Category: healthy recipes

STRAWBERRY BISCUIT CAKE WITH ELDERFLOWER & LIME QUARK/YOGURT TOPPING

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STRAWBERRY BISCUIT CAKE WITH ELDERFLOWER & LIME QUARK/YOGURT TOPPING

ABOUT HOME AND A STRAWBERRY BISCUIT CAKE

Maybe it is because I am currently moving and I have to leave the appartement I was living in for the past 3 years and it is putting me a little in a kind of melancholic feeling. Moving it always does. But it is making me wonder about the meaning of “home”. What does it mean for me? Continue reading “STRAWBERRY BISCUIT CAKE WITH ELDERFLOWER & LIME QUARK/YOGURT TOPPING” →

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PUMPKIN BROWNIES WITH A SKYR COCONUT FROSTING

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Pumpkin brownies with a coconut Skyr frosting

Of course I do like all of my recipes and maybe I said this before. But this one is a special one. I think it represents exactly what my mission is with pumpkin up your life and what kind of recipes I want to share with the world. Well, first of all it contains pumpkin. What makes it super delicious in first place :-). Secondly it is a brownie recipe that you can enjoy without any regrets. And thirdly, the best part. It’s extremely delicious. After shooting these brownies I almost ate every piece all myself during that week. Also a great nutritious breakfast. Continue reading “PUMPKIN BROWNIES WITH A SKYR COCONUT FROSTING” →

VEGAN PEAR CHOCOLATE LAYER CAKE WITH RED WINE PEAR COMPOTE

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Vegan pear chocolate layer cake with a red wine pear compote & chocolate ganache

I must say that this recipe turned out pretty great, although it was a spontaneous creation that I came up with. I knew it was time to try a new layer cake. Way too long time no such thing. One that I created and totally suits my taste and eating habits. I wanted to have a recipe that it is a hundred percent me. All good ingredients and enjoying without regrets. Continue reading “VEGAN PEAR CHOCOLATE LAYER CAKE WITH RED WINE PEAR COMPOTE” →

VEGAN CHESTNUT NUTELLA

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Vegan chestnut Nutella cream

You know these traditions that remain a lifetime? I think collecting chestnuts in the forest during Autumn season is one of those special every year traditions to me, very certainly. I love those memories that jump into my mind from time to time how I used to  enjoy those special days in the forest searching for the biggest and prettiest chestnuts that could be found. Continue reading “VEGAN CHESTNUT NUTELLA” →

PUMPKIN PIE SPICED GALETTES

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Delicious and no-regret pumpkin pie spiced galettes

(Almost vegan) Pumpkin galettes that taste like a traditional pumpkin pie, but look a bit cuter. I decided to share more no-regrets recipes with you. Because that´s how I like to eat. Don´t get me wrong, I am never on a diet, but I like to eat good stuff and treat my body the best way I can. And that means eating desserts yes, but trying to make them as healthy as possible. Continue reading “PUMPKIN PIE SPICED GALETTES” →

SWEET VEGAN PUMPKIN BUTTER WITH ROASTED HAZELNUTS

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Vegan pumpkin butter with roasted hazelnuts

A delicious sweet vegan pumpkin butter with roasted hazelnuts

I can not tell you how much I am enjoying this season right now. Although currently living here in Germany and mornings can be very foggy, Autumn is showing its best side and bluest skies. Warm and sunny days with the perfect temperature and oh all these colors outside. It´s just marvelous. And of course the best part: I can eat even more pumpkin every day.

A delicious sweet vegan pumpkin butter recipe
A delicious sweet vegan pumpkin butter recipe with roasted hazelnuts

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I try to to be outside as much as possible with my dog Capper to absorb the last sun in this year while trying to accomplish all the plans I made for pumpkinupyourlife. Since I found what I love, I really am just doing my best to keep this going. I have to admit that I am not a very patient person, at least not when it has to do with me. I want to (or have to) trust more in the process and all the little steps it takes you finish something. Sometimes I wish I could just snip with my fingers and what I planned would be done in just a second. Or I should just learn to more patient 🙂 Whatever comes first.

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This time I won´t talk to much blabla and hand over my recipe of this sweet pumpkin butter with roasted hazelnuts, served on my favorite ALNATURA pumpkin seeds bread that I fried in coconut oil. Oh yes, delicious as it sounds.

I am sure during this fall season one or the other pumpkin will come along your way. And in case you really have no clue what to do with it, this is a great easy, healthy and vegan recipe that you should try. I am not 100% vegan, but when I can I really try to avoid using animal products and for this pumpkin butter that is made super easily.

SWEET VEGAN PUMPKIN BUTTER WITH ROASTED HAZELNUTS

Ingredients

  • 300 g pumpkin puree (Hokkaido)
  • 3 tbsp. coconut oil + 1 tbsp. for roasting the bread
  • 100 g grounded hazelnuts
  • 1/2 tsp. cinnamon
  • 3-4 tbsp. Agave syrup (or sweetener of choice)

Directions

PUMPKIN PUREE

  1. Cut an about 1 kg Hokkaido pumpkin into half and remove the seeds using a spoon (I used in this recipe a green Hokkaido – great nutty taste and no need to peel!)
  2. Use just one half of the pumpkin and bring it to a boil in a sauce pan filled up with water.
  3. Let cook on medium heat about 15-20 minutes. Stick into pumpkin with a fork to test if its ready cooked. Once it is soft, remove from heat and pure pumpkin over a sieve to remove the water. Let cool.
  4. Using a hand blender or a food processor puree the soft cooked pumpkin until you have smooth mixture.

SWEET PUMPKIN BUTTER

  1. In a small pot melt coconut oil on low heat. Once liquid pour over pumpkin puree and stir until combined.
  2. Add cinnamon and Agave syrup (or other sweetener) and mix ingredients until mixture gets shiny and smooth.
  3. In a pan roast the grounded hazelnuts over medium heat until light gold brown. Make sure to stir gently constantly, because they can burn very quick.
  4. Once there is a delicious roasted hazelnut smell in the air, remove pan from heat and add to the pumpkin puree mixture. Blend until all ingredients are well combined.
  5. Pumpkin butter is storable up to 5 days in the fridge.

COCONUT OIL ROASTED PUMPKIN SEED BREAD

  1. In a pan melt the coconut oil on medium heat and add 2 bread slices.
  2. Roast each side 2 minutes. Until gold brown.
  3. Remove from heat and spread the pumpkin butter over your bread slices as much you like. Optional add some grated dark chocolate or/and hazelnuts over it.
  4. Listo!

 

 

 

APPLE CAKE WITH PECANS, A VEGAN CARAMEL SAUCE & APPLE CHIPS

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Apple pecan cake with a vegan caramel sauce & apple chips

It`s official. Summer is definitely over and autumn is here in all its glory. I wouldn´t complain, never, nunca, niemals. So with this day and this recipe my fall season has started. Before, I used to start with sharing a recipe by first baking, second shooting and thirdly and last by writing a story and the recipe. Completing it by sharing it with you on my blog pumpkin up your life.

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But in the last weeks / months I did not really feel to sit in front of the computer for too long. That means I took action by baking and shooting recipes first. Now that the rainy season has started, I finally feel like sitting my ass in front of my laptop to edit my photography and write recipes for you. And I promise you I took a zillion pictures for upcoming recipes. Currently 4 waiting in line.

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This delicious apple cake with pecans and a vegan caramel sauce, topped with apple chips is the first lucky cake to start the season on the blog. I adore this recipe, I really do. I baked it a few times before in a different way. Now I changed it a little bit to give it a special taste. As I really like Gin lately and we all (should) know that it is made of juniper berries (Wacholderbeeren, germ., among other things) and I like the taste and the smell so much, that I thought why not add it to my apple cake. And I cannot say it was a too bad idea 🙂

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Too keep it short this time, let´s all embrace the variety of the seasons. Using seasonal ingredients and trying out new combinations in our recipes. On top of these endless possibilities we have by doing what we love, nowadays we have the best opportunities to share it with people who think the same way. With that being said on a rainy Thursday in October, I hope and wish that you all have a wonderful fall season with plenty of pumpkins and other delicious stuff!

xoxo, Zoe

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APPLE LOAF CAKE WITH PECANS & A VEGAN CARAMEL SAUCE

Ingredients

CAKE MIXTURE

    • 4 medium sized apples (I used Elstar – sweet sour taste)
    • 200 pecans (optional walnuts) chopped
    • 220 g  flour
    • 80 g wholewheat flour
    •  3 eggs (medium)
    • 200 maple syrup (or sweetener of choice)
    • 4 tbsp. apple puree
    • 180 g vegetable oil
    • 1 1/2 tsp. baking powder
    • 1/2 tsp. Natron
    • 3 tsp. cinnamon
    • 5 grounded juniper berries
    • 1 pinch of salt

VEGAN CARAMEL SAUCE

  • 90 g coconut oil
  • 2 tbsp. coconut milk creamy
  • 100 g maple syrup

APPLE CHIPS

  • 1,5 apples (just enough for 1 baking tray)
  • 1/2 tsp. cinnamon

Directions

APPLE CHIPS

  1. Preheat oven to 200ºC.
  2. Wash your apples and slice them into very thin slices.
  3. Remove the seeds and hard pieces from the inner of the apple slices.
  4. Spread the slices separately on a with baking paper covered baking tray.
  5. Gently sprinkle cinnamon over the apples slices.
  6. Turn down oven heat to 80ºC and dry/bake slices for about 2 hours

CAKE

  1. Preheat oven to 180° C and cover a small loaf baking pan (mine was 20x9x9) with baking paper or grease pan and line with flour . You can also use a bigger one, cake will just be a little more flat.
  2. Peel your apples, remove seeds and cut them into small cubes.
  3. Roughly chopp the pecans (or walnuts optional).
  4. In a bowl mix apples together with pecans and cinnamon. Set aside.
  5. Finely grind your juniper berries.
  6. In another bowl mix together flour/wholewheat, baking powder, Natron, salt and juniper berries. Make sure to well combine all the dry ingredients.
  7. In your mixing bowl beat eggs, maple syrup and Oil for about 3-5 minutes, until foamy.
  8. Add dry flour mixture until just well combined. Beat mixture on medium speed.
  9. Fold in apple cinnamon mixture until you have smooth batter.
  10. Pour batter into your prepared loaf pan and bake cake mixture for about 50-60 minutes. Start to check on your cake after 30-45 minutes. When it gets to brown on top, cover it with baking paper.
  11. Remove cake when a toothpick comes out clean, let cake cool.

CARAMEL SAUCE

  1. In a pan melt coconut oil on medium heat.
  2. Add maple syrup and coconut milk. Whisk and bring to a boil on higher heat.
  3. Once mixture starts to boil, immediately turn down heat to medium and let simmer for about 15 minutes.
  4. Frequently stir mixture and after a few minutes you will receive a thick gold brown caramel sauce.
  5. Once mixture has reached desired consistence, remove pan from heat and cover your cake with the caramel sauce.
  6. Finally top your cake with apple chips and serve!

 

PLUM COCONUT TARTE WITH HAZELNUT CINNAMON CRUMBLE

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With my all time favorite plum coconut tarte recipe I am going to say goodbye to Summer and say a very warm welcoming hello to Autumn. These beautiful blue and purple plums were to die for. Although I wished to eat them all by myself, I decided to not be so selfish in this case and made a cake out of them that I could share with my family and you. 

This recipe is inspired by a plum cake that is traditionally baked in Germany starting with the season. Of course, there are many different recipes, but we really like crumbles – Streusel and also love to put whipped cream on top. As this is a healthier version, I didn´t serve it with cream. But that is totally up to you. The batter is so soft and the crumbles are super crunchy and moist, that there is no extra cream needed. Most cakes with Streusel I know are often a bit dry, but not this recipe. The coconut oil does make a great job in there.

Summer in Germany started quite early this year and left as quick as it arrived. We had a lot of rainy days here. Which was great for the plants and my pumpkins in the garden. They are growing so well and I am super proud. But you will see for yourself very soon. 

While walking outside these last couple days I could smell the season changing. I really love that about autumn. That fresh breeze of wind that blows around the air. Leaves of the trees slowly changing their colors. All these apples, pears and other delicious seasonal fruits that are soon ready to be harvested. And not to forget all these PUMPKIN. Oh I love this season. 

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In the beginning of the year I was so super motivated and full of ideas of recipes and photography that I was sure 2017 is going to be just great. But I had to find out that my beginning of the year was just in my head super creative. Until now I was only head planning, but didn´t accomplish too much. That´s how it is. As you say, creativity can  not be forced. I was learning the hard way. Not being so hard on myself, I now think it was just that I haven´t been inspired by summer as I am from autumn and winter. To make it short. With this recipe and slowly starting a new season, I am now back with delicious recipes that I will be so happy to share with you ASAP. 

This is a recipe I know for quite a while now and baked it quite often. Sure it would not be my recipe, if I didn´t put a little personal note into it. In other words, just a healthier version of this plum tarte. Instead of butter I used coconut oil which matches perfectly with the plums. I replaced the sugar with maple syrup, that I really love lately. It adds a herb and aromatic taste to it. But of course, feel free to replace coconut oil and maple syrup to butter and brown sugar in the exact same amount as in the recipe.

I put a lot of love and passion into this post – recipe and really hope that you like it. I was shooting two days until I had the result I came up with in my head and until I was content with the photography. Don´t hesitate to contact me in case you have any questions about the recipe! Otherwise have fun with trying out this recipe. The playlist above is that kind of music I like to listen to while baking and having a glass of red wine 🙂

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PLUM COCONUT TARTE WITH HAZELNUT CINNAMON CRUMBLES

Ingredients

  • 270 g flour
  • 200 g coconut oil
  • 1 pinch of salt
  • 150 g maple syrup
  • 1 tbsp. iced water
  • 50 g grounded hazelnuts
  • 80 g chopped hazelnuts
  • 2 tsp cinnamon
  • peel of 1 bio lemon
  • 250 g Quark
  • 2 eggs
  • 1 pckg. vanilla sugar
  • 1 pckg. vanilla pudding powder
  • 500 g baking beans (to pre-bake)
  • 1000 kg plums (Zwetschgen)

Directions

Helpful advises:
To prepare the pastry remember that is has to rest at least 1 hour in the fridge. Also calculate blind baking time. To minimize your stress time, you can prepare the pastry a day before and simply store it in the fridge or even in the freezer. If you decide to let it rest in the freezer, make sure not to forget taking out the pastry at least 30 minutes before starting to bake. Otherwise it will be too hard to roll out.
You will find out that the pastry is very soft. That is because of the coconut oil. But that will guaranty a super delicious softly melting and crunchy cake bottom.

COCONUT PASTRY

  1. Preheat oven to 180° C.
  2. In a bowl mix together 190 g flour, 120 g coconut oil (in cubes), 1 pinch of salt, 40 maple syrup with 1 tbsp iced water.
  3. Knead a smooth batter out of ingredients by using your hands or with a food processor.
  4. Form the batter into a ball and wrap it into cling film. Let it rest in the fridge for at least one hour.
  5. While batter is resting, wash your plums, remove the seeds and cut into quarters. Set aside.
  6. Well grease your (tarte) baking pan with coconut oil (or butter)
  7. On a floured surface, roll out your batter in a round form in the size of your baking pan. Cover the pan with the pastry dough and press it evenly into the pan by using your hands.
  8. Go on with pressing the dough up to the edges evenly. Make sure to have a nice edge.
  9. With a folk prick a few times into your pastry dough – helps to prevent bubbles.
  10. Put it in the freezer for another 15 minutes.
  11. After cooling time cover the pastry with baking paper and fill it up with baking beans.
  12. Pre-bake pastry for about 12 minutes. Remove from the oven when it´s light gold brown. Let cool. Don´t worry if it is flaky and soft. It will be wonderful when the cake is completed.
  13. Carefully remove baking beans and paper.

HAZELNUT CINNAMON CRUMBLE MIXTURE

  1. In a medium bowl mix 80 g flour, 70 g maple syrup
  1. In a bowl mix together 80 g butter (in cubes), 80 g brown sugar, 80 g flour, chopped & grounded hazelnuts, cinnamon.
  2. Form Streusel by kneading the dough with your hands.
  3. Put your Streusel dough in the fridge (in bowl). Let them cool and rest while you prepare the vanilla mixture.

VANILLA MIXTURE

  1. In a bowl mix together Quark, eggs, vanilla sugar, powdered sugar (30 g), vanilla pudding powder & cardamom until creamy. Set aside.

COMPLETE

    1. Remove baking beans from your tarts.
    2. Divide the vanilla Quark mixture evenly and fill your tarts or tarte with it.
    3. Peel your pears and cut them into two. Remove the seeds.
    4. You should have 4 halfs now (using 4 tarts). Cut them into thin slices.
    5. Spread them evenly over your cake. Press them gently into your vanilla mixture. I was using 4 tarts, so I sliced respectively one half of the pears that fitted perfectly for each tarte. When you are using one big tarte you can spread them as you want.
    6. Cover now your tarte/s with the Streusel. I left the area where the pears where out. But thats optional and totally up to you.
    7. Slightly press the Streusel onto your cake.
    8. Bake them for another 30-35 mintues. When Streusel start to get brown your tarte/s is ready to enjoy.
    9. Put a ball of vanilla ice cream or whipped cream on it.
    10. Listo!

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Almond coconut corners with chocolate and Amaretto

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First of all I want to say a big Sorry that it took me THREE MONTHS to get my recipe published that I promised for so long. To defense myself I havn´t been lazy or not willing to do something. In fact it was the total opposite. I have so many things planned that I will be happy to share with you (hopefully very soon). And like I am, my To-Do-list was so long that I didn´t know where to start at all. Continue reading “Almond coconut corners with chocolate and Amaretto” →