So it was market day again today. I missed the last one, I think because of post #brexit blues, but tried to make up for it today by trialling my Chocolate Fudge cake. I’ve worked on the recipe and I’m pretty pleased with the result.
Every last bit of that sold, so I shall declare that a winner.
The stall looked rather nice today. The cake was quite as eye catcher, so definitely worth it. I may consider taking orders for whole cakes for resale, feel free to contact me via my Facebook page if you are interested.
The oatcakes also sold well again. there’s only a small supply left at Wright’s shop, so be sure to grab them quick if you missed the market today!
Served up hot with dairy free marge! Yum!
It’s been a while since I posted a recipe, so I decided to post about my favourite breakfast scone. These are super easy to make and tasty with just about anything!
When I became aware of my wheat allergy, I spent a lot of time experimenting with baking as the wheat free (and gluten free ) breads and rolls available at the time were really too dry and and sweet for my tastes, but sometimes I just get a need for something quick and satisfying. I remembered that when I was a Teenager we used to make these simple breads with plain flour, so I got the recipe from my mum and swapped in white spelt flour to begin with. It worked perfectly, so I started experimenting with flavourings and other flours for different uses.
After quite some time, I perfected the varient below as a breakfast bread. It uses fine oatmeal to make it particularly satisfying. This recipe makes just one bread, but it’s easy to scale up.
I use a griddle, but a dry and heavy frying pan works just as well.
1/4 cup or 32g Wholemeal spelt flour
1/4 cup or 32g fine oatmeal
1/4 teaspoon bicarbonate of soda
1/4 teaspoon of salt
Put the dry ingredients into the bowl.
Carefully add water to the side of the bowl. Mix in a little at a time
You should end up with a reasonably soft, slightly stick ball of dough.
Make sure your pan/griddle is warmed up to a medium heat. Flatten the dough out in your hands into a rough circle.
Turn it once it no longer sticks. Keep turning it regularly until it's golden brown. Should take just over five minutes.
If you gently press the sides and the bread springs back rather than denting, it should be cooked through.
Once it's properly cooked through it has a nice bready texture. Spread it with what you fancy! Best served hot 🙂
They are great with (quorn) bacon and sausages too. Happy eating!
Recently I’ve been experimenting using apple as an egg replacer. I’ve made several eggless chocolate cakes using applesauce and it seems to be going pretty well.
I think that might have been the first attempt there, but they have all come out much the same. Absolutely delicious, but loaded with calories!
Anyway, today I’m trying sweet potato instead of apple (although I did chicken out and use a little applesauce to bolster it.
Fresh out of the oven and it’s looking delicious.
I’ll do buttercream icing for it. The crumbs tasted awesome.
The finished cake!
I sent this recipe to a friend, but since Facebook doesn’t let one copy and paste from messages, I had to do a screen capture then edit. Yeah, I could have re-written it, but where’s the lazy ingenuity in that?
These are my staple bread most days.
Hope this is legible!
My partner bought some boxes of Kraft Cheesy Pasta and they’ve been kicking around the cupboard radiating “eat me”pheromones. I’m wheat intolerant and trying to cut out dairy, so it’s poison to me, but it’s bloody tempting poison. Tonight I experimented and managed to make a rather tasty, vegan alternative. Here’s how I did it.
1\3 cup of unsweetened almond milk
1 tablespoon of gram flour (plain gf flour would do just as well)
1teaspoon of nutritional yeast
1 tablespoon humus
1 teaspoon tomato paste
1 teaspoon of garlic powder
Juice of 1 small lemon
Paprika, pepper and salt to taste
100 g of wheat free pasta
Cook the pasta as per packet instructions. Whisk together milk, flour and yeast. Once pasta is cooked and drained, pour milk mix into pot, over pasta, add the rest of the ingredients and cook until the sauce is thickened. Serve immediately.