Sourdough Banana Bread

Now the kids are back to school. Its back to lunchbox prep and baking for me. One thing they love to take in is Banana bread. I usually make mine with spelt flour and maple syrup and have been testing a recipe that can use up the sourdough discard.

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You will need:

2 cups / 250g spelt or plain all purpose flour

1/2 teaspoon baking /bicarbonate of soda

1/2 teaspoon salt

1/2 cup / 113g softened butter

1/2 cup / 100g soft brown sugar

1/2 cup / 100g demerara or raw cane sugar

2 large eggs

1 teaspoon vanilla extract

3 large bananas mashed

1 cup / 250g sourdough starter/ discard

METHOD

  1. Preheat oven to 180oC / 350oF. Grease and line standard size loaf tin.

  2. Placed softened butter and sugar into a medium to large mixing bowl and mix until well combined. Add in eggs, vanilla and mashed banana and mix until combined.

  3. Add in flour, baking soda, salt & sourdough starter/discard and mix until combined. Spoon or pour into baking tin and bake for 55 - 60 minutes or until skewer comes out clean.

  4. Leave to cool in tin, remove from tin and enjoy.

Sourdough Crepes

Here is a super quick crepe recipe that doesn’t need to be left to rest so can be made as soon as the batter is ready.

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Recipe makes 6 medium sized crepes

You will need:

1 cup / 250g sourdough starter discard

3 eggs

3 tablespoons melted butter

1/2 cup/125ml milk - I used oat milk.

Butter to cook

Filling of your choice.

METHOD

  • Put all ingredients in a medium or large mixing bowl. Whisk until combined.

  • Heat Pan and add a small bit of butter to the bottom of the pan.

  • Ladle the mixture into the pan and swirl around until it covers the base of the pan. Cook until the edges are crisp.

  • Flip Crepe over and cook for a minute or so until cooked and repeat until you have finished your batter.

  • Enjoy with your favourite toppings.

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Chocolate Sourdough Pancakes

Here is another quick easy delicious way to use up your sourdough starter discard.

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You will need:

2 cups of flour

1 teaspoon baking powder

1 teaspoon bread or bicarbonate of soda

2 - 3 tablespoons cocoa powder

A pinch of salt

1 cup / 250g sourdough starter discard

2 eggs

4 tablespoons / 50 g melted butter or vegetable oil

2 tablespoons maple syrup

2 cups / 454g oat milk

to serve : maple syrup,Chocolate sauce, fruit & any of your favourite toppings.

Method

• Mix flour, baking powder, cocoa, bicarbonate of soda and salt in a medium sized mixing bowl.
• Mix sourdough starter, eggs, maple syrup and milk in a large jug.

• Add wet ingredients to dry ingredients and mix until combined. Then add melted butter.

• Ladle mixture onto hot plate or pan and cook in batches. Enjoy with some chocolate sauce, maple syrup and your favourite toppings.

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Sourdough waffles

I am really loving the wonderful world of Sourdough and exploring all the delicious things to make with the sourdough discard.

These Waffles are simple to make and really tasty.

Makes 7 - 8 depending on the size of your waffle iron.

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Sourdough Waffles

You will need:

2 cups of flour

1 teaspoon baking powder

1 teaspoon bread or bicarbonate of soda

A pinch of salt

1 cup / 250g sourdough starter discard

2 eggs

4 tablespoons / 50 g melted butter or vegetable oil

2 tablespoons maple syrup

2 cups / 454g oat milk

to serve : maple syrups, fruit & any of your favourite toppings.

Method

• Mix flour, baking powder, bicarbonate of soda and salt in a medium sized mixing bowl.
• Mix sourdough starter, eggs, maple syrup and milk in a large jug.

• Turn on waffle iron.

• Add wet ingredients to dry ingredients and mix until combined. Then add melted butter.

• Ladle mixture into waffle iron and cook in batches. Enjoy with some maple syrup and your favourite toppings.

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Simple Sourdough Discard Scones

This is another recipe that I make using up the sourdough discard. Its quick and easy as always, the recipe makes enough for us to freeze half for another day.

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Makes 14

You will need:

1 cup / 250g sourdough discard

2 eggs

1 cup / 250ml oat milk plus extra to glaze

4 1/2 cups / 630g plain flour

2 tablespoons baking powder

6 oz / 170g butter, diced

90g coconut or brown sugar

METHOD

  1. Preheat oven to 180Oc. Line 2 baking sheets with parchment paper.

  2. In a medium size bowl add the flour, baking powder and sugar mix together and rub in the butter.

  3. In a large jug mix together sourdough starter, eggs and oat milk and mix until combined then add to the dry ingredients. Mix until just combined and all the flour is incorporated.

  4. Turn out onto a floured surface or and shape and cut out scones and place in baking trays.

  5. Brush the tops of the scones with milk and bake for 10 - 12 mins or until browned and when tapped they sound hollow.

  6. Allow to cool and enjoy with some butter and your favourite jam.


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Pumpkin Pie

We were discussing what we would like to have for our Thanksgiving Dessert and PIE is a firm favourite in our house. I had roasted all the pumpkins I had and made a lovely pumpkin puree. I used some of the puree to make some delicious pumpkin bread and the rest of the puree to make these pumpkin pies.

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This recipe makes two pies

SPELT PASTRY

YOU WILL NEED

480g/3 cups spelt flour

40g/2 1/2 tablespoons raw cane brown sugar

270g cold butter, diced

30ml/ 2 tablespoons cold water

FILLING

1 cup pumpkin puree

1 can condenced milk

1 large egg

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt.

METHOD

  • Place flour and sugar in a medium and mix together, Add butter and rub it in until the mixture remebles fine breadcrumbs. Add the water 1 tablespoon at at time and mix until the pastry comes together.

  • Put into a ball, flatten and place into clingfilm in the fridge for 30mins or the freezer for 10 mins.

  • Grease and flour pie or tart tin. Roll out pastry and place into the tin. Don’t worry if the pastry breaks, simple press it back together, trim and place in the fridge or freezer to set. Roll out extra dough and cut into shapes that you would to use, I decided to use pumpkins this time.

  • Preheat oven to 180oC once tarts are set top with parchment paper and bake blind with baking beans for 10-15mins.

  • Make the filling by combining all the ingredients together in a medium sized bowl with a whisk.

  • Remove Pie cases from the oven, remove the parchment paper and the baking beans and divide the filling in between the two tart cases. Decorate with extra pastry shapes.

  • Bake at 180oC for 20-25mins until the tart is just set. Remove from the oven and allow to cool in the tin. Once completely cooled, remove from the tin, slice and enjoy with some cream and or butterscotch sauce.

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Pumpkin Bread

Fall or Autumn is all about pumpkins & squash. I chopped up and roasted all the pumpkins that I had in the house as part of my table display. Once the pumpkins were roasted, I removed the skin and pureed them, then used the puree to make some Pumpkin Pies and this delicious Pumpkin Bread.

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Here is the recipe:

YOU WILL NEED

1 cup plain or all purpose flour

1/2 teaspoon baking soda

1.2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

85g softened butter

1 cup sugar

1 large egg

1 cup pumpkin puree

METHOD

  1. Preheat the oven to 180oC and grease and line a loaf tin.

  2. In a medium size bowl, combine the dry ingredients and mix well to combine. In another bowl mix/cream the softened butter with the sugar.

    KITCHEN TIP!!!! If your butter is hard grate it into the bowl this well help to soften it. You can also chop it into cubes and mix in with an electric mixer until it softens.

  3. Once the butter and sugar are combined, add the egg and mix well. Then add the pumpkin puree and mix well. Don’t worry if the mixture looks a little curdled at this stage.

  4. Add the flour and spice mixture and mix until combined. Spoon the batter into the loaf tin and place into the centre of the oven and bake for 50-60mins or until the top is almost browned and a skewer inserted into the centre comes out clean.

  5. Remove from the oven and allow to cool. Once cooled slice and enjoy. This bread can be stored in an air tight container.

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Gingerbread Cupcakes

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It is the season for all things spices. This morning I decided to make some of these lovely spelt gingerbread cupcakes. I had some leftover gingerbread cookie dough in the freezer and thought that they would be a lovely topping for these cupcakes.

I use this base recipe when ever I am baking with spelt for cupcakes. I substitute flavourings and fruits for variety. For example, cinnamon and blueberry or cinnamon and banana or banana and coconut.

You will need:

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1 cup of spelt flour

1 cup of plain flour

1 tablespoon baking powder

1 teaspoon ginger

1 teaspoon cinnamon

1 large egg

2/3 cup / 160ml vegetable oil

3/4 cup / 180ml maple syrup

1/3 cup / 80ml milk

Topping

Gingerbread Icing

Gingrebread Cookies recipe can be found below,

Rosemary (optional)

METHOD

  1. Preheat oven to 180oC and line a 12 case cupcake/muffin tin. Mix all dry ingredients in a medium size bowl. Mix wet ingredients in a jug and add to the dry ingredients.

  2. Mix until combined and spoon into cupcake cases, Bake for 20 - 25 mins, until risen, slightly brown and skewer comes out clean.

  3. Leave to cool. Once completely cooled. decorate by piping on icing, add gingerbread and rosemary.

    ENJOY!!!!



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Gingerbread Cookies

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Tis the season for all things Gingerbread. Ever wonder about why Gingerbread associated with Christmas?

Gingerbread was sacred and was only allowed to be made during Christmas and Easter so that’s probably why its seen as a Christmas delicacy.

Ginger root was first cultivated in ancient China, where it was commonly used as a medical treatment. From there it spread to Europe via the Silk Road. Queen Elizabeth I is credited with the idea of decorating gingerbread cookies, after she had some gingerbread made to resemble the dignitaries visiting her court. Elaborately decorated gingerbread became synonymous with all things fancy and elegant in England.

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My children love making these cookies, choosing the different cutters and the best part decorating them. You can also use this recipe to make one large gingerbread house.

You will need:

INGREDIENTS

440g self-raising flour
125g plain flour
1 tbsp ground ginger
2 tsp ground cinnamon
200g soft brown sugar

185g butter, diced

40g molasses or treacle
80g golden syrup
2 eggs

ICING
100g icing sugar sifted
water or lemon juice

sweet and sprinkles

  1. Place all dry ingredients - flours, ginger, cinnamon, brown sugar and butter in a food processor and pulse until the it resembles

    breadcrumbs.

  2. Whisk the treacle, golden syrup and eggs in a small bowl. Add into the food processor and pulse until it comes together as a dough.

  3. Turn the dough out onto a lightly floured parchment paper, divide into two parts and roll out each section of dough. Place into the freezer for 15 mins.

  4. Preheat oven to 180oC. Line baking sheets with parchment paper,

  5. Remove dough from the freezer and cut out cookie shapes and place on baking sheets.

  6. Bake for 10 - 15mins depending on sizes of cookies, until slightly browned on the outside.

  7. Leave to cool on trays. Once cooled place cookies on cooling wraps and make icing by mixing icing sugar with water or lemon juice. You want the icing sugar to be thick enough to pipe or spoon so it will not drip over the edges and so it will set.

  8. Decorate with sweets or sprinkles of your choice.

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Quick, Easy, Tasty, Chocolate Avocado Mousse

If you need a quick dessert. This is a great last minute healthy dessert recipe. Also love this recipe, as I get to sneak Avocado into the children. My children are not a fans of Avocado but really love this dessert. The mousse has a lovely creamy consistency and tastes amazing. It is super quick and easy to make.

Makes 4 pots

You will need:

100g dark chocolate plus extra to grate ontop.

2 avocados

1 x 160ml can of coconut cream

2 tablespoons cocoa powder

3 tablespoons of maple syrup

1 tsp of vanilla extract

3 -4 drops of pure essential oil (food safe) I use DOTERRA essential oil. We love wild orange or peppermint.

To serve

grated chocolate / fresh berries.

METHOD:

  1. Melt chocolate in a heat proof bowl either in a microwave in 30 second intervals, stirring after each interval until melted. Or on the stove in a heat proof bowl over a pot of gently simmering water. Once melted set aside to cool slightly.

  2. Place the remaining ingredients into a nutri-bullet or small blender and blend until smooth.

  3. If desired add 3 - 4 drops of CPTG (Certified Therapeutic Grade) essential oil.

  4. Add the slightly cooled chocolate and blend well. Spoon into small bowls or pipe into small glass jars.

  5. Top with grated chocolate or fresh berries. Leave in the fridge until you are ready to serve.


ENJOY!!!!




Lemon Spelt Cake

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This lemon spelt cake is one of our go to bakes, its quick and easy to make, doesn’t take long to bake, has a lovely texture, is made using spelt flour so is easier to digest. Is refined sugar free and is made with maple syrup so doesn’t cause a blood sugar spike. It’s a delicious tea time treat and one of our favourites to bring along in our picnic basket. We often wrap this up and bring along when going to visit family and friends. All you need is some parchment paper, string/raffia and some flowers or herbs.

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Benefits of Spelt  - aids blood circulation, boosts the immune system, regulates metabolism. builds strong bones and aids digestion.

Benefits of Maple Syrup  - promotes healthy digestion, maintains sugar level and brain function and reduces stress.

Benefits of Dóterra Lemon essential oil  - cleanses the body and aids in digestion, improves the mood.

Benefits of Elderflower  - high in Vitamin C, is a powerful antioxidant.

INGREDIENTS

125g softened butter

175g white spelt flour (we love Kells spelt flour) https://kellswholemeal.ie/?s=spelt+flour

2 large eggs we love free range

1 1/2 tsp baking powder

175ml maple syrup

grated zest of 1 lemon or 5 -6 drops of Dóterra lemon essential oil

4 tablespoons milk or elderflower cordial

METHOD

  • Preheat oven to 180oC. Line a loaf tin with parchment paper. If you don’t have parchment paper grease and flour the tin.

  • Cream butter until is light in colour you can do this by hand with a wooden spoon or in a mixer with the paddle attachment. Add an egg and 1 tablespoon of flour and mix, then repeat with the second egg.

  • Add the remaining flour, baking powder and maple syrup and mix together until combined.

  • Add the milk or elderflower cordial. Pour or spoon into the lined or greased tin and bake for 30 - 40 mins or until a skewer comes out clean.

  • Leave to cool in the tin then remove and enjoy or wrap up.










Chocolate Chia Pudding - Breakfast / Dessert (PICNIC)

Hello… We’ve been spending alot of time at the beach and I try to make different things for our picnic basket. For me the deal is quick, easy & tasty. Please watch video showing just how simple, below.

This is a lovely pot to bring along to have as breakfast or dessert, top it with loads of yogurt and fresh fruit. Yum.

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Benefits of Chia seeds -

  • they are an excellent source of omega fatty acids, rich in anti-oxidants, they also provide fibre, calcium and iron.

Makes 2 medium or 4 small jars

INGREDIENTS

1/4 cup cocoa powder

4 tablespoons of maple syrup

1/2 tsp each vanilla and ground cinnamon

1 tin coconut milk or 1 1/2 cups of milk of your choice.

1/2 cup chia seeds.


METHOD

  • whisk all the ingredients together in a bowl or jug and then pour or spoon into jars.

  • top with yogurt and fresh fruit, leave to set in the fridge. Can be made overnight. I usually make it in the morning before we leave the house and it is ready to eat after an hour.

Other interesting facts about chia seeds - 2tbs of Chia seeds contain :

6 x more iron than spinach - 6 x more calcium than milk - 41 percent of your daily fibre &

64 percent more potassium than a banana.