WHOLEMEAL PANCAKES

ingredients

1 cup wholemeal flour
1 tbsp organic cane sugar
1 tbsp backing powder
1 cup rice (or soy) milk
pinch of salt
2 tbsp canola oil

directions

combine the flour, sugar, backing powder and salt in a mixing bowl.
add rice milk and oil and mix until the batter is smooth. if needed, add a couple of spoons of water or rice milk.
heat a non-stick frying pan over medium heat and coat with a drop of oil.
use a scoop or measuring cup to drop the pancake batter onto a hot frying pan. when bubbles appear on the surface of your pancake (approx. 2 min), flip and cook until browned on the other side.

LENTIL LOAF/Pâté

ingredients

1 cup dry green lentils
1 onion
3-4 carrots
1 cup wholemeal flour
1/4 cup vegetable oil
2 garlic cloves
1 tbsp olive oil
salt, pepper, thyme, paprika
2 tbsp marjoram
1/3 cup sunflower seeds
1 tbsp sesame seeds
2 bay leaves

directions

cover the lentils in cold water and let soak for a few hours.
sauté onion and minced garlic in the olive oil for about 5 min. add sliced carrots, drained lentils and bay leaves and cover with water. bring lentils and carrots to boil, reduce to a simmer and cook for 40 min, stirring occasionally (until the liquid is absorbed). once the lentils are cooked, remove from heat and set aside to cool.
remove the bay leaves from the cooked lentils and place into food processor. process until mostly smooth. scoop the lentils into a large bowl and mix with flour, oil and sunflower seeds. add thyme, salt, pepper, paprika to taste.
preheat oven to 180 degrees C.
place the mixture into the oiled loaf pan, sprinkle with sunflower and sesame seeds and bake for 1 h 
(until the seeds start brown).

RHUBARB CAKE

ingredients

300-400 g rhubarb
200 g flour
120 g sugar
150 g vegan margarine
1 tbsp backing powder
3 tbsp soy flour
150 ml coconut milk
water
1/2 tsp salt
1 tbsp coconut

directions

preheat the oven to 180 degrees C. grease backing pan with vegan margarine and dust with semolina.
sift together flour, backing powder, sugar, coconut and salt in a big bowl.
separately combine soy flour and some water (enough to obtain a creamy texture).
put a vegan margarine into a pot and simmer until it's completely melted.
pour the margarine, coconut milk and soy flour into the bowl with dry ingredients and mix together until it's blended and smooth.
spoon the mixture into the backing pan spreading evenly.
cut rhubarb stalks into 5 cm pieces and cut them along; place them on the top of the mixture.
bake for around 40 min - 1h (or until it starts brown).



Enjoy!

SEMOLINA APPLE CAKE

ingredients

1 kg apples (peeled, cored and cut into small pieces)
150 g semolina
350 g flour (200g plain, 100 g corn, 25 g soy, 25 g whole wheat)
200 g (or less) sugar
2 tsp backing powder
1 tbsp vanilla sugar
1 tbsp cinnamon
1/2 tsp salt
1/2 cup canola oil
1 tbsp vegan margarine

directions

preheat the oven to 180 degrees C.
grease backing pan with a vegan margarine and dust with some semolina.
place the apple chunks into a bowl and mix with 50 g of sugar and cinnamon.
mix the flour, semolina, rest of sugar, backing powder, salt and vanilla and divide into two equal parts.
pour one part into the backing pan and sprinkle with some oil. spread the apple chunks evenly.
mix other part of the dry ingredients with the rest of oil (into crumble) and sprinkle over the apples.
put the pan in the oven and bake for 1 h or until the topping start brown.



buona domenica! (happy sunday)