CLICCA QUI PER LA RICETTA IN ITALIANO
INGREDIENTS
- 3 tbsp ground flaxseeds + 9 tbsp water
- 200 gr / 7 oz brown rice flour
- 80 gr / 2.8 oz potato starch
- 150 gr / 5.2 oz brown sugar
- 2 tsp cream of tartar + 1 tsp baking soda
- 1/2 tsp cinnamon powder
- pinch of salt
- 100 gr / 3.5 softened raisins
- 270 gr / 9.5 non-dairy milk
- 30 gr / 1 oz vegan butter
- 3 tbsp rhum or other liqueur
- 3 apples (2 for the batter + 1 for the decoration)
Ready in: 1 hour
Some mornings, especially when it’s cold and rainy outside, you wake up and you know you are going to need a comforting breakfast to start the day on the right foot and face all the work and errands and chores ahead.
Those, for me, are the mornings when the good old veg milk & granola just won’t do and a piece of cake with a cup of tea/coffee are much needed. And deserved.
A while back I made this quick and easy apple cinnamon cake and it came out SO tasty and moist and soft.
At first I was unsure whether to share the recipe or not, because it really is a very simple cake, but then I realized that it is exactly what we need sometimes: easy, comforting things, when life out there already is too complicated on its own. I know you know what I mean 😉
So, here’s how you bake it:
- as per usual, the egg-replacer first: mix the flaxseeds and the water and refrigerate for a few minutes
- then cut 2 apples into small pieces, add 3 tbsp of rhum or any other liqueur for desserts of your liking, mix well and set aside
- pre-heat your oven at 180° C / 350° F
- now mix the dry ingredients: flours, sugar, baking soda, cream of tartar+baking soda, pinch of salt, cinnamon, then add the milk, the vegan butter, the raisins (previously softened in warm water), the flaxseeds and the apple pieces
- grease (or cover with parchment paper) a loaf baking pan and pour the batter in it
- peel a third apple, cut it into four and make some not too deep cuts into each part, then put the four slices on top of the batter and sprinkle some brown sugar and cinnamon on them
- bake for 30-40 minutes, depending on your oven
And that’s it, like I said, super easy, yet scrumptious and comforting, perfect for an afternoon break too, while chit chatting with a friend over a steaming cup of tea!
Let me know if you try it!
Ciao!
Sonia
![🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
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Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
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🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes](http://instagram.fymy1-1.fna.fbcdn.net/vp/bfe014c05bb2633c87f823b6b0a40019/5DFA4FDD/t51.2885-15/sh0.08/e35/c0.135.1080.1080a/s640x640/66202245_371313860248903_274815833297780895_n.jpg?_nc_ht=instagram.fymy1-1.fna.fbcdn.net&_nc_cat=107 "🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
.
Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
.
🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes")
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