Author Archives: The Cooking spoon

Homemade Chocolate Pudding Pops

INGREDIENTS

1/2 a bag of chocolate pudding mix (28 grs)
175 ml. milk (I used barista Oat milk)
75 gr creamy almond butter
30 ml. / 2 tbsp. Rice syrup or maple syrup
200 gr dark chocolate* see note below
15 ml. / 1 tbsp. Natural oil
A handful of mini chocolate chips
Ice cream molds

INSTRUCTIONS

Combine the pudding mix with 75 ml of the milk in a jug and stir until everything is dissolved.
Bring the remaining 100 ml of milk to a simmer in a heavy bottomed saucepan. Once the milk has reached a simmer, lower the heat and add the pudding mixture to the saucepan, stirring constantly for about two minutes.
Remove from heat, add the almond butter and syrup and stir to dissolve and combine.
Let cool a little then fill ice cream molds halfway, divide some chocolate chips over the pudding and top with the remaining mixture. Insert the sticks and cover the molds.
Place in the freezer for at least 6-8 hours.
Melt the chocolate and oil in a microwave safe bowl, in the microwave at 30 second intervals until melted. Pour chocolate into a tall glass, so you can dip the whole chocolate pudding pop into the chocolate.
Remove the chocolate pudding pops from the freezer and take them out of the molds.
Dip each chocolate pudding pop into the melted chocolate and then hold in an upright position for 30 seconds until the chocolate sets. Place each pop on a parchment lined board or plate and put back in the freezer until ready to serve.

Enjoy!

More yummy desserts?

*There will be chocolate left over, but you need the initial 200 grams so you can immerse the entire pop in one go. Leftover chocolate can be poured into a plastic container and kept in the refrigerator or freezer for another time.

Oatmeal banana breakfast muffins with cookie dough crumble

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Where to start with these Oatmeal Banana breakfast muffins? They are the best, everyone in my family loves them and I can’t seem to bake them fast enough to keep up with the demand.
As you know I love baked Oatmeal, but at a certain point you want something else in the morning. Something even easier, better and more delicious. Also more suitable for warmer weather.

They are so simple to make, I blend the wet ingredients in the blender, then poor this over the dry ingredients in a large bowl, give it a stir and scoop into lined muffin tins. Sprinkle with plenty of the topping and bake, that’s it.
The great thing about these Oatmeal banana breakfast muffins is that you can also make these well ahead of time and store them in the freezer. Just pop them in the microwave to re-heat for a bit before serving. I actually microwave them for one minute from frozen, and they are warm and yummy and taste like freshly baked.

I almost forgot to mention the topping, the best part of course. The topping tastes like cookie dough and forms big lumps, just the way I like it and once baked, has a slight crunch too it. You’ll love it!
These Oatmeal banana breakfast muffins are also the perfect treat for when that afternoon sweet tooth hits.

Makes 6 jumbo muffins or 8-10 smaller ones.

INGREDIENTS:

Dry:
1.5 c. oat flour
1 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. chocolate chips
Pinch of salt
1 tsp. cinnamon
Wet:
1/2 c. Greek yogurt
1/4 cup natural oil
2 ripe bananas, peeled
2 large eggs at room temperature
2 tsp. vanilla extract
1 tsp. stevia extract or 2 tbsp. light brown sugar
2 tbsp. honey

Topping:

3 tbsp. light brown sugar
1/2 c. All purpose flour
2 tbsp. Natural oil or cold butter

INSTRUCTIONS:

Pre-heat oven to 180C/350F.
In your blender, add all the wet ingredients and blitz until smooth.

Meanwhile add all the dry ingredients to a large bowl, also the chocolate chips and give everything a good stir.

Pour the smooth batter from the blender over the dry ingredients and stir with a spatula until just combined.
Scoop into lined muffin tins, I use 6 large muffin tins or you can make 8-10 smaller ones. You have to adjust the baking time, see below.

Make the topping by adding all these ingredients to a smaller bowl, and stir to combine. You can use your fingers to crumble the dough. Place a good amount on top of each muffin.

Place the muffins on a rack in the middle of the oven and bake for 25 min for 6 jumbo muffins or 20 min for 8 medium muffins. But since every oven is different, I advise you to always do the wooden skewer test, when inserted in the middle of the muffin, it should come out just dry, then they are done.

Enjoy!

Spelt Baguette

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Making bread at home can be daunting, but what if I were to tell you that I truly believe anyone can do it

Especially this recipe, it’s a” throw it together and forget about it” kind of recipe.

Almost that is, you do have to mix and knead a little bit.

Let me elaborate, you place all the ingredients in a bowl, knead for a few minutes, by hand or mixer. Then you cover the bowl tightly and put it in the refrigerator for 10 to 12 hours.

The next morning, you knead again for a minute or two, shape into four or six baguettes and cover for half an hour, then bake. It’s that simple.

The aroma of freshly baked Spelt baguette in the morning is like nothing else, you might think you’re in Paris! Just add a café au lait, and you’re good to go.

INGREDIENTS:
500 gr Spelt flour
350 ml water, hand warm
2 gr yeast
6 gr salt

INSTRUCTIONS:
Place all the ingredients in a large bowl and mix by hand or use a mixer with hook attachment. Knead dough for 5 minutes and cover bowl tightly.

Place in refrigerator for 10 to 12 hours or overnight. Can also be made early in the morning for an evening bake.

After the resting period in the refrigerator, take the dough out of the bowl and place on a floured surface. Knead for two minutes and shape into four or six Spelt baguettes. Rolling the dough tightly, so you squeeze out all the air.

Place the baguettes on a parchment lined baking sheet and score the Spelt baguettes with a sharp knife. Cover with a tea towel and let rise for 30 minutes.

Pre-heat your oven at this point to 240 C / 460 F, place a small ovenproof container filled with hot water in the back of the oven. Place the Spelt baguettes in the middle of the oven and bake. For 4 baguettes it is 17 minutes approximately, for 6 smaller baguettes 15 minutes approximately. You may have to turn the tray halfway baking depending on how good your oven is.

Remove from oven and let cool on a rack.
When tapped, the bread should sound hollow.

My favourite way to eat fresh baguette is with French country butter, preferably salted and strawberry jam. Enjoy!

Blueberry Lemon Banana Bread

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With summer on it’s way, it is time to lighten things up a bit, including my daily slice of Banana bread.
I have come up with a Blueberry Lemon Banana bread that is light and fresh. We all love the Blueberry and Lemon combination, it’s a classic! And the bursting little Blueberries in every bite make this an irresistible treat. Perfect for breakfast, afternoon tea or as a simple snack.
I have made this Blueberry Lemon banana bread recipe with my gluten free flour blend but you can substitute it for regular flour, you may need to add a little splash of milk or water to the batter since regular flour absorbs more liquid. Just add about two tablespoons, it should be a thick batter but pourable.

INGREDIENTS:

3 medium very ripe bananas
2 large eggs
1/3 cup oil
1/3 cup rice syrup, honey
Juice of 1/2 lemon
2 tsp. vanilla
1/8 tsp. Salt
2 cups (gluten free) all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 cup blueberries tossed in one tablespoon flour, frozen *
Zest of 1/2 lemon (yellow part only)

INSTRUCTIONS:

Pre heat oven to 180C/350F
Line a loaf tin with parchment paper and spray with oil.

Start by blending the bananas with the eggs, oil, rice syrup or honey, vanilla and lemon juice, in a blender or food processor until smooth. Alternatively you can mash and whisk by hand in a large bowl.
In a large bowl, mix the flour, salt, lemon zest, baking powder, baking soda and whisk to combine. Add the batter from the food processor and mix carefully with a rubber spatula to combine. Add the blueberries and combine gently.
Pour into loaf tin and place in the middle of the oven, bake for 50 to 55 minutes or until cooked thru. Insert a wooden skewer into the middle to test, if it comes out dry the blueberry banana bread is done. Remove from oven and place on a rack to cool.

Enjoy!

*Note: I prefer frozen Blueberries since they keep their shape better.