Apple, banana and oats cake

Last weekend we celebrated in advance a very important event for our family (the youngest member of the gang is tyrning two).
As a very dear guest was a vegan, I wanted to bake an egg-free and dairy-free cake. After a lot of research, inspired by a recipe of the wonderful Ella, I made an apple, banana and oats cake, very easy to make and really delicious!

I didn't have the chance to take more pics, which means it was really successful.

Ingredients:
- 6 medium apples;
- 4 very ripe bananas;
- one handful of raisins;
- 300g oat flour / grind rolled oats;
- 2 tsp cinnamon;
- seeds from 1/2 of vanilla bean;
- 2 lg chia seeds;
- 2 lg coconut oil.

Method:
Peel and core the apples, then dice them or grate them. Place the cut apples in a pot and simmer over low fire until they get soft and the syrop evaporates (if you diced them, add a splash of water in the beginning, otherwise they might get burnt).
Meanwhile, preheat the oven to 200 degrees Celsius.
When the apples become soft, remove them from the fire, add the mashed banana and the rest of the ingredients and mix until combined.
Place the batter in a cake tin (line the base with baking paper and grease the margins)

Bake for 30-40 minutes, until it passes the toothpick test.

For the topping, I used peanut butter and fresh raspberries, but any fruit will do.

Enjoy!

Oven Baked, Vegan Falafel

I absolutely love the falafel from the Lebanese restaurants, so I tried make a baby friendly version at home. The first recipe I tried was the one from Ruxandra Micu's blog (here) and I never needed to look for another recipe, as I liked this one a lot 😂😂😂 This is my version (slightly adapted).

Ingredients:
- 1 cup of boiled chickpeas, (1/2 cup raw chickpea, soaked over night and boiled) or one can of chickpea.
- 1 tbsp nutritional yeast;
- 1 handful of fresh parsley, finely chopped;
- 1 small carrot, finely grated;
- 1 small onion, finely chopped;
- 4 garlic cloves, crushed;
- 1/2 tsp sweet paprika;
- 1/2 tsp cumin powder;
- salt (if no restrictions) and pepper by taste;
- 1 big tbsp tahini;
- 1 tbsp olive oil / olive oil spray.

Method:
Process the drained chickpeas in a blender until it becomes a smooth paste (or you can leave bigger chunks, depending on the texture you like). Transfer to a bowl and add all ingredients except for the oil. Mix well.
If the mix is too wet (and you cannot shape it using your hands) you can add a little bit more nutritional yeast or chickpea flour.
With a wet hand form patties, flatten them and place them on a tray lined with baking paper. Using an oil spray or a brush apply a thin layer of oil on the patties.
Bake in the oven until they get a golden brown crust (about 20 minutes at 180 degrees Celsius; time may vary depending on the size of the patties).
You can also fry them in a non-sticky pan, without oil, under a lid, adding a splash of water from time to time.
I served with potato puree and a vegetable stew.
Enjoy!