Black Sesame Swirl Banana Bread

After many different banana bread variations that I've baked, I was absolutely mind-blown by this tasty combination and I think this version might be my favorite (at least it's in my top three banana breads!). The deliciousness that the black sesame paste brings to this banana bread is two-fold: it makes it look oh so pretty with the contrasting swirl and it brings a whole new dimension of flavor that is unexpected in a banana bread. It's sweet and nutty, but without overpowering the flavor of the banana bread itself!

I've devoured this bread as it is, there was no need to cover it with any additional nut butters or chocolate spreads. However, if you find a spread that works so beautifully with this bread that you just gotta eat them together, do let me know so I can try it! :)

Ingredients:

2 eggs

55 gr sugar

pinch of salt

3 ripe bananas (around 400gr peeled)

150 ml milk

160 gr gluten free flour mix

85 gr buckwheat flour

12 gr baking powder

Filling:

70 gr toasted black sesame seeds

80 gr sugar

1 vanilla sugar (or 1 tsp vanilla essence)

65 gr butter

50 gr milk

Instructions:

1. Prepare the banana bread dough: in a bowl, mix the eggs, salt, sugar and milk. Add the bananas and use a fork to mash them. Mix in the gluten free flour mix and buckwheat flour and the baking powder.

2. Toast the sesame seeds in a pan, and then transfer them to a blender. Add the sugar and vanilla sugar or essence, and grind them. Then add the melted butter and milk and continue blending until a slightly runny paste forms.

3. Cover your baking tin with baking paper and add one third of the dough. Add one half of the sesame filling on top and use a skewer to gently mix in the sesame paste into the dough forming beautiful swirls. Add the second third of the dough and the rest of the sesame seed paste and repeat the artistic process with the skewer. Lastly, pour the rest of the banana bread dough on top.

4. Bake at 180 degrees Celsius for 50 minutes, or until a toothpick comes out clean. Let the bread cool down before cutting and serving.

Purple Sweet Potato Mohnnudeln

An amazing Austrian recipe gets a new sister version - gluten free and made with purple sweet potato!

The first time I tried Mohnnudeln was while visiting my friend Ester during her exchange year in Austria and I immediately fell in love. The recipe is super easy to make and makes quite a big batch which is great because you can make the batch and have dessert for that day and also a nice amount of Mohnnudeln to freeze for later. Its a win-win situation!

Ingredients:

450 gr peeled purple sweet potato

1 egg

pinch of salt

30 gr butter

150 gr gluten free flour

100 gr butter

100 gr poppy seeds

50 gr sugar

1 vanilla sugar packet

Instructions:

1 Peel the purple sweet potato and chop into smaller pieces. Steam them instead of cooking to retain the vibrant color.

2. Use a potato ricer to mash the potatoes on your work surface. Add one egg, a pinch of salt and 30 grams of butter and the gluten free flour. Form a compact dough.

3. Roll out little gnocchi from the dough. Decide the amount of gnocchi you want to eat now (you can freeze the rest for later).

4. Cook the gnocchi in boiling salted water for 5-8 minutes.

5. In a pan, add the butter, sugar and vanilla sugar or essence and poppy seeds. Add the gnocchi and toss them around for a few minutes.

6. Serve immediately, with a bit of powdered sugar on top.

Gluten Free Fresh Fig Cake

In an attempt to enjoy the fig season to the maximum, I decided to create some delicious recipes with them. Usually its enough to just eat the fresh figs as they are, full of sweetness and texture, but this recipe is so easy to make and prolongs the use of this delicate fruit.

The batter features yogurt and sour cream, both of which act as a contrast to the sweetness of the fruit and honey. The result is a wonderful flavor combination that goes great with your afternoon tea or coffee, or even as an amazing breakfast cake!

Ingredients:

2 eggs

1 vanilla sugar (10 gr)

pinch of salt

180 gr yogurt

220 gr sour cream

160 gr gluten free flour mix

5 gr baking powder

300 gr fresh figs

2 tbsp honey

Instructions:

1. In a bowl, mix the eggs, vanilla sugar and salt.

2. Add the yogurt and sour cream and mix well.

3. Slowly add in the dry ingredients, the gluten free flour mix and the baking powder.

4. Lightly grease the baking pan using either butter or oil and pour in the batter.

5. Take the fresh figs and slice them into circles and place on top of the batter.

6. Bake for 20-25 minutes at 180 degrees Celsius, until the cake turns golden.

7. Take the cake out and leave it to cool a little bit. Drizzle with honey and serve. Bon appetit!