Chocolate Tahini Banana Bread

Once I started making hummus (oops - I still need to post that recipe!) I have become slightly obsessed with finding new ways to use tahini.  It has the most delicious taste.  But I always thought of tahini as something you would use in a savory dish, until I made this bread.  OMG!  This is another MUST bake recipe,  The bread is so moist and the chocolate tahini adds a delicate cocoa flavor without the overwhelming sweetness normally associated with a chocolate spread.  It's perfection - really.

And it is super easy to make so there really is nothing from stopping you from trying this delicious breakfast, mid afternoon, any time of day treat!!!  (try warming a slice in the microwave for 20 seconds with a little butter on top... I am getting hungry again!

Chocolate Tahini Banana Bread

from the Soom website with minor changes

3 very ripe bananas
1/4 c. applesauce
1/4 c. good quality tahini (I use Soom)
2 large eggs, room temperature
2 t. vanilla bean paste
2 c. flour
1 t. baking soda
1 t. baking powder
1 t. salt
1/2 c. sugar
1/2 c. chocolate tahini

Preheat the oven to 350. Line a loaf pan with parchment paper

In a large bowl, mash the ripe bananas  with the applesauce..  Add the tahini, eggs and vanilla and stir well to combine..  Set aside.

In a small bowl, mix the flour, baking soda, baking powder, salt and sugar.  Fold these ingredients into the banana mixture.

Pour half the batter into the prepared loaf pan.
Melt the chocolate tahini in the microwave for 20-30 seconds.  Drizzle half of the chocolate tahini over the batter, swirling the batter with a knife to form ribbons.
Pour the remaining batter on top and repeat with the chocolate tahini.

Bake for 60 minutes, or until a knife inserted in the center comes clean.

Allow to cool for 15 minutes before removing from the pan.  Finish cooling on a wire rack.

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Buttermilk Blueberry Breakfast Cake

This breakfast cake is easy to make and a delicious treat in the morning. And it is a great way to use up a lot of blueberries at one time!  I somehow either have too many blueberries or not enough, so you may need to plan ahead and be sure you have enough for this recipe.  You could use less, but the 2 cups of blueberries ensure that you will bite into that tasty fruit with every bite.

Buttermilk Blueberry Breakfast Cake

adapted from Alexandra Cooks

1/2 c  unsalted butter (1 stick)
zest of one lemon
1 egg
1 c. sugar
2 t. vanilla
1 3/4 c. flour
2 t. baking powder
1 t. salt
1/4 c. buttermilk
2 c. blueberries
1/4 c. flour (additional)

Preheat oven to 350.  Cream the butter with the lemon zest and sugar using a mixer.  Beat until light and fluffy.

Add the egg and vanilla and mix until well combined. Toss the blueberries with the 1/4 c. flour and set aside.  Whisk together the flour, baking powder and salt.

Add half the flour mixture to the wet ingredients and stir with spatula or wooden spoon until incorporated.  Add the buttermilk and mix well. Add the remaining  flour mixture and stir until the flour is absorbed. batter will be thick.  Fold in the blueberries, leaving any excess flour in the bowl.

Grease an 8 inch square pan well.  Spread the batter into the pan. Sprinkle the batter with 1-2 T. coarse sparkling sugar, if desired.  Bake for 40-45 minutes or until a toothpick inserted in the center comes clean.  Let cool at least 15 minutes before serving.

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Mocha Muffins - healthy!

This is a really healthy way to start your day with chocolate. You will notice that the only sugar in this recipe is honey (and the dark chocolate chunks but that doesn't count!)  These are so moist and delicious - you will love them!

MOCHA MUFFINS

adapted from Easy Flourless Muffins, Bars & Cookies by Amanda Drodzd

1 c. almond flour
1/4 c. unsweetened cocoa powder
3 T. instant espresso powder
2 T. ground golden flaxseed
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 large eggs
1/4 c. unsweetened applesauce
1/4 c. almond butter
6 Tbsp. honey
1 Tbsp. vanilla extract (I use Mexican vanilla for anything that has a chocolate base)
1/2 c. coarsely chopped dark chocolate chunks (about a 3 oz bar)

Preheat your oven to 350 and prepare a muffin pan by lining with parchment paper baking cups.  Set aside.

Add the almond flour, cocoa powder, espresso powder, ground flaxseed, baking powder, baking soda and salt to a large mixing bowl and mix well.  Add the eggs, applesauce, almond butter, honey and the vanilla extract.  Beat well on high for about a minute until things are well blended.  Fold in the dark chocolate chunks .

Fill the lined muffin cups with batter (I like to use an ice cream scoop - it keeps it neat and makes the muffins more uniform) and bake for about 20 minutes, until a toothpick inserted ni the center comes out clean.  Let cool in the pan for 10 minutes and then place on a wire rack to finish cooling.  These freeze really well too!!

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Blueberry Banana Bread

Getting as much baking in as I can before the summer months when it just isn't as much fun to bake the things that take time in an oven.  Soon there will be more grilling recipes and ice cream. YUM!  I am ready. 

But for now, going to bake when I can because there is nothing that tastes better or smells better than any kind of bread baking in the oven. It is totally intoxicating and I wish they could bottle the smell!

BLUEBERRY BANANA BREAD

adapted from The Kitchen Magpie

1/2 c. butter
1 c. cane sugar (I use unrefined)
2 large eggs
1 c. ripe mashed bananas (2-3 large)
1 t. vanilla
2 c. flour
1 t. baking spice
1 t. baking soda
1/2 t. baking powder
1/2 c. blueberries

Preheat oven to 350.  Grease and flour a 9x5" loaf pan.  Set aside.

Combine the flour, baking powder and baking soda in a small bowl and whisk till well mixed. Set aside.

Cream together the butter and sugar until well blended and light.  Beat in one egg at a time and beat until smooth each time.  Add the vanilla and slowly beat in the mashed bananas..  Mix well.

Add in the flour mixture and fold gently with a rubber spatula until well combined and no streaks of flour show in the batter.  Then fold in the blueberries just until evenly distributed in the batter (as much as possible).

Pour the batter into the loaf pan and bake in the oven 50-60 minutes, checking at 50 minutes with a cake tester or toothpick to see if it is done.  I used a Breville air fryer convection oven and set it on Bake and it took the full 60 minutes.  Sometimes a convection oven will take much less time  - it just depends on the batter, or so I am discovering!

So full of blueberries and so yummy.

Cool in the pan for 10 minutes and then invert right side up onto a wire rack to cool completely.

This bread was moist and delicious and super easy to make!

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Dark Chocolate Raspberry Muffins - gluten free and no processed sugar!

These are so good and so moist and made even better because they have no processed sugar.  I have made these several times and they are delicious every single time.  There is nothing like the combination of raspberries and chocolate -  YUM!

Dark Chocolate Raspberry Muffins
adapted from Easy Flourless Muffins, Bars and Cookies by Amanda Drozdz

1 c. almond flour
1/2 c. unsweetened cocoa powder
2 T. ground golden flaxseed
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 eggs, large
1/4 c. (72 g) unsweetened applesauce
1/4 c. almond butter (I like the Bare brand with no additives)
6 T. raw honey
1 T. vanilla extract (if you have Mexican vanilla, it enhances the flavor of the chocolate)
1 c. raspberries, fresh if you have them, but frozen works as well
1/2 c. dark chocolate chips or dark chocolate, chopped

Preheat the oven to 350 and line a muffin pan with parchment liners.  Set aside.

Mix the almond flour, cocoa powder, ground flaxseed, baking powder, baking soda and salt in a blender and pulse a few times until all of the ingredients are mixed well.

Pour this mixture into a medium bowl and add all of the remaining ingredients except the chocolate and raspberries.  Blend with a hand mixer on medium speed for about 39 seconds or until creamy and smooth.  Scrape the bowl with a rubber spatula to be sure all of the ingredients are well blended.

Fold in the raspberries and chopped chocolate or chocolate chips just until mixed.  Using an ice cream scoop, fill the lined muffin cups with one scoop of batter. They should be about 3/4 full each.

Bake for 24-26 minutes or until a toothpick inserted in the center comes clean.  Let the muffins cook in the pan for 10 minutes, and the place on a wire rack to finish cooling completely.

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Lemon Blueberry Overnight Breakfast Cake

I was a little hesitant to try this recipe because I was not at all sure this would bake up well - but it was a nice surprise.  I love that I could get it all ready the night before and simply place it in the oven in the morning and have a delicious breakfast treat.  I liked it best served warm out of the oven and it reheats beautifully.  I hope you try it and enjoy it as much as I did.

LEMON BLUEBERRY OVERNIGHT BREAKFAST CAKE

adapted from The Kitchen Magpie

2 1/2 c. flour or white/whole wheat flour
1 1/2 t. baking powder
1/2 t. baking soda
3/4 c. organic cane sugar
1/4 t. salt
2 eggs, room temp and well beaten
1 c. buttermilk
1/2 c. lemon juice, freshly squeezed
zest of 1 lemon
1/2 c. melted butter
1 t. vanilla bean paste or vanilla extract
1/2 t. Fiori Di Sicilia (optional - from King Arthur flour - adds an added citrus flavor layer)
2 c. blueberries

Grease a 9x13" baking pan and set aside.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda,sugar and salt.
Add in the beaten eggs, buttermilk, lemon juice, lemon zest, butter,vanilla paste or extract and the citrus extract (optional).  Beat with a mixer until blended.
Gently fold in the blueberries with a rubber spatula.
.
Spoon the dough into the prepared baking pan. Cover with plastic wrap and refrigerate overnight.
In the morning, remove the pan and place on the counter while the oven is warming. 
Preheat the oven to 350 °F.  Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean. 
Remove and serve while warm!  (it is good cold, but it is exceptionally good warm!)  

Just look at those blueberries bursting with flavor - don't they make your mouth water??

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Cream Cheese Puff Pastry Danish with Berries and Lemon Glaze

OMG - these are so delicious and a treat for a special occasion or just because you want to spoil yourself or someone else!    I made these a couple of months ago and totally forgot to post the details. Shame on me.  These are just TOO GOOD to keep to not share and be sure everyone has the chance to try them.  I have not used puff pastry often and was a not sure how difficult it would be to make these shapes, but it was not difficult at all.  And the puff pastry is very forgiving which makes it easier to  cast any fears aside and go for it!!

I hope you will try these soon - I promise you will NOT be disappointed.

CREAM CHEESE DANISH WITH BERRIES AND LEMON GLAZE

adapted from Natasha's Kitchen

Danish Ingredients
1 pkg (2 sheets) puff pastry, thawed
8 oz. cream cheese, room temperature (I used Greek Yogurt Cream Cheese - perfect!)
1/4 c. organic cane sugar
1 egg yolk, room temperature
1/2 t. vanilla bean paste (vanilla extract is fine as well)
1 t. lemon zest
1 1/2 c. mixed berries (raspberries, blueberries, blackberries and/or strawberries)

Egg Wash Ingredients
1 egg
1 T. water

Lemon Glaze Ingredients
1/2 c. powdered sugar
1 t. lemon zest
1 T. fresh lemon juice


Thaw puff pastry according to package directions.  Depending on the temperature of your kitchen it should take about 30-40 minutes.  You want the dough to still be cold.Preheat the oven to 400 degrees with a rack in the center of the oven.  Line a half sheet baking pan (my favorite size for many things!) with a parchment sheet and set aside.

Unfold the first puff pastry sheet onto a clean work surface (I use either parchment paper or waxed paper underneath - either works great) and roll lightly into a 10"x10" square.  Use a pizza cutter to slice each sheet into 12 even strips. (NOTE:  If you are not great at cutting straight even strips, like me, you can mart the strips on either end every 2 cm.  the 10" is just a little over 24 cm so it's practically perfect!  This added step made it super easy for me.)

Combine two of the strips by pinching the ends together to make one long 24" strand.  Twist it gently so you have a loose spiral curl.  Press one end onto your work surface and loop the twisted strand around in a circle. (I was really afraid that these has to be perfect, but they don't. They will bake up beautifully and hide any imperfections!)  Press the remaining end underneath.  Gently press the center to depress it and make it ready for the filling, and prick the center with a fork 3-4 times to keep it from rising.  Transfer to the parchment.  Continue this for the remaining strips. You will have 24 beautiful spiral circles! (Note:  The original recipe has you fill each with cream cheese and berries and then transfer tot he baking sheet.  I found it easier to fill once they were on the sheet, but you do what works for you!  I love options.)

In a medium bowl, mix the softened cream cheese, 1/4 c. sugar, egg yolk, vanilla and 1 t. lemon zest. Beat on medium speed until smooth and creamy (and fight the temptation not to eat the bowl of lusciousness!)

I used a 1 T. cookie scoop to fill the center of each pastry. It was the perfect amount and there were no leftovers in the cream cheese bowl (darn!)   Then I placed raspberries, blueberries and one blackberry into the cream cheese.  As I did this I had visions of the cream cheese oozing out from the danish and becoming a runny mess in the oven - but my fears were NOT realized.

Make the egg wash, by whisking the egg and tablespoon of water.  Brush over the pastry part of the danish for added golden browning.  It makes them look beautiful.

Bake at 400 degrees for 18-20 minutes.

While the pastries are baking, blend the glaze ingredients.  I used less powdered sugar so my glaze was not as white and didn't show on the danish when I drizzled it - but the taste was awesome.  Be generous with the glaze. That lemon freshness takes them over the top!!

 Let them cool completely to room temperature so the cream cheese can completely set.  Then drizzle with the lemon glaze and serve.

These are SO good and worth every effort. And once you make them once, you will want to add them to the breakfast menu for any occasion - especially if you just want to indulge a little!

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Cinnamon Crumb Coffee Cake - Grain Free

This recipe is worth every effort and fills the kitchen with the most wonderful aroma.

Cinnamon Crumb Coffee Cake - Grain Free

adapted from Everyday Grain-Free Baking by Kelly Smith

TOPPING:
1 T. butter
1 T. plus 1 t. raw clover honey
1 1/2 t. cinnamon
1 c. pecan pieces, finely chopped

CINNAMON SWIRL:
1 T. butter
2 T. raw honey
1 1/2 T. cinnamon

COFFEE CAKE:
3 1/2 c. almond flour
1/4 c. coconut flour
1 t. baking soda
1/2 t. salt
1/2 c. raw honey
1/4 c. butter, melted
1/2 c. full fat coconut milk
1 T. vanilla extract
2 t. apple cider vinegar
4 eggs,  plus 2 egg whites

Preheat the oven to 315 (that is not a typo!).  Lightly grease a 9x9" baking pan and set it aside.

Topping:
In a small bowl combine the butter, honey and cinnamon until very well blended. Add the finely chopped pecans and mix until well combined.  Set aside.

Cinnamon Swirl:
In a small bowl, whisk the butter, honey and cinnamon until well blended.  Set aside.

Coffee Cake:
Combine the almond and coconut flours, baking soda and salt in a food processor.  Add all of the remaining ingredients except the eggs and egg whites to the top of the dry ingredients in the order listed.  Cover and pulse a few times to combine.  Then process until the batter is smooth and creamy, about 20-25 seconds.

Scrape down the sides of the food processor bowl and add the eggs and egg whites.  Cover and pulse a few times to combine.  Then process just enough to blend the eggs into the batter, about 10-15 seconds.  Scrape down the sides again as needed.

Pour about half of the batter into the square baking pan.  Spread it out evenly using an offset spatula.

Spread the cinnamon swirl mixture over the batter and carefully spoon the remaining batter on top of the cinnamon swirl..  Use the offset spatula to smooth the top of the coffee cake batter.

Finally, crumble the topping mixture over the top of the batter, covering as evenly as possible  Gently press the topping into the batter.

Bake the coffeecake for about 45 minutes of until light golden brown along the edges and a toothpick inserted in the center comes clean.

Let the cake cool for about 5 minutes before cutting and serving.  Serve warm or freeze individual slices for future use.

When baking something that is primarily almond flour, it is best to serve it as soon as possible.  If there are leftovers, keep them in the refrigerator for 2-3 days.  I like to rewarm baked goods in the microwave to improve the flavor after storage.


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Almond Flour Blueberry Lemon Scones - Grain Free

These are a treat any time of the day, but I love starting the day with a fresh scone.  I am learning that when baking with almond flour, things are best eaten fresh - right out of the oven.  These are literally bursting with lemon and blueberry.  The texture is a little different, but the flavor is unmistakably summer at its best!  Enjoy.


Almond Flour Blueberry Lemon Scones
adapted from The Nourishing Home

2 3/4 c. almond flour
1/2 t. baking soda
1/4 t. sea salt or pink Himalayan salt
2 T. cold unsalted butter
2 eggs
2 T. full fat coconut milk
1 T.. lemon zest
2 t. fresh lemon juice
1 T. raw clover honey
1/3 c. dried blueberries

Combine the almond flour, baking soda and salt in a food processor.  Pulse in the cold butter until the butter resembles pea-sized.  Use a pastry cutter as an alternative to a food processor.

In a large bowl, whisk together the eggs, coconut milk, lemon zest, lemon juice and honey until well mixed. Using a spoon, stir the dry mixture into the wet mixture and blend until thoroughly combined.  Fold in the dried blueberries.  Place the dough in the refrigerator for 15 minutes to chill.

While the dough is chilling, preheat the oven to 350.  Line a cookie sheet with parchment paper and set aside.  Sprinkle the counter or work surface with a handful of almond flour.  Melt 1 t. of butter or coconut oil to brush on top of the scones.  Set aside.

Once the dough is chilled,  shape it into a ball and place it on the floured surface.  Shape the dough into a 6" square - it should be about an inch thick.  Cut the dough in half twice to form 4 small squares.  Then cut each dough square in half diagonally to form 8 small triangles.

Carefully place each triangle (scone) onto the prepared cookie sheet.  Brush the tops of the scones with the melted butter or coconut oil.  If desired, sprinkle the tops with a little coconut or maple sugar.

Bake about 16-18 minutes or until the scones are slightly golden along the edges.  Serve warm and enjoy.

The dried blueberries plump up perfectly and add great flavor.

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Blueberry Lemon Muffins - Grain Free

This is the time of year that I seem to be stuck on all things lemon, blueberry, zucchini etc - and this post will be no different.  I am chuckling to myself as I share this recipe, knowing that I currently have two pints of beautiful blueberries waiting to be baked into a new concoction. And who knows - I may just eat them as is or roast them with some fresh strawberries.  Yep - that's it!  With Memorial Day weekend around the corner, roasting the berries will be the perfect treat to spoon over homemade strawberry "coconut" ice cream.  Yum!  The ice cream is already in the freezer so the hard part is done!  Recipes to follow soon - once I get it all made and take some photos..... :)

But back to the task at hand - these delicious muffins.  And they truly are just that - DELICIOUS!

And let me just add, I love this cookbook, especially because the quantities are given in regular measurements and grams. With the different and sometimes challenging textures of almond and coconut flours, using a gram measurement makes me feel much more confident in my final result.  I will share both measurements, but I strongly suggest you use the gram measurement, especially for the dry ingredients. It is SO easy and much more accurate.  End of lecture! :)

Looks so simple and unassuming from the outside.... 

but inside it hides so much goodness!

Blueberry Lemon Muffins
adapted from Every Last Crumb by Brittany Angell

180 g.(1 1/2 c.) finely milled almond flour
132 g.(3/4 c.) sweet potato flour (can sub with potato flour, but the sweet potato contains a resistant starch that is better for the body)
1 t. baking powder
1/2 t. sea salt
174 g. (about 1 1/2 c plus 1 1/2 T.) of maple or coconut sugar - I used both for added flavor so 87 g. maple sugar and 87 g. coconut sugar
60 g. (about 1/3 c.) melted coconut oil (melt first and then measure)
4 eggs
grated zest of 1 lemon (2 T.)
1 T. vanilla extract
1 t. fresh lemon juice
1 1/2 c. fresh blueberries

Preheat the oven to 350.  Line a muffin pan with parchment liners.  Set aside.

In a medium bowl, combine the almond flour, sweet potato flour, baking powder and salt and whisk until well blended.  Add the remaining ingredients (except the blueberries)  and stir well to combine.

Gently fold in the blueberries.

Fill the muffin cups about 3/4 full and bake for about 30 minutes or until a toothpick inserted in the center comes clean.

Cool on a wire rack.  They will keep in a sealed container on the counter for 1-2 days, or place in the refrigerator for a few days or the freezer for longer storage.

These were a hit with all of the neighbors!

Look at that blueberry vein running through the center of the muffin - 

Blueberry Gold!

And this is just sheer blueberry overload!

Fruit indulgence is NEVER a bad thing.  So good!

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Lemon Poppy Seed Muffins - Grain Free

So this was one of my first ventures into grain free baking.  There is definitely a learning curve because batters are "wetter" and I just have no comfort level for what it "should" look like. And they can be a little more work because there is usually a second flour to balance the almond flour and additional baking soda to help with the rise.

Even though I have had some epic baking failures, the successes make it worth the effort.  And one of the big surprises for me is that I have not missed the sugar.  I am a bit amazed at what a good job the honey does to sweeten the recipes I have tried, yet I cannot tell that the sweetener is honey - the flavor does not overpower but blends with the ingredients.  I am eager to learn more, bake more, and have a lot more successes to share!  This one is a keeper!

Lemon Poppy Seed Muffins

adapted from The Nourishing Home

2 c. blanched almond flour

2 1/2 t. poppy seeds

1/2 t. baking soda

1/4 t. sea salt (I used Real Salt)

3 T. fresh lemon juice

2 T. lemon zest

3 t. whole coconut milk

1/4 c. raw honey (I use clover or wildflower)

1 t. almond extract

1 T. coconut flour

2 eggs

Preheat oven to 315 (that is not a typo - 315 is the temperature she uses for many of her recipes and since I am definitely learning, I am not about to change it...yet!) Line 8 of the muffins cups with parchment liners.  I use the "If You Care" large baking cups.  I love them - they don't stick to any kind of baked goods. They are wonderful.  Set aside.

In a small bowl, mix the almond flour, poppy seeds, baking soda and salt.

In a large mixing bowl, add the lemon juice, lemon zest, coconut milk, honey, almond extract, and coconut flour. Whisk until well blended.  Add the two eggs and whisk again until mixed well.

Add the almond flour mixture to the wet mixture and gently whisk, just until combined.  Do not overmix. Fill the 8 lined muffin cups evenly with the batter.

Bake for 22-25 minutes, until a toothpick in the center comes clean and the muffin edges are lightly browned.  Cool in the pan for about 3 minutes and then finish cooling on a wire rack or serve immediately. They are delicious warm.

The muffins are a little smaller and the texture is different, but there is still

a nice crumb and the flavor was wonderful.  ENJOY!

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Zucchini Banana Blueberry Muffins

This is a great time of year when zucchini and blueberries are plentiful and reasonably priced and what a great way to utilize these fresh flavors.  I don't think I would ever have put all three together so I am thrilled that someone else tried it first with success.  These are not only tasty, but they are healthy with no butter (just coconut oil) and very little sugar.  And moist?  They are incredibly moist and flavorful and you honestly forget that they are healthy because all you taste are the bananas and blueberries exploding with flavor with each bite.  These are great for breakfast but also as a midday snack.  And they freeze really well.

You will be SO glad you tried this recipe - I am!

Zucchini Banana Blueberry Muffins

adapted from Two Peas and Their Pod

Ingredients:

1 1/2 c. white whole wheat flour

3/4 t. baking powder

3/4 t. baking soda

1/2 t. salt

1 t. ground cinnamon

2 medium ripe bananas, mashed (will yield 1 cup)

1/4 c. organic cane sugar

1/4 c. organic light brown sugar, packed

1 large egg

1/3 c. melted coconut oil, cooled

1 t. vanilla extract (I use Vanilla Bean Extract Crush from King Arthur Flour)\

1 c. shredded zucchini

1 c. fresh blueberries

Turbinado or Demera sugar for topping

Directions:

Preheat oven to 350.  Line muffin pan with paper liners.  Set aside.

In a small bowl, whisk the flour, baking powder, baking soda, salt and cinnamon together.  Set aside. 

In a large bowl, mix the mashed banana, cane sugar, brown sugar, egg, coconut oil, and vanilla.  Stir until well combined.  Add the flour mixture and fold gently until all of the flour is incorporated. Don't over mix. Place the shredded zucchini in a couple of paper towels and squeeze to remove most of the excess moisture.  Fold the zucchini into the batter and then fold in the blueberries.

Spoon the batter into the lined muffin cups, about 3/4 full.  Sprinkle the tops with turbinado or demera sugar (optional).  Bake 20-23 minutes or until a toothpick inserted in the center comes out clean..  Cool muffins on a wire rack.

Blueberries and zucchini visibly throughout

with the subtle flavor of the banana in the batter.

Definitely good enough to eat - guilt free!

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Cinnamon Sugar Blueberry Banana Bread

If you have bananas that are ripening way too fast (especially in the summer) and some fresh blueberries, then this recipe is for you!  Most of the work is done in the blender so it is easy and delicious too.

Cinnamon Sugar Blueberry Banana Bread

adapted from Crazy for Crust

Ingredients:
3/4 c. cane sugar
1/2 c. butter, softened
1/4 t. salt
2 overripe bananas
2 eggs
7 T. buttermilk
1 t. vanilla extract
1 t. baking soda
1/2 t. baking powder
2 c. flour
2 c. fresh blueberries

Topping:
1/4 c. cane sugar
1 t. cinnamon

Directions:
Preheat the oven to 375.  Grease a 9x5" loaf pan and dust with sugar.  Set aside.

Cream the butter and 3/4 c. sugar with a hand mixer. Set aside.

Add the bananas, eggs, buttermilk, vanilla, salt, baking powder and baking soda in a blender jar and process until smooth.

Pour half the banana mixture into the butter mixture, along with 1 c. flour. (Remove 1 T. flour from remaining cup and toss with blueberries).  Mix with hand mixer just until incorporated.  Add the remaining banana mixture and flour.  Mix just until combined.  Gently fold in the floured blueberries (this prevents them from falling to the bottom of the loaf while baking).  Pour mixture into the prepared pan.

Combine the 1/4 c. sugar and cinnamon in a small bowl.  Sprinkle evenly over the top of the batter.

Bake for 45-50 minutes or until a toothpick inserted in the center comes clean.  The edges should be a dark brown with a crack down the middle.

Cool completely before removing from the pan.  This keeps for quite a while. Put it in the refrigerator after a day (if you are lucky enough to have any left!  Enjoy!

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Mixed Berry Buttermilk Cake - YUM!

This is a really delicious treat for a quick morning bite, a snack in the middle of the day or a
"bake ahead and freeze" treat to stretch out the deliciousness over time!  I have one piece left in my freezer that I am trying to forget I have.....  Oh wait!  I think I just finished it yesterday.  :(  Darn it all :(:(  It clearly is not only good - it's irresistible!

If you have an abundance of berries, this is definitely something worth trying while the cherries are still in season and oh so good!  And you could easily use more or less of whatever you have.and highlight your berry or cherry of choice!  Enjoy!

Mixed Berry Buttermilk Crumb Cake

adapted from How Sweet It Is

Cake mixture:
1 1/4 c. white whole wheat flour
1/2 c. organic cane sugar
1/2 tsp. baking soda
1/4 tsp. salt
6 Tbsp. butter, softened
2 tsp. vanilla extract
1/4 c. buttermilk
1 large egg and 1 large egg yolk, beaten lightly
1 c. Bing cherries, pitted and halved
1/2 c. fresh blueberries
1/2 c. fresh chopped strawberries
2 Tbsp. flour

Topping mixture:
1/3 c. organic cane sugar
1/3 c. organic brown sugar (loosely packed)
1/4 tsp. salt
*1/2 c. (1 stick)  butter, melted
1 3/4 c. white whole wheat flour

*Or use 1 stick salted butter and omit the 1/4 tsp. salt

Preheat the oven to 325 degrees. Line an 8" square pan with parchment paper and spray lightly (I like the coconut oil spray).

In a small bowl, mix the sugars, salt and melted butter until smooth. Whisk well. Stir in the flour with a spoon until it is all moist and the mixture looks crumbly.  Set this mixture aside.

The crumb topping...

For the cake, mix the flour, sugar, soda and the salt in the bowl of an electric mixer and blend on low speed until combined. Add the butter, a tablespoon at a time, beating each until the mixture resembles coarse crumbs. With the mixer still running on low, add the vanilla extract, eggs, and buttermilk. Beat the batter on medium speed for 2 minutes - the mixture will be smooth, fluffy and thick!

In  medium bowl, toss the cherries, blueberries and strawberries with 2 tablespoons of flour (so they don't sink to the bottom).  With a spatula, gently fold the berries into the cake batter.

Look at all of those berries just waiting to be enjoyed!

Spread the batter into a greased square baking pan.  Sprinkle the reserved crumb mixture evenly over the top of the batter. Bake the cake for 40-45 minutes, or until the center is set and firm.  Let the cake cool in the pan for 30 minutes, then remove it and let it cool completely before cutting.

I wish you could smell how heavenly the aroma is fresh out of the oven...

This is delicious and freezes well.  I  wrapped leftover squares individually in plastic wrap and froze them and then thaw and /or reheat and taste fresh.

Love this!

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Blueberry Buttermilk Crumb Muffins

Blueberry Buttermilk Crumb Muffins

adapted from The Clever Carrot

1 3/4 c. organic flour or whole wheat pastry flour
2 tsp. baking powder
1/4 tsp. fine salt (I use bread salt from King Arthur)
1 c. blueberries (plus 1/2 c. for top)
2 eggs (I use pastured)
1/3 c. coconut oil (melt then measure)
3/4 c. organic cane sugar
3/4 c. buttermilk
2 tsp. vanilla

Topping Ingredients::
1/2 c. flour
3 Tbsp. melted salted butter
3 Tbsp organic cane sugar
1 tsp. cinnamon

Mix the crumb topping ingredients (I like to mix them well with a fork until crumbly) and set aside.

Preheat the oven to 375.  Line a muffin tin with paper baking cups.

In a large bowl, combine the flour, baking powder and salt.  Whisk well. Add the 1 c. blueberries and toss gently so the blueberries are coated with some of the flour (it keeps them from dropping to the bottom of the batter).

In a smaller bowl, whisk the eggs together.  Add the coconut oil, sugar, buttermilk and vanilla.  Whisk until the ingredients are well blended. (I used a hand blender to be sure the sugar was well mixed).

Muffin batter waiting for the topping...

And here is the topping - so delicious

Spoon the batter into the muffin tin, filling each about 2/3 full.  Sprinkle the crumb topping over the top of each muffin - dividing as evenly as possible.  Press 2-3 blueberries into the top of each muffin.

Ready for the oven with added blueberries...

Bake for 15-20 minutes or until a toothpick inserted in the center cones out clean. Cool for 10 minutes on a wire rack and then remove from the muffin pan to finish cooling.

Baked and ready for eating

These are some of the "softest", lightest muffins I have made in a long time.  Definitely worth making again soon!

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Einkorn Banana Bread with Natural Streusel Topping

Still experimenting with einkorn flour.  I really like the taste of it.  It has a slightly sweet taste and doesn't seem quite as heavy to me as whole wheat or white whole wheat.

This bread turned out really well.... nice and moist with a cinnamon goodness.

EINKORN BANANA BREAD WITH CINNAMON-SUGAR TOPPING

adapted from The Einkorn Cookbook

1 3/4 c. (218 g) Einkorn all  purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
6 Tbsp. cold butter, cut into 6 pats/segments
3/4 c. (120 g) coconut sugar
2 eggs
1 cup mashed ripe banana (about 2 medium)
1/2 c. whole milk Greek yogurt (I use homemade)
1 tsp. vanilla

Topping:
1/4 c.  (40 g) coconut sugar
1 Tbsp. cinnamon

Preheat the oven to 350 degrees.  Grease a loaf pan and set aside.

In a small bowl, whisk the flour, baking soda and salt together.  In a food processor, place the butter and sugar and blend well until combined. The mixture should pull away from the sides and form large mass of dough.  Add the eggs, one at a time, and blend each until absorbed.  Then add the mashed bananas, Greek yogurt and vanilla and process again until combined.  Add the flour mixture and blend just until combined. Do not over-process once the flour is added.  Pour into the prepared loaf pan.

The batter ready to bake - covered in coconut sugar and cinnamon

In a small bowl, mix the coconut sugar and cinnamon and pour over the top of the batter.

Fresh out of the oven

Bake for 50-60 minutes until the loaf is golden brown and a knife inserted in the center is clean when removed.

Cool for 15 minutes in the pan and then remove from pan and let finish cooling on a wire rack. This is delicious!

Sooooooo good!!

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