With the help of some pantry ingredients and frozen berries, you can whip up a delicious and quite decadent (vegan) blueberry cake in a jiffy. The ingredient list is eco-friendly from top to bottom and the outcome is guaranteed to satisfy all longings for summer, we promise.
Relying on frozen berries is key here, unless you live in a place where they’re in season currently. Using fresh ones imported from far away isn’t a smart environmental move in any way – and they’re typically way too tasteless and expensive for our taste anyway. No thawing is needed either – you just stir them right into the batter straight from the freezer, and about an hour later, your super moist cake will be ready for indulging. And this is one of those cakes that only gets better day two and three, so making it in advance is a good idea!
For those of you who have followed us for a while, you know that we’re borderline nuts when it comes to stocking up on berries in the freezer for the winter. This past summer, it’s possible we took it to a whole new level (it was an awesome blueberry year around here).
För recept på svenska, klicka här: Veganska våfflor med havremjöl
Once a year, on March 25th, it’s National Waffle Day in Sweden. We eat waffles more often than that (of course), but it’s a fun tradition and we’re not the ones to turn down yet another opportunity to dig into a pile of crispy goodness topped with berries or jam. So we don’t! This entirely plant-based recipe only features ingredients available locally – no oils from far away or exotic flour mixtures here – and if you happen to have some berries on hand from last summer, this would be a great time to dig them out of the freezer. We did, and went for blackberries – but any will obviously do. And instead of heavy cream, we strained oat yogurt – a great plant-based alternative to e.g. Greek yogurt. That’s really all there is to say about this one – except enjoy, of course! And Happy Waffle Day!
För recept på svenska, klicka här: Smulpaj med sommarbär
What says summer more than a berry crumble? Nothing, if you ask us! Comes complete with purple stained, sweet smelling finger tips even, if you’re lucky enough to live in a place where you can pick your own berries. For this one, we’ve gone for black and red currants, as well as raspberries, simply because that’s what the garden and the woods provided us with when the crumble craving hit us. Equipped with a bucket, we set out – and came back with a quart/liter or so of mixed berries an hour later. Adding the white chocolate into the crumble dough is 100 % the result of Michael’s brilliant mind. It. Is. So. Good. So good our mother/mother-in-law Birgitta has named it one of the best crumbles ever, and she’s an outspoken expert on the subject (all things sweet, really). I shouldn’t be wasting your time anymore – go make it! And know that any berries or combination of will do just fine – no need to chase after a particular kind.