Tag Archives: vegan cake

Almond & Pear Bread (vegan, sugar free, gluten free)

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Das ist mal wieder eines dieser Rezepte mit Zutaten die “weg müssen”. Diesmal sind’s alte Birnen die schon so weich waren, das man sie kaum noch essen konnte. Aber gerade dann sind sie doch besonders süß. Da man auch für Bananenbrot ganz reife Bananen nimmt, dachte ich mir ist es mit den Birnen nicht anders. Gesagt getan und es ist umwerfend süß und saftig. Die süße Mandelkruste oben drauf rundet das Ganze noch ab. Super für einen Sonntagnachmittag ;-)

This is one of those recipes with ingredients that “have to go”. This time these are some overly ripe peras. Almost to soft to eat, but hey that’s exactly when they are super sweet. Since you use super ripe bananas for banana bread I thought why not make pear bread. Sooner said than done and the outcome is amazing. Really moist and sweet. The sweet and crunchy almond crust tops it all. Perfect for a laid back Sunday afternoon ;-)

Recipe (yields a large loaf)

What you’ll need

  • 5-6 smaller super ripe and soft pears
  • 1 cup coconut oil (or any other vegetable oil with a mild flavor)
  • 2 Tbsp. apple cider vinegar
  • 1/2 cup mapel syrup and some to sprinkle on top
  • 3/4 cup almonds
  • 1 cup oats (gluten free if you want)
  • 2 cups buckwheat flour (I make my own by placing buckwheat in a blender)
  • 1 tsp. baking powder

What you wanna do
1. Wash and core the pears then place them in a blender and blend until really smooth.
2. To the pear mash add all other wet ingredients and blend really well.
3. Add all dry ingredients to the mixture except the almonds and blend really well. Place the dough in a lined rectangular cake tin.
4. With a sharp knife chop up the almonds into little pieces.
5. Top the dough with the chopped almonds and then drizzle with maple syrup.
6. Bake in the oven for about an hour or until a toothpick comes out clean on 180°C/356°F.

 

Thank you so much for reading!

Elisa

Persimmon Pie

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Khaki, Sharon , Dattelpflaume viele Namen für eine so tolle Frucht. Reif also saftig und super süße ist sie am besten. Das merkt daran, dass die Frucht so wirkt als würde sie gleich platzen, wenn man sie berührt. Genau dann braucht man nur den Stiel entfernen und kann sie direkt servieren. Dieser Kuchen ist eines meiner Sonntagsexperimente. Khaki im Kuchen hatte ich bisher noch nicht, aber Wahnsinn ist das lecker.

A persimmon has more than three names in German Khaki, Sharon and Dateplum just to name some. When ripe it’s one of the most beautiful fruites, you’re gonna notice how ripe it is because it looks like it’ll burst. Ripe as in super juicy and sweet and you only have to get rid of the stem and serve it like that. This pie is a Sunday-Experiment of mine. Khaki in a cake never seen bevor but oh so good.

 

 

Recipe (yields a 24 cm/9 ” pie pan)
Glutenfree, sugar free, vegan
Frei von Gluten, ohne Zucker, vegan

What you’ll need

    1. 2 ripe persimmons
    2. 3 cups soaked Dates (cover dates with water for at least 2 hours or overnight)
    3. 1/4 cup Milk of your choice (I used rice-date-milk)
    4. 1 1/2 cup almond meal (you can make your own by placing almonds in a food processor and blend until you have flour-like consitency)
    5. 3/4 cup glutenfree oat flour (you can make your own by placing oats in a food processor and blend until you have flour-like consitency)
    6. 3 Tbsp. Coconuto oil
    7. 2-4 Tbsp. Water
    8. 1 Tsp. Bakig powder
    9. 2 Tbsp. Oats
    10. 1/4 Walnuts

What you wanna do

    1. For the crust: mix almond meal, oat meal and coconut oil until you have a crumbly texture, than add water until you get a smooth dough
    2. Place the crust in a 24 cm/9” pie pan and push with hands to line the whole pan
    3. Place the crust in the oven for 20 minutes on 180°C/356°F
    4. For the topping: Place soaked dates, persimmons, baking powder, milk, oats in food processor and blend everything together until you get a smooth mixture
    5. Add mixture on top of the.
    6. Sprinkle Walnuts on top and put back in the oven for 20 more minutes

Unterschrift_Elisa_Herz