Archive for the ‘Baking’ Category

Niki’s Yazdi Cake recipe

Wednesday, February 7th, 2018

Recipe reproduced by kind permission of Niki Bakes

Using a delicate blend of rose water and cardamom, these Persian sweet cakes encapsulate the true essence of love! Gluten and Dairy free recipe.

Recipe for Yazdi Squares flavoued with vanilla, rosewater and cardamom

Recipe for Yazdi Squares flavoued with vanilla, rosewater and cardamom

Ingredients:

(Makes up to 20 cake squares)

Prep time: 5 minutes

Cooking time: 20-25 minutes

Total time: 1 hour 25 minutes (to include cooking time and pouring over the rosewater syrup)

For the Yazdi cake:

For the rosewater syrup:

  • 150ml of filtered water
  • 2 teaspoons of Steenbergs organic rosewater 
  • 200g of pistachios, crushed
  • 80g of coconut sugar (all melted together in a small saucepan for 5 minutes)

Method:

1. Preheat your oven to gas mark 4 or 180°c and grease your square brownie baking dish with extra coconut oil and line with greaseproof paper. Whisk your melted coconut oil and coconut sugar with your vanilla extract, set aside.

2. In a larger mixing bowl whisk together your dry ingredients which include the almond flour, baking powder, ground pistachios, ground cardamom and Himalayan pink salt and start to fold in your ingredients with your wooden spoon. Spoon your cake mixture and bake in your oven for a minimum of 20 minutes. Turn out onto a wire rack and allow it to cool slightly.

3. Finally, prick your cake very gently with a fork and pour over the rosewater syrup, allowing it to seep through to your cake. Once completely cooled cut into squares and serve with some strong black tea, delicious!

Happy Baking!

Yazdi squares are gluten free and dairy free, flavoured with organic rose water, ground cardamom and organic Fairtrade vanilla extract

Yazdi squares are gluten free and dairy free, flavoured with organic rose water, ground cardamom and organic Fairtrade vanilla extract

The Very Best Pancake Recipes

Wednesday, January 31st, 2018

With Shrove Tuesday approaching in less than a fortnight, it’s time to think about how to serve up your pancakes this year. Will it be a classic lemon juice and sugar? The child friendly Nutella coated crepe or simply a sprinkling of Steenbergs organic Fairtrade Cinnamon Sugar?

We’re put together a few of our favourite recipes, mostly sweet but some savoury. We’d love to hear about your favourites too so do let us know…

Sweet delights

  1. Fruity Pancakes – a Vegetarian Society recipe from the Yorkshire Post Food & Drink website that uses gram flour, poppy seeds and soya milk for the pancakes before filling with fresh and dried fruit & nuts.
  2. Banana & Cinnamon Drop Scones – adding mashed banana to drop scones makes them instantly healthier – even if sprinkled liberally with cinnamon sugar!
  3. Speedy Vanilla Banana Pancakes – another delicious banana pancake recipe, this time from our lovely friend Niki of website nikibakes. These ones are packed with banana and are gluten and dairy free due to the use of coconut flour and almond milk.
  4. Spiced Apple Pancakes with Date & Walnut – thick, moist pancakes from Jo @includingcake which make a very satisfying brunch. Dairy & gluten free, these little pancakes are made with oats, spelt flour and cinnamon to make them extra tasty.
  5. Chestnut Flour Pancakes and Orange Blossom Coconut Yoghurt – the Hemsley sisters created these gluten free pancakes and still serve them in their Selfridges Café in London.
    download

    Spiced Apple Pancakes with Date & Walnut by Jo from @includingcake

    HEMSLEYHEMSLEY_CHESTNUT_PANCAKE-1735-455x330

    Hemsley & Hemsley Chestnut Pancakes with Orange Blossom Coconut Yoghurt

Savoury Flavours

  1. Savoury Pancakes 2 ways – delicious ideas for savoury pancakes from online cookery school, thedevilledegg.com, spicing up the pancakes with turmeric, chilli & oregano.
  2. Cumin pancakes with spicy chicken, salsa & raita – one of our own recipes here for spicing up the pancakes with ground cumin for a delicious Indian flavour.
cumin pancakes + dip + fork

Steenbergs Cumin Pancakes with Spicy Chicken, Salsa & Raita

Don’t forget to enter our competition to win a Steenbergs Pancake Bag – enter before 8th February to be in with a chance of winning. Good luck!

Win a fabulous Steenbergs Pancake Bag!

Monday, January 29th, 2018
Click here to view this promotion.

Recipe for Speedy Vanilla Banana Pancakes

Thursday, January 11th, 2018

Speedy Vanilla Banana Pancakes anyone? Seriously, you won’t believe how easy and quick they are, took 10 minutes from start to finish and they’re gluten free. This recipe is reproduced by kind permission of the wonderful NikiBakes.

Here’s what you need for 10-12 pancakes: (Use organic ingredients where possible)

Gluten free Banana Pancakes from NikiBakes, featuring Steenbergs Organic Fairtrade Vanilla Extract

Gluten free Banana Pancakes from NikiBakes, featuring Steenbergs Organic Fairtrade Vanilla Extract

2 bananas, mashed up
4 eggs
1 teaspoon of baking powder
4 tablespoons of coconut flour
2 tablespoons of almond milk
1 teaspoon of organic Fairtrade vanilla extract @steenbergsltd
3-5 tablespoons of coconut oil – for frying

Simply blend together with a whisk and fry on either side for about 2-4 minutes on each side, low heat is best for these fluffy cloud like pancakes and can burn easily so do watch them!

Happy Baking everyone!

Christmas Recipes Part 2 – Festive Baking

Friday, December 1st, 2017

In the run up to Christmas, it’s always handy to have a delicious cake at the ready for unexpected visitors, an easy recipe for whipping up a tasty brunch on a leisurely morning or just an indulgent treat to enjoy after a bracing winter’s walk.

Here are a few festive bakes from some of our favourite food writers, bloggers and customers to enjoy this holiday season. Do let us know how you get on.

Nikibakes parsnip & pecan Christmas muffinsNiki B whose lovely photos have been populating the Steenbergs social feed recently, has a delicious recipe for Christmas muffins made with Parsnip & Pecan which are gluten and dairy free. They are the perfect recipe for a weekend brunch or equally delicious with a cup of refreshing afternoon tea, and full details can be found on our website. For more Nikibakes creations do visit her on Instagram or Facebook.

Joan Ransley, food writer and photographer of beautiful food portraits, has a delicious recipe for Timothy Taylor Landlord Cake, using cardamom, fennel and coriander. A ‘really moist cake with a soft crumb and spicy, sweet flavour’, this was Joan’s cake of choice with a Thermos of coffee on a cold winter walk. A Yorkshire cake for a Yorkshire walk. Joan Ransley Timothy Taylor cake

The Devilled Egg Cookery School aims to teach you to master the art of cooking through online recipes, some of which they have kindly shared with us. We really like these Marshmallow Gingerbread Men, made with our Pumpkin Pie mix and Almond extract – a fabulous twist on a traditional theme.

Here at Steenbergs, we have a spice blend for many of the festive baking traditions right across Europe, including Stollen, Koekkruiden, Speculoos and Lebkuchen. Using these ready mixed spices blends helps give a really authentic taste to your bakes so here’s a recipe for spicy aromatic Lebkuchen to get you started.Lebkuchen gift box

Baking with the children is always a great way to fill the holidays and get everyone in a festive mood. We couldn’t resist these Snowman Cupcakes from Diana of A Little Sunny Kitchen Blog, using Vanilla Extract to give extra flavour to the chocolate sponge.

Do let us know how you get on with your festive baking, we’re always keen to like, share and taste any delicious creations!

Niki’s Spiced Apple Cake

Tuesday, November 14th, 2017

Fancy a seriously simple yet delicious sweet treat? Look no further than my autumnal spiced apple cake! Designed and created by Niki Beh recipe developer. This cake is so straightforward yet the flavours are so sweet and aromatic along with the soft texture of the apples, both cooked in the cake and raw and crunchy on top. I like to serve my apple cake with a generous dollop of coconut yogurt for extra decadence! (As with all Niki’s recipes it’s gluten free) All you need is:

Niki Bakes Spiced Apple Cake Recipe

Niki Bakes Spiced Apple Cake Recipe

Ingredients

  • 140g of coconut butter
  • 120g of coconut sugar
  • 2 free-range eggs
  • 200g of almond flour
  • 1 tsp baking powder
  • 1 tsp of ground cinnamon
  • 100ml of almond milk
  • 1/4 tsp of salt
  • 2 grated apples

For the topping:

2 cinnamon quills, broken up (for decoration)
Up to three tablespoons of coconut yoghurt
An extra apple, for decoration (optional)

Method

1. Preheat the oven to 180C/Gas 4. Line a brownie baking dish with greaseproof paper and set aside,

2. Beat the coconut butter and sugar together in a bowl until light and creamy. Beat in eggs until well combined. Add your grated apples and mix again.

3. Sift together the almond flour, cinnamon, baking powder and salt. Add half of the dry ingredients to the coconut butter mixture, then beat in half of the almond milk. Add the remaining almond flour mixture and the remaining milk and beat until well combined.

4. Spoon the mixture into the baking tin and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cake from the tin and set aside to cool on a cooling rack.

5. Decorate your spiced apple cake with you coconut yoghurt and a couple slices of your fresh apple and broken up cinnamon quills, effortlessly beautiful!

Happy Baking!

Recipe for Sticky Ginger Cupcakes

Tuesday, November 7th, 2017

Let’s warm up with Niki Bakes easy ginger cupcakes! I love how autumnal and warming these little bites of heaven are. , fiery and oh so sweet, these cupcakes have been complete with @steenbergs organic ground ginger. Did we mention they are gluten free. Here’s how you can make a batch!

ginger cupcakes1

Ingredients
* 140g of coconut butter
* 130g of coconut sugar*
* 2 free-range eggs
* 200g of almond flour*
* 1 tsp Organic ground ginger*
* 1 tsp baking powder*
* 100ml of almond milk
* 1/4 tsp of salt*

For the topping
* 2 tablespoons of crystallised ginger, chopped up*
* 3 tablespoons of smooth peanut butter

Method
1. Preheat the oven to 190C/Gas 5. Line 12-hole muffin tray with paper cases and set aside.
2. Beat the coconut butter and sugar together in a bowl until light and creamy. Beat in eggs until well combined.
3. Sift together the almond flour, ginger, baking powder and salt. Add half of the dry ingredients mixture to the coconut butter mixture, then beat in half of the almod milk. Add the remaining almond flour mixture and the remaining milk and beat until well combined.
4. Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack.
5. Decorate your cupcakes with you smooth peanut butter topping and a couple pieces of the crystallised ginger, enjoy!
Happy Baking!

 

* all products you can pick up at Steenbergs.co.uk – organically of course.

Niki’s Pumpkin and Dark Chocolate Loaf

Friday, October 13th, 2017

Recipe from lovely Niki Bakes in a autumnal homage to Steenbergs Organic Pumpkin Pie Spice Mix

Ombre golden-copper leaves, glossy plum chestnuts and cooler nights…it can only mean autumn! But where would we be without our beloved squashes I hear you say? Yes, you can make soup, yes, you can roast them and yes, you can make pumpkin pie but how about a pumpkin loaf slathered in dark chocolate?! You’ll love how easy and quick it is guys and what’s more, its gluten free and dairy free, happy days!

Recipe for Niki's Dark Chocolate and Pumpkin Pie spice loaf

Recipe for Niki’s Dark Chocolate and Pumpkin Pie spice loaf

All you need is:
Use organic/natural real food ingredients where possible)
Ingredients:
Serves 4-6
For the Pumpkin Loaf:
120g of almond flour
50g of coconut flour
¼ teaspoon of sea salt
1 teaspoon of  organic pumpkin pie spice
100ml of coconut oil, melted
4 eggs, beaten lightly
1 teaspoon of baking powder
1 teaspoon of ground of cinnamon

For the Dark Chocolate Glaze:
100g of dark chocolate, melted
1 tablespoon of pumpkin seeds

Method:
Step 1:
Preheat your oven to gas mark 4/180 degrees and line your loaf tin with greaseproof paper, set aside.
Step 2:
Whisk all your wet ingredients in a bowl.
Step 3:
Slowly sift your almond flour, coconut flour, spices and baking powder and add your wet ingredients.
Step 4:
Mix well and pour into your loaf pan, bake for about 45 -55 minutes.
Step 5:
Allow to cool completely before frosting your loaf tin with your dark chocolate and scattering over your pumpkin seeds. Allow to cool before slicing your loaf and enjoy with a cup of strong earl grey tea…absolutely heavenly!

Happy Baking!

Copywrite – Niki Beh
Recipe Creator and founder of nikibakes

5 Ways with Organic Lemon Extract

Monday, September 18th, 2017

organic-lemon-extract-60mlSteenbergs Organic Lemon Extract is a sunflower oil based extract with a glorious lemon citrus aroma and flavour.  It has been created particularly for use in home baking but complements everything from desserts through to chicken.

When we asked our spice panel to review and taste test the Lemon Extract, the responses ranged from ‘fresher than lemon juice’ and ‘smells like freshly zested lemon’ to ‘beautifully tangy’ with ‘an intense aroma’. The full details can be found on our blog, where you’ll find lots of suggestions of how to use it.

Here are a few for you to try at home…

1. Gluten Free Lemon & Almond CaSteenbergs gluten-free lemon drizzleke

This is a delicious moist cake which when we made it recently didn’t even last until it was cool! Enjoy with a refreshing cup of Earl Grey

2. Blueberry Oat TraybakeBlueberry oat tray bake

A tasty, healthy treat to satisfy the need for a sweet snack. The blueberries can be replaced with raspberries or blackberries depending upon the season and the addition of the tangy lemon extract really helps to accentuate the flavour of the fruit.

3. Lemon BiscuitsSteenbergs lemon biscuits

Cheryl from Madhouse Family Reviews tried these out for us a while ago to rave reviews from her children. She also made some with Steenbergs Organic Orange Extract and combined the flavours to make a St Clements variety.

The addition of the lemon extract gives a lovely chewy texture to the inside of the crunchy biscuit. A real treat topped off with Steenbergs organic Fairtrade Lemon Sugar!

4. Raw Lemon Browniesraw lemon brownies

Packed full of healthy nuts, seeds and organic fruit, these delicious raw brownies are really easy to make, with the lemon extract giving them a really fresh tang.

cupcakes - sept 125. Steenbergs Special Cupcakes

A take on the classic cupcake, here we have used our natural extracts to create a diverse range of delicious flavoured icings. With no added colouring, just add a little lemon zest on top to highlight the lemony taste.

Further suggestions

  • Lemon and honey are always good for colds so why not try a teaspoon of lemon extract and a heaped teaspoon of honey mixed with boiling water for a warming drink?
  • Add the lemon extract to sparkling water for a refreshing summer drink;
  • Mix in with your oil and vinegar to add zest to your salad dressings;
  • Blend with Steenbergs Herbes de Provence and spread over a whole chicken before roasting.

 

 

An Easter Treat: Dark Chocolate ganache cake with happy hippy flower salt

Wednesday, April 12th, 2017
Easter Chocolate Cake

Easter Chocolate Cake

It’s the classic combination that’s a true winner every time: Dark chocolate and sea salt. Happy hippy flower salt is wonderfully versatile in both savoury and sweet dishes. The flavour is delicate and soft on the palette yet robust and course enough for it to be sprinkled liberally on top of the cake. This vegan chocolate ganache cake has a wonderfully gorgeous crunch to it thanks to the happy hippy flower salt, making it absolutely stunning for showcasing your cake.

This dark chocolate ganache cake is perfect for special occasions as it can be used as a base for many different events or when you just fancy a cake for yourself. It’s used here for Easter and is so chocolatey but enhanced further by the happy hippy flower salt. Here’s how you can create this gluten free and light yet tasty vegan dark chocolate ganache cake which everyone can enjoy:

All you need is:

(Use organic/natural real food ingredients where possible)
Serves: 6-8

Prep time: 5 minutes
Cooking time: 15-20 minutes
Total time: 30 minutes

From your kitchen:

A whisk
A fork
A large mixing bowl
A couple of teaspoons and tablespoons
A round baking tin
A silicone spatula
A small glass bowl
A wooden spoon
A butter knife
A sheet of greaseproof paper

For the cake:

3 tablespoons of olive oil
2 tablespoons of coconut oil
4 tablespoons of agave syrup
3 tablespoons of coconut sugar
Up to 150ml of almond milk
50g of self-raising flour
200g of almond flour
½ teaspoon of baking powder
60g of non-dairy dark chocolate chips (80% minimum)
2 tablespoons of raw cacao powder or 3 tablespoons of cocoa powder
1 teaspoon of Steenbergs organic Fairtrade vanilla extract

Happy Hippy Flower Salt

Happy Hippy Flower Salt

For the ganache frosting:

200g of non- dairy dark 80% chocolate
2 tablespoons of boiling water
2 tablespoons of agave syrup
1 level tablespoon of happy hippy flower salt

Step 1:

Preheat your oven to 180° C or gas mark 4 and line your round baking tray with greaseproof paper. Set aside whilst you prepare your cake.

Step 2:

In a large mixing bowl, whisk together your coconut oil and olive oil. Add in your coconut sugar and agave syrup and mix well.

Step 3:

Next, using a wooden spoon, fold in your cacao/cocoa powder, almond flour, self-raising flour and baking powder and alternate with your almond milk so your cake batter isn’t too thick to handle.

Step 4:

Finally, add in your dark chocolate chips, your Himalayan salt and fold in gently. Pour your batter into your cake tin and bake for 15-20 minutes. Turn over onto a wire rack to cool whilst you prepare your frosting.

Step 5:

In small glass bowl break up your dark chocolate into little pieces and add your boiling water. Whisk in gently using your hand whisk or fork. Add in more hot water if needed and if it’s too watery, break in some more dark chocolate. Whisk in your agave syrup which will help to thicken up your frosting. Allow to cool thoroughly before using your frosting knife or butter knife to frost your cake. Sprinkle your happy hippy flower salt over your cooled cake and it’s ready for your Easter table. This cake can be stored in the fridge for up to three days.

Article written and researched by

Niki Behjousiar

Recipe Creator and founder of nikibakes

www.facebook.com/nikibakes

www.nikibakes.co.uk

Twitter: @Niki_Beh 

nikibakes has been blogging for over 10 years and has a passion for gluten free and dairy free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.