Sourdough Pumpkin Bread (Vegan)

Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!! Using homemade pumpkin puree I had planned on doing this a few weeks ago but found I there was NO CANNED PUMPKIN PUREE in stock anywhere near me & ordering it online would’ve cost £3 a tin! Who’s buying up all the canned pumpkin!? Anywho, I’m no stranger to making my own purees so I went ahead and bought a cooking pumpkin, cut it in half & roasted for an hour then scooped the flesh out & blended it up to make some puree. However I found that this homemade puree was much more watery than the canned puree so the loaf turned out gummy and crumbly. An intense few weeks of shoots got in the way but this week I got round to retesting it with homemade pumpkin puree which I strained in a cheesecloth-lined strainer set over a bowl for 3 hours. I also gathered up the edges of the cheesecloth after this time and gently squeezed until no more […]

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sourdough pumpkin bread sliced with a cup of tea

Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!!

a loaf of vegan sourdough pumpkin bread with tea being poured and winter squash

Using homemade pumpkin puree

I had planned on doing this a few weeks ago but found I there was NO CANNED PUMPKIN PUREE in stock anywhere near me & ordering it online would’ve cost £3 a tin! Who’s buying up all the canned pumpkin!? Anywho, I’m no stranger to making my own purees so I went ahead and bought a cooking pumpkin, cut it in half & roasted for an hour then scooped the flesh out & blended it up to make some puree. However I found that this homemade puree was much more watery than the canned puree so the loaf turned out gummy and crumbly.

An intense few weeks of shoots got in the way but this week I got round to retesting it with homemade pumpkin puree which I strained in a cheesecloth-lined strainer set over a bowl for 3 hours. I also gathered up the edges of the cheesecloth after this time and gently squeezed until no more water was coming out. This resulted in a texture which was much more like the canned pumpkin puree I buy. I tried it in a loaf and it worked a treat!!

a sliced sourdough pumpkin loaf on a plate with a cup of tea

Luckily, I’d had a conversation with someone on my IG DMs about converting my banana bread into a a pumpkin bread (shout out to Kelsey!!). She actually tested the recipe too – telling me her changes of increasing the sugar slightly & lowering the pumpkin slightly – and declared it a success 🙂 I’ve made it both with 150g sugar and 200g sugar and they both work out so it’s up to you and your preferred level of sweetness.

As well as these changes, I made a custom pumpkin spice blend for the cake with cinnamon, nutmeg, cloves & ginger for that Autumnal flavour. As I had some oranges to hand, I grated in some zest too as I always find it helps to round out the spices in things like carrot cakes & pumpkin breads. This is such a delicious, soft loaf and is VERY moreish. Perfect for a cuppa as an afternoon snack!

Other sourdough discard recipes

Sourdough Pumpkin Bread (Vegan)

Sourdough Pumpkin Bread (Vegan)

Yield: 1 loaf (serves 12)

A warmly spiced vegan pumpkin bread which uses sourdough discard!

Ingredients

  • 200g (3/4 cup plus 1 tbsp) pumpkin puree* (SEE NOTES if using homemade)
  • 150g (3/4 cup) to 200g (1 cup) light brown sugar*
  • 90g (1/3 cup + 2 tsp) neutral oil or light olive oil
  • 2 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • zest of 1 orange, finely grated
  • 1/4 tsp fine table salt
  • 150g (3/4 cup) sourdough starter/discard (100% hydration)
  • 120g (1 cup) plain white (all-purpose) flour
  • 1 tsp bicarbonate of soda (baking soda)

Topping (optional):

  • 2 tbsp light brown sugar
  • 3 tbsp pumpkin seeds/pepitas

Instructions

  1. Preheat the oven to 180°C fan (350°F). Grease a 2lb loaf tin with some oil and line with a sling of baking paper.
  2. In a large bowl, mix the pumpkin puree, sugar, oil, spices, orange zest and salt until smooth. Stir in the sourdough starter. Lastly, add the flour and bicarbonate of soda. Fold together until just combined.
  3. Pour the batter into your lined loaf tin. Sprinkle with the topping of light brown sugar and pumpkin seeds, if using.
  4. Bake for 55-70 minutes - a toothpick inserted into the centre should come out clean. If the loaf looks like it's browning too much but is not cooked through yet, tent the top with foil for the last 20 minutes of baking.
  5. Allow to cool before removing from the tin, slicing & serving.

Notes

Adapted from my Sourdough Banana Bread (vegan)

Amount of sugar: use 150g for a slightly less sweet loaf or 200g if you prefer things sweeter

If using homemade pumpkin puree: it is essential that your pumpkin puree is drained before weighing & using in this recipe. To do this, line a sieve (mesh strainer) set over a bowl with 2 layers of cheesecloth. Fill with your homemade pumpkin puree and leave to drain for 2-3 hours. After this time, gather up the edges of the cheesecloth and twist together at the top. Gently squeeze the bundle of puree to remove any last bit of water - don't squeeze too hard or the puree may start to seep through the cheesecloth! The texture should be very thick just like canned pumpkin puree. You can now measure it out and use it in the recipe.

To make homemade pumpkin puree: cut your pumpkin in half. Place cut side down on a baking tray and roast at 180C fan (350F) for 1-2 hours until completely soft. Remove from the oven, flip over and scoop out the seeds then discard them. Scoop the flesh into a blender/food processor/bowl with sitck blender, discard the skin. Blitz the flesh until smooth then drain as instructed above.

What is 100% hydration sourdough starter? This means that when feeding your starter, you're using an equal weight of flour & water (e.g. feeding it with 50g flour & 50g water each time).

Non-Vegan option: use 100g butter, melted, in place of the oil.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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Caramelised Banana Buckwheat Bread

Thanks to Doves Farm for sponsoring this post. Doves Farm has a new feel-good, colourful look, which celebrates the joy of home baking. To celebrate this, I’m sharing 2 of my favourite feel-good recipes. Banana bread must be one of the most well-loved things to bake in the UK! It’s not surprising though as it’s such a simple thing to make and uses up those brown bananas from the fruit bowl or freezer. When I was growing up my mum would bake a simple banana bread, often with walnuts and demerara sugar on top for crunch. We’d eat slices of it with cream cheese as a comforting afternoon snack. It’s such a classic, easy bake which everyone loves, which makes it ideal as a feel-good gift for friends and family. Over the years I’ve made many iterations of banana bread. One of my favourite little twists to do is to swap out a portion of the plain flour for Doves Farm organic wholemeal buckwheat flour. I find this makes for a very tender, light banana bread with a nutty, earthy flavour which goes so well with the sweetness of the bananas. Due to the lack of gluten in buckwheat flour, […]

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Thanks to Doves Farm for sponsoring this post. Doves Farm has a new feel-good, colourful look, which celebrates the joy of home baking. To celebrate this, I’m sharing 2 of my favourite feel-good recipes.

Banana bread must be one of the most well-loved things to bake in the UK! It’s not surprising though as it’s such a simple thing to make and uses up those brown bananas from the fruit bowl or freezer. When I was growing up my mum would bake a simple banana bread, often with walnuts and demerara sugar on top for crunch. We’d eat slices of it with cream cheese as a comforting afternoon snack. It’s such a classic, easy bake which everyone loves, which makes it ideal as a feel-good gift for friends and family.

Over the years I’ve made many iterations of banana bread. One of my favourite little twists to do is to swap out a portion of the plain flour for Doves Farm organic wholemeal buckwheat flour. I find this makes for a very tender, light banana bread with a nutty, earthy flavour which goes so well with the sweetness of the bananas. Due to the lack of gluten in buckwheat flour, I like to combine it with a small amount of plain white flour to help the loaf hold together well.

This batter is super easy to blend up so takes little time to prep. I use really ripe, frozen bananas which I’ve let defrost at room temp until they’re completely soft. They usually seep some liquid when this happens so make sure they’re in a shallow bowl of some kind as you don’t want to lose any of that moisture!

I sprinkled some buckwheat groats onto the cake batter before baking which crisp up in the oven for an easy, crunchy topping to the cake – delicious but optional! You can always replace the buckwheat groat sprinkle with some roughly chopped walnuts or pecans.

Stockists for Doves Farm Organic Wholemeal Buckwheat Flour are Morrisons, Ocado, Sainsbury’s, Tesco, Waitrose & Partners, dovesfarm.co.uk


Caramelised Banana Buckwheat Bread

Yield: serves 12-16

A vegan caramelised banana loaf cake made with nutty buckwheat flour & topped with crispy crunchy buckwheat groats

Ingredients

Banana Buckwheat Batter:

Caramelised bananas:

  • 1 or 2 small, ripe bananas
  • 30g (2 tbsp) unsalted butter or vegan butter
  • 2 tbsp maple syrup
  • Pinch of ground cinnamon
  • 2 tbsp buckwheat groats, optional

Instructions

  1. Preheat the oven to 180°C fan (350°F). Grease and line an 8-inch square cake tin or a 2lb loaf tin with baking paper.
  2. Place the overripe bananas, sugar, oil, salt and cloves into a blender or food processor and blitz until smooth (or alternatively use a stick blender in a large bowl to blitz together). Add the flours and bicarbonate of soda and blend again to combine.
  3. Pour the batter into your prepared cake tin and set aside.

For the caramelised bananas:

  1. Peel your 1 or 2 ripe bananas (I like to use 1 if I’m making a loaf cake or 2 if I’m baking a square cake) and slice in half down their length.
  2. Heat the butter, maple syrup and cinnamon in a medium non-stick frying pan over a medium heat. Once the butter has fully melted, add the bananas cut side-down into the frying pan. Fry for a couple of minutes until the undersides start to get a bit golden.
  3. Gently lift the bananas from the pan, taking care not to touch the hot caramel. Place them, cut side-up onto the cake batter. Drizzle over any remaining caramel from the pan then sprinkle on the buckwheat groats (if using).
  4. Bake for 25-30 minutes (if baking in a square tin) or 50-60
    minutes (if baking in a loaf tin)
    until a toothpick inserted into the centre of the cake comes out clean.

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Blueberry Muffins – Baking Basics

My mum (who’s American) was the blueberry muffin baker in our house. She’d sometimes make that internet-famous ‘Jordan Marsh from scratch’ recipe for weekend breakfasts and – between the 4 of us – the whole dozen would inevitably be gone by Sunday afternoon. She taught me how to make them as well and through my own trials and internet reading, I’ve come up with my best blueberry muffin: soft & fluffy (not tough), not too sweet & packed with blueberries but not soggy!!! I’ve got a few secret ingredients up my sleeve too which make these taste SO blueberry-y (almost like a Starbucks muffin?!). Lastly, they’ve gotta have the crunchy cinnamon-sugar on top (DUH!) – fun fact, that’s the reason my site is called Top with Cinnamon – it’s because I loved the cinnamon topping on blueberry muffins (and coffee) so much. My secret ingredients for these blueberry muffins: This muffin recipe contains all the usual suspects – plain flour, butter, eggs & granulated sugar. I use baking powder & soda to leaven them but you can just use self-raising flour instead if that’s what you’ve got. I make them without vanilla extract as I find it redundant when using […]

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a halved bluebery muffin

My mum (who’s American) was the blueberry muffin baker in our house. She’d sometimes make that internet-famous ‘Jordan Marsh from scratch’ recipe for weekend breakfasts and – between the 4 of us – the whole dozen would inevitably be gone by Sunday afternoon. She taught me how to make them as well and through my own trials and internet reading, I’ve come up with my best blueberry muffin: soft & fluffy (not tough), not too sweet & packed with blueberries but not soggy!!!

I’ve got a few secret ingredients up my sleeve too which make these taste SO blueberry-y (almost like a Starbucks muffin?!). Lastly, they’ve gotta have the crunchy cinnamon-sugar on top (DUH!) – fun fact, that’s the reason my site is called Top with Cinnamon – it’s because I loved the cinnamon topping on blueberry muffins (and coffee) so much.

a halved blueberry muffin on a plate and some whole blueberry muffins on the side

My secret ingredients for these blueberry muffins:

This muffin recipe contains all the usual suspects – plain flour, butter, eggs & granulated sugar. I use baking powder & soda to leaven them but you can just use self-raising flour instead if that’s what you’ve got. I make them without vanilla extract as I find it redundant when using my secret flavour boosting ingredients (however if you’re not adding the secret ingredients, you can whack 1 tsp of vanilla extract in the batter!).

I use a couple of secret ingredients which really enhance flavour of the muffins (but which can also be easily replaced, although the substitutes just won’t give as much flavour).

  1. My first flavour enhancer is frozen wild blueberries – I know these are common in America but in the UK I’ve only just discovered them. I’ve seen them in Whole Foods (so only available if you’re in London) but have found out that Picard (a French frozen food brand) sells them on Ocado (the supermarket delivery service). Anyway, wild blueberries are smaller, so you can pack more into each muffin, and they have a more concentrated flavour. If you can’t get them, just go for standard frozen blueberries which will also be delicious.
  2. My second special ingredient is blueberry yoghurt – It’s only a small amount of yoghurt in these (100g) so you don’t get TOO much blueberry flavour but I find that this really is the KEY to adding the most blueberry-y flavour in an easy way. It happens because the yoghurt contains a natural blueberry flavour extract so, when stirred into the batter, it really boosts these muffins to the next level. I’ve used Liberté blueberry yoghurt (it’s a 0% fat one, but works perfectly here) in mine. If you can’t get blueberry yoghurt, go for a plain yoghurt, sour cream or even buttermilk.
  3. My last special ingredient is ground coriander seed – I found this trick via Stella Parks on Serious Eats and also from the River Cottage. The flavour of the coriander seed enhances the flavour compound found in blueberries. That’s some cool food science for ya! If you’re not keen, just leave it out!

Fresh or frozen blueberries – which is better?

I always opt for frozen blueberries when baking muffins. You need to mix them into the batter still frozen (so DON’T thaw them!). I like frozen ones for a few different reasons:

  1. Frozen blueberries are a LOT cheaper in the UK than fresh ones. I know this may not be the case in some places so go with what fits your budget better. You can always freeze the fresh blueberries.
  2. Frozen are great quality all year round. They’re usually harvested in season and then frozen and stored for months so you get a great flavour from them.
  3. They mix into the batter a lot more easily. The frozen bluebs hold up to the mixing motion so they don’t all get smushed when you stir up the batter.

Now all that said, you CAN use fresh blueberries in your muffins. You just need to follow the directions in the heading below.

How do you stop the blueberries bleeding when mixing into the batter?

A lot of the time when you’re stirring blueberries into batter, they’ll ‘bleed’ causing the batter to discolour and turn purpley-blue. You can remedy this by tossing the blueberries in a bit of flour before mixing them in and ALSO by stirring gently. Using frozen blueberries helps too as they’re less likely to squish when stirred. However’ I’ve found that even if they do bleed when mixing, the purple batter will usually revert back to a cake-y colour once baked so don’t panic if your batter turns blue!

How do you stop the blueberries sinking?

A common myth is to toss the blueberries in flour to stop them sinking. This doesn’t actually work, it mainly prevents them bleeding into the batter (see above). To prevent them sinking you need to have a thick batter (like this recipe)! And/or layer your blueberries into the batter instead of mixing them in – to do this, half fill the muffin cups with batter, sprinkle on half the blueberries, top with remaining batter and finally remaining blueberries.

a whole blueberry muffin

Ingredient substitutions

  • If you want to make these with self raising flour: replace the full weight/volume of plain flour with self raising flour. Do not add the baking powder/baking soda.
  • If you want to make these without yoghurt you can use milk (cow’s or non-dairy) with 1 tsp of vinegar added so it can curdle before using it in the batter.
  • If you don’t have frozen blueberries (only fresh): don’t fold the fresh blueberries into the batter – the batter is THICK and if you try this, the fresh blueberries will end up smashed. Instead, half-fill each muffin case with the plain batter. Sprinkle half your blueberries over the batter in the cups. Top with the remaining batter and sprinkle with the remaining blueberries, pressing them down slightly into the muffin batter.
  • If you want to use vegetable oil or coconut oil: instead of the butter, use 100g (3.5 ounces) of melted virgin coconut oil or vegetable oil. You’ll also need to add an extra tablespoon of water to the muffin batter.
  • If you want to use oats: oats can add a nice texture to these muffins. To use them here, replace 60g (1/2 cup) of the plain flour with 40g (1/2 cup) rolled oats.

Are these vegan/can they be veganised?

Whilst this muffin recipe isn’t vegan (it contains eggs & dairy) you can easily veganise it. Replace the butter with melted vegan block butter. Replace the yoghurt with a soy-based, dairy-free yoghurt. Replace the eggs with 2 tbsp ground flax seed mixed with 6 tbsp hot water, mixed in a small bowl and left until gelatinous, before adding to the batter.

Storing/freezing blueberry muffins:

You can store blueberry muffins at room temperature overnight – they’ll last like this for up to 4 days. Just keep them in an airtight tupperware box and they’ll stay moist & delicious. You can even warm them up in the oven (180C/350F for 5 minutes) or microwave if you prefer.

As for freezing them, just pop them into a resealable sandwich bag and freeze for up to 3 months. You’ll want to let them defrost at room temperature overnight before eating, though.

Other muffin recipes:

Blueberry Muffins

Blueberry Muffins

Yield: 9 muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

These blueberry muffins couldn't get any easier! A simple batter to mix up by hand to make moist & fluffy muffins, packed with blueberry flavour (just like Starbucks!).

Ingredients

  • 230g (2 cups minus 1 tbsp) plain white flour (all-purpose flour)
  • 160g (3/4 cup) granulated sugar
  • 1/4 tsp ground coriander seed
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1/2 tsp fine table salt
  • 115g (1/2 cup) unsalted butter, melted
  • 100g (1/4 cup plus 2 tbsp) blueberry yoghurt (or plain yoghurt if you can't get blueberry)
  • 2 tbsp water
  • 2 large eggs
  • 200g (1 3/4 cups) frozen blueberries, preferably wild

Sugar topping:

  • 2 tbsp caster sugar (superfine sugar)
  • 1/2 tbsp ground cinnamon

Instructions

  1. Preheat the oven to 180°C (350°F) fan. Line a standard muffin tin with 9 paper muffin liners.
  2. Place the flour, sugar, coriander seed, baking powder, baking soda and salt into a large bowl. Stir with a whisk to combine.
  3. Pour in the melted butter and stir with the whisk until the mixture becomes too clumpy to stir. Then use your fingertips to rub the butter into the dry ingredients until you have a sandy mixture with a crumbly texture (try to break up any large clumps of mixture).
  4. In a medium bowl whisk the yoghurt, water and eggs together until smooth. Pour this into the crumbly mixture in your large bowl. Stir together well until combined (try to make sure there are no large clumps of the sandy mixture remaining). The batter should be quite thick!
  5. Add the frozen blueberries and fold into the batter. They will most likely bleed and make the batter turn purple but this is absolutely fine! Just try not to smash up the blueberries as you fold.
  6. Divide the batter between the muffin cups. Mix the caster sugar & ground cinnamon together in a small bowl and sprinkle the mixture over the top of each muffin. Bake for 25-30 minutes until cracked on top - a toothpick inserted into the centre of a muffin should come out without any batter attached to it (but will probably have some blueberry juice on there).
  7. Allow to cool in the tin for 10 minutes before eating.
  8. To store: keep in an airtight container for up to 4 days. To freeze, pop into a resealable sandwich bag and freeze for up to 4 months, letting them defrost overnight at room temp before eating.

Notes

No butter? use 100g vegetable oil or melted coconut oil instead and add an extra tablespoon of water to the batter

No baking powder/soda? Use self-raising flour instead of the plain flour

No yoghurt? Use buttermilk or sour cream instead. If you don't have those either, use an equal amount of milk mixed with 1 tsp vinegar and let it sit until curdled before adding to the batter.

Vegan: use melted vegan butter, use a soy-based yoghurt & use 2 tbsp ground flax seed mixed with 6 tbsp hot water instead of the eggs.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Blueberry Muffins – Baking Basics appeared first on Izy Hossack - Top With Cinnamon.

Marble Cake (+ Vegan option) – Baking Basics

Chocolate and vanilla cake batter, swirled together to make a deliciously simple cake! This recipe uses oil and real chocolate for a moist, rich flavour and only needs 2 eggs! (There’s also a vegan option for those who want to make it without butter or eggs). No self-raising flour or caster sugar needed either (just plain flour and granulated sugar) so it’s a quick and simple bake to make. Whoever invented marble cake is a genius, you get the best of both worlds AND they somehow taste better marble together than they do separately? A simple vanilla batter is made and divided into two portions – one portion is left plain and the other is mixed with cocoa powder/chocolate. The two colours of batter are layered into a cake tin (usually a loaf tin or bundt tin) and swirled lightly with a knife – not enough to blend the flavours together, only just so they become entangled with one another so you get a bit of both flavour in each bite. I used to make marble cake with cocoa powder in the batter but since trying it out with real chocolate melted and swirled in, I haven’t gone back. The […]

The post Marble Cake (+ Vegan option) – Baking Basics appeared first on Izy Hossack – Top With Cinnamon.

sliced marble cake on a plate with a vase

Chocolate and vanilla cake batter, swirled together to make a deliciously simple cake! This recipe uses oil and real chocolate for a moist, rich flavour and only needs 2 eggs! (There’s also a vegan option for those who want to make it without butter or eggs). No self-raising flour or caster sugar needed either (just plain flour and granulated sugar) so it’s a quick and simple bake to make.

Slices of marble cake on a marble background

Whoever invented marble cake is a genius, you get the best of both worlds AND they somehow taste better marble together than they do separately? A simple vanilla batter is made and divided into two portions – one portion is left plain and the other is mixed with cocoa powder/chocolate. The two colours of batter are layered into a cake tin (usually a loaf tin or bundt tin) and swirled lightly with a knife – not enough to blend the flavours together, only just so they become entangled with one another so you get a bit of both flavour in each bite. I used to make marble cake with cocoa powder in the batter but since trying it out with real chocolate melted and swirled in, I haven’t gone back. The flavour is so much better when using melted choc here and, as the cake is so simple in its flavouring, I think it’s worth the extra bit of effort.

marble cake sliced on a plate

I use the reverse creaming method for this batter which means the dry ingredients are mixed with the fat first, and then the liquid ingredients are stirred in to get a smooth batter. I find this provides a nicely even, buttery crumb which is protected somewhat against overmixing so leads to a nicely spongey, moist cake. This is because the fat coats the flour granules somewhat preventing them from forming a gluten network once the liquids are added which in turn means you can mix this batter a little more aggressivly than you would a standard cake batter.

I’ve also tested this cake with vegan substitutions of vegan butter (block & tub margarine will both work – as long as they aren’t low fat). For the eggs I replaced them with blended silken tofu which I find works well in these denser cakey applications!

Marble Cake

Marble Cake

Yield: 1 (2lb) loaf

A chocolate and vanilla marble cake (Marmor kuchen) - so moist thanks to the use of oil and cornflour! There's also a vegan (egg free, dairy free) variation.

Ingredients

  • 110g (1/2 cup) unsalted butter
  • 185g (1 1/2 cups) plain white flour (all purpose flour)
  • 20g (2 tbsp) cornflour (cornstarch), see notes for substitutes
  • 1/2 tsp fine table salt
  • 65g (2.25 ounces) dark chocolate (70% cocoa solids)
  • 220g (1 cup) granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda (baking soda)
  • 165g (2/3 cup) cow's milk, soy milk or oat milk
  • 30g (2 tbsp) vegetable oil or neutral oil
  • 2 tsp vanilla extract
  • 2 medium UK eggs (large US eggs)
  • 1 tsp vinegar (see notes) or lemon juice
  • 2 tbsp brewed coffee or water

Instructions

  1. Preheat the oven to 180°C (350°F) convection. Grease and line a 2lb loaf tin with a sling of baking paper and set aside.
  2. Place the butter into a medium pot and set over a medium-low heat. Allow to melt completely then remove from the heat.
  3. As the butter is melting, place the flour, cornflour and salt in a medium bowl and stir together to combine.
  4. Pour the hot melted butter into the flour mixture and stir together until you get a sandy, slightly bobbly mixture. Add the sugar, baking powder and bicarbonate of soda and mix together well. I like to use my fingertips here to rub all the ingredients together to ensure they're all mixed and to try to break up any large lumps.
  5. Take the pot (which should still be hot) you were using for melting the butter and place the chocolate into it, off the heat. Set aside and allow the residual heat of the pot to melt the chocolate. If it hasn't fully melted after ~5 minutes, place it over a low heat and stir until fully melted then remove from the heat. Set aside - we will come back to this later.
  6. Place the milk, oil, vanilla, eggs and vinegar into a jug or small bowl and whisk together - using a fork is fine. Pour this bit by bit into the sandy flour/butter mixture, stirring together between additions (using a whisk or large fork here helps) until all the liquid has been added and the batter is mostly smooth (there may be a few lumps here & there which is fine). It's okay to mix this batter a bit more than a standard cake batter so don't be afraid to give it a good mix with the whisk.
  7. Pour 300g (1 cup) of the batter into the pot of melted chocolate (OFF THE HEAT). Add the coffee (or water) and stir together - this is your chocolate batter! The batter which is left in the bowl is your vanilla batter.
  8. Layer the chocolate batter and vanilla batter into the lined loaf tin, alternating between the two flavours (I like to do this in 6 layers i.e. 3 layers of each flavour). You can also use a butter knife to gently swirl the batter together a few times - don't go overboard here or it'll just mix the batters rather than marbling them.
  9. Bake the cake for 50-60 minutes, covering with foil in the final 10 minutes if the cake is looking too brown. A toothpick inserted into the centre of the cake should come out clean.
  10. Allow the cake to cool in the tin for 10 minutes before tipping out onto a wire rack to cool completely. Once cooled, slice and enjoy!

Notes

- No cornflour? Use 20g (2 tbsp) of extra plain white flour here instead.

- Vinegar: use a neutral vinegar here, e.g. apple cider, white wine, distilled, malt, rice vinegar. DON'T use something flavoured like balsamic/sherry/red wine vinegar.

- Vegan (egg/dairy-free) version: instead of the eggs use 100g (1/3 cup + 1 tbsp) of blended silken tofu. In place of the butter use a vegan block margarine or tub margarine (NOT low fat). Use a non-dairy milk. Ensure the chocolate you're using is dairy free.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Marble Cake (+ Vegan option) – Baking Basics appeared first on Izy Hossack - Top With Cinnamon.

Lemon Yoghurt Pot Cake (Eggless)

Using an empty yoghurt pot as a measuring tool is a genius hack to do when you don’t have any kitchen scales! It’s all about the proportions of ingredients here so I’ve given the recipe in ‘pots’ (1 pot being a 100ml yoghurt pot) but also in weights for those who do have kitchen scales. Lemon cake is always a strong favourite of mine and here it’s made extra moist with the addition of yoghurt, ground almonds and a good soaking of lemon syrup. That little extra step of pouring zippy lemon syrup over a hot cake is really what lights this cake up. You get an excellent flavour from it with that sweet-sour tang, plus a syrupy moistness throughout the loaf.

The post Lemon Yoghurt Pot Cake (Eggless) appeared first on Izy Hossack – Top With Cinnamon.

eggless lemon yoghurt pot cake with a slice cut on a plate

Using an empty yoghurt pot as a measuring tool is a genius hack to do when you don’t have any kitchen scales! It’s all about the proportions of ingredients here so I’ve given the recipe in ‘pots’ (1 pot being a 100ml yoghurt pot) but also in weights for those who do have kitchen scales.

eggless lemon cake sliced on a plate

Lemon cake is always a strong favourite of mine and here it’s made extra moist with the addition of yoghurt, ground almonds and a good soaking of lemon syrup. That little extra step of pouring zippy lemon syrup over a hot cake is really what lights this cake up. You get an excellent flavour from it with that sweet-sour tang, plus a syrupy moistness throughout the loaf.

Lemon Yoghurt Pot Cake (Eggless)

Lemon Yoghurt Pot Cake (Eggless)

Yield: 1 loaf cake
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • a (100g) pot of honey yoghurt
  • 1 pot (100ml) water
  • 1 pot (100ml) light olive oil
  • 2 pots (200g) granulated sugar
  • zest of 2 lemons, finely grated
  • 3 pots (175g) plain white flour
  • 2 pots (90g) ground almonds
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp fine table salt
  • Syrup:
  • 1 pot (100g) granulated sugar
  • 3/4 pot (70ml) lemon juice

Instructions

  1. Line a 2lb loaf tin with baking paper. Preheat the oven to 180C (350F) fan or 200C (400F) non-fan.
  2. Empty the contents of the 100g yoghurt pot into a medium bowl. Rinse the yoghurt pot out and dry it - you can now use it as a measuring tool for the rest of the recipe (or stick to the weights given if you prefer).
  3. To the bowl of yoghurt add the water, oil, sugar and lemon zest.
  4. Add in the flour, ground almonds, baking powder, bicarbonate of soda and salt. Stir until you get a mostly smooth batter.
  5. Pour into the loaf tin and bake for 50-60 minutes until a toothpick inserted into the centre of the cake comes out clean. It will probably sink a bit as it cools, this is okay!
  6. As the cake is cooking, combine the syrup ingredients (lemon juice and sugar) in a small pot. Bring to the boil on the stove over a medium-low heat. Simmer for 2-3 minutes until slightly reduced and syrupy.
  7. Poke holes in the baked cake while it is still hot and in the loaf tin. Pour the syrup all over the warm cake and leave to cool before removing from the tin, slicing and serving.

Notes

Vegan option: use a dairy-free, soy-based yoghurt here.

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8 Top Recipe Ideas to use Sourdough Discard

From inventive desserts like sourdough brownies and (vegan) banana bread, through to classic (and delicious) recipes like sourdough bagels and waffles, there are discard recipes for all sorts of occasions. Sourdough Banana Bread (Vegan) This recipe uses up 150g (3/4 cup) of discard, is super moist and is vegan (eggless!) too. You can even use buckwheat flour or rye flour in the recipe so it’s flexible to suit your pantry. It can even be baked as banana muffins. Sourdough Brownies A classic dessert of brownies, revamped with the addition of 120g (just over 1/2 cup) of sourdough starter so they need no additional flour at all. These babies are fudgy yet light with that crisp meringue-like topping. They’ll soon become a favourite! Sourdough Crumpets (Vegan) A simple way to use up that discard, only needing discard, flour, baking soda and some sugar (so the recipe is easy to scale up/down using what you have on hand) – these are a classic British breakfast food/snack. They’re cooked on the stove top in a pan using metal rings – if you don’t have Chef’s rings for making them, metal cookie cutters or even a rinsed out tuna can will work. How to […]

The post 8 Top Recipe Ideas to use Sourdough Discard appeared first on Izy Hossack – Top With Cinnamon.

From inventive desserts like sourdough brownies and (vegan) banana bread, through to classic (and delicious) recipes like sourdough bagels and waffles, there are discard recipes for all sorts of occasions.

Sourdough Banana Bread (Vegan)

This recipe uses up 150g (3/4 cup) of discard, is super moist and is vegan (eggless!) too. You can even use buckwheat flour or rye flour in the recipe so it’s flexible to suit your pantry. It can even be baked as banana muffins.

Sourdough Brownies

Sourdough Brownies

A classic dessert of brownies, revamped with the addition of 120g (just over 1/2 cup) of sourdough starter so they need no additional flour at all. These babies are fudgy yet light with that crisp meringue-like topping. They’ll soon become a favourite!

Sourdough Crumpets - how to make sourdough crumpets by Izy Hossack

Sourdough Crumpets (Vegan)

A simple way to use up that discard, only needing discard, flour, baking soda and some sugar (so the recipe is easy to scale up/down using what you have on hand) – these are a classic British breakfast food/snack. They’re cooked on the stove top in a pan using metal rings – if you don’t have Chef’s rings for making them, metal cookie cutters or even a rinsed out tuna can will work.

How to make Wholemeal Sourdough Bread (Step-by-Step GIF guide) (Vegan)

The most obvious of them all, bake a lovely sourdough loaf! I’ve broken down my simple method of making a wholemeal sourdough loaf here, with step by step GIFs and images to make it as simple as possible. You’ll be on your way to a tall, beautiful loaf in no time!

Crispy Sourdough Waffles

An overnight fermented batter which produces light and crispy waffles, full of that sourdough flavour! An excellent addition to your at-home brunch spread.

Sourdough Hot Cross Buns (Vegan)

An absolute *must* when it comes to Easter baking! These buns are enriched with a tangzhong paste to make them fluffy without needing eggs. They’re full of mixed spice and studded with mixed dried fruit for that authentic flavour.

Sourdough Wholemeal Bagels (Vegan)

Chewy, tangy and moreish! These sourdough bagels are such a great thing to make with your discard. They’re not too hard to make and freeze very well (halve them before freezing for easy toasting).

A cinnamon swirled sourdough loaf with a mug of tea on a chopping board

Sourdough Cinnamon & Date Swirl Bread

An updated version of the classic cinnamon-raisin swirl bread. This sourdough version is super light, fluffy with a bit of tang, studded with dates instead of raisins for a more caramel-like flavour. The recipe incorporates dry yeast as well to speed things up but you can go full on sourdough if you have more time on your hands.

The post 8 Top Recipe Ideas to use Sourdough Discard appeared first on Izy Hossack - Top With Cinnamon.

Sourdough Banana Bread (vegan)

After going on my sourdough brownie quest last year, I then ended up adding sourdough starter into other bakes to see what would work. The next thing I tried was a banana bread – I subbed some into Milli Taylors IG-famous banana bread but it didn’t seem right in the context of such a buttery loaf. I then tried it out in my regular banana bread which I thought was a much better fit. By that point, I had run out of bananas and completely abandoned my banana bread experiment! Fast forward to now when everyone is baking either sourdough or banana bread and it seemed like it would be the right time to pick my testing back up! I used a vegan banana bread recipe from my first book and altered things to make use of my discard which had been collecting in the fridge. It worked fabulously and I tried it a few more times, changing and testing a few things along the way. So, I have some notes! You can bake this as a loaf or as muffins. I think I prefer muffins as loaves are more prone to sinking, I find, mostly because it’s harder to […]

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a loaf of vegan sourdough banana bread on an oval plate

After going on my sourdough brownie quest last year, I then ended up adding sourdough starter into other bakes to see what would work. The next thing I tried was a banana bread – I subbed some into Milli Taylors IG-famous banana bread but it didn’t seem right in the context of such a buttery loaf. I then tried it out in my regular banana bread which I thought was a much better fit. By that point, I had run out of bananas and completely abandoned my banana bread experiment!

unbaked sourdough banana bread batter topped with slices of fresh banana

Fast forward to now when everyone is baking either sourdough or banana bread and it seemed like it would be the right time to pick my testing back up! I used a vegan banana bread recipe from my first book and altered things to make use of my discard which had been collecting in the fridge. It worked fabulously and I tried it a few more times, changing and testing a few things along the way. So, I have some notes!

a few slices and a loaf of vegan sourdough banana bread

  1. You can bake this as a loaf or as muffins. I think I prefer muffins as loaves are more prone to sinking, I find, mostly because it’s harder to tell when a loaf is baked! Also loaf tins vary WILDLY so the baking times can vary a lot more. Muffins seem to be more consistent but it’s up to you and your preferences/which baking tins you own. If you’re a beginner baker and have a muffin tin, I would opt for them first, then try a loaf out another time.
  2. You can leave the batter in the fridge to actually ferment. Leaving it for ~6 hours seems to make it taste sweeter but an overnight rest (8-12 hours) means you get more of a tang in there.
  3. You can use many types of flour in the batter, as long as your sourdough is a mostly wheat-based starter (I use a 50:50 white wheat flour : dark rye flour blend for my starter). I’ve tried this with just buckwheat, a mixture of buckwheat & gram flour, and just straight up plain white flour and they all worked well.
  4. I like to decorate the top of a banana bread loaf with a sliced banana which is definitely optional and is mostly for aesthetics. I also sprinkle the top with demerara sugar for that crispy crust and that’s also optional (but recommended!!) – make sure you sprinkle a good amount on the sliced banana surface so they get nicely caramelised in the oven.
sliced sourdough vegan banana bread

Sourdough Banana Bread (vegan option)

Sourdough Banana Bread (vegan option)

Yield: 1 (2lb) loaf
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients

  • 2 medium or 3 small overripe bananas (220-240g peeled weight* see notes for cups and for if you don't have enough banana)
  • 150g (3/4 cup) light brown sugar, granulated sugar or caster sugar
  • 90g (1/3 cup + 2 tsp) neutral oil or light olive oil
  • 1 tsp ground cinnamon
  • 1/4 tsp fine table salt
  • 150g (3/4 cup) sourdough starter/discard (100% hydration)
  • 120g (1 cup) plain white flour (see notes for subs)
  • 1 tsp bicarbonate of soda (baking soda)

Topping (optional):

  • 1 small banana, peeled & halved down its length
  • 2 tbsp demerara (raw) sugar

Instructions

  1. Preheat the oven to 180°C fan (350°F) / 200°C non-fan (400°F). Grease a 2lb loaf tin with some oil and line with a sling of baking paper.


Hand mixing method:

  1. Peel the bananas and place onto a large plate or cutting board. Use the back of a fork to mash them until you get a glossy paste which only has a few small lumps remaining. Scrape all of the mashed banana into a medium bowl.
  2. Add the sugar, oil, cinnamon and salt. Stir together until smooth.
  3. Add the sourdough starter, flour and bicarbonate of soda (baking soda) to the bowl. Stir together until combined but try not to overmix.


Food processor mixing method:

  1. Add the bananas, sugar, oil, cinnamon and salt to the bowl of the food processor. Blitz until smooth. Add the sourdough starter, flour and bicarbonate of soda (baking soda) and blitz until just combined. Scrape down the sides of the food processor to make sure everything is incorporated


Bake the loaf:

  1. Pour the batter into the prepared loaf tin. If using the toppings, decorate the top of the loaf with the sliced bananas (placing them on cut side-up) and sprinkle the top of the batter all over with the demerara sugar. Put the loaf tin on a baking tray (I like to do this just in case any batter overflows).
  2. Bake for 55-70 minutes until a toothpick inserted into the centre of the loaf comes out clean - try to avoid the sliced banana on top when inserting the toothpick so you're only testing the batter. If the loaf looks like it's browning too much but is not cooked through yet, tent the top with foil for the last 20 minutes of baking.
  3. Allow to cool before removing from the tin, slicing and serving.


For muffins:

  1. Line a 12-cup muffin tin with paper muffin liners. Divide the batter among the muffin liners. You can sprinkle the tops with demerara sugar and coins of banana, if you'd like.
  2. Bake for 25-30 minutes, until a toothpick inserted into the centre of the muffins comes out clean

Notes

Mashed bananas - cups measurement: the volume of banana needed, once mashed into a glossy paste, should be around 3/4 cup plus 2 or 3 tablespoons (i.e. a scant cup).

If you don't have enough banana, make up the missing weight/volume with some yoghurt (non-dairy if you're vegan).

Fermented version: if you want that tang of sourdough here, combine all the ingredients EXCEPT the bicarbonate of soda as instructed. Leave the batter for 8-12 hours in the fridge. Once ready to bake, preheat your oven and stir the baking soda into the batter. Bake as usual. The resting period allows the sourdough microorganisms to ferment the sugars in the batter to form acid which will give your loaf a bit more tang!

Non-Vegan option: use 100g butter, melted, in place of the oil.

Flour: you can use a blend here or even an alt flour. I've used all buckwheat flour and all chickpea flour before which has worked well. I think rye or spelt flour (and obviously wholemeal pastry flour) would also work. The main flours I would avoid for this would be any type of bread flour which will make the loaf too dense. Please ask me if you need help with substitutions!

Sourdough starter: I have a 100% hydration, wheat & rye sourdough starter. I save up the discard in the fridge for a few weeks and then bake with it for this banana bread (so your starter doesn't need to be recently fed in order to make this recipe).

The post Sourdough Banana Bread (vegan) appeared first on Izy Hossack - Top With Cinnamon.

Lemon Poppyseed Muffins (Vegan)

When I first started coming up with my own recipes, I would tend to go through phases of becoming obsessed with one thing at a time. There was a cinnamon roll phase, chocolate chip cookies phase and a lemon cake phase. Specifically, I was enamoured by the lemon poppyseed muffins which Starbucks used to sell (before they started adding the weird lemon goo to the middle of the muffins). That perfect balance of a fluffy muffin (basically a cake) with a good amount of lemon flavour PLUS a nice tanginess from the lemon glaze on top. What a winner! I recently got such a strong craving for lemon poppyseed muffins as I realised I hadn’t made any in YEARS. So I got experimenting and ended up with this vegan version, still full of poppyseeds and topped with a generous amount of that sweet-tart icing. The batter is oil based so they’re fast to whisk up and so delicious for an afternoon tea break snack.

The post Lemon Poppyseed Muffins (Vegan) appeared first on Izy Hossack – Top With Cinnamon.

lemon poppyseed muffin vegan on a baking tray

When I first started coming up with my own recipes, I would tend to go through phases of becoming obsessed with one thing at a time. There was a cinnamon roll phase, chocolate chip cookies phase and a lemon cake phase. Specifically, I was enamoured by the lemon poppyseed muffins which Starbucks used to sell (before they started adding the weird lemon goo to the middle of the muffins). That perfect balance of a fluffy muffin (basically a cake) with a good amount of lemon flavour PLUS a nice tanginess from the lemon glaze on top. What a winner!

a tray of 8 lemon muffins

I recently got such a strong craving for lemon poppyseed muffins as I realised I hadn’t made any in YEARS. So I got experimenting and ended up with this vegan version, still full of poppyseeds and topped with a generous amount of that sweet-tart icing. The batter is oil based so they’re fast to whisk up and so delicious for an afternoon tea break snack.

a vegan cut lemon poppyseed muffin on a plate

Lemon Poppyseed Muffins (Vegan)

Lemon Poppyseed Muffins (Vegan)

Yield: 9 muffins

Ingredients

  • 150g (2/3 cup) granulated sugar
  • zest of 2 lemons, finely grated
  • 2 tbsp ground flaxseed
  • 250ml (1 cup) unsweetened non-dairy milk (I prefer soy or oat)
  • 80g (1/3 cup) vegetable oil
  • 220g (1 3/4 cups) plain white (all-purpose) flour
  • 45g (1/2 cup) ground almonds
  • 2 tbsp poppyseeds
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1/4 tsp fine table salt

Lemon icing:

  • 150g icing sugar
  • lemon juice

Instructions

  1. Place the sugar into a large bowl and grate in your lemon zest (I use a microplane to do this). Use your fingertips to rub the zest into the sugar - this will help pull the oils out of the zest, releasing all that lemony flavour.
  2. Add the ground flaxseed, milk and oil to the bowl. Stir together to combine. Add the flour, ground almonds, poppyseeds, baking powder, bicarbonate of soda and salt. Stir until mostly smooth (I like to use a whisk for this but a mixing spoon will work too).
  3. Chill the batter for at least 1 hour or, preferably, overnight.
  4. When you're ready to bake, preheat the oven to 180C (350F) convection / 200C (400F) non-convection. Line a muffin tin with 9 paper muffin liners.
  5. Divide the batter among the 9 muffin liners, it should come pretty high up in the liner but not right to the top.
  6. Bake for 22-27 minutes, until a skewer poked into the centre of a muffin comes out clean.
  7. Remove from the tin and leave on a wire rack to cool before icing.
  8. For the icing, place the icing sugar in a small bowl. Squeeze in some lemon juice (start with 1 tsp) and stir together. Keep adding lemon juice a little at a time until you have a thick but drizzleable icing.
  9. Spoon the icing over the cooled muffins and leave to set. Store in an airtight container for up to 4 days.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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