Apple Crumble with pecans & cranberries … super quick and super simple, here’s an apple crumble that is as delicious as it is fuss free. The crumble is buttery and generous as we love it, and the apples are cooked to perfection under the weight of the topping.
One constant in my holiday desserts is spices, a whole array of them. Think garam masala, think cinnamon, think star anise, think nutmeg. These are spices that bring warmth to desserts and every bite is comforting. Garam masala might seem a little misplaced as it comes to mind as a savoury or curry spice, yet trust me with this!
Holiday desserts and baking is my most favorite part of the year. So much to do, and honestly so little time! I love playing with ingredients, flavours and colours. I also love making different types of desserts – trifles, cakes, pudding, truffles, cookies … andcrumbles of course!
Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this or any other recipe from the blog. I’d love to see it!
Super quick and super simple apple crumble that is as delicious as it is fuss free. The topping is buttery and generous as we love it, and the apples are cooked to perfection under the weight of the crumble.
Add all the ingredients to a hand blender and process until the butter is distributed equally. Alternatively, mix all the ingredients except butter in a large bowl. Cut in the butter with a pastry cutter or using your fingertips to distribute equally.
Reserve.
Apple filling
Toss all the ingredients in a large bowl.
Transfer into an 8" pie dish and spread uniformly.
Cover the apple filling with the crumble topping and pack firmly into place.
Bake for 45 minutes to an hour until the top is light golden brown and fragrant.
SimplestEggless Pecan Chocolate Chip Banana Bread … Wholegrain, one bowl, quick and addictively good! It’s that time of the year where baking takes over my world and this bread is something I bake often! Actually really often because this banana bread is addictive good and just too delicious. It always hits the right spot and is pure comfort, just how a good banana bread should be!
Despite it being wholegrain, it is moist, moorish, earthy and disappears really quickly at home. All you need is a bowl and a whisk. The recipe uses pretty standard ingredients and I always have a large bunch of bananas on hand. Getting to the last slice sends me into banana bread baking mode, and I’m certainly not complaining. Did I tell you that the buttery pecan nuts really add a handsome bite to the bread? Of course, they are also a great add to desserts!
The pecan is a nut from a species of hickory trees native to northern Mexico and the Southern United States. The nut is a nutrition powerhouse loaded with vitamins and minerals. Raw pecans are cholesterol-free, sodium-free, and low in carbohydrates. With their rich, buttery flavor and natural sweetness, they make a tasty and satisfying snack.
https://www.webmd.com/diet/health-benefits-pecans
This Eggless Pecan Chocolate Chip Banana Bread is a delicious breakfast option and doubles up quite nicely as perfect dessert too. Going eggless with my baking has taught me that bananas make a fine egg substitute and are often the key to moist delicious bakes. I was never a fan of banana in my bakes but began making the banana bread on reader request on Instagram. I was sold!!
This is a recipe I’ve made over the years and I simplify it each time I bake it. It’s been baked by so many of you with simple substitutes, olive oil instead of ghee, jaggery instead of sugar, into cupcakes and even a sheet cake. It never disappoints!
I’ve made a Biscoff version as well and that hit the ball out of the park. I have to confess I now find the Biscoff Banana Bread dangerously addictive and very very satisfying. You can find that recipe here. It turned out quite pretty and makes for a really nice edible gift ♥ like this pecan version!!
In this Eggless Pecan Chocolate Chip Banana Bread I’ve used wholewheat flour (our everyday aata if you run an Indian pantry), ghee/clarified butter and brown sugar, and simply hand mixed everything together in a large bowl. It always turns out excellent. Do try it if you have well ripened bananas on hand; I’m sure you’ll love it too! It’s comfort in a loaf, is always good to have on hand when hunger strikes AND it also makes for a really nice holiday gift. Happy Holidays!
Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it! Happy Holidays 🎄❄️🎄!!
This banana bread is comfort in a loaf, is always good to have on hand when hunger strikes AND it also makes for a really nice holiday gift. Simply stir together all the ingredients in a large bowl and it always turns out excellent. Makes 1 loaf (750g approx)
Here are a few drop dead delicious desserts for chocolate lovers you need to make now. If chocolate is your first love, and it’s hard to see why not, here are a few inspiring recipes you can try out this holiday season. I’m sharing bake and no bake ideas, all vegetarian, no eggs, no gelatine, each good to the last bite!
Chocolate has it’s own sweet language, one that comforts, satisfies, uplifts, seduces, placates, a language that has no barriers. So many emotions around one ingredient that it feels chocolate is always the best way to to bond, to connect, to celebrate, to comfort, to satiate!
AS you might have guessed, chocolate is one of my most used ingredients, as also one of my favourite things to make dessert with. I often say, when all else fails, there’s always chocolate. I’ve even written my first cookbook around CHOCOLATE, something I knew would be my first thematic choice.
There’s something about chocolate. I love working with it, I love creating recipes around it. As you might have noticed, I also love styling desserts that are chocolate based, and I absolutely love shooting them. The mood chocolate desserts create while shooting makes me so happy. That play of colours is so satisfying, so much fun!
So here we go, 10 drop dead delicious chocolate desserts for you to try now. They’re eggless and vegetarian, AND they’re mostly fuss free, quick and simple. If you are looking for more inspiration, you’ll find a ton of chocolate HERE, in my cookbook and on Instagram too!
3 Ingredient No bake Eggless Chocolate Cheesecake
Light, delicious and mousse like, this no bake cheesecake uses just 3 ingredients, 5 if you include the base. With no gelatine, no agar agar and no cornstarch, you must try this!
Rich, deeply delicious, satiny smooth and ever so easy, anyone can stir this up in a matter of minutes. Nothing can comfort the soul like a good indulgent old school chocolate pudding.
An eggless chocolate sponge, deep delicious ganache, bright fresh raspberries topped with the smoothest and most luxurious mascarpone cream. The flavours do a magic dance on the palette, each spoonful delightful.
Best way to say hello to the cherry season with a delicious and flavourful take on the classic black forest. If cherries are in season where you are, this is for you!
… the name says it all! An addictive, delicious, no bake, eggless tart with a filling of the much loved Nama Chocolate. Each bite is indulgent, a celebration in a tart if you like, a gentle tease on the palette that is so sublime that it's addictive. Don't say I didn't warn you!
Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!
Eggless Chocolate Tart Cake … deeply delicious and very indulgent, and oh so pretty as well, we absolutely loved how the tart cake turned out. With the holiday season here, this is a great option for your dessert corner. It ticks off all the boxes, the first of course being it’s show stopper good looks! It’s egg free, it’s a one bowl cake recipe, it’s quite easily made vegan and it’s drop dead simple!
As you might have guessed, I love everything about tarts. I got this new tart tin that I’ve been dying to use. I was so pleased to see how well the cake baked up in it, left the sides and base so easily and looked so pretty! You’ll see me using it often!!
There’s something about the pairing, strawberries with chocolate, that makes dessert seem all the more special. The sweet luscious berries compliment the deep, smooth chocolate, while the pop of colour makes you want to dive right in! It’s pairing I use often, perhaps too often, but I’m not complaining!
This eggless chocolate tart cake is inspired by a dark chocolate strawberry pudding from my cookbook, that I published with Penguin in October last year.
Buy my cookbook …. Passionate About Baking, Chocolate
That book is my little labour of love, and I’m constantly diving into it to recreate my own recipes, or use bits and bobs from it for inspiration. The tart cake is one such example and it turned out just great! With 75% of the recipes eggfree, my recipes use simple everyday ingredients, things you will probably already have in your pantry. I also love that you can mix and match elements from it to create new desserts, something that I do often myself.
It’s drop dead easy too. Put all the ingredients for the cake into a large bowl and give them a good whisk. That’s it; the eggless chocolate cake batter is ready. Pop it into the oven for 30 minutes, cool, trim the base if you like, turn it upside down and voila, you have the perfect indentation for a filling! Moisten with Cointreau and top with the luscious 2 ingredient chocolate filling. The longest wait is for it the filling to set …
Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it! Thank you for stopping by!
Deeply delicious and very indulgent.
Makes one 8″ tart cake
Course Dessert
Cuisine American, British
Keyword baking, cake, chocolate, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, homemade, one bowl, simple, strawberries, sweet, tart, tart cake
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
4 hourshours
Total Time 5 hourshours
Servings 6people
Ingredients
Eggless chocolate sponge
210gbuttermilk
35goil
15gclarified butter/ghee
100gcastor sugar
1/2tspbaking soda
3/4tspbaking powder
1tspapple cider vinegar
Pinchsalt
1tspcoffee powder
15gcocoa powder
50gwholewheat flour/aata
100gplain flour
To moisten
25mlCointreau
Chocolate filling
150g25% fat cream
150g54% dark couverture chocolatechopped
Topping
75gfresh strawberries
1tspcastor sugar
Strawberriesmint, edible flowers to garnish
Instructions
Eggless chocolate sponge
Preheat the oven to 180C. Lightly grease an 8″ loose bottom flan tin.
In a large bowl, add all the ingredients and give them a good whisk with a hand blender or balloon whisk.
Pour the batter into the prepared tin.
Bake for 30 minutes, until the tester comes out clean.
Cool completely, then demold the cake and place it upside-down on the serving platter.
Chocolate filling
Place the chocolate and cream in a glass bowl and place over a double boiler until the chocolate melts. Stir gently until smooth. {or melt it in the microwave in short bursts}
Topping
Dice the strawberries and toss them in sugar. Mix around for 4-5 minutes until glossy, then top the cake with them.
Assemble
Moisten the cake with Cointreau or a simple sugar syrup.
Fill the cavity with the chooclate filling. Place the cake in the fridge to set for 4-5 hours/overnight.
Top with the macerated strawberries. Garnish with freshly halved strawberries, mint and edible flowers.
