Vegan Cinnamon Pecan Babka

There is something so comforting about the smell of baked nuts and cinnamon, fresh out of the oven!

We made this babka with ingredients we already had at home, it turned out so delicious! Perfect for a wintry afternoon treat, especially during lockdown.

Vegan Cinnamon Pecan Babka

Ingredients:

  • 300 g white spelt flour
  • 1 1/2 tsp instant dry yeast
  • 60 ml olive oil or coconut oil
  • 120 ml plant based milk, I used unsweetened cashew milk
  • 1/2 tsp salt
  • 3 tbsp honey

Filling:

  • 150 g ground pecans
  • 4 tbsp coconut sugar
  • 3 tsp cinnamon
  • 1 tsp vanilla extract
  • 4 – 6 tbsp plant based milk, I used unsweetened cashew milk
  • 3 tbsp apricot or apple jelly

-Line a 35 cm loaf pan with parchment paper.

-Combine spelt flour, salt and instant quick yeast. In a small saucepan or in the microwave, combine the milk, oil and honey, heat it up over low heat, do not let it come to a boil, it only has to be lukewarm.

-Add the milk, honey and oil mix to the dry ingredients, mix well and knead dough on a lightly floured surface until you have a smooth ball of dough.

-Lightly grease a large bowl with a bit of olive oil, place the dough in the bowl and cover with plastic wrap or a clean dish towel. Let rise until doubled in size, for about an hour.

-In the meantime, mix all ingredients, except jelly, for the filling, adding enough milk to make a moist mixture.

-On a lightly floured surface, roll the dough out into a rectangle, spread the jelly on top, then spread the filling evenly on top.

-Tightly roll up the dough to form a long log, cut in half lengthwise, then lay them side by side. Weave the pieces back and forth over each other, like braiding but with only two strands.

-Tuck into the prepared baking form, cover and let rise for another hour.

-Bake in preheated 350F oven for 45 minutes or until deep golden brown.

-Optional: glaze the still hot babka with a simple icing, using icing sugar and lemon juice.

Happy Weekend!

Enjoy!

Ursula

xo

Pumpkin Pecan Cake

Happy weekend everyone!

We recently celebrated my son’s 17th birthday and last Saturday we celebrated my daughter’s 20th birthday!! We spent the weekend at Niagara Falls, in Ontario. We had a lot of fun, due to the cold, we spent most of our time doing things indoors like bowling and eating! ;))

I still had some pumpkins left from our garden, made some soup and a pumpkin pecan cake. Pumpkin and pecan might be a bit an unusual combination but it turned out really yummy! This is probably going to be my last pumpkin recipe for this season, as I’m starting to think of gingerbread and other delicious holiday baked goods!

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Pumpkin Pecan Cake

  • 200 ml maple syrup
  • 4 eggs
  • 150 g butter, soft
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 200 g grated pumpkin
  • 120 g ground pecans
  • 100 g spelt flour
  • 1 tsp baking powder

-Whisk together the butter and the eggs, add the maple syrup, cinnamon, vanilla and salt. Add the pumpkin, pecans, flour and the baking powder, stir until well combined.

-Fill into a 8 x 12 baking form that is lined with parchment paper. Bake in preheated 375F oven for 40 minutes or until tester inserted into centre of cake comes out clean.

-Let cool completely, then cut into squares.

 

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Enjoy!

Ursula 

 

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Maple-Pecan-Coffeecake

 

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This is a recipe from Rolling Ridge Maple Products. A small Maple Syrup producer in Southwestern Ontario, just outside of London. We had my Mother visiting for two weeks and of course we had to visit a Maple Syrup producer;) She loved it!! We went home with some Syrup, Maple Sugar and Maple Butter…amazing!

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Maple-Pecan-Coffeecake

  • 1/2 cup unbleached flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups whole wheat flour
  • 1 egg
  • 1 cup buttermilk or sour milk
  • 1/4 cup melted unsalted butter
  • 1/4 cup Maple Syrup

Topping

  • 1/4 cup whole wheat flour
  • 1/4 cup coconut sugar or brown sugar
  • 1/2 cup chopped pecans or walnuts
  • 1 tsp cinnamon
  • 1/4 cup melted unsalted butter

 

-Preheat oven to 375F. Sift together the white flour, baking soda and salt. Mix in the whole wheat flour with a fork. In a large bowl, beat egg until very light; add the buttermilk, melted butter and maple syrup and beat until just combined. Spread batter smoothly in a buttered 8-inch pan.

-Sprinkle with topping. (To make the topping: mix together whole wheat flour, coconut sugar, pecans, cinnamon and melted butter)

-Bake the coffeecake about 25 minutes or until a tester inserted in the middle comes out clean.

-Drizzle with some Maple Butter, Maple Syrup or Icing Sugar.

 

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Enjoy!

 

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