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This Lavender Panna Cotta recipe is the ultimate lazy evening in. With a soft creamy texture and the relaxing properties of lavender, there is really no better treat! Plus, WIN a Granny Goose down duvet worth R8500!
If you ask any of my close friends or family what my go-to dessert is. The answer will always be Panna Cotta! I can’t get enough of this soft, delicate dessert that honestly sounds a whole lot fancier than it actually is.
It has in some way become my sort of signature dish. I make it for every occasion, birthdays, Christmas, New Years…. you get the point!
So when I teamed up with Granny Goose to make a few delicious R&R recipes I knew I had to make a Panna Cotta. With its creamy delicate texture and soft flavours it’s my ultimate moment of calm dessert. I mixed it up a little and infused the cream with lavender to really take your relaxation to the next level! You’ll thank me later I promise!
Lavender has incredible calming properties and is the ultimate bed time flavour. So snuggling up in your Granny Goose down duvet, slowly *snacking on your Lavender Panna Cotta is all you need at the end of a stressful day! Honestly this sounds like the perfect Friday night in if you ask me!
Since it’s winter and my birthday month, I’ve teamed up with Granny Goose to bring you guys the ultimate GIVEAWAY!! WIN a Granny Goose Down Duvet worth R8500!! All you have to do is head over to my Instagram and enter on my latest post! Yay!
Yum
Lavender Panna Cotta

Ingredients

  • 1/4 Cup Cold Water
  • 2 1/4 tsp powdered gelatin
  • 2 Cups Cream
  • 1/4 Castor Sugar
  • 11/2 tsp vanilla extract
  • 1 tsp dried lavender
  • Purple food colouring (optional)

Instructions

  1. Place the cold water and gelatine powder in a small bowl and set aside for 5-10 minutes.
  2. Meanwhile, combine the cream, sugar, vanilla extract and lavender in a small saucepan over medium heat.
  3. Allow the mixture to simmer for a few minutes then remove the saucepan from the heat.
  4. Stir in the gelatine mixture and food colouring if adding pour into 4 small glasses and place in the fridge for at least 4 hours.
  5. Decorate with fresh lavender.
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This healthy vegan Creamy Avocado Chocolate Mousse recipe is bound to satisfy those chocolate cravings. The perfect recipe that takes only 5 minutes to whip up and is a winner every time! Filled with healthy fats, dark chocolate and topped with fresh berries.

If there is one thing is this world that I will never be able to give up it would be chocolate! I’ve tried being strict and denying myself but honestly it just results in me bingeing on tons of chocolate. Enter Creamy Avocado Chocolate Mousse. This oh so delicious recipe has been my saving grace SO many times. Every time I get cravings but still want to be as healthy as I possibly can I quickly whip up a batch of this creamy goodness.

I think the biggest reason why this Creamy Avocado Chocolate Mousse recipe works so well is that it literally only takes a couple of minutes to whip up. I literally chuck all the ingredients into my Nutribullet, give it a little whizz and bam! The fact that it has all those healthy fats in also helps to satisfy that desire for something decadent so you don’t need to indulge in the whole batch.

Okay let’s talk ingredients. Firstly avocado… I promise you won’t even taste the avo, it will only add to the creaminess of the mousse. Next we add a couple of other delish ingredients. I use 80% dark chocolate which is dairy free and I add a splash of coconut milk or cream. If you don’t mind dairy then by all means add milk. The other 3 ingredients are cocoa (make sure to use a good quality one), something sweet like maple syrup or honey if you aren’t vegan and then last but not least, my secret ingredient… vanilla extract (it makes everything better).

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Creamy Avocado Chocolate Mousse

Ingredients

  • 2 Ripe Avocados
  • 100g Dark Chocolate (I used Lindt 80%)
  • 1/2 Cup Cocoa Powder
  • 2 tsp Vanilla Extract
  • 1/4 Cup Coconut Cream (add more if it is too thick)
  • 2 Tbsp Maple Syrup/Honey/Agave Syrup
  • Toppings:
  • Fresh Berries
  • Cocoa Nibs
  • Mint
  • Melted Chocolate

Instructions

  1. Melt the chocolate in the microwave, stirring every 30 seconds.
  2. Allow the chocolate to cool slightly.
  3. Place all the ingredients in your blender and blend until smooth, scraping down the sides every now and then.
  4. Add your favourite toppings and enjoy immediately.
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Donuts and champagne all rolled into one? Yes, please! These pretty little baked donuts are perfect for any occasion and are so incredibly easy to make. Made with Stork Bake, they are sure to taste even better than they look and come out perfectly every single time!

I made these pretty little Champagne Baked Donuts with Stork for Mother’s Day as a treat for my mama! They literally only took me 15minutes to whip up and look pretty and special every time! She absolutely loves it when I bake her something so these were the perfect treat for Mother’s Day!

The thing I like most about these little guys is that you can really get creative with decorating them. You can play around with the colouring of the glaze or top them with all kinds of different things. Try adding a little cocoa to your glaze for a chocolate flavour or add different kinds of flowers on top. I always love adding nuts because I like the texture it provides to these fluffy creatures, but you could seriously add anything and it’s bound to work out perfectly! Give these a go for World Baking Day (17 May) and get creative with your toppings!

The addition of Stork Bake to both the batter and glaze ensures that they stay fresher for longer and have simply the best texture! Serve them with a glass of champagne or a cup of tea and you’ve got a party! 

Remember to check out the other delish recipe that I made for Stork over….here, and head over to my Instagram page to come say hey, or to show me how you pimped out your baked donuts!

Yum
Champagne Baked Donuts

Ingredients

    For the donuts:
  • 1 cup flour
  • 1 tsp baking powder
  • 2 tsp vanilla essence
  • 1/2 tsp salt
  • 1/3 cup sugar
  • 1/4 cup melted STORK Bake
  • 1 large egg
  • 1/4 cup buttermilk
  • 1/4 cup champagne/sparkling wine
  • For the glaze:
  • 1 1/2 cups icing sugar (sifted)
  • 1 Tbsp melted STORK Bake
  • 2 Tbsp milk
  • 1 Tsp vanilla essence
  • 2 Tbsp champagne/sparkling wine (add more or less, depending on desired consistency)
  • Light pink food colouring (optional)

Instructions

    For Donuts:
  1. Preheat the oven to 180ºC and use a little STORK Bake to grease the donut pans.
  2. Whisk the flour, baking powder, sugar and salt together and set aside.
  3. In a separate bowl, combine the melted STORK margarine, vanilla essence, egg, buttermilk and whisk until well combined.
  4. Gently, stir the champagne into the wet mixture.
  5. Add the wet mixture to the dry mixture and mix until just combined. Do not over mix the batter.
  6. Use a piping bag fitted with a large round piping tip to pipe the batter into the donut pan, filling them 3/4 full.
  7. Place the donut pan in the oven and bake for 10 minutes or until golden brown.
  8. Allow the donuts to cool before glazing.
  9. For Glaze:
  10. Combine the melted STORK Bake, vanilla essence, milk and champagne
  11. Stir in the icing sugar a little at a time and mix well. Add more icing sugar if needed.
  12. Decorate:
  13. Once donuts have cooled, dip the top of each donut into the glaze and transfer to a wire rack.
  14. Top with crushed pistachio’s and roses.
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Photography by Hein van Tonder

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This Earl Grey Cake with Honey Mascarpone Frosting and Fresh Figs is the perfect recipe for World Baking Day. Made with Stork Bake to keep it fresher for longer, it’s bound to have everyone licking their plates clean.

Guys, World Baking Day is coming up! If there was ever a day invented for me, it would be the 17th of May a.k.a World Baking Day! A whole day dedicated to baking…. pure heaven! 

So as any normal person would do, I put together a grand plan and came up with the ultimate recipe for WBD! This Earl Grey Cake with Honey Mascarpone Frosting and Fresh Figs is everything you could ever want from a cake.

I whipped up the cake using Stork Bake so, obviously, it stays nice and fresh for days (if you can go that long without eating it all). I then filled it with the creamiest honey mascarpone frosting. What more could you want from a cake, right?

The subtle flavour of earl grey tea reminds me of mornings spent in the kitchen, baking up a storm and having conversations with my mom over a cup of earl grey tea. That’s what World Baking Day is all about for me. Either whipping up something with your loved ones or for your loved ones!

For the Earl Grey Cake with Honey Mascarpone Frosting and Fresh Figs I start by steeping my favourite earl grey tea in a little milk to get that real tea flavour. I then place the Stork Bake in my stand mixer along with the sugar, and cream it until it’s all light and fluffy! Once you have that going, add in the remaining wet ingredients (except the milk) and continue mixing.

Meanwhile, sift all the dry ingredients together. Sifting your flour and baking powder is always important to ensure that you have no lumps and also to make sure that your baking powder is properly incorporated. Nobody likes a lopsided cake!

Now comes the good stuff. While your mixer is running add the dry ingredients to the Stork mixture a little at a time, alternating with the earl grey infused milk. Continue this process until everything is mixed in. Then go on and taste the batter (it’s the best part after all).

When the batter is ready, line your baking tins with baking paper and spread a little Stork Bake around the sides. It’s the best way to keep that cake from sticking. Now you’re ready to pop it into the oven and to get going on that creamy frosting.

I’d love to hear what you are making for World Baking Day, so pop on over to my Instagram page and let me know. Why not try this same recipe, but infuse it with chai flavours rather or even add a little rose water to your milk instead of earl grey tea. The possibilities are endless so get into that kitchen and start playing!

Yum
Earl Grey Cake with Honey Mascarpone Frosting and Fresh Figs

Ingredients

    For the Cake:
  • 2 1/2 Cups Flour
  • 2 tsp Baking Powder
  • 1/4 Cup Oil
  • Pinch of Salt
  • 4 bags Earl Grey Tea
  • 1 Cup Milk
  • 1 Cup softened STORK Bake
  • 1 1/2 Cups Sugar
  • 3 Eggs
  • 2 tsp vanilla essence
  • Honey Mascarpone Icing:
  • 125g Soft STORK Bake
  • 125g Mascarpone Cheese
  • 250g Cream Cheese
  • 2 1/2 Cups Icing Sugar (sifted)
  • 2 Tbsp Honey
  • 1 tsp Vanilla Essence
  • Toppings:
  • Fresh Figs
  • Honey
  • Nuts

Instructions

    For the Cake:
  1. Add the milk and tea bags to a small saucepan and place over medium heat. Allow the milk to simmer slightly then remove the sauce pan from the heat and place the lid over the sauce pan.
  2. Allow the tea to steep for at least 15 minutes then remove the tea bags.
  3. Meanwhile, cream the STORK Bake and sugar together using the paddle attachment until lighter in colour.
  4. Add the eggs, oil and vanilla essence and continue to mix until light and fluffy.
  5. Whisk together the flour, baking powder and salt.
  6. Add the dry ingredients to the butter mixture a little at a time, alternating with the earl grey in- fused milk. Mixing until just combined.
  7. Divide the batter between 2 round 20cm cake pans.
  8. Bake the cakes for 20minutes at 180ºC or until a fork inserted comes out clean. Remove cakes from the oven and allow to cool.
  9. For the Frosting:
  10. Using the paddle attachment, cream the mascarpone cheese, cream cheese and STORK Bake together until smooth.
  11. Add the icing sugar, honey and vanilla essence and mix until light and fluffy.
  12. Assembly:
  13. Place one layer of cake on a cake stand and top with tons of icing honey mascarpone icing then add the next layer and repeat the process.
  14. Top the cake with fresh figs, nuts and honey.
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All the images were taken by the incredible Hein van Tonder (check out his insta here)

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Get creative in the kitchen and bake a cake for the LANCEWOOD Cake-Off® and WIN an all expenses paid trip to New York worth R150 000!

I’m always trying to come up with ways to pimp out my chocolate cake a little. If I’m honest I want to be eating chocolate cake 80% of the time so I need to find ways to at least make it a little more interesting! Enter, cream cheese! I’ve always been a MASSIVE fan of cream cheese frosting because it’s just a little creamier and a little less sweet than your average buttercream. Add some fresh strawberries into the mix and BAM Chocolate Cake with Strawberry Cream Cheese Frosting! What could be more heavenly?

Okay, enough about the cake! Let’s talk NEW YORK! Lancewood has kicked off their annual Cake-Off competition and if you aren’t entering what are you even doing?! I mean who doesn’t want to WIN an all expenses paid trip to the big apple worth R150 000?

To enter all you have to do is get into that kitchen and get creative! Whip up your favourite cake (sweet or savoury) using one of Lancewood’s delicious cheeses (they have endless options), snap a picture of your masterpiece with the cheese that you used and upload it HERE! Finalists will even get to Cake-Off live on the Expresso Show.

I used to spend hours in the kitchen with my mom making chocolate cakes so I like to use that as a base and create a different version of the classic chocolate cake recipe. So think of a recipe that you’ve always been making for your family and whip up a variation of that recipe!  If you need a little inspiration on what to make, check out my recipe below or head over to my Instagram page or Lancewood’s Instagram page for a little extra inspo!

The competition is running until the 20th of May so you’ve still got quite a bit of time to whip up something decadent and delicious!

I’d LOVE to hear your suggestions, so please pop over to my Instagram or FB page and let me know what delicious things you have up your sleeve!

Yum
Chocolate Cake with Strawberry Cream Cheese Frosting

Ingredients

    Moist Chocolate Cake
  • 2 1/4 Cups Flour
  • 2 1/4 Cups Castor Sugar
  • 1 Cup Cocoa Powder
  • 3 tsp Baking Powder
  • 1 tsp Salt
  • 1 Cup Buttermilk
  • 1/2 Cup Lancewood Sour Cream
  • 1 Cup Hot Coffee
  • 3/4 Cup Oil
  • 3 tsp Vanilla Essence
  • 3 Eggs
  • 125g Dark Chocolate (melted)
  • Strawberry Cream Cheese Frosting:
  • 400g Butter (softened)
  • 2 Cups Fresh Strawberries
  • 3-4 Cups Icing Sugar (Add more or less depending on your desired consistency)
  • 230g Lancewood Cream Cheese
  • 1 tsp Vanilla Essence
  • Toppings:
  • Fresh Flowers
  • Meringues
  • Strawberries
  • Blackberries
  • Raspberries

Instructions

    For the Cake
  1. Preheat the oven to 180ºC and line two 20cm baking tins with baking paper.
  2. In a mixing bowl, sift together all the dry ingredients.
  3. In another mixing bowl, combine all the wet ingredients until fully mixed.
  4. Add the wet ingredients to the dry ingredients a little at a time, making sure to mix the wet ingredients in properly between each addition.
  5. Divide the batter between the two baking tins and bake them for 45min or until a cake inserted comes out clean.
  6. For the Strawberry Cream Cheese Frosting:
  7. Place the strawberries in a blender and blend until smooth.
  8. In mixing bowl, cream the butter until light and fluffy.
  9. Add the Lancewood Cream Cheese and continue to cream the mixture.
  10. While the mixer is running, add the strawberry pureé and vanilla essence.
  11. Lastly, add the icing sugar a cup at a time until you have reached the desired consistency. (I like my frosting to be relatively stiff).
  12. Assembling the cake:
  13. Once the cakes have cooled, cut each cake in half so that you have 4 thin layers.
  14. Place the bottom layer on a cake plate and spread a little frosting on top of the chocolate cake.
  15. Continue the process until all 4 layers are stacked.
  16. Spread the last bit of frosting around the cake and use a palette knife to smooth the edges.
  17. Top the cake with fresh flowers, meringues and berries (get creative here).
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This Creamy Coconut Turmeric Smoothie Bowl is my favourite breakfast for this time of year. Made with coconut milk, fresh ginger, banana and mango, it’s the perfect healthy, vegan breakfast.

Winter is starting to creep in here in Cape Town but me with my smoothie bowl addiction I’m not quite ready to give up summer! So I do what I do best, find ways to eat my favourite foods regardless of restrictions! This Creamy Coconut Turmeric Smoothie Bowl is the perfect in between seasons smoothie bowl. It’s bright and light for summer, but it’s got that warm ginger and turmeric flavour which is all you need this time of year.

I made this Creamy Coconut Turmeric Smoothie Bowl with coconut milk because I just LOVE the flavour and texture that coconut milk adds to a smoothie. It gives it that extra creamy, decadent feel which, let’s be real, is what we all want from breakfast! The base of the smoothie is frozen banaans and then I added a little frozen mango and pineapple pieces. You could definitely make it with any fruit really! Then I added a little piece of fresh ginger, here you will need to find what works for you. I like TONS of ginger in my smoothies and juices, but that’s probably just me! Last but not least, the miracle ingredients, turmeric! This anti-inflammatory super ingredient will be your new addiction (if it isn’t already). It adds that warm spicy flavour to any dish, yes even breakfast, and is packed with tons of miracle properties. I created a Turmeric Smoothie a little while ago, head over HERE to read a little more about why turmeric is the shizz!

I always love seeing your creations or connecting with other foodies, so please pop on over to my INSTAGRAM to share your yellow beauties or simply just to keep up to date with what’s going on in the Baking-Ginger kitchen!

Yum
Creamy Coconut Turmeric Smoothie Bowl

Ingredients

  • 2 Frozen Bananas
  • 1/4 Cup Frozen Mango Chunks
  • 1/4 Cup Frozen Pineapple Chunks
  • 300ml Coconut Milk
  • 1 Piece Fresh Ginger
  • 2 tsp Turmeric
  • 2 tsp Honey/Maple Syrup (optional)
  • Toppings:
  • Sliced Banana
  • Toasted Coconut Flakes
  • Mango Chunks

Instructions

  1. Place all the ingredients in your blender.
  2. Blend on high speed until smooth.
  3. Add more liquid or honey/maple syrup if desired.
  4. Top with toppings of your choice and add a little drizzle of coconut milk for extra creaminess.
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What could be better than a lazy morning in, tucked under your Granny Goose down duvet and feasting on a creamy Almond Butter Smoothie Bowl?

This Almond Butter Smoothie Bowl is the ultimate healthy indulgence, made with delicious almond butter, bananas and a few other delicious things, it will be your new favourite go-to recipe for a healthy vegan treat or meal.

If I had to live on one thing for the rest of my life I would probably be perfectly happy with a jar of almond butter. I just don’t know what the world did before the invention of nut butters in general. It works perfectly for breakfast, it’s ideal as a snack and honestly, I often eat it for dinner as well.

So creating an Almond Butter Smoothie Bowl is pretty much what my dreams are made of. Tuck me under a Granny Goose duvet and feed me one of these babies and I’m as happy as can be.

I’ve absolutely loved every moment of this collaboration with Granny Goose, from coming up with delicious recipes that are perfect for a lazy morning in, to getting to play around with their oh so heavenly throws and duvets. Seriously, head over to their insta to see all their amazing products, I’m 100% obsessed and sooo ready for winter!

I wanted to keep the recipes as simple as possible (check out the Cardamom Rose Latte recipe) as well so that it is ideal for a lazy Sunday morning or a late night relaxing snack. So this Almond Butter Smoothie Bowl recipe is exactly that. The recipe literally consists of placing all the ingredients into a blender and giving it a whizz until it’s creamy.

I like making my smoothie bowls super thick and creamy but if you prefer a slightly runnier consistency then go ahead and add a little more milk to it!

Finally, the toppings, guys you know how much I love making smoothie bowls and especially making them pretty. My family literally teases me about this. But have fun, play around with the toppings and create your own little masterpiece. Remember to tag me in your posts so I can see what your creation looks like.

Once you’ve made your masterpiece, climb back under that down duvet and spend a little time with yourself! You deserve it!

Yum
Almond Butter Smoothie Bowl

Ingredients

  • 2 Frozen Bananas
  • 1/3 Cup Almond Milk
  • 2 Tbsp Almond Butter
  • 1 Tbsp Cocoa Powder
  • 1 tsp Honey/Sweetener
  • 1 Tbsp Chia Seeds
  • Toppings:
  • Banana Slices
  • Coconut Shavings
  • Flaked Almonds
  • Dark Chocolate Pieces

Instructions

  1. Combine all the ingredients in your blender.
  2. Blend until smooth, adding more almond milk if necessary.
  3. Pour the smoothie into a bowl and add toppings in strips (or make your own masterpiece).
  4. Enjoy.
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Snuggle up under your favourite Granny Goose down duvet with a delicious Cosy Cardamom Rose Latte made with almond milk and served with espresso or earl grey tea.

I love this time of year when the cold starts creeping in but it isn’t quite as cold as winter. It makes me want to go to bed a little earlier and stay snuggled up in my duvet all morning. So when Granny Goose suggested that we work on something together, I was not going to give up the chance to create the ultimate cosy, stay in bed all day, kind of recipes! Who wouldn’t want to be snuggled up under one of their down duvets right?

This yummy Cosy Cardamom Rose Latte is everything you want, it works for those cold autumn mornings as well as helps you settle down at the end of a hectic day. The soft flavours of rose and cardamom work perfectly together plus with the health benefits of cardamom, you can’t go wrong. Cardamom helps aid digestion, improves blood circulation and tastes really darn delish!

It was also incredibly easy to make which is what we all want on those colder days anyway! It is really just a matter of placing all the ingredients into a saucepan and allowing the flavours to steep into the milk. You can also combine this rose and cardamom milk with either espresso or earl grey tea (or tea of yor choice). I often make it for myself in the mornings with espresso because let’s be honest, I can’t make it through the day without my caffeine kick! Other times I’ll sip on it on the evenings with a little earl grey tea. It’s totally up to you, so experiment a little with it. Add more or less rose water or add a few extra cardamom seeds if that’s what you’re into. This recipe is totally something that you can adjust to suit your taste.

Make sure to keep an eye out for 2 more delicious bedtime recipes as well as an epic giveaway from Granny Goose! Head over to my Instagram feed to be the first to enter! Or simply pop over and let me know what you think of this shoot/recipe or to just say haaay!

Yum
Cosy Cardamom Rose Latte

Ingredients

  • 1 tsp Cardamom seeds
  • 3 Tbsp Dried Rose Petals
  • 3 Cups Almond Milk
  • 3 Tbsp Coconut Sugar/Xylitol or White Sugar
  • 1 tsp Rose Water
  • Pink food colouring (optional)

Instructions

  1. In a small saucepan combine all the ingredients together and bring it to a simmer.
  2. Allow the mixture to simmer for a few minutes then remove the saucepan from the heat.
  3. Place the lid on the saucepan and allow the mixture to steep for at least 20minutes.
  4. Drink on its own with a little extra milk or add it to filter coffee or earl grey tea.
  5. Serve with extra rose petals.
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Yes, this is The Ultimate Blueberry Baked Oatmeal recipe! It’s vegan, refined sugar-free, crunchy, chewy and simply all round yummy!

Let’s be honest, I’ve never made a baked oatmeal before! I’ve spent hours making googly eyes at other peoples recipes on Pinterest but I’ve never taken the plunge to make my own. Part of the reason being that I thought it is this intensely difficult thing to do. And let’s be real, who has time to slave over a hot stove in the kitchen for breakfast?

I’m always having inner turmoil though because breakfast is my FAVOURITE meal of the day, yes even above dessert (that’s a meal okay)! Yet, at the same time, I’m either incredibly lazy in the mornings or running around like a headless chicken trying to get ready. Hence, the turmoil!

The Ultimate Blueberry Baked Oatmeal has solved the world’s problems though guys! Yes, it does need to bake for quite some time, but you can do it the night before and eat it for the whole week. I even eat it for dessert because it’s so darn delish! I love all the different textures and tastes. The chewy oats, the crunchy nuts and those almost sweet blueberries. Mmmm… yes, please!

As I mentioned, I make the oatmeal the evening before and then I generally will eat it for a couple of days. I like warming it up because that really makes it hit the spot. I also eat it with a little greek yoghurt just to take it to that next level and if you want to serve it as a dessert, why not add a dash of whipped cream. YUM!

Okay, let’s get down to business! Check out the recipe below and head over to my insta to let know what you think of it! I love seeing all your delicious creations so please do tag me in your posts or simply drop me a comment!

Yum
The Ultimate Blueberry Baked Oatmeal

Ingredients

  • 2 Cups Rolled Oats
  • 1/4 Cup Almond Flour
  • 3 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1 1/2 tsp Baking Powder
  • 2 Flax Eggs/Eggs
  • 1/3 Cup Maple Syrup/Honey
  • 2 tsp Vanilla Essence
  • 1/2 Cup Flaked Almonds
  • 2 Cups Almond Milk
  • 3 Tbsp Coconut Oil (melted)
  • 3 Cups Frozen/Fresh Blueberries

Instructions

  1. Preheat the oven to 180ºC or 350ºF
  2. Combine the rolled oats, almond flour, cinnamon, nutmeg, baking powder and flaked almonds together in a bowl.
  3. In a mixing bowl, whisk together the flax eggs, coconut oil, almond milk, maple syrup, and vanilla essence.
  4. Place 2 1/2 Cups of blueberries in a rectangular baking dish and cover the berries with the dry oat mixture.
  5. Pour the wet mixture over the dry mixture and top with the remaining berries.
  6. Place the dish in the oven and bake for 45-50 minutes.
  7. Top with extra flaked almonds and serve with greek yoghurt or whipped cream.
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