These high-protein chocolate pancakes are packed with wholesome ingredients like banana, rolled oats, chocolate protein powder, and cocoa nibs. Naturally sweetened with maple syrup and flavored with cinnamon and nut butter, they’re the perfect guilt-free chocolate breakfast you’ll want to make on repeat.

Why These Are the Best Healthy Chocolate Pancakes Ever

• Made with clean, whole ingredients
• Gluten-free, dairy-free, and refined sugar-free
• Loaded with protein, fiber, and healthy fats
• Super filling – perfect for post-workout or busy mornings
• Kid-friendly and meal-prep friendly

Whether you’re looking for healthy chocolate pancakes for weight loss, protein chocolate pancakes, or just a delicious way to use up that ripe banana, this recipe checks all the boxes!

Ingredients You’ll Need

• 1 ripe banana
• 1 cup rolled oats
• 2 eggs
• 1 scoop chocolate protein powder
• 1/4 cup cocoa nibs
• 1 tbsp almond butter (or any nut butter)
• 1 tsp baking powder
• 3 tsp chia seeds
• 1 tbsp maple syrup
• 1 tsp cinnamon

How to Make Healthy Chocolate Pancakes (Quick & Easy)

1. Blend all ingredients in a high-speed blender until smooth. Let the batter rest for 5 minutes to thicken (thanks to the chia seeds!).
2. Heat a non-stick pan over medium heat. Lightly grease with coconut oil or cooking spray.
3. Pour about 1/4 cup of batter onto the pan for each pancake.
4. Cook 2–3 minutes per side, until bubbles form and edges look set. Flip and cook another 1–2 minutes.
5. Stack, top, and enjoy!

Topping Ideas for Extra Deliciousness

• Fresh berries or banana slices
• A drizzle of almond butter or melted dark chocolate
• Greek yogurt or coconut yogurt
• A sprinkle of extra cocoa nibs or chia seeds
• Sugar-free syrup or honey

Why You’ll Love This Clean Eating Pancake Recipe

These banana oat chocolate protein pancakes are more than just tasty – they’re a powerhouse breakfast. The combination of complex carbs (from oats), healthy fats (from nut butter & chia), and lean protein (from eggs and protein powder) will keep you full and fueled for hours.

No white flour, no added sugar, and no regrets.

Make-Ahead & Meal Prep Tips

• Double the recipe and store extras in the fridge for up to 3 days.
• Freeze pancakes between parchment paper for a grab-and-go breakfast.
• Reheat in a toaster or skillet for best texture.

Final Thoughts

If you’re craving a healthy breakfast that feels like a treat, these best healthy chocolate pancakes with oats and bananawill hit the spot every time. They’re fast, nourishing, and taste like chocolate cake – without any of the junk.

Make them this weekend, and thank yourself all week long.

If you’re craving a healthy breakfast that feels like a treat, these best healthy chocolate pancakes with oats, banana, and protein powder will absolutely deliver. They’re quick to make, naturally sweet, full of nourishing ingredients, and taste like rich, chocolatey indulgence — all while being totally good for you.

Whether you’re fueling up after a workout, feeding the family, or just treating yourself to a better-for-you brunch, this recipe fits the bill. Once you try it, you’ll want to make it part of your weekly rotation!

We’d love to see your delicious pancake stacks — if you make this recipe, be sure to tag us on Instagram @twosisterslivinglife so we can share your creations with our healthy foodie community!

Stay healthy, stay happy, and keep flipping those pancakes!

Love, Antonia

• The most delicious healthy vegan pumpkin banana bread ever
• Banana Chocolate Chip Pancakes
• The Perfect Easy Waffles Recipe served with roasted balsamic plums
• Savory Sweet Potato and Spinach Waffles
• Healthy Pudding Oatmeal with dried Apricots
• Chocolate Overnight Oats with Dalgona Coffee Cream
• Baked Oatmeal – delicious and nourishing

The post Best healthy Oatmeal Chocolate Pancakes with Banana, Oats & Protein Powder appeared first on Two Sisters Living Life.

The Ingredients:

Active dry yeast: I’m using dry yeast, which can be mixed without preparing the other ingredients. However, it can be substituted for 20g of fresh yeast.

Egg yolks: the egg yolks are added at room temperature and make the dough fluffy and moist.

Milk: The milk has to be warm (about 37°C or 98,6°F). Use a kitchen thermometer. If the milk is too hot, it destroys the yeast’s activity. Please use whole milk; anything with less fat is like water.

Butter: When mixed into the dough, the butter has to be softened and at room temperature. Butter is life. That’s why I just love baking with brioche dough.

Flour: For this recipe, I’m using bread flour, which, because of the increased protein, adds more texture to the cinnamon brioche buns. If you don’t have bread flour, you can use pizza flour or simple all-purpose flour.

Pinch of salt: I’m always working with unsalted flour, so I’m adding 1/4 tsp salt to the dough. AND… salted butter isn’t very common in Austria, and there is only one brand that sells salted butter. 

Browned butter for the frosting: I’m using browned butter for the filling because it’s so much more flavorful. If you don’t want to make brown butter, you can simply use softened butter. But the brown butter is worth that extra work.

Fresh orange zest and orange juice: The fresh orange zest is added to the dough and to the cream cheese glaze. It’s blood orange season right now, so I’m using freshly squeezed blood orange juice in the glaze. Be sure that your oranges are organic.

Vanilla pod: You can’t beat freshly scraped vanilla seeds. Don’t throw away the scraped pod; stick it into a jar with sugar and make vanilla sugar.

Cinnamon: Make sure that the ground cinnamon is fresh and not expired.

Cream Cheese: There are many brands out there. Make sure to buy cream cheese that isn’t too soft. I prefer to buy Philadelphia.

See the recipe card for a full list of ingredients.

How to make soft and buttery cinnamon brioche rolls with vanilla and orange cream cheese frosting.

The enriched dough:

• Firstly, I start mixing the warm milk, sugar, and yeast together in a bowl of a stand mixer with the dough hook attached at a low speed.
• Then I add the egg yolks, butter, salt, orange zest, and 3/4 of the flour and knead for about 6-7 minutes at medium speed to develop the gluten. It will be a sticky dough at first, but no worries—that’s totally fine.
• At last I add the rest of the flour and knead for 5 more minutes.
• The dough is ready when it’s not sticking any longer to the sides of the bowl and you can stretch a little bit of the dough with wet fingers until see through.
• With the help of the bench scraper transfer the dough into an oiled large bowl and cover with plastic wrap . Now starts the first rise.

Very Important. Let the dough rest at a warm place for about 1 hour or double in time. Give the brioche dough time to rest. 

Assembling the dough and the filling into delicious brioche cinnamon buns.

• When the dough has doubled in size deflate it on a lightly floured surface.
• Form it into a large rectangular with the help of a rolling pin 30cm X 50cm (12inch X 20inch)
• Spread the filling evenly over the whole surface of the dough with the help of a rubber spatula or an offset spatula .
• Begin to roll the dough evenly into a tight log beginning from the long sight.
• Score the log into 12 equal pieces and cut them with unflavored dental floss or a twine and transfer them into a buttered baking pan leaving some space around each roll.
• Dust the the brioche cinnamon rolls lightly with flour and cover loosely with plastic wrap again.

Now you have 2 baking Options.

Option 1: make the rolls and bake at the same day.

If you want to make and bake these delicious brioche cinnamon rolls all in one day then let the cut cinnamon rolls rise a second time for about 45 minutes or until doubled in size and puffy .

After that second rising in the baking pan I lightly pour some heavy cream on top and bake until golden brown.

While the rolls are baking and the house starts to smell like a bakery start with making the frosting.

When the rolls are baked and out of the oven smear the still warm cinnamon buns with the glaze.

Best enjoyed warm and with people you love .  

Option 2 : Overnight brioche cinnamon rolls

I love to prepare those rolls the night before . After cutting the rolls and transferring them into the baking pan I cover the rolls loosely with plastic wrap and transfer them into the fridge .

There the cinnamon rolls rise slower overnight and they develop more flavor this way.

The next morning I transfer the baking pan out of the fridge and leave the rolls for about 45 minutes at warm draft free place.

When the rolls warmed up to room temperature I pour some cream of them and bake and frost them afterwards like I would have done when baking at the same day.

This Option is ideal when you have guests or family you want to surprise with an extra special Breakfast treat. I love to make them for Christmas morning or when it’s someones birthday.

What I love about these gooey buttery homemade cinnamon rolls.

• Firstly cinnamon is one of my favorite seasonings. I could add cinnamon to ALMOST everything. Cinnamon always reminds me of my childhood . My mom and I used to craft Christmas ornaments including cinnamon sticks.
• The dough is absolutely perfect in flavor and texture .Fluffy and buttery. Especially with the added orange zest.
• Nobody ever said to me that they don’t like cinnamon rolls. Everybody loves them und you can’t ever go wrong with these baked goods.
• The recipe is easy to follow along and it only takes 20 minutes of prepping time.

Substitutions.

Fresh yeast instead of instant yeast or dry yeast: It’s really no problem to use fresh yeast but there is one more added step at the beginning. Start with mixing the fresh yeast, warm milk and sugar together in small bowl . Cover loosely and let it stand until the yeast mixture gets foamy and starts to rise.

Orange glaze instead of Vanilla Orange cream cheese glaze: If you simply prefer a lighter more runny glaze instead of a cream cheese frosting jus mix together a little bit of fresh orange juice and enough powdered sugar until its your kind of thick glaze.

Vanilla extract instead of fresh scraped vanilla seeds: If you don’t have a vanilla pod at hand than of course you can use 1 tbsp of vanilla extract instead.

If you don’t tolerate milk products substitute the butter and heavy cream for a plant based option. You can substitute the milk for a plant based milk as well nut make sure that it’s a barista plant based milk. These products are thicker in texture and more similar to full fat milk.

Tips for making this recipe:

• If the yeast dough isn’t rising at all even after 1 1/2 hours of resting time throw the dough away and start anew. Take a lookout your yeast and make sure that the yeast is not expired.
• Time ! Let dough do it’s thing and give him the time it needs for doubling in size. This is important for the first rise and the second rise.
• Before cutting the log into rolls cut 1 cm off the ends with a serrated knife and discard. This way you make sure that all buns are equally even in size.
• Use a kitchen scale: I always write my ingredients in metrics. All the ingredients are exactly measured which is very important when making any kind of bread.

Storage:

Store the buns in an airtight container in your fridge. Reheat the rolls as needed in your microwave for a couple of seconds.

Freeze option:

The brioche cinnamon rolls can be frozen right after the log gets cut into even rolls. For that place the unbaked rolls on a plate and quick frost them for 45 minutes. After that transfer them into plastic logs and freeze for up to 6 months.

Thaw them before baking.

You will fall in love with these fluffy buttery brioche rolls immediately, promised ! Did you make this recipe? Let me know and tag me on Instagram. Or leave me some kind words and a star rating. I will be always thankful for that

Warm hugs Nina 

You may be interested in these recipes too:

• The best homemade Mother’s Day gift: brioches hearts
• Chocolate overnight oats with Dalgona Coffee Cream
• Babka Bread filled with Blueberry jam
• Apricot galette with cream cheese frosting

Soft Buttery Brioche Cinnamon Rolls (overnight option)

5 from 34 votes

Recipe by Nina Course: Breakfast, DessertCuisine: American

Servings

12

Prep time

20

minutes

Cooking time

30

minutes

Calories

611

kcal

resting time

1

hour 

30

minutes

Total time

2

hours 

20

minutes

This recipe for super soft buttery cinnamon brioche rolls smothered in tangy vanilla orange cream cheese frosting is the only cinnamon roll recipe you will ever need. It has an overnight baking option too.

Cook Mode

Keep the screen of your device on

Ingredients

• Soft Brioche Cinnamon rolls

• 7 g 7 dry active yeast or 20g fresh yeast

• 350 ml 350 milk warm 37°C

• 60 g 60 sugar

• 680 g 680 white bread flour or all purpose flour

• 3 3 egg yolks room temperature

• 60 g 60 butter melted

• 1 tbsp 1 orange zest zest from 1 orange

• 50 ml 50 heavy cream

• Brown butter Cinnamon sugar filling

• 225 g 225 brown sugar

• 2 tbsp 2 ground cinnamon

• 140 g 140 butter if you don't brown your butter you'll only need 120g butter softened.

• 1 tsp 1 vanilla sugar

• Vanilla Orange Cream Cheese frosting

• 180g g 180g Cream Cheese

• 50 g 50 Butter softened

• 1 1 Vanilla pod seeds of 1 vanilla pod, or use 1 tbsp vanilla sugar or 1 1/2 tsp vanilla flavor

• Orange Zest and juice from 1 medium sized organic from 1 orange

• 180 g 180 white sugar

Directions

• Start with browning the butter, this way it can solidify until you need it for the cinnamon brown sugar filling-
• sof butter brioche dough recipe
• Firstly start to mix the warm milk, sugar, and yeast together in a bowl of a stand mixer with the dough hook attached on low speed
• Then add the egg yolks, butter, salt, orange zest and 3/4 of the flour and knead for about 6-7 minutes at medium speed . It will be a sticky dough at first but no worries thats totally fine.
• At last add the rest of the flour and knead for 5 more minutes. Start mixing on low until the flour is absorbed, then mix on medium high for another minute.
• The dough is ready when it’s not sticking any longer to the sides of the bowl and you can stretch a little bit of the dough with wet fingers until see through.
• With the help of the bench scraper transfer the dough into an oiled large bowl and cover with plastic wrap .
• Let the dough rest at a warm place for about 1 hour or double in time
• When the dough has doubled in size deflate it on a lightly floured surface.
• Form it into a large rectangular with the help of a rolling pin 30cm X 50cm (12inch X 20inch)
• Spread the filling evenly over the whole surface of the dough with the help of a rubber spatula or an offset spatula .
• Begin to roll the dough evenly into a tight log beginning from the long sight.
• Score the log into 12 equal pieces and cut them with unflavored dental floss or a twine and transfer them into a buttered baking pan leaving some space around each roll.
• Dust the the brioche cinnamon rolls lightly with flour and cover loosely with plastic wrap again.
• Let the rolls rise for 45 more minutes.
• When the rolls has Rosen start preheating the oven.
• Preheat the oven to 170°Celsius fan (350°F)
• After that second rising in the baking pan lightly pour some heavy cream on top and bake for 25 minutes or until golden brown.
• While the rolls are baking and the house starts to smell like a bakery start with making the frosting.
• Brown butter cinnamon sugar filling
• in medium sized bowl mix together all the ingredients with the help of an electric mixer or your stand mixer with the whisk attached.
• Vanilla Orange cream cheese frosting
• While the cinnamon rolls bake, combine the ingredients in a stand mixer with the paddle attachment (or with a hand mixer) and beat until smooth and fluffy.
• Allow the cinnamon rolls to cool for about five minutes after removing them from the oven, then spread the cream cheese frosting evenly over the tops.
• Serve hot or warm.

Equipment

• stand mixer (1)
• Rolling Pin (1)
• offset spatula (1 )
• dough scraper (1)
• rubber spatula (1)

Nutrition Facts

• Calories: 611kcal
• Carbohydrates: 86g
• Protein: 9g
• Fat: 26g
• Saturated Fat: 16g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 7g
• Trans Fat: 1g
• Cholesterol: 117mg
• Sodium: 203mg
• Potassium: 177mg
• Fiber: 2g
• Sugar: 41g
• Vitamin A: 903IU
• Vitamin C: 1mg
• Calcium: 104mg
• Iron: 3mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

The post The Best Soft Buttery Brioche Cinnamon Roll Recipe ever -Overnight Option appeared first on Two Sisters Living Life.

This is an Easy Delicious Italian Asparagus quiche Recipe with a twist. It’s a delicious green asparagus recipe and a perfect breakfast recipe, brunch recipe or lunch recipe. Everyone will love this delicious quiche dish.

Spring is finally here, which means my favorite season is finally here cause of the fresh asparagus and the strawberries! Asparagus is one of my favorite veggies and you can use it in so many different dishes! Like my Italian asparagus quiche!

What is a quiche?

A quiche is a savory French tart consisting of a flaky pie crust or pastry crust and filled with a savory creamy custard (heavy cream, milk and seasoning) and filling ingredients.

It’s a delicious classic recipe with a flaky crust that is so versatile in hindsight to the quiche fillings as you can add pretty much anything you can think of to the basic ingredients. From simple muchrooms and peppers to more creative ingredients like chopped spinach and caramelized onions, there’s so much you can do with quiche.

Quiches are typically served at brunch or breakfast. There are so many different variations of quiche and new flavor combinations are being created every day! Make sure to give my Italian asparagus quiche recipe a try.

The origin of quiche.

When people think of the French word quiche they assume that the traditional quiche origins from the Lorraine region of France.

But food historians know that historical records indicate that quiche actually originated in Germany in the middle ages in the medieval kingdom of Lothringen, which the French later occupied and renamed Lorraine. The word ‘quiche’ is from the German word ‘Kuchen’, meaning cake.

Can I make a crustless quiche too?

Sure you can, a crustless quiches resembles more a fritatta or an egg omelet since the pie crust is missing. Though the taste of a quiche is more richer and less eggy but its a great gluten-free alternative.

Just omit the crust and spray a pie from with cooking spray and add the egg mixture and the filling and bake at 175°C (350°F) for 35 minutes or until the center is set.

Can I use a store-bought crust for the quiche?

Generally If time is short using a store-bought crust is great thing. It decreases the time you need for a good quiche immensely . You can use a store-bought pie crust, short crust or even a a store bought puff pastry sheet.

But be aware it doesn’t compare to a pie dough made from scratch. Making your own crust will always taste b better than one bought from the supermarket.

How to make this easy delicious Italian asparagus Quiche recipe.

We start with making the quiche crust!

•  Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter.
• Add milk and pulse until dough holds slightly together.
• On a floured surface, roll the dough with the help of a rolling pin into a thin circle.
• Transfer the dough to a tart pan or pie pan.
• Allow dough to hang slightly over the pan, about 3 cm.
• Fold the excess dough under. Pinch and crimp. Chill for 30 minutes.

Now in the meantime we make the filling!

• Over medium heat with 2 tbsp of olive oil bake the prosciutto until crispy. Let it dry on some paper towels. Then crush it into smaller pieces.
• Over medium heat, soften the onions with 2 tbsp of olive oil. Add the asparagus, mushrooms and sauté . Add the vegetable broth and reduce until nearly evaporated. Remove from heat and let it cool slightly. Season with salt and pepper to your liking.
• Combine the eggs with the milk. Add all of the cheese but safe 20g. Spread the saved grated cheese directly onto the dough.
• Then add half of the prosciutto chips. 
• Then layer the asparagus, mushroom mixture on top except the tips (you will need them in the later). 
• Pour the savory custard filling into the prepared pie shell.
• And finally arrange the asparagus tips and the remaining prosciutto chips on top.
• Bake for 50 minutes or until the egg filling is set.
• Cool for a 10 minutes to let it set before cutting.
• Can be eaten cold, warm or right out of the oven.

Can you make a quiche ahead of time or freeze it?

• Of course you can. This easy Italian asparagus quiche is ideal to make it ahead of time and keep it for up to 3 days in your fridge or freeze it up to 3 months .
• Just let it cool on your kitchen counter for up to 2 hours.
• If refrigerating simply wrap top with foil.
• If freezing first wrap in foil and than put it in an airtight container.
• Thaw frozen quiche for one day when ready to serve.
• To reheat: first cover the top in foil and than bake at 160°C (325°F) until it heated through.

Variations:

There are so many ways to make a quiche. Maybe you want to try our “Best Easy Roasted Pumpkin Leek Quiche Recipe Ever”? Or try one of these variations.

• Spinach Quiche : fresh spinach, nutmeg, gruyere cheese (If you dint get your hands on fresh spinach use frozen spinach.
• Quiche Lorraine : cook 100g Bacon until crisp, drain the crisp bacon then chop. Add a pinch of nutmeg and optionally tender cooked leek.
• Mushroom quiche: Saute 100g sliced Mushrooms and 50g green onions in butter until tender and the mushrooms are shrunken and golden brown. Optionally add a twig of fresh rosemary while cooking.

Enjoy !

Italian Asparagus Quiche

5 from 33 votes

Recipe by Antonia Course: Appetizer, brunch, easy to makeCuisine: French, Italian

Servings

6

Prep time

30

minutes

Cooking time

1

hour 

Calories

452

kcal

This is a great and delicious recipe for an asparagus quiche with an italian twist. Made with crispy prosciutto, parmigiano cheese and mozzarella.

Cook Mode

Keep the screen of your device on

Ingredients

• Crust

• 250 g 250 flour

• 1 tsp 1 salt

• 100 g 100 butter cold, diced

• 75 ml 75 milk

• Filling

• 5 5 prosciutto pieces

• 1 1 onion finely chopped

• 6 6 mushrooms sliced

• 500 g 500 asparagus trimmed and halved

• 125 ml 125 vegetable broth

• 4 4 eggs

• 200 ml 200 milk

• 80 g 80 mozzarella grated

• 20 g 20 parmigiano cheese grated

• 1/2 tsp 1/2 nutmeg

• salt

• pepper

Directions

• We start with the crust
• Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter. Add milk and pulse until dough holds slightly together.
• On a floured surface, roll the dough into a thin circle. Transfer to a quiche or tarte dish. Allow dough to hang slightly over dish, about 3 cm. Fold overhang under; pinch and crimp. Chill for 30 minutes.
• Filling
• With the rack in the lowest position, preheat the oven to 190°C.
• Over medium heat with 2 tbsp of olive oil bake the prosciutto until crispy. Let it dry on some paper towels. Then crush it into smaller pieces.
• Over medium heat, soften the onions with 2 tbsp of olive oil. Add the asparagus, mushrooms and sauté . Add the vegetable broth and reduce until nearly evaporated. Remove from heat and let it cool slightly. Season with salt and pepper to your liking.
• Combine the eggs with the milk. Add all of the cheese but safe 20g. Spread the saved grated cheese directly onto the dough. Then add half of the prosciutto chips. Then layer the asparagus, mushroom mixture on top except the tips (you will need them in the later). Then add the egg-cheese mixture. And finaly arrange the asparagus tips and the remaining prosciutto chips on top.
• Bake for 50 minutes until it is slightly golden brown. Can be eaten hot, warm or cold but I ould wait like 10 minutes before serving.

Nutrition Facts

• Calories: 452kcal
• Carbohydrates: 41g
• Protein: 17g
• Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 167mg
• Sodium: 837mg
• Potassium: 428mg
• Fiber: 3g
• Sugar: 6g
• Vitamin A: 1440IU
• Vitamin C: 6mg
• Calcium: 209mg
• Iron: 4mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

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This recipe is part of a series of recipes from the #wirliebensaisonal-foodblogger community in the month of may!

#wirliebensaisonal – community

We are part of a foodblogger community, founded by Eva from meiliabstespeis and Michaela from Littlebee_wien, who thrives to cook and bake with saisonal fruits and veggies which are locally produced. The cause is to value nature and her products.To not waste food, to cook and bake always with fresh ingredients bought locally.

#wirliebendenmai (welovemay) During the month of may we value all the vegetables and fruits which are in season right now! Following are the best recipes from our foodblogger colleagues!

Eva from meiliabstespeis with “Cremige Mangold-Pasta (vegan)”
Michaela from littlebee_wien with “Radieschenblätter Quiche”
Anja from Küchenzauber_at with “Spargel Flammkuchen”
Carina from mobyforty with “Kohlrabigemüse mit Gersten-Karotten Laibchen”
Sophie from sophie.eatalicious with “Spinatgnocchi mit Kurkuma-Parmesanchips”
Verena from lovetoeat with “Grüne Shakshuka”
Agnes from Glueckstopf with “Gesunder einfacher Erdbeeren-Cheesecake im Glas”
Sara & Ari from schnabel_auf with “Kohlrabischnitzel”
Martina from foodstories.at with “Erdbeer-Schichtdessert”

Please make sure to rate our recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

Love, Antonia

The post Easy Delicious Italian Asparagus Quiche Recipe appeared first on Two Sisters Living Life.

This Apple Frangipane Tart with Phyllo Dough has everything you want in a dessert: flaky, buttery layers, creamy almond filling on a sweet and fruity blueberry jam, and tender apple slices arranged in a beautiful pattern. It’s surprisingly easy to make and delivers the wow factor for family dinners, holiday celebrations, or any cozy gathering. Plus, using phyllo dough saves you time and effort, making this an accessible recipe for beginners and seasoned bakers alike.

Is Apple Frangipane Tart with Phyllo Dough an overly complicated recipe?

No, it’s not. I know it sounds like every dessert or cake made with a frangipane creme is overly complicated, but in reality, it is frangipane, a simple almond cream made with a simple cookie dough method.

Why Make an Apple Frangipane Tart with Phyllo Dough?

1. Quick to Prepare: No need for homemade pastry dough—phyllo makes this tart light, flaky, and super simple.
2. Impressive Presentation: This tart looks as elegant as it tastes, making it perfect for entertaining.
3. Fall Flavors You’ll Love: Apples, almonds, and a hint of cinnamon create the ultimate autumn dessert.

Let’s get started with this easy recipe that’s sure to become a favorite!

Tips for Making the Perfect Apple Frangipane Tart

1. Thaw Phyllo Dough Completely: Make sure your phyllo is thawed to avoid tearing and ensure even layering.
2. Choose the Right Apples: Tart apples like Honeycrisp or Granny Smith balance the sweetness of the frangipane.
3. Work Quickly with Phyllo: Phyllo dough can dry out fast, so keep unused sheets covered with a damp towel.

FAQs about Apple Frangipane Tart with Phyllo Dough

Can I make this tart ahead of time?
Yes, this tart can be made a day ahead. Store it in the fridge and reheat it in the oven at 300°F for 5-10 minutes to keep it crisp.

Can I use puff pastry instead of phyllo?
Absolutely. Just roll out the puff pastry, fit it into the tart pan, and follow the baking instructions.

Can I substitute the apples?
Yes! Pears, plums, or even figs would be delicious alternatives, giving you options to enjoy this tart year-round.

Why This Apple Frangipane Tart with Phyllo Dough is the Best Fall Dessert

This Apple Frangipane Tart with Phyllo Dough is an easy yet elegant dessert that’s perfect for the fall season. The combination of flaky phyllo dough, rich almond frangipane, and fresh apples makes each bite delicious and satisfying. This tart is also versatile and easy to make, so it’s a great choice for beginner bakers and pros alike.

Give this recipe a try for your next fall gathering, and watch it become a family favorite!

Pairing Suggestions

This Apple Frangipane Tart is delicious on its own, but a few simple accompaniments can make it even better:

• Vanilla Ice Cream: A cold, creamy scoop is the perfect contrast to the warm tart.
• Whipped Cream: Light and airy, it complements the richness of the frangipane.
• Caramel Sauce: Drizzle some over the top for an extra indulgent treat.
• Hot Apple Cider or Tea: A warm drink alongside this dessert enhances its cozy, fall-inspired flavors.

Variations You Can Try

Love to experiment in the kitchen? This recipe is incredibly versatile. Here are a few ideas to make it your own:

• Add Spices: Sprinkle a touch of cinnamon, nutmeg, or cardamom over the apples for extra warmth.
• Swap the Apples: Pears, peaches, or even berries can be used instead of apples for a seasonal twist.
• Go Gluten-Free: Use gluten-free phyllo dough (available in specialty stores) to make this tart accessible to more people.
• Top with Nuts: Add a handful of slivered almonds or chopped hazelnuts for extra crunch.

Storage Tips

If you have leftovers (though it’s unlikely!), here’s how to store your tart:

• Refrigerator: Store in an airtight container for up to 3 days. Reheat in the oven at 300°F for 5-10 minutes to revive the crispness.
• Freezer: Wrap slices individually in plastic wrap and store them in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat in the oven before serving.

Did You make this recipe? Please leave a comment on the blog or share a photo on Instagram and tag me. I love to see your creations.

Warm Hugs Nina

Easy Apple Frangipane Tart Recipe with Phyllo Dough

5 from 7 votes

Recipe by Nina Course: DessertCuisine: FrenchDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• 1 package 1 phyllo dough sheets

• 100 g 100 melted butter for the phyllo dough

• 3 tbsp 3 blueberry jam

• Frangipane

• 100 g 100 room temperature butter

• 100 g 100 sugar

• 2 2 eggs

• 1 pinch 1 salt

• 1 tbsp 1 vanilla sugar

• 1 tbsp 1 Amaretto liquour, optional

• 100 g 100 almond flour

• Topping

• 4 4 apples, cored, halved, and cut into thin slices

• 2 tbsp 2 apricot jam

Directions

• Preheat your oven to 350°F (175°C). Lightly grease a 10-inch tart pan with butter.
• Take one sheet of phyllo dough and brush it with melted butter. Add another sheet on top, slightly offset in a clockwise direction, and repeat until all sheets are layered and buttered.
• Gently press the layered phyllo into the tart pan, and tuck the edges into the sides so that they don’t hang over the sides.
• Combine almond flour, sugar, softened butter, egg, vanilla extract, almond extract, and a pinch of salt in a bowl. Mix until smooth.
• Spread the blueberry jam over the phyllo crust.
• Now pipe the frangipane filling over the blueberry jam.
• Arrange the apple slices on top of the frangipane in a circular pattern. Sprinkle with sugar and drizzle with lemon juice to prevent browning.
• Bake for 40-45 minutes or until the phyllo edges are golden and the apples are tender.
• Heat the apricot jam with 2 tbsp of water.
• Let the tart cool for a few minutes. Coat it with warm apricot jam.
• Serve warm, at room temperature, or even chilled, with a scoop of vanilla ice cream or whipped cream.

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Have a look at these amazing dessert recipes too!

• White Chocolate Cheesecake with Speculoos cookie base and cranberry compote
• 2-layers Mini Chocolate cakes with Raspberries
• Soft buttery brioche cinnamon rolls recipe (with overnight option)
• Apple Galette with Honey Whiskey Frangipane
• Pretty apple shaped apple cinnamon hand pies
• Antonias favorite Apple Pie

The post Apple Frangipane Tart with Phyllo Dough Recipe: An Easy and Elegant Fall Dessert appeared first on Two Sisters Living Life.

Every year at the same time I have an obsession, which starts with me seeing the first pumpkin posts on IG and finally being the very first customer buying pumpkins at the supermarket. As you may already have guessed I have a huge love for pumpkins. ALL The PUMPKINS. During these months my main food ingredient is, if I am doing the cooking, pumpkins! Roasted with salad, spaghetti, steak or baked as a roasted pumpkin leek quiche! Every day all day I could eat all the savory and sweet pumpkin recipes! Thats why we have soo many pumpkin recipes!

This is an easy and fancy looking way to use pumpkin!

What is a quiche?

A quiche is a savory French tart consisting of a flaky pie crust or pastry crust and filled with a savory creamy custard (heavy cream, milk and seasoning) and filling ingredients.

It’s a delicious classic recipe with a flaky crust that is so versatile in hindsight to the quiche fillings as you can add pretty much anything you can think of to the basic ingredients. From simple muchrooms and peppers to more creative ingredients like chopped spinach and caramelized onions, there’s so much you can do with quiche.

Quiches are typically served at brunch or breakfast. There are so many different variations of quiche and new flavor combinations are being created every day!

The origin of quiche.

When people think of the French word quiche they assume that the traditional quiche origins from the Lorraine region of France.

But food historians know that historical records indicate that quiche actually originated in Germany in the middle ages in the medieval kingdom of Lothringen, which the French later occupied and renamed Lorraine. The word ‘quiche’ is from the German word ‘Kuchen’, meaning cake.

How to make this delicious roasted pumpkin quiche? Easy! Just follow the steps!

We start with making the quiche crust!

•  Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter.
• Add milk and pulse until dough holds slightly together.
• On a floured surface, roll the dough with the help of a rolling pin into a thin circle.
• Transfer the dough to a tart pan or pie pan.
• Allow dough to hang slightly over the pan, about 3 cm.
• Fold the excess dough under. Pinch and crimp. Chill for 30 minutes.

Now in the meantime we make the filling!

• Roast the sliced Hokkaido pumpkin (tossed beforehand with some olive oil and sprinkled with some salt, nutmeg and cinnamon) in a preheated oven 180°C.
• Heat 2 tbsp olive oil and cook leek until soft and set aside.
• In a medium bowl whisk together eggs, cream and milk.
• Stir in the slightly cooled leek and add the cheddar cheese and mozzarella cheese.
• Pour the savory custard filling into the prepared pie shell.
• Top with roasted hokkaido pumpkin slices and the finely shredded parmesan cheese. Bake for 35-45 minutes or until the egg filling is set.
• Cool for a 10 minutes to let it set before cutting.
• Can be eaten cold, warm or right out of the oven.

Can I make a crustless quiche too?

Sure you can, a crustless quiches resembles more a fritatta or an egg omelet since the pie crust is missing. Though the taste of a quiche is more richer and less eggy but its a great gluten-free alternative.

Just omit the crust and spray a pie from with cooking spray and add the egg mixture and the filling and bake at 175°C (350°F) for 35 minutes or until the center is set.

Can I use a store-bought crust for the quiche?

Generally If time is short using a store-bought crust is great thing. It decreases the time you need for a good quiche immensely . You can use a store-bought pie crust, short crust or even a a store bought puff pastry sheet.

But be aware it doesn’t compare to a pie dough made from scratch. Making your own crust will always taste b better than one bought from the supermarket.

Can you make a quiche ahead of time or freeze it?

• Of course you can. A quiche is the ideal dish to make it ahead of time and keep it for up to 3 days in your fridge or freeze it up to 3 months .
• Just let it cool on your kitchen counter for up to 2 hours.
• If refrigerating simply wrap top with foil.
• If freezing first wrap in foil and than put it in an airtight container.
• Thaw frozen quiche for one day when ready to serve.
• To reheat: first cover the top in foil and than bake at 160°C (325°F) until it heated through.

Variations:

There are so many ways to make a quiche. Maybe you want tol try our Italian Asparagus quiche with crispy prosciutto chips. Or try one of these variations.

• Spinach Quiche : fresh spinach, nutmeg, gruyere cheese (If you dint get your hands on fresh spinach use frozen spinach.
• Quiche Lorraine : cook 100g Bacon until crisp, drain the crisp bacon then chop. Add a pinch of nutmeg and optionally tender cooked leek.
• Mushroom quiche: Saute 100g sliced Mushrooms and 50g green onions in butter until tender and the mushrooms are shrunken and golden brown. Optionally add a twig of fresh rosemary while cooking.

Enjoy!

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

Love, Antonia

Roasted Pumpkin Leek Quiche

4 from 23 votes

Recipe by Antonia Course: Appetizer, brunch, easy to makeCuisine: French

Servings

8

Prep time

30

minutes

Cooking time

40

minutes

Calorieskcal

This is a great and delicious recipe for a pumpkin leek quiche! Filled with delicious roasted pumpkin, shredded mozzarella and cheddar.

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Ingredients

• Crust

• 250 g 250 flour

• 1 tsp 1 salt

• 100 g 100 butter cold, diced

• 75 ml 75 milk

• Filling

• 500 g 500 thinly sliced leeks

• 3 3 eggs

• 300 ml 300 cream

• 125 ml 125 milk

• 100 g 100 grated cheddar

• 50 g 50 shredded mozzarella

• 300 g 300 hokkaido pumpkin

Directions

• Crust
• Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter. Add milk and pulse until dough holds slightly together.
• On a floured surface, roll the dough into a thin circle. Transfer to a quiche or tarte dish. Allow dough to hang slightly over dish, about 3 cm. Fold overhang under; pinch and crimp. Chill for 30 minutes.
• Filling
• Preheat the oven to 180°C.
• Roast the sliced Hokkaido pumpkin for 20 minutes (tossed beforehand with some olive oil and sprinkled with some salt and cinnamon).
• Heat 2 tbsp olive oil and cook leek until soft and set aside. In a bowl whisk together eggs, cream and milk, stir in the slightly cooled leek and both cheeses. Pour the filling into the pastry. Top with roasted hokkaido pumpkin slices. Bake for 35-45 minutes or until the filling is set. Cool for a few minutes to let it set before cutting. Can be eaten cold, warm or right out of the oven.

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The post Best Easy Roasted Pumpkin Leek Quiche Recipe Ever appeared first on Two Sisters Living Life.

Brioche blueberry babka – overnight option.

If you’d like to serve it for breakfast please prepare it the day before and refrigerate the unbaked babka bread in the fridge until morning. Let the prepared loaf pan stand for 1 hour at a warm place so that the dough can come to room temperature.

Who is ready for the holidays to start ? I know there are a lot of people, like me and my kids, who already listen to Christmas music since the beginning of October. We are a little bit crazy but you know what ? I don’t care 😉 . If my kids are happy – I’m happy. And to every Christmas or holiday season a delicious filled babka bread or brioche is a breakfast recipe stable in our house.

Sweet braided bread recipes made especially for the holidays.

There exist a lot of babka recipes and brioche recipes out there but what is the difference between those 2 sweet bread doughs? Or are these the same? I will tell you the difference.

What is a babka?

Babka bread is a traditionally jewish sweet bread filled, twisted or braided. Very popular in jewish communities.

There are no specific informations about the dough. Only that it’s an enriched dough. So it could also be a brioche dough recipe. So why not use a delicious buttery brioche dough to make a more special and grant babka?

Traditionally babka is made from a doubled and twisted length of yeast dough and is typically baked in a high loaf pan. Instead of a fruit filling, the dough contains cinnamon and/or layers of chocolate. The babka is usually topped with streusel and is served during the jewish holidays.

Jewish immigrants brought this dish, also known as Krantz Cake from Eastern Europe to New York City where it became very popular at the beginning of 2010.

What is a brioche dough.

Brioche dough recipes are always lightly sweetened doughs. They contain almost as much butter and eggs as a buttery cake but have a very soft and airy texture instead of a cake crumb.

Important steps to know about the babka recipe.

• Always proof the yeast! The yeast needs to be dissolved in WARM (38°C) whole milk and 1 tbsp of sugar and loosely covered with a clean kitchen towel or plastic wrap. The yeast is proofed when the liquid becomes foamy and has a lot of air bubbles.
• Measure exactly! Measuring the ingredients is the most important rule ever.
• The dough needs to be kneaded for about 10 minutes! I know this sounds like much but it needs to be flexible.
• Let the dough rise for 1 hour, covered and in a warm place.
• Let the dough rise in a warm place . Cover the bowl loosely with plastic wrap or a kitchen towel.
• The babka bread needs enough time to rise! Thats very important! The brioche dough needs to be double in size before you can work with it again.

Important steps after the first rising of the brioche dough.

• After the first rising slap the dough onto a lightly floured surface for 3-4 times.
• Roll the dough into a rectangular 30×40 cm with the help of a rolling pin.
• Spread the blueberry jam on top of the dough surface in an even layer with an offset spatula .
• Roll the dough into a log starting from the long side.
• Chill the log for about 10 minutes in the fridge. It doesn’t get that messy when the filling is set.
• After the log has chilled in the fridge for 10 minutes or longer cut the rolled dough almost all the way trough with the help of a sharp knife.
• Twist both parts together with the open sides up
• Take the whole loaf and put it carefully into the with parchment paper prepared pan.
• Before you bake the babka it needs a second rising which will last almost as long as the first one.
• Let the dough rise in a warm place . Cover the bowl loosely with plastic wrap or a kitchen towel.
• If you don’t have enough time to cook a vanilla blueberry jam, use a store bought one for the filling.
• If the filling is too thin and very runny cook the jam until it’s reduced to 3/4 and has thickened . Let it cool completely before spreading onto the dough. 

How to store babka bread.

The best way to store your babka is in an airtight container and then put it into the fridge.

What to do with leftover-babka bread.

If it really happens that you have leftover-babka bread here are some breakfast recipes you could use it for:

• Bread pudding . Here is a link to a delicious leftover-babka bread pudding recipe from serious eats.
• French toast : eggs, little bit of heavy cream, cinnamon and vanilla sugar mixed together. Dunk the babka bread slices in the batter and fry it golden brown . Serve with lots of powdered sugar and a cup of coffee 😉.
• French Toast casserole

Other popular babka bread fillings:

• Cinnamon babka : brown sugar, unsalted butter and cinnamon – such a popular flavor . I don’t have a cinnamon babka recipes but a recipe for soft brioche cinnamon buns slathered in orange vanilla cream cheese glaze.
• chocolate flavors: white chocolate, dark chocolate or a hazelnut chocolate filling. Chocolate always makes for a good filling . Check out my recipe for Nutella bakba knots with a flavored simple syrup glaze.
• Another delicious flavor is : saffron brioche babka with strawberry coconut filling .

The holidays are always a special time for me. I want to enjoy them to the fullest with my kids. Good food definitely goes hand in hand with that special time. My deliciously filled babka is therefore the perfect special treat for special occasions. We all gather in the morning around our table and enjoy the smell of the freshly baked sweet yeasty babka.

This is my families favourite sweet bread recipe. I’m sure it will become a favourite in your house too.

warm vanilla blueberry hugs

Nina

Did you make this recipe? Great! Tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see.

Note: Updated blog post. This was one of my first recipes back in 2019 it was time for an update 😉.

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Blueberry Babka aka filled Brioche with blueberry sauce

5 from 45 votes

Recipe by Nina Course: Bread, DessertCuisine: American, austrian, French

Servings

8

Prep time

2

hours 

Cooking time

30

minutes

Calories

503

kcal

This is an easy recipe for a blueberry babka which is also know as brioche filled with homemade blueberry-vanilla sauce. It's delicious fluffy and the filling takes this babka from good to fantastically delicious.

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Ingredients

• brioche dough

• 80 g 80 white sugar

• 20 g 20 freash yeast or 8g instant yeast

• 250 ml 250 Warm milk

• 80 g 80 butter

• 500 g 500 flour cake flour or all purpose

• 3 3 egg yolks Large at room temperature

• 1/2 tsp 1/2 salt

• 1 1 egg for egg wash

• blueberry vanilla sauce

• 300 g 300 blueberries fresh or frozen

• 200 g 200 sugar

• 1 tsp 1 vanilla

• 1 tbsp 1 balsamic vinegar

Directions

• Babka – brioche dough
• First dissolve the sugar into the warm milk. Milk should have about 37C° or 97F°.Add the fresh or dry yeast, stir, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are buildingIn a medium mixing bowls sift the flour and the salt and incorporate the cold butter with a pastry cutter until everything is very fine in size.Add the egg yolks and the yeast mixture and mix with the hook attached on medium speed until not sticky any longer or knead everything with your hands. That's about 10-15 minutes.When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60-90 minutes depending on how warm the resting place is.When the dough is doubled in size put it onto your floured working surface and deflate the dough trough slapping it onto the surface 3-6 times.Prepare a deep loaf pan 30x12cm with butter and flour it out.
• Shape the dough loosely into a rectangular and roll it out. The longer side of the dough should be facing you.The dough should be about 1cm thick and 30×40 cm.Spread the filling onto the dough but leave 2 cm free on the long side facing you.Start rolling up the dough the end should be the long side where we didnt spread the filling.Put the log for fifteen minutes into th fridge so that the filling can firm up and it doesnt become such a mess.Remove from the fridge and use a knife to slice the log into two pieces but leave about 3 cm whole. Braid both strands by going over and under. Tuck the ends in and place it into the loaf pan.Let the dough raise one more time for about 45 minutes and brush the top with a lttle egg washPreheat the oven to 180°Celsius or 370°Fahrenheit and bake for about 45 minutesEnjoy.***Note if you let the Babka rest in the fridge overnight it need to rest another hour in the morning at a warm place to come to room temperature before baking.
• Homemade Vanilla Blueberry Sauce
• Put all ingredients into a small pan over medium heat and stir everything until it begins to cook.Let the sauce cook for about 10 minutes or until it thickens. Blend the sauce and let it cool completety.

Nutrition Facts

• Calories: 503kcal
• Carbohydrates: 90g
• Protein: 9g
• Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 117mg
• Sodium: 239mg
• Potassium: 150mg
• Fiber: 3g
• Sugar: 40g
• Vitamin A: 428IU
• Vitamin C: 4mg
• Calcium: 47mg
• Iron: 3mg

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If you liked this recipe you may be interested in our recipe for Pumpkin Brioche cinnamon Rolls .

The post Babka Bread filled with Blueberry jam appeared first on Two Sisters Living Life.

Red wine chocolate bundt cake with fine gingerbread chocolate ganache

What I especially love about this recipe is that the chocolate with the red wine makes an incredibly great pairing. It’s one of those additions where at first you don’t think it’s possible that it goes together, but in the aftermath, as I ate the first piece of cake, I couldn’t imagine that it would work without this unique combination of ingredients. Food orgasm just spontaneously comes to mind here.

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Secondly the bundt cake is made quickly Who doesn’t love a recipe that ist easy and quick ?!? I like to make recipes that require more effort but on Sundays when my family screams for cake, I’m just happy to be able to conjure up a super delicious juicy chocolate cake that tastes good to everyone.

The gingerbread ganache is the cherry on top. The creamy chocolate icing refined with Christmas spices, is just the certain extra, which can not be missed at Christmas. But do not worry, the bundt cake recipe also tastes wonderful without the ganache. Especially if I want to make the cake sometimes during the year.

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Origin of the red wine chocolate spice bundt cake

At this point I’d like say thank you to my old school friend Herta. From her I got the great recipe for the red wine chocolate spice bundt cake and the permission that I may write a blog post about it.

My dear Herta runs together with her husband Stefan together a beautiful lovingly maintained farm . They run a mother cow husbandry, where they raise their own cattle on their pastures with organic feed and these, then also slaughter and process. The result is a maximum of regional quality meat which they sell with the quality seal *Styria Beef* among other things directly from the farm but also in retail.

In addition to keeping suckler cows, you can also book a farm vacation, which is a great experience for children and adults. You can either stay in light-flooded apartments or in the Zehna Hube, which Herta and Stefan have dismantled and rebuilt and lovingly renovated. If I have piqued your interest here are some images of Herta and Stefans farm and the link to their website www.zehenthof.at

Decorating the bundt cake

I love a festive decoration especially during the Christmas Season. Thats why I decorated my bundt cake with sugar coated cranberries and sugar coated rosemary twigs. These are very easy to make just wet the twigs and cranberries in a small bowl of water and then cover them in white sugar. Leave them to try on a baking paper and thats it. Super easy, right?

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Lastly if you make my heavenly tasting red wine chocolate spice cake with Lebkuchen chocolate ganache, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from yo guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag us on Instagram! Looking through the photos of recipes you all have made is my favorite .

Warm Hugs Nina

If you are looking for some more great chocolate recipes you may have a look at these recipe :

• “Eisenbahner” – Railroad Cookies
• Fudgy sourdough chocolate cherry cake
• Chocolate orange bundt cake
• Banana chocolate chip pancakes
• No bake white chocolate berry tart

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Moist red wine chocolate spice bundt cake with Lebkuchen chocolate glaze

5 from 10 votes

Recipe by Nina Course: afternoon treat, christmas desserts, coffee cakeCuisine: austrian

Servings

10

slices

Prep time

20

minutes

Cooking time

50

minutes

Calories

543

kcal

This is a delicious recipe for an easy and moist chocolate bundt cake with added cinnamon in the cake and a divine chocolate Lebkuchen glaze which gives this recipe that special something that makes you crave for more . Of course that cake is solo without the glaze as good as topped with it. Just so you know.

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Ingredients

• Red wine chocolate spice bundt cake

• 250 g 250 butter unsalted, room temperature

• 250 g 250 powdered sugar you can use white or brown sugar as well

• 4 4 eggs room temperature

• 125 ml 125 red wine

• 1 tsp 1 baking powder

• 1 pinch 1 salt

• 100 g 100 dark chocolate 55-70%

• 1 tbsp 1 unsweetened cocoa powder

• 250 G 250 all purpose flour

• 1 tsp 1 cinnamon

• Lebkuchen chocolate glaze

• 70 g 70 dark chocolate 55-70%

• 1 tsp 1 honey

• 100 ml 100 cream

Directions

• Preheat the oven to 180 Degrees Celsius fan. (356F)
• Butter a bundt cake form and put 4 tbsp flour in the form. Shake the bundt cake so that the flour covers every nook and niche and wall of the bundt cake form.
• In a bowl of a stand mixer attached with the whisk attachment beat the sugar and butter until very creamy, yellow pale and fluffy . 6-10 min
• Add the eggs, one egg at the time and beat thoroughly after each addition.
• melt the chocolate either with less power in your microwave or over a water bath.
• Now add the dry ingredients and the red wine in 4 steps beginning with half of the wine than half of the dry ingredients, then again the rest of the wine and at last the other half of the dry ingredients . Beat for 10 seconds after each step.
• At last add the melted chocolate to the batter.
• Pour the batter evenly into the baking form . If necessary use a spoon.
• Now take the bund cake form and tap it with a little force onto a wooden board so that the enclosed bubbles in the batter get released .
• Bake the cake for 45 -50 minutes or until a wooden skewer comes out clean.
• When the cake is ready take it out of the oven and let it slightly cool for 10 minutes.
• Take a large plate that is at least as large in diameter as the bund cake. Put the plate on the bundt cake and transfer the form onto the plate.
• Leave the baking form on top of the cake for 30 more minutes before taking it off. That way the cake gets even more moist.
• When the cake is only slightly warm pour the glaze over the cake.
• Lebkuchen Chocolate glaze
• Put all the ingredients into a glass bowl . Put the glass bowl into a fitting pot filled with a little bit of water (2cm). The glass bowl shouldn't touch the water. Now bring the water to a gentle boil and let everything melt.
• When the chocolate is melted take the glass bowl from the pot and stir everything together until its homogenous.

Nutrition Facts

• Calories: 543kcal
• Carbohydrates: 54g
• Protein: 7g
• Fat: 33g
• Saturated Fat: 20g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 9g
• Trans Fat: 1g
• Cholesterol: 131mg
• Sodium: 198mg
• Potassium: 254mg
• Fiber: 3g
• Sugar: 30g
• Vitamin A: 875IU
• Vitamin C: 0.1mg
• Calcium: 60mg
• Iron: 4mg

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The post Divine Red Wine Chocolate Spice Bundt Cake appeared first on Two Sisters Living Life.

Healthy vegan pumpkin Banana bread – Sweetener and spices.

First of all I love, love, LOVE sweet treats, especially during the colder seasons. But…I can’t eat sugar loaded things every day . I already own “gentle” curves . Thats why I regularly have to come up with recipes that still taste great and satisfy my sweet tooth but aren’t loaded with unhealthy carbs and refined sugar.

How do I sweeten this recipe

• very ripe bananas – its a classic, right? Nothing is sweeter than almost dead bananas.
• Dates – It’s another great source to add sweetness to your recipes.
• Sugar crust: I have to be honest with you, this recipe has a sugar cinnamon crust. I added it because I have to sell that healthier pumpkin bread to my husband and kids. The crust contains 1-2 tbsp of brown sugar, cinnamon and pumpkin seeds. It makes this bread just a little bit more fancy and special and nobody will know that its healthy . The crust is optional of course.

The best way to use dates is to first soak them in hot water for 2 hours and afterwards train them and blend into a paste . This way you alway have a ready to use natural sweeter in your fridge. I pour the date paste into a glass with a screw lid and leave it in the fridge. If you aren’t baking on a regularly base you can freeze the paste in small badges and thaw it whenever you need it.

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Pumpkin banana bread – an easy way to make the pumpkin puree

The easiest way to transform your pumpkin into ready to use pumpkin puree is:

• Peel the pumpkin
• Cut into small pieces, moist it a little bit with water
• bake for 30 minutes or until tender at 350 degree in the oven.
• Blend (add a little bit water, if necessary) and can or freeze the puree for later use.
• Tadaaaaa. Easy, right?!?

Healthy details

• whole spelt flour : it provides several essential nutrients, such as iron, magnesium and zinc. It’s also an important source of carbs, protein and fiber.
• Pumpkins are incredibly healthy. they are rich in vitamins, minerals and antioxidants.
• Bananas: They are a really health power horse.They contain fiber, potassium, folate, and antioxidants, such as vitamin C. All of these support heart health.
• Dates: dates are particular rich in vitamins A, B6 and K. Those vitamins promote bone growth and improve eye health.

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Looking for other healthy recipes? Here are my favorites:

• Healthy cheesecake recipe for 2
• Creamy wild nettle soup with garlic and spicy granola
• Healthy coconut chocolate chia seed pudding
• Healthy brownie bliss balls with tahini and cardamom
• Easy yellow Thai curry with sweet potatoes, asparagus and shrimps
• Whole grain carrot cake scones with honey lemon glaze
• Honey, quinoa, carrot & pear mini loafs

Lastly if you make this Healthy, low sugar pumpkin banana bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from yo guys and always to my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag us on Instagram! Looking through the photos of recipes you all have made is my favorite .

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Warm Hugs Nina

The most delicious Healthy Vegan Pumpkin Banana Bread you ever made

5 from 14 votes

Recipe by Nina Course: afternoon treat, Bread, Breakfast, fall dessertCuisine: American

Servings

8

Prep time

30

minutes

Cooking time

1

hour 

Calories

262

kcal

Total time

1

hour 

30

minutes

This is a super easy moist and healthy recipe for a vegan low sugar Pumpkin Banana bread . It's sweetness comes from the ripe Bananas of course and from the added dates. The added spices makes this bread perfect for a little fall afternoon treat. I topped the bread with a cinnamon sugar crust made of 2 tbsp brown sugar mixed with coarsely ground pumpkin seeds and cinnamon. The only real sugar used in this recipe.

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Ingredients

• Dry ingredients

• 220 g 220 spelt flour I used whole meal spelt flour

• 1 pinch 1 salt

• 1 1/2 tsp 1 1/2 ground cinnamon

• 1/4 tsp 1/4 ground cardamom optional

• 1/4 tsp 1/4 ground nutmeg optional

• 1/4 tsp 1/4 ground piment optional

• 1 pinch 1 ground cloves optional

• 2 tsp 2 baking powder

• 1 tsp 1 baking soda

• Wet ingredients

• 3 3 bananas very ripe, almost dead

• 3 3 dates soaked in hot water for 2 hours and blended until its a paste.

• 100 g 100 pumpkin puree

• 80 g 80 butter vegan, melted. You can also use coconut oil melted.

• 3 tbsp 3 plant based milk

• Sugar crust, optional

• 2 tbsp 2 brown sugar

• 2 tbsp 2 pumpkin seeds chopped

• 1 tsp 1 cinnamon ground

• Optional add ins

• 1/2 cup 1/2 roasted pumpkin seeds or any other nuts you like

• 1/2 cup 1/2 86% dark chocolate

Directions

• Preheat the oven to 170 degree Celsius (340 degree Fahrenheit) and prepare a medium sized loaf pan with baking paper or oil it with coconut oil or vegan butter. (21cm x12cmx7cm).
• In a medium sized bowl mix together all the dry and set aside.
• In another medium sized bowl mix together all the wet ingredients together.
• Now mix together in a large bowl with a wooden spoon the wet and the dry ingredients. If the batter is to tense add another 1 or 2 tbsp plant based milk.
• Optional: Add in nuts and/or chocolate
• Pour the batter into the prepared pan and sprinkle the cinnamon sugar and pumpkin seeds on top.
• Bake the banana bread for 1 hour or until a wooden skewer comes out clean when inserted into the middle of the bread.
• Let cool completely before transferring the banana pumpkin bread onto a plate. Enjoy with some beaten cream .

Nutrition Facts

• Calories: 262kcal
• Carbohydrates: 38g
• Protein: 5g
• Fat: 11g
• Saturated Fat: 5g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 0.3g
• Cholesterol: 22mg
• Sodium: 217mg
• Potassium: 333mg
• Fiber: 6g
• Sugar: 10g
• Vitamin A: 2226IU
• Vitamin C: 4mg
• Calcium: 69mg
• Iron: 2mg

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The post The most delicious healthy vegan pumpkin banana bread ever appeared first on Two Sisters Living Life.

Nutella Babka

I love brioche doughs. Nothing can top a fluffy buttery enriched brioche dough but one which is deliciously filled and worked into a pretty babka ?. Babkas are my families favorite treat. I often bake them for the weekend, preparing them the day before and baking them in the morning. When the house smells sweet and deliciously of something freshly baked thats the best thing ever. Don’t you think??

What’s special about these Nutella brioche babka buns.

• This is the perfect treat for all Nutella Lovers out there
• The buns get glazed right after the baking with a very delicious flavored simple syrup. The flavors add so much warmness and complexity to the taste. And the glaze makes them moist too.
• They are perfect for the holidays as a special breakfast or brunch treat for guests and family.
• You can prepare the knots the evening before, leave them in the fridge and bake them in the morning .

What’s important about the babka recipe.

• First things first. Before you start with the measuring and baking please take 5 minutes and read the whole recipe very carefully. Rushing a recipe won’t do you any good.
• Measure all the ingredients with the help of a digital scale. Scales are your friend and are an appropriate method if you want consistent results.

• Avoid using substitutes and changing the recipe . In general, reducing sugar, replacing off, using gluten-free flour, using margarine instead of real butter etc. will all have an impact on baking these flavorful Nutella brioche babka buns.
• It’s important that you really knead that brioche dough for at least 10 minutes. Start out on low speed and when the ingredients come together increase to medium speed.
• This is basically a sweet kind of bread and therefore the gluten need time to develop and that process can only happen through kneading and giving the flour and yeast the time to ferment and rise. The dough needs to be shiny and elastic after the kneading.
• The easiest way to to make that brioche dough is with the help of an stand mixer with the dough hook attached.
• There are two alternatives for rising the dough: Quickly at room temperature in a warm place or slower in the fridge. I’m doing the first rising always at room temperature. This will take the dough about 1-2 hours.
• After that I’m filling and forming the Nutella brioche knots put them onto a baking sheet prepared with baking paper and enough space between the Nutella brioche babka knots
• I’m covering the baking sheet with plastic wrap or a clean kitchen towel and let it rise at a slow pace in the fridge overnight (at least 12hours)

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How to fill and shape these Nutella babka rolls.

1. Firstly part the dough into 8 equal parts on a lightly floured surface and shape them into little balls . While you make each Nutella babka knot cover the other dough balls loosely with a clean kitchen towel.
2. Now roll each ball into a rectangular about 12cm x 24cm (4,5 x 9 inch)and 3mm(0,15 inch) large wit the help of a rolling pin.
3. Spread the Nutella onto the dough with an offset spatula an even layer but leave 1 cm free on the long side facing you.
4. Start rolling the dough into a log. Beginning at the long edge that is covered with Nutella.
5. use a sharp knife to slice the log into two pieces but leave about 1,5cm whole.
6. Twist both strands together with the cut sides looking to you. Lay the strand onto the kitchen counter and roll it flat up into a bun. 
7. Repeat that process with all the other balls.
8. Cover the knots loosely with plastic wrap or kitchen towels.

How to store left over babka buns.

The best way to store them is in an airtight container in your fridge. They will be good for 2-3 days. Just warm them up a couple of seconds in your microwave.

Babka filling substitutions.

These are fillings that work great if you don’t like Nutella:

• Orange jam and dark chocolate chips ( I like bittersweet chocolate chips best)
• A filling made of brown sugar, unsalted butter and cinnamon
• Dark chocolate ganache makes a great chocolate filling too.
• Another popular flavor is blueberry jam

At last I just want you to know that these knots should be enjoyed and shared with the people you love and a delicious cup of coffee of course. It’s a special treat and will taste that much better when enjoyed in good company . If you make that recipe please say “Hi” and let me know how you liked it and give it a rating please. Don’t forget to tag us on Instagram. What I love the most is hearing from you.

Warm sticky Nutella Hugs, yours truly Nina

Are you looking for more winter mood food recipes? Maybe you would like to have a look at these deliciousnesses?.

• Sourdough baked Cinnamon apples cake
• Best roasted chicken with scrumptious cranberry tangerine glaze
• Fudgy sourdough chocolate cherry cake with salty walnut crust
• Homemade German Lebkuchen Syrup
• Babka bread filled with blueberry jam
• Cinnamon Brioche Rolls with pumpkin pecan filling
• Fairy Kisses – a unique Christmas cookie recipe

Winter flavored Nutella brioche babka buns

5 from 8 votes

Recipe by Nina Course: Breakfast, brunch, DessertCuisine: American, Scandinavian

Servings

8

buns

Prep time

30

minutes

Cooking time

25

minutes

Calories

516

kcal

Total time

2

hours 

55

minutes

These are super fluffy and soft brioche babka buns/knots filled with Nutella and chocolate. The special thing about these to die for treats are that spiced simple syrup which they got glazed with straight after baking. The simple syrup is flavored with vanilla, cinnamon and star anis. Those knots are that special something everyone needs during the cold months. All those warm flavors, lots of Nutella and chocolate combined into pretty little perfect brioche babka buns.

Cook Mode

Keep the screen of your device on

Ingredients

• Brioche dough

• 80 g 80 honey

• 8 g 8 instant yeast or 20g fresh yeast

• 160 ml 160 milk warm 38°C

• 80 g 80 butter

• 500 g 500 flour cake flour or all purpose flour

• 3 3 egg yolks

• 1/2 tsp 1/2 salt

• 200 g 200 nutella more or less depending on your preferences

• 1 tbsp 1 brown sugar for sprinkling on top

• Winter flavored simple syrup for glazing

• 200 ml 200 water

• 150 g 150 white sugar

• 1 1 star anis whole

• 1/2 1/2 vanilla bean scratched seeds and bean

• 1/2 tsp 1/2 cinnamon

Directions

• Winter flavored simple syrup
• Put all the ingredinets into a small heavy bottom pan and cook for 20 minutes.
• Remove the star anis and vanilla bean. And let it cool.
• Brioche dough
• First dissolve the sugar into the warm milk. Milk should have about 37C° or 97F°.
• Add the fresh or dry yeast, stir, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are building
• In a medium mixing bowls sift the flour and the salt and incorporate the cold butter with a pastry cutter until everything is very fine in size.
• Add the egg yolks and the yeast mixture and mix with the hook attached on medium speed until not sticky any longer or knead everything with your hands. That's about 10-15 minutes or with the help of your kitchenaid wit hthe hook attached for about 7 min.
• When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60 min-90 minutes depending on how warm the resting place is.
• When the dough is doubled in size put it onto your floured working surface and deflate the dough through slapping it onto the surface 3-6 times.
• Part the dough into 8 equal parts and shape them into little balls . While you make each nutella babka knot cover the dough balls loosely with a kitchen towel.
• Now roll each ball into a rectangular about 12cm x 24cm (4,5 x 9 inch)and 3mm(0,15 inch) thick.
• Spread the Nutella onto the dough but leave 1 cm free on the long side acing you.
• Start rolling the dough into a log. Beginning at the one lenght side where the edge is covered with nutella too .
• use a knife to slice the log into two pieces but leave about 1,5cm whole.
• Twist both strands together. Lay the strand onto the kitchen counter and roll it flat up into a bun.
• Repeat that process with all the other balls.
• Put the babka buns onto 1 or 2 oven trays covered with baking sheets. Cover losely with a damp kitchen towl or a plastic wrap and let it rise for anoter 30 minutes.
• Preheat the oven to 180°C (370°F) .
• After the babka knots are almost doubled in size sprinkle with brown sugar adn bake for about 20 minutes or until golden brown, depending on your oven.
• When the babka rolls are done baking, remove from the oven and brush them imeadiately with the simple syrup.
• Enjoy!

Nutrition Facts

• Calories: 516kcal
• Carbohydrates: 76g
• Protein: 10g
• Fat: 19g
• Saturated Fat: 13g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 1g
• Cholesterol: 97mg
• Sodium: 244mg
• Potassium: 232mg
• Fiber: 3g
• Sugar: 26g
• Vitamin A: 381IU
• Vitamin C: 1mg
• Calcium: 82mg
• Iron: 4mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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Winter flavored Nutella brioche babka buns

5 from 8 votes

Recipe by Nina Course: Breakfast, brunch, DessertCuisine: American, Scandinavian

Servings

8

buns

Prep time

30

minutes

Cooking time

25

minutes

Calories

516

kcal

Total time

2

hours 

55

minutes

These are super fluffy and soft brioche babka buns/knots filled with Nutella and chocolate. The special thing about these to die for treats are that spiced simple syrup which they got glazed with straight after baking. The simple syrup is flavored with vanilla, cinnamon and star anis. Those knots are that special something everyone needs during the cold months. All those warm flavors, lots of Nutella and chocolate combined into pretty little perfect brioche babka buns.

Cook Mode

Keep the screen of your device on

Ingredients

• Brioche dough

• 80 g 80 honey

• 8 g 8 instant yeast or 20g fresh yeast

• 160 ml 160 milk warm 38°C

• 80 g 80 butter

• 500 g 500 flour cake flour or all purpose flour

• 3 3 egg yolks

• 1/2 tsp 1/2 salt

• 200 g 200 nutella more or less depending on your preferences

• 1 tbsp 1 brown sugar for sprinkling on top

• Winter flavored simple syrup for glazing

• 200 ml 200 water

• 150 g 150 white sugar

• 1 1 star anis whole

• 1/2 1/2 vanilla bean scratched seeds and bean

• 1/2 tsp 1/2 cinnamon

Directions

• Winter flavored simple syrup
• Put all the ingredinets into a small heavy bottom pan and cook for 20 minutes.
• Remove the star anis and vanilla bean. And let it cool.
• Brioche dough
• First dissolve the sugar into the warm milk. Milk should have about 37C° or 97F°.
• Add the fresh or dry yeast, stir, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are building
• In a medium mixing bowls sift the flour and the salt and incorporate the cold butter with a pastry cutter until everything is very fine in size.
• Add the egg yolks and the yeast mixture and mix with the hook attached on medium speed until not sticky any longer or knead everything with your hands. That's about 10-15 minutes or with the help of your kitchenaid wit hthe hook attached for about 7 min.
• When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60 min-90 minutes depending on how warm the resting place is.
• When the dough is doubled in size put it onto your floured working surface and deflate the dough through slapping it onto the surface 3-6 times.
• Part the dough into 8 equal parts and shape them into little balls . While you make each nutella babka knot cover the dough balls loosely with a kitchen towel.
• Now roll each ball into a rectangular about 12cm x 24cm (4,5 x 9 inch)and 3mm(0,15 inch) thick.
• Spread the Nutella onto the dough but leave 1 cm free on the long side acing you.
• Start rolling the dough into a log. Beginning at the one lenght side where the edge is covered with nutella too .
• use a knife to slice the log into two pieces but leave about 1,5cm whole.
• Twist both strands together. Lay the strand onto the kitchen counter and roll it flat up into a bun.
• Repeat that process with all the other balls.
• Put the babka buns onto 1 or 2 oven trays covered with baking sheets. Cover losely with a damp kitchen towl or a plastic wrap and let it rise for anoter 30 minutes.
• Preheat the oven to 180°C (370°F) .
• After the babka knots are almost doubled in size sprinkle with brown sugar adn bake for about 20 minutes or until golden brown, depending on your oven.
• When the babka rolls are done baking, remove from the oven and brush them imeadiately with the simple syrup.
• Enjoy!

Nutrition Facts

• Calories: 516kcal
• Carbohydrates: 76g
• Protein: 10g
• Fat: 19g
• Saturated Fat: 13g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 1g
• Cholesterol: 97mg
• Sodium: 244mg
• Potassium: 232mg
• Fiber: 3g
• Sugar: 26g
• Vitamin A: 381IU
• Vitamin C: 1mg
• Calcium: 82mg
• Iron: 4mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

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The post Wonderful Nutella Babka buns glazed with an epic spiced syrup appeared first on Two Sisters Living Life.

This is a flavorful easy recipe for a baked chocolate cherry cake made with sourdough discard and an a crispy salty walnut cinnamon crust . Its a luscious moist and fudgy summer cake recipe which satisfies all your cravings . Its an easy baking and perfect to use up some of your disacard sourdough. Don’t throw away your sourdough discard bake something delicious.

When you are baking with sourdough your are bound to have some discard . But please don’t throw it way. There are so many delicious things you can make with that discarded sourdough starter like for example my fudgy chocolate cherry cake. This cake recipe satisfies all your taste buds and developes an almost umami flavor because of the sourdough.

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What would be a summer without a flavorful cherry cake bake? A very sad one I guess. All those sweet ripe cherries need to get baked into a delicious sweet treat. A delicious sweet bake can be such an amazing mood booster and can lighten up almost every mood. At least it’s that for me.

But this sourdough chocolate cherry cake can also be made all through the year with frozen cherries instead of fresh ones. It’s a chocolate cake recipe that’s served warm with a big scoop of vanilla ice cream will be gone in seconds and everybody will cry out for a second a third serving. Cross my heart ?.

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What I like the most about this chocolate cherry cake made with sourdough discard

• First it’s great for minimizing your sourdough discard. Nothing is better and more satisfying than cutting down on food waste
• I like how moist and fudgy the cherries make that cake. There is a hint of cinnamon in it which lets this cake recipe become so much more . I always connect cinnamon with childhood memories and thats why I added a hint of cinnamon. Good mood food, right?!?
• There is a hint of cinnamon in it which lets this cake recipe become so much more . I always connect cinnamon with childhood memories and thats why I added a hint of cinnamon. Good mood food, right?!?
• It’s an easy recipe made with mostly pantry stables .
• If you aren’t into sourdough baking but still want to bake that cake that’s no problem at all. Instead of the 200g sourdough discard use 100g water, 100g flour and 1/2 tsp baking powder (all purpose, spelt flour, bread flour…whatever you have at home)

I hope you will enjoy this luscious chocolate cake recipe as much as my family and I do. If you make that recipe please say “Hi” and let me know. What I love the most is hearing from you. 

Warm sugary cinnamon hugs Nina

Are you looking for more cake recipes? Here are some more winter cake recipes for you?:

• Fudgy chocolate orange bundt cake 
• Sourdough baked cinnamon apple cake
• Gluten free caramelized fig upside down cake
• Antonia’s favorite apple cake recipe
• Lemon Coconut Cheesecake with meringue kisses
• Easy Victoria sponge cake recipe with berries and cream cheese

Sourdough Baked chocolate cherry cake with salty walnut cinnamon crust – easy sourdough discard recipe

5 from 26 votes

Recipe by Nina Course: brunch, DessertCuisine: American, austrian

Servings

10

Prep time

20

minutes

Cooking time

50

minutes

Calories

450

kcal

Total time

2

hours 

10

minutes

This is a flavorful easy recipe for a baked chocolate cherry cake made with sourdough discard and a satisfying salty walnut cinnamon crust . Its a satisfying moist summer cake recipe which satisfies all your cravings . Its an easy baking and perfect to use up some of your disacard sourdough.

Cook Mode

Keep the screen of your device on

Ingredients

• 250 g 250 cherries Cut in half and pitted. and some more cherries for decoration

• 200 g 200 sourdough discard needs to be taken out of the fridge and come to room temperature 1 hour in advance.

• 30 g 30 butter for the tart form

• 2 tbsp 2 sugar for the tart form

• 4 large 4 eggs separated

• 50 g 50 butter room temperature, very soft

• 50 g 50 vegetable oil

• 200 g 200 white sugar for the egg yolks

• 50 g 50 white sugar for the egg whites

• 100 g 100 spelt flour or all purpose

• 100 g 100 finer chopped walnuts

• 50 g 50 unsweetend cocoa powder

• 1 tsp 1 cinnamon

• salty walnut crust cinnamon topping

• 50 g 50 chopped walnuts

• 1 tsp 1 cinnamon

• 2 tbsp 2 brown sugar

• 1/2 tsp 1/2 salt

• 30 g 30 soft butter

Directions

• Start with beating some air into the discard with a spoon and let the discard come to room temperature for about one hour.
• After the discard has come to room temperature, preheat your oven to 170°Celsius (350°F) aircirculation.
• Butter the inside of your tart form and sugar it out afterwards.
• Mix togehter the spelt flour, finer choopped walnuts, cinnamon, unsweetend cocoa powder and put aside.
• Beat the egg whites with the 50g white sugar in a bowl of a standmixer until stiff and glossy (4-6 minutes). Put the bowl aside.
• In another bowl of your stand mixer mix togehter sourdough discard, 200g white sugar, egg yolks, vegetable oil and butter until creamy . 6 min
• Now fold in alternately the flour mixture and the egg whites in 4 steps into the discard batter and mix everything carefully. Small egg white lumps are totally fine.
• At last fold in 2/3 of the cherries.
• Pour the batter into the cake form and place the rest of the halved cherries gently on top going in circles from the outside to the inside.
• Bake the cake for about 20 minutes .
• Take the cake gently out of the oven and sprinke the salty walnut crust mixture evenly on top. Leave out the edges.
• Bake the cake for 30-40 more minutes until a wooden skewer comes out clean.
• Let the cake cool completely and decorate with more cherries and some chopped dark chocolate .
• Salty walnut Cinnamon crust
• When the cake is in the oven for the first 20 minutes mix all ingredients together with a fork or your fingers.

Equipment

• 24cm round cake form (8inch in diameter)

Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 50g
• Protein: 8g
• Fat: 27g
• Saturated Fat: 12g
• Trans Fat: 1g
• Cholesterol: 98mg
• Sodium: 226mg
• Potassium: 234mg
• Fiber: 5g
• Sugar: 33g
• Vitamin A: 403IU
• Vitamin C: 2mg
• Calcium: 46mg
• Iron: 2mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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The post Fudgy sourdough chocolate cherry cake recipe with sweet-salty walnut crust appeared first on Two Sisters Living Life.