Archive of ‘cakes’ category

19
Sep
2017

Cute Rainbow Sweet Potato Cakes

Hey, lovely, welcome to Wellberries again! ♥

I’m really happy that you’re here right now, since today we’re making something super, super cute! These sweet potato cake slices are so delicious, and topped with rainbow / mermaid topping, fresh berries and other goodies – divine!

As you’ve most probably seen, Instagram is filled with oh so pretty unicorn and mermaid toasts, that are so lovely you would like to eat them all right away. Yep, me too! Anyways, I’ve been thinking about the (plant based) yogurt + toast combination. and for some reason it doesn’t really temp me that much in the end. But I really wanted to make super cute unicorn / rainbow toast myself, so had to come up with something else. And so I did, and I must say that the result was maybe even better I hoped!

Instead of toast I deiced to bake a cake, and make toasts out of that. At first I was all about banana bread, but in the end switched that idea to gluten free sweet potato cake. It’s almost like banana bread, but with sweet potato and dates instead of bananas. And I’m so happy I did so, ’cause the combination of mildly sweet sweet potato cake, yogurt, berry powders and other toppings is simply lovely!

I made the recipe in co-operation with Lejos, a company that imports Almond Breeze – almond milk and Nom Nom – 100% fruit “sweets”. Both of the brands suited well to the recipe, and because the cake is only mildly sweet, the fruit sweets were just perfect for decoration. Not too, but just sweet enough!

I hope you’ll love these rainbow sweet potato cakes slices as well – I must admit that I’m almost drooling while watching these pictures now, ha! Must make more, and soon!

♥Tuulia

Ps. Our favorite cake slice is there at the very end of this post – meow!

Cute Rainbow-Sweet Potato Cakes

Sweet potato cake:
about 300 g of sweet potato
3 dl almond milk
10 fresh and soft dates, pitted
2 dl oat flour
2 dl rice flour
1,5 tl baking powder
0,5 tl salt
0,5 tl cardamom
0,25 dl sesam or coconut oil

toppings:

to each of the yogurt toppings:
about 4 Tbsp plant based yogurt, as creamy as possible

1-2 Tbsp sea buchthorn powder / blueberry powder / spirulina / beetroot juice powder, etc!

fruit “candies”, berries, coconut flakes, etc!

The cake:
1. Heat the oven to 175 Celcius
2. Peel, dice, boil the sweet potato, until soft
3. Mix the pitted dates with almond milk in a blender, until smooth
4. Mix the dry ingredients
5. Add the almond milk – date – mixture into with the dry ingredients, and add oil
6. Line bread or cake mold with parchment paper, and spoon the dough into it. Bake for about 40-45 minutes, or until the cake is ready
7. Let the cake coold down well before cutting it!

On top:
1. Spoon the plant based yogurt into different bowls, and mix them all with different powders. Put into fridge until the cake is ready and all cooled down
2. Spoon the colorful and delicious toppings on top of sliced cakes. Use only one color or mix them!
3. Decorate with berries, dried fruits, etc.
4. Ready – time to feast!

08
Jun
2017

Lucuma chickpea blondies w/ licorice and ginger

categories: cakes, dessert

Hi again, lovely! I hope you’re doing great.

One of my favourite moments about being a recipe creator is of course when someone else tries my recipes and loves them. But what is even better than that is having someone re-create your recipe by changing it a bit, and telling you about it so you can try it yourself!

This is what happened with my friend Maija and Wille, who are hosting Helsinki’s coolest pop up brunch. They’re both real foodies and Wille is amazing cook, and for their brunch they decided to serve a version of my Lucuma Chickpea Blondies, but with fresh ginger and licorice.. Amazing. When I heard about this I instantly knew I must try them out! I couldn’t join their first pop up brunch, and the next one is held on 18th of June, so I needed to make them myself first: I couldn’t possibly wait that long!

So, I asked for the recipe, and started baking. And luckily I did, I can tell you, because the result was even better than the original, if possible! I love licorice in every form, and together with lucuma and ginger it turned out to be heavenly.. My recipe got upgraded for sure!

Soo, if you love licorice and ginger as well, you should totally try this Wille’s version out! This time I served it with banana nice cream, that is like the easiest summer treat ever – just throw some frozen bananas into a blender and mix until you have smooth and soft ice cream – divene!

tuulia

Chickpea Blondies with licorice and ginger (gluten free, dairy free, vegan)

(serves from 6 to 8)

wet:
about 300 g packet of ready to eat chick peas
about 200 g sweet potato
20 pieces fresh medjool dates
0,75 dl ghee or coconut oil (if vegan)
0,75 dl plant based milk
around 2 Tbsp grated, fresh ginger

dry:
about 3 tsp strong licore powder (not licorice root powder)
0,5 dl durraflour (or other gluten free flour)
0,5 dl lucuma powder
1 tsp baking powder
0,5 tsp salt

Banana nice cream:
4-5 frozen, ripe bananas (freeze peeled)

1. Heat the oven to 200 degrees.

2. Make the pureed sweet potato: peel and boil the sweet potato pieces. When ready and soft, rinse with cold water and add into a blender (a powerful hand blender will do just fine as as well). Rinse the chickpeas well too, and add to blender as well, along with melted oil and plant based milk. Pit the dates and add them to the blender too. Mix until smooth.

3. Mix the dry ingredients and the add the wet ones to them mix smooth.

4. Put a parchment sheet paper into a oven pan, spoon up the dough into it and bake for about 45 minutes or so.

5. Let the treat cool down well (important and the hardest part!).

6. When the treats are cool, make the banana nice cream: mix the bananas in a blender until you have lovely and soft nice cream. (if you need to, you can add 1-2 tbsp coconut cream / plant based yogurt to get even creamier result).

7. Serve the lovely licorice & ginger chickpea blondies with banana nice cream – divine!

15
Mar
2017

Lovely Raw Cake Jar

categories: cakes, dessert, raw, Yleinen

When I first started my blog, few years ago, I was totally crazy about raw cakes. They were something quite new here in Finland and I spend countless hours developing, testing, tasting and planning new cakes – no wonder I got a bit bored with them after all! Lately I’ve been making raw cakes only if someone has asked me to make one, for a party or something similar.

The basic base for raw cakes is usually made from cashews, as you most probably now, and in co-operation with Earth Control I had the chance to develop a recipe for their cashew-cranberry mix. When I saw the bag I noticed the old raw cake lover inside me waking up: could it be possible to mix the dried cranberries to the base of a cake, I wondered? And you know what: it for sure was! The dried cranberries add some natural sweetness to the cake, and a bit on nice color as well (for the color I used also beetroot juice powder).

Instead of normal cake tin I decided to use small jars: aren’t they pretty? You can of course do the cake into a tin as well, but then double the ingredients: now the recipe is for two-three portions (jars).

Raw cake in a jar is a nice detail for a table setting, a brunch or for a party buffet, and I saved some of the base dough for the decoration of the jars. The preparation is very easy, and no worries if you don’t have beetroot juice powder – you can leave it out as well. The colour will of course be different, but the cake jars will taste lovely even without it.

The cake jars are filled with good energy from cashews, and natural sweetness from dates, coconut and orange. If you decide to use beetroot juice powder as well, you will add a great amount of health effects – the cake jars are real feel-good treats!

Tuulia xx

Lovely Raw Cake Jar (GF, D, V)

serves two – three

base:
about 0,5 dl gluten free oat flakes
about 1,25 dl diced dried dates
2 Tbsp shredded coconut
(1-2 Tbsp water, depending on the moist of the dried dates)

cake:
2 dl Earth Control Cashew-cranberry mix (soaked over night or min 4 h)
0,5 dl virgin coconut oil (melted)
1 medium (organic) orange
1-2 Tbsp honey or maple syrup
1 tsp beetroot juice powder (for the pink color, you can leave it out as well)

1. Make the base: put all the ingredients into a blender and mix. Depending on how moist the dates are, you might need a bit of water: the dough should be quite easy to press on the bottom of the jars, but not too tight (it should be easy to eat them with from the jar). Put into a freezer for a moment.

2. Press the dough lightly in the jars, but save some of the base for decoration.

3. Prepare the dough: rinse the soaked nut-cranberry mix and add into a powerful blender with rest of the ingredients. Mix until smooth and lovely: if you have organic orange and prefer stronger orange-flavor, you can add some zest as well.

4. Pour it to the jars, and put the jars into a fridge for at least couple of hours, or over night. When the raw cake jars are ready, decorate with the bottom crust, and enjoy!

25
Jan
2017

Delicious Spiced Pastries (Gluten-free, Dairy-free, Vegan)

categories: cakes, dessert

These lovely spiced pastries are called “Runeberg’s pastries” here in Finland. They’re almost like our national pastry and everyone knows them, but they’re only enjoyed in the beginning of each year – around the time of Runeberg’s Day. Runeberg was a Finnish poet and has his own day in our calendar – and his own pastry, too.

My partner’s birthday happens to be on the same day, and ever since he was little he has enjoyed these pastries on his birthdays. When we changed our diet and ditched gluten, he used to miss these and was dreaming about having them again, and I had no heart to say no when he asked me to prepare a gluten-free version of them.

The first year wasn’t really a success: I decided to make a raw version, and how could I put it nicely.. Well, they didn’t turn out as I had planned. It took a couple of years for him to ask me again (ha!) and that time I decided to make a normal, baked, but gluten-free version. They turned out really, really nice – in my Finnish blog that recipe is one of my most popular recipes!

Anyways, nowadays as we’re eating more plant based, I decided to create a vegan, gluten-free version of these too, and they came out beautifully. The pastries are spiced with cinnamon, cloves and ginger, and the sweetness comes from bananas, maple syrup or clear honey, if you use that it your diet. I hope you’ll love them too!

Tuulia xx

Gluten-free, Vegan Spiced Pastries

6–7 pieces

3 ripe bananas
1.25 dl maple syrup (or clear honey, if you use it)
1.5 dl creamy coconut milk
1 dl coconut flour
1 dl rice flour
2 Tbsp psyllium
1 tsp baking soda
0.5 tl salt
1 tsp Ceylon cinnamon
1 tsp cardamom
0.5 tsp cloves
0.5 tsp ground ginger
coconut oil to oil the tins

To moisten:
a bit of lemon juice
3 Tbsp water

On top:
Whipped coconut cream
chia raspberry jam:
about 2-3 dl thawed raspberries
1-2 Tbsp chia seeds

1. Heat the oven to 175 degrees (Celsius). Mix the bananas and maple syrup / honey well together for a while with a hand blender.

2. Mix the dry ingredients. Add the coconut milk into the banana-sweetener mixture. Then add the dry ingredients, and mix well. Let sit for about five minutes or so.

3. Spoon the dough into pastry tins. They will rise a bit so leave some room for it. Bake around 30-35 minutes, or until done. Let cool down well.

4. When the pastries are baking prepare the chia jam: mix the berries and chia, and let be for 15-20 minutes.

4. Moisten the pastries and spoon the jam on top of the pastries. Squeeze the whipped coconut cream around the jam.

5. Enjoy! Keep the pastries in fridge.

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