Sunday’s Cake | Warm Pumpkin & Coconut Muffins

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Long pause from here – life has kept me busy in a very good way.

 

Lately I have  really gotten into cooking from some of my favorite food blogs and my cookbooks…that was my New Year resolution. The rule is I’m not allowed to buy any more cookbooks before I start cooking from the ones I have and there you have it…shortly after this I went out and bought The Kinfolk Table but that has been my only slip if library cookbooks doesn’t count?! If you follow  me on my instagram maybe you have noticed my breakfast quest like these ones here and here. Green Kitchen Stories has been my go-to for breakfast recipes for a long time and I love so many of their recipes. I’ll do a list of a few of my breakfast favorites soon.  So today I’ll start a series on my journal with Sunday ‘s Cake. Let me start with these Warm Pumpkin & Coconut Muffins. Gluten- and dairy free. Really delicious, moist and a real autumn treat with the spices and the hokkaido pumpkin.

 

You can find the recipe here . I adapted it a little. Changed the orange for a clementine and used agave instead of maple syrup.

 

 

Recipe | Carrot Cake

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Recipe:

1/2 cup of agave sirup

1 1/2 dl olive oil

2 eggs

100 g all-purpose flour

50 g whole wheat flour

1/2 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon natron

175 g shredded carrot

50 g chopped walnuts

1/2 teaspoon sea salt

 

Glaze:

3 tablespoons agave nectar or maple syrup (or to taste)

100-150 g cream cheese, room temperature

1 1/2 teaspoons vanilla sugar

 

Preheat oven to 350F / 180°

Use olive oil to butter a 2 l. loaf pan

 

Stir the agave sirup and olive oil together. Add one egg at a time and whisk until airy.

Sift together the flour, cinnamon, baking powder, natron and salt. Stir in the walnuts.

Add the flour mixture and carrots to the agave, oil and eggs and stir until everything just comes together. Spoon into the prepared pan. Bake for about 30-40 minutes or until a toothpick tests clean in the center of the cake – it’ll be less if you are using a standard cake pan. Remove from oven and let cool.

While the cake is baking whip together the cream cheese and agave nectar. Taste. If you like your frosting sweeter adjust to your liking. When the cake has completely cooled frost the top of the cake with an offset spatula.

Makes one carrot cake.

 

 

flashback fridays | moving

before leaving copenhagen this happened: lots of chandeliers at this place. love of neon signs. we had a great goodbye dinner with some great ladies from duckling at mother. on our way north to our new home in our thermos, moving from sunny into snowy.  sparkling art pieces at kongens nytorv. view of larsbjørnstræde and halifax, they serve a pretty decent burger. work: food styling for bitchslap magazine. trinkets and crooked old buildings.