Vegan Gluten-free Cashew Cream with Blueberry Compote

Vegan Gluten-free Cashew Cream with Blueberry Compote by Madeline Lu - @lumadeline

For the cashew cream:

  • 2 cups of cashew nuts, soaked for at least 4 hours or overnight
  • 2 frozen bananas
  • 3/4 cup of filtered water or coconut water

Put everything into a blender and blend with medium high speed for about 2 mins. Pulse from time to time and scrap the sides.

For the blueberry compote:

  • 1 cup of blueberry
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract

Bring to boil and turn down the heat. Simmer for about 5-7 mins. Let it cool.

Put the blueberry compote in the jar (save some syrup for the final drizzle), then add cashew cream. Top with fresh berries and a drizzle of syrup.

Cinnamon and Cardamom Wreath with Mixed Berries and Toasted Almonds

Cinnamon and Cardamom Wreath by Madeline Lu - @lumadeline

Nothing makes you feel warm and cosy on a rainy and cold day then a cup of coffee and some freshly baked cinnamon and cardamom bread. Warm and soft wreath bread together with some fresh and tangy berries and crunchy toasted almond make you wish never stop eating. There is also the delicious smell of the house after baking.... Hope you will try soon and let me know what you think. Have a great weekend!

What you'll need:

For the bread

  • 1 cup soy milk (or milk of choice)
  • 1 pack active dry yeast
  • 2 tbsp maple syrup
  • 3 tbsp butter, melted
  • 2 egg yolks, beaten
  • 1 tsp ground cardamon 
  • 2 1/4 cup all purpose flour
  • 1 tsp salt
  • 1 egg white, beaten

For the filling

  • 4 tbsp butter, softened
  • 5 tbsp coconut sugar
  • 2 tbsp cinnamon (from Simply Organic)
  • 2 tsp cardamom (from Simply Organic)

For the topping

  • 1 cups sliced strawberries and blueberries or berries of choice
  • 1/2 cup toasted almond
  • 1 tbsp powered sugar

How it's made:

  1. First, we start with making the bread. In a small sauce pan, gently warm the soy milk on the stovetop to lukewarm. Gently stir in maple syrup and yeast into the warm soy milk. Let the milk mixture proof for 10 minutes.

  2. While the yeast is proofing, combine flour and salt together in a large mixing bowl.
    Beat melted butter and egg yolks together, and add into the yeast milk. Stir well together. Then gradually add it to the flour. Gradually knead in the mixture into a dough until soft and no longer sticky. Cover and leave to rise in a warm place for about an hour, or until double in bulk.  

  3. While the dough is rising, mix together cinnamon, cardamom, butter and coconut sugar for the filling. The result should look like a dark brown paste.

  4. Once the dough has risen, preheat the oven to 400˚F (200˚C). Flour a work surface and roll out the dough into a large rectangle about 1/8 inch (0.3 cm) thick. With the back of a spoon, evenly spread out the cinnamon & cardamom paste across the dough leaving a half inch border around the sides. Roll the dough into a tube. Cut lengthwise into two strips. Then line a baking tray with baking paper, and place the strips on the baking tray. Twist the dough and for one long tight braid. Bring the ends together and create a circular shape. Let the braided wreath rest for 10 more minutes to allow the dough to rise again. Brush the wreath with beaten egg white.

  5. Place the baking tray in the oven and bake at 400˚F (200˚C) for the first 15 minutes, then lower the heat to 350˚F (175˚C) for the remaining 10 minutes or until the wreath is golden brown.

  6. Remove from oven, sprinkle with almond slices. Let the wreath cool. Before serving, tuck fresh sliced strawberries and blueberries on top of the wreath and dust some powered sugar. Enjoy!

Cinnamon and Cardamom Wreath by Madeline Lu - @lumadeline
Cinnamon and Cardamom Wreath by Madeline Lu - @lumadeline
Cinnamon and Cardamom Wreath by Madeline Lu - @lumadeline
Cinnamon and Cardamom Wreath by Madeline Lu - @lumadeline
Cinnamon and Cardamom Wreath by Madeline Lu - @lumadeline
Cinnamon and Cardamom Wreath by Madeline Lu - @lumadeline
Cinnamon and Cardamom Wreath by Madeline Lu - @lumadeline