Apple Upside-Down Cake

June 20, 2012

Apple Upside Down Cake

I believe I am not alone in affirming that the best desserts are the ones that use simple ingredients and easy methods of preparation. Thinking of all the recipes I've made, I realise that it was indeed the simplest ones that I kept making over the years. Among these there are only a few that amazed me with their versatility and inspired me to try other versions. One such recipe is Susan Voisin's Peach Upside-Down Cake. I found it three years ago while searching for a cake batter for my vegan upside-down pineapple cake. I've made her recipe many times using different fruit and even succeeded in creating a gluten-free version which I will post soon.

Bean and Lentil Loaf (gluten-free)

June 13, 2012

Bean Lentil Loaf

On my last trip to the local library I leafed through some cookbooks in search for inspiration and found this great recipe in Anne Sheasby's book "High fibre cooking". I'd wanted to try a meatless loaf for a long time but never found a good recipe and this one looked very promising. I made a few modifications because the original recipe is not vegan or gluten-free and loved how the loaf turned out. I greatly enjoyed the crispy crust and the inside held together very well. The loaf was full of flavour, moist, with a good bite to it. The recipe is very easy to make, with a basic preparation and ingredients that are widely available. This is a great way to incorporate high-fiber, nutrient-dense foods into one's diet. The loaf can also be served on a special occasion, thanks to its festive appearance.

Blueberry Lemon Cornmeal Cake (gluten-free)

June 03, 2012

Blueberry Lemon Cornmeal Cake

Three is a charm, they say. Indeed, my third attempt at making this cake worked magic and it turned out perfect (the magic mood must have something to do with Paulo Coelho's Brida that I'm reading). I fell in love with it and craved it the moment I spotted it on Tasteologie and, after reading the recipe on pastry studio, not only did I want to veganize it, I also wanted to make it gluten-free. The "cake" section on pastry studio is probably the best collection of mouthwatering pictures and recipes I have ever laid eyes on. And the best part is that most of the recipes call for one or two eggs, veganizing them is such an easy task.
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