These Smoky-Sweet Stuffed Grilled Peaches are the Best BBQ Dessert

grilled peaches

Here’s how to win at every summer barbeque: whip up these grilled peaches stuffed with granola and served alongside vanilla ice cream – in less than fifteen minutes. Hello sweet, smoky, and delicious goodness.

How to Elevate Peaches: Grill Them!

Peaches are nutritious summer treats. These fuzzy fruits are good sources of a variety of vitamins and minerals including vitamins A, E, C, and K, iron, potassium, magnesium, phosphorus, zinc, and copper. Peaches also contain ample antioxidants such as lutein, zeaxanthin, and beta-cryptoxanthin. These plant compounds are known to reduce free radical damage and lower inflammation.

While delightful raw and bursting with juice, peaches are also amazing grilled. The sugars in peach naturally caramelize on a hot grill, which makes the fruit even more fragrant and delicious.

When selecting the perfect peaches to grill, look for firmer fruits. Too soft of fruits can result in mushy grilled peaches, and can oftentimes stick to the grill.

The recipe for these grilled peaches couldn’t be easier. Simply cut peaches in half and twist gently to separate. Remove the pit of the peach, lightly drizzle with coconut oil, and sprinkle with cinnamon. Grill peaches on a clean grill over direct grill heat for five to eight minutes, or until peach flesh caramelizes and grill marks appear.

To make sure the remainder of the peach softens and warms, move the peach to indirect heat and cook for five minutes more. Serve peaches straight from the grill with homemade granola, coconut flakes, and a scoop of ice cream.

Granola provides a sweet and salty crunch and is a delicious balance to the warm and fragrant fruit. If you don’t have any batches of homemade granola lying around, pick up a grocery store version with minimal added sugar and ingredients.

This grilled peach recipe is summer simplicity is at its finest.

grilled peaches

Related On Organic Authority
How to Get the Nutritional Benefits of Peaches (Grill Them Up!)
How to Make Grilled Fruit: Peaches, Plums, and Pears, Oh My!
Maple Roasted Peaches and Cream Vegan Summer Recipe

Photos by Kate Gavlick

Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


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Strawberry and Smashed Cookie Salad

Not your typical salad, we know. But with the first local strawberries of the year making their appearance here in Scandinavia, a cookie salad seemed like an appropriate way to celebrate.

Our everyday way to enjoy local strawberries in June and July are simply served in a bowl with just a dash of oat milk or cream. Delicious as that may be, it is not a recipe to blog about (even if I’m a big fan of two-ingredient recipes) or to celebrate summer with. Hence, this cookie salad. We bake a giant cookie that we smash (!) and apart from the childishly pleasing feeling of doing that, all those oddly sized bits and pieces also are what makes the salad interesting. And when mixed with juicy berries, whipped cream and tiny elderflower florets, you have a great mix of textures and flavors. It is also a pretty looking dessert, a very simple and good one to make for your friends or family. You can bake the cookie ahead of time (or use any store-bought cookie) and ideally, you want to smash the cookie and assemble the salad in front of your guests. We’ve gathered a few recipe notes and suggestions how to change it up here below.

But first, check out the recipe video we made. Luise is doing a little intro talk in this video and we’d love to hear if you like us to develop this style more, or if you prefer them with just music. We are having a bit of hard time deciding ourselves.

We are planning some more videos (and a new video series) so subscribe to our youtube channel, if you haven’t already and you won’t miss out on any of it.


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Recipe notes:
• We made the cookie vegan to make it as inclusive as possible but you can replace coconut oil with butter if you are more into that. Vegans would obviously also use whipped coconut cream or whipped soy cream.
• Use cert gluten-free oats if you are gluten intolerant.
• The buckwheat flour can be replaced with regular flour if you like.
• You can make this into an Eton Mess by adding a larger amount of cream (and maybe even meringues) and serving it in glasses.
• You can swap the whipped cream for greek yogurt and serve this as a weekend breakfast. Or do 50/50 cream and yogurt for a more tangy dessert.
• If you have mint or lemon balm at home, those would be great additions to the salad.
• You can add any edible flowers and they are of course also entirely optional.
• If your berries are imported or not sweet enough, simply drizzle a little maple syrup, honey or elderflower syrup over the salad.


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Strawberries, Cookies & Cream

Vegan Chocolate Oat Cookies
200 g / 2 cups rolled oats
65 g / ½ cup buckwheat flour
4 tbsp cacao powder
3 tbsp chia seeds
½ tsp sea salt
½ cup / 110 g coconut oil or butter
½ cup  /125 ml maple syrup
½ cup  /125 ml plant milk

Salad elements
1 lb / 450 g fresh strawberries
1 knob fresh ginger, grated
1 small lemon, juice
elderflower and lilacs or other edible summer flowers
2 cups whipped cream or coconut cream (or Greek yogurt)

Set the oven to 200°C/400°F. Mix together the dry ingredients in one bowl. Add maple syrup, plant milk and coconut oil. Stir together and let sit for 20 minutes to allow the chia seeds and oats to thicken. Pour onto a baking sheet covered with a baking paper. Flatten out and shape a large, round cookie using your hands. Bake in the oven for about 20 minutes or until golden. Leave to cool and crisp up and then crush the cookie into large pieces. Rinse the strawberries, cut in halves and place in a ixing bowl. Add grated ginger,  lemon juice and a few elderflower florets, let sit while you whip the cream or coconut cream. Then transfer the juicy strawberries to a large serving platter. Add dollops of whipped cream (or yogurt) and tuck in the pieces of broken cookie. Scatter over the cookie crumbles and decorate with more elderflowers and lilacs. Serve & enjoy!


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Rhubarb, Ginger & Strawberry Soup

My grandma had rhubarbs growing in her garden and would cook them into a sweet, tangy and unfortunately quite stringy soup with lots of little bits in it. I never liked that soup. I was only 11 when she passed away so I don’t remember a lot about her. But I do still remember that soup. How annoying is that!? One of the few memories you have of a person is something they cooked for you that you didn’t like. Eight year old David preferred supermarket box carton soups and powder soups that you just added water to. That ungrateful little schmuck.

Since then, I have of course come to my senses and learned to appreciate any food that someone cooks for me. Even tangy and stringy rhubarb soup. But since I don’t want to risk being remembered for a stringy soup, we give you a smooth one instead. It’s approved by eight year old David. And his children.

We made this video for our youtube channel to show how easy it is.


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We like this soup because it’s so simple and fresh and comes together in just over 10 minutes. Just a handful ingredients that you simmer, blend, (chill, if you like) and eat. It has a fruity and tangy flavour and a nice fresh punch from fresh ginger. It’s ideal as a weekday dessert, weekend breakfast or on a brunch table.

The soup begs to be topped with something creamy. We used greek yogurt, but mascarpone, whipped cream, ice cream or any dairy free option would also work. All to your preference.

I’m a licorice fan and was surprised by how well it matched the flavors when sprinkled on top of this soup. However if you don’t like licorice, cardamom or vanilla would also be great flavor additions. We also sprinkled some edible flower petals on top because it looked pretty but chopped pistachios will probably taste better and add some crunch 😉


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Rhubarb, Ginger & Strawberry Soup
Serves 8

Don’t focus too much on the exact amounts. You can use more or less rhubarb, strawberries, dates, water etc. It all depends on how sweet or tart the different fruit is, how large the dates are and how sweet flavor you want.
We usually add vanilla powder to this but it’s so expensive at the moment so we left it out. If you have some at home, add it together with the rhubarb in the sauce pan.

5 stalks rhubarb (1/2 kg / 1 lb / 2 cups chopped)
350 – 500 ml / 1 1/2-2 cups cold filtered water
1 big chunk fresh ginger

1 lime, zest
250 g / 1/2 lb strawberries
8-12 soft dates

To serve
Yogurt (or mascarpone, whipped cream or ice cream)

Licorice powder 
Edible flowers (or replaced with chopped nuts or seeds)

Trim the rhubarb and chop into 1 inch bits. Add to a wide sauce pan along with 1 cup filtered water and freshly grated ginger and lime zest. Bring to a boil, turn down the heat and let simmer until the rhubarb is starting to dissolve, around 5-8 minutes.

Pour over into a blender. Add strawberries, dates and a little more water. Mix until smooth. Taste and add more dates, strawberries, lime juice or ginger, if needed. And more water if you like it thinner. Place in the fridge too cool or serve it warm. Top with a dollop yogurt and sprinkle with licorice powder and some dried edible flower petals.

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This Easy Vegan Cheesecake will Make Your Dreams Come True

Vegan and Gluten-Free Easy Cheesecake Recipe

This easy vegan cheesecake recipe is made from wholesome ingredients and is ultra-creamy. The light-as-air texture will make the cheesecake melt in your mouth. With a sweet yet crunchy gluten-free crust, this cheesecake is perfection.

Buying The Ingredients

Easy Cheesecake Ingredient

The key ingredient in this recipe is cashews. Once soaked, cashews create a creamy consistency that works wonderfully in cheesecake. You’ll need unsalted and unroasted cashews in this recipe. Cashews can be a pricey ingredient but there are a couple of ways to make them more budget-friendly.

Health food stores sell cashews in the bulk bins which tend to be less expensive. Costco also sells cashews in bulk for a reasonable price. It offers a 40-ounce container of organic unsalted unroasted cashews for under $25. Buying organic cashews is best because conventionally grown cashew trees are often sprayed with endosulfan. The pesticide is so toxic that it has been banned in most countries, but not the U.S.

Cashews are not only rich in protein but also in copper, phosphorus, manganese, magnesium, and zinc. Including cashews in one’s diet on a regular basis is an easy and tasty way to eliminate the concern.

The other key ingredients in this cheesecake recipe are coconut oil, vanilla extract, lemon, and Medjool dates. The coconut oil helps to solidify the cheesecake while vanilla extract provides a delicious flavor. Lemon juice adds the tanginess associated with this classic dessert.

Medjool dates provide not only sweetness but also texture to the gluten-free crust. Once pulsed with nuts in a food processor, they provide the perfect base. As a bonus, dates are rich in fiber, potassium, magnesium, vitamin B6, iron, and protein.

Kitchen Prep

This easy cheesecake recipe requires a high-speed blender, food processor, and a springform pan, so have those handy. If you don’t have a food processor, you can make the crust in the blender as long as it has a pulse function. If you don’t have a high-speed blender, you might be able to make the filling in a high-quality food processor but it may not be as smooth.

Make sure you soak your cashews in water in advance. A minimum of six hours soak time is recommended while soaking overnight is ideal and most convenient. The higher speed your blender, the less soak time required. Once done soaking, drain and rinse them into a blender. If you lack the time to soak them fully, you can boil them for ten minutes to soften them quickly.

If your Medjool dates are firm and don’t break apart easily, you’ll need to soak them. Simply soak them in water for about one hour and they should be softened. This will make them disintegrate easier in the food processor.

How To Make Easy Cheesecake

Vegan Easy Cheesecake Ingredients

Vegan Cheesecake Recipe

Ingredients

  • 1 ½ cups cashews, soaked and drained
  • 2 lemons, juiced
  • ⅓ cup virgin coconut oil
  • ⅓ cup agave nectar or pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ½ cup slivered almonds
  • ½ cup Medjool dates, pitted
  • ¼ teaspoon sea salt

Instructions

  1. Line a springform pan with parchment paper or a baking mat. Add almonds, dates, and sea salt to a food processor. Pulse until fine and crumbly. Press into the pan until well packed and even. Place in the refrigerator.
  2. Add cashews, lemon juice, coconut oil, sweetener, and vanilla to a high-speed blender. Blend until completely smooth, scraping down the sides as needed.
  3. Pour filling onto the crust and smooth out with a rubber spatula. Place in the refrigerator to set for about four hours, or until firm. Slice into triangles and serve immediately. Store any leftover cheesecake in the freezer.

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While You Bake

Making Vegan Cheesecake

For the smoothest possible cheesecake filling, scrape the sides of the blender occasionally during the blending process. Use a rubber spatula to make sure you get all cashew bits and pieces. If you are having trouble getting it completely smooth then add a tiny splash of nondairy milk, preferably coconut milk.

Flavor Tips

Once you’ve mastered easy cheesecake, try your hand at one of these fun flavor variations:

  • Berry Swirl: Pour half of the filling mixture into the prepared pan with the crust. Then add one cup blueberries, blackberries, or strawberries to the blender. Blend until completely smooth. Swirl berry filling in with the vanilla.
  • Peanut Butter: Follow recipe instructions for the filling and crust as directed. Then, mix ¼ cup natural peanut butter with one tablespoon melted coconut oil. Swirl peanut butter into filling then place in the refrigerator to set.
  • Chocolate: Add ¼ cup raw cacao powder to the filling mixture in the blender. Blend well and proceed with recipe as directed.
  • Key Lime: Add ¼ cup lime juice to the filling mixture in the blender. Blend well and then pour filling into the prepared pan with the crust. Once the cheesecake has firmed up after refrigeration, garnish with lime zest.

Related on Organic Authority
Homemade Cashew Milk with Cinnamon and Maple Syrup
11 Coconut Oil Recipes That’ll Make You a True Believer
9 Mouthwatering Grain-Free and Dairy-Free Desserts

Images via Karissa Bowers


Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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Blueberry Chia with Warm Banana and Sesame Brittle

Before we dig into this showpiece of a sweet bowl, I wanted to share a little feature that I started on my instagram this month. I simply call it March Favorites. It’s a curated list of seasonal favorites that I will share each month. Things that I wear or use and ingredients that we cook with. And since it’s a new thing, I included it here as well. As a sort of inspiration.
/Luise


March_favorites

M A R C H   F A V O R I T E S

Golden milk & raw honey. To warm me up in this cold weather. Here is a recipe.
Ginger root. We grate ginger over everything at the moment to keep our immune system strong and because almost all food and drinks just taste better with lots of ginger.
Beet & red cabbage kraut. This little bubbly friend is soon ready! Fermented food is your superfood number one! The recipe is from our book Green Kitchen at Home but another one is here.
Socks. Stockholm has been too cold this month so I’m walking around in these super soft Alpaca wool socks that David’s friend in London makes.
Kale flower sprouts. A pretty looking mashup of two of my favorite ingredients – kale och brussels sprouts. These are great to roast as they get super crispy.
Dried apple rings. We have been making our own apple rings lately and the kids love them for snacking. We’ll share a recipe later. A good alternative to deep-fried chips and candy .
Rings. I’ve always loved wearing rings. Some of my favorites come from designer Caroline Hjerpe who has her shop dangerously close to our apartment on Södermalm.
• Been treating my dry skin with this face oil and toner from Bare Origin Skin.
• More moist for my face with this fermented coconut juice face sheet mask with collagen from Miqura.
• David made these raw carrot cake bars for our road trip to Denmark last week. So good with lots of ginger and spices.
• As a different form of meditation I have started drawing in a coloring book in the evenings. It helps me stress down after the intensity from three little ones and it’s more calming and satisfying than scrolling on social media. I like these illustrated coloring books for adults from Johanna Basford.

Okay, let’s get on with this chia bowl. First you can start by pressing play on this short little recipe video below.

It’s still very cold here in Scandinavia which means that we’re relying on our freezer for much of the produce, fruit and berries we use. Luckily we have stocked up on lots of wild Swedish blueberries. They have this intense blue/purple colour and fresh tangy flavor and we use them to flavor smoothies, porridges and chia pudding. We pair blueberries with cardamom because they are Best Friends Forever. And we top this blueberry chia with something David once called a “Banana & Sesame Thingy” on his instagram, but “Sesame Brittle” feels like a more suiting name. It’s crunchy and sweet (with a sting of ginger) and works so well with quick-heated bananas. There is also some creamy yogurt, rich nut butter and a sprinkling of dark chocolate on top of the bowl. We make this both as breakfast and dessert. Skipping the chocolate for breakfast and keeping it a little sweeter for dessert. We’ve served it in a large bowl to share here but you can of course also scoop it up in two smaller individual bowls instead.


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Blueberry Chia with Banana and Sesame Brittle
Serves 2

Notes: If you want to make this as a breakfast, you can stir in some oats and some extra liquid and leave it in the fridge overnight (add the topping in the morning).
Since the topping is quite sweet, we don’t sweeten our chia pudding. You can use rice milk or add a splash of maple syrup if you prefer it sweeter.

Blueberry Chia Pudding
70 g / 1/2 cup frozen wild blueberries, thawed (or other berries)

1 cup plant milk (or regular milk)
3 tbsp chia seeds
1 tsp freshly ground cardamom
A tiny pinch salt

Topping
4 tbsp Greek yogurt (or coconut yogurt)
2 tbsp nut butter or tahini
1 banana, peeled and sliced lengthwise 
1 tbsp coconut oil
1 tbsp maple syrup
2 tbsp sunflower seeds

2 tbsp sesame seeds
1 small handful walnuts, lightly crushed

Mash the blueberries with a fork. Add milk, chia seeds, cardamom and salt and whisk until combined. Let sit for 20 minutes, stirring one or twice midway through. Meanwhile prepare the topping. Heat coconut oil and maple syrup in a skillet. Stir in the seeds and walnuts and let sit for just a minute. Make room in the centre of the skillet and place the banana slices there. Heat for just a minute on each side. If the skillet looks dry, add a little extra oil or syrup.
Pour the chia pudding into one large or two smaller bowls. Add yogurt, bananas, sesame brittle,



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Vegan Love Shakes!

We usually don’t do a big thing of Valentine’s Day so I’m not sure what happened here. Maybe it was because we recently got married or because Elsa has been drawing and folding Valentine gifts (for us!) for the past week. Perhaps it was because Noah slowly has been starting his kindergarten training so we are finally getting a few moments together again without any kids around. Or was it perhaps simply because we have always secretly been dreaming of creating a big American-style ice cream shake topped with whipped cream, meringues, chocolate and the full shebang. Yup, that was probably it.

Luise mentioned the idea of a shake this morning and a few hours later we found ourselves in our living room window, looking at these two shakes overloaded with toppings and surrounded by a million small pieces of nuts, crushed meringues and chocolate spread. As naughty as they look, these shakes are made with real ingredients. They even has beetroot in them. And they are entirely vegan.



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The base is a deliciously thick nice cream made with frozen bananas, frozen raspberries, dates, nut milk ice cubes and beetroot. Because we wanted it thick, you need a strong blender or food processor to get it smooth. But you can also just replace some of the frozen ingredients with thawed to make it more like a smoothie and easier to blend. We top it with vegan meringues (which we happened to have at home), whipped coconut cream, melted dark vegan chocolate, chopped hazelnuts, raspberries and a dusting of cacao powder.

So you know what you need to do tomorrow. Whip these babies up for your partner, parent, friend, pet or someone else you love. We shared these with our kids. Their eyeballs almost popped when they saw them and as soon as the first layer of topping was gone, we filled up with more. As shall you.

Big love!
David, Luise and the gang

Love Shake
Serves 2

It’s easy to make vegan meringues using aquafaba but if you are not vegan, you can of course just buy or make regular meringues. Or skip them.

Raspberry & Beetroot Nice Cream
50 g /1/2 cup grated raw beetroot

225 g / 2 cups frozen raspberries
4 soft dates
2 frozen bananas
1/2 tsp freshly ground cardamom
5 coconut milk ice cubes  (or other nut milk)

Topping
100 g / 3 1/2 oz dark chocolate
3 tbsp hazelnuts
250 ml / 1 cup whipped coconut cream (instructions here) or regular whipped cream
a handful fresh (or frozen and thawed) raspberries
1 tsp cacao powder

4-5 vegan meringues or regular

Melt chocolate over a water bath and chop the hazelnuts finely. Dip the rim of two glasses in the chocolate and then in the nuts. Place the glass in the freezer so the chocolate will set while preparing the smoothie.

Add all nice cream ingredients to a high-speed blender or food processor. Mix and mash using the tamper until everything is smooth, thick and creamy. Add an extra splash nut milk to the blender if needed to loosen up. Drizzle melted dark chocolate inside the glasses and spoon in the smoothie/nice cream. Top generously with whipped coconut cream, raspberries, chopped nuts and more melted chocolate. Sprinkle with cacao powder and crush a few meringues on top.

Dive in!


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If you are in the mood for more vegan chocolate treats, check out this aquafaba chocolate mousse that we just posted on our youtube channel.

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Black Bean Brownie Bites

The moment I placed these brownies in the oven, I started whining like a disgruntled teenager because Luise had persuaded me to only sweeten them with dates and mix a whole can of black beans into the batter. “They are going to taste like sh*t” might have been the carefully formulated phrase I used. Baking brownies was my idea to start with and I usually don’t complain about healthy desserts, but I was tired that day and my mind was set on the caramel-tasting brownies from the bakery across the street. More than the flavor, it was their texture I wanted to recreate. The crusty top and caramel fudge center that you only can achieve with sugar, butter and flour. I knew these would be far from that. And in my mind that was all Luise’s fault.

The whining escalated into a discussion (aka argument) and by the time the timer on my phone rang, things were, well, kind of tense between us. I cut off a corner piece of the baked brownie and quickly realized that they weren’t as awful as I had expected. Of course when Luise asked me, I did what any 36-year old teenager would do and grunted: “They were okay I guess”. In reality, they were actually pretty good. They didn’t have that crusty texture or typical sugar taste but they were still sweet, gooey but not heavy, chocolatey, energy packed and rich. I added frosting to make them a little more sassy – using dates as sweetener and avocado and coconut oil for an ultra lush and creamy consistency. They turned out really beautiful and jam-packed with good stuff. Rather than a dessert, I’d say that this is more like an energy bar-style brownie, and I found myself sneaking back to the fridge several times that day for another bite.

We’re sharing the recipe and some notes below. But first, check out this little video from our youtube channel where we demonstrate how to make them.

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Since that first batch of brownies, there have been at least six more batches. A few vegan attempts and various flavor and texture variations. I have gathered a few notes that might come useful in case you want to give them a try.

  • We use very soft fresh dates that we buy in card board boxes and they are pretty affordable compared to loose weight or medjool dates. Sizes differ so use a scale if you want to be exact.
  • If you can’t find fresh dates you can use dried dates that you soak in water for a couple of hours. Drain the water before mixing. However, I wouldn’t use dried dates for the frosting as they need the dates to be super soft to achieve a smooth consistency. Try maple syrup instead.
  • If you aren’t used to sugar free desserts, you can add a couple of tablespoons maple syrup, honey or sugar to the batter. We have tried this recipe both with and without additional sweetening and they taste good both ways. It all depends on what you are used to and your expectations are.
  • We use a quite mild olive oil and it works really well with the chocolate flavor (not strong at all). However, if you don’t like olive oil, you can use, coconut oil, rapeseed oil or butter instead.
  • We have also tried a vegan, egg-free version using aquafaba (chickpea water) that we are sharing at the bottom of the recipe. We also tried making aquafaba using black bean water (because it’s a rest product of the beans in the recipe). It didn’t firm up as much when whisked but it did work as a binder. However, it looked kinda gross and added more bean flavor so we decided to stick with chickpea water instead.
  • We add coffee to the frosting to disguise the avocado flavor. If you don’t like coffee, you can use almond butter or peanut butter instead to give it a flavor twist.
  • Sea salt flakes are great on top and we love the salt + chocolate combo, but desiccated coconut would also look good.
  • If you are allergic to nuts, you can mix toasted sunflower seeds into a flour and use instead of almond flour. And use pumpkin seeds instead of walnuts.

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Black Bean Brownie Bites with Chocolate Avocado Frosting
Makes 24 bites

These taste sweet but not overly so, see notes above if you prefer to make them sweeter. Vegan version below.

20 soft dates (approx 230 g / 8 oz)
1 1/2 cup / 185 g cooked black beans (rinsed)
1/2 cup / 125 ml olive oil or other neutral oil
1/2 cup / 125 ml plant milk or regular milk
3 eggs
1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour)
1/2 cup / 50 g almond flour
6 tbsp cacao powder
1 tsp baking powder
1 pinch salt
1 handful crushed walnuts (optional)

Chocolate Avocado Frosting
6-8 soft dates

3 tbsp coconut oil
2-3 tbsp strong coffee
3 tbsp cacao powder
1 avocado

Sprinkle with
Sea salt

Preheat the oven to 180°C / 350°F. Pit the dates and add them to a food processor along with the rinsed black beans. Mix on high speed. Add oil, milk and eggs (leave out if you are vegan) and mix until smooth. Add almond flour and oat flour (you can make oat flour from rolled oats by simply blending them in a food processor or grinding them in a mortle and pester), cacao powder, baking powder and salt and pulse until everything is mixed. Stir in walnuts (and whipped aquafaba if you are making the vegan version). Place a baking paper in a 28 x 20 cm / 11 x 8 inch rectangular baking dish and bake for 30 minutes. Remove the brownies from the oven once they are firm to touch and leave until completely cool.

Make the frosting by mixing all the ingredients in a food processor until completely smooth. Taste and adjust the flavors, adding more dates (or maple syrup if you want it sweeter) and more cacao powder if you want it richer. Spread the frosting over the brownies, sprinkle with sea salt flakes and cut into bite-size pieces. Store in the fridge.

To make them vegan: Use 3 tbsp more oat flour. Leave out the eggs and whisk 1/3 cup aquafaba (chickpea water) into soft peaks that you stir into the mixed batter together with the walnuts. The vegan version needs approx 45-50 minutes in the oven and will come out slightly stickier but firms up once it cools.

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Grandma’s Danish Apple Cake

I know what you are thinking. Where is the cake and what is that red sauce? In most other countries this would be called a trifle or a parfait, but in Denmark we call this an old-fashioned apple cake (although our version is modernized). I have the fondest memories leaning over a huge bowl of Gammeldags æblekage at my grandmother’s kitchen table. It’s made of smooth apple sauce (our version is red) topped with crushed cookie crumbles and whipped cream and it was my favorite dessert in the world. Me and my twin brother spent every other weekend and school holiday at my grandmother’s house. She was the warmest and calmest person we knew, always smiling. My memories are fading but whenever I think of her I can smell the cigarillos she loved to smoke and the hair spray she always wore. And I remember her huge black & white marble coffee table that we often sat around and her warm hugs. She had a big house and rented out one room in the basement, one on the top floor and one in the garden to various tenants. On weekends she baked for everyone in the house. Large batches of spiced pound cake, chocolate cake or her famous (in my world) old-fashioned apple cake. I never thought of it back then but – damn! – she must have been the best landlord. When my twin brother and I were 10 years old she sadly passed away, two days after Christmas, and she left a big hole of emptiness in me. I have been thinking about her so much lately as I have been making this recipe for our kids and telling them stories about her. So this cake and this video is for you grandma. /Luise

We have actually changed quite a few things from my grandmother’s recipe. We ditched the sugar in the apple sauce (because it’s really not needed if you use sweet apples), replaced cookie crumble with a simple nut and date crumble and used whipped coconut cream on top to make it vegan. But it still tastes a lot like the ones she made. And the texture is ace! It’s sweet and tangy and soft and rich and crunchy. And it’s pretty easy to make as well. 1) Cook apple sauce (or use readymade). 2) Chop toasted nuts and mix with sticky dates. 3) Whip cream. 4) Layer. 5) Dive in.


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While testing the first version of the recipe, David’s main concern was that it didn’t look pretty enough (typically him). I peeled the apples and didn’t blend the sauce so it did look rather yellow/brownish. But he figured out that by using the most deep red apples we could find, kept the peel on, cooked on low heat and then blended the sauce, it got a beautiful pink/red color. I’ve never seen an apple sauce looking radiant like that before.

Make sure to cook a double batch of the sauce. It’s crazy good on top of yogurt and porridge bowls.


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We are definitely not experts on whipped coconut cream. We have failed at making it numerous times as different brands behave differently and some simply don’t work at all. Key is keeping it chilled to get the cream to separate from the liquid and the chilling is also essential when whipping. Usually, the cream solidifies so you scoop it out with a spoon, but when making the video above, we used a brand that separated without solidifying so we could simply pour the cream into the bowl while the rest of the liquid stayed at the bottom of the can. If you want to learn more about Whipped Coconut Cream (and which US brands that work best), go read Ashlae’s post on Coconut Whipped Cream.

I should also mention that if you are not vegan or too fond of coconut cream, regular whipped cream is just as delicious.


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Grandma’s Danish Apple Cake
Serves 4

If you cant find red apples like ours, you can add a little pomegranate juice or grated beetroot to the apple sauce while mixing to make it more red.

Red Apple Sauce
1 kg / 2 lb red apples (use local produce if available)

250 ml / 1 cup water
1 tbsp fresh ginger, grated
1/2 tsp ground vanilla powder
1 tsp ground cinnamon (or cardamom)
1 tbsp lemon juice

Date & Nut Crumble
180 g / 1 cup almonds
100 g / 1 cup walnuts
8 dates

Whipped Coconut Cream (or regular cream)
1 can coconut milk, placed in the fridge for a few hours (or coconut cream or heavy cream)

Rinse the apples and chop them in bite size pieces, discarding the core. Place in a large sauce pan along with water, fresh ginger, vanilla powder and cinnamon. Let simmer on low heat for approx 20 minutes or until soft.

Meanwhile, place the nuts on a tray and roast at 150°C / 300°F for approx 15 minutes. Remove the stone from the dates and use a knife to chop them or a fork to mash them. Chop the nuts medium fine, reserve a handful a nuts for topping and mix the rest with the date paste into a crumble. Set aside.

When the apples are done, use a hand (immersion) blender to mix into a smooth apple sauce. Stir lemon juice into the sauce,  leave to cool or scoop into a large jar and place in the fridge.

Scoop out the solid cream from 1 can of chilled coconut milk. Use a hand mixer to whip the coconut cream until it’s fluffy and forms soft peaks. If it feels too runny, place the bowl in the freezer for 10-15 minutes and then try whipping again. If you like it sweetened, you can fold in some maple syrup or vanilla into the cream after it is whipped. If using regular cream, simply whip it until soft peaks form.

Place apple sauce as bottom layer in 4 glasses or jars (or use 1 big glass bowl). Top evenly with nut and date crumble and then scoop over whipped cream. Sprinkle chopped nuts on top. Enjoy!

They sit quite well in the fridge so they can be prepared a few hours ahead.

PS! Yesterday also happened to be Noah’s first birthday! Happy day little man! David usually post a little letter to the kids here on their first birthday but he’s been a little busy lately but promises that he will write it in a later post.



GKAHDutch


Oh, one more thing! The Dutch edition of Green Kitchen At Home has been nominated for Cookbook of the Year in Holland. There are two awards, one is decided by a jury and the other is people’s choice. We’d be super happy if our Dutch readers (or anyone) would like to vote for us. It only takes 30 seconds. Here is the link!



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Vegan Sweet Potato Pecan Cinnamon Rolls

Sweet Potato Cinnamon Rolls

Sidney Bensimon
Makes 12 Rolls
For the dough:
  • 1cup plain unsweetened soy milk or other non-dairy milk
  • 1/4 cup vegan butter
  • 1cup mashed sweet potato (from 1 baked medium sweet potato)
  • 3cups unbleached all-purpose flour, plus more for dusting
  • 1/4 cup granulated sugar
  • 1 (1/4-ounce) package (2 1/4 teaspoons) active dry yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon grapeseed oil
For the filling:
  • 1/2 cup brown sugar, coconut sugar, or a mix of the two
  • 1/2 tablespoon ground cinnamon
  • 3/4 cup toasted pecans
  • 1/3 cup vegan butter
For the sweet potato cream cheese filling:
  • 1/2 cup vegan cream cheese
  • 1/2 cup confectioners’ sugar
  • 1/4 cup mashed sweet potato (from 1/4 baked medium sweet potato)
  • 1/2 teaspoon pure vanilla extract
For the dough:
  1. In a small saucepan, warm the soy milk and vegan butter over medium heat until the vegan butter has melted. Do not boil it. Remove from the heat and stir in the mashed sweet potato
  2. In a large bowl, mix together the flour, granulated sugar, yeast, and salt. Pour the liquid ingredients into the dry and use a wooden spoon to combine. Once it gets too difficult to stir, use your hands to combine the ingredients.
  3. Flour a clean work surface and transfer the dough onto the prepared work space. Knead it until you’ve got a smooth dough ball. Lightly oil a large bowl. Place the dough ball in it, cover with plastic wrap or a kitchen towel, and let it rise for 1 hour. The dough should double in size.
For the filling and cinnamon rolls:
  1. Make the filling: In a small bowl, combine the brown sugar and cinnamon and set aside. Chop the pecans into small pieces and set aside. In a small saucepan, melt the vegan butter and set aside.
  2. Once the dough has doubled in size, preheat the oven to 375°F.
  3. Press the air out of the dough, then transfer it back onto your floured work space. Roll the dough until it is about ¼ inch thick. You should end up with a roughly rectangular oval, about 12 × 16 inches.
  4. Brush the dough with the melted butter, sprinkle with the cinnamon-sugar mix, and then top with the chopped pecans. Fold the short side of the dough over and roll tightly until you have a log. Carefully cut the log into twelve 1-inch slices. Grease a large skillet or a 10 × 10-inch baking dish and place the rolls in it cut-side down.
  5. Bake for 25 minutes, or until they’ve expanded and turned slightly golden on the top.
For the frosting:
  1. Meanwhile, make the frosting: Place all the ingredients in a food processor or standing mixer with the whisk attachment on high and blend until creamy.
  2. Let rolls cool slightly, then frost.

Nutrition Per Serving

289 calories
11 g fat (2 g saturated)
43 g carbs
18 g sugar
1 g fiber
5 g protein

From Sweet Potato Soul by Jenné Claiborne. Copyright © 2018 by Jenné Claiborne. Reprinted by permission of Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House.

Keywords

soy milk, vegan butter, sweet potato, flour, sugar, yeast, brown sugar, cinnamon, pecans, vegan cream cheese, vegan, vegetarian, dairy free, egg free, dessert, breakfast

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