Baking is one of those things that will simply never go out of fashion.
Whether it’s making a dozen cupcakes for a kid’s birthday party or using up over-ripe bananas to make banana bread, baking is a way to relax, learn a new skill, and most importantly, feed people!
These 3 baking recipes check the boxes for all those things!
Apple banana and berry crumble
This crumble is not only filled with delicious fruit, but it’s also suitable for vegans! What really tops this recipe off is our Extra Virgin Coconut Oil, bringing a delightful aroma to the kitchen as well as the palate!
- 2 apples, sliced
- 2 bananas, sliced
- 1 cup fresh or frozen blueberries
- 1 tsp ground cinnamon
- 1 Tbsp + 1 Tbsp coconut sugar
- 1 cup rolled oats
- 1/4 cup coconut flour
- 1/2 cup almond meal
- 1/3 cup sliced almonds
- 1/2 cup desiccated coconut
- 1/3 cup cold Olivado Extra Virgin Coconut Oil or butter
- Serve with coconut yoghurt
Start by preheating the oven to 170 degrees C.
Grease an oven dish, then lay the apple slices, bananas and blueberries into the base. Sprinkle with the cinnamon and 1 Tbsp of coconut sugar, then toss to coat.
In a food processor, combine the oats, coconut flour, almond meal, desiccated coconut and Olivado Extra virgin Coconut oil. Blitz until the mixture reaches a crumble consistency. Stir through the sliced almonds, then sprinkle over the fruit mixture.
Bake in the oven for 30-35 minutes or until golden brown and the fruit is tender when tested with a knife. Leave to cool for 5 minutes then serve.
Apple Banana and Berry Crumble from Olivado Limited on Vimeo.
Vegan Gluten Free Hot Cross Buns
Hot cross buns are traditionally eaten at Easter, but since these ones are filled with chocolate, we think they are so delicious we should eat them all year round. Especially because these ones are vegan-friendly and gluten-free.
- 2 cups Buckwheat Flour
- ½ tsp Mixed spice
- 2 tsp Cinnamon
- ¼ tsp Nutmeg
- 3 tbsp Gluten free baking powder
- Pinch of salt
- 2 cups Ground Almonds
- 3 tbsp Ground LSA & Chia
- ½ cup Extra Virgin Sweet Almond Oil (plus extra for basting)
- ⅓ cup Apple Syrup
- 1 cup Almond Milk Unsweetened
- 1 tbsp Lemon zest, grated
- 1 cup Seedless Raisins
- ½ cup 72% Cocoa Dark Ghana Chocolate
- Coconut Cream, whipped
Preheat the oven to 160°C. Line a baking tray with baking paper.
Sift buckwheat flour, mixed spice cinnamon, nutmeg, baking powder and salt into a large bowl. Stir in ground almonds. Set aside.
In another bowl mix chia seeds, oil, rice syrup, coconut milk and lemon zest together. Stir well then pour into the dry mix. Stir together then fold in raisins. Let the mix sit for 10 minutes so the chia seeds can swell.
Use two spoons or an ice cream scoop to scoop buns onto the baking tray, leaving space for the buns to rise. Use the handle of a spoon to mark the tops of the bun with a cross. Brush with extra almond milk onto buns and bake for 35-45 minutes, until cooked. Let cool slightly.
Melt the dark chocolate and pour into a piping bag. Pipe chocolate crosses onto the buns.
To serve(optional): Serve with whipped coconut cream. Whipped coconut cream – pop in a can of Coconut Cream in the freezer for 3 hours. Spoon out the thick white cream on top to a bowl. Add some icing sugar (optional) and beat with a handheld beater until the cream is fluffy.
Coconut Flour Chocolate Chip Cookies
Baking with Coconut flour is different from using regular flour as it soaks up a lot of liquid. It’s naturally gluten-free and full of fibre, and we love the result in these quick and easy cookies with fudgy hazelnut and chocolate chips.
- 1/2 cup Fudgy Hazelnut & Cocoa Spread
- 2 Free Range Eggs
- 2 tbsp Extra Virgin Macadamia Nut Oil
- 1/4 cup Sugar
- 1/2 cup Coconut Flour
- 1/2 tsp Baking soda
- 1/4 tsp salt
- 1/2 cup of Chocolate chips
- Cordless Hand Mixer
Preheat the oven to 180°C and line 2 baking trays with baking paper.
Add fudgy hazelnut & cocoa spread, eggs, sugar and oil to a bowl and beat until light and smooth.
Add coconut flour, baking soda and salt. Stir well then fold in chocolate chips.
With wet hands or a wet spoon, roll tablespoon amounts into balls and place spaced on the prepared baking trays. Lightly press the cookies with a fork.
Bake for 8-10 minutes, until lightly browned (the cookies will harden as they cool). Leave to cool for a few minutes, sprinkle with salt (optional), then transfer to a wire rack to cool completely.
Love baking? Love Olivado
For many people baking is a way to show love by showering friends and family with delicious treats.
It can also be a meditative, therapeutic way to relieve stress, or in its simplest form, a relaxing hobby to pass the time.
Indeed, it is a scientific fact that baking makes you happier! It might be because not only is it a skill you can constantly improve, but the results are tangible, delicious and easily shared with others.
Our range of oils can help add a little extra zing to an old, favourite recipe.
Granny’s brownies might be delicious, but imagine them with a dash of our liquid coconut oil or a hint of our avocado oil!
It’s little experiments in baking that sometimes create the best recipes, so check out our range of award-winning baking oils here, and if the 3 baking recipes above don’t tickle your fancy, find some of our other baking recipes by clicking here.
As always, don’t be afraid to let us know how you got on over on our Facebook, Instagram and Pinterest pages, and please don’t hesitate to contact us if you have any questions.