Another successful experiment: vegan, and filled with fiber and flavor! Can’t go wrong with this cake, it’s more than healthy, really easy to make, moist, light, and it’s absolutely delicious!
Preparation time: 10 min
Baking time: about 40 min
Level of difficulty: easy
whole wheat self rising flour (about 4 cups)
oat flakes (one cup)
one cup or less brown sugar
flax seeds (half cup or less)
grated orange and lemon peel
fresh squeezed orange or mandarine juice and lemon juice (one full cup or more)
unrefined olive oil
one spoon of rum
one cup oat milk optional
Mix all the dry ingredients. Add the juice and the olive oil, and mix well. The dough should be kind of liquid, not quite as liquid as to be poured out of the bowl, but not as consistent as to form a big lump. If it’s too hard, then add as much oat milk as needed to make it more runny, add the rum and mix again. Pour it into a greased pan and bake for about 40 min, medium temperature (170 Celsius, preheated oven), or until golden brown on top and until the inside is fully baked, doesn’t stick to a wooden stick when inserted.
Let it cool down before you cut it, otherwise it will be sticky.
Since it’s vegan, you can’t have it with a glass of milk!
ground flax seeds
fresh ginger grated
Cut the pineapple in small chunks. Slice strawberries. Place them in a bowl. ion another bowl, mix yogurt with olive oil and honey. Add the ginger and cayenne pepper, and mix. Pout over the pineapple and mix well. Add the rest of the ingredients and toss.
Not too sweet, vegan and wheat free, I tried to keep the ingredients simple enough so that eating a vegan dessert doesn’t become a luxury. You can also make this recipe in a non-vegan version, in a pie crust made of regular what flour with butter, and with regular milk instead of almond milk.
For the pie crust: amaranth flour, oat flour, almond or rice milk 9or any other kind of lactose free milk), olive oil
For the filling: one small pumpkin or squash, 2 spoons of brown sugar, 2-3 spoons of olive oil, 2 spoons of arrowroot powder or cornstarch, cinnamon, cardamom, grated fresh ginger (depending on the taste, 1-2 full spoons if you like it spicy gingery, or just half teaspoon if you want only a hint of ginger in the pie).
First wash and peel the pumpkin, cut it in cubes and place it on the stove to boil. It would boil for about 10 min, not longer, just so that it gets softer but not fully boiled.
In the meantime make the pie crust. I make it directly into the baking pan.
Put the flours into the pan, as much as to cover the whole bottom of the pan about 1 cm thick. Pour olive oil over, maybe half cup, mix well. You want it to be crumbly, but not yet the consistency of a dough. Then pour some almond milk (maybe about half cup), mix again. It should become the consistency of a dough. if not yet, then add gradually a bit more oil and a bit more milk. when you have a lump of dough, put a little bit more oil on the bottom of the pan and press the dough into the pan with your fingers.
Put the dough into the preheated oven medium-high temperature and tart baking. Bake for about 5-10 min while you prepare the filling. Keep checking it, you want it to be golden, not fully baked when you add the filling.
Strain the partly boiled pumpkin cubes and put them in a bowl or blender together with the brown sugar, cinnamon, grated ginger, 2 spoons of olive oil and 2 spoons of cornstarch (or arrowroot powder) and some almond milk, about half cup. Mix it all well until it becomes a creamy paste. Take the pie crust out of the oven and pour in the filling. sprinkle walnuts on the top.
Place back into the oven and bake for about 10-15 min, till the walnuts are roasted and the top of the pie a bit darker.
You can serve with vegan coconut whipped cream.
Makes about 6 slices.