Happy Birthday, Daddy! Vegan Crumble Recipe

All he wanted was not really to do anything…

I can’t blame him, live is rather buzzing most of the time and we had some travel for work just last week.The last few years I always organised some sort of sursprise party and made a big deal…Because: I love birthdays, and this man deserves to be celebrated.

This year I think he was right, it was time for a very low-key weekend. We all needed some rest.

His little gift he already received the week before in the Blue Mountains, so this weekend was all about just getting our apartment spring ready. Lots of cleaning, gardening, car washing, fixing things…

But also a morning on the beach, a home made birthday crumble, which was so delicious I have to share the recipe below. :)

Faye really needed the calm weekend too, as she looked quite overwhelmed, probably catching up from the previous eventful week . She also napped on both days in a row. Just what the doctor ordered, a weekend where Mama wasn’t working and we weren’t all super busy.

We love you, Daddy!
Thank you for a wonderful time at home.

Delcious Vegan Apple & Cherry Crumble

Ingredients

FILLING

• 4 tart organic apples

• 2 cups Cherries ( I used frozen ones)

• Juice of 2 lemons

• 2/3 cup Maple Syrup

• 2 tsp ground cinnamon

• 3 Tbsp organic buckwheat flour for thickening

• 1/4 cup water

• 1 tsp fresh grated ginger

• 1 pinch nutmeg

• 1 pinch allspice

TOPPING

• 1 cup organic rolled oats

• 1 cup almond meal

• 1/2 cup organic buckwheat flour

• 3/4 cup maple syrup

• 1/4 Blacksrtap Molasses

• 1/4 tsp sea salt

• 1 tsp ground cinnamon

• 1/2 cup melted coconut oil

Instructions

1. Preheat oven to 180 degrees

2. thinly slice apples lengthwise

3. Add to a medium pot, add cherries and top with remaining filling ingredients. Toss to combine.
   Warm on medium heat until boiling then let it simmer on low heat for a few more minutes.
   Add the mixture to a baking dish.

4. Add all topping ingredients to a mixing bowl. Stir to combine, Until sticky and clumpy. Pour over the apple/cherry mixture in an even layer.

5. Bake for about 40 minutes (to 50min) or until the filling is bubbly, the apples are tender and the topping is deep golden brown.

6. Let rest at least 30 minutes before serving. We had ours with Pana Salted Caramel Ice Cream.

   The recipe has been inspired and adapted from The Minimalist Baker
   

Faye Turns Two! Vegan Pancake Birthday Cake Recipe

“I am two” were the first words she said this morning, waking up unusually early and bouncing all over the bed.
Here we are!
Two times around the sun ✨🎂✨
Our little sunflower is growing big and strong. And just like that I am the mother of a two year old.
Getting to know this little person better in every moment but also feeling as if I have always known her is a pretty special way of spending my days.
Guiding and being guided in this role of motherhood. Always learning, always teaching.
Life has never been warmer, sunnier and more joyful, Happy Birthday, little one!

We celebrated by telling Faye her birth story, a Montessori “walking around the sun” ceremony, wearing her birthday crown and a vegan homemade birthday cake. We set up and decorated her birthday table with fresh flowers and her birthday ring. (A German tradition) She sang herself a birthday song over and over and seemed very pleased with the whole scenario.
Then we all headed to a kids bicycle & scooter park, as this was my best guess at what Faye would want to do with her day. She was riding for hours! Some of her lovely neighbour friends came along and we shared some cake in the afternoon!
She blew bubbles and bubbles and more bubbles.
She unwrapped a gift.
By 6pm (her usual bedtime is 8) Faye fell asleep in my arms and was too tired to speak or eat dinner.
Whoops. I totally thought we kept it simple and didn’t want to overwhelm her...🤷🏼‍♀️ She sure had a good day! And hopefully it was somewhat meaningful, magical, yet simple!
You might have guessed it: I LOVE BIRTHDAYS!

I got a lot of questions/comments on the cake when I shared it on Instagram so here is the recipe:

PANCAKE CAKE- Birthday Cake- Vegan

Ingredients:
Pancakes:
2 cups green banana flour (125 g)
2 cups buckwheat flour
6 tablespoons date syrup or raw sugar or any sweetener of choice
4 tablespoon baking powder
1 teaspoon salt
4 cups non-dairy milk (240 mL) add more if needed to make a smooth batter
4 tablespoons organic apple cider vinegar
2 teaspoon vanilla
1 teaspoon Cinnamon
(toppings of choice see below for what I have used)
Filling:
1 Tub coconut yogurt (about 250ml)
Home Made Chia Jam, see below!

How to:

Pancakes:
First combine the dry ingredients, then add the wet ingredients, use a whisk or hand mixer to combine.
Let dough settle for 5 min.
Use a non-stick pan and start making pancakes on medium heat. They are done very quickly, so keep an eye on them and flip them half way through. I made mine quite thick, which worked really well for the cake.
Let all pancakes cool down.

Cream:
Mix Coconut Yogurt or Coconut Cream (only the thick part if you buy a canned coconut cream) with Acai Powder or freeze dried berries for pink colour and flavour. If you are in Australia: I used the Aldi Coconut yogurt which is extra thick and works perfectly well as an icing or filling.

Assembly:
Layer pancakes: Pancake with chia jam, pancake with coconut cream, pancake with fresh berries and coconut yoghurt, pancake with chia jam and so forth.
I made the cake the night before Fayes Birthday and kept it in the fridge overnight, which worked out fine.
Toppings: Rose Petals, Strawberries, Raspberries, Star Shaped Apple Cutouts (made with cookie cutter and baked in oven for 15min)

I am big on improvising and making things up when in the kitchen, so please let me know if this doesn’t make sense…I am always trying my best to remember what I did and to write it down…

HAPPY BIRTHDAY!