Tag Archives: walnuts

Christmas Delish

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 eggs

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

2 eggs

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.



Miss Maple

Recipe#28 : maple flavoured walnut cake 


“If we are what we eat… We must be awfully sweet!”



430 gr (3½ cups) flour

1 ½ tbsp baking powder

½ tsp salt

170 gr (¾ cup) butter – room temperature

100 gr (½ cup) brown sugar

2 eggs

450 gr (1 ½ cups) maple syrup

180 ml (¾ cup) milk

180 gr (1 cup) chopped walnuts


150 gr philadelphia cream cheese

8 tbsp butter

8 tbsp brown sugar

150 gr (1 ¼ cup) confectioners sugar


Whisk together the flour, baking powder and salt and set aside. In another bowl combine butter and brown sugar until smooth and creamy then add the eggs, one at the time. Gradually add the maple syrup. Add the flour mixture to the wet ingredients helping yourself with the milk. Once everything is combined, fold in the walnuts. Divide the batter in two equal parts and pour in two 23 cm (9 inch) sized pans. Bake at 180° (350F) for around 30 minutes. Let the cakes cool completely.

For the frosting, beat cream cheese, butter and sugar until smooth. Then gradually add the confectioners sugar.

Once the cakes have cooled down trim the tops to create a flat surface. Place one cake on your serving plate, cover with a layer of frosting and then top with the second cake. At this point, cover the top and sides of the cake with the remaining frosting.

If leftovers remain, make sure you store them in the fridge.


A & J


Recipe#9: carrot muffins 


“Good things come to those who bake.”



2 – 3 carrots, peeled and grated

1 small apple, peeled and grated

60 gr (1/4 cup) chopped walnuts

180 gr (1 1/3 cup) all-purpose flour

150 gr (¾ cup) granulated sugar

½ tsp baking soda

1 tsp baking powder

1 ½ tsp ground cinnamon

2 eggs

120 ml vegetable oil

1 tsp vanilla extract

Cream cheese frosting (optional): 

50 gr (¼ cup) butter

100 gr (½ cup) cream cheese

3 tbsp powdered sugar

½ tsp vanilla extract


Preheat oven to 180° (350 F).

In a bowl, combine the flour, sugar, baking soda, baking powder and ground cinnamon. Add the chopped walnuts. In another bowl, mix together the eggs, oil and vanilla extract.

Fold the wet ingredients, together with the grated carrots and apple, into the dry ingredients until combined. Don’t overmix! Pour the batter in the muffin cups and bake for 20 minutes. Remove the muffins from the oven, cover them and let them cool completely.

For the frosting, beat the butter and cream cheese until smooth. Gradually add the powdered sugar until fully combined then beat in the vanilla extract. These amounts will allow you to lightly cover the muffins with a a small dollop of frosting, halfway between a muffin and a cupcake!



Queen B

Recipe#8: banana bread


“Life is uncertain. Eat dessert first.” (Ernestine Ulmer)



190 gr (1 ½ cups) all-purpose flour

1 tsp ground cinnamon

½ tsp baking soda

1 tsp baking powder

80 gr butter (room temperature)

100 gr (½ cup) granulated sugar

1 egg

1 tsp vanilla extract

2 ½ – 3 bananas (mashed)

60 gr (¼ cup) plain yogurt


2 tbsp ground cinnamon (up to 4 if you just love the flavor…)

50 gr (¼ cup) brown sugar

130 gr (¾ cup) semi-sweet chocolate chips

50 – 70 gr (¼ – ½ cup) chopped walnuts (optional)


 Preheat oven to 180° (350 F).

In a bowl knead the butter until smooth, then add the sugar. Beat in the egg, vanilla extract, mashed bananas and yogurt and mix until well combined and creamy. In a separate bowl, whisk the flour, cinnamon, baking soda and baking powder. Combine the dry ingredients into the wet ingredients. Don’t overmix.

To make the streusel, combine the cinnamon, brown sugar, chocolate chips and walnuts in a bowl.

At this point, spread half of the batter into the baking pan and cover with half of the streusel. Repeat with the remaining batter and streusel.

Bake for 40 minutes. Allow to cool before removing it from the pan.

Be ready for a delicious chocolaty banana bread with just the right blend of cinnamon!