Bake like a Boss

It may seem like a cliche stereotype, but it doesn’t seem like too many men actually know their way around the oven. Interestingly enough, the art of baking is a lot cooler than you’d think. Imagine it. Preparing your own biscuits, cakes, or even bread and a variety of other pastries – on demand. If that isn’t self-sufficient then we don’t know what is.

It’s for that reason, and a few others, that we decided to brush up on our baking game, so get ready to get on that apron as we improve your kitchen skills with some expertly put together (and delicious) baking recipes.

There’s nothing wrong with a man that cooks, actually, in this day and age women seem to love it. But if you’re the kind of man that can bake too, then don’t be surprised if your partner considers you a keeper! Besides, baking tasty treats has many benefits for yourself also, like saving money and being able to make your own late-night deli snacks – whenever you want to!

Gingerbread French Toast Breakfast Bake

Prep time 10min

Baking time 25-30min

Servings 1 large breakfast bake

Ingredients

2.5oz (1.2kg) 100% rye bread

Egg mixture

3 eggs

5oz (150ml) unsweetened almond milk

6 tbsp raw honey

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp allspice

1/2 tsp nutmeg

1/2 tsp ground cloves

1/2 tsp salt

Pour-over sauce

5oz (150g) almond butter

5oz (150ml) unsweetened almond milk

2 tsp caramel essence

1/2 tsp salt

3 tbsp honey

Sprinkle with cinnamon and ginger and a handful of hazelnuts

Refrigerate overnight

Instructions

Prepare a rectangular baking dish with a nonstick spray.

Then start preparing the egg mixture.

Make use of a medium-sized mixing bowl, whisk the eggs and then add the other ingredients and whisk together to mix well.

Pour a bit of egg mixture into the baking dish to form a base.

Arrange 1 layer of bread and pour the egg mixture over, repeat with layers till the baking dish is full.

Mix the pour-over sauce.

Pour over the top layer of bread.

Sprinkle with cinnamon, ginger and hazelnuts and place in the fridge overnight.

Bake the next morning.

Preheat oven on 360F (180C).

Bake for 25 to 30 minutes.

Serve warm with a cup of coffee and enjoy.

Quick and Easy Ginger Biscuits – Doggy Style

Prep time 10min

Cooking time 8min

Servings 30-32

Ingredients

10oz (300g) almond flour

10oz (300g) tapioca flour (cassava flour)

1.5oz (50g) tahini

2 tsp bicarb of soda

2 tsp cinnamon

4 tsp ground ginger

1 tsp cloves

1 tsp salt

1 tsp vanilla essence

2 tbsp blackstrap molasses

4 tbsp raw honey

1 tbsp apple cider vinegar

4oz (120ml) olive oil

1 egg whisked

Instructions

Preheat oven to 430F (220C).

Line a baking tray with parchment paper.

Mix all the ingredients together except for the egg, beat it separate before adding to the mix.

Mix and knead well till you have a firm cookie dough.

Roll dough out and cut into shapes with cookie cutters.

Bake for 8 to 10 minutes.

Choc Espresso Biscuits

Prep time 15min

Baking time 7-10min

Servings 20-24 biscuits

Ingredients

10oz (300g) almond flour

1.5oz (50g) almond sprinkles

1 heaped tbsp cacao – 1oz (25g)

1 tsp salt

1 tsp bicarb of soda

7oz (200g) almond butter

6 tbsp raw honey

2 tsp vanilla essence

1 shot of espresso or a heaped tsp ground coffee or coffee powder

Optional

Garnish with coffee beans and hazelnuts or macadamia nuts

Instructions

Preheat oven to 390F (200C).

Prepare a baking dish with a nonstick spray and sprinkle with almond flour.

Mix all of the ingredients together till you have a dough-like texture.

Roll the dough into a long roll with a diameter of 1 inch (2.5cm) and cut into pieces of about 1 to 2 inches (3 to 5cm) long.

Transfer onto the baking dish.

Make use of a fork, place it in cacao and then firmly press down on each biscuit, the cacao will ensure that the dough doesn’t stick to the fork. As an option, you can garnish with coffee beans and hazelnuts.

Place in oven and bake for 7 to 10 minutes.

Drizzle with raw honey and sprinkle with cacao immediately once they are removed from the oven.

Allow to cool off and refrigerate in an air-tight container.

Mocha Hazelnut Muffins

Prep time 10min

Baking time 25min

Servings 12 Muffins

Ingredients

2 cans chickpeas drained

8 tbs raw honey

3oz (100g) almond butter

1 tsp vanilla essence

2 tsp caramel essence

1 tsp bicarb of soda

2 eggs

1.5oz (50g) almond flour

1ts of salt

1 heaped tablespoon of cacao (preferably raw)

1 shot of espresso or a heaped tsp ground coffee or coffee powder

3oz (100g) hazelnuts

Instructions

Preheat oven to 360F (180C) on thermo-fan.

Place the chickpeas in the bowl of a food processor.

Blend till smooth.

Add all the other ingredients except the eggs and hazelnuts and process on high for 3 to 5 minutes, scraping down sides as needed, until mixture is smooth and well blended.

If you don’t have a food processor you can pulp the chickpeas with a blender, add the rest of the ingredients and beat with an electric beater for 2 minutes on high speed.

Beat the eggs in a separate bowl till light and fluffy.

Add to the chickpea mix and beat for another 30 seconds to mix well.

Add the hazelnuts and fold into the mixture.

Scoop the mix evenly into 12 muffin cups.

Finish off with 2 to 3 hazelnuts per muffin, and coffee beans if you would like.

Drizzle with honey and sprinkle with almond flour for that fresh from the deli look.

Bake for 15 to 20 minutes.

(The edges will be crispy and firm to the touch while the centre will remain moist and soft.)