Eats/Reads

TAKE 2: 2 c flour 1 tsp baking soda 1/4 c cocoa powder (unsweetened) 1 tsp cinnamon 1/2 tsp salt 1/2 tsp chili flakes Few grinds of black pepper 2 eggs 1 c buttermilk 1 c sugar 2 Tbsp coffee 1 tsp vanilla 4 large bananas, overripe and mashed 1.5 c 60% cocoa bittersweet chocolate chips 1/2 c chopped walnuts -- 2 c flour 1 tsp baking soda 1/4 c cocoa powder (unsweetened) 1 tsp cinnamon 1/2 tsp salt 1/2 tsp chili flakes 1/2 c canola oil 1 c sugar 2 eggs 1/2 c buttermilk 1 c bananas, overripe and mashed (2 large) Mix dry ingredients together. Set aside.  Beat oil and sugar until well combined. Add eggs one at a time, beating after each one. Mix in buttermilk and bananas.  Mix wet and dry ingredients together. Bake in greased loaf pan at 350 F for 1 hour. 

1500g bread flour 3 sachets fast yeast 3 tbsp brown sugar 3 tsp salt approx 900ml warm water Mix ingredients. Knead for 5-10 mins. Let rise until double (1 hr). Form bagels into balls (100g each), poke a hole in the middle and stretch and mold until it looks like a bagel. Center hole should be a bit larger than you think, as it will get smaller as they rise.  Place bagel on tray covered in parchment paper. Let rise until puffy (approx. 20 mins).  Boil 3 litres of water (we fill our large Dutch oven to half full). Add 1 tbsp baking soda and 1 tbsp molasses.  Boil bagels 30 secs on each side. Place them on trays covered in parchment paper. Add toppings (poppy seed, sesame seed, garlic powder, onion flakes, salt etc). Bake for about 18-10 mins total in 180C fan oven (200C conventional).  Makes a lot of bagels. You can half or third the recipe if you don't like leftovers. 

113 g butter or margarine 1 cup sugar 1 tsp vanilla extract 3/4 cup milk 1 1/4 cup flour 1 tsp baking powder 1/2 cup cocoa pinch of salt Preheat oven (fan) to 175 C Beat butter/marg in large bowl with mixer. Add sugar. Add eggs, vanilla, and milk. Mix well. Sift in dry ingredients. Fold wet and dry ingredients together with rubber spatula. Grease a loaf tin. Bake for 45-60 mins.

180g self-raising flour (or flour plus 1 tsp baking powder and 1/4 tsp salt) 180g caster sugar (or half/half with brown sugar) 60g cocoa powder 1 tsp to 1 Tbsp instant coffee dissolved in small amount of water (optional) 1 tsp cinnamon (optional) 100ml vegetable oil 200ml soya milk 1 tsp vanilla extract 50g chopped nuts (optional) Pre-heat the oven to 200°C/ 180°C (fan) Grease an 18x24cm tray or similar and line with greaseproof paper Sieve flour, cocoa, cinnamon, and sugar and salt into a large mixing bowl Measure soya milk, vegetable oil, coffee, and vanilla extract into a jug Pour the liquid into the dry ingredients in a steady stream and mix together Scrape out the gooey mix into your prepared tin Chop up the nuts or other topping and sprinkle them over the top Bake for 15 minutes until the edges are firm but the centre is still molten Leave to cool completely in the tray and then cut into 6 or 8 pieces, depending on how generous you are feeling. (recipe fro...

FROM 9/19/3 1/4 cup (113 g) butter 2 Tbsp oil 1/2 c light brown sugar 1 Tbsp maple syrup 1 egg 1 tsp vanilla 1/2 cup wholewheat flour 1/4 tsp baking soda 1/4 tsp baking powder 1/4 tsp cinnamon pinch salt 2 cups quick porridge oats 3/4 cup raisins bake at 375  FROM 9/14/2023: Mix:  1/2 c oil 3/4 c white sugar 1 egg 1/2 c buttermilk Mix: 1.5c white flour 1 tsp baking soda 1 tsp cinnamon Add wet to dry and then add: 2 2/3 c rolled oats 1 c raisins Bake 350 for 17-20 mins FROM 2015: 1/2 cup (113 g) butter 1/2 c brown sugar 1/2 c white sugar 1 Tbsp maple syrup 1 egg 1 tsp vanilla 1 cup wholewheat flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp salt 2 cups quick porridge oats 1 cup raisins Beat wet ingredients til smooth and fluffy. Sift dry ingredients, mix with wet. Fold in oats an raisins. Bake at 180c/375F for about 10-12 mins on greased baking trays. Cool on rack

These were good. Reminded me of the lebkucken my mother made when I was young - chewy and dense. Found here . I omitted the cardamom and used 1/4 tsp nutmeg and 1/4 tsp cloves. 2‑3/4 cups all-purpose flour 2 teaspoons ground cinnamon 1/2 teaspoon ground cardamom (or nutmeg and cloves) 1/2 teaspoon ground ginger 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup honey 1/2 cup dark molasses 3/4 cup packed brown sugar 3 tablespoons butter, melted 1 large egg 1/2 cup chopped toasted almonds (optional) 1 cup dried fruit (raisins, citrus peel, cranberries - whatever you like) Preheat oven to 350°F. Grease 15X10-inch jelly-roll pan; set aside. Combine flour, cinnamon, cardamom and ginger, baking powder, baking soda and salt in medium bowl. Combine honey and molasses in medium saucepan; bring to a boil over medium heat. Remove from heat; cool 10 minutes. Stir in brown sugar, butter and egg. Place brown sugar mixture in large bowl. ...

Want to make this someday... Serves: 6 generously, or 12 as part of a larger brunch spread Ingredients 2 cups / 7 oz / 200 g rolled oats 1/2 cup / 2 oz / 60 g walnut pieces, toasted (see page 219) and chopped 1/3 cup / 2 oz / 60 g natural cane sugar or maple syrup, plus more for serving 1 teaspoon aluminum-free baking powder 11/2 teaspoons ground cinnamon Scant 1/2 teaspoon fine-grain sea salt 2 cups / 475 ml milk 1 large egg 3 tablespoons unsalted butter, melted and cooled slightly 2 teaspoons pure vanilla extract 2 ripe bananas, cut into 1/2-inch / 1cm pieces 11/2 cups / 6.5 oz / 185 g huckleberries, blueberries, or mixed berries Instructions Preheat the oven to 375F / 190C with a rack in the top third of the oven. Generously butter the inside of an 8-inch / 20cm square baking dish. In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt. In another bowl, whisk together the maple syrup, if using, the m...

Need to try making these with B, the local chocoholic. 350g Unsalted Butter 3 tbsp Golden Syrup 175g Light Soft Brown Sugar 175g Light Muscovado Sugar 450g Rolled or Porridge Oats 6 tbsps Green and Black's Cocoa Powder Preheat the oven to 140C/275F/Gas Mark 2. Use a 17 x 28cm baking tray or roasting tin. Butter the baking tray. Melt the butter, syrup and both sugars in the saucepan. Do not allow them to bubble. Mix in the oats and the cocoa. Use a fork to press the mixture into the baking tray and bake for 18-20 minutes. The flapjack needs to cook to the centre but you don't want them to bubble, otherwise they will be too toffee-like. They should stay moist. Remove from the oven and leave to cool for about 20 minutes before slicing up. Leave to cool completely before removing from the tray. Hint: these flapjacks are delicious with 2 tablespoons of dessicated coconut, or a handful of sultanas added with the oa...

These were really good. 1 1/2 cups all-purpose flour 1 cup rolled oats 1/2 cup white sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 egg 3/4 cup milk 1/3 cup vegetable oil 1/2 teaspoon vanilla extract 1 cup mashed bananas Combine flour, oats, sugar, baking powder, soda, and salt. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them. Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

This is a recipe from the Katie Morag books - I recently read all of them to my 3-year-old. This is a great recipe to make with kids as it's easy and not too messy, and no eggs so they can taste it all. These are really yummy and more-ish - they are essentially flapjacks or chewy oatmeal squares. In the back of my mind I want to try to make a slightly healthier version... when I get the time. 100g / 4oz butter 75g / 3oz soft brown sugar 30ml / 2 tablespoons golden syrup (or light corn syrup) 200g / 8oz rolled oats (porridge oats) pinch of salt Melt butter in a large pan over a low heat. Add sugar and syrup and salt. Mix well. Stir in rolled oats. Mix very well. Spread mixture evenly in tray with palette knife. Bake at 160C fan for 25-35 minutes, until golden brown. Take out of oven. Let cool. Cut into squares and store in airtight container.

Found this recipe and tried it. Tasty! A nice savoury muffin, delicious with butter, cheese or jam. 1/4 cup milk 1/4 cup of firmly packed brown sugar 1 cup yogurt 1 egg 1/4 cup of vegetable oil 3/4 cup cornmeal 3/4 cup all-purpose flour 3/4 cups whole wheat flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon dried thyme 1/3 cup chopped green onion/scallions 1 cup cooked spinach, well-drained 3/4 cup shredded sharp cheddar Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray. In a large bowl, beat together milk, yogurt, brown sugar, egg, and oil until well blended. In medium-sized bowl, sift together cornmeal, flour, baking powder, baking soda, salt, and thyme. Gradually add flour mixture to yogurt mix until well blended. Fold in green onion, spinach, and cheddar. Divide batter evenly among muffin cups, filling each cup three-quarters full. Bake for approximately 15 minutes, or until golden brown. Let cool in the pan for 10 minutes, the...

I made these for a friend who just had a baby - wanted something with oatmeal (supposed to be good for breastfeeding) and substantial but also tasty. These were great! 1 cup oatmeal/porridge oats 1 cup buttermilk or yogurt 1 cup flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup lightly packed brown sugar 1 egg, beaten 1/4 cup melted butter or vegetable oil 1 cup blueberries, fresh or frozen Combine oatmeal and buttermilk/yogurt in small bowl. Let stand. Combine flour, baking powder, soda and salt in another small bowl. Reserve one tablespoon of flour mixture and, in yet another small bowl, add to blueberries. Stir lightly to cover blueberries in flour (this helps to prevent the blueberries bleeding into the batter.) In medium bowl, beat egg. Mix in butter/oil, then sugar and mix well. Add oat mixture and mix. Then add dry ingredients. Stir until all ingredients are just moistened. Gently fold in blueberries. Grease muffin tins and add batter, until about 3/4 full. B...

These were better than my first attempt - but also very different. SWCC described them as "baklava-esque". Indeed it is an apt comparison - very chewy, sweet and crunchy. More like dessert than a breakfast bar; also good for a sweet but sustaining snack. 1/3 c oil 1/3 c brown sugar 2 Tbsp Lyle's golden syrup (could probably substitute honey or maple syrup) 2 Tbps orange juice 130 g/1.25 cups porridge oats (or 1 c oats and 1/2 c raisin bran) 100g dried fruit (1/3 c sultanas; 6 dried apricots chopped) 2 Tbsp pumpkin seeds, chopped 2 Tbsp sunflower seeds, chopped 2 Tbsp walnuts, chopped 1/2 tsp salt Mix together oil, brown sugar, gold syrup and orange juice. Mix in all the dry ingredients. Bake in a buttered pan (8-inch square or 7x11) at 160C (fan) for 18-20 minutes. Cool and cut into bars.

I've been meaning to come up with a tasty, healthy-ish oat bar recipe for just about my entire adult life. Here we go - first try... Result: Not very good. Wouldn't repeat this. Too dense. Not quite flavourful enough - neither sweet nor savoury. But it's a start. 1 cup flour (half white/wholewheat) 2 cups porridge oats 4 Tbsp ground seeds 1 egg 1/3 c oil 1/2 c maple syrup 2/3 c orange juice 1 tsp vanilla 1/2 c raisins Mix dry ingredients in one bowl, wet in another. Add dry to wet. Stir in raisins. Put in greased 8-inch square or 9-inch round pan. Bake at 160C (fan) for 35-40 mins.

This is loosely based on a Maida Heatter recipe but adapted for what I had in the kitchen. Result: Fairly dense but flavourful and moist. Fresh out of the oven they were sooo yummy - crispy on the outside and chewy on the inside. Next day they liked being grilled with butter. I would use fewer raisins next time but otherwise utterly repeatable. 2 1/4 c flour (1 1/4 whole wheat; 1 white) 3/4 tsp salt 1 tsp baking soda 1 Tbsp ground seeds (flax/sunflower/pumpkin) 1 Tbsp whole oats 1 1/2 c sour milk 5/8 c brown sugar 6 oz/1 1/4 cup raisins Mix dry ingredients in a large bowl. Mix milk and sugar in a small bowl. Add milk mixture to dry ingredients - don't overmix. Add raisins. Put in greased muffin tins (filled 10 of mine). Bake at 160C fan (180C/350F oven) for about 35 mins, turning pan front to back halfway through.

It's called courgette in the UK but when making muffins - such an American item - I call it zucchini. These were delicious - moist and fluffy inside, with crunchy tops. AND they used up both zucchini (cheap at the farmer's market these days) AND sour milk. I grated the zucchini in the food processor and it took about two seconds. I could have spiced them up more with some nutmeg or ginger (not that they needed it) - might try that next time if I'm in the mood for something spicier. 3 cups flour (one whole wheat, two white) 1 tsp baking powder 1 tsp baking soda 1 tsp salt 2 tsp cinnamon 1 pound zucchini, grated fine 2 eggs 1.5 cups white sugar 4 Tbsp oil 1 cup sour milk/buttermilk 1 tsp vanilla extract Mix dry ingredients: flour, baking powder and soda, salt and cinnamon. In a separate bowl, mix wet ingredients: eggs, oil, milk, sugar and vanilla. Combone wet and dry ingredients. Stir in courgette. Pour batter into oiled muffin tins (makes 12, if you fill them up to the top)...

We got behind on drinking our delivered milk, so I had to come up with some recipes to use the sour milk. These were super easy and pretty good - great texture, could have been either sweeter or saltier. As they were, best served as side dish or with butter and jam or honey. 1 cup corn-meal 1/2 cup flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg, well beaten 1 tablespoon sugar 1 cup thick sour milk 1 tablespoon melted butter or vegetable oil Mix dry ingredients: corn meal, flour, baking soda and salt. In a separate bowl, beat egg then add sugar, melted butter or oil and milk. Combine wet and dry ingredients. Bake in greased muffin tins for about 25 mins at 160C fan (350F/180C).