Banana bread and brownie, is it really possible to mix the two? Taking a bite from this delicious chocolate banana bread I am enjoying the amazing taste of the too. I have made banana bread before but this recipe is a completely new invention. Yes, it has three eggs, but it also covers all requirements for a low-calorie, better-for-you creation. The batter is made from eggs, olive oil, coconut sugar, mashed bananas, almond flour, banana flour and cacao powder. But the real magic of the bread comes from adding Mocha extract and generously drizzling vegan chocolate on top. The texture is spongy and moist, and the taste – a wonderful sensation.

I love it when I can categorize things both breakfast and dessert. Chocolate, thick, moist, decadent dessert? Yes! Still a hearty bread that you can get away with having alongside your morning coffee? Yes! I’m sitting here now, forking deliciously chocolate bites into my mouth and it is an utter perfection!

The fried dough of various types is ubiquitous nationwide (and around the world), whether made at home or acquired at one of the countless county fairs. This recipe is similar to the modern one for beignets. Other cultures have their own names for this crispy/tender treat. Mekici are so versatile, could be easily eaten as a breakfast or an afternoon snack or simply all day long, really. What makes them most delicious is the variety of ways in which they could be eaten – with powder sugar, honey, maple syrup, jam, yogurt, feta cheese. Just choose your flavour and give it a go.

Do you love granola? Me, too! Today, I’m sharing my “basic” granola recipe, which is also the best granola recipe. Breakfast is such an important moment in the day. It sets the mood, the sense, the feeling of what is about to come. I used to rush outdoors early in the morning, ever stressed and thought consumed hurting into the day on my way to work. There was even no time to have a cup of coffee, I would take it in a mug to drink while driving in the car. But things change. Time is such a gift and what a better way to enjoy life than to take time and enjoy a few precious moments every day. I have learned to appreciate the quiet moments at breakfast with my favourite food – yogurt and home baked granola.

You can always buy variety of granola flavours. This granola recipe is also a far more healthy granola option, since it’s made with whole grains, unrefined oil and naturally sweetened. You just can’t beat freshly baked granola packed with delicious and good-for-you ingredients. Plus, homemade granola is super easy to make. You’ll only need one bowl and some basic pantry ingredients. Ready to make some?

Can you imagine healthy and nutritious food could also be scrumptious? This is certainly the case for my gluten-free, lactose-free, low-calorie zucchini chocolate muffins. I know some people are skeptical when it comes to putting veggies into a dessert. But if you’re here that’s because you probably intentionally looked for a recipe like this and already know that veggies are perfect with desserts! To be precise: zucchini and carrots are ideal when it comes to baking. They give amazing moist texture. Carrots also give a sweeter flavour (just like pumpkin, which also changes thickness). Zucchini in comparison, have a more delicate flavour and, if shredded, they completely disappear into the batter. In fact, zucchini are 94% made of water. So their structure, with the heat, will break down and disappear.

When tasting the muffins for the first time, people could never really tell they’re so healthy: they’re made with brown coconut sugar, coconut oil, buckwheat flour and…a veggie! Though the name might suggest otherwise, buckwheat is not actually a form of wheat. In fact, it isn’t a grain at all. This plant is commonly cultivated in Asia and can be used for a variety of culinary purposes, particularly in noodles, breakfast foods, and certain beverages. It’s also used in recipes for those following a raw food or gluten-free diet. The antioxidant and fiber content of this food lends itself to a number of significant health benefits, like reducing inflammation and lowering the LDL cholesterol levels.

Saturday before Easter. The whole world seems to be at a standstill waiting, hoping, dreaming. It is a lovely tender-green spring day and the birds are full of songs. I am full of songs as well, slightly different than the high-pitch chatter. My kitchen is full of light and sweet-bake aromas. Today’s recipe is for a traditional Bulgarian Sweet Easter Bread. I am fallowing step-by-step my mother’s guidance and the bread turns out to be a pure delight. Well-risen, soft and sweet.

I admit, not all my previous attempts have crafted such perfection, but this time, somehow all seems right. This is a recipe for a sweet bread filled with Apricot Brandy soaked sultanas and Belgian marzipan. There is something so decadent in both flavours making the bread hard to resit. And why should we? When it melts like honey and tastes like childhood dreams.

I admit, baking Sweet Easter Bread might sound daunting. But if you try, be gentle, be kind, let the dough take its time to rise, to form, to bake.

The night before, I take the eggs out of the fridge and leave them on the kitchen counter top, so they might be at room temperature when I start the bread. The original recipe calls or sultanas, but I like to give them something extra and checking my husband’s liquor cabinet I choose to soak them in his Christmas present – a selective German Michael Scheibel Apricot Brandy. The aroma is intoxicating and this is exactly the little kick I would love to give to my sweet bread. I pour a few table spoons of brandy, mix well with the sultanas and let them soak overnight.

According to the recipe, I need 30g of fresh yeast, but as due to the Corona Virus, yeast is in short supply I use instant dry yeast instead. Initially, I felt slightly insecure that the dry yeast might not work so well, but all my hesitation was quickly gone once I saw how nicely the dough was rising. Mixing the flour, egg mixture, melted butter and milk and yeast is easy. The dough will still be slightly sticky to the touch but try not to be tempted to add more flour. This isn’t bread. Let the dough be soft and temperamental once risen it will firm up enough for you to shape. The real miracle, however happens in the oven. Once the baked the dough transforms in the most delightful soft and light, tearing apart sweet bread that will make you really proud. Perfect for breakfast, afternoon tea and why not delicious Pudding with Left over Sweet Bread.

A warm, fresh out of the oven home made bread is cracking in my hands. The smell is intoxicating. The feeling wonderful and light. Like the whole world is smiling at me and I am smiling back. Now I finally understand what the French mean, by saying “the bread sings”!

You won’t believe how easy it is to make this beautiful homemade artisan bread! Only 4 ingredients and about 5 minutes of hands-on time for a gorgeous loaf that looks like it came from a bakery. Perfect for beginners! I know that baking bread can be intimidating. There’s mixing and kneading and rising and it seems like it’s going to take forever and have a high chance of failure. If you’ve ever thought: “I just can’t make bread” then this easy artisan bread recipe is for you! Seriously, I can’t overstate how easy this recipe is and how beautifully the loaf turns out. The outside is crusty and chewy, while the inside is soft and tender. It’s perfect for serving alongside soup, with a creamy dip, or for making hearty sandwiches.

The secret to this incredible artisan bread is a long rise time, so you do have to plan ahead. The nice part is that the dough can rise anywhere between 8 and 24 hours, so it’s very flexible. You can start it the night before you plan to serve, or in the morning before work, and either way it will still turn out great! There is very little hands-on time so I find it’s a lot easier to make on a busy weekday than a traditional loaf. Plus it just looks fancy, which is fun.