Preheat the oven to 170C. Grease a standard loaf pan and set aside.
In a medium bowl, combine the flours, baking soda, and sea salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low until it’s pale and light, about 3 minutes. Add the sugar and continue to beat until fully combined. Scrape down the sides, and then mix in the eggs one at a time. Next add in the bananas, yogurt, and vanilla. Fold in the flour, and then strawberries, mixing just until combined. If you’d like, reserve a few berries for the top of the bread.
Pour into the prepared pan and bake for 60 – 70 minutes, or until a toothpick inserted in the middle comes out with just a few crumbs attached. My bread browned considerably in the oven check bread towards the end and tent edges with foil if needed.
Cool for 20 minutes, remove from bread pan, and cool 40 minutes more before serving.
Preheat oven to 180.c. Line a 9-inch spring form pan with greaseproof paper.
Place chocolate cookies into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until mixture comes together. Transfer the crumbs into prepared spring form pan. Using the back of a large spoon, press the mixture firmly into the bottom of the pan to create an even and firm crust. Bake crust in preheated oven for 10 minutes, then allow to cool.
Meanwhile, prepare the filling. Place the softened cream cheese into stand mixer bowl and beat on high speed for 10 minutes until light and fluffy. Add the sour cream, sweetened condensed milk and vanilla. Transfer the Nutella into a bowl and microwave for a few minutes to melt it until smooth. Pour Nutella into mixer bowl. Whisk mixture on high speed for 5 to 7 minutes.
Prepare the gelatine. Turn mixer to high speed and while mixing, pour in the gelatine. Continue mixing for a few minutes until well combined.
Add a few cups of the cheesecake filling on top of the cool chocolate crust. Cut large strawberries in half and place them around the edge of the pan, open face facing out. Add the chopped strawberries into the centre. Pour in the remaining filling and use a flat spatula to even off the top of the cake.
Place cake into refrigerator to set overnight, usually takes about 5 to 6 hours to set completely. To remove the cake from the pan, run a flat spatula along the edge of the pan, then release spring form. Transfer onto cake platter and garnish top with more strawberries if desired.
Keep cake refrigerated. Remove about 30 minutes prior to serving to allow the cake to soft slightly.
2tbspchocolate chips approxor a little more, optional
For empanada dough
1cupwhole wheat flour 135g
1cupall-purpose flour 140g plain flour
55gunsalted butter 55gcut into chunks
1egg lightly beatenfor egg wash
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Hull and roughly chop the strawberries. Put in a pan with the honey and rosemary, mix and bring to a low boil. Boil gently for around 30 minutes until it thickens slightly. Remove from the heat and set aside to cool to around room temperature.
While the filling is cooking, make the dough. Put the flours and the salt in a food processor and pulse to mix. Add the egg, butter and oil and pulse until like small breadcrumbs.
Add the water a tablespoon at a time until the mixture is coming together in larger lumps. Remove from food processor, press together and cover and refrigerate for around 30min (less is fine).
Meanwhile preheat oven to 200C.
Roll out the dough on a floured surface until about as thin as you are comfortable with (around 2-3mm) and cut out circles - about 10cm diameter.
Put a spoonful of the strawberry filling in the middle of each circle of dough leaving around 2cm around the outside. Press in two or three chocolate chips in each if using. Brush the outside of the circle with egg wash.
Carefully pull together the sides of the pastry and stick the edges together - this is easiest by bringing together at the middle then working to one side before then working back along the whole edge. If you like, crimp the edge as you go by gently pulling the underneath side over the edge and tucking in. Alternatively press the edges together with the tip of a fork.
Lightly oil a baking sheet or line with parchment and transfer the empanadas to the tray. Brush the tops of the empanadas with the egg wash then bake for approx 15min until the empanadas are starting to brown.