Mango and coconut vegan cobbler

mango and coconut cobbler

french version english version italian version (scroll down)

What’s a cobbler? In simple words, it can be considered as a crumble’s cousin. The basic idea is the same for both cakes, or better, fruits underneath and a layer of the dough/crust over it. The main difference is, for the cobbler, the crust top of the fruits is not made with crumbs, but with a dough very similar to cookies’, without eggs. Read more

Ricotta and almond cake

gâteau ricotta et orange-

french version english version italian version (scroll down)

This ricotta and almond cake has been waiting for several weeks (maybe months) to find a spot in my blog!. There is not too much to say about this cake, just that it is worth to make it, even only to try its smooth texture and its amazing orange aroma. Read more

Coconut, orange and olive oil “squares”

orange and coconut cake

On of my girlfriends recently asked me why lately I am publishing so many “sweet recipes” … the question has not been answered, because really I don’t know why. My sweet tooth level, indeed, is still under control and, in theory, I’m supposed to be on diet… Read more

Chocolate and pumpkin cake

chocolate and squash cake

One of the most reassuring things of the Fall is knowing that at least for 3 months we are going to have pumpkins everywhere, in different shapes and colours. 

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Spelt apple cake

apple cake

Did you know that in the world we can count about 7,500 varieties of apples? Yes, you have well understood, 7500. It’s incredible, isn’t it? The number of edible apples is lower, around 250 varieties. The question I asked myself after learning this is “how many varieties of apple cakes or pies can we count? “. The question has not been answered, but rather another recipe came out of my oven, in a very, very good condition.

5.0 from 10 reviews
Spelt apple cake
Prep time
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Total time
: Cake
  • 150 gr. of spelt flour
  • 100 gr. of almond flour
  • 2 eggs
  • 120 gr. of cane sugar (or brown sugar)
  • 200 ml. of almond milk
  • 40 gr. of butter softened
  • 1 teaspoon of baking powder (about 10 gr.)
  • The zest of one lemon
  • 1 pinch salt
  • 3 apples
  • 1 tablespoon of coconut sugar
  1. Preheat oven to 180 ° and line a cake mold with parchment paper;
  2. In a large bowl mix the flours with the baking powder, salt and lemon zest;
  3. In another bowl, beat the butter with the sugar and eggs, and then pour in the almond milk slowly;
  4. Mix the flour with egg mixture;
  5. Peel and core the apples, cut them into very thin pieces;
  6. Pour the mixture into the mold and garnish with apples and the coconut sugar on top;
  7. Cook for 40 minutes, sprinkle with icing sugar.

 N.B: You can substitute almond milk with regular milk and replace the coconut sugar spoon with cane sugar.

Gâteau des pommes à la farine d’épeautre 

spelt flour cake

Saviez-vous que dans le monde il y a environ 7500 variétés de pommes ? Oui, vous avez bien compris, 7500. C’est étonnant, n’est ce pas ? De toute façon le numéro des pommes comestible se redue à 250 environ. La question que je me suis posé en apprenant ça, est « combien de variétés de gâteau/tarte aux pommes a-y-t ‘il ? ». La question n’a pas encore trouvé une réponse, mais plutôt une autre recette, l’ennemie mais super bonne.

5.0 from 10 reviews
Gâteau des pommes à la farine d’épeautre
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: Gâteaux
  • 150 gr. de farine d’épeautre
  • 100 gr. de farine d’amandes
  • 2 œufs
  • 120 gr. de sucre de canne (ou cassonade)
  • 200 ml. de lait d’amandes
  • 40 gr. de beurre mou
  • 1 bon cuillère à thé de levure (10 gr. environ)
  • Le zeste d’un citron
  • 1 pincée de sel
  • 3 pommes
  • 1 cuillère à table de sucre de coco
  1. Préchauffez le four à 180° e tapissez une moule à gâteau avec du papier parchemin ;
  2. Dans un gros bol mélangez les farines avec la levure, le sel et le zeste de citron ;
  3. Dans un autre bol, fouettez le beurre avec le sucre et les œufs, puis versez-y peu à peu le lait d’amandes ;
  4. Mixez les farines avec le mélange d’œufs ;
  5. Pelez et épépinez les pommes, coupez-les en morceaux assez minces ;
  6. Versez le mélange dans le moule et décorez avec les pommes puis la cuiller de sucre de coco ;
  7. Cuisez pendant 40 minutes, saupoudrez avec sucre à glace.

Attention: vous pouvez remplacer le lait d’amandes avec le lait régulier e remplacer la cuiller de sucre de coco avec sucre de canne.

Torta di mele alla farina di farro 

gâteau aux pommes

5.0 from 10 reviews
Torta di mele alla farina di farro
Prep time
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: Dolci
  • 150 gr. di farina di farro
  • 100 gr. di farina di mandorle
  • 2 uova
  • 120 gr. zucchero di canna (o zucchero di canna)
  • 200 ml. latte di mandorle
  • 40 gr. di burro morbido
  • 1 cucchiaino di lievito (10 gr. circa)
  • La scorza di un limone
  • 1 pizzico di sale
  • 3 mele
  • 1 cucchiaio di zucchero di cocco
  1. Preriscaldate il forno a 180 ° e rivestire una tortiera con della carta da forno;
  2. In una ciotola setacciate le farine con il lievito, aggiungete il sale e la scorza di limone;
  3. In un'altra ciotola mescolate bene il burro con lo zucchero e le uova, poi aggiungete il latte l di mandorla un po' alla volta, sempre continuando a mescolare;
  4. Mescolate il composto delle farine con quello delle uova;
  5. Sbucciate le mele, tagliatele a pezzetti piccoli;
  6. Versate il composto nello stampo, guarnite con le mele e spolverate con lo zucchero di cocco;
  7. Cuocere per 40 minuti, cospargere di zucchero a velo e servite.

N.B Potrete tranquillamente sostituire il latte di mandorle con il latte normale e lo zucchero di cocco con zucchero di canna.

torta di mele e farro