Orange glazed Cinnamon Rolls

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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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Nectarine upside-down cake

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This moist cake is ideal for a cookout or summer potluck!

Ingredients (1 cake)

Dry ingredients:

1 cup of all-purpose flour
1/2 cup of sugar
1 teaspoon of baking powder
1/4 teaspoon salt
1 tsp ground cinnamon

Wet ingredients:

2 eggs
3/4 cup of Greek yogurt
1/3 cup butter, melted
1 teaspoon vanilla extract

2 large nectarines, pitted and sliced thinly
Method

1-Preheat your oven to 180°C and butter a round cake mould

2-In a large bowl, sift the flour with the baking powder and salt. Add the sugar and all wet ingredients, and whisk until it is well combined.

3-Place the nectarine slices in the bottom of the mould forming a rosace (about 2 layers of slices).Pour the cake batter over them.

4- Stick into the preheated oven and cook for about 35min, or until a knife inserted in to the centre comes out clean.

Leave the cake in its mould for 5 minutes, then run a knife around the edges to loosen it and carefully turn it upside down on a serving platter (that is larger than your mould).

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Raspberry & Banana Muffins

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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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Orange and Chocolate Sponge Cake

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Ingredients

For the cake:

1 cup of all-purpose flour
1 ¼ teaspoon of baking powder
½ teaspoon of salt
½ cup of unsweetened cocoa powder
50g of dark chocolate, melted (I used Lindt 70%)
1 cup of sugar
2 eggs
¾ cup of vegetable oil
2/3 cup of milk
Juice of 1/2 an orange

Method

1- Preheat your oven to 180°C and butter a round cake mould

2- In a large bowl, sift the flour with the cocoa powder, baking powder and salt. Add the melted chocolate, sugar, eggs, oil, milk and orange juice. Whisk until it is all incorporated. Add the vegetable oil, milk and vinegar. Finally add the dry ingredients and whisk until it is well combined.

3- Peel 2 oranges and slices them (about 0,5 cm thick)

4- Place the orange slices in the bottom of the mould. Pour the cake batter over them. Stick into the preheated oven and cook for about 45min, oven 50min, or until a knife inserted in to the centre comes out clean.

Leave the cake in its mould for 5 minutes, then run a knife around the edges to loosen it and carefully turn it upside down on a serving platter (that is larger than your mould).

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Chocolate & Coconut Fondants

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Chocolate fondants, lava cakes, moelleux, mi-cuits au chocolat… You name it!

It doesn’t get much more indulgent than these downright delicious melt-in-the-middle chocolate desserts, which you can complete in 15min tops!

5 min to make the batter, 2 min to pour it into the mould, 8 min to cook….Et voilà.

PS. Whenever I crave chocolate after a meal (meaning, often), I make Chocolate fondants.
This recipe is slightly twisted since I used coconut oil and coconut flour : makes a great combo with the chocolate.

Enjoy!

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Ingredients (makes 6 medium-sized cups)

1/3 cup of dark chocolate, melted (I used Lindt dessert)
1/3 + 1 tbsp of coconut oil
2 eggs
1/4 cup + 2 tbsp of all-purpose flour
1/4 of coconut flour
1/2 cup of sugar
1 tablespoon of unsweetened cocoa powder
2 teaspoons of vanilla extract
a pinch of salt
Coconut shreds or flakes (optional)

Method

1-Preheat your oven to 180°C.

2-Butter a silicone 6-muffin tray.

3-Microwave the coconut oil and chocolate in a large glass bowl, about 1 minute. Add all the other ingredients and whisk until combined.

4-Pour the batter filling each section of the mould (fill slightly over 3/4)

5-Bake until the sides are firm and the centers are soft, about 8 minutes. Let stand 1 minute before removing gently each cake. Top with coconut flakes and serve with vanilla icecream (optional). Bon appétit!

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Tarte Tatin

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Ingredients (Serves 6-8)

1 roll of puff pastry
4 medium Canada grise apples (or a variety of sweet and acidic apples)
130g of sugar
2 tablespoons of butter
15ml of heavy cream
4 tablespoons of water

Method

1-Preheat your oven to 180˚C

2-Grease a 20cm diameter round mould (with relatively high sides > 6 cm)

3-Wash and peel the apples, then halve them horizontally and get rid of the seeds and core. Cut each half in 0,5 cm thick slices.

4-Place the slices in the bottom of the mould in a rosace shape. Continue layering the slices until there are non left.

5-In a casserole, heat the sugar with some water over medium to high heat. Cook until the mixture forms a light caramel. Remove from heat and gently stir in the butter and heavy cream. Pour the caramel onto the apple slices.

6-Lay the pastry on top of apples and carefully tuck the pastry down right into the edges using a wooden spoon so you don’t get burnt from the hot caramel

7-Bake the tarte Tatin for about 25 to 30 minutes, or until golden, with caramelly pieces bubbling up from under the edges

8-Remove the tarte from the oven. To make it look like a tarte Tatin you need to turn it out: get a serving plate larger than your mould and put oven gloves on.

Put the plate on top of the mould, then quickly turn it out. Put it to one side for a few minutes, so the caramel can cool down, then divide it up and serve with some vanilla ice cream.

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Matcha & Coconut Minicakes

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Ingredients (makes about 16)

3/4 cup of coconut flour
1/2 cup of all-purpose flour
1 1/2 teaspoons of ground cardamom
2 teaspoons of vanilla extract
1 1/2 tablespoon of matcha powder
2 teaspoons of baking powder
a pinch of salt
1/2 cup + tablespoons of sugar
1/3 cup + 2 tbsps of coconut oil
1 large egg

2 tablespoons of confectioner’s sugar
1/2 teaspoon of matcha powder

Method

1-Preheat your oven to 180°C

2-Line 2 baking sheets with parchment paper. Set aside

3-In a bowl, whisk all the dry ingredients, except the matcha powder, together.

4-In another bowl, mix wet ingredients until combined.

5-In a small bowl or glass, stir matcha powder and 1 tablespoon of water together. Blend into wet ingredients mix then sift in the dry mixture. Make sure not to overmix.

6-Form dough into small rounds about the size of a golf ball (or 20g each in weight). Place on parchment-lined baking sheets. Bake for 8 min or until bottoms are lightly brown.

7-Let cool on baking sheet for 1 minute befor transfering to a rack.

8-When completely cool, mix confectioner’s sugar with matcha powder. Sprinkle over cookies and serve. Bon appétit!

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Orange, Date, Apricot & Hazelnut Spice Loafcake

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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.

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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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Lemon, White Chocolate, Pistachio & Cardamom Sablés

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Ingredients (Makes 14 small cookies)

1 ¼ cup of all-purpose flour
1/3 cup of sugar
100g of unsalted butter, softened
Zest of 1 lemon
1/2 cup of pistachios, roughly chopped
50g of good quality white chocolate, roughly chopped (I used Lindt)
1 tsp vanilla bean powder
2 teaspoons of ground cardamom
1/2 teaspoon of salt

Method

1-Pre-heat your oven to 175°C.

2-Line two baking trays with parchment paper and set aside.

3-In  a large bowl, cream the butter and sugar together. Fold in all the other ingredients until just combined.

4-Form a ball with the dough and place it onto a floured surface. Roll the dough out using a rolling pin until it’s about 0,7 cm thick, then cut the dough into 5 cm rounds using a cookie cutter or a drinking glass (or even a mug!)

5-Place the cookie rounds onto the pre-lined baking trays.

6-Bake in the oven for about 8 minutes (or until pale golden).

7-Let the cookies cool for about 3 min before placing them on a wire rack. Enjoy while still warm, with a cup of green tea!

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