Sep 01 2011
Home baking tastic!
I’ve had a few requests recently for some of my “baked goods” so here goes…. Disclaimer: they are yummy but not necessarily super healthy!! Good luck, even if they don’t work out you are sure to have some tasty times attempting the recipes.
Malt Loaf (breadmaker recipe)
11/4 cups water
1 tablespoon olive oil
½ teaspoon yeast
2 tablespoons molasses
3 tablespoons malt extract
2 cups plain flour
1 cup strong white flour
1 cup strong wholemeal flour
Nuts/seeds/dried fruit: a mix of what you fancy – I like almonds, sultanas, dates, pumpkin seeds, linseed and cranberries.
Follow the speciality setting on your breadmaker.
Muesli Bars
4 cups of large oats
1 cup of rye flour
Nuts/seeds/dried fruit: a mix of what you fancy – I like almonds, sultanas, dates, pumpkin seeds and sunflower seeds.
Optional; 2 scoops of vanilla protein powder (powerbar of course!)
2 teaspoons cinnamon.
Mix all the dry ingredients together.
½ large tin of golden syrup – warm in the microwave until runny. Coat the dry ingredients with the syrup until the mix is sticky. Press into an oiled baking tray – use the back of a wet spoon if it’s too sticky.
Bake at gas mark 5 until golden brown on top. Take out and let rest for 5min before cutting into squares when the bars are still in the tin. Wait till cold and wrestle from the tin!
Lemon, poppy seed and cranberry loaf
1 cup plain flour
1 ½ cups self raising flour
2 tablespoons poppy seeds
½ cup cranberries
Rind of 2 lemons
1 ½ cups sugar
2 eggs
Juice of two lemons
1 cup milk
2 tablespoons olive oil
Mix dry ingredients.
Put wet ingredients into a bowl and whisk together.
Make a well in the dry ingredients and pour in the wet ingredients.
Fold the ingredients together. Do not over-mix. The mix should be reasonably moist – so add milk or flour to adjust (this can be a bit of a trial and error moment). Put into an oiled loaf tin and bake on the middle shelf on gas mark 4/5 until firm to touch and a knife comes out clean.
