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Louis Remolde: The Single Baker

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Almond

Whole-Wheat-Dark-Chocolate-Almond-Banana-Bread

Usually everything King Arthur Post I immediately want to jump into kitchen and start cracking eggs. This Banana was just what I needed for a cold winter morning with a good cup of coffee.The whole wheat flour adds a very nice hardiness and nutty flavor; and lets face it much healthier then all-purpose flour. I also added dark chocolate chunks and sliced almonds.

I did make a few changes to the OG recipe which can be found at http://www.kingarthurflour.com. One of the amazing things King Arthur does is they also give you different variations and substitutions ideas.

Ingridents

4-5 ripe Bananas about 2 cups

1/2 cup Vegetable oil

1 cup brown sugar

2 large eggs room temperature

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1 1/2 cups whole wheat flour

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

1 1/2 teaspoon cinnamon

1 teaspooon nutmeg

1/2 cup dark chocolate chunks

1/2 cup sliced almonds

Directions

Preheat oven 350° F. Grease a 9″ x5″or a 4″ x 11 1/2″ loaf pan.

In a large bowl, stir together the mashed bananas, oil, sugar,eggs, and vanilla.

Mix flours baking soda, baking powder, salt, cinnamon and nutmeg.

In a small bowl toss the chocolate chunks and almond with a teaspoon of All-Purpose flour; this will hold them in place while baking and not sink to the bottom. 

 Now mix the dry with the wet ingredients; mix thoroughly. Add Nuts and chocolate; Scoop the batter into prepared pan. Sprinkle some granulated sugar and cinnamonon on top.

Bake the bread for 60 -70 minutes. The toothpick test works best. Poke a toothpick into center; if clean its finished ; batter on the toothpick ,it needs more time.

Cool in pan for 15 minutes.then loosen the edges and turn out to cool completely.this bread will last serveral days , and can be frozen!

I hope you love this recipe and add your flare to it as well happy baking !!!!!!!

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Pear-Almond-Tart

So I love this recipe. Super Quick and Easy. EVEN BETTER. Inspired from the amazing food stylist and cookbook author Donna Hay.

I added my twist on it, instead of using ordinary lemon,  I chose to use Meyer lemon.  I bet orange zest would work just as well.

Ok lets get started. 

So something you can do ahead and save time is roast the almonds. Let cool (in a rush I put them in the freezer to cool). Place them in the food processor and pulse 10 or more times . You want finely ground  almond meal. 

Ingredients 

90 grams (about 6 tablespoons ), butter softened 

1/2 cup brown sugar  (90grams) 

2 eggs 

1/4 cup (35grams) all purpose flour 

1/4 teaspoon baking powder 

finely grated meyer lemon . (We will use the juice)

2 pears, peeled, cored, and quartered

1/2 cup (90grams) brown sugar, separate from above measurement 

raw sugar for sprinkling 

juice from the myer lemon

Directions

Preheat the oven to 320 F. Place the butter and sugar in the bowl of the food processor. Process until just combined.add the egg, almond meal, flour, baking powder,and citrus rind. Process until just combined. Spoon the mixture into a greased fluted tart pan.( loose bottom)  Place the pears and brown sugar in a bowl and toss, I squeezed the meyer lemon juice over the pears.Press the pears into the tart mixture and bake for 35- 40 minutes or until cooked when tested with a toothpick. Sprinkle the raw sugar and allow to cool in the tin. Once the tart has cooled, press the bottom of the pan and lift the tart out . Slice and serve with whipped cream or plain . 

Let me know what you think.

I love any chance to use my fluted tart tin !!!!


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