Browsing Category Baking

Gluten-free Cacao Breakfast Muffins


Thursday, August 25, 2016

The lovely folks over at The Chocolate Tree and The Soul Tree sent me a huge hamper of their products to sample. Though I made quick work of their handmade honeycomb chocs and topcoated rice cakes, I am not even halfway through the basket. Such generosity! Along with a sampler of their snack range, they included ...

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Breakfast Butternut Madeleines


Wednesday, March 9, 2016

  A generous serving of butternut mash leftover from last night's supper got me thinking about how I could use it for breakfast. I came across a promising recipe for butternut waffles and wondered what would happen if I substituted oats, barley and almonds for the wholewheat and buckwheat flours. On cooking my first waffle, I realised my ...

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Vegan Barley Shortbread


Wednesday, March 2, 2016

I am currently fixated on using barley flour in my baked goods. This whole grain is fibre-rich, lower in calories than regular grains and beneficial for those prone to insulin resistance. I have also just discovered the alchemical wonder that is coconut butter. Unlike coconut oil, its butter incorporates the flesh of the coconut. And it's ...

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Vegan Cranberry Banana Oat Cookies


Saturday, January 2, 2016

Johannesburg's current heatwave is an absolute annihilator for bananas. I usually peel and freeze them for smoothies once they begin to over-ripen, but this time I thought I'd give these quick oat and banana cookies a bash. Cranberry Banana Oat Cookies Recipe adapted from Healthy Girl's Kitchen 3 small-medium over-ripe bananas 3 sachets ready-oats/100g rolled oats 1/4 cup ground flax seeds handful of ...

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Naartjie Cheesecake (3-ingredient Japanese Method)


Monday, September 7, 2015

Cheesecake is one of my great loves. Baked, unbaked, baklava-clad or piped straight into my open mouth, the day I decline a serving is the day you shovel the dirt over me. When I saw a recipe for a three-ingredient Japanese Cotton Cheesecake flooding my feeds, I had to try it out. My first taste of ...

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Strawberry and Buttermilk Muffins


Thursday, August 29, 2013

Buttermilk batters yield lovely soft bakes with moist, tender crumbs and a mellow zing that is very satisfying, especially when paired with fruit. The science behind this is that the acidity of the buttermilk inhibits the gluten and reacts with the rising agents to produce a lighter, more voluminous result. I came across this recipe for ...

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