I love an all in one bowl recipe where you have minimal cleaning up after! This great chocolate loaf cake recipe is quick and easy to put together and bakes up so delicious. The original recipe is from Becky Excel and I’ve just changed it a little.
Love this ever so easy recipe which uses a food processor to make and that’s it! If you don’t have a food processor, you could use a blender and I think it may also work in a Nutri Bullet.
It’s full of lovely oats which I’ve blitzed before proceeding so I basically have Oat Flour. It gives a better result once baked. It’s perfect to use up a couple of over ripe bananas and there’s no butter in the recipe. We use oil instead. Sunflower is good but equally, vegetable oil will work too. The last bit of good news is there’s no refined sugar either. It just keeps getting better! You can choose from honey, maple syrup or like me, use Agave Syrup.
Found this recipe for very quick and simple Gluten Free Bread Rolls using only 3 ingredients and had to think long and hard about making them. I was so sure I would be wasting produce and they would be awful that it took me a number of weeks and a worldwide pandemic before deciding to try them!
Wish I had made the decision earlier. I honestly can’t believe how amazing these rolls are. I’ve made them and I’m still in total disbelief. They are just so good; they turn out light and delicious and will stay fresh in an airtight container for up to 4 days. They also toast beautifully too!
You need just 3 ingredients to make these bread rolls. Yes you read right …. three ingredients. That’s all. One bowl, a whisk and a muffin tin. In under 20 minutes, you will have the most light and totally great bread rolls. These rolls are like a little baking miracle 🙂 🙂
You can get 6 large rolls out of this recipe or about 8 medium sized ones. If you go for hand held, bite sized rolls, then you should get 10 from the recipe.
I follow the very talented Jo Wheatley of GBBO and have one of her baking books which I refer to regularly. She was one of the winners at the start of Bake Off and had such a passion and love for baking that I knew she would be hugely successful which she is.
Her Poke Loaf is a joy to make and of course to eat! There are lots of variations and I’ll list them below in the recipe. Jo originally covered her loaves with buttercream but for lots of reasons, I changed it up a little and am very happy with the result. I think these turn out to be the perfect “piece of cake” with that morning or afternoon break and works perfectly for a Coffee Morning.
Get your Irish on by making these great chocolate cookies which are packed full of green candies such as M&M’s and Mini Eggs. I did wonder could I get white and orange M&M’s to really fly the flag but it was becoming expensive and time consuming to try and locate them but if you’re in a position to get them … wouldn’t it be so great! I’ve included Gluten Free options in the recipe content below if needed so no one gets left out.
I didn’t go with mint flavoured M&M’s as it might not appeal to everyone and they can be bit strong, but what I did do is to mix the type of M&M’s to add a surprise element to my cookies so in some bites it’s chocolate, some are crispy, some with peanut and some salted caramel – went down a major treat! People’s faces when they bit into a salted caramel … fantastic!
So this is a great chocolate cake recipe. It’s rich and has a great texture. It can be used for any occasion and I decided to bake it, cut out a shamrock shape x 2 and decorate with shades of green buttercream. It’s a fun thing to try and worked well because of the shamrock shape and colour variations.
I made the cake in two 8″ / 20 cm round tins. Then found a shamrock image on the web, sized it, printed it and cut it out of the cooled cakes. If you can draw freehand, go for it! I would recommend gel dye colour rather than a liquid one. Start with a small bit for the first shade, then increase the quantity to get a deeper colours as you go.
These Apple Tart Cookies are soft and chewy and there’s no shaping to be done before baking. They are full of delicious pieces of apple and you can add white chocolate chips for extra sweetness if you like.
I always think of just “pure comfort” when it comes to apple tarts and they are always such a big hit with everyone. To have them in cookie form is another lovely element without having to make pastry. I love the fact these cookies don’t have lots of sugar in the ingredients and adding a glaze at the end just adds a nice touch of sweetness.
A very simple, all in one bowl recipe which you can choose to decorate your way. Finish with a flourish and make the raspberry flavoured buttercream I’ve used here or make a simple icing to spread across cooled cupcakes. Whichever way you decide, they will be a big hit!
It’s great to be able to use frozen raspberries in this recipe. It means they are a great stand by recipe to use when visitors are expected.
You can make about 24 mini muffins or 12 average sized delicious servings from this recipe. They are totally yummy and it’s really nice to offer a savoury bake at the start of a Coffee Morning, Afternoon Tea or just as part of a buffet.
For a healthier version, I replaced the flour with Spelt Flour which is far less processed and easier for you to digest and it worked well.
The type of cheese you use is up to you but you do need a good strong tasting cheese to get that hit. I used fresh grated Parmesan and it worked so well with the sundried tomato and thyme. I’ve previously used Mature Cheddar also but I would suggest you increase the quantity.
I love Flapjacks but the commercially baked ones are so high in processed sugar that they are a rare treat and sometimes just so sweet, they are not really a healthy choice.
This recipe is adapted from a Dove’s Farm original and as I prefer soft and chewy flapjacks, they are perfect for me. If you prefer yours crisp and crunchy, then leave them longer to bake. Simple!
The recipe is vegetarian and free from gluten, egg, soya, wheat and nuts so everyone should be able to enjoy them 🙂
This recipe is a twist on what we would know as a traditional Tea Loaf. It’s got ground almonds, grated apple and I swapped whole wheat flour in place of white flour for a healthier result. As I was using dried fruit which is naturally sweet, I could also reduce the sugar quantity.
The slices of apple dipped in tea and decorated on top give it a lovely rustic look and something to bite into. When I made it, I felt it was going to be very dense and dry but it worked out really nicely and perfect with a cup of tea any morning or afternoon.
By using whole wheat flour, the recipe is changed to a healthier version with more fibre and less processed flour, plus reducing the sugar quantity is always a bonus. Sprinkling a little brown sugar on top gives it a lovely caramelised finish.
