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!

Mainokset

Raw Food Chocolate Cake -Raakaruoka suklaa kakku

KuvaI promised to share the raw food chocolate cake recipe with you. This recipe is from the book called Raw Food Delights. I guess it is originally a Swedish book or at least the writer is Swedish based on what I have heard. You would not know that this cake is raw food and never ever even seen an oven. Like I mentioned in my previous post this dairy, egg and gluten (wheat, rye, barley) free diet is a totally new world for me. I, however, have decided to make most of it. The interesting thing is that for the past few weeks when I have not eaten any dairy I have felt much better physically. My whole body feels somehow cleaner and my tummy is happier. I will not become a vegan as I love my steak but I have to say that other animal’s milk that is actually meant for its calf does not make sense to me anymore. The more I think about it the more unlikely it is that I will go back using milk as such again. Butter and cheese are very processed so I don’t mind them but milk as a milk, strange. Like one of my friend noted the whole Finnish culture and cuisine is around milk. Grown up men drink milk from the can, at the grill in the middle of the night a Finnish man buys  sausages and chips with the can of milk. We drink milk, piimä (buttermilk), quark, smetana, cream, yoghurt…all the time every day.  A trip to Spain was also very eye opening as Spanish don’t use that much milk but the cuisine is fantastic. I guess we have made ourselves dependent on milk even though there are many other things we could eat and cook. The recipe below is probably the best demonstration about this. After eating this delicious coco dream you will ask where do we even need milk and eggs!? Also, this recipe is perfect if you have a toddler and don’t want to pump them full of sugar or E code preservatives and colourings! I have also another raw food cake recipe for you that is a white chocolate strawberry cake alternative and will share it with you soon. For all these amazing recipes I have to thank my dear cousin who has been baking these treats for me during the summer holidays here in Finland! Like I said this is  a new world for me but worth trying and I will master it in the end, I have decided so.

Base:

5dl (500ml) walnuts

5-6 tbs coco powder

hint of salt

2 tbs coconut oil

2 tbs honey

15 fresh dates

1 1/2 dl (150ml) cashew cream (2dl cashew nuts, 2dl water and 1 tsp vanilla powder -not sugar! Just mix these all together in a blender.)

Avocado chocolate mousse icing:

I have given you this recipe in my previous post but here it is in case you need it.

1dl (100ml) dates

1 dl water

4 tbs honey

1 tsp vanilla powder (from organic stores)

2 avocados

1 dl coco powder

1. Crush walnuts in a blender.

2. Add coco powder and salt, blend well.

3. Add all the other base ingredients and blend more.

4. Tap the base in teh bottom of the serving plate or cake tin.

5. Prepare the chocolate mousse by mixing dates, water, honey and vanilla in a blender. Add avocado and coco powder and blend well.

6. Pour the mousse on the top of the base. Let the tart set in a fridge and serve it as any dessert with coffee or dessert wine. Sprinke some fresh strawberries and mint leaves on top. Yummy!

PS. I have also thought about adding stories in both Finnish and English in future, I would love to hear your opinion about it. Should I write also in Finnish like many other Finnish bloggers seem to do?