Grandma’s Apple Pie

One of my ultimate favourites, I’d have to say, is a classic apple pie. I love that there are so many different types and that it’s one for all seasons. You can have it hot with ice cream or cooled with a nice glass of iced tea in summer. Yum!

Ingredients

  • 375 g or 2 ½ cups of flour
  • 4 teaspoons of baking powder
  • 225g or 1 ½ cups of melted butter
  • 200 g or 1 cup of caster sugar
  • 20 g of sugar
  • 1 bag of vanilla sugar
  • 3 spoons of soy milk
  • 6 big apples
  • 1 lemon
  • 3 teaspoons of cinammon
  • 60g of raisins
  • 1 pie tin
  • 1 rolling pin

Steps

Making the dough

  1. Mix the caster sugar, baking powder and flour
  2. Add the butter and soy milk
  3. Blend until a smooth dough that doesn’t stick
  4. Put a towel over the dough and put it in the fridge

Making the filling

  1. Peel the apples and cut them into little pieces
  2. Regularly add lemon juice and stir
  3. Add in the sugar, cinnamon and raisins
  4. Put the filling in the fridge

Making the pie

  1. Preheat the oven to 180°C or 350°F
  2. Put some baking paper to fit the pie tin
  3. Roll out ¾ of the dough and spread it across the pie tin to fit
  4. Fill the pie crust with the filling
  5. Use the rest of the dough to decorate
  6. Put some soy milk on the dough on top
  7. Bake in the oven for +- 1 hour

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Vegan Blueberry Muffins

Ingredients

  • 1 cup soy milk
  • 1 tbsp apple cider vinegar
  • 2 cups flour
  • 2 1/2 tbsp baking powder
  • 1/2 tbsp salt
  • 1/2 cup sugar
  • 1/4 cup canola oil
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • 2 cups blueberries
  • Muffin tray

Method

  1. Preheat the oven at 180°C or 375°F
  2. Mix the soy milk and vinegar and set aside
  3. Blend the sugar, lemon zest, vanilla extract and oil
  4. Add the mixture of soy milk and vinegar
  5. Slowly stir in the dry ingredients
  6. Carefully mix in the blueberries
  7. Grease the mold and fill up to 3/4th with batter
  8. Bake for 20 to 25 minutes until the centre is dry (test with a knife)
  9. Voila!

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Banana Oat Cookies

I’m always looking for EASY, healthy recipes that are hassle-free and taste good. I’m especially into finding easy breakfast options, so when I stumbled across this one, I had to try it. Seriously, it’s the easiest cookie baking I’ve ever gone through. And whereas the basics are easy, you can mix it up a little by adding in different spices or toppings (raisins, nuts, chocolate, peanut butter, jam, etc). If you like them to be sweeter, you can perfectly add some honey too. It’s all up to you!

Ingredients

  • 2 ripe bananas
  • +- 1 cup of oats

Steps

  1. Mash the two bananas
  2. Add in the oats
  3. Stir until the mixture becomes one
  4. Divide into flat balls on a cooking tray
  5. Bake in the oven for 15 minutes at 200°C

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Vegan Pancakes

On the weekends, I love a sweet lunch or snack idea, and when I have the time for it, baking pancakes is my favourite thing to do in autumn and winter. Because I try to avoid lactose, a vegan alternative is always great. Here’s how I make vegan pancakes.

Ingredients

  • 1 liter soy milk
  • 325g or 2.3 cups of flour
  • 1 tea spoon baking powder
  • 1 bag of vanilla sugar
  • A sniff of salt
  • Olive oil

Steps

  1. Mix the dry ingredients (flour, baking powder, vanilla sugar, salt)
  2. Gradually add the milk and stir until there are no more lumps (you can also use a mixer)
  3. Use the olive oil to grease the pan
  4. Et voilà, perfect pancakes to top with whatever fancies your liking! :)
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© Liubov Lebedeva

How (Not) To Bake A Sugar Pie / Suikertaart

Last week, I decided to bake something because I just got so tired of staring at my thesis. From a recipe book with ‘Canadian Recipes’, I decided on (brown) sugar pie. It wasn’t perfect (it actually kind of failed, but that allows me to give you some extra tips on how to make it better!)

Ingredients
Base
180 g butter
50 g sugar
300 g flour

Filling
120 ml maple syrup (How Canadian can a recipe get, aye?)
340 g creme fraîche
250 g brown sugar/ cane sugar
3 tbsp water

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  1. Preheat the oven to 180°C. Melt the butter with the sugar and 3 tablespoons of water in a sauce pan on low heat. Add the flour until you can form a ball. Grease your cake mould with some butter and spread the dough across the mould with your fingers. Bake this for 20 minutes (less if you have a convection oven!).
  2. Take out the base and turn up the heat to 200°C.  Put the maple syrup in a sauce pan and add the creme fraîche and the brown sugar. Bring the mixture to a boil slowly and keep stirring until it thickens. (Don’t worry if it’s very liquidy, baking your pie will help!)
  3. Add the filling to your cake mould and bake your pie for 30 minutes (Again, less if you have a convection oven).
  4. Optional: you can make some extra dough to bake some shapes to put on top. Make sure they are thin enough! Put them in the oven for about 10 to 15 minutes and then take them out. Place them on top later, before putting your pie in the fridge to cool.
  5. Enjoy! (And pray to god your pie does not turn out as solid as mine did. Still tasted good, though :) )

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