Posts with tag pound cake

Yoga Gives Back… and cakes

Inspired by Sunday morning and Yoga Place Maastricht organized celebration of International Yoga Day for supporting Yoga Gives Back campaign.

It gave me another impulse to write again… This time about cakes, where each has their own story and together they made this beautiful event even more “lekker”…


More about Yoga Gives Back project you can read here.


Here they come…


Apple/raspberry pie
Last year on of my favourite winter cakes was My New Roots Cranberry Pie. I am backing it a lot, so do my mum and friends… those who ever taste it ☺ It is absolutely delicious and was inspiration to improvise a bit more with fillings, sometimes I use just apples, or strawberries with rhubarb, or apples with strawberries, or apples with blackberries, or…



1cup oats
½ cup walnuts
75 g buckwheat flour
¼ cup agave (or any another liquid sweetener of your choice)
¼ melted coconut oil


1 cup apples (peeled, cored and cubed)
1 cup raspberries (frozen or fresh). If u use frozen raspberies then better unfrozen them before and use one cup of berries trying to avoid too much liquid.
1 tsp cinnamon
1/3 cup sweetener (taste if its sweet enough)
2 tbsp. chia mixed with saved raspberries liquid or another liquid (water, squeezed orange juice)


1.Preheat oven to 200 degrees C.
2. Mix all crust ingredients in food processor and pulse to mix together.
3. Grease 9” tart pan and press crust evenly along the bottom and sides of pan.
4. Mix together filling and pour in to the crust. If filling looks too liquid use another tbsp. of chia.
5. Back for 40 minutes until the crust turns brownish ☺



Vegan Bundt cake
or I called it Lauma’s cake… who is my friend and the one who showed me this cake recipe and ayurveda cooking at all. The recipe is already modified to vegan one but I am still thinking of you Lauma every time I cook it… thank you dear☺


To mix all ingredients you will need three separate bowls.


1st bowl mix
110 g oil
250 g soya (or milk of your choice)
130 g agave
200 g soya yoghurt
1 tsp backing soda mixed with 1 tsp lemon


2nd bowl mix
1 lemon skin (grated)
100 g cashew nuts
100 g raisins
250 g dried apricots (cut)


3rd bowl mix
1 tsp muscat nut powder
1 tsp cardamom
1 tsp curcuma
300 g whole grain flour


1. Preheat oven to 180 degrees C.
2. Grease and flour a bundt pan.
3. Mix 1 bowl with second bowl and then all together with third bowl mix, pour into prepared pan.
4. Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes.


Carrot Cake

Queen of the cakes or the most cooked cake in our home…
There are a lot of different versions of these cakes around the world and it looks in the The Netherlands it’ s a must have cake in every little or big bakery.

We have our own favourite.


300 g carrots shredded
1 tsp cinnamon
1 tsp cardamom
1/3 tsp backing soda with 1 tsp lemon juice
60 g rice oil
70 g raisins
70 g walnuts
70 g soya milk with 2 tsp apple cider
50 g agave (or maple syrup)
160 g whole grain flour


1.Preheat oven to 200 degrees C.
2. All ingredients mix together and pour into 9” pan.
3. Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 minutes.


Eet smakelijk!

Greeting from Maastricht, A.