Vegan Banana Breakfast Loaf!

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Oh I ate so much of this πŸ™‚ It is super easy, one bowl and makes a delicious breakfast, especially with leftover custard. Best enjoyed on a sunny Sunday morning!

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It also had a really nice crust which I was almost tempted to pick off (my pet peeve is people only eating the tops of muffins and leaving the rest for others……).

Vegan Banana Breakfast Loaf (One Bowl)
Ingredients:
1/3 cup oil
1/2 cup any milk
4 ripe bananas, mashed
1 Tbsp agave or honey
1 Tbsp white vinegar
Bit of vanilla
1/2 cup sugar
3/4 tsp baking soda
Some Chinese 5 Spice, Cinnamon and Ginger
1/2 cup whole wheat flour
1&1/2 cups flour
1/4 cup rolled oats

Instructions:
Preheat the oven to 180 degrees Celsius and grease or line a big loaf tin.

In a large bowl, mix together the oil, milk, bananas, agave/honey, vinegar and vanilla. Then mix in the sugar, baking soda and spices. Finally, add the flours and oats on top and fold in gently until just combined.

Pour into the loaf tin and bake for about an hour, until a skewer comes out clean when inserted.

Cool slightly and eat!

Makes one large 25x15cm (approx) loaf. You can bake it in a flatter tin if you like πŸ™‚ Lasts a few days and is DELISH when toasted!

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Happy baking all!

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Gingersnaps

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Cute and easy and great with coffee/tea/chai πŸ™‚ This recipe also makes a lot of them, so they are good to package up as gifts if you like!
I made them for a Christmas dessert which I will have to post the recipe for later; with limoncello gelato! They are great if you need cookie/graham cracker crumbs and want them home made.

 

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Ginger Snap Cookies

Ingredients;
100g butter
100g white sugar
ΒΌ tsp fresh grated ginger
1 egg
210g flour
2 tsp ground ginger
ΒΌ tsp baking powder

Instructions:
Soften the butter and beat the sugar and grated ginger until light and fluffy. Mix in the egg gently until combined. In another bowl, mix together the flour, ginger and baking powder. Add a spoonful at a time into the butter mixture. If you are using an electric mixer, you may have to finish this off my hand. Form a dough a chill for about half an hour.
When ready to bake, preheat the oven to 180 degrees Celsius. Line few baking trays, but don’t fret if you don’t have many; just do it in batches like me!Β  Roll out the dough on a floured surface until it is about 4mm thick. Cut with your desired cookie cutter and transfer to the trays, leaving a bit of a gap between each one. Bake for about 20 minutes, until nice and golden and the cookies shift when nudged. Cool in wire racks and store in an airtight container. You could dust with icing sugar or ice then if desired.
Makes a good 70 odd, if you are using a small cookie cutter. Lasts (when untouched) a few days.

Have a wonderful week everyone!

Sami

Apple and Cherry Friendship Cake AKA How to Use Up Sourdough Cake Starter

Yes, how cute indeed! Not the cake, she’s a hefty but loving thing; the idea. This is also referred to as Amish cake or Herman the German Cake. I don’t include a recipe for the sourdough starter, because I know for a fact that there are a number of wonderful bloggers and writers who have done wonderful jobs of describing and detailing the process. I’ll leave it to them πŸ™‚
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The final stage of the starter requires you to split the dough into four amounts and use one of them for a cake, giving the others away to friends (hence ‘friendship’). Unfortunately, our batch of starter sat there for a few more days and eventually it got the point where I knew I had to use it all up somehow. For those of you who are looking to do the same, I have a recipe to help you!
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I am sure we are all feeling the effects of Christmas time, whether we be in the northern or southern hemispheres, so I found this cake made the cut. It’s full of fruit and spices, and is ridiculously easy. Just mix all the ingredients together and voila! Bake away! HOWEVER please do not get too hasty when unmolding the cake! I did it while mine was still warm and it almost fell apart. Not my greatest culinary moment, I admit πŸ™‚ Still, the cake was delicious, with a nice sourdough tang (gentle, I promise), much more of a success than I had expected.

Just a few more notes!
-I am quite sure that a circle cake tin will do just fine, as that is what all the other friendship cake recipes I have seen use.
-Not cherry season? You could use tinned cherries or just leave them out. Or use other fresh or frozen berries.
-Go nuts on the spices! Adapt them to your tastes.
-This recipe uses the sourdough by weight. A bit annoying, sorry, I know! I still had enough dough for one more part to give away though.

Apple and Cherry Friendship Cake
Ingredients:
150g white sugar
300g flour
2&1/2 tsp baking powder
2 tsp cinnamon
2 eggs
150ml oil
300g sourdough starter
100ml milk
240g chopped apple
170g cherries

Instructions:
Grease a large ring tin and preheat the oven to 180 degrees Celsius.
Mix the sugar, flour, baking powder, cinnamon, eggs, oil, sourdough and milk until smooth. Mix in the apple and cherries, then pour into the tin. Bake for one hour, until a skewer comes out clean when inserted.
Cool completely in the tin, then turn out carefully and serve. Lasts a few days.

Enjoy everyone, thank you for reading!

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Rugelach AKA how to use up failed cream cheese frosting!

You know the feeling….when something goes wrong in the otherwise calming haven that is the kitchen…… trouble in paradise. I’m sure we’ve all overbaked a cake, underbaked cookies or pastry, burnt something…. Well this time, it was cream cheese frosting that gave me grief. Having made it successfully before, and taking perhaps a too carefree approach to whipping it up, I was almost reduced to tears as it curdled and split. Beyond return 😦 Also I have used up all of the cream cheese, so that was the end of that. SO, what to do? Shove it in the fridge and sleep on it. The result?Image
I think you’ll find that these baking failures let you discover your inner baker’s initiative πŸ™‚ I hope it does anyway! I knew that a biscuit would be the most likely answer to the problem, and I remembered seeing countless recipes for rugelach online, so put two and two together and…it actually worked!
I’ve included two recipes for the dough here; one is using my measurements, the other is for those of you who have had an unfortunate experience like me and want to resurrect some failed frosting (I feel your pain, really.).
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Rugelach
My dough:
100g butter
150g cream cheese
3/4 cup icing sugar
Juice and zest of one lemon
1 egg
1&1/2 cups flour
Dough using up frosting:
Whatever amount of failed frosting you have
1 to 2 eggs, depending on your judgement
Enough flour to make a dough
To fill:
Brown sugar
Chopped nuts
Raisins
Maybe some cinnamon (I forgot it!)
Instructions:
Preheat the oven to 180 degrees Celsius and line two baking trays.
For my recipe, soften the butter and mix it with the cream cheese, icing sugar and lemon juice and zest, not worrying if it curdles. Add the egg, and then the flour bit by bit, taking it out of the electric beaters and finishing it by hand.
Using frosting: add the egg(s) and mix, then add the flour bit by bit until you have a soft but rollable dough.
Roll the dough on a floured surface into a big rectangle. Sprinkle the sugar, nuts, raisins and spices on top, and cut into isosceles triangles. Roll them up like croissants! Place them on the trays and bake for about 15 minutes, until the edges are golden and the bottom is golden too. Leave to cool. My recipe makes about 30.
(I made some with raisins and some without. I’m glad I forgot the spice and it would have clashed with the lemon flavour, but you can do what you like!)
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