Berry Good Banana Bread.

We love our banana bread in this house, as it is, with chocolate, with yoghurt, with nuts and now with berries.

The best thing about this cake is it works well with whichever berries you have on hand. I have made it with blueberries, strawberries and raspberries and it always turns out great. I have also made with with sugar, and honey and it turned out well too.

Banana strawberry goodness!

This is a perfect treat for breakfast, tea time, school snack, dessert and even as a gift for a loved who loves banana bread.

Let us get started.

Ingredients are:-

1. 2 1/2 cups self raising flour. (If using All purpose flour, remember to add 11/4 tsp of baking powder and 1 tsp baking soda, plus a small pinch of salt).

2. 1 level tsp ground cinnamon.

3. 1 tbsp desiccated coconut (optional).

4. 1 1/2 cup sugar or sweet honey.

5. 4 large mashed really ripe bananas.

6. 1 cup frozen strawberries or raspberries. (I usually let them thaw a bit and mash roughly).

7. 1/3 cup coconut oil (or vegetable oil).

8. 2 large eggs.

9. 1 tsp vanilla.

10. 1 cup strawberry or mixed berry yoghurt.

Method.

1. Preheat oven to 180 °C and grease your baking tin really well.

3. Sift your flour and cinnamon in a large bowl, add the coconut and mix well.

4. In another bowl, mix the oil, sugar and eggs till well combined, then add the mashed banana and berries, followed by the vanilla.

5. Add dry ingredients to the wet as well as the yoghurt. Be careful not to overmix.

6. Add the batter to the pan and bake for 45 minutes to 1 hr, till cake is ready and a skewer comes out clean. I usually lower the temperature to about 160 after twenty minutes, and it takes about the same time to bake.

7. Let cake rest in pan for ten minutes then flip it carefully onto a rack and let cool completely in an airy area.

Baking times may vary as ovens are different so start checking at about the 50 minutes mark.

Looks so good!

Cut a slice and enjoy it!

Tip: I love making it in my bundt pan, but it works well in any large baking tin.

Baked this one with honey, it’s just a bit darker but tastes just as delicious as the one made with sugar.

It looks, smells and tastes so good. It is moist and crumbs beautifully too. Definitely worth a try don’t you think?

Kashata. Coconut Candy.

Kashata is a tasty treat that I loved while growing up. Originating from Kenya’s coastal area, this sweet has made its way inland and is a beloved treat to many.

Kashata is either made with coconut or peanut. This here is kashata ya nazi. Nazi is Swahili for coconut and njugu is Swahili for peanut.

I prefer the coconut version to the peanut one.

Dessicated coconut, sugar, cardamom and food color are all you need, plus a bit of patience.

You can use any food color you prefer.

They are so good, don’t blame me if you cannot get enough of them!

Below is the recipe card.

One Bowl Banana Muffins.

These muffins are so sweet and fluffy. Perfect for tea time, snack time and the kid’s lunchboxes.

They do not take too much time to make, use what you have on hand and only one bowl from beginning to end. What’s not to to love about them.

Below is the recipe card.

Makes 12 muffins.

They rise so beautifully!

Try them and enjoy!

Love,

Wanjoro.

Savory Oat Pancakes.

These pancakes are a wonderful option to our usual sweet pancake options.

They make a great breakfast, brunch or tea time snack and are filling, colourful and oh so tasty, which are my non negotiables when it comes to good food.

They are both vegan and vegetarian friendly as they are dairy free and egg free. They are also gluten free, and guilt free.

Best of all, they make great use of those little vegetables that are usually left in the fridge looking all forlorn and neglected at the end of the week.

Let’s get started.

Ingredients:-
• 2 cups oats. Quick cooking ones work well.
• I heaped cup of assorted vegetables. ( I used some finely chopped onion, tomato, capsicum and grated carrot).
• 1 tsp grated ginger, and one grated garlic clove.
• 1 tsp mixed spice blend (this enhances the savory flavour).
• 1 tsp paprika and 1/4 tsp ground turmeric.
• 1 1/2 cups chickpea (besan) flour, also called gram flour locally.
• 2 cups water and more if needed.
• Salt and freshly ground black pepper to taste.
• Cooking oil.

Method.
1. In a dry, preferably non stick pan, toast the oats on a low flame till they become a bit darker in colour. Don’t burn them . Toasting them releases a subtle nutty aroma and flavour. Put them on a wide plate or tray to cool down completely.


2. As the oats cool, chop or grate your veggies of choice. I like removing the seeds from the tomato. This can go into the salsa mix you will serve on the side.

These pancakes are also a great way to load up on your fresh veggie intake. 🤗


3. In a large bowl, add the gram flour, paprika, salt pepper and mixed spices. Mix well to combine.


4. Add the cooled oats and the water gradually till you get a thickish batter. Start with one cup of water and add gradually.
5. Next go in the chopped vegetables. Mix well and remember to season well. Taste a little bit to confirm.


6. Heat the pan on medium low and add a tablespoon of oil. Swirl the pan to ensure it is well coated, before adding a ladle or scoopful of batter. You can use a measuring cup for this.


7. Let the pancake cook until it looks dryish on the surface, then flip carefully to cook the other side. It will turn a lovely golden colour and firm up. They will however not puff up like our usual fluffy pancakes as they have no rising agent or gluten. So flip carefully, don’t make them to thick and keep the heat medium low to low, so they can cook completely on the inside. I like mine with a few crispy edges, which is fine.


8. Once ready, put them on a plate lined with a paper towel.

Look at that lovely golden colour!


9. Serve immediately with salsa or chutney and some avocado. The colours, flavours and textures blend in so beautifully.

This is a perfect colourful and filling meal that is not hard to make, makes use of what you have on hand and is healthy too. Win Win Right?

Definitely worth a try!

Herb and Cheese Rolls.

I am a big fan of savoury / seasoned breads. Such as these yummy cheese and herb rolls.

Don’t they look lovely?

I like using this recipe from half-baked harvest, though I usually make a few changes here and there.

These rolls are so soft, fluffy, buttery, well seasoned, herby, cheesy and great to have with some soup on the side or even on their own.

Let’s get started.

Ingredients:

1. 3-4 cups of all purpose flour.

2. 1 small packet of instant yeast (about 2 1/4 tsp).

3. 2 tbsp honey.

4. Small pinch of salt.

5. 1 cup of warm milk.

6. 2 tbsp of melted butter. Have some extra butter on hand to brush on the rolls once out of the oven.

7. 2 eggs.

For the herb and cheese filling our ingredients are:-

1. 2 tbsp chopped coriander.

2. 2-3 cups cheddar cheese and mozzarella cheese (grated).

3. 1/2 cup of softened cream cheese.

4. 1 minced garlic clove.

5. Salt and freshly ground back pepper.

6. Mixed savoury spice seasoning.

This is the savory seasoning I used.

7. 2 heaped tsp mixed herbs (mine had thyme, oregano and basil).

8. 1 tbsp sesame seeds.

Let’s get started.

1. In a large bowl, add the flour, yeast, salt, and mix well. Add the sugar, milk, beaten eggs and butter. Mix with a wooden stick then once its kind of a shaggy dough, knead with your hands till it is soft and smooth.

2. Cover with a cloth and let rest for about one hour in a warm place, or till the dough is doubled in size. I usually keep mine in the oven with the light on.

3. For the filling, chop your coriander, which can be alternated with parsley too and set aside in a bowl. Add the grated cheddar and mozzarella, mixed herbs, salt and pepper, and the savoury spice and mix well.

4. In another small bowl, add the cream cheese, a little bit of salt and pepper and the minced garlic and mix well.

5. Get a baking tin and line it with parchment paper.

6. Once dough is ready, punch and knead a bit to deflate it. Roll it out to a rectangle shape, but not too thin.

7. Spread the cream cheese mixture on the dough generously, then sprinkle the cheddar and Herb mix.

8. Roll it tightly into a log shape, same way we do with cinammon rolls, then slice into 12 pieces.

This recipe makes 12 rolls.

9. Place the cut pieces in the baking dish, cover and let rest for half an hour.

10. Preheat oven.

11. Sprinkle the sesame seeds on the rolls and bake fo 25-30 minutes at 170°C. You can let them brown a bit and you will smell and see the cheese bubbling on top. They smell so good!

Love it when the cheese bubbles over. Yum!

12. Once out of the oven, brush generously with some melted butter and let rest for about 10 minutes.

13. Serve warm as a brunch side, or with soup on the side.

They are fluffy, soft, well seasoned and so tasty.

They bake so beautifully too. See how well browned the bottoms are. 😍

We have had them here on their own, with some roasted tomato soup and some pumpkin soup.

Had them with some pumpkin and bell pepper soup.
They go well with some roasted tomato soup too! The soup recipe is from here.

Definitely worth a try!