Breads, Cakes, Loafs

Lemon Blueberry Yogurt Cake

Lemon Blueberry Yogurt Cake

Ingredients

  1. Juice of 1 lemon
  2. Zest of 1 lemon
  3. 2 teaspoon Lemon essence
  4. 1 cup blueberries
  5. 1 cup Greek yogurt
  6. ½ milk
  7. 2 eggs
  8. ½ teaspoon vanilla
  9. ½ cup butter
  10. 1 cup sugar
  11. 2 ½ cups flour plus extra to coat blueberries
  12. ½ teaspoon baking soda
  13. ½ teaspoon baking powder

Glaze

  1. ½ cup icing sugar
  2. 1 teaspoon yogurt
  3. 1 teaspoon lemon juice

Lemon Blueberry Yogurt Cake plain Lemon Blueberry Yogurt Cake glaze

Directions

  1. Mix all the dry ingredients and set aside.
  2. Coat the blueberries with flour and set aside.
  3. Whisk butter; add eggs and vanilla and whisk.
  4. Add yogurt and mix.
  5. Add lemon juice, lemon zest and lemon essence and mix.
  6. Add the dry ingredients and milk alternating and mix.
  7. Gently fold in the blueberries.
  8. Pour into lined loaf pans and bake in a 175°C preheated oven and bake for 45-50 minutes.
  9. Remove from the oven and cool slightly before removing from the pan and cooking completely on a wire rack.
  10. Prepare the glaze and glaze the cake.
  11. Enjoy.

Lemon Blueberry Yogurt Cake side Lemon Blueberry Yogurt Cake slice

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Breads

Honey Oat Bread

Honey oat bread

Ingredients

  1. 1 cup oats plus extra for topping
  2. ½ cup whole wheat flour
  3. 4½ cups white bread flour
  4. 1 packet instant yeast
  5. ½ teaspoon of salt
  6. 1/3 cup honey plus extra for brushing
  7. 1 cup warm water
  8. ½ cup warm milk
  9. 3 tablespoons melted butter

Honey oat bread ingredients Honey oat bread dough Honey oat bread dough flat Honey oat bread dough pan

Directions

  1. Into a bowl of a stand mixture, add all the dry ingredients and mix.
  2. Add all the wet ingredients and mix.
  3. Use the hook attachment to form the dough for a few minutes or knead with your hands.
  4. Add the dough into an oil coated bowl and roll the dough in the bowl to make sure all side are covered with oil.
  5. Cover with cling wrap and set aside to rise for an hour or until the dough it doubled in size.
  6. Punch the dough down and divide into two parts.
  7. For each half, place the dough onto a floured surface and flatten with your hands. Fold in half and fold again and pinch the edges together and form into an oval/rounded shape.
  8. For each half, place into a parchment covered loaf pan and over in plastic cling and let rise for another 30-45 minutes but not double in size.
  9. Brush with melted honey and sprinkle the top with oats.
  10. Bake for 45-60 minutes a 180°C preheated oven.
  11. Remove from the oven and cool for about 10 minutes before removing from the pan and cool on a wire rack.
  12. Enjoy warm with a honey or any spread of your choice.

Honey oat bread pan Honey oat bread slice Honey oat bread slice honey

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Muffins

Banana Chocolate Chip Muffins

Banana chocolate chip muffins

Ingredients

  1. 3 large bananas
  2. 2 large eggs
  3. 2 tsp vanilla
  4. ⅔ cup butter
  5. 1 cup milk
  6. 1 ⅓ cup sugar
  7. 2 ½ cups flour
  8. ½ tsp baking powder
  9. ½ tsp baking soda
  10. ½ tsp cinnamon
  11. 1 cup chocolate chips plus more for topping

Banana chocolate chip muffins done

Banana chocolate chip muffins plate

Banana chocolate chip muffins close

Directions

  1. Mix all the dry ingredients, set aside.
  2. Mix all the wet ingredients.
  3. Add the dry ingredients and mic well.
  4. Add chocolate chips and mix.
  5. Pour into a lined muffin pan and top with some more chocolate chips.
  6. Bake for 20-22 minutes in a 180°C preheated oven.
  7. Remove from the oven and cool.
  8. Enjoy.

Banana chocolate chip muffins pan

Banana chocolate chip muffins top

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Breakfast

Apple Waffles

apple waffles

Ingredients

  1. 1 large apple
  2. 1 banana
  3. 1 egg
  4. 1 tsp vanilla
  5. 1/3 cup butter, softened
  6. ½ cup milk
  7. ½ cup yoghurt
  8. ½ cup sugar
  9. 1 ½ cup flour
  10. ½ tsp baking soda
  11. ½ tsp cinnamon
  12. ½ tsp nutmeg
  13. A pinch of salt

apple waffles board

apple waffles side

apple waffles slice

Directions

  1. Cut the apple into small pieces and set aside.
  2. Mash the banana.
  3. Whisk butter, sugar, egg and vanilla.
  4. Add milk, yoghurt, banana and apple and whisk.
  5. Add flour, baking soda, cinnamon, nutmeg and salt and mix.
  6. Spray the waffle pan with non-stick spray.
  7. Scoop batter into the waffle pan and cook as per instructions.
  8. Serve with honey or maple syrup.
  9. Enjoy.

apple waffles honey

apple waffle side half

Standard
Breakfast

Pumpkin Pancakes

Pumpkin pancakes

Ingredients

  1. ½ cup pumpkin puree
  2. 1 egg
  3. 1 teaspoon vanilla
  4. ⅓ cup butter, melted
  5. ½ cup milk
  6. ¼ cup sugar
  7. 1 cup flour
  8. ⅛ teaspoon baking powder
  9. ¼ teaspoon cinnamon
  10. ¼ teaspoon nutmeg
  11. A pinch of salt

Pumpkin pancakes top

Pumpkin pancakes cut

Directions

  1. In a bowl, whisk butter, egg, milk and vanilla.
  2. Add flour, baking powder, salt, sugar, cinnamon, nutmeg and mix.
  3. Add in the pumpkin puree and whisk.
  4. On medium heat, heat up a non-stick pan and lightly oil with butter.
  5. Scoop about ⅓ cup of pancake batter per pancake onto the pan and cook until golden brown on both sides.
  6. Serve with syrup.
  7. Enjoy.

Pumpkin pancakes small

Pumpkin pancakes crop

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