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Blood Orange & Dark Chocolate Marble Bread March 06 2015, 0 Comments

When bright, beautiful blood oranges make their way into our local market it is a wonderful omen.

Winter is coming to an end.

Don't get me wrong, I love waking up to a sparkling, snowy wonderland and drinking cinnamon tea in the evenings under a cozy blanket, but I enthusiastically welcome the inaugural flowers of spring and the warm sun on my formerly golden face. Normally the first bundle of blood oranges are made into a batch of our blood orange and ginger pirouettes. However, this morning I was craving chocolate and thought a twist on the classic combination of dark chocolate and orange would do the trick. 

 Blood Orange & Dark Chocolate Marble Bread

DRY INGREDIENTS:

2 cups organic wholemeal flour

3/4 cup organic sugar

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/3 cup organic cocoa powder

WET INGREDIENTS:

3 large organic blood oranges

3 tablespoons organic coconut oil (melted) plus a bit more to grease your pan

2 egg whites

 

METHOD:

 

 1. Preheat your oven to 350F (170C) and grease your bread pan.

 

2. Zest and juice your blood oranges into your stand mixer or large bowl. You should have about a cup of juice. 

 

3. Add your melted coconut oil to your orange juice and mix well to combine. Then add your egg whites and mix thoroughly. 

 

3. In a medium bowl, sift your flour, baking soda, baking powder and salt. Then add your sugar and whisk to combine.

 

4.  Add your flour mixture to your blood orange juice mixture and mix until just combined. Scrape the sides of your bowl and stir in any bits that haven't made it into your mixture. Then transfer a little over half of your batter into a small bowl.

 

5. Add your cocoa powder to the batter in your mixer and mix to combine.

 

Make sure to read this next step carefully.

6. Using a soup spoon or tablespoon, drop heaping spoonfuls of batter into your bread pan, rotating your batter in a checkerboard pattern. One drop light batter, one drop dark batter, making three drops across and five or six drops down. Using a cake tester or toothpick, swirl your batter until it looks marbleised. Take care not to over stir. 

 

7. Bake for 45 minutes to an hour, or until your cake tester comes out clean and your bread is pulling away at the edges slightly.

  

8. Remove your bread from the oven and let it cool in the pan for about 15 to 20 minutes, then tip over to remove and leave on a rack until cool completely.

Once cool, slice and serve. 

We love this bread as a weekend brunch treat with fresh berries and COYO natural yoghurt or for dessert, drizzled with melted dark chocolate and topped with Booja-Booja vanilla ice cream. 


Gluten-free Dairy Free Banana Date Bread February 09 2015, 0 Comments

On Sunday afternoon we had friends over for lunch. If you're a friend of ours, you know a meal in our home will always end with something sweet, fresh from the oven. This recipe was thought up Sunday morning for our dairy-free and gluten-free party people. 

 

Dry Ingredients:

1 1/2 cups gluten-free flour (we use Doves Farm gluten and wheat free plain white flour blend)

1/4 teaspoon fine sea salt

1 teaspoon baking soda

1 teaspoon baking powder 

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 heaping teaspoon cassava starch or xanthan gum (we use isabel's baking fix or Doves Farm)

1/3 cup organic dark brown sugar (we use Tate & Lyle sugars in all of our recipes)

1/3 cup organic caster sugar

 

Wet Ingredients:

1/2 cup organic coconut oil (we use Biona cuisine oil) and a little extra to grease your bread tin

3 overripe medium organic bananas 

10-15 organic Mejdool dates 

1 organic large egg

1 teaspoon organic vanilla extract

1 tablespoon organic apple cider vinegar (we use Biona unfiltered)

3 tablespoons organic almond milk 

 

Method:

1. Preheat your oven to 180C (350F) and grease your bread tin.

2. In a medium bowl, sift your flour, salt, baking soda, baking powder, cinnamon, ginger and your cassava starch or xanthan gum.

3. In a small bowl, mash your banana with a fork. Do not over mash. Leaving some larger pieces will give your bread a better texture.

4. Pit your dates and cut into small pieces, about the size or your thumb nail and add them to your mashed banana along with your vanilla extract, almond milk and apple cider vinegar. Stir to mix.

5. In your electric mixer or large bowl with a hand mixer, cream your coconut oil until light and fluffy.

6. Add your sugars to your coconut oil and mix throughly. Using a rubber spatula, scrape the sides of your bowl to ensure your ingredients are well blended. Make sure to do this after each addition. Leaving flour or oil on the sides of your mixing bowl can effect the consistency of your bread. 

7. Add your egg to the sugar and oil and mix until well combined.

8. Add half of your flour mixture to your mixing bowl, stirring until just combined. Then add your banana mixture, also stirring until just combined.

9. Now add the last of your flour mixture, stirring until just combined. Be sure to scrape the sides of your bowl with your spatula to ensure all the ingredients are well blended. 

10. Pour your batter into your greased bread tin and put in the oven to bake for 35-45 minutes. When your bread is ready, it will be a deep golden brown and starting to pull away from the sides of your baking tin. 

11. Cool your bread in the tin for about 15 minutes, then turn over to remove and transfer to a cooling rack. Once cooled, slice and enjoy.

This bread makes a lovely treat on its own for brunch with friends and family, but we like it best served slightly warm with a drizzle of dairy-free salted caramel sauce and a scoop of Co Yo coconut milk yoghurt. 

You can find our recipe for dairy-free, cane sugar-free caramel sauce here: www.megpies.co.uk/blogs/megpies-blog/17096176-dairy-free-coconut-sugar-salted-caramel-sauce