anna brones

writer + artist + activist

Posts Tagged ‘baking

Recipe: Banana Avocado Bread with Flaxseeds

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Sometimes it’s worth going a little over the top with the healthy ingredients. Which is why when I was challenged to revamp a classic family recipe for banana bread I turned to avocado.

And of course it’s best consumed warm and topped with freshly made chocolate hazelnut spread.

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Written by Anna Brones

March 5, 2012 at 11:32

Friday Photo: Ingredients

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I love the colors in this photo, the contrast of the green of the olive oil and the yellow Meyer Lemon. All part of one the Best. Cakes. Ever.

[click link for recipe… you won’t be sorry, I promise]

In the Kitchen

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Prepping some good stuff for another Kokblog collaboration. Ample use of cardamom required.

Written by Anna Brones

February 11, 2012 at 13:40

Posted in Food + Recipes

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Pepparkakor: Swedish Gingerbread Cookies

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Love collaborating with Johanna of Kokblog on recipes. Her illustrations provide plenty of inspiration.

I grew up, every December, carefully rolling out gingerbread dough. In the early years, it was an awkward dance of pushing and pulling a rolling pin about half my size. Flour tended to go everywhere, and I would end up grinning with dough pieces stuck all over me. Yet my mother simply left me to it, and if I rolled too hard and the dough got stuck to the countertop, I was forced to find a solution myself.

Dust with flour, roll, pull up dough, flip over and repeat until just the right thickness to slice into with a Swedish cookie cutter. These cookie cutters were carefully kept in a large tin – which had at one point in the early 80s held Danish butter cookies certainly purchased at duty free on one of her connecting stops in Copenhagen. Hearts, pigs, Christmas gnomes, the classic gingerbread couple; I loved, and still love, sorting through and picking out my favorites. Feeling lazy? There were always theFranska Pepparkakor to make, a much simpler process of rolling out a log and slicing the cookies. In fact, if Swedish Jul for Dummies were a book, this recipe would be in it.

Full article + recipes here.

Written by Anna Brones

December 8, 2011 at 14:11