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.

Breakfast Pancakes

Ingredients
1 cup water
2Tbsp sugar
1½ -2 cups flour*
1½ -2 tsps baking powder
Pinch salt

Method
Add water to a bowl
Add remaining ingredients
Combine well
Heat your pan to medium hot and ladle dollop of batter into the middle.
Spread it out into a round,
After a few minutes turn – the top should be golden brown.
Do the same for the other side – the pancake should expand and be a fluffy inside.

This will make 3-4 pancakes. Batter keeps in the fridge for 3-4 days.

*Flour.
Flour varies in absorbency, depending on how fine it is, and what type of flour it is.
For everyday pancakes, I use a combination of coarse ground wholegrain and fine ground spelt flour, with a handful of porridge oats, some wheat bran and wheat germ.
For desert pancakes, I use fine ground wheat flour, with an addition of 50g melted butter.

Slow Tomato Sauce (and soup)

Ingredients

400g tomatoes (1 can or fresh tomatoes)
150g tomato purée
1 half medium onion, chopped finely (optional)
2-4 cloves garlic, crushed (optional)
1 Tbsp chopped sun-dried tomatoes
1Tbsp honey
1/2 - 1Tbsp balsamic vinegar
salt & pepper to taste
1/2 - 1 tsp each dried oregano, basil, any of your favourite herbs
pinch of chili or Cayenne pepper
(For soup, add a can water)

Method
*put everything in a heavy based pan (not iron)
*bring to the boil, then turn down the heat and simmer for an eternity (minimum 1.5 hrs)

For soup or a smooth sauce, blend in a food processor.

10 minutes before serving you can add any raw vegetables, increase the heat and simmer/cook until veg is tender.
Try:
carrots
swede
turnip
parsnip
beetroot
cauliflower
broccoli
pumpkin
squash
sweet potato
courgette
bell peppers/paprika
aubergine
anything you like really...

Oat Crispy

Breakfast cereal, snack or dessert topping.


Ingredients
300g porridge oats
200g jumbo oats
200g butter
4Tbsp molasses, malt extract, honey or a mixture of all three
100-150g sugar
1Tbsp flour
1tsp cinnamon (optional)

Method
Pre-heat the oven to 180C.
Melt together the butter, molasses and sugar. Stir until a uniform, homogenised mass, which should be like runny toffee.
Mix the rest of the ingredients together in a big bowl, add the liquid and stir until all the oats are coated. This takes a while. Don’t be tempted to add more liquid!

Spread onto a lined baking tray and bake in the middle of the oven for 10-15 minutes.

For a chunks, mix up half way through the bake. Allow to cool for 5 minutes, and then loosen up the chunks before allowing cooling completely. Store in an airtight container.

For flapjacks, press the mix firmly into the tray before going into the oven and don’t mix. Leave to cool in the tray for 5 minutes, then cut into squares. Leaving it longer than 5 minutes will make it harder to cut.

Banoconut Cake/Bakokoskake (egg)

English:
2 eggs
¾ cup sugar
1 ½ cup flour
1 cup coconut, plus more for garnish
½ cup coconut milk
½ cup butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
2 very ripe bananas, mashed with fork

Beat eggs and sugar together until fluffy.
Sieve the flour, baking powder and baking soda / butter and coconut milk while stirring.
Stir in coconut and bananas.
Bake in a 20cm cake tin, greased and / or lined with baking paper, in the middle of the oven at 180oC for 45-60 minutes (test with a knife/skewer after 45 min).
If the top starts to look too dark, it can be covered with aluminium foil for the last 15 minutes.

Norsk:
2 egg
¾ kopp sukker
1 ½ kopp mel
1 kopp kokos, pluss litt til pynt
½ kopp kokos melk
½ kopp smør, smeltet
1 ts bakepulver
1 ts natron
1 ts vaniljesukker
2 veldig modne bananer, moste med gaffel

Lag eggedosis.
Sikt inn mel bakepulver og natron/smør og vann under røring.
Rør inn kokos og bananer.
Stekes i 20cm kakeform, smurte eller/og kledd med bakepapir, midt i ovn ved 180oC i 45-60 minutter (test med kniv etter 45 min).
Hvis toppen begynner å se for mørk ut, kan den dekkes med aluminiumsfolie de siste 15 minutter.

Marnies Banankake (egg)

2 egg
¾ kopp sukker
1½ kopp mel
½ kopp vann (eller melk)
½ kopp smør, smeltet
1 ts bakepulver
1 ts natron
1 ts vaniljesukker
2 veldig modne bananer, moste med gaffel

Lag eggedosis.
Sikt inn mel bakepulver og natron/smør og vann under røring.
Rør inn bananer.
Stekes i 20cm kakeform, smurte eller/og kledd med bakepapir, midt i ovn ved 180oC i 45-60 minutter (test med kniv etter 45 min).
Hvis toppen begynner å se for mørk ut, kan den dekkes med aluminiumsfolie de siste 15 minutter.

Quick & Easy Coconut Cake

1 cup flour
1 cup coconut
1 cup coconut milk
1 cup sugar
1 tsp baking powder

Mix
Bake (175C for 20 mins)
Eat!

Chocolate Chip Cookies (egg)

What do you do when it's raining in June? Bake the world's best cookies!



Ingredients

150g butter, room temperature
1 1/2 cup sugar
1 egg
2 cups all purpose flour
1 tsp baking powder
1 tsp salt
230g of chocolate*


For the dark/chocolate cookies, add 2 tbsps cocoa and 1/4 cup extra sugar

* use your favourite milk, dark or white chocolate broken into chunks, or chocolate chips, Smarties, raisins, chopped apricots or a combination of anything you want!


Method
Pre-heat the oven to 165C.

Cream butter and sugar.
Add the egg and beat/combine well.
Sift in flour and baking powder. Add salt.
Combine well.
Mix in the choc chips (or whatever you're using).

On a baking tray (preferably on baking paper), using a teaspoon, place small amounts of the mixture approximately 2cms apart.
Bake in the middle of the oven for 10-12 minutes or until golden.
Allow to cool before removing from the paper onto a cooling tray.

Makes approximately 30 cookies.

Sjokolade kake... or chocolate cake! (with EGGS!!!)

Ingredients
2 eggs
1cup sugar
3cups flour
3tsp baking powder
4tbps cocoa
200g butter
1 cup coffee, fresshly brewwed and chilled
half cup water

Method
Heat the oven to 175oC
Melt the butter and set aside to cool while you beat the eggs and sugar together.
Add coffee and water to the butter and stir before adding to the egg sugar mixture. Combine well.
Sift the flour, cocoa and baking powder into the mix while stirring/whisking.
Line and/or grease a 20cm tin.
Bake for 30-40mins.

For the sauce:
200g dark chocolate
100g butter
4tbsp icing sugar
2tbp cocoa
Half cup coconut milk
Gently melt the chocolate, cocoa and butter together. Add the coconut milk and icing sugar. Mix well to combine until smooth.

Yeast free Flatbread

Ingredients
• ¾ cup water, luke warm
• 2 cups flour
• 2 tsps baking powder
• ½ tsp baking soda
• Pinch - ½ tsp salt

Method

sift in the flour and baking powder & soda to a large bowl. Add salt and combine.
Add the water.
Combine until the mixture comes together and comes away from the sides of the bowl leaving it 'clean'.
Cut the dough into quarters.
Cover a board/surface with flour and and roll each quarter out to the size of your face. =)
‘Bake’ dry on a medium hot griddle or pan.

THE Best Chocolate Brownie Cake!

WARNING! contains eggs!


Last weekend, I made the best chocolate brownie cake in the history of the world!!!
As it was for my daughter's birthday, I used an old recipe I got from a friend (years ago, when I could eat whatever I wanted) and then tweaked it a bit, (because I can't help myself!). This was the result!

Ingredients
To make a 26x40cm cake.
6 eggs
2 cups sugar
400g butter, melted & cooled
400mls freshly brewed coffee, cooled
750mls/3cups flour
8 Tbsp cocoa, unsweetened
6 tsps vanilla sugar
6 tsps baking powder

For the glaze:
200g chocolate, dark/bitter
100g butter
2-4 Tbsp cocoa
2-4 Tbsp icing sugar

Method

Beat the sugar and eggs together
Sift all dry ingredients together.
Combine the cooled coffee, melted butter and egg/sugar mix.
Gradually add the wet to the dry.
Mix well to combine.
Grease the sides and line the bottom of a baking tray - mine is 26cms x 40cms.
Pour in the mixture and spread out evenly.

Bake at 175^oC for 35 minutes.

Allow to cool completely before adding glaze.

For the glaze:

Gently melt the butter and chocolate together.
Sift the icing sugar and cocoa into a bowl and slowly stir in the chocolate butter.
Top the cake with the glaze and spread evenly before it sets. If you're using decorative sprinkles, get them on as soon as possible, as the glaze sets quite quickly (depending on the temperate of the room).

It's big!