Vegan White Chocolate Biskvier (Sarah Bernhardts)

Vegan White Chocolate Biskvier Sarah Bernhardts | http://BananaBloom.com

The traditional biskvi or Sarah Bernhardt cookie is coated in dark chocolate. This is a delicious and slightly tangy variation of that cookie. These vegan white chocolate biskvier are filled with a citrusy buttercream and coated in sweet white chocolate.

Vegan White Chocolate Biskvier Sarah Bernhardts | http://BananaBloom.com

You can thank my boyfriend for all the white chocolate variations of bake goods that are whipped up in my kitchen and posted here. He despises milk or dark chocolate, but loves white chocolate. Meanwhile most other people in my life are super fans of dark chocolate. So I’m constantly battling these two camps when deciding what to bake.

Aiming to please, I often bake two versions of whatever I’m making – one dark chocolate version, and one white chocolate version.

This was the case when I recently made vegan biskvier (known as Sarah Bernhardts to some). I made one batch of regular dark chocolate biskvier, and one batch of white chocolate biskvier. For the white chocolate biskvier I decided to add a little hint of lemon. Citrus and white chocolate work very well together, and I almost think a little bit citrus is a necessary to tone down the super sweetness of white chocolate.

Vegan White Chocolate Biskvier Sarah Bernhardts | http://BananaBloom.com

Related: Vegan Chocolate Biskvier (Sarah Bernhardts)

So, whether you belong to camp dark chocolate or camp white chocolate, I’ve got you covered. These vegan white chocolate biskvier are for the white chocolate lovers.

Vegan White Chocolate Biskvier Sarah Bernhardts | http://BananaBloom.com

Vegan White Chocolate Biskvier or Sarah Bernhardts

Yield: about 20 cookies

Cookie base
500 grams (17.5 oz) almond paste, chilled
½ dl (4 Tablespoons) powdered sugar
1 teaspoon baking powder
4 Tablespoons corn starch
3 Tablespoons almond milk

Buttercream filling
250 grams (9 oz) vegan butter, softened
3 dl (1 cup + 4 Tablespoons) powdered sugar
4 teaspoons bourbon vanilla powder
1 lemon, zest of

Coating
200 grams (7 oz) vegan white chocolate

Method

  1. Line a baking tray with parchment paper and set the oven to 150 C / 300 F.
  2. Grate the chilled almond paste an place in a medium sized mixing bowl.
  3. Add the powdered sugar, baking powder, corn starch and almond milk and mix to a dough.
  4. Roll the dough into balls and flatten them into rounds on the baking tray, about 3-4 centimetres (1-1.5 inches) in diameter and about 5 mm thick.
  5. Bake in the oven for about 20 minutes until lightly golden along the edges.
  6. Allow to cool completely on a wire wrack while you mix the buttercream filling.
  7. Grate the lemon and whip together the zest with the butter, powdered sugar, and vanilla until you have a smooth batter.
  8. Transfer the buttercream filling to a piping bag and pipe a small mound on the bottom side of each almond cookie base. (If you don’t have piping bags you can use a knife to carefully form a small mound on each cookie).
  9. Place the cookies in the fridge or freezer to firm up for at least 30 minutes. You want the buttercream topped cookies to be quite cold or frozen when you dip them in the chocolate coating so that the chocolate doesn’t melt the buttercream filling and cause a gloppy mess.
  10. Melt the white chocolate for coating and allow to cool slightly. Remove the cookies from the freezer and carefully dip each top into the melted chocolate to cover the buttercream.
  11. Place back on a tray in the fridge to allow the chocolate coating to firm up.
  12. Store in an airtight container in the fridge for a week or in the freezer for up to a month.

Enjoy!

Vegan White Chocolate Biskvier Sarah Bernhardts | http://BananaBloom.com

Banana Raisin Cluster Granola (sugar free)

Banana Raisin Cluster Granola | http://BananaBloom.com

A great granola should have a lot of big crunchy clusters in it. This banana raisin cluster granola pretty much ticks all the boxes for a great granola, and it’s sugar free too!

Banana Raisin Cluster Granola | http://BananaBloom.com

Granola clusters. Freaking delicious stuff if you ask me and definitely a defining factor in my breakfast cereal selection process. If that’s a thing.

Related: Oat Raisin and Strawberry Breakfast Blend

The thing is though, the most clustery granolas are also the ones that are packed with the most sugar. They might as well be crumbled up cookies. Melted and caramelised sugar is what binds the grains together in a lot of the cereals you buy in store. But, the same effect can be gotten without the sugar.

Banana Raisin Cluster Granola | http://BananaBloom.com

A granola doesn’t need to be drenched in sugar to achieve those tasty clusters.

This Banana Raisin Cluster granola is one of the most cluster packed I’ve ever eaten, and it’s completely sugar free! The texture is achieved by using a combination of ground flaxseeds, chia seeds, and mashed banana. All three of which are excellent binders, eliminating the need for sugar or other unhealthy ingredients.

Banana Raisin Cluster Granola | http://BananaBloom.com

Related: Holiday Spiced Home Made Granola

As an added bonus, this granola can be whipped up in less than an hour! Perfect for Sunday brunch, or Friday breakfast, or Monday afternoon snack, or… clearly, I could eat breakfast all day every day.

Banana Raisin Cluster Granola | http://BananaBloom.com

Banana Raisin Cluster Granola

Yield: about 4-6 portions

3 dl (1 cup + 4 tablespoons) oats
1 dl (6 Tablespoons) unsweetened shredded coconut
1/2 dl (3 Tablespoons) ground flaxseeds
2 ripe medium sized bananas
1 Tablespoon chia seeds
1 teaspoon vanilla extract
1/2 tsp bourbon vanilla powder
1/2 tsp cinnamon
1 teaspoon mesquite powder, optional
1 Tablespoon freeze dried banana powder, optional
1/2 dl (3 Tablespoons) raisins

Method

  1. Line a baking tray with parchment paper and preheat the oven to 150 C / 300 F.
  2. Combine the oats, coconut and flaxseeds in a medium sized bowl.
  3. In a separate bowl, mash the bananas and then add the chia seeds, vanilla extract, bourbon vanilla powder, cinnamon, and mesquite powder (if using). Mix it all up until thoroughly combined.
  4. Add the banana mash to the oat mix and combine (you might want to use your hands to smush it all together).
  5. Spread it out evenly in a thin layer on the baking sheet and bake in the oven for 10-15 minutes. Then take it out and give the granola a little stir and bake in the oven for another 10-15 minutes until golden and crunchy.
  6. Allow to cool slightly then pour it back into a medium sized bowl and add the raisins and freeze dried banana powder (if using), mix it all up and let sit until completely cooled.
  7. Store in an airtight container for up to a week.

Enjoy with almond milk, coconut yoghurt or in a smoothie bowl.

Banana Raisin Cluster Granola | http://BananaBloom.com

Vegan Biskvier (Sarah Bernhardts)

Vegan Biskvier Sarah Bernhardts | http://BananaBloom.com

Continuing on the theme of Swedish pastry classics, biskvier are definitely on my top list of favourite bake goods ever. You’ll find these in most bakeries and cafés in Sweden, though they’ll rarely be vegan, which is why I whipped up some home made vegan biskvier.

Vegan Biskvier Sarah Bernhardts | http://BananaBloom.com

Some of you may look at these and think I’m making up some funny name for these calling them vegan biskvier, clearly those are Sarah Bernhardts.

Biskvier and Sarah Bernhardts may look identical, but they are actually not the same thing.

You see, biskvier are almond cookies, topped with buttercream filling and coated with chocolate. While Sarah Bernhardts are the same, but filled with a chocolate truffle cream.

Vegan Biskvier Sarah Bernhardts | http://BananaBloom.com

That makes the cookies in this post, which are filled with buttercream… you got it – biskvier. That said, I’m giving Sarah Bernhardts a little mention in the title of this post as well since I know most english speaking folks will only know them as that.

Related: Vegan Mazariner – A Swedish Classic

Regardless of what you call them, these cookies are melt-in-your-mouth delicious so I suggest you snap to it and make yourself some of these vegan biskvier asap and then call them whatever you want.

Vegan Biskvier Sarah Bernhardts | http://BananaBloom.com

Vegan Biskvier or Sarah Bernhardts

Yield: about 20 cookies

Cookie base
500 grams (17.5 oz) almond paste, chilled
½ dl (4 Tablespoons) powdered sugar
1 teaspoon baking powder
4 Tablespoons corn starch
3 Tablespoons almond milk

Buttercream filling
250 grams (9 oz) vegan butter, softened
3 dl (1 cup + 4 Tablespoons) powdered sugar
4 teaspoons bourbon vanilla powder
100 grams (3.5 oz) dark chocolate

Coating
200 grams (7 oz) vegan dark chocolate

Method

  1. Line a baking tray with parchment paper and set the oven to 150 C / 300 F.
  2. Grate the chilled almond paste an place in a medium sized mixing bowl.
  3. Add the powdered sugar, baking powder, corn starch and almond milk and mix to a dough.
  4. Roll the dough into balls and flatten them into rounds on the baking tray, about 3-4 centimetres (1-1.5 inches) in diameter and about 5 mm thick.
  5. Bake in the oven for about 20 minutes until lightly golden along the edges.
  6. Allow to cool completely on a wire wrack while you mix the buttercream filling.
  7. Whip the butter, powdered sugar, and vanilla to a smooth batter with an electric beater.
  8. Melt the chocolate and allow to cool slightly. Then slowly pour it into the buttercream batter while whipping.
  9. Transfer the buttercream filling to a piping bag and pipe a small mound on the bottom side of each almond cookie base. (If you don’t have piping bags you can use a knife to carefully form a small mound on each cookie).
  10. Place the cookies in the fridge or freezer to firm up for at least 30 minutes. You want the buttercream topped cookies to be quite cold or frozen when you dip them in the chocolate coating so that the chocolate doesn’t melt the buttercream filling and cause a gloppy mess.
  11. Melt the chocolate for coating and allow to cool slightly. Remove the cookies from the freezer and carefully dip each top into the melted chocolate to cover the buttercream.
  12. Place back on a tray in the fridge to allow the chocolate coating to firm up.
  13. Store in an airtight container in the fridge for a week or in the freezer for up to a month.

Enjoy!

Vegan Biskvier Sarah Bernhardts | http://BananaBloom.com

Stylish Yoga Gear

Stylish Yoga Gear | http://BananaBloom.com

If I could, I would just live in my yoga clothes all day every day. Not only are they comfortable, but these days there’s so much stylish yoga gear that I feel super pretty in the clothes too.

Stylish Yoga Gear | http://BananaBloom.com

Although I’d love to be able to say that I spend my days doing yoga, baking vegan goodies or raw cakes, and blogging about it here on Banana Bloom, those activities are actually limited to my free time on the weekends.

Stylish Yoga Gear | http://BananaBloom.com

Stylish Yoga Gear | http://BananaBloom.com

Weekends are also when I run around in my yoga gear all day long. Usually I’ve been to the gym or a yoga class in the morning, and then straight from there I’ll head to brunch or run errands in town.

With so much stylish yoga gear around there’s no point in changing into “regular” clothes after yoga class.

The yoga clothing and accessory industry has absolutely boomed the past couple of years. Today there’s so many awesome brands out there selling stylish clothing that’ll work both at the gym, in yoga class, and off the mat for casual dates with friends or going for Sunday sunshine walks.

Stylish Yoga Gear | http://BananaBloom.com

Stylish Yoga Gear | http://BananaBloom.com

Related: 10 Yoga Brands & Shops You Need to Know

If you’re like me and a big fan of unique and edgy style clothing, then you’ll love Titika Active Couture. Their products balance right between the line of being workout gear and trendy everyday wear. A lot of their leggings could totally double as pants and match perfectly with your otherwise trendy outfit.

Stylish Yoga Gear | http://BananaBloom.com

Stylish Yoga Gear | http://BananaBloom.com

Personally, I’m a big fan of their wide range of sports bras. They come in a whole bunch of different colors and patterns, and they play with contrasting materials and straps that create an edgy and cool look. Totally my kind of thing. If it’s got cool details on the back, I’m a fan.

Stylish Yoga Gear | http://BananaBloom.com

I ventured out into the cold to snap some photos of my outfits to show you, but had to quickly crawl back inside to warm up on my mat. I layered my Titika gear to stay warm outside, and peeled the layers off as I warmed up inside.

Stylish Yoga Gear | http://BananaBloom.com

What is your favorite yoga gear?

Thanks to Titika Active Couture for sending me some items for review.

Vegan Mazariner – A Swedish Classic

Vegan Mazariner | http://BananaBloom.com

A Mazarin is a buttery pastry shell filled with an almond paste dough and topped with icing. They’re delicious and a favourite among many Swedes. The traditional recipe is not vegan, but they can easily be made vegan. This right here is vegan mazariner.

Vegan Mazariner | http://BananaBloom.com

I have this cute memory of my sister and I as teens. We had ventured out to the grocery store on a mission to satisfy our cravings, but not yet sure what we wanted. As we scoured the isles we passed by a shelf with mazariner, and that pretty much settled it for us.

Vegan Mazariner | http://BananaBloom.com

Mazariner are one of those pastries that have been around forever. They’re not anything special really, but they hold an intense nostalgic value to many. But because of their simplicity, they’re easily forgotten. They tend to end up in the shadows of all the cronuts, macarons, raw food goodies and other fancy and trendy treats out there these days.

Vegan Mazariner | http://BananaBloom.com

And then out of the blue, you’re flooded with nostalgia and an intense craving for a mazarin.

Vegan Mazariner | http://BananaBloom.com

Related: Vegan White Chocolate Blondies

As with any classically non-vegan dish, whether it be a savoury dish or a sweet and decadent dessert, I love to prove that being vegan doesn’t mean you have to pass on it. So, in following that pursuit, here are vegan mazariner.

Vegan Mazariner | http://BananaBloom.com

Vegan Mazariner

Makes 18 mazariner

For the pastry shell
150 grams (5 oz) vegan butter
1/2 dl (1/4 cup) sugar
1/2 teaspoon baking powder
3 dl (1 1/3 cup) flour

For the almond filling
1,5 dl (150 ml) vegan cream (I used soy cream)
250 grams (9 oz) almond paste (Swedish mandelmassa)
1/2 teaspoon baking powder
4 tablespoons flour

For the icing
1 Cup powdered sugar
4 tablespoons water

Method

  1. Quickly mix together all the ingredients for the pastry shell, don’t knead the dough too much.
  2. Place in the fridge to keep cool while you prepare the almond filling.
  3. Grate the almond paste (mandelmassa) and use an electric beater to mix it with the vegan cream, baking powder, and flour.
  4. Set the oven to 150 C / 300 F.
  5. Roll out the pastry and press it into 18 aluminum cups or a cupcake tray.
  6. Next, fill each pastry cup with the almond filling. Only fill each cup about 2/3 of the way (they will puff up in the oven)
  7. Bake in the lower part of the oven for 20-25 minutes until the tops are puffy and have gone slightly golden.
  8. Lay out a piece of parchment paper and sprinkle sugar on top, place each cake upside down on the sugared parchment paper (to flatten the tops for the icing). Allow to cool completely.
  9. Prepare the icing by mixing together the powdered sugar and water, then carefully drop a thin layer of it on each mazarin.

Enjoy!

Vegan Mazariner | http://BananaBloom.com

Vegan Mazariner | http://BananaBloom.com