It’s over the beautiful Vegan Month of Food. I thought the actively blogging was really a fun thing to do, so you can expect more of where that came from! What I enjoyed even more, maybe because this wasn’t the first time, was looking at all the participating blogs. So many vegans, so many delicious recipes, fun tips and useful information… awesome! Too bad that I didn’t get the chance to read all those blogposts. But I will add a post to it somewhere in November, to give a recap of the most delicious recipes and the most useful information and to see what I thought went well and less well, what was fun and less fun.
To conclude, I give you a recipe. It’s based on the apple nut cake I posted last week, it even went into the oven after the apple cake. But I didn’t get any pictures, because when it came out of the oven it was already dark outside and now it’s all gone.
Pear Rhum Cake
1 cup spelt milk
1 tl apple cider vinegar
1/3 cup melted vegan butter or oil
1 to 2 tbsp rhum
1,5/4 cup brown sugar
1,5/4 cup normal or cane sugar
1/2 cup spelt flour
3/4 cup whole wheat flour
1 tbsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1 cup diced pears
extra pear slices to put on top of the cake
Stir the spelt milk and apple cider vinegar in a big bowl. Let it rest for a while.
Add the melted butter, rhum and both sugars and stir. Sift the whole wheat and spelt flour in, add the cornstarch, baking powder and baking soda. Stir till no lumps remain.
Add the pear and stir again.
Butter a long baking plate and pour in the dough. Put the pear slices on top of the dough.
Put it in the oven on 250°C for 75 minutes.
If you don’t like rhum, you can easily leave it out of the dough.