This salad is an interesting mix of sweet and spicy.
Tag Archives: apple
Baked apples are pretty standard. I made this with a stick of cassia cinnamon in the middle, and stuffed it with dried dates.
To make this porridge I used a mix of millet and oat flakes in water (a nut milk could be used to add protein) and added chia seeds, a touch of turmeric powder, cinnamon, raisins, a pinch of salt, and chopped apple. It is sweetened with stevia and agave, and sprinkled with a mix of goji berries and ground flaxseed. It only takes a couple of minutes to make a breakfast like this, but it’s quite satisfying on a cold, rainy day.
After my first attempt at spelt bread turned out cake-like, I decided to modify the recipe to make it into a cake. I made an apple cake without added stevia and with date syrup at the bottom, and a banana cake with the date syrup swirled in and a little additional stevia.
- 250 grams vegan yoghurt
- 5 tablespoons date syrup
- a few drops of liquid stevia, if a sweeter cake is desired (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 100 grams whole grain spelt flour
- 100 grams white spelt flour plus extra for dusting
- For the apple cake:
- 1/2 teaspoon cloves
- 1/4 teaspoon allspice
- 1/2 firm apple (I used Granny Smith, but Jonagold would be better)
- For the banana cake:
- 1/2 teaspoon cinnamon
- 1/2 large banana
- vegetable oil
Preheat the oven to 180° Celsius/350° Fahrenheit.
Grease a small bread pan with vegetable oil and dust flour inside.
Beat the yoghurt and three teaspoons of date syrup together. If using stevia, add it. Add the salt. Sift in the baking soda, baking powder, spices and flours and mix well.
Chop the apple into cubes and coat them lightly with flour. Stir them into the batter. Alternately, chop the banana and mix it in the batter.
Either pour the remaining two teaspoons of date syrup in the bottom of the pan or stir it roughly through the batter. Use a spatula to scrape the batter into the bread pan. Smooth the top.
Bake for 20 minutes, then turn the oven down to 150° Celsius/300° Fahrenheit. Bake another 30 minutes.
Remove the bread from the oven and set it on a cooling rack. Allow to cool for at least 20 minutes before turning it out, but use a spatula to loosen it immediately. Let it cool another 20 minutes before cutting.