Endless days of summer in the countryside | daily chores, picking wild strawberries & baking

slow life silent vlog about my Summer days in the countryside 🥧 picking wild strawberries, baking a vegan wild bilberry pie, a nectarine cake, gardening, daily chores and meeting a little fawn in the woods! 🍑 🥧 Vegan bilberry pie Dough: 210g (1 ⅔ cups) white spelt flour 130g (½ cup + 1 tbsp) deodorized coconut oil 30g (1 ½ tbsp) maple or agave syrup 50g (3 tbsp + 1 tsp) soya yoghurt Mix all the dough ingredient with your hands until you can form a dough ball. You can use it straight away, but it should be rolled out in-between 2 pieces of parchment paper. Filling: 900g (6 ½ cups) bilberries 90–100g (7–8 tbsp) light cane sugar (more if the berries are particularly sour) 30g (3 tbsp) cornstarch 20g (2 ½ tbsp) white spelt flour Heat up the bilberries, salt, coconut oil and sugar until bubbling. Mix the starch and flour with a little bit of cold water into a smooth runny paste. Add the starch & flour mixture to the the bubbling bilberries and stir until thickened. Chill in the fridge until cold before putting it onto the pastry. Bake the pie at 180C until slightly golden :) 🍑 Nectarine cake Dry ingredients: 250g (2 cups) white spelt flour 15g (1 tbsp) baking powder Liquid ingredients: 140g (½ cup + 1 tbsp) soy yoghurt 80g (⅓ cup) soy milk 150g (¾ cup) light cane sugar 130g (½ cup) sweet nectarines 80g (5 ½ tbsp) deodorized coconut oil 2g (⅓ tsp) salt ¼ tsp lactic acid powder or 1 tbsp lemon juice 1 vanilla pod Nectarine vanilla cream: 200g (¾ cup + 2 tbsp) silken tofu 160g (¾ cup) deodorized coconut oil 150g (1 cup, chopped) nectarines 120g (⅔ cup) light cane sugar Pinch of salt 100g (6 tbsp) Irish moss gel (Chondrus crispus), room temperature 1 vanilla pod Cake: blend the liquid ingredients together on high speed until smooth. Then sift in the dry ingredients. Mix and bake at 180C until the top is golden and a toothpick inserted into the cake comes out clean. Nectarine cream: just blend everything together on high speed until everything is smooth and emulsified! :) It's best to let it cool a bit as it firms up. 🌙 Bilberry sea moss cream 150g (⅔ cup) silken tofu 85g (6 tbsp) deodorized coconut oil, melted 90g (⅔ cup) bilberries 45g (3 ½ tbsp) light cane sugar Pinch of salt 50g (3 tbsp) Irish moss gel (Chondrus crispus), room temperature some whole bilberries to put into the cream Blend all the ingredients together until smooth and emulsified in a high speed blender :) 🥄 Irish moss gel 50g (½ cup) dried Irish moss (sea moss) 500–750g (2–3 cups) filtered water for soaking 250–375g (1–1 ½ cups) filtered water for blending Let it soak for 12–24 hours at room temperature. Wash to remove salt. Then blend with water. Store in the refrigerator for up to 2–3 weeks. 🌙 All music is from Epidemic Sound. My referral link: https://share.epidemicsound.com/46dm2t For transparency: I don't get any small fees, but I may get a free subscription if enough people people sign up using my referral link. Also, this is mostly for creators, if you just want to listen to the music I use in my videos, Epidemic sound have a youtube channel where you can do it for free: ‪@OvertoneClassical‬ 1: (intro) Aerian - Essence 2: Sam Eber - Generations To Come 3: Rachel Sandy - The Meeting Place 4: Anna Landstrom - To the Rain 5: Megan Wofford - Echoes of Illumination ⭐ My playlist: https://share.epidemicsound.com/46dm2... #slowlife #simpleliving #countrysidelife #cottagecore #veganfood #vegancooking #nature #naturelovers #naturesounds #silentvlog #sustainableliving #lifestylevlog #morningroutine #sliceoflife #dayinmylife #cozy