Browse Category by Dairy Free
All Recipes, Dairy Free, Sides, Vegan

Vegan Mayonaise

Vegan mayonaise gemaakt van aquafaba

Vegan mayonaise

Ik doe een moord voor goede mayo. Nou ja, spreekwoordelijk dan. Echt goede mayo kan ik werkelijk overal bij eten. Maar dan moet het ook echte mayo zijn, geen frietsaus. Want, bah, frietsaus vind ik dus écht niet lekker. Of andere ‘light’ troep. Wat bezielt me dan om met vegan mayonaise op de proppen te komen??

Gewoon lekker

Ik kan je sowieso vertellen dat het gewoon lekker is. Anders zou ik dit ook niet delen. Maar hoe kom ik er überhaupt op om vegan mayonaise te maken? Niet omdat vegan momenteel ontzettend hip is (overtuigd veganist of niet) en je zonder vegan recepten er niet meer bij hoort, of zo. Maar zoals met zoveel wil ik het simpelweg een keer geprobeerd hebben. read more

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All Recipes, Cakes, Bars & more, Dairy Free, Gluten-Free, Vegan

Vegan Breakfast Brownies – a healthier indulgence

Vegan Breakfast Brownies

Brownies are definitely my weakness. Especially if they are soft and moist, with a full chocolate flavour. I simply can’t refuse. I could even eat them for breakfast. In fact, that wouldn’t even be that bad, if you’re otherwise watching what you’re eating and following a healthy and balanced diet. Yet there is always that little voice in my head: shame on you! Well, then there’s only one option: creating a healthier version. And I think I (finally) managed: Vegan Breakfast Brownies.

Healthier indulgence

Even though this is a much healthier version than my ultimate brownies, it’s still an extra treat you should not eat very single day. But it contains much healthier ingredients. Or should I say: I’ve omitted or replaced some of the unhealthy ingredients. It makes them a healthy breakfast option and they are an ideal grab&go meal (take them with you to eat on the road or at work).

Granola

To make them all breakfast-worthy, I added granola to the mix. This granola is homemade and unsweetened and is more of a topping for your yogurt or smoothie bowl. Hence also perfect to use as an extra crunch in these brownies.

Several tries

It took me several tries to get the results I wanted. A deliciously moist brownie turning into a vegan and gluten free treat wasn’t quite as obvious. Sure, I got a few very tasty brownies, but one was too dry, another didn’t quite hold its stuff together (as in: totally crumbled between your fingers). Or they were too sweet or not sweet enough. Finally though, I made a brownie that I’m confident to actually call a brownie.

Ingredients

For the granola:

200 g oats (certified gluten free if necessary)

75 g roughly chopped unsalted cashews

50 g roughly chopped hazelnuts

50 g roughly chopped almonds

50 g quinoa pops

For the brownies:

100 g dark chocolate

15 g coconut oil (ca. 1 tbsp)

40 g arrowroot

4 tbsp cold water

200 g almond meal

½ tsp salt

75 g coconut blossom sugar

1 tsp vanilla extract

150 g unsweetened apple sauce

50 g granola

Instructions

For the granola:

Preheat oven to 180°C and line a baking sheet with parchment paper.

Mix all ingredients for the granola and spread evenly on the baking sheet.

Ingrediënten voor de granola

Roast for about 20 to 30 minutes, stirring occasionally so everything browns evenly.

Use the desired quantity for the brownies and keep the rest in a jar or airtight container for later use (great on yoghurt, smoothie bowl or fresh fruit).

For the brownies:

Preheat oven to 180°C and line a brownie or other baking tin with parchment paper.

Melt the chocolate together with the coconut oil.

Mix the arrowroot with the water until no lumps remain.

In a bowl, mix the almond meal, salt and sugar.

Ingrediënten voor de brownies mengen

Add the chocolate, arrowroot mixture, apple sauce and vanilla to the dry mixture and mix well, using a spatula.

Then fold in the granola.

Beslag voor de brownies mengen

Press batter in the prepared baking tin and smooth out the top.

Bake for 25-30 minutes.

Bakken van de brownies

Let cool completely before cutting into pieces.

Vegan Breakfast Brownies

Enjoy!

Vegan Breakfast Brownies

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All Recipes, Dairy Free, Gluten-Free, Miscellanious, Sides, Snacks, Vegan

Vegan Cheese with Bear’s Garlic

Vegan Cheese with Bear's Garlicmet daslook

Cheese – that’s this month’s theme at the FOODBLOG EVENT organized by Foodbloggers BENELUX. And that theme can be interpreted in the broadest sense of the word. So, anything goes. I’ve thought long and hard about what I could make with cheese. Should I make something sweet of rather go for savoury? What kind of course will it be? Should I cook or bake? What kind of cheese should I use? There are so many ways to go with cheese!

Make it yourself

It’s been on my to-do list for quite a while: making cheese. And when I thought about that, I also thought about the fact that I wanted to try vegan cheese as well. Not because I want to become vegan, but I have a curious nature and I simply wanted to know what vegan cheese tastes like. Is it good? Does it in any way resemble cheese?

Vegan cheese

I had read a few things about making vegan cheese. What’s it based on, what makes it ‘cheesy’? In most cases, cashews are used as basic ingredient and nutritional yeast is used to give it a hearty flavour. Furthermore, a bit of lemon juice and you’re on the right track of making vegan cheese. But I wanted to add a bit more zest to it.

Bear’s garlic

You may not have heard of Bear’s garlic before, as it’s mostly known in Europe, where it grows in the wild in spring. In the US, it’s more known by the name of wild garlic or ramson and it can easily be grown at home. I came across fresh Bear’s garlic at a supermarket in Germany, when we recently went for a short visit to the farm in the Eifel.

To me, its taste is like a cross between garlic and spring onion. It has a much milder taste than garlic and can be used in various dishes. You can use it raw in salads or make a pesto with it. But you can also use it in warm dishes or use it in marinades. Or cheese for that matter.

Verse daslook

Vegan cheese with Bear’s garlic

The idea of vegan cheese with Bear’s garlic was born. And I have to say: I’m thrilled with the result. Does it taste like real cheese? Honestly, I don’t think so. But I do think it’s a very tasty spread that can be used instead of cream cheese. Delicious on bread, but also very tasty as a dip. Idea’s for using this ‘cheese’ in various dishes are bubbling up (thinking of stuffed mini peppers, zoodles…. yum yum).

Other additions

It could be a challenge to get your hands on Bear’s garlic. In that case, you could very well use a bit of garlic and fresh herbs, such as chives and parsley. Which is a perfect combination as well for a very tasty ‘cream cheese’ with herbs.

Ingredients

200 g raw cashews

2 tbsp lemon juice

2 tbsp water

3 tbsp nutritional yeast

12 leaves of Bear’s garlic

Salt to taste

Instructions

Let the cashews soak overnight.

Drain the cashews and put them in a blender or food processor, together with the lemon juice and nutritional yeast. Blend until it reaches a very smooth consistency.

Ingrediënten voor de vegan kaas met daslook

That can take up to 5 minutes or more. Scrape the sides as needed.

Add, once you’ve reached the desired consistency, the Bear’s garlic and salt to taste. Pulse a couple of times until it’s mixed in well.

Start with just a little bit of salt and add more if needed.

Keep refrigerated until ready to use.

Vegan kaas met daslook

Refrigerated, the ‘cheese’ will keep well for about a week.

Delicious on a cracker, slathered on some fresh bread or as a dip for flatbread or tortilla chips.

Vegan kaas met daslook op een cracker

Enjoy!

Vegan Cheese with Bear's garlic

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All Recipes, Appetizers, Dairy Free, Gluten-Free, Low Carb, Miscellanious, Sides, Snacks, Vegan

Roasted Carrot Hummus

Geroosterde Wortel Hummus

Roasted Carrot Hummus

It’s almost April and King’s Day is approaching fast. Many schools in the Netherlands have held the King’s Plays last Friday and everything turned orange. We are not such King’s Day fanatics, partly because we are living in Belgium since a couple of years and the kids attend school here. The 27th of April is just a normal day for us.

That doesn’t mean we’re not participating in all that orange madness, though. I am again participating in the Foodblog Event organised by Foodbloggers BENELUX and the theme this time (obviously) is: King’s Day. The colour orange is quite essential then. And I came with a recipe I had never made before: Roasted Carrot Hummus.

Bright orange

Thinking about orange food, pumpkin soup and carrot mash came to mind. Most people will associate these dishes with autumn or winter. What about something with oranges, a beautiful dessert or a refreshing summer drink. At the organic supermarket, I had bought a bunch of beautiful orange carrots and wanted to use these for the challenge. And the wonderful temperatures of the last couple of days made me think of summer and… BBQ. A salad or a dip. So, dip it is: a creamy hummus with roasted carrots.

Falvours of the Middel East

Instead of cooking the carrots, I roasted them in the oven. Roasting gives the vegetables a much richer taste and makes them slightly sweet. Hummus is an essential part of the Middle Eastern cuisine and I figured that regional spices would fit this dip perfectly.

Za’atar

I wanted to use Za’atar in my hummus. There are spice mixes available at most supermarkets, but most of them aren’t quite authentic. Or so I learned the hard way. Without even checking the label, I bought the first jar I came across. At home, I started searching for the origins of Za’atar and was actually amazed by what I found. Za’atar actually is a herb, but is mostly sold in a mix. That mix is called Za’atar as well.

Thing is though, the mixes found at the supermarkets don’t contain what gives the mix its name: Za’atar. How strange is that? Slight consolation: the real za’atar very much resembles a cross between thyme and oregano. So, lacking the real thing, you can always go for a combination of those two.

Anything goes

As far as this hummus is concerned: anything goes. Use whatever spices or herbs you like. I very much liked this Za’atar mix. Omitting it, will be just as good. The roasted carrots are what makes this hummus taste great. Just adding salt and pepper will be fine. But adding spices and herbs gives it a totally different dimension.

Ingredients

2 (organic) carrots

Freshly ground salt and pepper

1 tbsp olive oil

1 can of chick peas (400g, net weight: 240 g)

1-2 tbsp fresh lemon juice

1 tsp Za’atar

75 ml water

1 tbsp ginger syrup

1 tbsp olive oil

1 clove of garlic, minced

Salt/pepper to taste

Instructions

Preheat oven to 180°C and line a baking sheet with parchment paper.

Peel the carrots and cut into small slices.

Put the carrots in a bowl with 1 tablespoon of olive oil and a pinch of freshly ground sea salt and pepper. Shake to cover all pieces.

Spread on the baking sheet and roast for about 20-30 minutes, until the carrot pieces are soft.

Geroosterde Wortel Hummus - voorbereiding

Let cool.

Drain the chick peas. You can keep the liquid for other purposes, such as vegan mayo.

Put the chick peas, carrots, lemon juice, ginger syrup, garlic, olive oil and Za’atar in a blender or food processor and blend until it reaches a smooth consistency. If it’s too dry, just add a little bit of water (1 tablespoon at a time).

Geroosterde Wortel Hummus - bereiding

Then add salt and pepper to taste.

This hummus is delicious as a dip with your BBQ, on pita bread, in a wrap (like on this chili tortilla with fresh green leaves and vegan ‘chicken’ shawarma) or as a dip for fresh bread or vegetables.

Geroosterde Wortel Hummus

Geroosterde Wortel Hummus met brood

Enjoy!

Roasted Carrot Hummus

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All Recipes, Bread, Dairy Free, Gluten-Free

Nut Bread Mini Loaf

Notenbroodje

This nut bread was actually an experiment that turned out extremely well. As I was sorting through my baking ingredients, I found several open bags of nuts, all just scraps. Didn’t want to throw them out though. I could have just put them in a bowl and snack my way through it, but I figured that I could use them in a recipe.

Lonely ripe banana

There was also this lonely, overripe banana lying in the fridge. Yes, you read that right, in the fridge. I always keep banana’s in the fridge. Although there are tips on how to keep bananas from getting brown and turn from green to overripe overnight, like wrapping cling film around the crown, none ever works very well. It prolongs the suffering maybe for just one day. Keeping them in the fridge does not prevent them from getting brown, but it does slow down the ripening process significantly.

Brown skin, but tasty banana

Even though the banana will turn brown, inside it keeps fresh a lot longer. Obviously it does ripen, but it really takes a lot longer. Check out the pictures below. The skin is all turned brown. Yet upon opening it, you can see it has ripened, but hardly any mushy dark spots.

Nut Bread Mini Loaf

Nut Bread Mini Loaf

Nut Bread Mini Loaf

Perfect little nut bread

So I had all those nuts and an overripe banana. It doesn’t happen a lot, but I didn’t want to make a banana bread. Not the soft and sweet kind anyway. And then this thought hit me: I could try to make a nut bread. But the more bread type of bread. Okay, that does sound strange. But I’m sure you get the picture. I didn’t want a ‘cake’ type of bread. First thing to get on the right track: leaving out eggs. Then I simply started by mashing up the banana and adding stuff that popped in my mind. And there it was: the perfect little nut bread. Even though it’s made with banana, you don’t taste it at all. This will please banana bread haters, even my husband liked this bread.

Ingredients

100 g mixed nuts*

1 ripe banana (medium)

30 g corn flour

20 g oats**

1 tbsp hazelnut oil***

1 tsp (gf) baking powder

1/2 tsp salt

25 g sunflower seeds

1 tbsp chia seeds

Optional: 1 tbsp psyllium husk****

*I used pecans, walnuts, hazelnuts and almonds.

**Use certified gluten free if necessary.

***Any other oil works fine as well.

****Psyllium husk is optional, but it does give the bread a more bread like texture and keeps everything together.

Instructions

Preheat oven to 160°C and grease/line a mini loaf pan.

Put the nuts in a blender of food processor and just pulse a couple of times. You could also roughly chop the nuts with a knife.

Nut Bread Mini Loaf

Nut Bread Mini Loaf

Mash the banana.

Nut Bread Mini Loaf

Add all ingredients and knead it into a dough.

Nut Bread Mini Loaf

Put the dough into the loaf pan and bake ca. 40 minutes.

Nut Bread Mini Loaf

Nut Bread Mini Loaf

That’s all there is to it. I absolutely loved it! This nut bread is great with anything. Sweet spreads, jam, peanut butter, cheese, ham, sausage etc.

Nut Bread Mini Loaf

Nut Bread Mini Loaf

Enjoy!
Nut Bread Mini Loaf

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All Recipes, Cookies, Dairy Free, Gluten-Free

Healthy Oatmeal ‘Kruidnoten’

Gezonde Haver-Kruidnoten

Kruidnoten are a traditional spiced, bite-sized cookie that is eaten around ‘Sinterklaas’ in the Netherlands. Sinterklaas is based on Saint Nicholas, who was the patron saint of children. Sinterklaas is the feast that celebrates Saint Nicholas’ name day on the 6th of December. It is often celebrated by giving presents and sweet treats to children on the 5th of December, Saint Nicholas Eve.

While ‘Sinterklaas’ is celebrated in other countries as well, Kruidnoten are typically Dutch and have almost become an integral part of the festivities. The last couple of years, more and more varieties on the traditional cookie are hitting the stores. The most exotic combinations can be found. If you happen to get the chance, check out Van Delft Pepernotenfabriek, they have several stores now across the Netherlands. But be warned, they have so many great and unique flavor combinations (and they let you taste test them), your self control will be put under a lot of pressure there. I tried a few and managed to leave with ‘only’ three bags… Limoncello, Sweet Chili and Seroendeng (Seroendeng is used in Indonesian cooking and is a mixture of seasoned and roasted coconut with peanuts).

Healthy Oatmeal Kruidnoten

Addictive

The problem with Kruidnoten is: they’re highly addictive. Once you start eating them, you can’t stop. Their size might have something to do with it, but the warming spices and certainly the sugar make you crave more and more. Which make them a dangerous treat if you are trying to cut back on sugar and sweets in general.

I really can’t stop at just a few of those tiny cookies. Once I start on a bag, it gets emptied in no time. Now I don’t want to cut them out of my life, I still buy and obviously eat them, but I also want a healthier alternative to get me through the season. You know… balance ;-).

Recipe testing

So I hit the kitchen last Sunday (as it was perfect baking weather, i.e. it was cold and raining) and tried out a few recipes. Everyone of the testers (a.k.a. husband and kids) loved the taste, but when it came to the softness or crispiness their preferences varied ‘slightly’. The first batch, I baked for 20 minutes, which resulted in quite soft and chewy Kruidnoten. The second batch for about 30 minutes, which made them crispier on the outside, still slightly chewy on the inside. The last batch, I baked for 45 minutes, which resulted in crispier and dryer Kruidnoten.

Personally, I prefer the crispier, dryer kind. The boys preferred the soft type and the husband found himself somewhere in the middle. So if you try this recipe, play around with the baking times to see which one you prefer. If you expect the same cookie as the real Kruidnoten, you will most likely be very disappointed. Due to the used ingredients, the taste is different and the texture will be far from that ultra crisp crunch you get from traditional Kruidnoten. But if you let go of that idea, you will get a lovely spiced cookie in return.

Ingredients

50 g almond flour

200 g oat flour (ground up oats)*

1 tsp Xanthan gum

100 g Xylitol

1,5 tsp cream of tartar

1,5 tbsp ‘speculaas’ spices**

1 egg

100 g coconut oil

75 ml cashew milk***

Optional: (sugar/dairy free) chocolate for coating

*Use certified gluten free if necessary.

**You can use pumpkin spice, which contains similar ingredients.

***Instead of cashew milk, you can use coconut milk or almond milk.

Instructions

Mix all dry ingredients in a bowl.

Healthy Oatmeal Kruidnoten

Healthy Oatmeal Kruidnoten

Heat up the oil and milk together until the coconut oil is melted. Mix well. Add the egg and whisk well.

Healthy Oatmeal Kruidnoten

Add wet ingredients into the dry and mix with a rubber spatula to form a dough.

Add the egg and whisk well.

Add the egg and whisk well.

Let chill in the refrigerator for about 10 – 15 minutes.

While the dough is chilling, preheat your oven to 180°C and line a baking sheet with parchment paper.

Then take the dough out of the refrigerator and roll small balls. The tinier you make them, the crispier they will get. If you love a more chewy cookie, make them somewhat larger. Place on the prepared baking sheet.

Healthy Oatmeal Kruidnoten

Baking times vary depending on size and on how chewy or crispy you want them. Also, they might feel too soft when you take them out of the oven, but they will firm up quite a bit when they cool. Maybe start by baking just a few for testing. Once you’re satisfied with the result, bake all of them.

Once they’re cooled, you can eat them plain or cover them in (sugar free/dairy free) white and dark chocolate.

Heathy Oatmeal Kruidnoten

Heathy Oatmeal Kruidnoten

Totally optional, but highly recommended 🙂

Enjoy!
Healthy Oatmeal Kruidnoten

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All Recipes, Breakfast, Dairy Free, Gluten-Free

Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin anything

Did I mention yet it’s pumpkin season? Now you don’t need a reminder, do you? I just love, love, love pumpkin recipes. And since it’s October and we now can officially enjoy anything pumpkin, I’ll throw in another delicious recipe: pumpkin pancakes! Because we also love pancakes. For breakfast, lunch or dinner.

These pumpkin pancakes are very easy to make, especially if you have pumpkin puree ready to use. You can use canned pumpkin, but fresh homemade pumpkin puree, without any additives, is so much better. These pancakes are so light and fluffy. And, they are also gluten and dairy free.

What do you need?

250 g pumpkin puree

1 egg

250 ml coconut milk (carton, not a can)

1 tbsp coconut blossom sugar

1 tsp baking powder (GF if needed)

150 g buckwheat flour

1/2 tsp salt

1 tsp cinnamon

If you don’t need/want to go dairy free or you don’t like coconut milk, you can swap it for any other milk you like. The same goes for the buckwheat flour. You can use regular AP flour, whole wheat, a GF flour blend or spelt flour.

Instructions

Put the pumpkin puree and the egg into a large bowl.

Pumpkin Pancakes

Whisk well.

Pumpkin Pancakes

Add the coconut milk and mix well.

Pumpkin Pancakes

Then add the sugar, baking powder, flour, salt and cinnamon.

Pumpkin Pancakes

Mix well, using a whisk.

Pumpkin Pancakes

Let rest for 10 minutes.

Heat up a little bit of butter or oil in a frying pan and pour in the desired amount of batter. I use an ice cream scoop to portion the batter.

Pumpkin Pancakes

Bake on medium heat until the bottom is done and bubbles are formed on the top and they burst open. Then flip the pancakes.

Pumpkin Pancakes

Enjoy with your favorite toppings. We have a few, such as powdered sugar, (maple) syrup or chocolate spread. Maybe a bit weird, but I confess: I also like it with peanut butter. Now don’t roll your eyes! The sweet taste of the pumpkin, the spiciness of the cinnamon and the saltiness of the peanut butter go very well together. Try it!

Pumpkin Pancakes

Enjoy!
Pumpkin Pancakes

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All Recipes, Cakes, Bars & more, Dairy Free

Oven-baked Pumpkin Doughnuts

Pumpkin Doughnuts

Pumpkin Doughnuts

Yeah, it’s Fall! And you know what that means? Well? No, I don’t mean it’s getting cold, wet, windy, dark… No no no, I mean it’s PUMPKIN SEASON! Actually, it’s pumpkin season all year round for me, especially when my freezer is stacked with my homemade pumpkin puree. But we can officially jump on the pumpkin wagon now (like with these pumpkin doughnuts), without getting weird looks, like if it’s a crime to have something pumpkin during summer.

Oven-baked

To start the (official) season right off, I’ve made these delicious and somewhat healthier pumpkin doughnuts. For one thing, they’re oven-baked instead of fried. I also only added a little bit of oil to the batter so these pumpkin doughnuts are really low-fat. And not too much sugar, as the pumpkin puree already provides a fair amount of sweetness. Added bonus: they are extremely easy to make and are ready in no time at all!

Ingredients

  • 200 g pumpkin puree
  • 2 eggs
  • 50 g light brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 tbsp vegetable oil
  • 150 g plain flour
  • 1 tsp baking powder
  • Extra: 3 tbsp white sugar and 1 tsp cinnamon

Directions

First, preheat your oven to 180°C.

Mix the pumpkin puree, eggs, sugar, cinnamon, salt and oil.

Pumpkin Doughnuts

Pumpkin Doughnuts

Then add the flour and baking powder and mix with a spoon or rubber spatula. Mix until just combined.

Pumpkin Doughnuts

Pumpkin Doughnuts

Grease two donuts pans.

Pumpkin Doughnuts

Then fill the molds with the batter. You can do that with a spoon, but I’ve got an easy trick for you.

Pour the batter into a plastic bag (f.e. a ziplock bag).

Pumpkin Doughnuts

Close the bag and the cut off one bottom corner. Now you can easily fill the molds with your batter.

Pumpkin Doughnuts

Pumpkin Doughnuts

Bake in the middle of the oven for ca. 10 minutes.

Pumpkin Doughnuts

Take them out and let them cool just a little bit, maybe 5-10 minutes.

Pumpkin Doughnuts

Meanwhile, mix the white sugar and the cinnamon in a small bowl or on a plate.

Pumpkin Doughnuts

Pumpkin Doughnuts

Lightly press each doughnut into the cinnamon sugar.

Pumpkin Doughnuts

These are best when eaten the same day, but can be kept in an airtight container for 2 to 3 days. If they last that long ;).

Pumpkin Doughnuts

Pumpkin Doughnuts

Enjoy!
Pumpkin Doughnuts

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All Recipes, Cakes, Bars & more, Dairy Free, Gluten-Free, Low Carb

Banana Hazelnut Snack Cake

Banana recipe #… I know, another banana recipe. And guess what, I still have a bunch of recipes I want to share with you. So stay tuned if you like banana bread and similar recipes. This recipe is really different from all the other recipes. Why? Because it’s made with ground hazelnuts.

Gluten & sugar free

As I’ve used ground hazelnuts instead of flour, it’s gluten free and fairly low-carb. Fairly low-carb as it doesn’t have any flour, but probably still too carby for those on a strict low-carb diet, due to the banana. But low-carb or not, this cake is definitely worth a try. It tastes amazing and is super light and fluffy (due to beaten egg whites added to the batter). And, I did not use any added sugar or sweetener. The bananas and the ground hazelnuts are sweet enough together.

Ingredients

  • 2 medium (over)ripe bananas (ca. 180-200g peeled)
  • 2 eggs
  • 1 tsp vanilla extract
  • 60 ml hazelnut oil
  • 200 g ground hazelnuts
  • 2 tsp baking powder
  • 4 egg whites
  • pinch of salt
  • Optional: 50 g dark chocolate chips

You can use other oils for the hazelnut oil. For the egg whites, I use TwoChicks egg whites. It’s so easy to have those at hand at all times and you don’t have to separate eggs and need to find other uses for the egg yolks.

If you can’t find ground hazelnuts at the store, simply make it yourself. Put in a high power blender or food processor and process until it becomes a flour. But be careful not to process too long, as once the oils are set free, it becomes a paste (hazelnut butter). Tasty, but not what you want right now.

Directions

Start by preheating your oven to 160°C and line a rimmed baking sheet or large baking dish with parchment paper.

Mash the bananas and mix them with the eggs, oil and vanilla extract.

Banana, eggs, vanilla and oil Mixed banana, eggs, vanilla and oil

Add the ground hazelnuts and baking powder and stir until well combined.

Add hazelnuts Mixed in hazelnuts

Beat the egg whites with a pinch of salt until stiff. Then carefully fold the beaten egg whites into the batter.

Egg whites Fold in egg whites

Pour the batter into the prepared dish and sprinkle the chocolate chips on top, if using. Then bake in the middle of the oven for ca. 30-35 minutes.

ready to go into the oven Finished baking

Let cool completely before cutting into squares.

Cut into squares Piece of cake

It’s light and fluffy and utterly delicious.

Enjoy!

Love banana recipes? Why not try this Chai Spiced Banana Bread? Or these Oatmeal Banana Muesli Bars with Cranberries and Raisins?

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All Recipes, Bread, Cakes, Bars & more, Dairy Free

Chai Spiced Banana Bread

Chai Banana Bread

Chai Spiced Banana Bread. I know that many will associate chai with hot drinks, like a Chai Latte. Chai. Comforting, warming spices. Not something you might expect in the middle of summer. But believe me, this is good. Those who follow me for a little while now, know that I use a lot of banana’s in baking. It started out as a necessity to use up overripe banana’s, but it has started to become a regular item in my baking and cooking adventures. Bread, cookies, bars, drinks, desserts, even waffles. Banana’s are quite versatile and due to their natural sweetness (the riper, the sweeter), you’ll need less sugar or sweetener in your recipe.

I am on a constant quest to come up with new recipes to use banana’s. And while I was happily sipping on a Chai Latte (yes, even during summer), I was contemplating what else I could use those delicious, fragrant spices for. Not sure where the thought came from, but I thought it might be good in a banana bread. So the next day, I set to work and baked this very tasty bread.

You might notice that I didn’t use any fat. Honestly? I forgot. Oops. But this oops actually turned out quite all right. Sometimes, oopses (that’s not a word, right) are just meant to happen. This banana bread suddenly got skinny. Even more so, as I just added 3 tablespoons of honey. If you do like your banana bread sweeter, you can add of course more honey. Added bonus: it’s super easy to make.

Just mash 2 large or 3 small banana’s in a bowl. The net weight should be around 220-240g. Then add 3 large eggs and 3 tablespoons of honey and mix well.

Chai Banana Bread

Then add 175g plain flour (whole wheat or spelt will be fine as well), 1 tablespoon baking powder and the spices:

  • 1/4 tsp cardamom
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground fennel seed
  • 1/4 tsp all spice
  • 1/4 tsp ground aniseed

Chai Banana Bread

Mix until just combined.

Chai Banana Bread

Line a cake/loaf pan with parchment paper and grease the sides (this will the only added fat).

Chai Banana Bread

Then bake at 180°C for about 25-30 minutes.

Chai Banana Bread

Chai Banana Bread

Such a perfect loaf. And so fragrant! You can eat it plain, with preserves or with just a little bit salted butter. Salted?! Yes, salted. Give it try.

You know what else is great on this banana bread? My Roasted Apricot Puree.

Chai Banana Bread

Chai Banana Bread

If you like plain banana bread better, you can try this recipe.

Now get baking 🙂

Enjoy!

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