Posts in Recipes
green and gold breakfast jar

(vegan, GF)

writer: emma ranne
picture: emma ranne

 vegan gold and green chia and smoothie jar

The summer has shifted to autumn and for many of us the past few weeks have been all about getting back to our everyday routines. Work and school or not, the autumn has always been the time of change for me as it is for many others. 

Whilst tuning back into old routines I feel like the autumn serves as a good timing to introduce some new elements to my days. During the summer you’ve had enough distance from your everyday life ways to not be so stuck with it anymore. Maybe the summer has inspired you and taught you some new ways. Whilst getting ready to tune back into the more structured days, I’ve tried to think of ways I can include a bit of that free summery feeling in my daily routines. 

One of the most important elements when it comes to how I feel on a day is what my morning felt like. If I start the day in a rush, it’s quite difficult for me to let go of that feeling and it sticks with me all day long.

I love to take my time in the mornings, to wake up a few hours before I have to go anywhere and have that time for myself. To read a little and prep breakfast with time. Speaking of breakfast…

 

HOW:

  1. Prep the chia layer preferably on the night before. Mix all the ingredients together in the jar an pop it in your fridge.

  2. The following morning check the taste of your chia pudding and adjust the amount of turmeric, milk or sweetner if needed.

  3. Add the ingredients for the smoothie layer in your blender and blend till it's smooth and creamy. If you dislike the taste of spiralina feel free to leave it out and maybe add some extra matcha to the blend.

  4. Layer in your most festive glass and garnish with some fresh berries and granola. Enjoy with time before even giving a thought to any to-do lists for the day.

the extra festive gold and green
breakfast jar

ingredients:

  • For the Turmeric Chia Layer:
    - 1.5 tbsp of chia seeds
    - 100ml of plant milk of choice
    - a tsp of turmeric
    - a drip of maple syrup

  • For the Green Smoothie Layer:
    - 1 frozen banana
    - a piece of frozen zucchini (about 1/2 of a small one)
    - a tsp of matcha
    - a tsp of spirulina
    - a few frozen mango chunks

 

cherry chocolate bliss

WRITER: ONA RIHU
PICTURE: ONA RIHU

This cacao-cherry-ice latte is sweet but not too sweet, chocolatey but not too chocolatey and definitely amazing. The added power from maca and ashwagandha give a nice boost to this delicious superlatte. Maca- known as the "sex  superfood" will give your energy levels a lift, while Ashwagandha keeps your stress levels nice and low. 
Enjoy on a hot summer day, preferably from a fancy glass to make it a little extra. 

 

You'll need (for 1 portion)

2 dl oatmilk

1 date

5 cherries

1 tbsp raw cacao

1 tsp maca powder

1 tsp Ashwagandha

handful of ice

 

Blend everything together in a blender and pour over ice (optional)
Enjoy your moment of bliss x

midsummer mocktail

writer: Ona Rihu
  Picture: Ona Rihu

mocktail

 

Endless nights, blossoming nature and vibrant colors of the sky, this is what midsummer magic is made of.  This delicious mocktail is perfect for those who love having a decadent drink every once in a while but don't necessarily enjoy the effects of alcohol.  Or to those who wish to cut down and have one less drink this midsummer. Making drinks is fun, and playing with a bar filled with fresh herbs and ingredients is a perfect way to spend time with friends. So gather your favorite ingredients and get improvising! Here's our own midsummer mocktail:

Ingredients:

Berry flavored kombucha
Lime juice, 
2 tbsp
Lemon balm
Mint
Cucumber

How:

Mix the kombucha and lime juice in a glass. Thinly slice cucumber with a grater and place a slice in the mocktail. Finely chop some lemon balm & mint and sprinkle it on top, and finally add a slice of lime. 


 

every cilantro lovers daydream

(vegan, gf, raw)

writer: emma ranne
picture: emma ranne

 vegan cilantro dressing

I love cilantro. Love, love, love it. (* sorry to all the people now reading this who fall in the category of cilantro dislikers. You can still make the sauce just switch the cilantro for some fresh parsley or basil and switch the name)

I made this sauce for my birthday picnic as a salad dressign and my family loved it. It's a super easy way to take your average lunch salad to the next level. Just pop the ingredients in your blender, let the blender do it's magic and you're ready to go.

 

ingredients:

  • a big bunch of cilantro, the more the merrier
  • a handful of fresh baby spinach
  • a teaspoon of tahini
  • a few teaspoons of sunflower seeds (if you have the time you can let them soak in some water for a few hours so they're easier on your tummy)
  • some fresh chili (I love spicy so I used a whole one, but you can go easy on this one or completely leave it out)
  • a squeeze of fresh lime juice 
  • a tsp of maple syrup or a fresh date
  • a few tsp olive oil
  • salt + pepper
  • water until you fancy the consistency

 

how:

  1. You guessed it, just put everything in your blender and keep on blending till it's smooth. Check the taste and add what you think should be added to get it right for you.
  2. You can play around with the consistency. Leave it thick and you can use it as a spread or dip. Add some more water and this turns into a creamy pasta sauce or a dreamy salad dressing.


 

cauliflower x chocolate ice cream

(raw, vegan, gf)

writer: emma ranne
picture: emma ranne

 raw vegan chocolate cauliflower ice cream

It's actually been hot here in Helsinki lately and thus it's time to bring back the ice cream game.  I love to experiment when it comes to ice creams (yeah ok I love to experiment when it comes to food in general, but ice cream is an especially fun experimenting field). I like to challenge myself and lately I've been trying to learn new ways of hiding raw veggies in unexpected recipes. Also in my ice creams. Are you ready to try the sweet combo of cauliflower and chocolate?

 

ingredients (for one)

  • a big handful of frozen cauliflower
  • 2 frozen coconut milk ice cubes
  • half a frozen banana
  • a splash of oat milk
  • a table spoon of raw cacao
  • a few drops of stevia (or a date or 2)

 

 

how:

  1. Cut your cauliflower in chunks and pop them in the freezer the night before you plan on making your ice cream. I used raw cauliflower, but if you're after an even creamier texture you could cook the cauliflower for a couple of min before freezing it. Make coconut milk ice cubes simply by freezing canned coconut milk in ice cube forms and also remember to check if you're good on frozen bananas (we've all been in that situation where you think you still had a banana in the freezer for one smoothie...)
  2. Simply pop all the ingredients in a (preferably high speed) blender or use a mixing stick to blend the ingredients together. If it's too hard on your blender you can always add some more oat milk or wait for your frozen ingredients to thaw a bit
  3. Enjoy straight away, preferably in hot sunny weather but if the sun is not around we can always pretend it to be that time of the year. 
     

Hope you enjoy this!

summer rolls

(vegan, Gf)

writer: emma ranne
picture: emma ranne

 Colourful Vegan Summer Rolls

If I were to pick a favourite food I would never succeed, but Vietnamese summer rolls would be somewhere quite high up in my top foods list. I mean yummy food with a crafty factor to it when putting them together, how could I not love that? The rolling is the challenging part (check youtube for handy tutorials if you're new to this), but no matter the look the taste will pay off the effort in the end.

When it comes to summer roll fillings, you can let your imagination run wild. I went for the rainbow look this time (or in other words the ''I can't make up my mind so I'll go with it all'' -look). Experiment with your favourite veggies, herbs and sauces. Maybe go for some tofu? Or maybe something sweet to add some contrast. Try and throw in some fruit. Papaya and mango do magic!

in my rainbow rolls:

  • Rice paper (check out the Asian groceries)
  • Daikon sprouts
  • Spiralized carrots
  • Red cabbage, cut thinly
  • Avocado
  • Humus
  • Parsley

 

Tips:

  1. Try adding the sauce in the roll. Hummus works nice, peanut satay is a classic!
  2. Cut your veggies super thinly. It's also easier to roll if they're cut at about the same length.
    If you get everything cut into sticks of 7cm, I can tell your creations will look fine.
  3. Pop fresh herbs in the rolls. Maybe mint, basil or parsley like I did.
  4. Don't feel like you have to stick with the classic fillings.
    You could pretty much use anything that is either in sauce form or possible to be cut into sticks.
  5. Try this as a party food! You could ask everyone to bring some random fillings along. 
    Get crafty and creative together!

 

 

blossoming cocktails

writer: emma ranne
picture: emma ranne

kombucha and gin cocktail

We created a blossoming cocktail for the upcoming summer parties. This one would fit anything from a late night summer gathering with friends to sunny Saturday afternoon picnics. Or today's first of May picnics here in Finland. You can easily turn this one into a mocktail if you feel like it. 

Simply mix the ingredients together and serve it cold. You can adjust the amounts to fit your taste. Hope you enjoy it!

 

Ingredients:

  • a shot of gin (we used Napue)
    (you can easily switch the gin into sparkling water and more lemon juice)
  • elder flower kombucha (we used Karma Kombucha)
  • lots of ice
  • a squeeze of fresh lemon juice
  • decorate with dried flowers
banana + buckwheat biscuits

(Vegan, GF)

writer: emma ranne
picture: emma ranne

 Healthy vegan banana and buckwheat cookies

These biscuits are the perfect match for your Sunday study sessions. They are simple to make and you only need a few ingredients + 20 minutes. If you don't have buckwheat flakes on hand, you can swith them to oats which will work just as fine. 

 

ingredients (for 4 tiny biscuits):

  • one ripe banana

  • 1dl buckwheat flakes
  • 1 tsp peanut butter
  • 3 drops of stevia (optional)
  • a pinch of salt
  • a sprinkle of cinnamon
     

How:

  1. mash the banana with a fork in a small bowl
  2. add the remaining ingredients, check the taste and add more spices if you feel like it
  3. shape your biscuits and bake them at 200C for about 20 minutes until golden and crispy

P.s. these would pair well with some rasperry + chia seed jam. Simply heat about 2 dl of frozen (or fresh) berries in a sauce pan. Add 2 tbsp of chia seeds, spice it up with some vanilla and voilá!

peanut butter spoons

writer:ona rihu
picture: ona rihu

(VE)                    

 Peanut butter and chocolate spoons

Peanut butter and chocolate were a match made in heaven, we all know this. We wanted to give you a way to have a healthier spoonful (or 100) of this magical combination. 

you need:

1dl raw cacao
0.5dl coconut oil
1tbsp liquid sweetener of choice
pinch of himalayan salt
pinch of vanilla
organic peanut butter or nut butter of choice
+ dried rose petals (optional)

how:

1. Mix together all the ingredients to make your raw chocolate. Add coconut oil or raw cacao if your consistency is too dry or too runny. (Alternatively you can just melt a raw chocolate bar)

2. Pour some chocolate on each spoon to make a thin base layer and place in the fridge for a few minutes to firm up.

3. Place a small amount of peanut butter on each spoon and top with more chocolate. If you want to play around you can make a marble pattern on the wet mixture with a toothpick. Place in fridge to firm up. 

4. Store in the fridge and serve with dried rose petals if you're a little extra like me.
 

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lover smoothie

WRITER: CATARINA BÖCKERMAN
PICTURE: Ona rihu

(vegan, love booster)

 Vegan Raw Chocolate Smoothie

Valentine’s day is right around the corner and we wanted to treat you with something special you can enjoy by yourself or with your lover. This cacao smoothie is packed with all the goodies to support the sensual side of yourself.  Enjoy this magical liquid by yourself, with some self love action, or with your partner to fill yourself with with the lust of love. 

 

You'll need (DOUBLE for 2 lovers to enjoy)

a frozen banana

1 tbsp cacao powder (for getting the natural high)

2 cardamon pods for stronger flavour, but 1 tsp of cardamon powder will do too

1 tsp maca (for the extra boost of sex drive)

2tsp chia gel

Add plant based milk of your choice, for desired thickness

Sprinkle a little bit of good quality salt after blending and mix it with a spoon

 

Extra goodies to add up

baobab powder for extra thickness 

1 tl licorice root powder for stress relief 

a sprinkle of ashwagandha for an extra boost of happiness 

You can also half the amount of the plant based milk with crystal infused water. Leave your favourite crystal in water jug overnight and you're good to go with super charged goddess water. 

top with coconut whip or cacao sauce for extra messiness 

 

Blend your lover smoothie and enjoy the love you'll be filled with. ♡

 

tara's butternut squash toast

(vegan)

writer: Tara Junker
picture: Tara Junker

 Tara Junker Breakfast recipe

This is a recipe by our lovely friend Tara Junker, who also happens to be a food magician (no but seriously, you should check out her insta feed!). We are so eager to give this one a go, but now let's give Tara the word:

At first glimpse this toast may look like so much work, but both the fennel and cashew butter can be made days in advance. I always have some pickled vegetables ready in my fridge to make any meal of the day feel a bit more fancy.

ingredients:

  • 2 slices of sourdough bread
  • 1/2 small butternut squash
  • 2 tsp sumac
  • 1 pinch of salt
  • Olive oil

Cashew butter:

  • 2 dl cashews
  • 1/2 tsp of chili powder
  • 1 garlic clove
  • salt to taste

Pickled Fennel:

  • 1 fennel

  • 1 dl white wine vinegar
  • 3 dl water
  • 3 tablespoons sugar
  • 2 tablespoons organic lemon zest

Decoration:

  • Seeds e.g. hemp and sesame
  • Rucka sprouts 

 

How:

  1. Pre-heat the oven to 175 degrees. Place the nuts on a baking sheet and toast for 10 minutes. Place the cashews in a food processor and process for about five minutes, scraping down the sides when necessary. Chop the garlic. Ad the spices and blend for another five minutes.
     
  2. Turn the oven up to 200 degrees. Slice the butternut squash (save the seeds, and toast them as a snack) and pour over some oil, sumac and salt. 
     
  3. Slice the fennel into thin slices. In a small pott, ad vinegar, water and sugar. Bring to a boil. Add lemon zest and fennels into a glass jar and pour over the vinegar mix. Let it sit for at least 10 minutes.
     
  4. Toast the bread. Spread the butter on the toasts, ad the fennel and then the butternut squash. Garnish with seeds and sprouts.
     

P.S. We met up with Tara a couple of weeks ago to have a chat + brekkie date
and oh my it was  probably the pretties brekkie anyone has ever made me!
You can read the interview here.

10 minute recipe: veggie noodles + beetroot hummus

writer: Emma Ranne
Picture: Emma Ranne

(GF,vegan)

 Bean pasta and beetroot hummus

This is one of those recipes that came out of a ''I don't know what to cook and I don't have much time to figure it out''' situation, and has been a favourite ever since. Fresh veg, with creamy hummus, spicy mushrooms and lots of vibrant colour. If you have the beetroot hummus ready, like I had this recipe will literally take you like 5 minutes to prep. 

 

Ingredients (for 1):

  • GF veggie noodles (I used these)
  • 1 tiny or 1/2 of a larger zucchini
  • a handfull of mushrooms
  • chili flakes and paprika (1/tsp of both)
  • beetroot hummus (check down below)
  • fresh parsley
     

for the hummus (a larger batch):

  • 1 pre cooked beetroot
  • about 200g of cooked chickpeas
  • juice from 1/4 lemon
  • a tbsp of tahini
  • a sprinkle of salt and pepper
  • a tbsp of olive oil
  • water (start with 1 dl and add more untill you have the desired consistency)
     

How:

  1. prep your noodles and shave your zucchini with a julliane peeler (a regular peeler will do too).

  2. Prep your mushrooms in a pan with the spices.

  3. Make your hummus by mixing all the ingredients in your blender or with a hand blender until smooth and velvety.

  4. Once ready put the pieces together on a plate and sprinkle with a bunch of fresh parsley (more was added after the picture, I love parsley!) and some nutritional yeast if you have that on hand. 

 

mother earth loving milk

(vegan, zero waste)

writer: catarina böckerman
picture: catarina böckerman

 

I was born with a highly sensitive body, and the fact that I was born into a milk industry country made me consume a lot of milk. The overconsumption of processed milk really got my body screaming: no more. It all started from lactose intolerance, which then led to other sensitivities. This got me really questioning what I was consuming. Was it normal to consume milk that didn't really belong to me, but to the babies of the cow? After a lot of researching my heart was determined to go vegan. It all happened gradually, and milk was the first thing I dropped out of my diet. But what did I switch to?

This baby is tasty like no other and you won't leave your belly feeling funny when consuming it. One recipe will give you lots of options to pick from. If you feel like something more light choose oats for your base ,but if you like it a little more creamy I would opt for something nutty like almond milk. So get creative and open your world to Mother Earth loving milk. 

 

YOU WILL ONLY NEED,

  • 1 dl of nut, seed or grain of choice
  • 1l water

 

optional flavouring: 

  • cacao, maca or any super goodies you feel like (couple of teaspoons)/
  • berries (a handful)/
  • spices (a sprinkle...or more if you like yours spicy)
cashewmilk.jpeg

 

 

DIYcashewmilk.jpeg

Tip⭑

You can make a nut bag out of any natural cloth. I used an old linen top from zara.So instead of throwing unused stuff away, create a new life for them!

How:

  1. First you may choose your favourite nut, grain or seed to make your milk from. If you chose nuts, seeds or whole grains, soak them overnight to make them more tummy friendly. In this way it will be easier for your body to digest them. 
     
  2. In a blender mix 1dl of your chosen base ingredient with 1L of water. After the blending you'll need to separate the pulp from the milk. You can use a nut bag and strain the mixture through it. (save the pulp! It's great for smoothies/porridges)
     
  3. After the straining, bottle up the milk, and use it within 4 days of making it. (I used this gorgeous female glass bottle that I thrifted, but you could literally use anything. Old wine bottles or any glass bottle that will fit in 1 liter of goodness in it). 

 

So that's how easy you can enjoy cruelty free milk, that’s made with your love,ENJOY.

velvety coconut + cauliflower soup

writer: Emma Ranne
Picture: Emma Ranne

(GF, Vegan)

 Vegan velvety cauliflower soup and crystals

Vegan velvety cauliflower soup and crystals

creamy soup topped with white wine vinegar
and lovage spiced cherry tomatoes

 

Soups have been a go to meal for me since living on my own. It's so convenient to make a big batch on Sunday so you have easy lunch on the hand throughout the week. Just switch up the toppings every now and then to keep things exciting. You could even cook some quinoa or rice for on the side and turn it into a hearty dinner. 

This recipe (like pretty much all of my go to recipes) is quick, easy and super tasty! The creamy soup has a nice spice kick to it and the vinegar tomatoes bring some contrast to the creaminess.

 

how

  1. Cut the onion and bake it in a sauce pan with the garlic cloves and some olive oil. Add the curry, cumin and ginger.
     
  2. Add the cauliflower, water and red lentils. Bring the water to a boil and reduce to heat to a temperature where you can let the soup simmer for about 15 minutes. After 10 minutes add the coconut milk, salt and pepper. Check the taste.
     
  3. The cherry tomatoes are super quick and easy to make. Cut your red onion and tomatoes. Throw them in a pan with all the other ingredients and bake until the onion is soft.
     
  4. Eat the soup hot. If you live alone like me you’ll have quite a bit left over, but this soup only gets better when re-heated as the spices will do their magic. Top with daikon sprouts and sesame seeds. 

ingredients:

  • 1 big cauliflower, cut into chunks (use the stem too!)
  • a 400 ml can of coconut milk
  • 1,5 l water (add some more if the soup feels too thick)
  • 1,5 dl red lentils
  • 1 onion
  • 2 cloves of garlic
  • salt + pepper
  • 1,5 tbsp curry powder
  • 2 tsp cumin
  • 1 tsp ginger
  • 250 g of cherry tomatoes
  • a red onion
  • a pinch of dried lovage
  • a splash of water
  • a few tbsp white wine vinegar
  • salt + pepper
  • daikon sprouts
  • sesame seeds

 

 

 

 

orange juice reborn

Writer: Ona Rihu
Picture: Ona Rihu

 Easy Orange Juice Tips

 

We all know freshly squeezed orange juice is like totally awesome. It’s sweet, healthy and delicious. But what if I told you that it could be even more than that? Using these simple hacks you can bring your OJ game to the next level, and make everyone a little jealous at brunch. Simply pop these ingredients into your juicer next time you’re making OJ.  You'll thank us later.

Carrot

Duh! Who doesn’t want to look a bit more alive during the winter? And give your tan an extra boost during the summer? Carrots have lots of Beta-carotene, which has numerous of benefits when it comes to your skin and immune system. Carrot can also reduce stress, which is like, totally a chill bonus.

Turmeric + black pepper

Freshly cracked black pepper helps your body absorb all the nutrients from the turmeric. This stuff is like the anti-inflammatory God, as you may have heard already. Turmeric is highly inflammatory and known as a natural ‘mood booster’. So how about a happier OJ? That's what we thought. Thanks for the better vibes turmeric!

cinnamon spiced buckwheat granola

(vegan)

writer: emma ranne
picture: emma ranne

 Breakfats bowl and cinnamon granola recipe

I love oatmeal. It’s my go to breakfast, especially during the icy cold Finnish winter months. Nothing feels as comforting on a dark and gloomy January morning as a bowl of steaming velvety oats. Oh and preferably eaten listening to some moody tunes in candle light.

Ok but you get it. I love my oats, but things would get pretty boring in the long run if we wouldn't bring in the toppings. An oh my do I love toppings too.

This spicy buckwheat granola is a crispy add to your bowl of creamy oatmeal. It’s super easy to make, tastes gorgeous and as a bonus it’ll make your apartment smell super cozy when the spices brew in the oven.

Buckwheat as a grain contains a whole lot of minerals and beneficial antioxidants. It has been shown to improve sugar control and balance the cholesterol levels. Just to name a few it’s a good source for iron and magnesium, but the complete list of minerals is pretty impressive. In this recipe we keep the oven temperature low, to make sure the most of the minerals remain to give this granola its nutritious factor.

Great as a topping on oatmeal, but also really delicious on its own with some berries and oat milk or to bring some crunch to your smoothie bowl. 

 

ingredients:

  • 2 dl whole buckwheat groats
  •  0,5 dl pumpkin seeds
  • 0,25 dl sesame seeds
  • 0,25 dl shredded coconut
  • 1 tsp cardamom
  •  2 tsp cinnamon 

how:

  1. Rinse the buckwheat groats and let them soak in cold water for at least 30 min. Rinse again after the soaking
     
  2.  Heat your oven to 80C
     
  3.  Mix all the ingredients and pour the mix on a a baking tray that is covered with a sheet of baking paper
     
  4. Bake for a couple of hours. You could also speed it up to do the baking at a higher temperature, but nutrition-wise it’s better to go slow here. Oh and also! Your home will smell really good because of all the spices. It’s worth the wait.
     
  5. Ready the granola feels crispy and dry. Store in a glass jar for up to a couple of weeks. 
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vegan cheese sauce

(g,ve)

writer: ona rihu
picture: ona rihu

 Vegan Cheese Tacos

This cheese sauce is one of those vegan life hack - recipes. You’ll try it, fall in love and never look back. Who wants all that gross stuff you get in dairy cheese when you can make your own using a few simple plant based ingredients in your own kitchen?

ingredients:

potatoes (3dl diced)
carrots (2dl diced)
2 tablespoons nutritional yeast
2 tablespoons olive oil
juice from half a lemon
salt
onion powder
garlic powder

how:

So let's get started!
1. You want to start off by peeling the potatoes and carrots and dicing them into small cubes.
The smaller they are, the faster they cook, obviously.
2. Boil the potatoes and carrots until soft and rinse with cold water so you can put them in your blender straight away.
3. Once you have your base in the blender you can add the rest of the ingredients. There you go!
Be sure to taste the sauce and adjust the flavour with spices if needed.
You can even add a little turmeric for some extra health benefits & kick!

the best vegan carrot cake
 

(VE)

writer: emma ranne
picture: emma ranne

Carrot cake is the perfect cake for brunches, parties and rainy afternoons. It’s nothing too fancy, but like they say ’’the less fancy the cake, the more delicious it will taste’’ (ok I just made that up, but I think it’s actually quite true most of the time). This cake is packed with carrots and cheered up with some cozy spices. It’s very easy to make, and I’ve declared it to be the fail proof cake recipe after multiple attempts with my rather un precise measuring style (doesn’t always work out when baking).

 vegaaninen porkkanakakkuresepti

How:

  1. Peel and grate the carrot in a separate bowl. Mix all the dry ingredients together in a bowl and all the liquids in another. Mix the flours with the liquids in small bits, stirring slowly in between (avoid stirring too much). Add the carrots and mix once more.

  2. Pour your dough in a floured cake form. Bake the cake at 200C for about 45 min. Let the cake cool down completely before adding the frosting.

  3. Prepare the frosting by first mixing the cream cheese with the margarine and then slowly adding the icing sugar and mixing well in between. The frosting should be quite thick, so keep on adding icing sugar till it seems like it could stay on top of the cake. Spice the frosting with a tiny bit of lemon juice to cut the sweetness.

  4. Decorate the cake with nuts, seeds and maybe some lilies. Enjoy it with a cup of tea and a bunch of friends. Perfect for brunches, parties and rainy afternoons. 

the cake

  • 2 big grated carrots (about 4dl)

  • 7dl flour

  • 1 tspvanilla sugar

  • 2 tsp cinnamon

  • 1 tsp clove

  • 0,5 tsp ginger

  • a sprinkle of salt

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 3 dl brown sugar

  • 1 dl water

  • 2 dl rap seed oil

  • 0,5 dl brown syrup

  • 2,5 dl vegan vanilla sauce (I used Oatly) 
     

the frosting:

  • 150g vegan cream cheese (I used ’på mackan’ cream cheese from Oatly)

  • 50g vegan margarine (room temperature)

  • 3,5-4,5dl icing sugar

  • 1 tsp lemon juice