Wheatgerm Scones

Ingredients
1 cup white flour*
2 cups wholewheat flour
1 cup wheatgerm
½ cup sugar
3 tsps baking powder
100g butter
Pinch salt
1 cup water
pearl suger for sprinkling (optional)

Method
Heat the oven to 200oC.
Mix all dry ingredients.
Melt butter.
Add butter and water to dry mix.
Mix to combine.
Turn onto a baking sheet and form into a round or square.
Cut into eight and sprinkle with pearl sugar.
Bake for 20 minutes, or until hollow sounding when tapped.
Serve warm with butter and jam!

*I use a very course ground wholemeal flour, which is why I need to add the one cup of white flour to help hold it together. If using regular wholemeal flour, you can use all wholemeal… it’s up to you.

Ginger and Molasses Loaf

This is a moist and delicious cake type loaf. The ¼ cup of water gives the finished product its moisture. If you don’t like really moist cake-type things, leave out the water.


Ingredients

3 cups flour
1 cup of wheat bran or wheat germ
3tsp baking powder
1Tbsp ground ginger
¼ cup sugar
75g butter
½ molasses
½ cup water (optional)


Method

Heat the oven to 175oC.
Mix all dry ingredients.
Melt the butter and add the butter molasses and water to the dry mix.
Mix well to combine.
Spread into a lined, small to medium sized loaf tin (the dough should be about 3cms deep).
Bale for 40-45 minutes, or until hollow sounding when tapped.

Serve warm with a nice cup of tea!

Savoury Scones

Savoury Scones - a good alternative to bread... heavy though.

Ingredients

3 cups flour
half a leek
¼ cup olive oil
50g butter
3tsp baking powder
2 tbsp herbs, any, fresh or dried
Salt and pepper
1 cup water


Method

Heat the oven to 215oC.
Finely chop the leek and fry in the butter and oil, season with salt and pepper and cook until soft and golden. Add the herbs towards the end.
Mix all dry ingredients together.
Add the leeks and the water to the dry ingredients and combine.
Turn onto a baking sheet and pat into shape or cut into scones.
Sprinkle with rock salt.
Bake for 20-25 minutes or until they sound hollow when tapped.
Can be eaten warm!

Apricot and Molasses Flapjacks

Ingredients
400g oats, jumbo or porridge
200g butter
150g sugar
100g molasses
100g dried apricots, chopped


Method
Heat the oven to 180oC.
Melt the butter, molasses and sugar together until the sugar has melted.
Mix the apricots into the oats and add the butter mix.
Combine.
Spread and firm into a tin to a depth of 2cms. (approx 25cm square tin)
Bake for 20 minutes.
Allow to cool in the tin, then cut into bars.

Coconut Cake

Coconut Cake

Dairy-free… or nearly… egg free, let’s say.

Ingredients

1 ½ cups white flour*
1 ½ cups whole flour
1 ½ cups coconut
¼ cup molasses
¼ cup malt
¼ sugar
100g butter
3tsp baking powder
200mls water
pearl sugar, optional


Method

Heat oven to 220oC
Mix all dry ingredients together (sift the fine flour and baking powder into a bowl, then add whole flour, coconut and sugar)
Melt the butter, molasses and malt together.
Make a well in the dry mix and add water and butter mix.
Combine.
Bake in a 25cm cake tin for 20-30 minutes, or until a skewer comes out clean.

* The whole flour I use is really coarsely ground, which means if I don’t use white flour too, the whole thing just falls apart. If using regular wholemeal flour, you can probably use all whole.

Carrot Waffles

Ingredients

1 litre water
4-5 cups flour*
¼ cup sugar
150g butter, melted
2 tsp baking powder
2 medium carrots, finely grated

Method

Add the water to a large bowl and whisk in the sugar, then the flour and baking powder.
Add the melted butter and then the stir in the carrots.

* I use a coarse ground wholemeal flour which mean I only use 4 cups.
If using all fine flour, you might need 5 cups. Also, the consistency of the batter is a matter of choice. If you like heavy, stodgy waffle, make a thicker batter.

Chocolate Fudge Brownie Cake

These are very intense and not very sweet - not for the faint hearted!

Ingredients
1 cup fine flour
½ cup sugar
200g dairy free dark chocolate (min.70% cocoa)
125g butter, or dairy free substitute
1 tsp baking powder
2-4 tbsp cocoa (to taste)


Method
Heat the oven to 175oC.
Sift the flour, cocoa and baking powder together.
Gently melt the butter and sugar together until the sugar has dissolved, then add the chocolate and melt it very slowly. Overheated chocolate becomes grainy. Urgh!
Bake in a lined 20cm square tin for 30 minutes.
It wont set.
Take it out and let it cool completely before attempting to remove it from the tin and cutting into squares.

You can add ¼ cup of freshly brewed coffee, the flavour of which doesn’t really interfere with the cake, but it does give you a kind of high!