PUMPKIN BREAD

Having so much pumpkin puree in my pantry, the time for the pumpkin bread has arrived. Combination of all these spices used in the recipe bring feelings of warmth, cosiness and comfort. I know the winter is not fantastic this year but we can always imagine that, cannot we?!
And also, today it is the last day of having xmas tree at home... So I let myself capture it here.

PUMPKIN BREAD
/ Recipe adapted from here /


INGREDIENTS:

• 1 cup wholegrain flour
• 3/4 cup buckwheat flour
• 1 TBS cinnamon
• 6 crushed cloves
• 1 tsp nutmeg
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 tsp baking powder
• 3 TBS maple syrup or honey
• 2 TBS water
• 2 TBS molasses
• 1/4 cup mild olive oil (or apple sauce)
• 1 & 1/4 cup pumpkin puree
• 3/4 − 1 cup chopped walnuts & pecans
• vanilla & cinnamon coconut sugar for sprinkling (optional)

METHOD:

Preheat the oven to 180 C and line baking loaf tin with parchment paper.

Mix all dry ingredient in large bowl and all wet in another bowl. Then add wet mixture to dry and mix well so the thick batter forms. At the end add chopped nut and mix.

Transfer to loaf tin and sprinkle with vanilla&cinnamon coconut sugar. Bake for about 45-50 minutes or until a toothpick inserted in comes out clean. Place in a wire rack and let cool.





in Polish


DYNIOWY CHLEB


SKŁADNIKI:

• 1 szklanka ciemnej mąki orkiszowej
• 3/4 szklanki mąki gryczanej
• 1 łyżka cynamonu
• 6 mielonych goździków
• 1 łyżeczka gałki muszkatołowej
• 1 łyżeczka sody
• 1/2 łyżeczki soli morskiej
• 1/2 łyżeczki proszku do pieczenia
• 3 łyżki syropu klonowego lub miodu
• 2 łyżki wody
• 2 łyżki melasy
• 1/4 szkalnka jasnej oliwy (lub musu jabłkowego)
• 1 & 1/4 szklanki dyniowego puree
• 3/4 − 1 szklanki posiekanych orzechów włoskich i pekan
• waniliowo-cynamonowy cukier z palmy kokosowej do posypania (opcjonalnie)

WYKONANIE:

Rozgrzać piekarnik do 180 C i wyłożyć keksówkę (o długości ) pergaminem.

Wymieszać wszystkie suche składnik w dużej misce i wszystkie mokre - w drugiej misce. Następnie dodać do suchych mokrą mieszaninę i dobrze wymieszać. Na koniec dodać posiekane orzechy i wymieszać.

Przełożyć do blachy, posypać cukrem waniliowo-cynamonowym. Piec około 45-50 minut, albo aż wykałaczka włożona wychodzi czysta. Wyjąć z piekarnika i pozostawić do wystygnięcia.

YEASTED CAKE with PLUMS

YEASTED CAKE with PLUMS


INGREDIENTS:

• 1/2 kg white spelt flour
• 5 dkg fresh yeast or 1 tsp dried yeast
• 1 cup non diary milk
• 1/2 cup coconut sugar
• 2 eggs
• 10 dkg melted butter (not warm) 
• pinch of sea salt
• lemon zest
• 8-10 large plums (cut in quarters)

crumble

• 6 TBS butter
• 12 TBS wholegrain spelt flour
• 5 TBS coconut sugar
• pinch of sea salt

METHOD:

Warm up milk and stir in the yeast, leave on the side for about 15 minutes. In the meantime, melt butter and set aside.

Then mixed it with the flour, then add eggs, salt and lemon zest. Knead the dough using wide wooden spoon for about 10 minutes or until the dough does not stick to the spoon. At the end add melted butter and mix carefully until it is absorbed.

Transfer the dough into the large baking tray (about 20 x 30 cm). Arrange plums on the top of the batter with the skin-side of the slices facing up. Then make crumble by mixing all ingredients in a bowl using your fingers. Sprinkle all over the top of the batter with plums. Cover with kitchen towel and leave in warm place and let rise.

When ready, preheat the oven to 180-190 C and bake for about half an hour or until inserted toothpick comes out clean.





in Polish


SKŁADNIKI:

• 1/2 kg białej mąki orkiszowej
• 5 dkg drożdży lub suchych na tę ilość mąki (sprawdź na opakowaniu)
• 1 szklanka mleka roślinnego
• 1/2 szklanki cukru z palmy kokosowej
• 2 jajka
• 10 dkg rozpuszczonego tłuszczu (prawdziwe masło) 
• szczypta soli
• skórka z cytryny
• 8-10 dużych śliwek (pokrojonych w ćwiartki)

kruszonka

• 6 łyżek masła
• 12 łyżek ciemnej mąki orkiszowej
• 5 łyżek cukru z palmy kokosowej
• szczypta soli

WYKONANIE:

Drożdże, ciepłe mleko, cukier wymieszać i odstawić do wyrośnięcia zaczynu. Następnie dodać go do mąki. Potem dodać jajka, sól i skórkę z cytryny. Wyrobić ciasto (około 10 minut). Na samym końcu dodać letni tłuszcz i wyrabiać aż się wchłonie.

Przełożyć do blachy (wielkość około 20 x 30 cm). Ułożyć śliwki na całej powierzchni ciasta (częścią środkową skierowaną do góry). Następnie zrobić kruszonkę mieszając wszystkie składniki w misce za pomocą palców. Posypać całą powierzchnię ciasta. Przykryć ręcznikiem kuchennym i odstawić  w ciepłe miejsce do wyrośnięcia na pół godziny.

Nagrzać piekarnik do około 180 - 190 stopni. Piec około pół godziny, sprawdzić drewnianym patyczkiem czy ciasto jest upieczone.

SWEET POTATO BREAD with CRANBERRIES & PECANS

Every year when there is cold and dry weather, dried colourful leaves are lying in the parks, squirrels are looking for nuts and the Autumn is nearly finished... I dream about going to Paris. I think one day it will just happen...

That is one of the best comforting cakes ever. I was so nicely surprised how all the tastes go well with each other.

* I have already told my mum that I am going to make it for Christmas. 

SWEET POTATO BREAD with CRANBERRIES & PECANS

/Recipe adapted from here/

INGREDIENTS:

• 1 & 1/2 cups spelt flour (I used half white & half wholegrain spelt flour)
• 1/2 tsp sea salt
• 2 TBS molasses (or maple syrup)
• 1 tsp baking soda
• 1 cup sweet potato puree (cooled)
• 1/2 cup melted coconut oil
• 2 eggs
• 1/4 cup water
• 1/2 tsp fresh nutmeg
• 1 TBS cinnamon
• 1 cup chopped pecans
• 1 cup chopped fresh cranberries

METHOD:

First prepare sweet potato puree by peeling them, then steaming, boiling or roasting with the skin on, mashing them by fork until smooth (I prepared mine one day earlier and kept it in the fridge).

Preheat the oven to 180C and prepare a loaf tin.

Mix together all dry ingredients in a large bowl. In another bowl mix all wet ingredients. Then add wet mixture into the dry and mix quickly. At the end add pecans and cranberries. Transfer to the loaf pan and bake for about 55-60 minutes or until inserted toothpick comes out clean.

in Polish:

CIASTO ZE SŁODKICH ZIEMNIAKÓW Z ORZECHAMI PEKAN I ŻURAWINĄ

SKŁADNIKI:

• 1 i 1/2 szklanki mąki orkiszowej (użyłam pół białej i pół pełnoziarnistej)
• 1/2 łyżeczki soli morskiej
• 2 łyżki melasy albo syropu klonowego
• 1 łyżeczka sody
• 1 szklanka tłuczonych słodkich ziemniaków (nie gorących)
• 1/2 szklanki stopionego oleju kokosowego
• 2 jajka
• 1/4 szklanki wody
• 1/2 łyżeczki świeżo tartej gałki muszkatałowej
• 1 łyżka cynamonu (uwielbiam - dlatego tak dużo)
• 1 szklanka grubo siekanych orzechów pekan
• 1 szklanka pokrojonej świeżej żurawiny (można użyć suszonej)

WYKONANIE:

Puree ze słodkich ziemniaków można przygotować dzień wcześniej (trzymałam swoje w lodówce w zamkniętym pojemniku). Można je obrać i ugotować w małych kawałkach, albo zrobić na parze, albo całe ze skórką upiec w piekarniku. Kiedy miękkie rozgnieść widelcem na jednolitą masę.

Nagrzać piekarnik do 180C i przygotować blachę (keksówkę).

Wymieszać wszystkie suche składniki w dużej misce, a mokre w drugiej. Następnie dodać mokre do sychych i szybko wymieszać. Na końcu dodać orzechy i żurawinę. Przełożyć do przygotowanej keksówki i piec około 55-60 minut (sprawdzić drewnianym patyczkiem czy ciasto jest upieczone).

APPLE CRUMBLE with COCONUT CARAMEL infusion

This cake takes time to prepare but I ensure you that it is worth every minute!

APPLE CRUMBLE with COCONUT CARAMEL infusion
/ Recipe adapted from here /


The recipe of COCONUT CARAMEL SAUCE you can find here. You need 1/2 cup for the recipe below.

DOUGH

INGREDIENTS:

• 1 & 1/2 cups wholegrain spelt flour
• 1 TBS coconut palm sugar
• 1/2 tsp sea salt
• 10 TBS extra virgin coconut oil
• 4-6 TBS ice cold water

CRUMB TOPPING

INGREDIENTS:

• 3/4 cup wholegrain spelt flour
• 1/2 cup coconut palm sugar
• 1/2 tsp sea salt
• 6 TBS extra virgin coconut oil
• 1/2 cup oats

FILLING

INGREDIENTS:

• 8 sour apples
• juice from half of lemon
• 1/4 cup cornflour
• 2 tsp ground cinnamon
• 1/2 cup caramel sauce

METHOD:

Mix all dry ingredients in a large bowl and place it in the freezer for 15 minutes. In the meantime, melt coconut oil and let it cool. Take out the bowl from the freezer, add coconut oil and mix. Then add cold water, one spoon at a time, until the dough is firm but slightly sticky. Cover with plastic and place in the fridge for at least one hour or in the freezer for 15-20 minutes.

In the meantime, make crumb topping. Stir together the flour, oats, coconut sugar and salt in a large bowl. Then add coconut oil and mix until the mixture resembles coarse meal. Cover with paper towel or damp kitchen cloth and set aside.

Line round tray (20-22 cm) with parchment paper. Take out the dough, roll it out on the surface and then transfer to the baking tray. Again refrigerate for about 30 minutes or put into the freezer for 15 mins. 

Now prepare the filling. Peel the apples and cut them into the chunks. Stir in lemon juice, cornflour and cinnamon. Pour coconut caramel sauce and mix well.

Preheat the oven to 190 C. Take out the tray with a dough and sprinkle with flour. Transfer coconut apple mixture onto the crust and sprinkle with the crumb topping. 

Place into the oven for 15 mins. Then cover with foil and bake for another 20-30 minutes  or until the topping is golden brown (depending on your oven).

When the cake is ready, leave to cool for few hours - if you can resist ;) 

STRAWBERRY TART with CARAMEL COCONUT SAUCE

I decided to slow down a little with 'eating everything what I want' as I need to get balanced again. I really miss my fresh juices - I do not have a juicer with me while staying in Manchester. So if anyone knows a place where I could buy some freshly squeezed juices, please let me know :)

In the meantime, I will concentrate on making healthy dishes and using the best ingredients again.


Are you fancy healthy summery dessert? If yes, here it is.

STRAWBERRY TART with CARAMEL COCONUT SAUCE


CARAMEL SAUCE
/ Recipe comes from here /


INGREDIENTS:

• 1 can of coconut milk
• 1/2 cup coconut palm sugar

METHOD:

Refrigerate can of full fat (min 80% coconut) coconut milk overnight.

Open that can and separate thick white milk fat from the water. Measure 1/4 cup of the coconut water and transfer to a small saucepan. Place on gas over medium-high heat, add coconut sugar and bring to a boil. Boil for 5-6 minutes whisking only few times.

Then stir in 1 cup of the coconut milk fat or less (it depends on your can of the coconut milk). Reduce heat to medium and boil mixture for 5 minutes (or 8 mins if you have less than 1 cup of coconut milk fat) whisking every some time. Remove from the heat, pour to glass jar or glass container and leave without cover at room temperature to cool. Then refrigerate for minimum 4 hours before using (sauce will thicken). 


TART

INGREDIENTS:

• 2 cups spelt flour
• pinch of sea salt
• 1/2 cup or more coconut palm sugar
• 170g cold butter
• 1/2 cup iced cold water

* Original recipe says to use only half of dough.

METHOD:

Place all dry ingredients in a big bowl and mix. Add cold butter and cut it in small pieces using a knife. Then start adding cold water and quickly kneed a dough. 

Refrigerate for minimum half an hour or put to the freezer for 15 minutes. Transfer to round baking tray lined with parchment paper and place again in the fridge.

Preheat the oven to 220-230 C. Before putting tart into the oven prick it with a fork all over the whole surface. Cover with parchment paper and put some dry beans or baking ceramic balls (it will prevent sides of tart going down). Place it into the oven and bake for 10-15 mins. Remove beans or ceramic balls, and bake tart for another 4-5 mins. When ready, leave it on the side to cool.


In the meantime, wash strawberries, remove stems and slice each strawberry.


When tart reaches room temperature, pour caramel sauce and arrange strawberries

PAVLOVA with BERRIES

Summer desserts are light and yummy. Time for pavlova!

PAVLOVA with BERRIES


INGREDIENTS:

• 2 egg whites
• 100 g dark brown sugar
• pinch of salt
• 1/3 tsp cornstarch
• 300 ml double cream
• fresh berries

METHOD:

Preheat the oven to 175 C. Prepare baking tray with parchment paper.

Whip egg whites with pinch of salt until fluffy. Then gradually add sugar and beat until stiff. At the end add cornstarch and mix gently. Transfer the mixture onto the baking paper and spread in the round shape.

Place into the oven, on the lower part, turn down the heat to 120 C and bake for about 1 hour and 15 mins. The meringue should be crispy on the edges and soft in the middle. When ready, leave in the oven with door ajar.

In the meantime, whip cream and put to the fridge. Wash berries and drain well.

When the meringue is at room temperature, spread whipped cream on the top, top with berries and serve!

/ Zulus again interested in cake /

/ Big thanks to Rob Majch for help /

SPELT SPONGE with APRICOTS

I love summer! There are so many varieties of fruits and vegetables that I can not decide what to make first...

SPELT SPONGE with APRICOT

// Original recipe comes from here //

INGREDIENTS:

• 4 organic eggs
• 50g  xylitol
• pinch of sea salt
• 120g of melted butter
• 100g spelt flour
• 1 tsp baking powder
• 500g apricots (cut in half or wedges)

METHOD:

Preheat the oven to 180C. Line round baking tray (about 20 cm) with parchment paper.

Melt butter in a saucepan and leave on the side to cool down.

Separate egg whites and yolks. First beat whites until stiff and leave aside. Then beat yolks with sugar until light and fluffy. Add melted butter to yolk mixture and then sift flour and add baking powder. Mix gently using spatula. The last step is to fold slowly egg whites into the flour mixture.

Pour batter onto baking tray. Arrange pieces of apricots on the top (peel facing downward).

Bake for about 30 mins until golden brown on the top. Take out from the oven and leave to cool.

QUICK APPLE CAKE

QUICK APPLE CAKE
/ Recipe adopted from here /


INGREDIENTS:

• 1 cup spelt flour
• 1 cup oat meal
• 6 apples
• 100 g very cold butter

METHOD:

Place butter in the freezer. Preheat the oven to 180 C. Line round or square baking tray with parchment paper or use silicon one. 

Mix all dry ingredients in medium bowl. Peel and grate apples (you can also use apple spread). 

Sprinkle 1/3 of the mixture over the baking tray. 

Use peeler to cut butter and place it over the entire surface. 

Then spread grated apples and sprinkle with cinnamon.

You can make two more the same layers (I did only one more as my baking pan was quite big).

Put into the oven and bake for about 1 hour.

VEGAN SPELT BANANA LOAF with CHIA SEEDS & LEMON

That is one of the best banana bread I have ever eaten. It is moist and it is not very sweet. I think you should try this one. You can also add some raw chocolate nibs or raw cacao nuts and I am sure it will be amazing ;)

VEGAN SPELT BANANA LOAF with CHIA SEEDS & LEMON
// Recipe adapted from here //


INGREDIENTS:

• 3 ripe bananas
• 1 & 1/2 cup spelt wholegrain flour
• 1/2 cup walnuts & pecans
• 1/4 tsp baking soda
• 1 tsp baking powder
• pinch of sea salt
• 1/3 cup coconut palm sugar
• 2 TBS vanilla sugar
• 1 TBS cinnamon
• 2 TBS chia seeds
• 1/2 cup nut milk (any)
• 1/2 cup extra virgin coconut oil
• lemon zest

METHOD:

Preheat oven to 175C. Line loaf tin with baking paper and set aside.

Place all dry ingredients in a large bowl and mix well. Then mashed bananas and together with milk, coconut oil and lemon zest add to the bowl. Mix well and transfer to the tin. 

Bake until cake tester inserted into the cake comes out clean, about 40 minutes. Take out form the oven and leave to cool. Keep in the fridge.

LEMON & COCONUT LOAF with BERRIES

I have not had any cake in a while so I decided to make a very nice one. Last time I made simple lemon loaf like in the original recipe. It was a little too sweet and sour for me. And this time I did not make lemon glaze, I used less lemon juice and I added some berries which nicely balanced the sour taste.

LEMON & COCONUT LOAF with BERRIES

// Recipe adapted from Sprouted Kitchen //

INGREDIENTS:

• 2 organic eggs
• 1/2 cup olive or rapeseed oil
• 1/4 cup coconut milk
• 1 TBS freshly squeezed lemon juice
• 1 TBS lemon zest
• 1 tsp vanilla extract
• 1/2 cup coconut palm sugar
• 1 cup wholegrain spelt flour
• 1/2 cup coconut flour
• 1 TBS ground flaxseeds
• 1/2 tsp sea salt
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1 tsp xanthan gum
• 1/3 cup blueberries
• 1/2 cup raspberries

METHOD:

Preheat the oven to 175C and line baking loaf pan with parchment paper.

Whisk eggs with sugar with electric mixer for few minutes. Add coconut milk, lemon zest and juice, vanilla extract and mix well. Mix all dry ingredients in a medium bowl and then add to egg mixture mixing well. At the end add berries and gently stir them in.

Pour the mixture into prepared loaf pan and bake until cake tester inserted into the cake comes out clean, about 40-50 minutes.