In a large bowl whisk together the flour, protein powder , baking powder, baking soda and salt.
Whisk together the milk and lemon juice.
In a liquid measuring cup or bowl whisk together the yogurt , vanilla extract, melted butter, sugar and lemon zest.
Then whisk the milk mixture into the bowl with the yogurt mixture .
Gently fold the wet ingredients into the dry ingredients.
Heat a griddle to 350F degrees or a frying pan to medium-low heat. Lightly grease with oil or non-stick cooking spray.
Pour about 1/4 cup of batter onto the griddle/pan and fry until you see a few air bubbles form. Flip and continue to fry on the second side until both sides are golden.
Repeat with the rest of the batter.
Chocolate pancakes
Ingredients
2 Tbsp. Flaxseed Meal ground
5 Tbsp. Water
1½ cup Milk
2 Tbsp. Apple Cider Vinegar
2 cup Oat Flour
¾ tsp. Salt
2 tsp. Baking Powder
1 tsp. Baking Soda
4 Tbsp. Sugar
⅓ cup Protein Powder
2 Tbsp. Cocoa Powder
½ Tbsp. Vanilla
1 Banana smashed
Instructions
In a small bowl mix together flaxseed meal and water. Allow to set for at least 5 minutes.
In a liquid measuring cup stir together milk and apple cider vinegar and allow to set for at least 5 minutes to make non-dairy buttermilk.
In a medium mixing bowl stir together flour, salt, baking soda, baking powder, sugar, cocoa powder, and protein powder.
After 5 minutes, mix the flax egg with the non-dairy buttermilk, mashed banana, and vanilla.
Pour the wet ingredients into the dry ingredients bowl and mix together until combined. Allow the mixture to rest 15-30 minutes.
Once the batter has rested, heat a non-stick skillet over medium heat with vegan butter. Use a ¼ cup measuring cup to scoop about a quarter cup of batter into the skillet. Let the batter cook for about 2-3 minutes or until bubbles form at the top.
300 g (2 ½ cups) plain (all-purpose) flour plus extra as needed
40 g (3 Tbsp) caster (superfine) sugar
6 g (2 tsp) instant/fast action yeast
½ tsp salt
180 ml (¾ cup) milk (lukewarm)
80 g (⅓ cup) butter (softened)
Filling:
60 g (¼ cup) butter
60 g dark chocolate-chopped
20 g (2 Tbsp) cocoa powder
30 g (2 ½ Tbsp) light brown soft sugar
1/4 tsp cinnamon (optional)
pinch salt
100 g chocolate chips or chopped dark chocolate or pecans
Syrup:
60 g (¼ cup + 1 Tbsp)granulated sugar
60 ml (¼ cup) water
Instructions
Ideally you should start the day before you want to bake the babka. Place the flour, sugar, yeast and salt in a large bowl or the bowl of a stand mixer fitted with a dough hook. Mix to combine.
Add the lukewarm milk and mix to form a rough dough. Knead until it forms a smooth ball then add the softened butter.
Continue to knead until the butter is fully incorporated and the dough is smooth and elastic. It may seem greasy and messy at first but keep kneading and I promise you the butter will all mix in and the dough will become smooth.
Once the butter is fully incorporated the dough should look smooth and silky and it should pull away from the sides of the bowl cleanly. It should still be soft and slightly sticky but if it seems too wet then you can knead in a little more flour; be careful not to add too much however.
Place the dough in a lightly oiled bowl, cover and place in the fridge to rise overnight.
The following day the dough should have doubled in size. Remove it from the fridge and set aside to warm up a little while you prepare the filling.
Place the butter, chopped dark chocolate, sugar, cocoa powder, cinnamon and a pinch of salt in a small pan over a low heat. Stir constantly until melted and smooth then remove from the heat and set aside to cool for 20 minutes. It should thicken slightly but still be spreadable. If it gets too firm then you can rewarm it very gently until it reaches a spreadable consistency.
Punch down the dough and roll it out on a lightly floured surface to a rectangle about 30x40cm / 11x15in.
Spread the filling evenly over the dough, leaving a 1cm border. Sprinkle over the chocolate chips, chopped chocolate or pecans and press them down gently.
Roll the dough up tightly from one of the long edges into a sausage. Use a sharp knife to cut the sausage in half lengthwise, exposing the filling.
Twist the two halves together into a braid. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in 2lb loaf tin and line it with baking parchment. Place the babka in the loaf tin, squishing it to fit if need be.
Loosely cover the tin and set aside to rise until doubled in size, about 1 ½ – 2 hours depending on how cold it is.
When the dough has nearly finished rising, preheat the oven to 180°C/350°F/gas mark 4.
Bake the babka for about 35-40 minutes until deep golden. A probe thermometer inserted into the centre should reach about 90°C/195°F.
While the babka is baking prepare the syrup. Place the sugar and water in a small pan over a medium heat. Stir until the sugar has dissolved and the syrup comes up to a simmer. Remove from the heat and set aside.
When the babka is ready, remove it from the oven and brush generously all over the top with the syrup. Keep going until you have used all of the syrup.
Leave the babka to cool in the tin for 15-20 minutes while it absorbs the syrup then turn it out onto a wire rack and leave to cool completely before slicing.
400gm Dark or Milk Chocolate (or a combination of both), chopped & at room temperature
200gm Fresh Cream
Cocoa Powder, for rolling & dusting
Method
Take the chopped chocolate in a large bowl. Bring the cream to an almost boiling point & pour over the chocolate.Cover immediately with a lid & leave it for 5 minutes.Whisk the mixture till completely combined & smooth.
*If you want to add any flavourings, now is the time! A shot of bailey’s, a spoon of instant coffee, maybe even some Nutella!
Refrigerate for a minimum of 8 to 10 hours, preferably overnight.
Once it is completely set, spoon out little chunks of the chocolate ganache & place them on a tray lined with baking paper.
*if you’re out of baking paper, dust the tray generously with cocoa powder & proceed the same way.
Freeze the tray for about 30 minutes, or until the ganache chunks are firmly set on the outside. This makes them easier to handle.
Now, working real fast, pick up & roll the ganache, drop it into the bowl of cocoa, & give it a few quick swirls
250 grams (roughly 3 and 1/2 cups) Biscoff Cookies*, broken into pieces
75 grams (1/3 cup) unsalted butter, melted
Biscoff cheesecake
500 grams (2 and 1/2 cups) full fat block of cream cheese, room temperature
50 grams (1/4 cup) castor sugar
1 teaspoon vanilla extract
240 grams (1 cup) Biscoff Cookie Spread
300 ml (1 and 1/4 cup) thickened or heavy cream
To decorate
180 ml (3/4 cup) thickened or heavy cream, whipped
25 grams (1/4 cup) Biscoff Cookies, crushed
INSTRUCTIONS
Lightly grease an 8 inch springform baking tin with butter and line the bottom with baking or parchment paper.
Add Biscoff Cookies to a food processor and blend until they resemble fine crumbs. Pour melted butter over crushed cookies and whiz again until the mixture resembles wet sand.
Pour cookie mixture into prepared tin and press down gently using the back of a spoon to form an even layer. Pop in fridge.
Add cream cheese, sugar and vanilla to a large mixing bowl and beat with an electric mixture until smooth and creamy. Add 3/4 cup of Biscoff Cookie Spread and beat until smooth.
Add cream and beat for a few minutes or until mixture becomes thick and holds its shape. Finally, add the remaining 1/4 cup of Biscoff Cookie Spread and beat very briefly so there’s still some swirls of cookie butter in the mixture.
Pour cheesecake mixture on top of the cookie crust, smooth the top and refrigerate for at least 6 hours or even better, overnight.
Add whipped cream to a piping bag fitted with a large star tip and pipe swirls of cream along the edges. Decorate with crushed cookie crumbs.
Preheat oven to 350° F. Butter or grease bottom and sides of a 9×9 baking pan. Line with parchment paper (up sides as well), grease top of parchment.
In a medium bowl, whisk together flour, cocoa powder, salt and baking powder; set aside.
Place butter and 3-ounces chocolate chips in a small bowl and microwave in 45-second increments, stirring between, until melted. Allow to cool slightly.
Add melted chocolate to a large bowl. Stir in both sugars, vanilla and espresso until combined. Stir in milk and vinegar and then flour mixture just until combined. Fold in remaining chocolate chips.
Pour batter into prepared baking dish. Bake 35-40 minutes, until top is mostly set and toothpick inserted in center comes out with fudge-like coating. Allow to cool 30-60 minutes, lift brownies out of pan using parchment edges, then cut into squares. Extras (if any) can be stored sealed on counter for a few days, and fridge a few more after that.
Start by making the pancake batter. Whisk together the plain flour, cornflour , chickpea flour and salt in a bowl.
Gradually whisk in the milk, a little at a time to avoid lumps, then whisk in the oil.
Set the batter aside to rest while you prepare the filling. (Or you can place it in the fridge overnight).
Gently fry the chopped onion in the butter until it is soft then add the sliced mushrooms, crushed garlic and dried herbs , sun dried tomatoes and continue to cook until the mushrooms are soft.
Add the spinach and cook until it has wilted then season well with salt and pepper.
To cook the crepes, heat a good, non-stick frying pan over a medium heat and grease with a little oil.
Pour a ladleful of the batter into the middle of the pan and lift up and swirl the pan to spread the batter out to the edges.
Cook until the top is set and the crepe has started to curl up a little at the edges then carefully flip it over using a spatula and cook for a couple more minutes until the underside is browned. Slide onto a plate and repeat with the rest of the batter. You will get about 4-5 crepes.
To serve, spread some of Parmesan cheese generously over one half of the crepe, top with some of the mushroom spinach mixture and feta cheese , fold in half and eat right away.
Love and Lemons 