Category: Breakfast inspiration

Ingredients (makes about 12 rolls)

Dough:
2 cups of all-purpose flour
3/4 tsp of salt
1/4 cup of milk
1/4 cup of water
2 1/2 teaspoons of active dry yeast
1 large egg
1/4 cup sugar
3 tablespoons of unsalted butter, melted

Filling:
5 tablespoons of unsalted butter, room temperature
3 tablespoons of honey
2 tablespoons of sugar
2 teaspoons of cinnamon
Pinch of salt

Glaze:
1 cup of icing sugar
3 to 4 tablespoons of orange juice
1/4 teaspoon of vanilla extract

Method

1- In a large bowl, stick all ingredients to make the dough. Mix well using your hands and form a ball. If it’s too sticky, add some more flour. Leave the dough n the bowl, cover with a towel and let the dough rise for 1 hour 30, or until it doubles in size.

2- For the filling: In a medium sized bowl, whisk together the butter, honey, sugar, cinnamon and salt until smooth.

3- To make the rolls: Lightly flour your work surface and drop the dough onto it. Roll the dough into a large rectangle (about 40cm x 25cm) that’s about 3mm thick. Spread the filling onto the dough, being sure to stop 1,5cm before the edge so the filling doesn’t ooze out when you roll it.
Roll the dough toward you and transfer the large roll to a cutting board. Slice 2cm rolls using a sharp knife.
Transfer the rolls in a 20cm diameter baking pan and cover with a towel to rise for the second time, around 1 hour.

4- Preheat the oven at 175°C. When the oven is preheated, add the rolls and bake for 15 to 18 minutes, until the tops are lightly golden brown.

5- To make the glaze: whisk together the icing sugar, orange juice and vanilla extract until smooth. Pour the glaze on top of the warm rolls and serve!

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Ingredients (Makes 12)

1/2 cup of all-purpose flour
1/2 cup of whole wheat flour
1 teaspoon of baking powder
½ teaspoon salt
1 ripe banana, mashed
1/2 cup of sugar
1/3 cup of coconut oil, melted
1/3 cup of greek yogurt
2 eggs
1 teaspoon vanilla extract
1 tablespoon of freshly squeezed lemon juice
1 cup of fresh or frozen raspberries

Method

1- Preheat over to 180°C. Spray a muffin pan with cooking spray and set aside.
2- In a large bowl, combine the flour, baking powder, salt and set aside.
3- In a medium bowl, combine the banana, sugar, oil, yogurt, eggs, vanilla extract, and lemon juice. Whisk until the sugar dissolves. Then pour the wet mixture into the dry mixture and fold until just combined. Do not overmix the matter. Fold in the raspberries.
4- Divide the muffin batter into the muffin pans and bake for 15-18 minutes or until a toothpick inserted into the muffin comes out clean with just a few crumbs.
5- Let the muffins cool in the pan for 3 minutes before removing to a cooling rack.

Enjoy while still warm!

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This delightful Orange, Date, Apricot and Hazelnut spice loaf is the perfect treat for the winter months… It’s also baked using ingredients that carry loads of health benefits !

Oranges are particularly rich in vitamins A-B-C-P, natural sugar, organic acids and minerals. The juice, pulp and zest help digestion and bring tonicity.

Dates are also a great natural source of sugar, which are rich in fiber, calcium, phosphore and vitamins A-B-C.

Ingredients (Makes 1 medium-sized loafcake)

Dry ingredients:

1 ½ cups of flour
½ cup of brown sugar
3 teaspoons of ground cinnamon powder
1 teaspoon of ground nutmeg
1 teaspoon of cardamom
2 teaspoons of baking powder
A pinch of salt

Wet ingredients:

2 eggs
¾ cup of apple sauce
½ cup of Greek yogurt
2 tablespoons of melted butter
Zest of 1 orange
2 tablespoons of orange juice

120g of hazelnuts
¾ cup of chopped dried apricots
½ cup of chopped dates

Method

1-Preheat the oven to 185°C. Butter a medium loaf pan and line it with parchment paper (it makes it easier to remove the loaf once it’s baked).

2-In a large bowl, whisk all of the dry ingredients. Mix in the wet ingredients. Add hazelnuts, apricots and dates.Pour the batter into the mold. Tap to get rid of any air bubbles.

3-Bake for about 40-50 minutes, until golden and a toothpick inserted in the middle comes out clean.

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Are you ready for winter baking? Cinnamon Apple Crumb Cake is the perfect dessert for this cold weather ! You must try this easy to bake, crunchy cinnamon apple crumb cake.

Ingredients (Serves 6 – 8)

Cake

1 cup 1/4 of flour
1/2 cup of sugar
2 eggs
1/2 cup of unsalted butter, melted
1/2 cup of unsweetened apple sauce
1 teaspoon of baking powder
1/3 cup of almond milk
a few drops of vanilla extract (optional)

2 Canada grise apples, peeled and cut into thin slices

Crumble topping

3/4 cup of flour
1/2 cup of brown sugar
1/3 cup of oats
1/4 cup of almond flakes
3 teaspoons of ground cinnamon
a pinch of nutmeg
50g of butter, softened
3 tablespoons of almond milk

Method

1-Preheat the oven to 180°C. Grease a round pyrex (glass) tart mould.

2-In a large bowl, mix all the ingredients for the cake mixure. And pour it into the glass mould.

3-Add the apple slices evenly over the cake batter, making 2 layers.

4-To prepare the crumble topping, place all the ingredients into a bowl and using your fingers, rub them until fine crumbles form. Sprinkle this on top of the apple layers.

5-Bake for 45 min to an hour until a toothpick inserted into the cake comes out clean and the crumble topping is golden brown.

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Ingredients (Makes a medium-sized loaf):

Loafcake

330ml full fat coconut milk
150 g of desiccated coconut
200 g of sugar
2 eggs, beaten
220 g of self-raising flour
120 g whole frozen raspberries
2 tsp of vanilla extract
1 tbsp of coconut oil

Toppings

3 tbsp of raspberry jam (for finishing)
1 tbsp of desiccated coconut (for finishing)
A handful of raspberries (for finishing)

Method

Preheat your oven to 175°C.

In a large mixing bowl combine the coconut milk, dessicated coconut, sugar, eggs and vanilla. Stir in with a wooden spoon.

Sift over the flour and stir, and finally fold in the frozen raspberries, the mixture will be thick.

Line a loaf tin measuring around 10cm x 20cm, grease with coconut oil, then lay a 2 to 3 inch wide sheet of baking paper across the middle and up and out of the sides — this is to lift the cake out with later.

Spoon the mixture in to the loaf tin and place in the preheated oven for 1 hour, or until a knife inserted in to the centre comes out clean.

Leave the cake in its tin for 5 minutes, then run a knife around the edge to loosen it and carefully lift it out using the baking paper. Let it cool completely on a wire rack.

Once it’s cold, spread the raspberry jam over the top of the loaf and scatter with more desiccated coconut. Add the raspberries to it and serve!

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