Oat Scones

1 & 1/2 cups rolled/porridge oats
1 & 2/3 cups plain flour

100g butter, melted

150mls water

3tsp baking powder
1 tsp cardamon

Preheat oven to 200°C.

Combine well.

Cut with cookie cutter. 

Bake in the middle of the oven for 20 - 25 minutes.

Veg & Potato Bake

Ingredients
One large aubergine
One bell pepper
Any other veg you like
4 medium sized, firm potatoes
One can coconut milk*
Olive oil
Salt & pepper
Herbs & spices
Chilli
Butter

Heat the oven to 225 degrees Celsius.
Grease an over proof dish with the butter.
Slice the aubergine about half a centimetre thick slices.
Line the bottom of the dish with aubergine (about two layers).
Sprinkle with salt pepper and herbs &spices.
(My favourite herbs for this dish are rosemary and chives, spices; paprika and chilli)
Add a few teaspoons of coconut milk (or cream).
Cut the bell pepper in half (and de-seed). Slice half of it and add on top of the aubergine.
Slice any other veg and add at this point, repeating the salt, pepper, herb and coconut step.
Slice up potatoes, about half a centimetre thick slices.
Cover the veg with a layer of potatoes.
Add salt, pepper and a few teaspoons of coconut. (to taste)
Repeat until all the potato has been used (three or four layers)
Roughly chop the other half of the bell pepper and scatter on the top.
Drizzle olive oil over the top (about a table spoon)

Bake in the upper middle of the oven, for 30 - 45 minutes (to taste... I like mine very well done)

For Beef and Potato bake, or Beef & Veg Potato bake.
Brown 400g of minced beef and add to an oven proof dish.
Add three or four teaspoons of coconut water,
Season to taste.
Add the veg then potato slices or just potato slices.
Bake as above.

*I use Santa Maria full fat coconut milk. It separates into a solid at the top and a water at the bottom of the can. I use the thick solid stuff from the top as a cream and the water from the bottom instead of water.
I don't like the consistency or the taste of reduced fat coconut milk, so I've never tried it in this recipe, but I'm sure it would work if you wanted to cut down the fat content. :D

Broccoli in Coconut sauce

Serves 2
Leek - 15cm
4-6 broccoli florets
The creamy top half of a can of full fat coconut milk
3 cloves of garlic
Loads of basil and chives (2Tbsps of each)
1Tbsp wholegrain mustard
1Tbsp butter
1Tbsp olive oil
Salt and pepper to taste

In a small pan, brown the leek in the butter and olive oil. Add coconut milk broccoli and the remaining ingredients.
Simmer for a few minutes until broccoli is tender.

Serve over lumaconi with garlic toast.

Coconut Muffin Cakes

Thes are dense, moist heavy and sweet. Nom!




1 cup white flour
1/2 cup spelt flour
3/4 cup white sugar
1/4 cup vanilla sugar
1 1/2 cups coconut
150g butter, softened
1 1/2 tsp baking powder
1/3 cup water

Bland dry ingredients.
Add butter and water.
mix into a ball.
Divide into 12
put into 12 muffin cups
bake in a pre heated oven at 200 for 15-20 minutes or until a skewer comes out dry.

serve warm or cool

Pumpkin Scones

These are delicious and almost bread-like. They're not particularly sweet, and they're not overly pumpkiny, which I was a bit disappointed by, but any more 'liquid' in the mix and it would have been too wet, I think. The mixture will be very wet, too wet to work with the hands, but not at all runny.

Ingredients

400mls/1½ cups pumpkin, pureéd

3½ cups spelt flour

100g butter, melted

2 tbsp vanilla sugar

4 tbsp sugar

3 tsp baking powder

2 tsp cinnamon

1 tsp ginger

½ tsp mixed spice

Method

Preheat oven to 215ºC.

Combine dry. Add wet. Mix to combine.
Spoon eight evenly sized blobs onto a baking tray.
With floured hands, shape and flatten each scone to a height of about one cm.
Bake in the middle of the oven for twenty minutes or until hollow sounding when tapped.

Serve warm with butter and tea!

Chocolate Butter Cookies

Ingredients

1 cup (250g) butter

1 1/3 cup sugar

2 cups flour

1/4 cup cocoa

1tsp baking powder

Method

Cream sugar and butter.

Sift in flour, cocoa and baking powder.

Work together, to an even dough.

Variation A

Roll into a ball and refrigerate for at least 30 minutes.

Cut dough into 30 evenly sized pieces.

Work each piece into a ball and place on a baking tray, about 10 centimetres apart - you should get 12-16 on an average size baking tray.

Flatten each ball with your thumb or the back of a spoon, then use a fork to add texture.

Variation B

Roll the dough into a 'sausage', about 10cm in diameter and refrigerate for at least 30 minutes.

Cut rounds off the sausage, just less than 1cm thick.

Place on a baking tray, about 2-3cm apart.

Bake at 150oC for15-20 minutes.

Carefully transfer from the baking tray to a cooling tray - they are very fragile when they first come out of the oven. Or, you can leave them on the baking tray for a while, but this will yield crunchier biscuits.

Cheese-less veggie pizza

Makes six medium pizzas (as shown below) or one large pizza

1) Make the dough

Dough ingredients

3cups flour

3tsp baking powder

1/2 tsp baking soda

1/3 cup olive oil

3/4-1 cup water

Method

Combine well, knead, roll out. Place on a flour dusted baking tray or pizza stone.

2) Heat the oven to 200-225C

3) Prepare toppings

Topping ingredients

Tomato sauce (use the Slow Tomato Sauce recipe or any shop bought, vegetarian, dairy free pizza sauce of your choice)

Slices of any vegetable of your choice.

My staples are:

courgette slices

fresh tomato slices

mushroom, chopped or sliced

bell peppers

olives

capers

finely chopped or grated carrot

4) Put it all together

Spread a generous amount of sauce onto your base. (to your own taste, obviously... some people like a thin layer of sauce)

Spread your prepared veggies evenly over the sauce.

Drizzle with olive oil and salt and pepper to taste.

Bake for about 20 minutes, or until veggies are tender.