Huge Banana Muesli Buns

I often mess around and forget to write down the recipe.  This week I made fiber-rich buns for my sons, which were very much appreciated by my oldest.  So today I baked them again, but couldn't resist adding banana, raisins and dried fruit.  And so it became Banana Muesli buns.  The recipe for the fiber-rich breadrolls will therefore have to wait a while.  😉

Ingredients:

400 ml of lukewarm water

1 tablespoon of cane sugar

14 grams of dried yeast

45 grams of melted (cream) butter

200 grams of Twello's Brown Bread Mix from LePoole

300 gram Oat bread mix from LePoole

2 ripe bananas

20 grams of psyllium fiber Peaks

6 grams of inulin powder

20 grams of broken linseed

30 grams of rolled oats

75 grams raisins

50 grams of cut dried fruit

6 grams of bread salt

1 teaspoon of tartaric baking acid

1 teaspoon of balsamic vinegar

2 tablespoons of powdered milk

1 tablespoon of cinnamon

1 tablespoon of honey

sesame seeds for decoration

Preparation:

1. Preheat your oven to 50 degrees (I always let the bread rise in the oven).

2. Dissolve the cane sugar in the lukewarm water.  Add the yeast and let stand for 10 minutes for the yeast to activate.

3. Add the melted butter and banana, followed by the sifted bread mix, and the other ingredients.  Make sure that the yeast does not come into direct contact with the bread salt.

4. Mix everything together for a few minutes on the lowest setting.  (I have a K-Mix, and do not use the bread hook for this, but the K-mix hook. I think they mix better).  Then turn it to the highest setting and let it mix well for another minute or two.

4. Put the dough on your counter or on a sheet of baking paper and knead well.  Note, it can stick a bit, then put a little bread mix on your hands.

5. Divide the bread into 10 pieces of about 140 grams (I took out 10 large buns, my boys are growing and big eaters).

6. Make round balls and roll them through the sesame seeds, so that they are well covered all over.  If you do show cracks or if it is very sticky, wet your hands and form balls with them.  This way you add some extra moisture to your bread and that benefits your bread rolls.

6. Place the rolls on a lined baking tray and place in the preheated oven.  Let them rise for about an hour.

7. When they have risen enough, increase the temperature of the oven to about 230 degrees.  Because the buns often collapse when I take them out of the warm oven to heat them up further before baking, I just leave them in the oven.  In this way they rise a little further and remain more stable.

Place a bowl of warm water in the oven to create steam in the oven.

8. Once the oven is up to temperature, bake the buns for another 35 -45 minutes.

9. Remove the buns from the oven and let them cool down for a while before eating them.

10. They are delicious with cheese or just some butter.

 

Yoghurt cheesecake with blueberries and a country cookie base

This recipe popped up in my mind  the moment I saw the biscuits cakes they were baking in last weeks Heel Holland Bakt- episode (this is the Dutch version of the Great British Bake Off). But... just before the new broadcast tonight, it is finished: a gluten-free yoghurt cheesecake with blueberries and a country cookie base.

My kids (and I am too) are crazy about country cookies based on (gluten-free cultivated and processed) oatmeal. It seemed to me an ideal crust for a zingy cheesecake. And blueberries and cheesecake .. they just belong together? Right? So that cheesecake had to be made before it drove me crazy.

Ingredients:

For the bottom and some cookies for decoration

• 300 grams of oatmeal (gluten-free cultivated and processed)
• 3 teaspoons of ground cinnamon
• a pinch of salt
• 100 grams of ground coconut
• 4 small eggs
• 10 tablespoons honey
• 125 grams of butter (melted)
• 1 teaspoon vanilla extract

For the cheesecake filling

• 500 grams of Greek yogurt
• 300 grams of cream cheese (at room temperature)
• 4 small eggs or 3 large ones
• 150 grams of fine caster sugar
• 50 grams of rice flour (gluten-free)
• 1 teaspoon of vanilla extract
• 1 teaspoon of  lemon zest

For the blueberry topping

• 100 ml of pear juice
• 150 grams of blueberries
• 3 leaves of gelatin

NB. Make sure you have some extra blueberries to put on the bottom of the cheesecake

Preparation:

1. Preheat the oven to 160 degrees Celcius (325 Fahrenheit).
2. Cover a spring tin of 20 cm diameter with baking paper and grease it.
3. First make the dough for the bottom and the biscuits. Put all of the ingredients in a bowl and mix with a mixer until you have a cohesive mixture (it will not be a firm dough, but all oatmeal and coconut must be sticky with the other ingredients). Fill the tin with 2/3 of the dough and make sure you coat the edges.
4. From the remaining dough, make small biscuits, that you bake on a baking tray covered with baking parchment for 10-12 minutes at 200 degrees Celcius.  This can be done while your cheesecake is in the oven (or if you only have 1 oven: after baking the cheesecake, as this must cool down for 3 hours in the fridge).
5. Now make the cheesecake mixture. I put everything in the bowl of my kitchen machine and that beat it until well combined. To prevent lumps (that's what happens with the Monchou cream cheese if you have just taken it out of the fridge like I did) I used my blender to whip it into an airy mixture (and the lumps will also have disappeared ;-) ).
6. Sprinkle blueberries over the dough and pour the cheesecake mixture over it.
7. Put the cheesecake in the oven and cook it for about 60-80 minutes. The top is then light brown and the middle can no longer wobble. If the cheesecake is slightly cracked in the middle and it doesn't wobble it is usually cooked. First let it cool down and then refrigerate the cake to completely cool in 3 hours.
8. When the cheesecake is in the oven, make the blueberry jelly. Cook the pear juice with the blueberries  and let it boil for 5 minutes or so. Take it off the heat. Soak the leaves of gelatin in cold water and add to the warm blueberry mixture, puree it with a blender to get a smooth jelly. Allow to cool and pour over the cheesecake when it is cooling down in the oven (in my case the jelly was too set already so it is slightly less smooth than I intended).
9. Decorate with some cookies and serve your guests (or eat it yourself ;-))

Bon Appetit !!