Posts tagged blueberry

Coconut Blueberry Yoghurt Loaf

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Coconut Blueberry Yoghurt Loaf

Jess - Coconut yoghurt loafJess - Coconut yoghurt loaf 2

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was recently lucky enough to receive a generous bounty (excuse the pun) of The Coconut Collaborative’s tasty products to do some experimenting with. As my close friends will know I love all things coconut. I can’t get enough. So any food based with this creamy exotic flavour is in my good books. While targeted at the dairy free among us, you would not know for the lack of it with it creamy moreish taste. I thought I’d attempt to use their delicious flavoured and non flavoured yoghurts in a cake, dairy free, and packed with fruit. Devine.

And I know recipes do tend to write this a lot but this really (truly, honestly) is the EASIEST cake in the world to knock out. I think it took me a 5 minutes. Mixing bowl, spoon and loaf tin. Minimal washing up…more eating time. No scales needed just a ratio of yog-pots!

Jess - Coconut yoghurtJess - Coconut yoghurt2Makes 1 loaf

  • 1x 120g pot of ‘The Coconut Colloborative’ blueberry yoghurt (Here is have used this coconut based yoghurt so this is a dairy free loaf! But feel red to use any yoghurt of choice)
  • 2 pots self raising flour
  • Just under 1 pot caster sugar (dependant on the sweetness of your yoghurt)
  • 1/2 pot of vegetable oil
  • 3 eggs, beaten
  • 1 tsp vanilla extract/ seeds from 1 pod
  • Pinch salt
  • 150g blueberries
  1. Preheat the oven to 180°C. and grease and line a loaf tin
  2. Place the yoghurt in a large mixing bowl and then add the rest of the ingredients except the blueberries.
  3. Mix thoroughly to combine until you have a smooth batter
  4. Mix in the blueberries
  5. Spoon the mixture into a loaf tin and bake in the own for about 45 minutes until cooked. Bake for a little longer if a knife inserted into the middle does not come out clean.
  6. Leave to cool, dust with icing sugar and serve with extra blueberries and a hearty spoonful of Coconut Ice cream (see here for a dairy free option)

Jess - Coconut yoghurt loaf 5

Blueberry and Lemon Friands with Cinnamon Creme Anglaise

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Blueberry and Lemon Friands with Cinnamon Creme Anglaise

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I’ve been wanting to make these frainds for ages! They are little ‘cakes’ that are make with egg whites and are therefore light and airy and often seen occupying the deli counters in Australia. They are a similar to financiers if you’ve ever had one but without the brown butter. In addition, I couldn’t resist making an accompanying creme anglaise with the 3 spare egg yolks!

Frainds (serve 6)

  • 100g unsalted butter, melted
  • 125g icing sugar
  • 25g plain flour
  • 85g ground almonds
  • 3 egg whites
  • 1 lemon, zest
  • 65g blueberries
  1. Preheat the oven to 200°C and grease a 6 spaced muffin tin or 6 friand moulds with plenty of butter.
  2. Sieve the flour and icing sugar into a bowl and mix in ground almonds and lemon zest.
  3. In another large clean bowl, whisk the egg whites until frothy but by no means are you looking for a meringue-like soft peak. Just mix by hand or with an electric beater until airy and foamy.
  4. Fold in the dry ingredients followed by the melted butter until incorporated.
  5. Spoon into the greased muffin mould and top with a handful of blueberries.
  6. Bake for 15-17 minutes until cooked and firm to touch with a lovely golden crust. Leave to cool in the tins before removing and dusting with icing sugar. Serve with ice cream, a coffee or my cinnamon creme anglaise!

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Creme Anglaise

  • 6 egg yolks (3 from your friands)
  • 65g caster sugar
  • 1 tsp ground cinnamon (optional)
  • 500ml whole milk
  • 1-2 vanilla pods
  1. Whisk the egg yolks, sugar and cinnamon in a bowl.
  2. Scrape out the seeds from the vanilla and add them and the pod to a saucepan with the milk. Heat until just about to simmer and then remove from the heat.
  3. Whisk the yolks and then gently and slowly pour over the warm milk in a steady stream while continuing to whisk until all is added. Return the mixture to the saucepan and place on a very low heat. Stir continually with a wooden spoon to cook and thicken the custard making sure the heat stays low so it doesn’t scramble the egg.
  4. Continue to heat until it is thick enough to coat the back of the spoon.
  5. Strain through a sieve into a jug and serve.This could also be cooled and churned in an ice cream maker for a lovely cinnamon ice cream!

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