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Almond croissant baked oats!
ngredients 1.5 cups / 125g ground oats (oat flour) 1/3 cup / 40g ground almonds (almond flour) 1/2 tsp baking powder 1/4 tsp salt 1 tsp almond extract 1 mashed banana 1 small egg / flax egg 1/3 cup / 110g honey 2/3 cup / 150ml milk 1/4 cup / 20g flaked almonds 1 tsp icing sugar (white or coconut) 1. Pre-heat oven to 180C/ 360F. 2. In a bowl, mash your banana and then add your oats, almonds, baking powder, salt, honey, almond extract, egg/ flax egg and milk. Whisk until all combined. 3. Add to a 15cm baking tray (greased and lined with baking paper). If you want to remove from the tin like I did, make sure you use a tin with a removable bottom. Add your flaked almonds on top. Bake for 20 minutes.
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SALTED CARAMEL BROWN BUTTER BANANA SNACK CAKE Three words: you need this 😌 Recipe below OR comment ‘CAKE’ to get the recipe sent to you 🤎 #Recipe Details: Brown Butter Banana Cake: - 1/2 cup butter - 3/4 cup brown sugar - 1/2 cup granulated sugar - 2 eggs, at room temp - 1 cup greek yogurt, at room temp - 3 ripe bananas, mashed (1 1/2 cups) - 1 tsp vanilla extract - 2 cups all-purpose flour - 1 tsp baking soda - 1/2 tsp salt - 1/2 tsp cinnamon Cream Cheese Frosting: - 4oz cream cheese, at ...
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Best Matcha Marble Pound Cake
We tried Just One Cookbook's matcha marble pound cake, and were blown away! This Japanese pound cake is a little lighter and less sweet than some other styles you've probably had in the past, but, as with a lot of Japanese food, the subtleties are what make it so good. We've linked directly to her blog post, so if you're interested, click through to get the recipe! 😋
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Pistachio, Lemon & cardamom cake 🍋
2hr · 1 serving This cake is so cozy, and it fits perfectly into this winter-to-spring transitioning season we’re in! It also comes together so quickly! (Recipe below) (All ingredients must be at room temp) • 200 g all purpose flour • 10 g baking powder • 7 g baking soda • 200 g sugar • 3 eggs • 100 g melted butter • 50 g vegetable oil • 160 g sour creme / creme fraishe (18% fat) • Zest from 1/3 lemon • 70 g crushed pistachios 2/3 tbsp cardamom I used a 22 cm / 9’inch springform for this cake. Prepare the cakeform form by attaching it with parchment paper. Preheat oven to 180°C (fan only). In a bowl rub the lemon zest with the sugar by hand. This way we enhanze the lemon flavour! Add butter, oil and whisk for 30 seconds, then add the eggs and whisk again till fluffy (1
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pistachio sheet cake recipe ✨
Video from Broma bakery INGREDIENTS • For the Pistachio Cake: • 1 cup (140 g) pistachios (deshelled) • 2 ¼ cups (281 g) all-purpose flour, spooned and leveled • 1 ½ teaspoon baking powder • ¼ teaspoon baking soda • ½ teaspoon salt • 10 tablespoon (140 g) unsalted butter, softened • 1 ½ cups (300 g) granulated white sugar • 3 eggs, at room temperature • 1 tablespoon (15 ml) vanilla • 1 cup (240 ml) buttermilk, at room temperature For the Cream Cheese Frosting: • ¾ cup (168 g) unsalted butter, softened • 6 oz (170 g) cream cheese, cold • 2 ¼ cups (293 g) powdered sugar For the Pistachio Cream: • ½ cup (70 g) pistachios (deshelled) • ½ cup (150 g) sweetened condensed milk • ½ cup (120 ml) heavy cream INSTRUCTIONS • For the Pistachio Cake: • Preheat the oven to 350 de
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