This banana bread recipe is a fantastic way to use very ripe bananas. If you, like me, let your bananas go too ripe too often, “save” them by making this moist and naturally sweet bread! It’s a recipe from my cousin Silvia who’s an enthusiastic baker. She made this for me when she was visiting Amsterdam and we’ve been exploring…
After preparing my hazelnut milk (see recipe) I had some pulp left which I didn’t want to throw away, so I decided to make healthy-ish cookies by adding some almond flour, plus ground linseed instead of eggs. This way they’re not only gluten free but also totally plant based. I say healthy-ish because they’re sweetened with Medjoul dates and just…
This moist, beautifully fragrant spiced triple chocolate and espresso cake is the perfect sweet treat for cold, pre-Christmas days. It’s as good as its name promises: moist, rich, lightly spiced and full of chocolaty goodness, with just a hint of espresso that will totally steal your heart. I’ve used three types of chocolate for a real winning mix: 70% Dark,…
A little, wonderfully creamy dessert represents the perfect way to celebrate the end of a year and the beginning of a new one, don’t you think? Parfait, what’s in a name? Whether it’s for the last or the first meal of the year, this lovely semifreddo will put you in the right mood for sweet new beginnings. A bit…