Bread, Breakfast

Almond Flake Loaf

Almond Flake Loaf

Ingredients

  1.  1 cup Self-raising flour
  2. ⅓ cup butter, softened
  3. ½ cup sugar
  4. 2 eggs, beaten
  5.  ¼ cup of milk
  6. ⅓ teaspoon almond flavor
  7. a handful of almond flakes

Almond Falke Loaf   Almond Flake Loaf

Directions

  1. Preheat the oven at 180°C.
  2. In a bowl, add butter and sugar and mix.
  3. Add in the eggs and almond flour and whisk well.
  4. Add half the flour and mix well.
  5. Add milk and mix, then add the remaining flour.
  6. Pour the batter into a greased and dusted loaf pan.
  7. Sprinkle with almond flakes.
  8. Bake for 45 minutes  or when a toothpick inserted comes out clean.
  9. Cool for 10 min and remove from the pan.

Almond Falke Loaf  Almond Flake Loaf

I didn’t wait long enough for it cool and I removed it from the pan too soon and yes it broke, so I had to slice it in the pan.

Almond Flake Muffins

If you make a little bit more than enough batter for your pan, just make some muffins with the excess batter 🙂

Standard
Breakfast

Peanut Butter Junkie Pancakes

Peanut butter pancake

Ingredients

  1. ⅓ butter, melted
  2. 2 large eggs
  3. 1 cup self-raising flour
  4. ¼ cup of sugar
  5. 1 cup milk
  6. 1 teaspoon vanilla essence
  7. ¼ cup peanut butter

IMG_2715    IMG_2708

Directions

  1. Add all the ingredients into the missing bowl except peanut butter and whisk together.
  2. Add the peanut butter and mix in.
  3. Grease a non-stick pan with butter.
  4. Pour in some butter, depending on how large or small you like them to be.
  5. Cook the pancake on each side until golden brown.
  6. For a peanut butter overload, serve with peanut butter.

peanut butter pancake   peanut butter pancakes

Standard
Breakfast

Baked Oats

baked oats

Ingredients

  1. 1 cup oats
  2. ½ cup self-raising flour
  3. 1 teaspoon Cinnamon
  4. 1 cup milk
  5. 1/4 cup butter, melted
  6. 1 large apple, chopped
  7. 2 tablespoon sugar
  8. honey to serve

apple oats

Directions

  1. Preheat the oven 180°C.
  2. In a bowl, mix all the dry ingredients(oats, flour, sugar, cinnamon).
  3. Add the milk and butter a mix.
  4. Add the apple mix.
  5. Pour into an oven dish and bake for 30 minutes, then reduce the heat to 125°C and bake for 15 Minutes.
  6. Remove from the oven and cool for about 5 min.
  7. Serve warm with honey.

baked oats

baked oats

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Breakfast, Muffins

Buttermilk Banana Muffins

Buttermilk banana muffins

Ingredients

  1. 1 cup buttermilk
  2. 2 large bananas, slightly mashed
  3. ½ cup cooking oil
  4. 1 large egg, lightly beaten
  5. 2 cups self raising flour
  6. ½ cup sugar
  7. ½ teaspoon baking soda
  8. 1 teaspoon vanilla essence

Buttermilk Banana muffins

IMG_2550

Directions

  1. Preheat the oven at 180°C.
  2. Line a muffin tin with muffin/cupcake liners.
  3. In a bowl, whisk together  all the wet ingredients (buttermilk, bananas, cooking oil, egg, vanilla essence).
  4. In a separate bowl, mix the dry ingredients (flour, sugar, baking soda) with a spatula.
  5. Pour the wet ingredients into the dry ingredients and mix with a spatula. Do not over mix, we do not want a smooth consistency, just make sure that all the ingredients are incorporated.
  6. Fill the cups with about 2/3 full, leaving a little space at the top because it will rise a bit.
  7. Bake for about 25 min until golden brown and a tooth pick inserted in the center comes out clean.
  8. Cool for 10 min before removing from the pan.

Buttermilk banana muffins

It was soo good and moist, I had to show you the inside.

Buttermilk banana muffins

Standard
Breakfast

Spicy Banana Pancakes

pancakes

Ingredients

  1. ½ cup flour
  2. ½ cup milk
  3. 1 large egg
  4. ¼ butter, melted
  5. 1 tablespoon sugar(optional)
  6. 1 large banana, sliced
  7. ½ teaspoon ground cinnamon
  8. ½ ground ginger
  9. Jam to serve

IMG_2461

IMG_2466

Directions

  1. In a bowl, mix the flour, milk, egg, butter and sugar.
  2. Add the spices and mix.
  3.  Add the banana slices and mix, spreading it evenly throughout the batter.
  4. Heat a non-stick frying pan and grease with a little bit of butter if necessary.
  5. When the pan is hot, pour about 1/3 of the batter into the pan for each pancake and cook until golden brown.
  6. Serve with Jam.

IMG_2509

I went a bit crazy on the jam as usual…this is the reason why the sugar is optional.

IMG_2510

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