Tag: baking

Banana and rhubarb muffins

Think of these muffins as your classic banana muffin, but a bit more special. My favourite part is the rhubarb sauce – made even more delicious with the Anathoth Rhubarb & Red Berry Jam. Be generous with your dollop on top!

This recipe makes 12-14 medium sized muffins.

What you’ll need:

1 1/2 cups plain flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

4 large ripe bananas (3 mashed, leave one for topping)

1 cup brown sugar (1/4 cup will be used for the rhubarb sauce)

1 egg

100 grams butter, melted

1 large rhubarb stem, chopped

2 tbsp Anathoth Rhubarb & Red Berry Jam

How to make it:

  1. For the rhubarb sauce, add the chopped rhubarb and 1/4 cup of brown sugar to a saucepan with water, on medium heat. Once it’s soft, add the rhubarb, jam and splash of water to a food processor, and blend until it forms a thick sauce. Set aside.
  2. In a bowl, add the flour, baking powder, baking soda and salt.
  3. In another large bowl, add 3 of the bananas, 3/4 cup of brown sugar, egg and butter. Mix together until combined.
  4. Add the dry mixture to the banana mixture, gently folding through until combined.
  5. Spoon the mixture into a lined muffin tray, topping with a dollop of rhubarb sauce and a sliced banana. Cook for 10-15 minutes.

Enjoy!

Rebecca x

Fluffy date and apple scones

Who’s with me when I say there’s actually no better smell than freshly baked scones wafting through the house?

I made these for the first time on a rainy Sunday afternoon, because I had a giant bag of dates and some not-so-fresh green apples. I thought they’d make a good scone combo, and wow was I right!

If you’re making these, I recommend eating them soon after they come out of the oven (well, that won’t be hard) because they’re more tasty the fresher they are.

This recipe makes 6 medium-sized scones.

What you’ll need:

For the scones

1 1/2 cups self raising flour

1 1/2 teaspoons baking powder

1/2 tsp salt

40 grams butter, finely diced

3/4 cups of milk (I used almond milk, but you can use any type)

1 cup dates, chopped

2 tsp cinammon

2 tsp brown sugar

For the roasted apple

Half a green apple

Drizzle of honey

Drizzle of oil

Pinch of cinnamon

How to make them:

  1. Heat the oven to 160 degrees.
  2. Thinly slice your apple, cutting it length ways. Line it on a baking tray, and top with a drizzle of honey and oil, and sprinkle cinnamon on top. Bake for around 5 minutes.
  3. In a large mixing bowl, add the flour, baking powder, salt, butter, milk and dates, and mix until combined.
  4. Line a baking tray with baking paper, and spoon the mixture onto the tray.
  5. Top each scone with two slices of apple.
  6. In a small bowl, mix the brown sugar and cinnamon.
  7. Sprinkle the brown sugar and cinnamon mix on top of each scone.
  8. Bake for 10-12 minutes, or until the scones have started to brown.
  9. Best served when warm, with butter.

Enjoy!

Rebecca x

Raw salted snickers

This is a healthier take on a Snickers Bar, with some added goodies!

I don’t have too much of a sweet tooth so I love the salted part of this recipe, and the Fix & Fogg peanut butter is just such a good addition!

I used to make a slice similar to this at the cafe I worked at, but have added and changed some ingredients to make it my own (including the Fix & Fogg Everything Butter!)

This recipe makes 12 slices.

What you’ll need:

For the base:

1 1/2 cups almond flour

3/4 dark cocoa

3/4 cup boiling water

For the caramel:

3 cups chopped dates (I used Moore Wilson’s chopper dates, they’re super caramel-y)

3 tsp caramel essence

1/2 cup chopped peanuts

2 tbsp Fix and Fogg Everything Butter (their Super Crunchy would be really good too!)

1 tsp sea salt

1 cup boiling water

For the topping:

1 block dark chocolate

1/4 cup of whole peanuts, crushed and toasted (put them in a small saucepan and cook on medium heat for 3 minutes)

Sea salt

How to make it:

For the base:

  1. In a large bowl, add the almond flour and cocoa powder, and mix together.
  2. Add the boiling water small bits at a time, mixing in between until it’s all combined.
  3. Line a baking tray with baking paper, and press the mixture into the tray. Put the base in the freezer.

For the caramel:

  1. In a large bowl, add the dates, salt, caramel essence and boiling water. Let the ingredients sit for 10 minutes.
  2. Add the chopped peanuts, Fix and Fogg Everything Butter, and stir the mixture until it’s almost smooth (it won’t go completely smooth because of the dates!)
  3. Spread the caramel mixture on top of the base and put it in the freezer for 30 minutes.
  4. Take it out of the freezer and cut it into slices.

For the topping:

  1. Melt the dark chocolate in the microwave.
  2. With a spoon, spread the melted chocolate on the top of each pre-cut slice. While the chocolate is still wet, sprinkle the toasted peanuts and sea salt on top.
  3. Repeat until all the slices are covered!

These slices are best kept in the fridge or freezer.

Enjoy!

Rebecca x