Lemon Strawberry Cake. Gluten Free.

Because I had a lot of strawberries left after me and Sophie picked them the other day, I was making different desserts for my family to enjoy.

One day I decided to make a cake. I planned to make it healthy and delicious. The perfect version would be vegan, but because I picked the almond flour for baking, I needed to use the eggs in the recipe. I still can’t find the substitute for eggs when cooking with almond flour. When cooking with almond flour you need a lot of eggs, otherwise, you cake will be dry.

So I decided to make lemon almond cake with fresh strawberries and strawberry frosting.

By the way, lemon and strawberries work great together and make the delicious combination in this cake.

My only advice is to let it stay in the fridge for at least 4 hour, before serving. The longer it stays, the better it tastes.

Lemon Strawberry Cake. Gluten Free.

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Ingredients:

3 lemons, weighing approximately 375g

5 eggs

1 heaped teaspoon of baking powder

½ teaspoon of baking soda

250g of ground almonds

250g of coconut sugar

Frosting:

1 cup soaked raw cashews

1/2 cup fresh strawberries

4 tablespoons maple syrup

4 tablespoons almond milk

 

Put the lemons in a saucepan with cold water and bring to the boil before reducing the heat and simmering for 2 hours, or until soft. Drain the water and set aside to cool. When cool, cut the lemons in half and remove any large seeds.

Grease a springform pan and preheat the oven to 350F.

Pulp the lemon in a food processor before adding the eggs, baking powder, baking soda, almonds and sugar and processing until you have a smooth batter.

Pour the batter into the springform pan and bake for 45 minutes to 1 hour. Check after 40 minutes to ensure the top is not cooking too much, if so simply cover with foil.

Let the cake cool in the tin before removing.

Put all the frosting ingredients in the high-power blender and blend until smooth.

To decorate the cake smooth over a crumb coating and refrigerate until set before smoothing over another layer of the frosting.

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Vegan Strawberry Tart.

Strawberry season is officially open in our area. It was a little late this year, that’s why we didn’t wait too long to go picking strawberries on the local farm.

I have great memories from my childhood, picking strawberries every summer with my grandma and eating them fresh and juicy with sour cream and sugar.

I guess that’s why strawberries are my favorite kind of berries, and I still love picking them. Also I am trying to build some lovely memories for my daughter too, teach her where the food originally comes from and just enjoy the fun with her on the summer day.

Last weekend was day when we decided to travel to the local farm for picking the strawberries.

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I was wondering if something changed from the last year, because she got older. Actually, nothing changed: mommy picks, Sophia eats.

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The strawberries are huge and juicy this year, so Sophia ate at least 1 pound there while I picked around 12 pounds.

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Because we have a lot of strawberries to eat, until they get bad, I experimented with some desserts for the last couple of days, using these juicy berries and making my family healthy, delicious treats.

One of the recipes I am sharing today is completely vegan, gluten free and easy to make.

Make sure you have all the ingredients before you decide to make it.

Vegan Strawberry Tart.

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Ingredients:

Crust:

Coconut flour, 44g

Brown Rice flour, 100g

Coconut sugar, 50g

Almond flour, 50g

Coconut oil, 6 tbsp

Water, ice cold, 4 tbsp

Salt, a pinch

Vanilla,to taste

Preheat the oven at 360F.

Mix all the dry ingredients together. Melt the coconut oil, then mix it in the flour mix. Slowly add the icy water, hand mixing and compacting the mixture as you go along. Line the inside of your  tart mould with the mixture, taking care to press it hard. Bake for 15-20 minutes. Take the tart bases out and let them cool on a plate.

Coconut Cream:

1 can coconut milk

1 cup strawberries

3/4 cup cashews

3 tbs maple syrup

vanilla extract

In a high speed blender, blend the cashews and the milk, adding the vanilla, strawberries and maple syrup. The consistency should be smooth and creamy.

Spoon the cream into the tart base and decorate with the strawberries. Put it in the refrigerator for at least 1 hour.
Enjoy!!!!

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Kid’s Make Up Kit. Review.

My daughter was interested with make up for a while already. She kept stealing my make up case and if she is lucky, she even had a chance to use some of it:

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This time I decided to get her own make-up set, and she won’t use mine anymore. There are a lot of different kid’s make-up sets on the market, but 95% of them are cheap, plastic, toxic junk. I spent more than 2 months to find something that is kid’s safe, well made and fun to play.
Pinky Cosmetic Set

The set is made by Wonderworld company, that I wrote about before.

First of all it is made in Thailand from rubberwood and strictly using non-toxic paints, dyes and lacquers and formaldehyde free glue. Packaging is made from at least 70% recycled paper.

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The Pinky Cosmetic Set wooden pretend set includes a mirror, face powder, eye shadow, lipstick, nail polish and makeup brushes (yarn bristles) in a cute fabric cosmetic bag. This is the ultimate play cosmetic set.

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Sophia loved it from the moment she opened it:

 

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This adorable set allows her to feel that she is putting on makeup with out the mess.

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The “brushes” do not hold their shape but they are not supposed to.

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The cap for the lip stick doesn’t stay on very well, but because it is wood that is to be expected, and it does not bother us at all:

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I would recommend, especially for parents who would rather have their kids play with wooden toys instead of plastic ones.
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Our every day now starts with putting make up on, also Sophia puts everything in the make-up case and take it everywhere with her.
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Veggie Burger.

I have been looking for some new veggie burger recipe for a while. I needed something simple, delicious and unique at the same time. So I found the amazing blog with amazing recipes, and there was the perfect veggie burger recipe for me. I kept thinking about it for a week and finally after getting all the ingredients I made it today.

There are some little changes in my recipe, but you can always check the original one.

I usually make bread by myself, but I wasn’t ready to make burger buns, so I got the healthiest version of burger buns at the grocery store:

http://www.foodforlife.com/product/buns/ezekiel-49-sesame-sprouted-grain-burger-buns

They have very few ingredients and taste delicious.

For the topping you can use any kind of sauce( mayo, ketchup), I personally made the cashew sauce and it was amazing; different kinds of veggies and greens.

Veggie Burger.

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Ingredients

Burger:

2 cups cauliflower florets ( steamed)
2 cups cooked chickpeas
1 clove of garlic, peeled
1 tbsp Old Bay seasoning
1 tbsp olive oil
squeeze of lemon juice
1/4 cup chickpea flour or oat flour
1/3 cup chopped scallions

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Add all the ingredients except the flour to the food processor and pulse the mixture until thoroughly mixed. Stir in the flour until your mix is fully combined and the flour is absorbed. Divide the mixture into 6 equal parts and form patties with your hands. Let them set up in the freezer for 1 hour.

Preheat oven to 350°, transfer the patties to the baking sheet and bake them in the oven for 40 min., gently flipping over after the first 20 minutes.

Lemon Cashew Sauce.

1/2 cup raw cashews, soaked for at least 4 hours
1 tbsp lemon juice
1tsp of apple cider vinegar
1 tsp dijon mustard
2 tbsp-1/3 cup filtered water
salt to taste

Mix all the ingredients in the blender on high until well combined and smooth mayo consistency.

Toast the buns and put your veggie burger together using veggie patties, cashew sauce and different kinds of vegetables.

Enjoy!!!!

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