Category Archives: bread

Double chocolate zucchini banana bread

Chocolate zucchini banana bread

One bowl and 15 minutes, that’s all it takes.

Death by Chocolate cake is the first thing that comes to mind when I think about this dense chocolatey zucchini banana bread.

It’s by far our favorite one.

Intensely chocolaty…with chocolate in the batter and more chocolate in the form of chocolate chunks, and plenty of them. Soft gooey puddles of chocolate throughout, a tender crumb and so perfectly soft yet firm enough to slice effortlessly.
There’s just something about homemade banana bread that I find irresistible, add chocolate to the equation and you’ve got yourself the perfect breakfast, tea or dessert loaf.
About the ingredients, when it comes to  cocoa, I like to get the best quality I can get my hands on.  It’s worth the extra money.
The yoghurt may come as a surprise but it is perfect to balance out the intense chocolate flavor. 

INGREDIENTS:

  • 1 1/2 c. grated zucchini (after squeezing dry), about 1 large
  • 1 cup bananas mashed, about 2 large
  • 2 eggs
  • 1/4 cup melted coconut oil
  • 1/2 c coconut sugar
  • 1/4 cup regular plain yoghurt
  • 2 tsp. vanilla
  • 1 1/2 c all purpose flour
  • 1/2 cup whole grain flour
  • Pinch of salt
  • 1/3 c cocoa powder
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 cup chopped dark chocolate or  chips

INSTRUCTIONS:

Pre heat the oven to 180C/350F. Line a buttered loaf tin 22cm/9″ with parchment paper.

Start by grating the zucchini with a medium grater onto a kitchen towel. Bring the corners of the towel together and squeeze out all the moisture. Set aside.

In a large bowl mash the bananas with a fork, add the eggs, coconut oil, sugar, vanilla and yogurt. Beat together until well combined. Add the zucchini and stir to combine.

In a separate bowl combine the flour, salt, cocoa, baking powder and baking soda. Now add the wet ingredients to the dry ingredients. Use a spatula to combine without over mixing.

Chop the chocolate leaving some chunks, mix into the batter. Alternatively add the chocolate chips.

Pour batter into prepared loaf tin, smooth out the top of the batter with a small spatula and place in the middle of the oven.

Bake for about 55-60 minutes, insert wooden skewer to check, if it comes out dry it’s done.

Remove from oven and let cool on a rack for about 10 minutes. Remove from loaf tin, leaving on the parchment paper and let cool completely before cutting.

This loaf will keep for 3 to 4 days, or you can slice and freeze individual portions.

Enjoy!

Spread with some extra Nutella…for a full chocolate explosion 🙂

Yeast free Spelt Bread

In your belly within the hour!

When you need bread in a hurry, this is the recipe for you!
There’s no yeast, no waiting for the dough to rise, no kneading and no need to live without bread because the supermarket has run out of yeast again. We’ve all been there.

All you need are a few simple ingredients. This yeast free spelt bread is so easy to make, because you just have to stir a few ingredients together and shape the dough into a loaf. I’ve used Spelt flour but you can easily swap it out for all purpose flour, see notes below.

Prep time : 15 min
Cooking time : 50-55 min
Makes : 1 loaf
INGREDIENTS:

• 2 tbsp./10 gr. Psyllium husk powder*
• 1 cup/ 250 ml. water
• 1 cup /250 ml. milk
• 1 tbsp./15 ml. honey
• 1 tbsp. /15 ml. neutral oil or melted butter
• 2 tsp./10ml. plain Vinegar
• 1 cup/115gr. whole grain Spelt flour**
• 3 cups/360gr. plain white Spelt flour**
• 4 tsp./ 12 gr. baking powder
• ½ tsp./ 3 gr. baking soda
• 1 ½ tsp./ 9 gr. Salt


INSTRUCTIONS:

1. First you mix the one cup of water with the Psyllium husk powder in a bowl and let it sit for 10 minutes until a jelly forms.
2. In a measuring jug, add the one cup of milk and warm in the microwave for 30-45 seconds until warm to the touch. Add the butter and honey and stir to dissolve. Mix this with the Psyllium/water mix in the bowl. Stir to combine and add the vinegar.
3. In a large bowl add the whole grain flour, the plain flour, the salt, baking powder and baking soda, stir with a whisk to combine well.
4. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until combined and continue with your hands, start shaping a loaf in the bowl. Wet your hands with water because the dough will be quite sticky. Add a little extra flour if the dough seems too wet.
5. Transfer the loaf to the lined baking tin and make a few cuts in the loaf with a sharp knife. Place in the oven and bake for 50 to 55 minutes until golden on top. And when tapped with your fingers, it will sound hollow. Alternatively you may insert a wooden skewer, it should come out dry.
6. Remove from the oven once fully baked and let it cool completely before cutting.
7. This bread will keep well wrapped or in a Tupperware for several days. You can also freeze this loaf.

Enjoy!

*Psyllium husk really improves the texture of the loaf, it gives a golden crunchy crust, bouncy soft texture and it helps rise the dough.
** You can use regular flour if you prefer, but use a little less, about 3 ½ cups total flour to begin with, you can always add a little more.

If you make this Yeast free Spelt Bread , be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

wonder bread

10 most popular recipes of 2020

2020 is coming to an end and what a challenging year it has been, to say the least. With one terrible event after the other. Heartbreaking, confusing and dispairing come to mind.
Am I the only one feeling a sense of relief that the year is almost over?

…but also hope, hope that next year will be better. It has to be and that’s we’ll hang on to for now.

Hopefully next year we can all go back to normal,  and live our lives to the fullest. 

Meanwhile… everyone has been on social media more than ever before,  so I wanted to share the most popular recipes of 2020, to inspire everyone to keep on cooking as much as we all did this past year.
I really noticed how everyone was baking more than usual so it comes as no surprise that the two most popular recipes this year were both bread.   Here are the top ten.

10.Pollo al Ajillo, Chicken in Garlic white wine Sauce .

An oldie but a goodie, we make this at home all the time, great for company too.

9. Homemade Spelt Tortilla

Nothing beats a home made tortilla and the are so simple and freeze well.

8. Whole Spelt Pizza with Chorizo, caramelized Onions and Basil

Chorizo with caramelized onions really can’t be beat:)

7. Chocolate Dulce de Leche mini Tarts

Mini buttery pastry crusts filled with gooey caramel and chocolate, a great dessert or tea-time treat

6. Smoky Chili con Carne with Pumpkin

Smokey Chili with the addition of Pumpkin, perfect for cold evenings plus you get extra veggies.

5. Chia Seed Bread

A protein packed loaf with a great bite and super healthy. Makes great toast.

4. Steak au Poivre, Steak in a creamy green peppercorn sauce

A classic that all meat lovers enjoy. Straight forward and so delicious with a non alcoholic green peppercorn sauce.

3. Cod and Shrimp in a Lemon cream sauce

This recipe has been a favorite for years and is the easiest recipe on the blog, pretty much fool proof and still kind of fancy.

2. Everyday Spelt Bread

Our go-to Spelt bread, I receive a ton of positive reviews on this loaf, it’s so easy and perfect for everyday baking.

1. Norwegian Health Bread

This is the most popular recipe on the blog and one of my personal favorites, so healthy and full of goodness. Perfect for a fresh and healthy start in the new year.

wonder bread

I hope you enjoyed the roundup, and if you make any of the most popular recipes of 2020 be sure to leave a comment and/or pin it to Pinterest. And of course, if you do make any of these recipes, don’t forget to post on instagram and tag me #thecookingspoonblog

Five Spice Chestnut Banana Bread with chocolate chips

This very satisfying Five Spice Chestnut Banana Bread with chocolate chips is one of those quick breads that you want to bake every week, especially during colder months. With warming and fragrant spices that just brings joy by the smell they spread through the house while baking. Perfect for breakfast with a little butter, as a snack or even as a dessert. The five spice takes it to the next level. Wondering what five spice is?

Let me explain.

Chinese Five spice is a combination of the five basic flavours, sweet, sour, salty, bitter and umami (hearty/savoury).

The components of this wonderful spice mix are cinnamon, star anise, fennel, cloves and peppercorns. You can find the mix at most supermarkets. It’s a very versatile spice mix that can be used in sweet and savoury dishes.

INGREDIENTS

WET
• 1 cup mashed ripe bananas (about 3 medium bananas)
• 1/2 cup/100 gr. light brown sugar, packed
• 2 large eggs
• 1/4 cup mild olive oil
• 1 tsp. vanilla extract
• 1 1/2 cup grated zucchini, don’t pack to measure, instead fit loosely in the cup. (about 1 medium/large zucchini)

DRY
• 1 cup/125gr. whole wheat flour
• 1 cup/125 gr all purpose flour
• 1 1/2 teaspoon baking powder
• ½ tsp baking soda
• ¼ tsp. cinnamon
• ½ tsp. Chinese five spice
• ¼ tsp salt
• ½ cup chocolate chips (optional but recommend)
• 1 cup cooked chestnuts, roughly chopped (vacuum pack or can, drained)

METHOD:

Heat the oven to 180C/350F. Lightly oil a 9×5-inch/23x13cm loaf tin and line with baking paper.

Place grated zucchini op clean kitchen towel, roll it up and squeeze and twist, to drain as much of the liquid as you can.
In the bowl of a standing mixer or a large mixing bowl, beat the mashed banana with the brown sugar, olive oil, eggs and vanilla extract until smooth.
In a separate bowl, combine the flours, baking powder, baking soda, cinnamon, Chinese five spice and salt.

Add this to the wet batter and mix very slowly until just combined. Remove bowl from stand mixer.
Using a rubber spatula, fold in the zucchini, chestnuts and chocolate chips until just combined. Do not overmix

Pour the batter into the prepared loaf pan and smooth the top with the spatula.
Bake in the middle of the oven for 50 to 60 minutes or until a wooden skewer inserted in the middle comes out dry(-ish). It is still supposed to be moist since it’s a banana zucchini bread, however there should not be any batter still sticking to the skewer.
Should the bread become too dark you can tent some foil over the top loosely.

Remove from oven once it is finished baking and let it cool on a rack for about 10 minutes, then remove from tin with the parchment paper and let cool completely before slicing.

Enjoy!