STRAWBERRY, COCONUT, CHIA SEED BANANA BREAD

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Don’t be put off by the long list of ingredients in this recipe because this cake is really worth it. It’s full of flavor and goodness, it’s perfect if your watching the calories but craving that sweet treat. ¬†I understand that Chia Seeds are expensive and especially here in Doha at about 50Qr, however if your lucky enough to have some then this recipe is the perfect one to use them in. Try this cake out and you will love it just as much as I do ūüôā
INGREDIENTS
  • 1 3/4 cup all purpose flour (plain flour)
  • 1 tsp¬†baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup ripe mashed banana (about 2-3 bananas)
  • 1 tbsps coconut oil, melted and cooled
  • 1/3 cup soft brown sugar
  • 2 tsps vanilla extract
  • 1 egg
  • 1/4 cup nonfat plain greek yogurt
  • 2 tbsp milk (soy, coconut, or almond¬†also work)
  • 3/4 cup diced ripe strawberries
  • 1/4 cup smashed raspberries (or you can use more strawberries which is what I done)
  • 1/2 cup unsweetened coconut, plus 3 tablespoons for topping (sweetened is fine, too)
  • 2 tbsps chia seeds
  • 2-4 strawberries, sliced for topping

METHOD

  1. Preheat oven to 180/160c (fan). Grease 9-inch loaf pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  3. In a seperate large bowl, beat together banana, brown sugar, egg, coconut oil, vanilla, yogurt, and milk until smooth and creamy. Slowly add dry mixture to wet ingredients, and mix until combined. Gently fold strawberries, raspberries, coconut and chia seeds into the batter.
  4. Place batter in prepared loaf pan. Sprinkle top evenly with 3 tablespoons of coconut. Place sliced strawberries over the top of the bread. Bake for 50-65 minutes or until toothpick inserted into center comes out clean. Cool on wire rack for 20 minutes, then remove from pan and return to wire rack to finish cooling. Bread is even better the next day.
  5. Bread will stay fresh for a few days when wrapped tightly.

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Source: http://www.ambitiouskitchen.com/2013/05/strawberry-coconut-chia-seed-banana-bread/?crlt.pid=camp.WU49m1lt1UFW

YOGURT AND NUTELLA MUFFINS

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Greek yogurt and Nutella is a match made in heaven when combined in these dreamy muffins. The yogurt and oil mixture makes them very light while the Nutella and equally delicious strudel topping just takes these muffins to another level. These muffins will have you coming back for more and will fast become a staple in your baking repertoire as they are so delicious and easy to make. Happy Baking!!!!

MAKES: 12-14 MUFFINS

INGREDIENTS

  • 2 cups (approx 280g) of plain flour
  • 1 cup (approx 200g) caster sugar
  • 1/2 tsp¬†salt
  • 2 tsp¬†baking powder
  • 1/3 cup vegetable oil
  • 2 eggs
  • 2/3 cup Greek yogurt¬†
  • 1 jar Nutella
  • TOPPING:
  • 2/3 cup (approx 115g) brown sugar
  • 1/3 cup (approx 50g) plain flour
  • 1 tsp cinnamon
  • 2 tbsp soft butter

METHOD

  1. Preheat oven to 200c/180c fan. Line your muffin tray with muffin cases.
  2. In a medium bowl, mix together the dry ingredients; flour, sugar, salt and baking powder.
  3. In a large bowl, mix together the wet ingredients; vegetable oil, eggs and yogurt. Whisk the wet ingredients till fully combined.

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4. Add the flour mixture to the yogurt mixture and mix until just combined.

5.TO MAKE THE TOPPING; Combine the topping ingredients in a small bowl. Mix together with your fingertips to make a crumb like mixture.

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6. Fill the muffin cases with the batter about 1/3 full (about 1 tsp). Add a generous amount of Nutella, add more muffin batter on top of the Nutella to fill the cases to 3/4 full.

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7. Sprinkle the topping mixture over the muffins and bake for 20 mins. Serve and enjoy. Happy Baking!!!

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Recipe taken from: http://juliasalbum.com/2013/08/greek-yogurt-muffins-with-nutella/

HONEY AND ZUCCHINI CAKE

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Yes you have read the title right, this is a recipe for a honey and zucchini cake, so if you are looking for a recipe that will shock and surprise your friends then your search is over. I am always intrigued to try unusual flavor combinations and when I seen this recipe I thought I need to make this, this sounds so weird I need to know if it works. I must admit after I mixed all the ingredients together I was not convinced, lets just say I didn’t feel tempted to lick the bowl clean because the mixture did not look appetizing. However despite my reservation the cake tasted great and the best thing is it’s really healthy; the wholemeal flour, oil, honey and zucchini makes this cake healthy so it is the best of both worlds. I really would urge you to try this cake and to not be put off by how weird it is because it really is worth it. Happy Baking!!!

MAKES: 1 Loaf              PREP TIME: 15mins            BAKE TIME: 45mins

INGREDIENTS

  • 2 Medium Eggs
  • 100g Clear Honey
  • 100ml Sunflower Oil
  • 70g Light Brown Muscovado Sugar
  • 1 Medium Courgette (approx 200g)
  • 225g Plain Wholemeal Flour
  • 2tsp Baking Powder
  • 1tsp Ground Mixed Spice or Cinnamon
  • 50g Chopped Hazelnuts
  • 100g Dark or Milk Chocolate Chips
  • 1tbsp honey, warmed, to finish

METHOD

  1. Heat your oven to 180c and prepare your loaf tin with some baking parchment.
  2. Break the eggs in to a large mixing bowl and add the sunflower oil, honey and sugar. Beat the mixture together until thoroughly combined.

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3. Rinse and dry the courgette, then trim off the ends. Roughly grate the zucchini and weigh out 175g (discard the rest you won’t need it). TIP: Try and grate round the middle of the zucchini, as the middle is really watery and can water down the mixture.¬†Stir the grated zucchini into the egg mixture.

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4. Sift the flour, baking powder and mixed spice or cinnamon into the bowl, add any bran left in the sieve. Mix in the dry ingredients an, then stir in the chocolate chips and nuts (if using) until thoroughly combined.

5. Transfer the mixture to your prepared tin and bake for 45mins until golden brown and a skewer comes out clean.

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6. Place the tin on a rack and immediately brush with the warmed up honey. Run a knife round the side of the tin to loosen the cake, and leave it in the tin for approx. 15mins. Carefully lift the cake out of the tin and on to the rack. Leave the cake to fully cool before slicing. Serve and enjoy.

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Recipe Taken From: The Great British Bake Off Everyday.

DARK CHOCOLATE YOGURT CAKE

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Whenever I tell anybody I LOVE baking and cooking I always get the same comment; “your husband must love you for making all those cakes”, and my reply is “If only he would eat them”. I love to bake and I bake all the time but the downside is I always get stuck with loads of cakes and sweet treats so¬†I love to give them to my friends :), because my husband doesn’t eat them; he doesn’t have much of a sweet tooth. However he does have a weakness for chocolate and dark chocolate especially so I thought I would bake something for him, and I found the perfect recipe for a dark chocolate yogurt cake. The cake is required to be baked in a bundt pan which is a tin that shapes a cake in to a ring, however I don’t have one, but it is definitely on my shopping list now. I found a normal cake tin didn’t do this cake justice; it took longer to bake particularly in the middle. Another problem I had was the cake cracked quite a lot on the top. I think I had these problems because I used the wrong shape and size of tin so the cake rose and baked funny. Forgetting these little problems this cake tastes amazing. It’s so decadent and rich, it is a chocolate lovers dream cake and my husband loved it. I forgot to sieve my cocoa powder when making the glaze so it wasn’t as smooth as I would have liked it, however that didn’t stop my husband licking the pot clean in which I made the glaze. Happy Baking!!!

SERVES: 16             PREP: 20Mins           BAKE: 35-40 Mins

INGREDIENTS

  • 85g Butter, Softened
  • 300g Granulated Sugar
  • 2 Eggs
  • 190g Plain Flour
  • 120g Unsweetened Cocoa Powder
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 285g Plain Greek Yogurt
  • 4 tbsp Milk
  • 1 tbsp Vanilla Extract
  • FOR THE GLAZE
  • 100g Dark Chocolate, chopped
  • 40g Butter, softened
  • 4 tbsp Milk
  • 60g Icing Sugar

METHOD

  1. Pre-heat the oven to 180c/160c Fan and Grease a Bundt pan. I didn’t have a bundt pan so I used a round springform pan.
  2. In the bowl of a stand mixer, cream together the sugar and the butter together until light and creamy. Add the eggs and mix until combined.

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3. Add the flour, cocoa powder, baking powder, bicarbonate of soda and salt, mix on medium-high speed until incorporated.

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4. Next add the yogurt, milk and vanilla extract and mix on medium until incorporated then beat on high for 1 min.

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5. Spread the batter evenly into the prepared pan and bake for 35-40mins or until a skewer comes out clean. Remove from the oven and let cool completely inside the pan. Once cool put on to a serving plate and set aside.

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6. Meanwhile make the glaze. Combine the chocolate, butter and milk in a small saucepan over a medium heat. Stir the mixture until the chocolate has melted, then remove from the heat and stir in the icing sugar until the glaze us smooth. Pour the glaze over the cake, let it drizzle down the side for a nice homemade look.

Serve and Enjoy!!!

Recipe Inspired by: Good to Know Magazine

ORANGE DRIZZLE LOAF

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You have heard of the traditional Lemon Drizzle Loaf, but now I’m going to show you an alternative; an Orange Drizzle Loaf. This one is just as sweet, moist and delicious. ¬†I however have a disclaimer to make, when I first started this blog I said I would show you all my foodie successes and foodie failures and as embarrassing as it is I intend to keep that promise. So to the point, my first failure has kind of happened, I say kind of because it’s not something to severe or that couldn’t be salvaged. Since moving to my new house I have a new oven to get used to and when your not used to an oven it can be a very fickle and frustrating thing, therefore this resulted in me slightly burning the sides of my cake (as you can probably tell from the pictures). All was not lost as I just had to scrape the sides a little and it still tasted great and was still moist. ¬†I hope you have a little bit more luck with your oven when making this cake. Happy Baking!!!

MAKES: 1 Loaf               PREP: 10Mins           BAKE: 1 Hour

INGREDIENTS                                                                                                               

  • 175g Self-Raising Flour
  • 175g Caster Sugar
  • 60g Ground Almonds (if you don’t have any use an additional 60g of Self-Raising flour instead)
  • 125g Butter, Softened
  • 2 Medium eggs
  • 4 Tbsp Milk
  • Finely grated zest of 1 Orange
  • For the Syrup Glaze; –¬†Juice of 1 Orange¬†–¬†90g Granulated Sugar.

METHOD

  1. Preheat oven to 180c/160c Fan, prepare a loaf tin with some baking paper.
  2. Mix all the ingredients in a large bowl (except the ones for the syrup glaze).blog 1
  3. Pour in to a tin and smooth the top, make an indentation in the middle of the cake mixture to stop a peak forming when baking. Bake for 1hr.

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4.Meanwhile make the glaze, this can be made two ways. You can put the orange juice and sugar in a pan and heat up until the sugar dissolves for a more syrup based glaze OR you can just mix the ingredients together for a more crunchy glaze. I went with the syrup based glazed as I feel it makes the cake more moist.

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5. Pour over you chosen glaze as soon as the cake comes out the oven. I find it helps to pierce the cake all over to doubly make sure the glaze seeps in to the cake for that delicious moistness. After you have poured the glaze all over the cake use a teaspoon or pastry brush (I used a pastry brush) to keep covering the cake as the glaze can gather in the corners of the cake tin. Just keep doing this till all the glaze has seeped in to the cake and there is none left in the corners.

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6.Leave the cake in the tin to cool, when cool take it out, serve and enjoy.

Recipe sourced from: Goodtoknow.co.uk