Summer’s practically dead now, and giving way to autumn, red leaves and for the baking world, warming spices and the homely use of pumpkins and freshly baked bread. So, in honor of the last days of summer and the waning sense of holiday freedom, I give you: the acai bowl post.
Technically, I don’t have the recipe for an acai bowl because I have no acai berries/powders/general acai substances but a smoothie bowl with granola chucked on top. Acai bowl definitely sounds more interesting.
1. You begin with the base – frozen smoothie. Now, density wise, a thick smoothie is very important so you can have a nice, stable base for the toppings. To increase thickness use yoghurt instead of milk, banana or avocado.
My favourite recipe (and which incidentally gives a pretty pink flavour) is:
- 4 frozen strawberries, chopped chunkily
- 1 fresh banana
- two spoons of yoghurt
Blend, and then pour into the bowl.
2. Next, put on the toppings (acai bowls are delightfully easy). You shake on the amount of granola you want on, then add the rest of your toppings. I like mine with fresh berries (yes, double strawberry), peanut butter and I shake on some flaxeed. You can’t taste it, but it gives a boost of nutrients. And, a sprinkle of nuts for a nice crunch. Top tip, drizzle some honey of the granola. Honey and granola pairs beautifully.
And that’s it! Eat on the last golden days of sunshine … or the rest of the year. It’s a bit like ice cream, timeless. Season less? Not weather dependent?
I’m so depressed. I’ve finally watched the finale of the Great British Bake Off. It was a brilliant, by the way, and my favourite person won! (Don’t worry, I won’t give away any spoilers). Never again am I going to hear Mel and Sue call, “On your marks, get set, bake!” or watch Mary Berry check for soggy bottoms. Oh well, all good things must come to an end. Besides, how better to mark the end of Bake Off than with a recipe for moist, chocolatey banana bread?
Preheat oven to 180 degrees Celsius and grease a loaf tin.
- 400 grams of mashed bananas (at least 8 small-medium bananas)
- 1 tablespoon of apple cider vinegar
- 112 grams of coconut milk
- 4 tablespoons of coconut butter (mine had melted so it was 4 tablespoons of liquid and solid coconut butter)
- 80 grams of maple syrup
- 130 grams of spelt flour
- 30 grams of coconut flour
- 23 grams shredded coconut
- 63 grams’ cacao powder
- 1 teaspoon of bicarbonate of soda
- ¾ of a teaspoon baking powder
- ¾ of a teaspoon of salt
- Mix the wet ingredients together.
- Sift both flours together twice in another bowl.
- Mix all the dry ingredients (including the flour)
- Pour wet into dry and stir until it is just combined.
- Put the mixture into the loaf tin and bake for 35-40 minutes. (time will vary depending on the oven.)
- Leave in the oven – without opening the door – for 10-15 minutes. Insert a toothpick in. If it is not clean, bake for a few more minutes after opening the door.
My day started off to the sight of a bunch of ripe bananas, spotted with brown. “Brilliant,” I thought. “I can make banana bread.” I finally decided on chai banana bread, perfect for spicy autumn. Little did I know that when I came back to bake later, the bananas had slowly been eaten by my thieving family. Being the impatient person I am, I hurtled straight into the recipe anyway and – guess what – found I did not have enough bananas! I didn’t want to add more oil, and considering that it was autumn and the bread was spicy, I decided the best thing to do was sub in grated carrot and it turned out delicious.
- 230 grams of spelt flour
- 1 teaspoon bicarbonate soda
- 3/4 of a teaspoon baking powder
- 3/4 of a teaspoon salt
- 2 teaspoons of cinnamon
- 1/2 a teaspoon of cardamom
- 1/2 a teaspoon of ginger
- 1/2 a teaspoon of cloves
- 1 tablespoon of molasses
- 3 tablespoons of milk of your choosing
- 1 teaspoon of vanilla extract
- 3 1/2 tablespoons of melted coconut oil
- 1 1/2 of a tablespoon of apple cider vinegar
- 40 grams of maple syrup
- 40 grams of black-strap molasses
- 300 grams of mashed bananas
- 200 grams of grated carrots
(Preheat oven to 180 degrees Celsius. Grease a loaf tin)
- Mix the dry ingredients in one bowl well, making sure that the spices are incorporated evenly in the flour.
- In another bowl, mix all the wet ingredients together.
- Next, pour the wet ingredients into the dry and stir until they are just combined.
- Pour the mixture into the loaf tin and bake for 30 minutes.
- Wait until mostly cool and then slice.
If you fancy spicy biscuits who’s flavours resound with the richness of molasses and the warmth of Christmas, then these are your cup of tea.
- 3 tablespoons molasses
- 1 tablespoon brown sugar or raw sugar
- ¼ cup blackstrap molasses
- 1 tablespoon maple syrup
- 125 grams spelt
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 85 grams unsalted butter
- ¾ teaspoon cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground pepper
- 1 egg yolk
- ½ teaspoon vanilla extract
- Put an oven rack in the middle position and preheat the oven to 190 degrees Celsius. Line a baking sheet with wax paper.
- Whisk the flour, baking soda and salt in a bowl.
- Melt the butter over medium heat in a small saucepan. Stir in the cinnamon, ginger, cloves, allspice and pepper. Cook for about 1-2 minutes until it starts to smell of spices.
- Put the butter mixture into a glass bowl and let it cool a bit.
- Whisk the 3 tablespoons of molasses, the maple syrup, egg yolk, vanilla and the blackstrap molasses into the melted butter mixture.
- Stir in the flour mixture until they are combined.
- Scoop out one tablespoon of dough and shape into a bowl. Be warned, it will be sticky and will expand and grow in the oven.
- Sprinkle the 1 tablespoon of sugar on each biscuit.
- Bake the biscuits for about 9-15 minutes, carefully watching for burning. The centres will still be slightly soft but the edges should be set.
- Leave the biscuits to cool for about 10 minutes, then put on a wire rack.
I was honestly so impressed with this recipe. I had no idea it would turn out this good, but it tasted exactly like store-bought, good quality ice-cream, and had a great consistency too. Creamy, rich, and chocolatey, I would definitely advise making this!
- 2 cans of full fat coconut milk (14 ounces), chilled overnight in the fridge
- 160 grams of unsweetened cacao powder
- 397 grams of pitted dates (soak for 10-20 minutes if they are not moist enough)
- 1 tsp vanilla extract
- Cacao nibs (optional)
- Put a big mixing bowl in the freezer to chill for 10 minutes
- Put the dates in the food processor and process them until they form small pieces. Then gradually add hot water until the mixture becomes a thick paste
- Pour the cans of coconut milk into the chilled mixing bowl
- Whip it until it becomes creamy and smooth. Add in the cacao powder, vanilla extract and half the date paste. Whip until it is mixed fully.
- Taste and add more cacao powder or date mixture to your personal tastes. (I added in all the date mixture)
- Put in a freezable container and cover with clingfilm.
- You can either leave it for a few hours, so it forms a mousse, or leave it longer till it freezes fully.
You know those perfect brownies with a gooey inside and a crispy top? I made it my quest to make a recipe where it was so, while still being healthy enough for me to stuff myself with – slightly less – guilt. (Note: these brownies are cake-like rather than fudgey.) These brownies are not for the faint-hearted. Rich, dark, chocolately, with a deep undertone of molasses running through them and a perfect, crackly top.
TIPS AND TRICKS
Ok, now that the advertising to these brownies is done…;) Let’s talk about the tips and tricks. I researched into the (sort of) science behind having a crispy top on the brownies. It’s not actually down to luck – which I thought before.
The crispy top is created by a meringue rising to the top, which is created by creaming the butter and molasses for a long time, and mixing the eggs for a long time with the creamed molasses. Some websites say that molasses or brown sugar are too moist to create that crispy top – I disagree. If you beat it for long enough, then the crispy top will form and you also get more depth of flavour as well as slightly more healthiness. Mixing sugar is also a good idea – try demerara sugar and molasses. The molasses give a rich flavour, and the demerara sugar gives a caramel flavour.
The cake-likeness of the brownies is due to using less flour (only 60 grams). There’s also a lot of butter – because using cacao powder instead of melted chocolate means the brownie is less moist – so needs more butter. Also: TIP – bring the butter and eggs to room temperature because that makes them easier to incorporate into the mixture.
- 115 grams of butter
- 248 grams of molasses (i personally don’t like brownies really sweet, so if I were to sub normal sugar (which is sweeter) then I would decrease the amount)
- 1 teaspoon of vanilla extract
- 2 eggs (normal)
- 60 grams of spelt flour
- 6 tablespoons of cacao powder
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 60 grams chopped walnuts
- In a deep mixing bowl, cream butter and molasses for 6-10 minutes until the mixture is fluffy.
- Add eggs, vanilla extract and mix for 5 minutes.
- If using spelt, sift twice.
- Whisk flour, cacao powder, salt, baking powder and walnuts in another bowl.
- Add the dry mixture and mix until just combined. Do not overmix.
- Put in a 23cm square baking tin. Bake for 20-25 minutes, until the brownie pulls away from the tin edges.
- Either let cool and then cut (by which point the top will have hardened) or eat warm. Or both!
Note: Yes they are healthier (not much but still healthier) but I’ve tested them on many people with normal taste buds – and they adored them!