Tippaleivät Resepti Vapuksi -Finnish Funnel Cakes for May Day

Lapsuudesta muistan elävästi tippaleivät. Ne olivat niin suurta herkkua, että toivoin Vapun olevan joka päivä. En lapsena enkä niin nuorenakaan osannut arvostaa Suomessa niin erityistä vuodenaikojen ja juhlapyhien mukaan kokkaamista. Se oli jotenkin itsestäänselvyys. Nyt kun olen yli puoli vuosikymmentä viettänyt ulkomailla maissa, joissa ei ole niin suurta juhlapyhien mukaan kokkaustraditiota, arvostan tätä Suomalaiselle keittiölle ominaista piirrettä enemmän kuin koskaan aiemmin. Täällä maailman toisella puolella haluan pitää suomalaisista perinteistä kiinni ja siirtää niitä tyttärelleni. Niinpä sima on nyt tuloillaan, tippaleivät koeajettu ja ensi viikonloppuna on luvassa simaa, tippaleipää, munkkeja sekä nakkeja perunsalaatilla ehkä muutama toast skågenkin eksyy mukaan! Hassuinta on, että sää täällä Melbournessa on talven lähestyessä silti mitä luultavimmin lämpimämpi kuin vappusää Suomessa! Täällä on kuukausi keskitalveen, Suomessa kuukausi kesän alkuun. On maapallo ihmeellinen.

Viikoloppuna siis testasin tippleivät. Olin itse asiassa valmistautunut pettymykseen..mutta kuinka ollakaan ne onnistuivat täydellisesti. Blogiani pidempään seuranneet tietävät tyttäreni vaikeista ruoka-allergioista (maito, muna, pähkinät, kala, merenelävät, seesami), joiden vuoksi vegaaniset ruoka/leivontaohjeet useimmiten sopivat parhaiten. Minulle suurin haaste onkin tarjota tyttärelleni samat makukokemukset allergioista riippumatta. Niinpä tänä vuonna otin vegaanisen tippaleipähaasteen vastaan. Seuraan ahkerasti Choccochilli  ja Kamomillan Konditoria vegaaniruokablogeja ja sieltä löytyikin loistava ohje tippaleiville, tosin muunsin sitä hiukan lisäämällä No Egg jauhetta taikinaan ja käyttämällä vaniljajauhetta vaniljasokerin sijaan. Prosessi eteni kuten kuvista huomaatte.

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Tippaleivät (n.10kpl):
2,5 dl kauramaitoa
2 tl Orgran No Egg jauhetta + 4tl vettä
1/4 tl suolaa
1/2 dl  sokeria
1/2 tl vaniljajauhetta
3 dl vehnäjauhoja
1 tl leivinjauhetta
Paistamiseen rypsiöljyä

Koristelemiseen tomusokeria.

Tippaleivän muotiksi käy tyhjä pesty metallinen säilykepurkki. Itse käytin suurempaa hedelmäsäilykepurkkia, josta leikkasin niin kannen kuin pohjan pois. Taikinaa pursotin muovipussista, jonka kulmaan leikkasin pienen reiän. Parempi olisi tyhjä ketsuppipullo. Tarvitset myös pihdit ja reikäkauhan.

1.Sekoita kauramaito, suola, sokeri ja vaniljasokeri. Lisää sekaan vehnäjauhot, leivinjauhe ja No Egg sekoitus. Sekoita tasaiseksi.
2. Kuumenna öljy kattilassa 180-asteiseksi. Tiputa pieni pala taikinaa öljyyn. Jos se ruskistuu alle minuutissa kauniin väriseksi, öljy on tarpeeksi kuumaa.
3. Aseta rengasmuotti öljyyn. Laita taikina muovipussiin, josta leikkaat kulman auki. Pursota ohutta taikinanauhaa rengasmuotin sisälle sikin sokin noin kahden ruokalusikallisen verran. Ympyrän muotoiset liikkeet ovat parhaita. Anna taikinan ruskistua hieman, nosta hetken kuluttua muotti pihtien avulla. Käännä tippaleipä, kun se on paistunut  ja paista vielä toiselta puolen lisää.  Tärkeää on, ettet ruskista ensimmäistä puolta liikaa, sillä muuten tippaleivän kääntämisen jälkeen se tulee liian ruskeaksi. Ensimmäisen muutaman jälkeen opit parhaiten mikä ajoitus on paras. Tippaleipä on valmis, kun se on kauniin vaalean ruskea.
4.Nosta valmis tippaleipä reikäkauhalla kuivumaan talouspaperin päälle. Siivilöi sen pinnalle tomusokeria juuri ennen tarjoilua.
Jam!

Olin ylpeä lopputuloksesta, sillä tippaleivät näyttivät kuin leipomosta ostetuilta ja maussa ei ollut lainkaan eroa lapsuudessani nauttimiini ei-vegaanisiin tippaleipiin. Oikeastaan ihmetyttääkin mihin sitä munaa tai maitoa reseptissä edes tarvitaan!!!

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In Finland May Day is a big celebration. People gather in the centre of Helsinki wearing their high school graduation hats to party and have picnic -it is wonderful-some of my fondest memories are related to May Day ”Vappu” parties!

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Picture from Helsingin Sanomat.

Finns eat traditional treats every May Day. These are home made donuts and funnel cakes. For the drink in addition to all the alcohol (hah!) Finns drink home made lemonade type of brew called ”sima”. I love Finnish seasonal cooking and the different treats we have for various public holidays. I try to keep traditions alive here overseas as I want to transfer them to my daughter as those traditions are a big part of being a Finn. Luckily she loves cooking and has been helping me with all my Finnish baking and cooking throughout her life. To respect the tradition again this year my ”sima” drink is brewing in the fridge -it takes a week- and I trialled Finnish funnel cakes last weekend just to make sure I can actually make them (it was my first time as in Finland it is too easy to buy them from the bakery). At the upcoming weekend I will prepare it all donuts, funnel cakes and potato salad with frank sausages. We will drink ”sima” together and eat these home baked treats with our small little Finnish-Australian family.
PS. I gave a sample of funnel cakes for our Aussie friends at the weekend and they loved the cakes! So here you go the Finnish funnel cake recipe.

Finnish Funnel Cakes (approximately 10 cakes):
1 1/2 cup Oat milk

2 tsp Orgran No Egg powder + 4 tsp water
1/4 tsp salt
1/4 cup  caster sugar
1/2 tsp vanilla powder
1 1/2 cup white flour (not self raising)
1 tsp baking powder
canola oil for frying

In addition to this you will need:
Icing sugar for decoration.
For the funnel cake mould you can use a big fruit tin, you just cut both the lid and the bottom off to make funnel. Remove the glue well. For squeezing the dough you can either use plastic bag and cut small hole in the corner or alternatively an empty ketchup bottle. You will also need tongs and a straining ladle.
1. Mix oat milk, salt, sugar and vanilla powder. Add white flour and baking powder and No Egg mixture. Mix well.
2. Pour oil into the saucepan (approximately 10cm high) and heat up until  180 degrees.  you can test the temperature by dropping a small drop of dough in. If it raises to the top and becomes nice golden brown in less than a minute the temperature is good.
3. Place the mould into the oil. Put the dough to the plastic bag and cut the small hole into the corner. Squeeze the dough inside the mould making round circle moves. Let the dough get a bit golden brown, then lift the mould with the tongs and turn the funnel cake around and place the mould back. Fry the other side until beautifully golden brown. Make sure you do not fry the first side too much, otherwise the funnel cake will become too dark in colour after turning it around. 
4. Lift the ready funnel cake on the kitchen towel and let it cool down. 
5. Decorate with the icing sugar.
Enjoy!

Mainokset

Raspberry oatmeal breakfast – Vadelmakaura-aamiainen

Gooday everyone. This raspberry oatmeal brekkie is going to rock your morning!!! It is healthy, nutritional and just perfect. It suits for old and young, men and women, adults and kids. I think it has that something I am always looking for in breakfasts: sweetness, fullness in addition to the round and balanced flavour. This oatmeal tart is also very simple and gets baked quickly in the oven whilst you are making your coffee or feeding your baby (as I did!!).

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For two people you need:

2dl (1 cup) rolled oats (jumbo oats, they are crunchier)

3/4 dl (almost 1/2 cup) rice milk (or milk)

3 fresh dates chopped

1-2 tbs raisins

8 raspberries

2 tbs honey (if you are looking for a low GI -glycemic index- go for agave syrup)

8 sun dried banana slices or fresh banana slices

1. Preheat the oven to 180-190 celsius degrees.

2. Mix the oats, raisins, dates and rice milk. Pour milk over the oats such as it just covers the oats and is likely to get absorbed into oats. Let the mix soak for 5-10 minutes in the fridge.

3. When the oat mix looks like it has been absorbed into the rice milk, mix it with raspberries and honey. Pour the mix into two small tartlet baking tins (10cm diameter). Decorate oatmeal tarts with sun dried bananas.

4. Bake them for 20minutes.

Serve with fresh berries! Heavenly start for your morning!

Have a great weekend!!!

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Lingonberry Caramel Dessert – Puolukkainen karamelliherkku

photo (52)I thought I would give you the recipe that is one of my guaranteed desserts when guests arrive! I love to introduce Finnish tastiness particularly the flavours from Finnish forests to anyone visiting our household. Usually this means forest blueberries, lingonberries or cloudberries. Lingonberry is a difficult one as it is so bitter that it needs something extremely sweet to go with it! It is also an interesting berry as it can be stored in its own bitterness for a long time and it does not go off. Lingonberries stay well for weeks in the pot in the fridge!

This lingonberry dessert is easy and quick but very delicious. When we had my dear Aussie husband’s friends over they just ate more and more of this heavenly combination. If you cannot get lingonberries to your hands you can prepare the same kind of dessert with fresh cranberries (or even with sea buckthorn) as they have the same kind of bitterness in them.

The picture above has been taken whenI served this lovely dessert with home made Anzac biscuits but my absolutely favourite combination with it is gingerbread biscuits. The christmas biscuits give a nice winter touch so I recommend to use those instead of oat biscuits.

4-5 portions:

1 can of condensed milk

1 pot ( 2dl =1 cup) of double cream (or soy cream)

1dl (1/2 cup) greek yoghurt (or soy yoghurt). You can use more depending how yoghurty you want the result to be.

1 tsp vanilla sugar

3-4 tbsp sugar

gingerbread biscuits

lingonberries

1. Preparation well beforehand (can be done on the previous day): Boil the sealed can of condensed milk for 2h under the water in a big saucepan. Add water if needed. Open the can carefully, pour the sauce to a bowl and let the caramel cool down.

2. Whip the cream and mix it with greek yoghurt, vanilla sugar and sugar.

3.  Build the desserts: Crush the biscuits and add them to the bottom of the bowl, pour caramel sauce on top, add some lingonberries and cream mix on top and sprinkle some extra biscuits on top. You can also crush some dark chocolate for variation.

Yum! Healthy and good!

Banana tea loaf -Banaaninen teekakku

photo (51)I got an inspiration for this recipe in the book called The Busy Mum’s Vegetarian Cook Book. I came across with it in our local library, started to glimpse it through and the book gave an impression of being super good. The recipes are rather quick and easy. The pictures look delicious and ingredients seem to go well together. It has a big range of recipes from cooking to baking.

Regarding the British libraries by the way, I have to tell you something. They are fantastic. I praise them as they do offer a wide range of amazing cook and baking books, surroundings are nice, staff friendly and what is even better, they have this one amazing invention from which we could benefit in Finland too. In addition to the library card you get the key ring that has the same bar code as you library card so in case you forget the library card at home you can always pop into the library and borrow books if you just have your keys with you. I think it is a great invention and we should adopt it in Finland too! Libraries here offer story times for babies and toddlers  and in general I think the facilities are great. The council area we belong to seem to be exceptionally good. You can even return to books to any library within the council area and you can also get so called baby library card which gives you free delay policy regarding children books. This means that despite the week overdue you don’t have to pay for the delay. How amazing is this? As a new and young mother I do appreciate this, my brain seems to have deteriorated during the pregnancy and I am so absent minded that I hardly remember to put clothes or make up on in the morning :)! This free delay policy helps significantly otherwise I would be paying the overdue charges almost every week! Anyway from libraries back to the tea loaf I baked. Here below you find my own adaptation of the recipe.

One loaf:

150ml rice milk (or regular milk)

1/2dl (1/4 cup) cranberries

1/2 dl (1/4 cup) raisins

3dl (1 1/2 cup) gluten free self-raising white flour (regular self-raising white flour suits too of course, if you use non-self raising flour add extra teaspoons of baking powder)

1dl (1/2 cup) oat flour (you can of course use regular flour too, I just wanted to get more oaty flavour)

3/4dl (almost 1/2 cup) rolled oats

1 tsp baking powder

2 tsp ground fine cardamom

50g dairy free margarin (of course regular butter works as well)

3/4 dl (almost 1/2 cup) dark soft sugar

3 tbsp dark rum

2 tbsp pear puree

1tsp no-egg+2tsp water mixed or 1 regular egg beaten

2 ripe bananas mashed

1. Preheat the oven to 180 celsius degrees. Oil the loaf tin.

2. Put raisins and cranberries to soak in rice milk.

3. Mix the flours, baking powder and cardamom.

4. Add margarin and rub it such as it starts reminding bread crumbs.

5. Add the rolled oats.

6. Stir in the sugar, rum and pear puree.

7. Add the rice milk mixture with raisins and cranberries.

8. Stir in the no-egg mix or beaten egg.

9. Add the mashed bananas.

10. Bake in 180 degrees for 50-60 minutes.

Zucchini vegan cupcakes -Kesäkurpitsa kuppikakut

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Oh my dear! These are one of the best cupcakes I have ever baked!!! Ok, prepare yourself for the cupcake extravaganza as these are heavenly, I am not talking them up, they are just phenomenal. Literally I am on my second one now and cannot stop eating more..so I thought I’d post the recipe now until I have no cupcakes left! These are vegan and gluten free too!

For six cupcakes:

1/2dl rice milk

1dl vegetable oil

1 1/2 dl sugar

1/2 tsp vanilla powder

1/2 tsp salt

a few drops of vanilla extract

1 tsp ground cardamom

1 tsp baking soda

1 tsp baking powder

3 tbs pear puree

3 dl gluten free white self-raising flour (regular white flour)

2dl grated zucchini

1. Mix oil and rice milk together.

2. Add all the dry ingredients except the grated zucchini.

3. Add the grated zucchini last.

4. Mix well and pour into the cupcake tins.

5. Bake in 180 celsius degrees for 20 minutes.

Icing:

50g dairy free margarin

1/2 dl rice milk

approximately 3 dl icing sugar

a few drops of vanilla extract

1/2 tsp vanilla powder

1. Mix all well together and decorate the cooled down cupcakes.

Enjoy! Zucchini works just perfectly!

Healthy biscuits for little ones -Superkeksit taaperoille

ImageI am not a big fan of super sweet biscuits. I like to taste the flavour of the ingredients not sugar or chocolate. During my student years I used to do all sort of biscuits savoury and sweet ones. I loved to munch them whilst writing essays or studying for exams. The more butter the better the cookies..at least I thought so. In fact I thought I could not make biscuits without decent amount of oil or butter in them but I guess I was wrong. The following recipe is my own modification from one cookbook recipe I came across. If you cannot use oat you can always replace rolled oats with millet for example. These are perfect busy snacks for both toddlers and mums!

125g pear puree (baby pear puree pot is perfect for this)

2-3 tbs browns sugar

2-3  tbs white sugar

1 1/2 dl ( 1 1/4 cup) white flour or gluten wheat white flour

1 dl (1/2 cup) rolled oats or millet

1/2 tsp salt

1/2 tsp baking soda

1/2 teaspoon baking powder

1dl (1/2 cup) raisins or you can use small pieces of dates  too 🙂

1. Preheat the oven to 180 celsius degrees.

2. Mix together pear puree and sugars. Add the flour and other dry ingredients.

3. Form the biscuits and bake them for about 8min until golden brown.

These are healthy snack, not too sweet, no butter but lots of energy. Of course they are not like oaty butter biscuits but they’ll do 🙂

Orange chocolate cake -Appelsiinisuklaakakku

ImageMy friend had a BBQ party and I wanted to bring something special like a cake. Everyone else was bringing savoury things so I thought after the tasty grill food something heavy and sweet would be good. I love cakes and of course wanted to make sure I am able to eat the dessert too so I made again dairy, egg and gluten free cake! I was very happy with it and wanted to share the recipe with you. You can obviously do it with dairy too, this is just the version I used. Also all of you who maybe already bored with my special diet recipes I guarantee when the situation is over and I manage to get some special formula for my baby and reduce breastfeeding I will start adding amazing ”normal” recipes again. I, however, think I may need to do these special diet ones on the side if my baby girl’s allergies won’t pass quickly.

It has been a crazy roller coaster and I feel it just gets worse. Now when she is feeding huge amounts of breast milk the allergens pass through in bigger amounts too. Again yesterday I ate something unsuitable (my guess is lentils…) and today she woke up with the horrendous rash everywhere in her body. Therefore I am leaning towards quitting breastfeeding and moving to formula. I know they say ”boob is the best” and I totally agree if the child is not as allergic as mine. At the moment I feel ”boob is the worst”, there is always some new food that causes reactions and poor little thing suffers. Anyway, I hope things will change soon as we will see the specialist in a week’s time. Until then…special diet continues..

Cake base:

5dl (2 1/2 cup) gluten free flour or normal white flour if possible

2dl (1 cup) sugar

2 tsp baking powder

1/2 tsp baking soda

100g grated dark chocolate or alternatively dairy free rice milk chocolate

2 orange zests grated

150g margarin (dairy free if needed)

1 tbs cashew butter

1 tsp vanilla extract

250dl (250ml) rice milk

1/2dl (50ml)  orange juice form the oranges

Filling:

Apricot marmelade/jam

Oat cream mixed with sugar, vanilla sugar and vanilla extract

Icing:

1dl (100ml) oat cream

1dl (1/2 cup) dark brown sugar

1 tbs Cointreau orange liquor

6 pieces of dark chocolate

1. Mix together dry ingredients.

2. Melt the margarin in the pan, add cashew cream and vanilla extract.

3. Pour margarin mix and rice milk into the dry ingredients and mix well.

4. Bake in 175 celsius degrees for 40-50min.

5. Let the cake cool down. Cut it in half.

6. Spread the jam on the base and oat cream mix on the top of it.

7. Prepare the icing.

8. Boil oat cream and sugar in the pan 5-7min until thick. Add Cointreau and chocolate pieces. Spread the icing on the top of the cake.

9. Decorate the cake with some orange.

TIP: If you want to have a moist cake use rice milk on the base and top and brush it and let it absorb.