Healthy Salted Caramel Twix Bars

These home-made Twix Bars are a nutrient powerhouse!

Aside from being an easy, on the go snack, these nutrient powerhouses contain essential vitamins, minerals, protein and omega 3 fatty acids. Yes, they are super healthy and super delicious.  And they keep you full and satisfied for a long time.

The base of the twix is made with healthy oats, nuts and some maple syrup.

The caramel layer is made out of dates, some of the most impressive benefits of Medjool dates include their ability to lower cholesterol, lower blood pressure, aid bone strength, protect cognition, boost metabolism, ensure proper hormone production, optimize digestion and help with normal growth and development.
Medjool dates also contain notable levels of magnesium, manganese, copper and calcium, all of which are required to improve bone mineral density in the body. Even if blood tests show that you are not deficient in minerals, this could be because your body is extracting minerals from your bones, especially women are prone to calcium deficiency so adding essential minerals in every snack is an important health decision.

So what are you waiting for? Let’s make some Twix!
________________________________________

🔪 Prep time : 15 minutes
⏰ Cooking time : 25 minutes
🍪 Makes : 16 Twix


INGREDIENTS:
BASE
• 1 cup cashew nuts, preferably soaked for a few hours
• 2 cups oats
• ½ Cup (pea) protein powder
• ¼ tsp. salt
• ¼ cup flax seeds
• ¼ cup coconut oil melted
• ¼ cup peanut butter,
• ½ cup maple syrup or agave syrup or a combo of both (I use 50/50)
CARAMEL
• 1 cup (heaped, well packed) pitted medjool dates
• ¼ tsp. instant coffee granules
• A few drops of natural caramel extract (optional)
• A few tablespoons of water
CHOCOLATE TOP
• ½ cup roughly chopped 80% dark chocolate
• 2 tsp. coconut oil
• Flaked sea salt

INSTRUCTIONS:
1. Pre heat the oven to 350° F / 180° C
2. Drain the cashew nuts and pat dry.
3. Place all the dry ingredients in a high powered food processor and process until fine.
4. Transfer to a bowl.
5. Place the cashew nuts in the food processor and blend until smooth.
6. Place the dry ingredients back into the food processor.
7. Heat the peanut butter, syrup and coconut oil briefly in the microwave until just softened. Add to the rest of the ingredients.
8. Mix everything well.
9. Line a square 8” / 20 cm. baking pan with parchment paper
10. Place all the base ingredients in the baking pan and press down firmly.
11. Bake for about 20-25 minutes, or until golden on top and firm to the touch.
12. Remove from the oven and let cool on a rack in the pan.
Meanwhile make the caramel.
1. Place the dates in a sauce pan with a thick bottom to prevent burning and add the water.
2. Add the coffee granules
3. Cook slowly, stirring often to break down the dates completely. Add a little water if necessary.
4. This can take up to ten minutes depending on the dryness of the dates
5. Keep stirring until you have a thick paste. (that smells heavenly)
6. Add the caramel extract
7. Let cool completely.

When ready to assemble, spread the date caramel all over the cookie base, evenly.
Place in the refrigerator until firm and cooled. Or in the freezer if you are in a hurry
Melt the chocolate in 20 second intervals in the microwave until melted.
Spread evenly over the caramel and return to the fridge until set.
When you are ready to cut the Twix bars, make sure to immerse a sharp knife in hot water before cutting thru the chocolate or it will break unevenly. Cut into 16 squares.
Sprinkle over some flaked sea salt.
And I’m really wondering how long they will last in your home…..let me know, ok?

Enjoy!

Myra XO

Vanilla Layer Cake with fresh Strawberries and white chocolate whipped cream cheese frosting.

Vanilla Layer Cake with fresh Strawberries and white chocolate whipped cream cheese frosting.

Having a good homemade vanilla cake recipe in your repertoire will make life a lot easier for you. This particular cake is easy, light and full of vanilla flavor, so delicious and tender…and it’s pretty much the best vanilla cake recipe you’ll ever make!

So why not surprise your loved one this Valentine’s Day with this delicious vanilla cake with fresh strawberries and the most fluffy white chocolate cheesecake filling you have ever tasted?
Having a good vanilla cake recipe is wonderful since you can always adapt the frosting or buttercream to adjust to your taste or mood. Making a cake from scratch is also very rewarding, just follow the steps in the recipe and before you know it… you’ve got yourself a home-made cake!
This cake is actually fairly easy to make and has the most incredible vanilla flavour, the secret to success is having all the ingredients at room temperature. Then letting the cake cool in the tin after baking, these are important steps.
The cake can also be made one day in advance and in fact I encourage you to do so, since that makes frosting even easier and there is less pressure for you.

The frosting is pure heaven, like white chocolate cheese cake but softer and spreadable.

vanilla cake, strawberries white chocolate

INGREDIENTS:


Cake:
2 ¾ cups / 350 gr. all purpose flour* (see note)
¼ cup / 35 gr. corn starch
2 tsp./ 10 gr baking powder
1 tsp./ 5 gr baking soda
½ tsp. / 2.5 gr. salt
1 cup / 225 gr. butter at room temperature
1 ½ / 300 gr. cups sugar
4 eggs at room temperature
3 tsp./ 15 ml. vanilla extract
1 cup / 225 ml. full fat (Greek) yoghurt
½ cup / 120 ml. milk of choice
½ cup / 110 gr. good quality strawberry jam
2 cups / 400 gr. fresh strawberries

White chocolate whipped cream cheese frosting:
4 oz. / 112 gr. white chocolate, chopped
1 ¾ cup / 420 gr. cream cheese at room temperature
1 ¾ cup / 420 ml. whipping cream
¼ cup / 30 gr. powdered sugar
2 tsp. / 10 ml. vanilla extract
1 tsp. / 5 gr. gelatin powder

 

vanilla cake, strawberries white chocolate

vanilla cake, strawberries white chocolate

INSTRUCTIONS:

For the cake:

Pre heat the oven to 175 C / 350 F.
Grease two 8”/20cm round baking tins, line them with parchment paper and grease lightly with some butter or oil.
Cream the butter and sugar together in a stand mixer until completely soft and fluffy.
Add the eggs one at a time, beating until each egg is fully incorporated.
In another bowl combine all the dry ingredients.
Mix the yogurt with the milk in a jug.
Now set your mixer to the lowest speed and alternate adding flour and yoghurt mixture to the bowl with the butter and eggs, stirring after each addition. End with flour, stir to combine but try not to over-mix.
Divide the batter between the pans and place in the middle of the oven on a rack.
Bake for about 40 to 45 min or until a toothpick pierced in the center of the cake comes out clean and dry.
Remove from oven and leave to cool on a rack for at least 15 minutes  before removing the cakes from the baking tin.
Cool the cakes completely before frosting.

If you do make the cake a day in advance, leave them in the tins and cover very well with foil when completely cooled and place in a cool place or in your fridge overnight. Leaving the cake overnight in fridge makes frosting so much easier, this is a tip I actually got in baking school. 

For the white chocolate whipped cream cheese frosting;
Melt the white chocolate in the microwave, for 20 seconds at a time, stirring each time in between. I do this on the defrost setting of my microwave which is about 450 watt, white chocolate burns faster than regular chocolate so you have to be careful.
Meanwhile beat the cream cheese until completely smooth and soft in your mixer.
Start adding the whipping cream in a slow stream with the mixer running on a low setting. Add the powdered sugar, vanilla and gelatin. Turn th speed to medium high and whip for about 4 to 5 minutes until nice and fluffy.

To assemble the cakes, cut each layer in half, spread three layers with strawberry jam, then about half a cup of frosting,  spread out carefully over the jam. Place another layer of cake on top and repeat. The top layer only has frosting and no jam.
Carefully spread more frosting all around the cake for a naked cake look.
Decorate with more strawberries and flowers on the top and around the cake.

Enjoy !
Myra XO

Chia Seed Bread

Hello Folks, I just need to tell you about my new Chia Bread. My absolute favourite bread as of now.
It’s easy, nutritious, delicious and soooo all round good. You just have to try it. The Chia seed works as a moisturizer for the bread so it doesn’t dry out for….well at least two days, because that’s how long mine lasted. But it would have kept for another day, for sure. Normally home made (natural) bread goes stale within a day. But this one stay nice and fresh for days.
It’s high protein and high fibre, but mostly I can’t stretch enough how yummy it tastes.
I have a lot of favourite breads and I absolutely adore baking bread, like  Fig walnut bread, High Fibre Health Bread or  Norwegian Bread .
But I feel that this is the easiest one.
There is no real baking skill involved so don’t worry if you’re not an every day baker. All you do is knead and bake.

The smell from the oven will make it the best day of the week with a full sense of accomplishment.

Let’s do this!
________________________________________

Prep time : 10 minutes
Cooking time : 50-60 minutes
Makes : 1 small loaf

INGREDIENTS:

  • 340-360 ml hand warm water, about 1 1/2 cup
  • 1 sachet instant yeast, 7 grms. / 1 1/2 tsp.
  • 1 cup whole grain spelt flour
  • 1 cup plain spelt flour
  • 30 grms. / 2 tbsp. chia seeds
  • 1 tsp. salt


INSTRUCTIONS:

Pre heat the oven to 210°C / 410° F
NOTE: Don’t add all the water in the beginning, leave out about a quarter cup and add the remainder if it seems dry.
Put all the ingredients in a mixer equipped with the hook attachment and knead for 5 minutes.
Turn out the dough onto a lightly floured surface and knead for another minute or so and shape into a loaf.
Place the dough in a 20cm / 8″ loaf tin, and cover loosely with cling film that has been sprayed with a little oil.
Let it rise for about an hour. This bread will not rise as much as a conventional loaf, just a bit above the tin.
Place in a pre heated oven and bake for 50-60 minutes.
Check after 50 minutes, by tapping on the bread, If it sounds hollow already insert a wooden skewer. If it comes out dry, remove the bread from the oven.
The baking time also depends on your oven, so be sure to check. Although this bread is very forgiving.
Remove from oven and let cool on a rack before slicing.

Serving tip: A thick slice topped with avocado mash, coarse sea salt and a squeeze of lime.

Enjoy,
Myra XO

Oreo Cheesecake

This cheesecake is such a show stopper! Creamy like you’ve never tasted before. Filled with Oreo cookies on an Oreo cookie base and the wonderful thing about this recipe is that it’s quite straight forward, for the crust you just crush the Oreo cookies with filling and all, add a little melted butter and done.
The filling is really simple too, so creamy and hands down my favourite cheesecake recipe. Unless you don’t want to bake in which case you’d probably be better off with something like this no-bake white chocolate cheesecake with Raspberry swirl , or if you just need a small cheesecake fix you can make these Berry Cheesecake crumble bars instead.
Either way, this cheesecake is thick, rich and dangerously decadent and a must try!

Prep time : 20 min

Baking time : 45-50 min


INGREDIENTS:

• 250 grs / 9 oz / about 22 cookies for crust
• 8 cookies for filling, quartered or roughly chopped
• 3 tbsp. melted butter
• 850 gr. / 3 ¾ cups cream cheese at room temperature
• 1 cup sugar
• 2 teaspoon vanilla
• 1 tbsp. all purpose flour
• 3 large eggs plus 1 yolk at room temperature

INSTRUCTIONS:

1. Heat oven to 350 F / 180 C. Place the cookies for the crust in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Alternatively crush cookies in a food processor by pulsing until completely crumbled. Place in a bowl and add the melted butter, mix well. Press firmly onto bottom of 8 inch/ 20 cm. non-stick spring form pan. Place in the freezer while you make your filling.
2. Beat cream cheese, flour, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating until blended after each addition. Quarter the remaining 8 cookies. Gently stir into cream cheese batter. Pour over prepared crust.
3. Place on a rack in the middle of the oven and bake at 350 F/180 C for the first 20 minutes, then lower the temperature to 320 F / 160 C. Bake for 45 to 50 minutes or until center is almost set. Turn off the oven and open the door just a tiny bit (I put a large wooden spoon in the opening or a folded tea towel), leave the cheesecake in the oven for another hour. This will prevent the cheesecake from cracking*. Cool at room temperature until no longer warm to the touch. Then refrigerate for at least four hours but preferably overnight.
4. When ready to serve, decorate with whipped cream and tiny Oreo cookies if desired. I like to remove the cheesecake one hour before consuming so the cheesecake isn’t too cold.

*the trick to a perfect cheesecake is to NOT remove it from the oven straight after baking, and don’t open the oven door during baking either. This will make it crack. If that does happen any way, it’s not the end of the world, just sprinkle with crushed cookies, or decorate with fruit, Gananche or whipped cream.

Enjoy!
Myra XO

oreocheesecake

berry cheesecake crumble

Berry Cheesecake Crumble Bars

Berry Cheesecake Crumble Bars

These Berry cheesecake crumble bars are an amazing treat. They combine all the things I love in one. Cheesecake being number 1, crumble…because who doesn’t love crumble and obviously the cookie like bottom. And then the layer of juicy fruit. Which of course you can adapt to your favourite fruit.

They are super easy to make and a real crowd pleaser too.

______________________________________________________________________________

INGREDIENTS:

  • 1 cup cashew nuts
  • 3 cups oats
  • pinch of salt
  • 1/2 cup natural oil or butter
  • 1/2 cup plain sugar or coconut blossom sugar

  • 2 packages (8 oz each) cream cheese, softened and at room temperature
  • 1/2 cup sugar
  • 2 tablespoons all-purpose or spelt flour
  • 1 teaspoon vanilla extract
  • 1 large egg at room temperature

————————————————————-

  • 2 cups frozen berries of choice
  • 2 tbsp. corn starch dissolved in two tbsp. water
  • 2 tbsp. sugar (or more to taste)

INSTRUCTIONS

  1. Preheat the oven to 180°C / 350°F . Line an 8-inch baking tray with parchment paper.
  2. In a food processor, combine the nuts, oats, and salt and process until you have a coarse flour. Leave it in the processor.
  3. In a small pot, melt the oil or butter with the sugar over low heat, until the sugar has dissolved.
  4. Pour the wet mixture on top of the oat mixture in the food processor and process until the mixture comes together.
  5. Set aside 1 cup of the crumble mixture for the topping.
  6. Place the remaining oat mixture over the base of the baking tray and push down with your (slightly wet) fingers. Press the dough down tightly. 
  7. Pre bake the crust for 5 minutes. Remove from the oven and let cool for 5 minutes.
  8. Meanwhile make the fruit layer by placing the berries in a saucepan and bring to a slow boil over medium heat. Add the corn starch slurry and sugar and cook until thickened. Don’t stir to vigorously , try to leave some berries whole.
  9. Let cool slightly.
  10. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
  11. Spread all the cream cheese mixture over the oat base
  12. Spread the slightly cooled fruit in an even layer over the cream cheese.
  13. Crumble the reserved cup of oat mixture evenly over the fruit.
  14. Bake, uncovered, for 25 minutes more, until the topping is lightly golden and firm. Let cool in the pan on a cooling rack for at least an hour, then transfer the pan to the fridge until completely cool and firm (preferably over night). If you can’t wait, put the slightly cooled tray into the freezer for about 30 to 40 minutes. Lift out and slice into squares. Store in an airtight container in the fridge. They freeze well too. 

Enjoy!

Myra XO

Peach and Berry Crumble

Since it is pretty much Fall here… yes, this soon. I’m thinking we can all use a little extra comfort.
In the form and shape of crumble, lots of clumpy crunchy comforting lumps of cookie flavoured morsels covering juicy peaches and berries.
To me that is comfort at it’s best.
You can serve it either warm or let it cool and serve it with whipped cream or even ice cream.

It’s simply one of our favourite desserts and we make it all the time with all kinds of fruit, depending on the season, but this particular combo has me running back for more each time, not to mention the cookie like smell coming from the oven during baking.
I actually also love to have this in the morning,  if there are any leftovers and serve it with a dollop of Greek yoghurt. I mean it’s healthy right? Fruit, fibre, yes, I think so.

INGREDIENTS:

Fruit mixture:

2 cups of fresh or frozen berries and/or blueberries
2 -3  roughly chopped fresh peaches, (skin removed)
2 tablespoons honey
1/2 tsp. vanilla extract
1 tablespoon flour

Crumble Layer:

1 1/4 cup rolled oats
1 cup (spelt) flour
1/2 teaspoon baking powder

1/4 cup almonds, roughly chopped
pinch of cinnamon
pinch of salt
6 tablespoons almond butter, soft
6 tablespoons cold butter, cut into small piece (or grated)
1/2 cup maple syrup or light brown sugar

Extra:
1 tbsp of butter for pan or baking dish
whipped cream to serve

INSTRUCTIONS

1. Preheat the oven to 350 F / 175 C .

2. Butter a 10-12 inch skillet or a similar baking dish and set a side. This step just adds flavor.

3. Peel the peaches (as best as you can) and remove the stone, cut them into bite size pieces and place them in the skillet.

4. Add the honey and vanilla and stir to combine.

5. Add the raspberries/blueberries and corn starch and stir carefully until all is just combined.

3. To make the topping, combine the oats, flour, cinnamon, almonds, salt and baking powder in a medium-size mixing bowl. Add the maple syrup or brown sugar. Add the butter and almond butter and use your hands to work the butter into the dry ingredients until everything is combined and lumps form. Sprinkle the topping over the fruit.

4. Transfer to the oven and bake for 40 minutes or until the top is golden and bubbling. Remove from the oven and let cool slightly. Serve warm or at room temperature with whipped cream. Enjoy!

XO

Myra

Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread

The smell coming from the oven while this cinnamon swirl banana bread was baking was simply amazing.

This banana bread, with it’s incredible moistness and sweet banana flavor has tons of very very ripe mashed bananas, this is what makes the bread so sweet and moist and generally very yummy, also yoghurt for freshness (and less butter) and a cinnamon brown sugar swirl in the middle.
Lots of vanilla in it too, because I just love real vanilla, I love it almost more that chocolate.
Making this (and from this day forward your favorite 😉) banana bread is so simple. It’s very straight forward, however it is necessary to have all the ingredients at room temperature.
Get everything out, measure correctly and throw it together.
First mix the dry ingredients and set aside. Then in a stand mixer, mix the wet ingredients.
Mixing the dry with the wet should be done with a rubber spatula because over mixing will turn your banana bread into rubber. And that would be such a shame. Just about 8 strokes with the spatula until all the flour is absorbed. No more.


⏰ Prep time : 10 min
🍧 Cooking time : 40-45 min approx.
🍴 Makes : 1 loaf


INGREDIENTS:

• 2 cups (250gr.) all purpose flour or half whole wheat and have plain or even spelt flour.
• 1 teaspoon baking soda
• pinch of salt
• 1/2 teaspoon ground cinnamon
————————————–
• 3/4 cup (150gr. ) packed coconut sugar or regular light brown sugar
• 1/2 cup (115 gr.) unsalted butter, room temperature
• 2 large eggs, at room temperature
• 1 1/2 cups mashed very ripe banana (about 3 bananas)
• 1/3 cup plain yogurt
• 1 teaspoon vanilla extract
________________________
• 2 tbsp. coconut sugar or light brown sugar
• 1 teaspoon ground cinnamon

cinnamon swirl banana bread

Directions:

1. Preheat oven to 180°C/350° F. Spray a 9×5-inch loaf pan with cooking spray. Set aside.
2. In a bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
3. In the bowl of an electric mixer, beat the brown sugar and butter on medium speed until well blended and creamy– about 3 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Add the mashed banana, yogurt, and vanilla. Mix on the lowest stand for just a minute or so.
6. Remove bowl from mixer.
7. Add the dry ingredients in one go and gently fold to mix with a spatula. Do not overmix. Just until all the flour is no longer visible, about 10 folds.
8. Mix the cinnamon and the sugar for the center swirl.
9. Spoon half of the batter into prepared loaf pan. Sprinkle the cinnamon-sugar in one straight line on the batter. Cover with more batter and make swirls or zig-zags with a knife.
10. Top with remaining batter. Bake for 50-55 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
11. Slice and enjoy.
12. Banana Bread will keep for about a week in an airtight container.

Enjoy!
Myra XO

If you make this, don’t forget to snap a pic and post it on Instagram. Remember to tag me in your picture @thecookingspoonblog so I can see your delicious creations.

wonder bread

Norwegian Health Bread

wonder bread

This amazing bread was originally invented by a Norwegian Pastor named Marksett, and is nothing short of a miracle. Jam packed with nutrients and no flour, no yeast and no leavening whatsoever. Pure natural ingredients for a real bread.
Oats, seeds, olive oil, salt and water, that’s it. The Chia seeds and Psyllium act as binding agents.
A nutrition BOM, so to speak. Full of fibre and healthy fats. I eat two slices a day and I can assure you, it’s plenty and very delicious. Toasted it’s pure heaven.
The beauty of this loaf is that it has to be made with lots of love, almost like therapy. You need to mix the ingredients and leave it overnight in the fridge so that all the seeds and fibre can do their “thing” and expand. Bake the next day. A slow bread if you will, worth every bit of effort.

wonder bread

wonder bread

wonder bread
Freezes well too!


Prep time: 15 minutes
Waiting time: overnight
Cooking time : 70 minutes
Makes 1 loaf


Ingredients:

• 1 ½ cups rolled oats (if making gluten-free, make sure to get certified gluten-free oats)
• ½ cup Pumpkin seeds
• ½ cup Sunflower seeds
• ½ cup flax seeds whole
• 3 tbsp. flax seeds cracked or roughly ground
• 2 tbsp. Chia seeds
• 2 tbsp. Psyllium seed husks
• 2 tbsp. sesame seeds
• 1 tsp fine grain sea salt
• 1 tbsp. olive oil
• 1 3/4 – 2 cups water

wonder bread

Directions:

1. In a bowl combine all the dry ingredients, stirring well. Whisk oil and water together in a measuring jug. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick , first add the 1 ¾ water and then the remaining ¼ up if necessary. See how it goes. It will however become a big ball. See picture.
2. Cover with cling film and place in the fridge overnight.
3. The next morning, remove the bowl from the fridge and let sit at room temperature for about an hour before baking.
4. Grease a loaf tin, ( 8”/ 20 cm.)
5. Do not preheat oven.
6. Place loaf pan in the oven on the middle rack, and bake at 350° F / 175° C for 70-75 minutes.
7. If the loaf gets to dark, make a tent cover of aluminum foil and cover loosely. Test with a wooden skewer to see if the bread is done. The wooden skewer may be moist but not sticky.
8. Bread is done when it sounds hollow when tapped. It should also have shrunk away from the edges of the tin. Let cool about twenty minutes and remove from tin. Then cool completely before slicing.
9. Store bread in a tightly sealed container for up to four days, or freeze.

Enjoy!

Myra Xo

wonder bread

pepper honey hamburger buns

Black Pepper Honey Brioche Hamburger Buns

pepper honey hamburger buns

I have a problem with store bought hamburger buns, the ones you buy in a plastic bag, the ones that fall apart by the first bite, the ones that have an insipid dull factory flavor of nothing that completely leaves you hanging and doesn’t really do your scrumptious burger justice.
You know the kind right?
A good burger, is crunchy on the outside, juicy on the inside with a good amount of flavor, you need a bun that can keep up, a bun that can endure the whole burger eating experience until the very last bite. You’re with me, I know it.

Well I’ve got you covered. Give these a try for your next cook-out and your store-bought-bun-days are over… forever….THE END


Prep time : 15 minutes plus rising 2 hrs.
Cooking time : 15 minutes
Makes: 8 large buns


INGREDIENTS:

• 3/4 C. warm water
• 1/4 C. warm milk, soy or regular. (I use Soy)
• 2 ½ tsp. instant yeast
• 3 tbsp. honey
• 2 eggs, at room temperature
• 3 tbsp. butter, melted and cooled
• 4 ½ C. Spelt flour
• 1 1/2 tsp. salt
• 1 tsp. Black cracked pepper * SEE NOTE
• 1 egg beaten for glaze
• 1 tsp. honey
• 1 or 2 tbsp. sesame seeds for sprinkling on top
* NOTE : Two ways for cracking the pepper, either set your pepper mill to the course setting or crack whole pepper corns in a pestle and mortar.

brioche hamburger buns

pepper honey hamburger buns

INSTRUCTIONS:

Mix the first 4 ingredients in a bowl and let the yeast proof for 5 minutes until frothy.
Beat the eggs and the butter together,
In the bowl of a food processor set with the hook attachment, add the flour, salt and cracked pepper and give it a stir, slowly add the eggs and butter mixture and continue with the yeast/milk mixture.
Set the processor on low and knead for 10 minutes.
Turn out the dough on a floured surface, and give it a few turns and shape into a ball.
Put into a bowl sprayed with oil and cover with oil sprayed cling film. Let rise in a warm place for 2 hours. Until double in size.
Take the dough out of the bowl and put it back on your work surface sprinkled with a little flour. Knead a few times and shape into 8 buns. Put them on a baking tray covered with baking paper. Brush the buns with the beaten egg and honey mix and sprinkle with sesame seeds. Cover the buns with cling film that has been sprayed with oil. Let rise for another 30 min.
Preheat the oven to 400 °F.
Bake the buns for 14 -15 minutes, turning them once half way. Let cool on a rack.
If using for burgers, split them in half and toast slightly on the bbq for a few minutes.
Leftover buns freeze well.

Enjoy!
Myra XO

pepper honey hamburger buns

brown butter vanilla donuts with chocolate frosting

Brown Butter Vanilla Donuts with Chocolate Frosting

brown butter vanilla donuts with chocolate frosting

Just three weeks ‘till Fall and I couldn’t be more excited about it. I can Finally turn on the oven without feeling like a basket case because yes, I did bake during Summer and people did call me crazy. But in their defense it was 36° C / 97° F at one point so who can blame them?
Either way I’m glad the heat wave(s) are over , I love Fall and rain and long hikes in the forest with that wonderful musky smell.
Then coming home to hot coffee and something freshly baked, like Donuts.
These Donuts. They only take 10 minutes to bake!
Brown butter Vanilla Donuts with Dark Chocolate frosting. Oh my….and since they’re baked it’s OK to eat two.
And the even greater part is that they’re low fat. Wait no, the greatest part is actually that you can’t tell they’re low fat. Awesome right?
Yes, you can definitely eat two , you totally deserve it!


Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings: 8


Ingredients:

• 1 Cup + 1 tbsp. white Spelt flour nr. 1050
• 1 tsp. baking powder
• ¼ tsp. baking soda
• Pinch of salt
• 1 large egg room temperature
• 2 ½ tbsp. butter
• 2 tsp. vanilla extract
• ½ cup buttermilk
• 1/3 cup caster sugar
• 100 gr. / 4 oz. chocolate chips
• 1 tbsp. coconut oil or butter
• 1 tbsp. honey

brown butter vanilla donuts with chocolate frosting

brown butter vanilla donuts with chocolate frosting

brown butter vanilla donuts with chocolate frosting

brown butter vanilla donuts with chocolate frosting
Instructions:

1. Pre heat oven to 180 C / 350 F
2. Lightly butter your Donut pan.
3. Whisk together in a large bowl, the flour, baking powder, baking soda and salt. Set aside.
4. In another bowl or large jug, whisk together the egg, buttermilk, sugar and vanilla extract.
5. Meanwhile heat the butter in a small dish in the microwave at 30 second intervals until brown and fragrant. It takes about 4, 30 second sessions but may depend on the power of your microwave.
6. Alternatively heat in a small sauce pan until light brown and fragrant without it getting burnt.
7. Let cool a little bit before adding to the egg and buttermilk mixture.
8. Add the wet ingredients to the dry ingredients and stir until just combined.
9. Fill a donut pan with the mixture, about ¾ full in each cavity.
10. Place on a rack in the middle of the oven and bake for 10 minutes.
11. Remove from oven, insert a wooden skewer to test if the donuts are cooked through, the skewer should come out dry.
12. Let cool on a rack for 10 minutes before removing the Donuts from the pan. Let the Donuts cool completely before frosting.
13. To make the chocolate frosting, melt the chocolate, coconut oil or butter and honey in the microwave at 30 second intervals until fully melted, stir to combine.
14. Place chocolate in a shallow dish or bowl large enough to dip in the donuts.
15. Dip each Donut in the melted chocolate and decorate with sprinkles or chocolate shavings.
Enjoy!
Myra XO