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 300 gr spelt flour
2. 1 fresh pineapple
3. 150 ml sunflower oil
4. 1 baking powder
5. Pinch of salt
6. Vanilla
7. 150 gr brown sugar
8. 150 gr shredded coconut
9. 1 tablespoon apple cider vinegar
10. soy butter and white flour for greasing the pan

Instructions

1. Clean the pineapple and cut it in small cubes. Blend it! Set aside.
2. Now mix all dry ingredients in a separate bowl.
3. Add now the oil and stir well.
4. Now add the blended pineapple and stir until everything is mixed all together.
5. As the last add apple cider vinegar.
6. Cover the baking tray with soy butter and thin layer of white flour.
7. Pour the mixture in the tray and place it in the preheated oven to 200 C for about 40 minutes.
8. After 40 minutes, check with a fork if the cake is baked. If not, let it bake for another 10 minutes.
9. Decorate with some powder sugar and enjoy!

By Ivana Drinjovski Emmelkamp

Adapted from Flexible Vegan

beta

calories

348

fat

17g

protein

5g

carbs

48g

more

Adapted from Flexible Vegan

Flexible Vegan http://bit.ly/13UqxPS

 I hope you like this Easy Pineapple Coconut Cake and that you will make your friends and family happy with it maybe even this weekend. If you like it, don’t forget to share this recipe.

And if you are new to plant based cooking and eating then this e-book is THE book for you: Flexible Vegan for Everyone. Get your copy here. 

The post Easy Pineapple Coconut Cake appeared first on Flexible Vegan.

http://bit.ly/1LRpm8u February 27, 2015 at 03:32PM by Flexible Vegan

Simple Lentil Stew

Flexible Vegan

If you are looking for a quick and easy meal for you and your family then this Simple Lentil Stew is the recipe for you. Not only it is nutritious, it is also done in no time. So kind of like an instant meal. Great, right!

Lentils were the first thing I started experimenting with when I first decided to stop eating meat. They are highly nutritious and the best friend for those with busy life. Back then I had two jobs so lentils were really my best friend!

 

Simple Lentil Stew

2015-01-01 04:44:57

Serves 2

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Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Prep Time

5 min

Cook Time

20 min

Total Time

25 min

458 calories

71 g

0 g

8 g

27 g

1 g

217 g

507 g

7 g

0 g

6 g

Nutrition Facts

Serving Size

217g

Servings

2

Amount Per Serving

Calories 458

Calories from Fat 72

% Daily Value *

Total Fat 8g

13%

Saturated Fat 1g

6%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 0mg

0%

Sodium 507mg

21%

Total Carbohydrates 71g

24%

Dietary Fiber 32g

129%

Sugars 7g

Protein 27g

Vitamin A

220%

Vitamin C

22%

Calcium

11%

Iron

49%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 1 cup brown lentils
2. 2 medium sized carrots
3. 1 leek or onion
4. 1 teaspoon curry and coriander powder
5. 1 tablespoon soy sauce (the best is tamari)
6. 1 tablespoon coconut or olive oil

Instructions

1. Heat up the oil in a pan and add coriander.
2. When it starts releasing its beautiful smell, add chopped onion or leek.
3. Cook for a few minutes on a medium to low heat. Stir occasionally.
4. Add now chopped carrots and give it a few stirs.
5. Wash the lentils and add them to the pan. Pour immediately enough water to cover the lentils.
6. Let it boil and then lower the fire, put the cover on and let it cook for 20 minutes. Check regularly if you need to add extra water.
7. After 20 minutes, if the lentils are done, add tamari and curry and let it cook for another 5 minutes. The lentils are done when they start falling apart.
8. And voila! Your stew is done!

Notes

1. Serve it with pickled paprika or pickles.

By Ivana Drinjovski Emmelkamp

Adapted from Flexible Vegan

beta

calories

458

fat

8g

protein

27g

carbs

71g

more

Adapted from Flexible Vegan

Flexible Vegan http://bit.ly/13UqxPS

 

I hope you like this Simple Lentil Stew recipe and that you will try this recipe soon. Make sure to let me know if you do. And share this recipe with your family and friends.

Feel free to join me on social medias. The links are on the bottom of the page.

The post Simple Lentil Stew appeared first on Flexible Vegan.

http://bit.ly/1xxEnKS January 01, 2015 at 02:24PM by Flexible Vegan

Mini Cranberry Pies

Flexible Vegan

I know that cranberries are usually on the table for Thanksgiving but just look at these Mini Cranberry Pies – they just have Christmas written all over them.

It is so much fun working with fresh cranberries. The colour, the taste… Amazing!

If you still need ideas for your Christmas dinner table then you are on the right place. They are easy to make and your guests will love them! Trust me!

Mini Cranberry Pies

2014-12-04 07:07:52

Yields 12

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Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Prep Time

20 min

Cook Time

30 min

Total Time

50 min

156 calories

26 g

14 g

6 g

1 g

3 g

57 g

6 g

13 g

0 g

1 g

Nutrition Facts

Serving Size

57g

Yields

12

Amount Per Serving

Calories 156

Calories from Fat 49

% Daily Value *

Total Fat 6g

9%

Saturated Fat 3g

17%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 1g

Cholesterol 14mg

5%

Sodium 6mg

0%

Total Carbohydrates 26g

9%

Dietary Fiber 1g

4%

Sugars 13g

Protein 1g

Vitamin A

3%

Vitamin C

3%

Calcium

2%

Iron

2%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients for 12 mini pies

For the dough

1. 150 gr white flour
2. 80 gr soy butter
3. 50 gr brown sugar

For the cranberry filling

1. 150 gr cranberries
2. ½ cup brown sugar
3. ½ cup water + ¼
4. 2 – 3 tablespoons corn starch
5. pinch of ground cloves and cardamom

Instructions

1. First make the dough. Mix flour and sugar and then slowly add butter while forming a dough with your hands.
2. Form a ball, cover in plastic foil and put in the fridge for 15 min.
3. Make the filling. I a sauce pan mix water and sugar and bring it to boil.
4. Add now the cranberries and lower the heat. Cook them for 5 – 10 minutes.
5. In a separate bowl mix ¼ cup (or more if necessary) and corn starch. Add this to cranberry sauce and stir so you don’t get lumps.
6. When it’s thicken get the filling off the heat and add spices.
7. Get the dough out of the fridge and roll it on a floured surface.
8. Use a cookie cutter or simply a glass to get the circle forms. Place them in a muffin form greased with some soy butter and make sure to press them against the muffin form so they sit well.
9. Put one to two tablespoons of filling in each pie. Don’t overdo it as the filling tends to pop out while baking.
10. Cut now small stars using your Christmas cookie cutter and place it over each filled mini pie.
11. Preheat the oven to 180 C and bake these pies for 30 minutes or until they are golden brown.

Notes

1. Just FYI they taste amazing the day after! The crust softens and they just melt in your mouth.

By Ivana Drinjovski Emmelkamp

Adapted from Flexible Vegan

beta

calories

156

fat

6g

protein

1g

carbs

26g

more

Adapted from Flexible Vegan

Flexible Vegan http://bit.ly/13UqxPS

Sprinkle some sugar over them and enjoy with a nice hot cup of homemade cacao with almond milk. 

I hope you like this recipe for Mini Cranberry Pies and I sure hope you will decide to make them for your family and friends. If you are looking for more inspiration for your Christmas dinner, you can check it here.

And if you or someone you know is new to vegan eating and living, then Flexible Vegan for Everyone is the book you should get. It has tips and tricks for new vegans on how to stay on path, lots of recipes and list of must haves in vegan kitchen. You can get your ebook here for yourself or for someone you like. At the checkout just type the email address of the person this book is meant for.

The post Mini Cranberry Pies appeared first on Flexible Vegan.

http://bit.ly/1vQtksr December 04, 2014 at 04:25PM by Flexible Vegan

Cranberry Muffins

Flexible Vegan

I couldn’t believe how delicious these Cranberry Muffins were! This was my first time working with fresh cranberries and I am in love with them! Well when I say “fresh” I mean “freshly frozen”. LOL! But still… It amazes me how different they taste compare to the dried ones I normally use.

I am definitely going to use them more often in the future. (This fall is all about trying new cooking ingredients apparently. Like this Cake I made for my father-in-law’s birthday using fondant.)

So here is how to make these delicious muffins using fresh/frozen cranberries.

Cranberry Muffins

2014-11-04 03:43:36

Yields 12

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Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

160 calories

20 g

0 g

8 g

2 g

1 g

60 g

16 g

5 g

0 g

7 g

Nutrition Facts

Serving Size

60g

Yields

12

Amount Per Serving

Calories 160

Calories from Fat 73

% Daily Value *

Total Fat 8g

13%

Saturated Fat 1g

4%

Trans Fat 0g

Polyunsaturated Fat 5g

Monounsaturated Fat 2g

Cholesterol 0mg

0%

Sodium 16mg

1%

Total Carbohydrates 20g

7%

Dietary Fiber 1g

6%

Sugars 5g

Protein 2g

Vitamin A

0%

Vitamin C

4%

Calcium

8%

Iron

3%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients for 12 muffins

1. 200 gr white flour
2. 50 gr brown sugar
3. 1 tbsp ground flaxseeds
4. 1 vanilla pod
5. 1 bag or 1 tablespoon baking powder
6. 100 ml cold pressed sunflower oil
7. 120 gr cranberries
8. 2 tablespoons agave syrup
9. 2 tablespoons apple cider
10. pinch of salt
11. zest and juice of 1 lemon
12. about 150 ml lukewarm water

Instructions

1. Preheat the oven to 180 C.
2. In a mixing bowl combine all dry ingredients: flour, sugar, baking powder, flaxseeds, vanilla and salt.
3. Add lemon juice and zest.
4. Add now the oil and stir well.
5. Slowly add enough water to get a yoghurt consistency.
6. Only then add agave and cranberries.
7. As the last add apple cider and pour the batter in the muffin baking tray covered with muffin paper cups.
8. Bake for about 30 minutes or until they become golden brown.

Notes

1. To decorate just melt dark chocolate, about 30 – 50 gr and play!

By Ivana Drinjovski Emmelkamp

Adapted from Flexible Vegan

beta

calories

160

fat

8g

protein

2g

carbs

20g

more

Adapted from Flexible Vegan

Flexible Vegan http://bit.ly/13UqxPS

 

I hope you like the Cranberry Muffins recipe. It is one of the great ways to surprise your family and friends for the coming Holidays! What says “Holidays” better than something made with Cranberries?

If you like this recipe don’t forget to share!

And if you are a fan of cranberries, you may also like these Cranberry Muffins with Coconut Cream recipe.

If you are new to vegan cooking and shopping, feel a bit overwhelmed and can’t find your way through the pile of info, then Flexible Vegan for Everyone is the eBook for you! You can get your copy HERE. You can also give it as a present and type in the email address of someone else at the checkout.

The post Cranberry Muffins appeared first on Flexible Vegan.

http://bit.ly/1up1Dsi November 04, 2014 at 01:02PM by Flexible Vegan

Millet Bread

Flexible Vegan

While this Millet Bread was in the oven, I have to admit that I had to open the oven a few times to see the progress. I just couldn’t wait for it to be done! It smelled delicious!

The mix of 3 kinds of flour and the lack of yeast and baking powder is what makes this bred so unique.

Plus it’s vegan, off course, and totally delicious! 

The best is to be served with this Mustard Dip. Oh, what a great combo that is! This is more of a Millet Flat Bread than a bread loaf but it can still be used for sandwiches. 

Millet Bread

2014-10-27 06:25:26

Yields 12

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Prep Time

5 min

Cook Time

45 min

Total Time

50 min

Prep Time

5 min

Cook Time

45 min

Total Time

50 min

138 calories

26 g

0 g

2 g

3 g

0 g

76 g

199 g

0 g

0 g

2 g

Nutrition Facts

Serving Size

76g

Yields

12

Amount Per Serving

Calories 138

Calories from Fat 19

% Daily Value *

Total Fat 2g

3%

Saturated Fat 0g

1%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 0mg

0%

Sodium 199mg

8%

Total Carbohydrates 26g

9%

Dietary Fiber 1g

4%

Sugars 0g

Protein 3g

Vitamin A

0%

Vitamin C

0%

Calcium

1%

Iron

5%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 120 gr whole grain wheat flour
2. 150 gr rice or corn semolina flour
3. 130 gr millet flour*
4. 1 tablespoon ground flax seeds
5. ½ teaspoon turmeric
6. 1 teaspoon salt
7. ½ teaspoon garlic powder
8. 2 teaspoons dried basil
9. About 2 cups of water
10. Oil
11. Handful of raw sunflower seeds to sprinkle over

Instructions

1. Preheat the oven to 180 C.
2. Mix all 3 kinds of flour.
3. Add salt and flax seeds.
4. Now add the salt and spices.
5. As the last add enough water to get yoghurt like mixture.
6. Oil the baking tray, pour the mixture in it and sprinkle with sunflower seeds.
7. Put it in the oven until it becomes golden brown, approximately 45 min.

Notes

1. * How to make millet flour? Simply use the same blender as for the flax seed to grind millet and you will get flour.

By Ivana Drinjovski Emmelkamp

Adapted from Flexible Vegan

beta

calories

138

fat

2g

protein

3g

carbs

26g

more

Adapted from Flexible Vegan

Flexible Vegan http://bit.ly/13UqxPS

 

I hope you like this Millet Bread recipe. If you do, let me know and don’t forget to share it with others.

And if you are new to (flexible) vegan diet and want to learn more, then Flexible Vegan for Everyone is the eBook for you. You can get your copy here. 

The post Millet Bread appeared first on Flexible Vegan.

http://bit.ly/1wC6NP2 October 27, 2014 at 02:36PM by Flexible Vegan

Chocolate Oreo Cake

Flexible Vegan

It is the end of October and my father-in-law’s birthday. Last year I’ve made him this Lemon Cake but this year I’ve decided for this Chocolate Oreo Cake. Because… well… chocolate and oreos!

I have decided to try this fondant everyone is talking about. So this was the first time I’ve been using it. It did not go the way I’ve pictured it but I am definitely going to work with fondant again! 

The cake was a real surprise for my father-in-law. I posted a picture on my Facebook  account and got loads of rection! Thank you all!

I am sorry that we didn’t get a picture of him with the cake. We were also a little bit late to take photos of the inside of the cake. This only means that everyone liked it! It was delicious!

Choholate Oreo Cake

2014-10-23 02:29:48

Yields 14

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Save Recipe

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

469 calories

40 g

46 g

34 g

3 g

14 g

103 g

141 g

20 g

1 g

17 g

Nutrition Facts

Serving Size

103g

Yields

14

Amount Per Serving

Calories 469

Calories from Fat 300

% Daily Value *

Total Fat 34g

52%

Saturated Fat 14g

70%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 14g

Cholesterol 46mg

15%

Sodium 141mg

6%

Total Carbohydrates 40g

13%

Dietary Fiber 2g

7%

Sugars 20g

Protein 3g

Vitamin A

11%

Vitamin C

0%

Calcium

8%

Iron

15%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. For the cake
2. 200 gr flour
3. 100 gr sugar
4. 90 gr cacao
5. 1 vanilla pod
6. 1 teaspoon cardamom, speculaas spice
7. 200 ml coffee
8. 2 tablespoons agave syrup
9. 150 ml oil
10. 2 handful dried cranberries
11. 1 tablespoon baking powder
12. pinch of salt
13. 2 tablespoons apple cider vinegar
14. For the frosting/filling
15. 300 gr butter
16. 1 tablespoon sugar
17. 350 gr ground oreos

Decorating

1. About 600 gr yellow fondant
2. 50 gr dark chocolate melted
3. 100 gr red fondant
4. and a bit of green fondant for the leaves

Instructions

1. First make the chocolate part. Start with coffee because it needs to cool down before you use it.
2. Next preheat the oven to 180 C.
3. Now mix all dry ingredients in a bowl: flour, sugar, baking powder, cacao, vanilla, spices, salt and cranberries.
4. Add the oil and coffee and mix it all together.
5. Now add agave syrup.
6. And as the last, add 2 tablespoons apple cider.
7. Pour the mixture in a round shape baking tray with parchment paper. The best is with loose bottom.
8. Bake it for 30 – 40 minutes on 180 C. Make sure the top is not too dry or over baked. You will need to cut the cake in the middle lengthwise.
9. Let the cake cool down before you cut it.
10. Make the filling in the meantime. Using a mixer, combine soy butter with sugar and slowly add ground oreos one by one spoon.
11. When it’s done, finish the cake. Cut the cake lengthwise and carefully remove the top part. It will probably break a bit but that is not going to be a big problem.
12. Smear the filling over the bottom of the cake and slowly put the cover back. If it breaks a lot, try to “glue” it together with your hands. And then quickly cover the cake with the rest of the filling. Chill it in the fridge for a few hours and only then apply the fondant.
13. Keep the cake in the fridge until you have to use it. The best is to stay overnight.

Notes

1. How to decorate the cake? Roll out the yellow fondant in a round shape, as much as you can. Cover the cake with it and smooth it with the fondant smoother or your hands. Don’t press too much. To prevent that the fondant is sticking to rolling pin or surface, use a bit of corn starch.
2. To make roses roll the red fondant and use a round shape cookie cutter. I “reshaped” my Easter egg cookie cutter as I didn’t have a round shape. LOL! For each rose you will need about 7 – 8 circles. Fold the first one in half and then place the others around, one by one. In the end you will need to cut the bottom but make sure not to cut too much as it can happen that the rose hips start falling off. Place the roses in the fridge while you finish the cake or place them immediately on the cake and then in the fridge,
3. Before applying the roses, melt the chocolate and decorate the cake making thin lines lengthwise and crosswise.

By Ivana Drinjovski Emmelkamp

Adapted from Flexible Vegan

beta

calories

469

fat

34g

protein

3g

carbs

40g

more

Adapted from Flexible Vegan

Flexible Vegan http://bit.ly/13UqxPS

 I hope you like this Chocolate Oreo Cake recipe. If you do, let me know and don’t forget to share it with others. Sharing is caring! 🙂 

And if you are new to vegan food and can’t find your way in the loads of information, then Flexible Vegan for Everyone is the book for you. You will find a simple guide based on my personal experience to simple cooking, shopping and saving with (flexible) vegan diet. Plus a bunch of unique recipes available ONLY in this ebook. You can get your copy here. 

Happy cooking!

Please join me on Facebook, Twitter, Instagram and Pinterest where I share a lot of my meals and some interesting articles. 

The post Chocolate Oreo Cake appeared first on Flexible Vegan.

http://bit.ly/1teDrII October 23, 2014 at 12:13PM by Flexible Vegan

Apple Pie with Cranberries

Flexible Vegan

It is that time of the year when the ice cream is replaced by warm, delicious pies. The house smells like cinnamon and nutmeg and you can’t wait to try your new creation. This is not just another pie recipe; it is Apple Pie with Cranberries and fresh apple pieces.

Few weeks ago I got a box full of apples from my friend’s garden. I’ve posted the photo of it on social medias  

and announce some apple pie baking. 

This Apple Pie with Cranberries was an instant hit in our house. Not too sweet, the real taste of the Fall. 

Apple Pie with Cranberries

2014-10-13 10:55:46

Yields 8

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Save Recipe

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Prep Time

15 min

Cook Time

40 min

Total Time

55 min

Prep Time

15 min

Cook Time

40 min

Total Time

55 min

468 calories

68 g

54 g

21 g

5 g

13 g

255 g

11 g

30 g

1 g

6 g

Nutrition Facts

Serving Size

255g

Yields

8

Amount Per Serving

Calories 468

Calories from Fat 184

% Daily Value *

Total Fat 21g

32%

Saturated Fat 13g

65%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 54mg

18%

Sodium 11mg

0%

Total Carbohydrates 68g

23%

Dietary Fiber 5g

22%

Sugars 30g

Protein 5g

Vitamin A

14%

Vitamin C

12%

Calcium

5%

Iron

5%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

For the crust

1. 300 gr white flour
2. 200 gr soy butter
3. 100 gr brown sugar
4. 1 vanilla pod

Filling

1. 6 small – medium size apples
2. 100 ml + 2 tablespoons water
3. 3 tablespoons corn starch
4. 1 tablespoon brown sugar
5. 3 teaspoons cinnamon
6. 1 teaspoon ground cloves
7. ½ teaspoon ground nutmeg
8. + 2 apples and 2 handful cranberries

Instructions

1. First make the crust.
2. Mix the flour with brown sugar and vanilla. Add the butter and form the dough. Wrap it in plastic foil and let it chill in the fridge for 30 – 40 minutes.
3. Flour the surface and roll the dough for the crust. Make sure it’s not too thin. About 1 – 1,5 cm is good. Carefully place the dough in buttered pie pan with removable bottom. Using a fork make holes in the bottom.
4. Preheat the oven to 180 C and bake the crust for 30 – 40 minutes. Let it cool completely down before you put the filling.
5. Now make the filling. Peel the 6 apples and blend them with 100 ml water to make apple sauce. Pour it in a sauce pan and heat up. In a separate bowl mix 3 tablespoons of water with 3 tablespoons corn starch and add it to the apple sauce.
6. Cook on a low heat until it starts to thicken. Add now the sugar.
7. Peel and cut 2 apples and place them on the crust. Toss cranberries in.
8. Before pouring the filling over the crust with apples and cranberries, add all spices and stir well.
9. Pour the filling over the crust and let it cool down. The best would be to place it in fridge overnight.

Notes

1. The best would be to place it in fridge overnight.

By Ivana Drinjovski Emmelkamp

Adapted from Flexible Vegan

beta

calories

468

fat

21g

protein

5g

carbs

68g

more

Adapted from Flexible Vegan

Flexible Vegan http://bit.ly/13UqxPS

I hope you like another Apple Pie recipe. There are other pie recipes you can find on this website, like this Apple Pie or Delicious Plum Pie. 

And if you are looking for more easy, plant-based recipes as well as tips and tricks on how to start and stay Flexible Vegan then Flexible Vegan for Everyone is the book for you. You can get your copy here. 

The post Apple Pie with Cranberries appeared first on Flexible Vegan.

http://bit.ly/1vY9Wt8 October 13, 2014 at 08:41PM by Flexible Vegan