Baked Oatmeal

Albane first came accross baked oatmeal when working her very first pastry job at a local bakery in brooklyn. It's great for breakfast or as an afternoon snack and better than a muffin in a tasty and healthy way! You can easily change the flavor of these by substituting the raw sugar with honey or maple syrup. You can also use different dried fruit and even add nuts. They're great served on their own or with a nice jam!

For the recipe:

• 480 grams rolled oats
• 360 grams raw sugar
• 100 grams cranberries
• 8 grams of baking powder
• 4 grams of salt
• 480 grams of milk
• 120 grams of vegetable oil
• 4 eggs
• 1 tbsp vanilla

(For 10 to 12 baked oatmeal) 

Place 3/4 of the oats in a food processor and pulse into a flour.
Add all dry ingredients (first 5 ingredients, including the pulsed oats) into a bowl.
In another bowl, whisk together the milk, oil, eggs and vanilla.
Add to dry ingredients and mix until combined.
Pour the batter into a muffin mould with liners and bake at 350 F until golden brown and set in the middle (about 15 minutes).

May Focus: Dried Fruit + Oatmeal

This month our recipes will feature dried fruit and oatmeal!

Honey Recipe Ideas

We like to use honey to add flavor, just like you would use vanilla or maple syrup to add flavor. You want to pick a really fragrant honey like a wildflower or a lavender honey for example. The possibilities are endless... make drinks, caramels, jam, ice cream, cake, pretty much anything goes!

Here are a few recipes that will inspire you to use honey more often:

Concord grape jam with wildflower honey

Roasted peaches with honey and rosemary

10 best recipes with honey from the Guardian

Honey Nut Tart

Honey and nuts are a classic pairing, think Baklava! You can use any combination of nuts to make this tart. For this one, we've used walnuts, almonds and macadamia nuts and we've added lime zest on top to cut through the richness. Serve plain or with whipped cream!

For the recipe: 

Tart dough:

• 150 grams (1 stick + 3 tablespoons) softened butter
• 30 grams (2 ½ tablespoons) sugar
• 60 grams (½ cup) confectionary sugar
• 30 grams (¼ cup) almond flour
• 2 grams (½ teaspoon) salt
• 1 egg
• 250 grams (2 ¾ cups) cake flour

Makes enough dough for two 10 inch moulds.
In a mixer fitted with paddle attachment, cream the butter.
Add both sugars and the almond flour and continue mixing.
Add eggs one by one until well incorporated. Scrape the sides of mixing bowl and mix.
Add the flour and salt and mix until just combined.
Wrap in plastic and chill overnight in refrigerator.
Divide your chilled tart dough in half. (Reserve the other half in the freezer for a future tart).
Roll out your dough to ¼ inch in thickness and line your tart mould (save scraps in freezer for future tart).
Place in the fridge for 30 minutes, then blind bake the shells using dried beans for weights.  

Filling:

• 140 grams sugar 
• 30 grams honey
• 120 grams heavy cream
• 150 grams chopped mixed nuts (walnuts, almonds, macadamia)
• lime zest
• pinch of salt

 
Place nuts in a 300F degree oven until slightly toasted.
Make a caramel by combining the sugar and honey in a sauce pan and stirring constantly until you get a nice amber color. 
Add heavy cream and a pinch of salt and combine.
Once cooled, mix in the nuts and pour into baked tart shells. 
Add lime zest on top.

Sweet Paul's Spring Issue

Evi photographed the wonderful Lotta Jansdotter for the spring issue of Sweet Paul Magazine. In the article Lotta gives an inside view of her collaboration with Fishs Eddie for a beautiful line of dishware and linens! We are big fans of Lotta, Paul and Fishs Eddie and so happy to see these photos in print!

Scones and Jam

Don't let April fool you, we're still getting cold days... Scones and Jam for Tea Time should keep you warm!

Tea Scones

Scones with breakfast or tea in the afternoon are always a treat. They are easy and quick to make on a day off and once you've gotten your basic recipe down, it's easy to play around with different flavors. These are infused with tea and lemon zest!

For the recipe: 

• 500 grams of flour
• 38 grams baking powder
• 75 grams sugar
• 1 teaspoon salt
• 110 grams cold butter 
• 350 grams heavy cream
• 10 grams Lady Grey loose tea
• zest from 1 lemon

Bring the heavy cream to a boil, then throw in the tea and let steep for 20 minutes. 
In the meantime, sift all dry ingredients into the same bowl, then add lemon zest.  
Cut the butter into cubes and combine with the dry ingredients by working the mixture with finger tips.
Strain the steeped heavy cream and add the liquid to your bowl, mix until just combined. 
Flatten out the dough to about 2 inches thick and cut into triangles.
Brush the tops with heavy cream. 
Bake in a 400F for around 15 minutes or until golden brown.  

April Focus: Honey + Tea

Honey+Tea!

Food Photography Tips on BakeSpace

Last week Evi shared 5 Tips for Better Food Photography on BakeSpace.tv at the weekly Kitchenparty. Take a peek and learn how to improve your photos!

Maple Butter

How to make your own maple butter:

• 225 grams (2 sticks) of butter, room temperature and very soft
• 4 tablespoons maple syrup
• pinch of salt

Soften butter with a spatula and mix all ingredients together.

This butter tastes great on a brioche. You can find a brioche recipe here.