Strawberry Shortcake with Baked Oats

This is a breakfast cake! A unique take on a strawberry shortcake, made with oat flour (easy to make yourself). This cake is a great way to prep tasty breakfasts for the week ahead.

Ingredients

Cake

5-6 Large Strawberries (Mashed)

4 Dates (soak in hot water for 5 minutes, drain & then mash)

2 Cups Oat Flour

1 Cup Almond Flour

1 tsp Vanilla Extract

1 tsp Baking Powder

3/4 Cup Oat (or Soy Milk)

A Pinch of Salt

 

Cashew Protein Whip

1 Cup Vanilla Yoghurt

2 Scoops Vanilla Protein Powder

1/2 Cup Cashews (soak in hot water for 10 minutes, and then drain)

2 Tbsp Agave (or choice of liquid sweetener)

1 tsp Cinnamon

1 tsp Vanilla Extract

Instructions

Preheat the oven to 350F and line a square baking tray.

Make your own oat flour in the food processor or blender. Super easy and quick!

Mix together all the ingredients for the cake. The mixture should be thick and slightly sticky.

Pour mixture into the baking tray and bake in the oven for 20 minutes, or until a skewer comes out clean. Cool completely and slice in half horizontally.

Make the cashew whip. Place all the cashew protein whip ingredients into a food processor and process until smooth.

Place one layer of the cake in the bottom of a container, top with half the cashew protein whip and then add the other layer of cake, and then the remaining whip on top. Set in the fridge for 3 hours.

Garnish with a sliced strawberry and a dash of cinnamon! Can be stored in the fridge for 4-5 days.

We hope you enjoyed making this breakfast cake!

How did your breakfast cake turn out? Let us know in the comments below.

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Chocolate Cherry Bars

Perfect for the holiday season, these chocolate bars are sweet, chewy and snack-size. These bars can be made with different types of preserves but we went for cherry because it’s such a great combination with chocolate.

This recipe is a variation on a Bob’s Red Mill recipe for Chocolate Raspberry Bars. We used Bob’s Red Mill Whole Wheat Pastry Flour but other brands work just as well.

Ingredients

1½ cups Whole Wheat Pastry Flour

1 cup Rolled Oats

½ cup Wheat Germ

½ cup Brown Sugar

1 tsp Baking Powder

½ tsp Salt

1 cup melted Butter

10 oz Cherry Preserves

1 tsp Vanilla Extract

½ tsp ground Cinnamon

1 cup Chocolate Chips

Instructions

Preheat oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.

In a large bowl, mix together flour, oats, wheat germ, sugar, baking powder and salt.

Add melted butter and stir until the consistency of a crumbly dough.

Press half of the mixture into the bottom of the prepared pan.

In a bowl, combine cherry preserves, vanilla and cinnamon and then spread evenly over the mixture in the pan.

Sprinkle chocolate chips and the remaining mixture over the preserves.

Bake until the top layer is brown and the preserves begin to bubble. Approximately 35-40 minutes.

Cool completely before slicing.

We hope you enjoyed making these chocolate cherry bars.

How did your bars turn out? Let us know in the comments below.

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Key Lime Pie with Almond Macadamia Nut Crust

Key Lime Pie is a classic and we decided to make it with a twist! We had some guests that were gluten-free so the challenge was to create a tasty crust without the gluten. The answer was a combination of almond flour and roasted ground macadamia nuts.

The Key Lime Pie filling recipe is courtesy of Vaughn Vreeland at The New York Times.

Ingredients

FOR THE CRUST

    • 6 oz macadamia nuts
    • 1 cup almond flour
    • A pinch of salt
    • 1/3 cup of sugar
    • 2/3 of a stick of butter

FOR THE FILLING

    • 1(14-ounce) can sweetened condensed milk
    • 3 large egg yolks
    • 1 tablespoon fresh finely grated Key lime zest and ½ cup juice*
    • ½ teaspoon kosher salt (such as Diamond Crystal), or ¼ teaspoon table salt

Instructions

Heat oven to 325 degrees. Prepare the crust: Lightly roast the macadamia nuts [300 degrees for about 10 minutes] – grind up using Cuisinart. Add almond flout, pinch of salt, 1/3 cup regular sugar and pulse to combine. Add 2/3 of a stick of melted butter and pulse to combine.

Turn out into a pie or tart pan (I used a tart pan with removable bottom) and press to even out bottom and sides. Use a square sided measuring cup to help smooth it out.

Bake the crust for 15 minutes, until the color begins to deepen slightly. Cool completely.

While the crust cools, prepare the filling: In a medium bowl, whisk together the sweetened condensed milk, yolks, lime zest and salt. Add the lime juice and whisk until evenly combined and noticeably thicker, about 1 minute.

*I juiced one lemon first into the measuring cup, then juiced the balance from regular limes to make the 1/2 cup of juice. The zest was only from the limes.

(You may be tempted to prepare the curd in advance, but don’t do so more than 5 minutes before baking, as the lime juice may cause the mixture to curdle.)

Pour the filling into the cooled crust and bake for 15 to 20 minutes, until the curd is set at the edges and slightly jiggly in the middle. Transfer to a rack to cool completely at room temperature, about 1 hour, then cover and refrigerate for at least 3 hours and up to overnight.

We hope you enjoyed making this delicious twist on the classic Key Lime Pie!

How did your pie turn out? Let us know in the comments below.

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Pumpkin Chocolate Chip Cookie Bars

Pumpkin flavored treats are comfort food this time of year. The pumpkin chocolate chip cookie bars are easy to make and perfect for Halloween, or as a treat with your morning coffee. The key is not to overwork the dough as this can change the consistency of the cookie bar.

This recipe is courtesy of Jesse Szewczyk at The New York Times.

Ingredients

¾ cup/170 grams unsalted butter (1½ sticks)
Nonstick cooking spray or neutral oil
1¾ cups/385 grams packed light brown sugar
¾ cup/170 grams canned pumpkin purée (not pumpkin pie filling)
2 teaspoons vanilla extract
2½ cups/320 grams all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1½ cups/9 ounces bittersweet or semisweet chocolate chips

Instructions

In a saucepan, melt the butter over a medium heat. Continue cooking, stirring continuously to prevent the milk solids from burning. Stir until the butter foams, darkens to a light amber color and becomes fragrant and nutty, approx. 3 to 4 minutes more (be careful that the butter doesn’t burn). 

Pour the butter along with any of the browned milk solids into a large heatproof mixing bowl. Let cool for 20 minutes until warm, not hot.

Heat the oven to 325F. Grease a 9-by-13-inch metal or glass baking pan with cooking spray or oil. Line with a piece of parchment paper that hangs over the two long sides to create a kind of sling.

Add the brown sugar, pumpkin purée and vanilla extract to the cooled butter and whisk until smooth and glossy.

Add the flour, cinnamon, baking powder, baking soda, salt, ginger, cloves and nutmeg (you can substitute pumpkin spice if you don’t have cloves and nutmeg).

Stir with a spatula until a soft dough forms with no patches of unincorporated flour. (Be careful not to overmix).

Add 1 ¼ cups/216 grams of the chocolate chips and stir, taking care to evenly distribute throughout the dough.

Transfer the dough to the baking pan and press into an even layer using a spatula or clean hands coated with nonstick spray or oil. Sprinkle the top with the remaining chocolate chips – press them in so they stick.

Bake until the bars are puffed and the top is lightly browned. A skewer or a knife inserted into the center should come out clean with just a few crumbs attached. Bake for 30 to 45 minutes.

Let the bars cool in the pan on a wire rack for at least 1 hour. Using the parchment paper, lift the bars out of the pan and cut into 24 squares.

You can keep the cookie bars in an airtight container at room temperature for up to 5 days.

We hope you enjoyed making this Halloween-inspired treat!

How did your cookie bars turn out? Let us know in the comments below.

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Clem’s Banoffee Pie

Banoffee Pie is a classic British dessert consisting of layers of caramel, banana and cream. Our variation reduces the amount of caramel and adds a layer of chocolate ganache. If you haven’t tried this pie before you’re going to love it! Caramel, banana and cream (and now chocolate) is a winning combination.

Ingredients

14 oz sweetened condensed milk
14 graham crackers
6 tablespoons unsalted butter, melted
nonstick cooking spray
1 ½ cups heavy cream
1 tablespoon sugar
3 bananas, sliced

Chocolate ganache layer
½ cup heavy cream
1 cup of chocolate chips

Instructions

Preheat the oven to 400˚F (200˚C). Pour the sweetened condensed milk into a baking dish. Cover with aluminum foil and put in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the smaller dish. This technique is known as Bain-marie.

Place in the oven and bake for 90 minutes. Check the water level every so often, making sure that it reaches halfway and refilling as necessary. Carefully remove the baking dish from the hot water bath and let cool to room temperature.

Whisk the mixture (now it’s become dulce de leche!) until smooth.

Note: you can make dulce de leche by heating the whole can of sweetened condensed milk using an Instapot. Make sure you follow the instructions to do so carefully. Find out more: https://apressurecookerkitchen.com/condensed-milk-dulce-de-leche/

Reduce the oven temperature to 350˚F (180˚C). In the bowl of a food processor, combine the graham crackers and melted butter. Pulse until crackers are finely ground and the mixture has the consistency of wet sand.

Grease a 9-inch (22 cm) tart pan with nonstick spray. Add the graham cracker mixture to the tin and press evenly to cover pan.

Bake crust for 5 minutes, until golden. Transfer to a wire rack and let cool to room temperature.

Spread the dulce de leche inside the tart crust, using a spatula to smooth it into an even layer.

In a small bowl mix together cream and chocolate chips for the ganache. Microwave for 1 minute on high, stir, and then microwave on high for another 30 seconds. 

Whisk until it forms a shiny ganache.

Spread the chocolate ganache carefully on top of the dulce de leche layer.

Cover and refrigerate for at least 4 hours, or overnight, until set.

In a large bowl, beat the heavy cream until soft peaks begin to form. Add the sugar and beat until soft peaks form.

Remove the pie from the refrigerator. Place the banana slices over the chocolate layer. Top with the whipped cream, spreading evenly to cover bananas. Serve!

We hope you enjoyed our variation on the classic banoffee pie! Enjoy!

How did your pie turn out? Let us know in the comments below.

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Olive Oil Lemon Cake

This amazingly simple lemon-flavored cake is made using olive oil instead of butter. The olive oil gives the cake a unique flavor and keeps the cake moist – much longer than similar cakes made with butter. It’s easy to make and perfect for any occasion. 

This recipe is courtesy of Samantha Seneviratne at The New York Times.

Ingredients

1 cup/240mL extra-virgin olive oil, plus more for the pan
2 cups/255 grams all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 ½ cups/300 grams granulated sugar, plus about 2 tablespoons for sprinkling
3 large eggs, at room temperature
1 tablespoon freshly grated lemon zest plus 2 tablespoons fresh lemon juice
1 ¼ cups/295mL whole milk, at room temperature

Instructions

Preheat the oven to 375F (350F convection). Grease a 9-inch round cake pan with extra-virgin olive oil. Line the bottom with parchment paper, and then oil the parchment.

In a large bowl, whisk together the flour, salt, baking powder and baking soda.

In an electric mixer, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes, set on high.

While the mixer is still running, slowly add in the oil and beat until combined, another 2 minutes.

Cute kitchen moment!

On duty during the making of the cake, Cleo & Ele – providing helpful and encouraging feedback via many cute poses. More Cleo and Ele

Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined.

Transfer the batter to the cake pan. Option to sprinkle the top with about 2 tablespoons sugar.

Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes.

Transfer to a rack to cool for about 20 minutes, then run a knife around the edge to help release the cake from the pan.

This cake is perfect served with whipped cream or Greek yoghurt. 

How did your cake turn out? Let us know in the comments below.

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Almond Mini Cookies

These mini almond cookies are super easy to make and are the perfect snack to go with your morning coffee. The mix of almond with a dash of Amaretto, and a hint of vanilla, make for a delicious cookie.

Ingredients

5 egg whites
2 cups of powdered sugar
1 tablespoon of corn starch
5 cups of almond flour
Zest of 1 lemon
1 teaspoon of Amaretto or Frangelico (or lemon juice instead of alcohol)
½ teaspoon vanilla extract
1 tablespoon almond essence


Coating

1 cup of powdered sugar
1 tablespoon of corn starch

Instructions

Preheat the oven to 320F (160C). Line 2 trays with baking paper.

In a bowl mix together the first measure of powdered sugar and corn starch.

Using an electric mixer, combine egg whites with the powdered sugar mixture in a large bowl. Whisk until frothy.

Add the remaining ingredients and mix using a wooden spoon.

Cute kitchen moment!

On duty during the making of the cookies, is assistant chef Ele – providing helpful and encouraging feedback via many cute poses. More Cleo and Ele

Measure out approximately one tablespoon of the mixture. Roll into a ball. Do this for the remaining amount of mixture. In a bowl mix together the second measure of powdered sugar and corn starch for the coating.

Roll each of the balls in the powdered sugar mixture, coating the entire surface.

Place the coated balls on the trays. Slightly pinch both sides of each ball and then push down in the center.

Bake for 20 minutes or until golden brown. Allow biscuits to cool.

The recipe makes approximately 40 biscuits.

Almond and amaretto make for a great flavor combination. Enjoy!

How did your cookies turn out? Let us know in the comments below.

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Walnut Maple Banana Cake

I enjoyed the combination of maple and banana so much in the muffins I made recently that I decided to try this as a cake, although this recipe does have eggs! The original recipe used a baking dish but I rather liked using the more traditional cake tin (if you do decide to use a baking dish it will bake faster, in about 30-35 minutes).

Ingredients

Cake

1 1/2 stick butter (softened)
1 c pure maple syrup
3 lg eggs
1 tsp pure vanilla extract
2 3/4 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c mashed bananas (2 large or 3 med)
3/4 c buttermilk

Frosting

8 oz cream cheese
1/2 c butter (softened)
3 Tbsp maple syrup
1/2 tsp pure vanilla extract
1 c walnuts (chopped)

Instructions

Preheat the oven to 350°. Prepare a 9-inch cake tin. Line with baking paper, lightly oil.

In the bowl using a hand beater (or using a stand mixer) cream the butter until soft and light. Gradually add the maple syrup and beat on medium speed for about 5 minutes more, or until light. The butter and maple syrup may separate slightly. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla.

In another medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Cute kitchen moment!

On duty during the making of the cake, is assistant chef Cleo – providing helpful and encouraging feedback via many cute poses. More Cleo and Ele

Add to the butter mixture along with the milk and mashed bananas.

Note: Buttermilk can be substituted for a mixture of ½ cup of yoghurt and a quarter cup of milk, adding more milk if the mixture is too thick. See photos below. 

Beat all ingredients on low speed just until combined.

Bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Wait until the cake is completely cooled. Then in a medium bowl, beat the cream cheese until smooth. Add the butter, maple syrup (increasing the amount of maple syrup until the right intensity has been achieved), then add vanilla and beat until smooth.

Frost cake and garnish with walnuts!

Maple is such a great flavor for a cake and is made even better by using it in the cream cheese frosting. Enjoy!

How did your cake turn out? Let us know in the comments below.

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Eggless Maple and Banana Muffins

This recipe combines maple and banana with great success. The muffins are made without using an egg and produce a light fluffy texture. Originally a cake recipe, this has been adapted for muffins.

Ingredients

2 cups (280 g) all-purpose flour
3 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup (240 ml) milk (at room temperature)
1 tablespoon apple cider vinegar
½ cup (115 g) unsalted butter, softened
¾ cup (180 ml) pure maple syrup
1 ripe banana, mashed (about 90 g)
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350F (180C). Using baking spray, generously grease one muffin tray (makes 12 muffins). In a large bowl, whisk together flour, baking powder, baking soda, and salt. Put aside.

In a mixing bowl or jug, combine milk and vinegar. Let the mixture stand at room temperature for 5-10 minutes. When it is ready, the milk will be slightly thickened. You should be able to see small curdled pieces. Set aside.

In a large bowl, beat butter until creamy on medium-high speed. Do this for about 3 minutes. Scrape down the sides of the bowl with a rubber spatula if needed. Next, add maple syrup, mashed banana and vanilla. Beat until combined.

Cute kitchen moment!

On duty during the making of the muffins, is assistant chef Cleo – providing helpful and encouraging feedback via many cute poses. More Cleo and Ele

With the speed on low, add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well mixed. Add milk mixture – continue beating to mix. Add the remaining flour and beat until just until combined. Do not overmix.

Pour the cake mixture into the muffin tray. You may have some batter left over. Be careful not to overfill the muffin tray – this is something I (Angus) did! You can see in the photo below that I’ve overfilled the tray. Make sure each muffin mold is only filled to about 2/3 full. This is a cake recipe so the mixture will rise quite a lot. 

Bake until a skewer comes out clean when poked in the center. Baking times may vary but these muffins should take 20-25 minutes. The muffins are done when a toothpick inserted in the center comes out clean.

Allow muffins to cool before serving. (Optional: serve with whipped cream, adding 2/3 tablespoons of maple to the cream!).

 

My muffins overflowed and ended up flattening out (they were still delicious though). How did your muffins turn out? Let us know in the comments below.

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French Apple Custard Cake

This apple custard cake is perfect for autumn. The cake itself has a smooth consistency – filled with sliced apples, spiked with brandy (or rum), and with a hint of vanilla and cinnamon. It’s the perfect breakfast treat with morning coffee because it isn’t too sweet.

Ingredients

1 1/2 pounds Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise
1 tablespoon Calvados*
1 teaspoon lemon juice
1 teaspoon cinnamon
1 cup plus 2 tablespoons all-purpose flour, divided
1 cup plus 1 tablespoon granulated sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg plus 2 large yolks
1 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla extract

 

*If you don’t have Calvados (French apple brandy) any brandy (or even rum) will work.

Instructions

Adjust oven rack to lower-middle position and heat oven to 325F. Spray 9-inch springform and place pan on a rimmed baking sheet lined with foil.

Place apple slices into microwave-safe pie plate, cover with plastic wrap, and microwave until apples are pliable and slightly translucent, about 3 minutes (to make sure they are soft enough for the cake).

Toss apple slices with Calvados, lemon juice and cinnamon and let cool for 15 minutes.

In a medium-sized bowl, whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt.

In a second bowl, whisk the whole egg (not the yolks), oil, milk, and vanilla together until smooth.

Add the flour mixture to the wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.

Add egg yolks to the remaining batter and whisk to combine. Using spatula, gently fold in the apples. Transfer batter to the pan, using an offset spatula to spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.

Whisk remaining 2 tablespoons flour into the batter you set aside. Pour over batter in pan and spread batter evenly to pan edges and smooth the surface. Sprinkle remaining tablespoon of sugar evenly over cake.

Cute kitchen moment!

On duty during the making of the apple custard cake, the faithful baking assistants – providing helpful and encouraging feedback via adoring looks. More Cleo and Ele

Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 75 minutes.

Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours.

Serve alone or with whipped cream!

How did your French apple custard cake turn out? Let us know in the comments below.

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