Mother’s Day is coming up this Sunday, 10 May. Treat Mum to something sweet this Mother’s Day, whether it’s for breakfast or after lunch or dinner, with these three recipes that are sure to impress.
Vanilla strawberry scrolls
Recipe by Jade Woodd for Bonne Maman.
Prep: 2 hrs
Cook: 25-30 mins
- 3 cups (375g) plain flour
- 2 ½ tsp (10g) dry yeast
- ⅔ (165ml) cup warm milk
- ⅓ cup (85ml) coconut or Greek yoghurt
- 2 tsp (10ml) vanilla
- 2 Tbsp (30g) sugar
- 1 Tbsp (15ml) oil
- ¼ tsp salt
- 200g strawberries, hulled and sliced
- 1 tsp (5ml) vanilla extract
- 1 tsp sugar
- ½ tsp cinnamon
- ⅔ cup Bonne Maman strawberry conserve
- 1 cup (110g) icing sugar
- 2 Tbsp (30ml) almond milk
- ½-1 tsp beetroot powder or a few drops red food colouring (optional)
For the dough, add all the scroll ingredients to a mixing bowl and combine, then turn on to a lightly floured bench and kneed for 6-8 minutes or until smooth and elastic. Place in an oiled bowl and leave in a warm spot for 1 hour, or until dough has risen.
While the dough rises, add cut strawberries, vanilla, sugar and cinnamon to a bowl. Combine and set aside. Grease an 8-inch square tin (or similar) and set aside.
Turn the risen dough onto a lightly floured bench and roll out to a thin rectangle. Spread strawberry conserve over the dough, leaving a 1cm border. Spread the strawberry cinnamon mixture on top. Starting from the long edge, roll dough into a tight log. Cut into 9 rounds and place in your prepared tray. Leave scroll in a warm spot for a further 30 minutes.
Preheat the oven to 170°C, then bake for 25-30 minutes or until golden brown. Remove from oven, and brush the tops with extra strawberry conserve.
Allow scrolls to cool for a few minutes. Whisk together icing ingredients in a small bowl until smooth. Pour over hot scroll, and enjoy immediately.
Chocolate, peanut butter and avocado mousse
Prep: 10 mins
- 1 Avocado
- 2 Tbsp peanut and cacao spread
- 2 Tbsp maple syrup
- 1 Tbsp cacao powder
- A drop of vanilla extract
Place all ingredients in a blender and whiz until smooth.
Decorate with raspberries.
Raspberry lime friands
Recipe by Megann Evans for Fresh Aussie Berries.
Prep: 15-20 mins
Cook: 20-25 mins
- 150g butter
- 1 tsp vanilla paste or extract
- 1¼ cups almond meal
- 1½ cups icing sugar sifted
- ¾ cup plain flour sifted (or ½ cup GF flour)
- ½ tsp baking powder
- 5 egg whites, from large eggs
- Zest and juice of 1 lime
- 1 punnet of fresh raspberries
Preheat your oven to 180°C (350°F). Pre-prepare by greasing a friand or muffin tin.
Place the butter and vanilla over low heat, melting it and allowing it to bubble until it starts to go just golden in colour. Set aside to cool slightly.
Place almond meal, icing sugar, flour and baking powder in a bowl and stir to combine. Beat the egg whites until stiff peaks form. Fold in the egg whites, and stir until just combined. Add the melted butter mixture, lime and lime zest, then fold again until just mixed in.
Spoon approx. 2 tablespoons of the mixture into each prepared mould, then place raspberries on top by gently pushing them in until they are just poking up from the mixture.
Bake for 20-25 minutes or until golden and springy on top but still moist in the centre. Leave to cool for 10 minutes and turn out onto a wire rack.
Dust with icing sugar to serve.