Recipe#47: banana, dates & cinnamon bread
“An apron is just a cape on backwards!”
225 gr flour
1 tbsp baking powder
1 tsp cinnamon
175 gr butter (room temperature)
100 gr brown sugar
2 tbsp honey
2 ripe bananas
100 gr dates
50 gr walnuts
Wisk together flour, baking powder and cinnamon. Add butter, sugar, honey and eggs. Mix until smooth. Smash the bananas, chop the dates and add both to the mixture. Blend everything together.
Line a loaf pan with parchment paper and pour the batter. Level it and scatter the walnuts on top.
Bake at 170°C (340°F) for 1h.
This bread simply tastes like Christmas!
Recipe#39: walnuts, honey and cocoa nibs sweet bread
“Good cooks never lack friends”
450 gr (3 ½ cups) all-purpose flour
50 gr (¼ cup) brown sugar
250 ml plain yogurt
90 gr (1/5 cup) honey
120 gr (1 stick) unsalted butter
180 gr walnuts
50 gr cocoa nibs
1 tbsp baking powder
Preheat the oven to 180° (350 F) and butter a 4×8-inch loaf pan. Alternatively, you can use baking paper.
Place the nuts on a cutting board and chop them finely with a knife. In a bowl whisk together the eggs and the sugar. Add the yogurt, the melted butter and the melted honey. Fold in the flour and the baking powder. Finally add the chopped walnuts and the cocoa nibs.
Pour the mixture in the pan and bake for about 1 hour.
Recipe#26: speculoos cheesecake
“You can’t buy happiness, you can bake it”
250 gr speculoos biscuits
80 gr (1/3 cup) melted butter
1 tbsp honey
240 gr (1 cup) cream cheese
150 gr (¾ cup) greek yogurt
40 gr (1/5 cup) granulated white sugar
1 tsp vanilla extract
few crumbled speculoos biscuits (the more, the sweeter)
Crust: Crush the cookies. Add the melted butter and the honey. Put the mixture in a 22 cm (9 inches) round baking pan and and gently press it using your fingers. Put the crust in the fridge for half an hour.
Cream: In a bowl whisk together the cream cheese and the greek yogurt. Add the sugar, the eggs and the vanilla extract. Mix until creamy.
Put the cream on the crust. Bake at 180° (350 F) for 15 minutes. Let it cool and put in the fridge for half a day.
Just before serving, garnish with the crumbled speculoos biscuits.