Apple Cinnamom buns to fall in love with Fall

cinnamon buns _salvialimone

I am so in love with season changes and the surprises that bring to us, the colours and the new tastes. My children growing out of the past season clothes. All feels renewing, in a perfect cycle of blossoming and resting. 

This recipe (you can also find featured on the feedfeed website), that we made together Kimberly Aimee and me, is without any doubt the perfect tribute to the Autumnal scents. And, oh my! Are real, deal buns vegan and refined sugar free! The buns are not so sweet, for who loves subtle delicate tastes and perfect even for breakfast! But if you have a sweet tooth worry not! The decadent vegan cream cheese frosting make them a perfect sweet treat for a luxurious tea party.

So here you are:

For this recipe you need a wide bowl, a warm place for proving, and a baking trail (I like to bake rolls in a round one - 25ø cm circa).

Prep time :25 min - Proving time: 1 to 2 hours + 45 to 1 hour - baking time about 30 min


200gr spelt flour
250gr non bleached white flour
4 Tbsp raw coconut sugar
1 heaped tsp unrefined sea salt
7gr fast acting yeast (I use doves farm)
250ml almond milk + extra 3 Tbsp
1-2 Tbsp extra v olive oil to grease the proving bowl

Ingredients for the apple chinnamon filling:

2 crisp apples peeled and thinly sliced
7 Tbsp raw coconut sugar
2-3 Tbsp of cinnamon

Ingredients for the vegan cinnamon cream cheese frosting

4Tbsp coconut oil softened
1 cup powdered raw sugar
110g vegan cream cheese (mind the quality of the ingredients)
1/4 tsp pure vanilla powder or extract
1 tsp ground chinnamon



Dough: mix together all ingredients for the rolls, except the olive oil, until just combined. If the mixture is dry add bit by bit some milk for the right consistency. Better a bit soft than dry. Then knead the dough on a dry surface sprinkled with flour. Knead about 7-10 min. Then, in a large bowl greased with the oil, place the dough inside, cover with a damp cloth and leave to rest for 1-2 hours (or until doubled) in a warm place such as the oven with just light on. Length of time depends on the weather.

As the dough is rising, prepare the filling by peeling, removing core and slicing the apples. We used seasonal pink apples that have are crisp, tart and sweet. Give them a squeeze of lemon to prevent browning, if you like to. 

When the dough is ready remove it from the bowl and roll it out with a rolling pin into a rectangular shape. Sprinkle the sugar and cinnamon evenly over the dough and then neatly place the apple slices to completely cover the dough. Roll it up and cut into 10/12 pieces. And place on a baking tin that can hold them all (25 cm ø circa). 

Next allow the rolls to prove in a warm dry place for between 45min and 1 hour. Cook into the oven for 30 min at 180C/255F or until they start to get brown.

As the rolls are baking prepare the frosting. Sieve the powdered sugar (you can powder it in the food processor) and combine with the other ingredients over a bath-Marie.

When the rolls are ready, let them cool until tepid and drizzle with the frosting. Devour! 

Silvia B xx


Triple Chocolate Gluten Free Muffin with Hazelnut Hit

triple chocolate GF_ salvialimone

Anything for chocolate! This muffins are actually closer to browny for their mouthful richness. Are very soft and moist too. Do you know what annoyed me most when I was a kid? Having chocolate cakes that wouldn't taste chocolate at all. Especially some old friend of my grandma was serving this bland cake, basically because cocoa was expensive. My grandma instead would always strive for the best quality over quantity. So I did learn.

Has been a long time since I have been able to post something on my blog. For as much as I want to be more consistent on social media, remains that I have two small children and with me most of the time. Although I have been organising my schedule in different way my efforts seemed uneffective. I had more organisers syncing apps than I could ever imagine or wished,  a list of frustration-free second plans in case my smallest child doesn't nap or anybody is sick. But my daily was often packed with urgent things, matters that needed a fix. But problem solving attitude produces endless lists and condemn you to the eternal hell of paperworks, housework or whatsoever. With the result of feeling unproductive and exhausted.
So I decided to be more sustainable with my inner environment. I decluttered my phone from what only helped to feel more busy, and I kept a simple digital notebook. As my phone is always with me is my most accessible tool and I don't need much else. With a digital notebook I save paper and time as it sinc with my email.  And I am trying a social media managing app.

On Wonderlist I made 3 list. N.#1 Things that require less than ten minutes to be done and can be squeezed among other tasks. N.#2Things that are urgent but not important (and take a lot of time). N.#3 The important tasks. Important tasks come first. I leave the urgent, tedious and unimportant tasks for when the important are done. Among important things are prioritized PR and children quality time, and I recently added "me" time. Because these nourish my emotional health, make me an happier more productive person. I came to realise how important is for me to have constant interactions with the people I love, love and taking care of my so can take only 10 min now and then during the day, and it brings self respect and appreciation.

Now I plan my day with few tasks and then I half the list, I prioritise the most important goal of the day and I cut down the list even more if possible. I lowered my expectations therefore I lowered my stress. This way I feel more fulfilled, my day ease, and I am often able to complete more things than predicted. It is satisfying.
I also apply the rule of not leaving anything half way. So the urgent annoying things diminish dramatically. I answer the email or comments only during the evening while I sip on some herbal tea. This way I don't rush to the phone every time an app rings. This helps me to get less distracted during other activities and get more stuff done with less stress.

All these bits helped me to feel I do more than just floating above waters, remain that I only have 24 hours a day, nights are still interrupted by children waking ups. So lowering expectation has been gold and produced these high chocolate muffins! A win win situation, won't you agree?

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For this recipe you need a couple of bowls and a muffin trail. I used some recyclable muffin cases.

This recipe is: VG SF GF NF (option)

Ingredients for the muffins

320gr gluten free flour blend
200gr of raw unrefined coconut sugar (up to 240 for the real deal sweet tooth thing)
70gr raw cocoa powder ( raw cocoa in more substantial than regular one therefore you can use way less)
40gr circa dark chocolate (refined sugar free and soya lecithin free if possible)
1 tsp baking powder
1/4 tsp pure vanilla powder
pinch of unrefined sea salt
200ml circa of plant based milk (non sweet)
170ml light extra virgin olive oil or other extra virgin vegetable oil
2 Tbsp hazelnut butter

Ingredients for the ganache

60 gr dark chocolate (possibly refined sugar free and soya lecithin free)
1 tbsp coconut cream
pinch of salt
pinch of pure vanilla

Ingredients for the frosting

1/2 cup cold coconut cream (the thick cream only)
pinch of salt
squeeze of lemon
1 tsp of rice malt or other clear sweetener (optional)


Preheat the oven at 180ºC, line the muffin cases in the trail.
Chop the chocolate into small pieces and combine it with all the dry ingredients.
Add the oil to the dry ingredients and combine with a fork. When texture is sandy and all lumps are gone add the water, bit by bit. Depending on the flour, it can take more water or less. The mixture should be slightly runny, like honey.
Fill the cases up to 2/3.
Combine the hazelnut butter with a couple of spoons of hot water. Add a teaspoon of this mixture to the top of each muffin.
Cook for 35-45 min circa. Let them cool completely before assembling.

Chocolate ganache
Gently melt the chocolate with the salt. Leave to cool down until tepid and add the coconut cream and the vanilla. Serve slightly tepid to contrast the cold frosting.

Simply whip up the coconut cream with the lemon and the salt. Gently incorporate the rice malt. Leave into fridge until perfectly set before using.

Make sure the muffin are completely cooled down. With a small spatula spread the frosting over the top making a little hill in the centre. Sprinkle some chopped hazelnut or chocolate and pour the ganache just before eating.

Enjoy! xx

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triple chocolate GF_ salvialimone


Forest fruit Crostata with Chickpeas Magic Custard

You know that gut feeling, when you know you will manage something that you never did before? This happened when I opened an old Italian cookery book and decided to make a recipe based on butter eggs and cream totally vegan.
And the magic happens when you have leftover chickpeas and quinoa and you suddenly think about a protein rich custard...and that crazy plan actually came out better than you ever thought!

Making the crust without margarine can be tricky, I am not selling myself as an expert but I want to share what came out from my own experience, if you have thoughts please share!

Margarine and professional butters are separated from their water contents making them more effective. And professional flours are fortified ( many accuse this process to have taken part in spreading gluten intolerance, quite easy to believe so)  and are therefore more easy to work.
Butters make the dough soft and fluffy, oils make it hard and heavy. Some oils squeeze away from the pastry once is cooked. Coconut oil works better than other oils because resemble the butter consistency at mild temperatures. I found that if I use the coconut oil in a soft state but as cold as possible it make a decent job. And other info that apply to all crusts: if you use a margarine in place of butter there is no difference in the outcome, but with coconut oil you need to half the quantities. Any other oil, just a spoonful. Or you might end up with a bowl of crumbs. Happening right now? Never mind, use it for an apple crumble! Patisserie is creativity and nothing get wasted :).

For this recipe you need: 15 cm tin, quite deep between 6 and 8 cm. A blender and a scale. A stain steel or glass bowl, kept cold into the fridge.

Ingredients for the custard

1 can organic chickpeas rinsed and drained
1 cup pitted dates
1/3 cup cooked quinoa
1/4 cup coconut oil
1/4 tsp unrefined sea salt
1 lemon zest
1/2 lemon juice
1/4 teaspoon pure vanilla
2 teaspoon cinnamon

Cook all ingredients for 10 minutes and blend until smooth. Taste the cream. If chickpeas can still be guessedadjust adding some date syrup, orcinnamon and lemon zest.

Ingredients for the cooked fruit topping
150 gr rasperries
125 gr blueberries
1Tbsp agar agar
1 tsp raw coconut sugar ( optional)
pinch of salt
pinch of pure vanilla
Some berries of your choice for decor


Cook for 10 minutes the raspberries with the agar, add the blueberries and cook other 2 minutes. Let cool until tepid before using. It has to be tangy to contrast the custard.

Ingredients for the crust:
200gr white spelt flour
50gr coconut oil, cold but still soft enough to be worked
2 Tbsp raw coconut sugar
2 Tbsp cremor tartar
a pinch of unrefined salt
half glass circa of iced water


Place your flour, sugar, salt and cremor tartar in a large bowl, whisk well. Start incorporating the solid oil working with a fork only, this until the flour looks sandy. Start incorporating the water little by little until you have a soft but non sticky dough. Work with the fork until possible. When you start using your hands don't kneed the dough, just assemble it together. You don't want the gluten to get too strong otherwise the pastry will result hard. Leave the dough in the fridge, in an airtight container or so, for at least one hour ( I did one night in a not-so-cold fridge). Take it out 10 min before starting again.

Preheat the oven at 180ºC. Grease your tin. With a rolling pin roll the dough in a disk between 4 and 5 millimeters thick. Line the oven tin with your crust-to-be, folding the edges surplusand cutting away any excess. Prick the bottom with a fork. Bake for 20/25 minutes. Leave to cool.


Fill the crust with the chickpeas cream and finish with the cooked berries and your decor. ( mine was coconut yogurt). Keeps in the fridge for 3-4 days.


Love, Silvia B x


An other decor option below.