BREAKS = bread & cakes

[bakingbreaks-blog]

Fennel and Mustard Bread

400 gr any milk

150 gr buckwheat flour

200 gr polenta

20 gr olive oil

20 gr yeast

50 gr date paste

20 gr yellow mustard seeds

5 gr fennel seeds

I always use Bimby to mix the ingredients. When all mixed I take away Bimby’s lid and cover it with a kitchen towel. Then I let it rest for 1 hour. It will probably double the size.With a pastry brush I spread a bit of olive oil on a tin foil and place it inside a loaf mould. Then I pour the delicious mix inside the mould.preheat the oven 180º, bake for 20 minutes

[bakingbreaks-blog]

Sweet Green Bread

400 gr any milk

1/2 grated courgette

4 previously roasted small yams

300 gr rice flour

150 gr oats

25 gr cake yeast

50 gr date paste

5 gr thick salt

30 gr olive oil

I always use Bimby to mix the ingredients. When all mixed I take away Bimby’s lid and cover it with a kitchen towel. Then I let it rest for 1 hour. It will probably double the size.

With a pastry brush I spread a bit of olive oil on a tin foil and place it inside a loaf mould. Then I pour the delicious mix inside the mould.preheat the oven 180º, bake for 20 minutes

[bakingbreaks-blog]

Brownies à la Bart

100 gr nuts

100 gr black chocolate

50 gr olive oil

75 gr brown sugar

70 gr quinoa flour

1 teaspoon cake yeast

2 gr thick salt

50 gr mixed seeds (including flaxseeds)

I always use Bimby to mix the ingredients. Mix this in turbo mode a couple of times until is soft and moist.

With a pastry brush I spread a bit of olive oil on a tin foil and place it inside a loaf mould. Then I pour the delicious mix inside the mould.

preheat the oven 180º, bake for 20 minutes

When baked take the brownie with the tinfoil out of the mould and put it in the fridge for 1 hour before eating!

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Chocolate Bread

100 gr buckwheat

100 gr oats

100 gr corn flour

50 gr rice flour

400 gr any milk 

20 gr nuts

2 tablespoons chocolate powder (sweet)

20 gr brown sugar

5 gr thick salt

25 gr yeast

20 gr olive oil

I always use Bimby to mix the ingredients. When all mixed I take away Bimby’s lid and cover it with a kitchen towel. Then I let it rest for 1 hour. It will probably double the size.

With a pastry brush I spread a bit of olive oil on a tin foil and place it inside a loaf mould. Then I pour the delicious mix inside the mould.

preheat the oven 180º, bake for 20 minutes

[bakingbreaks-blog]

Tapioca Bread

200 gr rice flour

200 gr tapioca flour

500 gr any milk 

20 gr honey

25 gr yeast

20 gr olive oil

5 gr thick salt

I always use Bimby to mix the ingredients. When all mixed I take away Bimby’s lid and cover it with a kitchen towel. Then I let it rest for 1 hour. It will probably double the size.

With a pastry brush I spread a bit of olive oil on a tin foil and place it inside a loaf mould. Then I pour the delicious mix inside the mould.

preheat the oven 180º, bake for 20 minutes

[bakingbreaks-blog]

Bananilla Bread

200 gr oats

200 gr buckwheat

450 gr any milk 

20 gr honey

5 gr thick salt

20 gr olive oil

1 banana

25 gr yeast

20 gr nuts

10 gr mixed seeds

1 tablespoon vanilla

I always use Bimby to mix the ingredients. When all mixed I take away Bimby’s lid and cover it with a kitchen towel. Then I let it rest for 1 hour. It will probably double the size.

With a pastry brush I spread a bit of olive oil on a tin foil and place it inside a loaf mould. Then I pour the delicious mix inside the mould.

preheat the oven 180º, bake for 20 minutes

[bakingbreaks-blog]

Morning Pancakes

1 egg

1 cup of oats

1 cup greek yogurt

1 tablespoon chocolate powder

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Avocado Choco Brownies

150 gr dark chocolate

2 avocados

1 cup brown sugar

4 eggs

2 teaspoons vanilla powder

1/4 cup quinoa flour

1/4 cup rice flour

1/2 teaspoon thick salt

50 gr peanut butter on top before oven

15 minutes in the oven 180º

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Sesame & Peanuts Chookies

100 gr Lindt chocolate with sesame

80 gr corn flour

80 gr rice flour

80 gr quinoa flour

50 gr brown sugar

50 gr butter

1 egg

1 teaspoon yeast

1 teaspoon of peanut butter on top of each cookie before oven

preheat the oven 180º, bake only for 5 minutes

[bakingbreaks-blog]

Chocana Muffins

50 gr oat flour

35 gr nuts

25 gr hazelnuts

200 gr rice flour

200 gr bananas

200 gr greek yogurt

50 gr dark chocolate

30 gr brown sugar

10 gr cocoa powder

20 gr yeast

20 gr olive oil

5 gr thick salt

optional - sprinkle with chocolate bits before oven

preheat the oven 180º, bake for 20 minutes

[bakingbreaks-blog]

Hazelnut Bread

200 gr buckwheat flour

150 gr quinoa flour

50 gr hazelnut powder

400 gr any milk 

20 gr brown sugar

5 gr thick salt

20 gr olive oil

25 gr yeast

I always use Bimby to mix the ingredients. When all mixed I take away Bimby’s lid and cover it with a kitchen towel. Then I let it rest for 1 hour. It will probably double the size.

With a pastry brush I spread a bit of olive oil on a tin foil and place it inside a loaf mould. Then I pour the delicious mix inside the mould.

preheat the oven 180º, bake for 20 minutes

[bakingbreaks-blog]

Buckwheat Bread

200 gr oat flour

200 gr buckwheat flour

400 gr any milk

20 gr honey

20 gr poppy seeds

5 gr thick salt

20 gr olive oil

25 gr yeast

I always use Bimby to mix the ingredients. When all mixed I take away Bimby’s lid and cover it with a kitchen towel. Then I let it rest for 1 hour. It will probably double the size.

With a pastry brush I spread a bit of olive oil on a tin foil and place it inside a loaf mould. Then I pour the delicious mix inside the mould.

preheat the oven 180º, bake for 20 minutes

[bakingbreaks-blog]

Carob Bread

430 gr any milk 

35 gr olive oil

5 gr thick salt

40 gr honey

25 gr yeast

250 whole wheat flour

125 gr carob flour

optional - oat and brown sugar on top before baking

I always use Bimby to mix the ingredients. When all mixed I take away Bimby’s lid and cover it with a kitchen towel. Then I let it rest for 1 hour. It will probably double the size.

With a pastry brush I spread a bit of olive oil on a tin foil and place it inside a loaf mould. Then I pour the delicious mix inside the mould.

preheat the oven 180º, bake for 20 minutes

[bakingbreaks-blog]

Vanilla Rice Bread

430 gr any milk

200 gr rice flour

200 gr whole wheat flour or corn flour

40 gr olive oil

5 gr thick salt

20 brown sugar

25 gr yeast

1 spoonful of vanilla powder

optional - sprinkle the bread with ginger powder

I always use Bimby to mix the ingredients. When all mixed I take away Bimby’s lid and cover it with a kitchen towel. Then I let it rest for 1 hour. It will probably double the size.

With a pastry brush I spread a bit of olive oil on a tin foil and place it inside a loaf mould. Then I pour the delicious mix inside the mould.

preheat the oven 180º, bake for 20 minutes

[bakingbreaks-blog]

Nuts Bread

430 gr any milk 

30 gr olive oil

5 gr thick salt

20 gr brown sugar

25 gr yeast

10 gr flax seeds

10 gr sesame seeds

10 gr peeled sunflower seeds

10 gr chia seeds

200 gr whole wheat flour

200 gr oat flour - you can grind oats until turning into flour

1 spoonful of curry powder

1 spoonful thyme

I always use Bimby to mix the ingredients. When all mixed I take away Bimby’s lid and cover it with a kitchen towel. Then I let it rest for 1 hour. It will probably double the size.

With a pastry brush I spread a bit of olive oil on a tin foil and place it inside a loaf mould. Then I pour the delicious mix inside the mould.

preheat the oven 180º, bake for 20 minutes

[bakingbreaks-blog]

Saffron Bread

430 gr any milk

30 gr olive oil

5 gr thick salt

20 gr honey

20 gr yeast

20 gr saffron powder

500 gr whole wheat flour

I always use Bimby to mix the ingredients. When all mixed I take away Bimby’s lid and cover it with a kitchen towel. Then I let it rest for 1 hour. It will probably double the size.

With a pastry brush I spread a bit of olive oil on a tin foil and place it inside a loaf mould. Then I pour the delicious mix inside the mould.

preheat the oven 180º, bake for 20 minutes