Category Archives: Dessert

Blueberry Lemon Banana Bread

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.

Gluten free Brownies

Brownies are probably the most comforting dessert I can think of and what’s even more comforting is how easy and uncomplicated they are.
I served these at my last minute birthday party and they were gone in ten minutes,  no joke.
(I was hoping for leftovers,  but not a chance)
The gluten free flour blend is home made but I imagine this Gluten free Brownies recipe will work with store bought gluten free flour as well. Below is my own flour mix which doesn’t contain xanthan gum or guar gum.

INGREDIENTS:

200 gr butter
200 gr dark chocolate
3 eggs
1 tbsp vanilla
1 tsp instant coffee
200 gr rice syrup
115 gr gluten free flour blend *see note
40 gr cocoa
3/4 tsp baking soda
1/4 tsp salt
1/4 – 1/2 cup chocolate chips (optional)

INSTRUCTIONS:

Line a baking tin of 20 x 20 cm approximately with parchment paper and spray with oil or pam.
Pre heat oven to 180C/350 F.
Melt butter and chocolate in a non stick saucepan on low heat until smooth stirring with a rubber spatula, add the coffee and vanilla and set aside to cool.
Meanwhile in a large bowl mix together the flour, cocoa, salt and baking soda, whisk to combine.
Once the chocolate has cooled,  stir in the rice syrup.  In a large bowl whisk the eggs and add the melted chocolate slowly and mix to combine well.
Stir in the flour and mix with rubber spatula until combined. 
Add the chocolate chips if using and pour in to baking pan.
Place in the middle of the oven and bake for about 25 to 30 minutes. It should still a a bit of a wobble in the center when you tap the baking tin.
Remove from oven and let cool completely before cutting into squares.
Enjoy!

GLUTEN FREE FLOUR BLEND
200 gr brown rice flour
200 gr white rice flour
100 gr corn flour
50 gr tapioca
4 tbsp. Psyllium husk powder
2 tbsp flax flour

Mix all these thoroughly and keep in a jar for all recipes like bread,  buns, pancakes and brownies.
Note that there is a lot of psyllium powder in here, this is to bind the flours during cooking instead of xanthan gum or  guar gum. You may need a little extra fluid in your recipe.

Crisp Amaretto Cherry Pots

As soon as the weather changes we love having crumbles for dessert, there’s something so utterly comforting about warm fruit with a buttery crispy topping. Besides being so simple to make the possibilities are endless.
I made these individual pots for a dinner party dessert with added Amaretto for the adults but if you don’t want to use alcohol you can simply omit or even substitute for a few drops of almond extract. See note below. 

INGREDIENTS:
For the crisp topping
• 200gr. all purpose flour
• 100gr. sugar
• 140gr. unsalted butter at room temperature, cubed, plus a little for greasing
• 60 gr. ground or finely chopped almonds
• Pinch of salt
For the filling
• 500 gr. Frozen pitted black cherries
• 1 tbsp. corn starch (maizena)
• 2 tbsp. sugar
• Pinch of cinnamon
• 2 tablespoons Amaretto liquor* (optional, and leave out for children)

INSTRUCTIONS:

Pre heat the oven to 200C/180C
1. In a large mixing bowl, place the flour, sugar, pinch of salt and the cubed butter. Mix with your hands until it you have a crumbly mixture with still some lumps of butter remaining.
2. Toss in the almonds and mix to combine.
3. In a separate bowl, toss the cherries together with the sugar, cinnamon and corn starch. Pour over the Amaretto and stir to combine.
4. Spoon mixture into 6 oven safe ramekins and spoon the crumble over the filling.
5. Place on a rack in the middle of the oven and bake for about 20 to 25 minutes until the top is golden and the cherries are bubbling.
6. Serve hot or at room temperature with a dollop of vanilla ice cream or crème fraiche.
Enjoy!


∗Substitute Amaretto for a few drops almond extract, a little goes a long way since almond extract is quite strong.

Need more crumble inspiration? Try these….

 

 

Raspberry Chocolate Chunk Banana Bread

If you love Raspberries, you’re going to love this recipe. I’m a little obsessed with this bread at the moment and have been eating it every single day for the past two or three weeks, I can’t even remember, we just can’t get enough of it.

Dark chocolate chunks with sweet Raspberries are just the best combination ever. Put those two in a rich Banana bread batter and you are pretty much in Paradise.

I used freeze-dried Raspberries, because I happen to have them, but you can use fresh ones if you prefer. Frozen ones on the other hand will dye your bread pink.

I love dark chocolate, the darker the better but if you prefer a little sweeter chocolate, by all means use semi-sweet.

As for the bananas, use them very ripe, when they’re speckled with black dots.

I have used olive oil here, a very mild kind since I love the fruitiness it adds to the bread, perfect with the Raspberries.

INGREDIENTS:

  • 4 medium very ripe bananas, mashed (about 1 1/4 cup mashed)
  • 1/4 cup neutral olive oil
  • 1/4 cup Greek yogurt
  • 1/4 cup light brown sugar
  • 2 eggs
  • 3 tsp. vanilla extract
  • 1 cup whole wheat pastry flour,
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup dark chocolate chunks, or chopped chocolate
  • 1/2 cup freeze dried Raspberries or 1 cup fresh raspberries

METHOD:

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

Puree the bananas in a food processor, add the oil, yogurt, sugar, eggs and vanilla and mix until combined.

In a large bowl, mix the flours, baking powder, baking soda, cinnamon and salt.

Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until combined. Stir in the chocolate chunks.

Add the (freeze-dried) Raspberries and stir until mixed thru, don’t over-mix. You want to keep the Raspberries whole.

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 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!