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.
Oat Scones
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
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.
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.
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...
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.
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.
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!
It's big!
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 175oC 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!
Recipe Respite
I'm taking a break from baking as I've been ill* for a couple of weeks. It's also baking hot here in Norway at the moment and the last thing I want to do is fire up the oven!
As careful eating plays a crucial part in my well-being (and baking a crucial part in my happiness!) I will continue to research and share delicious recipes in the near future. In the meantime, I'm sure there are enough recipes already posted here to keep you happy for while.
Happy eating! :)
(*The illness I have has been diagnosed as ME - a.k.a, ME/CFS/PVFS [Myalgic Encephalopathy/Chronic Fatigue Syndrome/Post Viral Fatigue Syndrome]).
Brownies
Delicious vegan brownies! These are a bit more complicated, but don't let that put you off - it sounds worse than it actually is. And of course they're not strictly vegan - the butter can be substituted for a non-dairy alternative.
Ingredients
2 1/3 cups white flour
2 cups sugar
1 cup water
2/3 cup cocoa powder (unsweetened)
½ cup butter, melted
2 ½ tsps baking powder
2 tsps vanilla sugar OR 1 tsp vanilla extract
½ tsp salt
For the glaze:
50g butter
100g chocolate, dark/bitter
2 Tbsp icing sugar
Method
Grease or line a 25cm square tin*.
Into a small saucepan add the water (1 cup). Over a medium heat, gradually sift in 1/3 cup of flour, whisking continually, until it becomes a thick paste.
Transfer to a large glass or metal mixing bowl and allow to cool.
Meanwhile, put the melted butter/fat into a small bowl and sift in the cocoa. Add this mixture to the cooled flour & water paste. Stir in the sugar and vanilla.
Stir well to comine then sift in the remaining flour, baking powder and salt.
Mix well to combine.
Spread into the prepare tin and bake at 175oC for 20-25 minutes, or until a skewer comes out clean.
Allow to cool in the tin, then turn out.
For the glaze:
Gently melt the butter and chocolate together.
Sift the icing sugar into a bowl and slowly stir in the chocolate butter (to avoid lumps!).
Top the brownies with the chocolate glaze and spread evenly before it sets.
Allow the glaze to set completely before cutting into squares. To cut, wet a sharp, long blade knife (I use a bread knife) with hot water and press down and drag out, don't saw!
Makes 16.
*I've spent a small fortune, in terms of time, looking for a brownie baking tin. In the meantime, I've been using my iron grill pan with the handle removed!
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