I have this recipe from my dear friend Paula. Thanks to her, I discovered hungryhappens.net; we tried several recipes from the blog, even together! ♥

I adapted the recipe. I baked it on our anniversary; Marcel loved it (when he immediately asks for a second slice, he likes a dessert a lot). J

Use

a large ripe banana

30ml flaxseed oil

a medium egg

85ml agave syrup

vanilla extract

a teaspoon of ground coffee

2g baking powder

90g almond flour

90g tapioca powder

salt

30g dark chocolate

How to bake it?

Mash the banana, add the flaxseed oil, the egg, the agave syrup, the vanilla extract, the ground coffee, the almond flour, the tapioca powder, the salt, and 15g of dark chocolate chips.

Pour the batter into a round silicone baking pan, using the remaining 15g to decorate the cake.

Then, bake the cake for 25 minutes in the preheated oven at 180⁰C.

You’re going to enjoy this cake a lot!

Clafoutis... well, I only baked it once before, several years ago. I used kiwis and added some drops of marsala to the batter for some kick. Meanwhile, here’s a quicker version with sour cherries – I have a lot of things on my plate right now.

Ingredients—

250g pitted sour cherries

10g butter

2 tbsp semolina

3 (medium) eggs

210ml milk

a pinch of salt

3 tbsp sugar

175g flour (+extra flour -> baking pan)

a drop of vanilla extract

Marcel helped me pit the sour cherries using a metallic straw.

What next?

Melt the butter in the oven in a regular tart baking pan. Flour the pan, spread the cherries on it, and sprinkle the semolina on top of them.

Whisk the eggs, milk, salt, and sugar in a bowl. Add the flour and mix until you get a fine batter. Add the vanilla extract at the end.

Pour the mix over the sour cherries. Bake in the preheated oven for 35 minutes at 180⁰C.

This dessert turned out so delicious that I ate a big slice and then had two more (ok, they were smaller!). I didn’t need whipped cream or powdered sugar, it was perfect as it was.

The strawberry season hasn’t yet ended and... I had only baked myself a small cake on my name day, so I told myself... ’Why not?’.

You will need the following ingredients, in addition to the tartlet moulds, for the 

CRUST

150g flour

70g (melted and cooled) butter /oil also goes – I used flaxseed oil/

1 egg yolk

10g vanilla sugar

1 tbsp vinegar

2 tbsp water

a pinch of salt

CREAM

1 egg

165ml milk

60g sugar

25g flour

a dash of vanilla extract

+butter/oil and flour -> baking moulds

+at least 15-16 large strawberries

All these make 8 tartlets. J

I made the dough based on this recipe and I split it into 8. I used flaxseed oil instead of butter. Bake the mini crusts for 20 minutes, in the preheated oven, at 160⁰C. To keep the crusts thin, I used baking beans.

To make the cream, beat the egg and the sugar. Add the flour and mix very well. Pour the mix into the milk boiling with the vanilla extract. Continue to mix until you see bubbles forming. Pour the cream into the mini crusts (I took them out of the moulds first).  

Let them cool a bit and place them in the fridge.

Marcel’s suggestion was to place the strawberries (cleaned and cut into slices) onto the tartlets right before serving. They were fresher this way.

There is so much versatility offered by the various crust and cream recipes, combined with nature’s gifts to us!

2 rhubarb stalks

300g strawberries

4 large eggs

250g sugar

a pinch of salt

lemon zest from 1 lemon

a drop of vanilla extract

100g (melted) butter

200ml milk

350g flour

4g baking powder

a drop of rum essence

+4 tbsp of breadcrumbs

This recipe (I adapted it in the meantime) was given to me by an ex-girlfriend. I am grateful to her because I love rhubarb and strawberries; it is their season!

Clean the rhubarb and the strawberries and cut them into pieces. Sprinkle 5 tablespoons of sugar on top of the rhubarb pieces. Let them sit while you make the batter (they will lose juice and won’t be that sour anymore).

In a bowl, mix the egg yolks with 100g of sugar. Add the salt, the (organic) lemon zest, the vanilla extract, and the melted and cooled butter. Then, add the milk, the flour, and the baking powder. Mix everything well with a spoon.

Beat the egg whites stiff with the remaining sugar and the rum essence.

Mix the foam into the batter, with light upward movements, until the mixture becomes homogenous.

Transfer the batter onto the large oven baking pan (44x37 cm) lined with baking parchment and level it. Sprinkle two tablespoons of breadcrumbs into each fruit piece bowl. Place these fruit pieces on the batter (the breadcrumbs will not let them sink into the batter).  

Bake the cake in the preheated oven, at 170⁰C, for 30 minutes.

P.S. From one-fourth of the ingredients, I baked the same cake as a name day cake for my Dad in a smaller baking pan.

I dedicate it to you, dear children, on our day! Happy Children’s Day! ♥

Makes 16

500g cottage cheese

a few drops of vanilla extract

zest from one organic orange

2 eggs

2 tbsp of coconut sugar

1/2 sachet of baking powder

330g flour

+sour cream, blueberry preserves

Fried, boiled, and even baked, papanaşi are always tasty!

However, there are times when – even with all the ingredients at hand –, I’m not in the mood to fry them. This recipe is precisely for those times!

They are easy to put together. Mix the cottage cheese, the vanilla extract, the orange zest, and the eggs. Add the coconut sugar, the baking powder, and the flour. Knead until the dough is firm and not sticky. Optional: keep it in the fridge for 45 minutes to turn it even firmer.

Then, divide it into 4. Each piece of dough will make 4 papanaşi. You’ll work with dough balls. Flatten each and make a hole in their centre.

Shape them well before getting them into the oven. They’ll bake for 20 minutes at 180⁰C, in a baking pan lined with baking parchment.

They turned golden and I served them with lots of local sour cream and blueberry preserves.