I tried this recipe a while ago, and I’m eager to try it again. Summer will bring along the fresh raspberries. Until then, I’m using the raspberries from the freezer, which I've stored especially for these winter days!

• What do you need to have for 2 portions?

For the dessert base

250g gluten-free oat flakes

3 teaspoons of Caju Fresh from NoMoMoo

250ml plant-based milk

60g raspberries

60g almond flakes

30g agave syrup

70g honey

For the raspberry sauce

160g raspberries

20g coconut sugar

20ml water

• How to make it?

In a bowl, mix the oat flakes, Caju Fresh, vegetable milk, raspberries, almond flakes, agave syrup, and honey.

Let it rest in the fridge overnight.

The next day (for us, it was perfect at breakfast), I took the dessert out of the fridge and divided it into two smaller bowls. I then made the raspberry sauce.

Let the raspberry and coconut sugar sit for 10 minutes; then, add the water. Boil on low heat until it thickens. Pour it over the dessert. Savour it.

It is a filling and healthy dessert! Plus, it’s so easy to make!

On Ciuchi’s second anniversary in our home, we disregarded the part of the detox connected to all types of nuts (yes, the detox was difficult!) and baked her a fine dessert (there were still strawberries available; we had strawberries until December anyway!). She runs the entire house, so she deserves everything! ♥

Use and shape as follows—

🥄 The shells

1 & ½ tbsp of psyllium seeds -> 5’ in 2 tbsp of hot water

60g gluten-free oatmeal

30g tapioca flour

a pinch of sea salt

30g Cajoont

1 tbsp of apple vinegar

Knead • Divide into 6 tartlet moulds • Cover with baking parchment • Place baking beads above • Bake for 25’ at 170°C

🥄 The filling

1 x Caju Fresh from NoMoMoo (the star ingredient)

4 tbsp of maple syrup

an organic lemon’s zest

🍓 Decorate with strawberry slices

May you live long, Ciuchi! ♥

P.S.

You can fill the above tartlets with chocolate and decorate them with raspberries; they are delicious!

🥄 Filling 2

140g vegan chocolate

50g Cajoont

10g Svmântână

100g raspberries

15g almond flakes

It is easy: melt the chocolate (bain-marie); then, mix in the cashew butter and sour cream from NoMoMoo. Fill the tartlet shells. Decorate with raspberries; the almond flakes are such a nice addition.

In May-June, we went through a rigorous detox. It is hard to cook when you are not even allowed – on top of lactose-, sugar-, egg-, and gluten-free ingredients – nuts, very sweet fruits, beans, peas, chickpeas, or cornmeal.

This is one of the desserts put together back then using

100g flaxseed flour

30g tapioca powder

3g baking powder

350ml water

3 tbsp flaxseeds

20ml flaxseed oil

50g date syrup

35g cocoa powder

20 raspberries

Mix all the ingredients in the order mentioned above.

Pour the batter into a 20x20 cm baking pan.

Place the raspberries on top.

Bake at 160°C for 30 minutes.

Enjoy!

Today: berries

When am I ready for winter? When my freezer is filled with berries!

Where do I get berries from? In 6 years, I’ve never stopped going blackberry picking. I used to go raspberry and blueberry picking, too, but I have bought them from friends lately.    

Why do I love them? They’re such a joy! They’re one of my greatest summer joys, alongside water, corn, and melons. I often eat them as they are, when they are picked!

How do I use them? Better yet, how don’t I? From smoothies to gelatos, then cakes, birthday cakes, and more elaborate desserts, it seems that berries bring along a certain freshness! My favourite berry dessert? Pavlova!

I know, I know, I’ve promised 2 recipes since last week. Something occurred, though. Two days ago, I was searching for a solution dealing with some soured whipping cream... and I ended up clicking the recipes on my blog.

So, I told myself ’Why not make a list of recipes to bake/cook when we’ve got ingredients about to spoil?’

I’d like to keep it updated, by categories!

Basic ingredients

cottage cheese: papanaşi, baked papanaşi, Dobrujan pie

egg whites: Pavlova, pricomigdale, walnut cookies

milk: supangle, muhallabieh, galatopita, trileqe, condensed milk

sour cream: ashta

whipping cream: savarine, molehill cake

yoghurt: Romanian donuts, lemon pound cake

1 yolk: tart crust

several yolks: crema catalana

Fruits

apples: apple pie, apple strudel

bananas: Banoffee Pie, vegan coconut and strawberry dessert, vegan banana cookies, vegan banana and peanut butter cookies, vegan banana pound cake, banana and oatmeal cake, banana muffins

blackberries: syrup

grapes: grape pizza, grape cake

quinces: upside-down quince cake

raspberries: smoothie

rhubarb: rhubarb and strawberry cake, rhubarb sauce

Vegetables and herbs

basil: pesto

eggplant: mirza ghasemi

spinach: spanakopita

Already-processed foods

condensed milk: colchão de noiva, Deliciu

preserves: negresă (Romanian brownie)

rice cakes: chocolate cake bars

♥

1kg raspberries

1kg sugar

juice from one lemon

Behind this recipe (still my Mom’s recipe) are my childhood friends Erzsi and Hilda. Hilda made me drool when she prepared raspberry preserves. Erzsi delivered the raspberries grown and picked by her sister, also in Bod. ♥

Marcel made the preserves and it turned out wonderful.

Place the raspberries in a pan; add the sugar and let it sit for several hours. Of course, you will end up with some juice in the pan. Squeeze the lemon.

Place the pan on low heat. Let the mix simmer for 50 minutes after it starts boiling.

When the preserves has cooled, transfer it into jars. (We got two large jars and a small one.)

April 1^st was indeed Fools’ Day! From repeated failures in the supply of power, our refrigerator broke. Dad came to help and we tried to solve things. The solution was to take the food to our terrace (it also snowed the following day).

It was tougher with the frozen berries. We stored what we could in my father’s freezer until the new refrigerator was delivered. What to do with the remaining berries? ’Syrup!’ was Marcel’s idea.

Syrup we made, our version of it! Juice the berries. Let the juice boil with the sugar on low heat for half an hour. When it cools, transfer it to bottles. You will get 10% less liquid in terms of amount.

It is a wonderful daily treat, either with still or bubbly water!

P.S. We used—

3.5 kg raspberries

3.5 kg sugar

&

1 kg blackberries

1 kg sugar

If I were to link bananas and berries for a cake, I’d choose raspberries. Here’s why, for a vegan banana pound cake, we’ll need—

2 bananas

3 tbsp plant-based butter (e.g. peanut butter)

60ml coconut milk

35g coconut oil

120g flour

4g baking powder

60g dates

15g walnuts

90g raspberries

How to bake it?

Mash the bananas using a fork. Add the plant-based butter, the coconut milk, and the coconut oil.

Slowly mix in the flour and the baking powder. Clean the dates and walnuts and cut (break) them into pieces.

Add the raspberries last because they're so fragile – either fresh or defrosted. Moreover, they tend to fall to the bottom of the bakes. The pound cake will also deflate when you remove it from the oven.

First of all, though, you should bake it: 35 minutes in the preheated oven, at 180⁰C, in a pound cake baking pan.

It’s delicious and perfect for breakfast!

The crust

100g buckwheat flour

50g tapioca flour

a pinch of salt

50g water

1 large tbsp flax seeds

1 tbsp vinegar

50g coconut oil

25g agave syrup

The filling

150g coconut milk

200g vegan chocolate chips

2 tbsp cornstarch

200g berries (blackberries, blueberries, and raspberries)

+coconut oil and tapioca flour -> your baking pan

This recipe’s great after the Holidays. Do you know why? Because you’ve had enough of everything. And because the hard-working people surely have berries left in their freezers (some living in the Southern Hemisphere even have fresh berries!).

You can use this recipe for the tart crust.

Bake it separately, in the preheated oven, at 170°C, for 15 minutes (use baking beans if you have them).

While the tart crust is cooling, make the filling.

Mix the coconut milk, the vegan chocolate chips, and the cornstarch in a pan and place it on medium heat. Let it boil. After it cools, fill the tart crust and place the berries on top.

Savour it!

Baking pan: 34 x 24 cm | 12-16 portions

390g flour

5g baking powder

150g sugar

5g vanilla sugar

a pinch of salt

zest from one organic orange

340g yoghurt

2 eggs

80g (melted) butter

2 small cups of (frozen or fresh) raspberries

+ butter, flour -> baking pan

I bake a lot depending on the ingredients that I have and my cravings. I don’t like throwing food away and I had some yoghurt left. At the beginning of the week, I had already baked a cottage cheese and (frozen) raspberry pie; I didn’t want to wait until summer came. So, I adapted this old yoghurt cake recipe by adding the raspberries – a nice touch!

Mix the flour, the baking powder, the sugar, the vanilla sugar, the salt, the orange zest, the yoghurt, the whole eggs, and the melted butter. Add the raspberries at the end (frozen; I just washed them twice).

Butter and flour the baking pan and bake the cake in the preheated oven, at 180°C for 20 minutes.

We are travelling again; this cake will be a great companion. I hope you are going to like it, too! ♥    

P.S. I’ve recently tried the mini-version of this cake using strawberries. It was delicious, fluffy, and flavourful! Here are the ingredients; the method is the one described above—

Baking pan: 20 x 20 cm | 9 portions

200g flour

3g baking powder

75g sugar

a pinch of salt

170g yoghurt

1 egg

40g (melted) butter

2 fistfuls of strawberries

2 parts raspberries

1 part water

sugar (optional)

Last year, the heat of the Patagonian summer – Chile version – seemed bearable while I sipped this raspberry smoothie.

Blend the raspberries and the water and enjoy on a lazy summer afternoon.

☼

-        My love, we can’t have cakes every day... even though they’re delicious.

[’of course we can!’ I say to myself, but then I think about it and feel that my man may be right, so I make a healthy dessert]

You can make it, too, and here are the ingredients (and then the method)—

(for 1 portion)

150g blackberries

75g yoghurt

100g raspberries

50g sour cream

30g almonds (soaked)

10g dark chocolate

It’s very easy to make: blend separately, two by two. First off, the blackberries and the yoghurt.

Then, the raspberries and the sour cream.

Last, the almonds and the chocolate.

Pour by layers into a bowl and then mix and savour.

Very healthy, very filling!

For the vegan version, you can use two vegan yoghurts of different flavours.