Chestnut Soufflés
A kind of flan-like / soufflé dessert. It expands quite a lot during the cooking in the oven. You can either eat them warm or store them in the fridge for a cold dessert... they are equally delicious.
Seirls with walnuts and raisins for bread machine
Delicious little buns to share with your little coffee,
Savoury Potato Cakes Baked in the Oven
These potato cakes are scrumptious and easy to make. They are a good way to use leftover potato. The ingredients are cold boiled potatoes (the floury kind), white and wholemeal wheat flour (half-half), plus olive oil, herbs, salt, pepper and other spices. The type of flour and seasonings can be varied according to taste and what you have in the cupboard.
Brownies
Literally the BEST brownie you'll ever make. Your family and friends will thank you for gracing their lives with these...
Savoury Biscuit Scones (Gluten Free)
A cheesy crunchy GF scone that goes very well with warming winter soups.
Lemon Layered Pudding
I've always been fond of lemon desserts, and the zest in this one gives it a great aroma.
Buckwheat Pancakes
Power packed Organic Buckwheat pancakes, easy to make & delicious with fruit, yoghurt & honey in the morning.
Sourdough English Muffins (makes 8+)
Inspired by ever growing quantity of discarded sourdough. Muffins are an any time scrumptious treat. Try toasted with Lemon Curd.
Muffins
Scrumptious and moist banana oats muffins (for kids) with no added sugar. Pure organic and packed with nutrients and....very yummy too.
Dried Cranberry & Fresh Orange Zest Loaf Cake
A fruit filled, year-round bake that comes alive in your mouth; a delightful fusion of cranberries, orange and vanilla!
Monique's sweet crêpe recipe
This recipe from my host mother in France is a regular favourite in our house -- great with lemon and sugar, though we sometimes also use savoury fillings
Cheats Pane Altamura
If you've time, look on the internet for Pane Altamura and the various ways to form the loaf It's informative and fun trying something different Many thanks to ABaker for the inspiration However if you haven't try this!
Orange Marmalade Steamed Sponge Pudding
A gloriously light, tangy orange sponge pudding. Serve with orange marmalade ice cream or clotted cream. Perfect for cold, dreary days.
Creamy pinhead porridge
This delicious creamy porridge made from organic pinhead oats, with berries, nuts and honey will provide heaps of healthy goodness and keep you going for hours. It is put to soak in the fridge overnight and cooks easily to perfection in just a few minutes in the morning.
Stollen. Slow, easy, no knead recipe
This stollen recipe is slow and easy. It takes minimal time preparing, but quite a time waiting. It needs a few hours to soak fruit, a rising time of 12-14 hours, plus second rising of 2 hours.
Fig and hazelnuts biscotti
This Italian biscuits called biscotti which means twice baked are my favorite festive bakes . Give it a go, your house will smell festive for hours, your cookie jar will be full ( not for long ) they are a real treat, perfect gift for friends and family.
Panettone
Panettone is a fickle, capricious beast in the truly Italian style, la donna è mobile and so is panettone. It sometimes doesn’t rise at all, especially if ingredients are not at the right temperature (eggs too cold, milk too hot). You need to be awfully patient through the mixing, folding, shaping and rise; it will take the best part of a day, not counting the sponge preparation the night before. But oh so rewarding if it rises and bakes impressively tall – the texture is Fluffy Central and it melts in your mouth wonderfully on Christmas morning.
Plain Scones
Top tips: • Don’t skimp on the raising agent (self-raising flour alone doesn't seem to do the job) • Work the mixture as little as possible • Don’t roll too thinly before cutting • Cut straight down, no twisting • Don’t dribble egg wash down sides
Amazing Sourdough Pancakes
Easy, luxurious, taste sensation pancakes, little effort needed, prepare night before and cook in the morning for a warming winter breakfast. Add maple syrup and a dusting of icing sugar and its heaven.
Buckwheat Pancakes
This is our 'go to' buckwheat pancake recipe. It is gluten free, dairy and egg free. I whisk it up in 2 minutes in the morning, let it stand for 2 minutes then it's ready to fry. You can have yoghurt, fruit, compote or just plain maple syrup on it.
Lemon Meringue Pie
This recipe uses a liquidiser (blender) to make a delicious lemony filling. Both filling and pastry may be frozen for later use.
Organic Pinhead Oats Porridge
This delicious and healthy porridge will keep you going until lunch time.
Rum Baba with lavender cream
This is a French classic with a floral twist. The rum-soaked baba is served with a light chantilly cream that is flavoured with lavender. Perfect for a summery dessert!
Chestnut Pancakes With Raspberry Mousse
For small and big foodies - a quick alternative for dessert or second breakfast for small and big foodies.
Chocolate brioche twists
We indulged ourselves with these brioche treats over the weekend. I made them with love for the people I love the most..
Cherry friands (gluten free)
I was given a friand tin for Christmas one year and I thought that the oval shape for little cakes was delightful. They will however taste just as good as small cakes cooked in a muffin tin. This recipe has been adapted as gluten free but are enjoyed by all, as they are a real treat.
Pao Angelo
This is an enriched loaf that I developed to celebrate the birth on the 11th of April 2017 of my first grandchild, Angelo Paul Milsom Alexandre, son of Sarah Louise Milsom Alexandre and her husband the Brazilian artist Wilson Cavalcante Alexandre. Pao Angelo immediately became Sarah's new favourite because both crumb and crust are soft, she says. The use of leaven with a complex provenance that includes elements from Puglia, Italy and San Francisco, California harkens back to my own childhood roots in the vineyards and orchards flanking the Russian River in northern California. For me it is richly symbolic: before being baked the tender crust was eggwashed and seeded representing new life and Easter, whilst the crumb, enriched with the best quality eggs, butter and milk, is redolent of the simple, yet exquisite dairy products from my pioneering maternal grandparents' farm on the Columbia River which forms the border between Oregon and Washington states where we often spent our Christmas and summer holidays. The plaited loaf is of 3 strands resembling the challah. It represents the strength of the three-fold cord and our interconnectedness as human beings who have been given the privilege of being stewards for a time of this wonderful planet. The blessing beneath (not illustrated) signifies that prayers have been said for the good health and well-being of those who contributed to it from the farmer who planted the grains of wheat and tended the fields until the harvest to the miller, the baker and, of course, for the well-being of those with whom Pao Angelo is shared. I hope you will enjoy this loaf as much as we do.
Pear & Hazelnut Muffins
These easy muffins are made in minutes, and perfect for lunchboxes or coffee-time treats.
St Piran's parsnip and pulse Pasties
A seasonal recipe, it may be pie week, but the week started on Sunday with St Piran's day, the patron Saint of Cornwall. To celebrate, here's a veggie variation on the traditional Pasty theme.
Porridge with almonds and cranberries
This traditional and delicious Porridge can be made using the organic pinhead oatmeal, a little sea salt and water. As you may know pinhead oatmeal has very thick, rough grains and the larger pinhead grains require a longer cooking time (even pre-soaking).
Gluten-Free Apple & Cranberry Pies
These are a fresh look at the traditional mince pie, although this recipe works equally well with gluten-free mincemeat.
Gluten-Free Stollen
Gluten-free marzipan lovers can join the feasting with this version of traditional, yeasted German Christmas bread. Made using Shipton Mill bread mix flour, it is enriched with ground almonds and bejewelled with cranberries and apricot pieces soaked in port.
Blueberry and hazelnut muffins with lemon and poppy seeds
These gluten free muffins are a favourite with children. The addition of lemon zest and poppy seeds makes them really special.
Gluten-free Rich Shortcrust Pastry
This pastry is truly 'short' and very yummy. Follow the method and make sure the dough is well chilled and rested before rolling out. Using cling film to encourage it into position means that the lovely soft dough will stay together - it really helps! But if you do find a couple of holes or cracks, just push them back together with your fingers.
Greek Yogurt & Orange Blossom Cake
This is one of my most popular cake especially during the summer months. It's light, moist and bursts with citrus and floral tones... I top it with crushed pistachios and rose petals for a middle eastern twist.
Rhubarb and Ginger Muffins
This recipe really packs a fruity Rhubarb and hot ginger punch. Really good. Great as a breakfast muffin or as a treat. Don't worry about the sugar in the rhubarb, you won't use all the syrup (though what's leftover makes for a lovely ice-cream syrup or cordial with soda water).
Vegan Cider-caramel Apple & Blackberry Fritter Doughnuts
Delicious, deep-fried fritter doughnut recipe, revamped with some great flavours. Vegan but certainly not a health food, these doughnuts make no apologies for their impact to your waistline! This recipe first appeared at my blog, https://blackdogwildlings.wordpress.com/
Spelt Chocolate Profiteroles
Delicious served immediately but will keep well in the fridge for a few days
Gluten-Free Millet and Almond Shortcrust Pastry
A delicious, light, crumbly, melt-in-the-mouth pastry - not just for the Gluten Free! If you enjoy making your own gluten-free blends from our range of flours, try starting your pastry experiments with this recipe: millet has a good magnesium content and the flour is lovely and creamy, and blending it with ground almonds and potato starch is a real winner.
Easy Gluten-Free Scones with Rice, Gram and Chia Seeds
A quick and easy recipe for perfect GF scones every time
Chestnut, Cranberry & Pine Kernel Madeleines
Makes 18 mini madeleines. This recipe is based on the traditional Italian Castagnaccio cake with pine kernels and fresh rosemary, which was eaten a lot during WW2 in northern Italy when wheat flour was in short supply and chestnut flour was considered a poor alternative. We've adapted it to make mini madeleines with the unusual combination of rosemary and cranberries. They can be an acquired taste - particularly if you're used to traditional French madeleines which use egg white as a raising agent and icing sugar to sweeten which makes a very light, sweet mouthful - this healthy version is chewier with only a little sugar, and the chestnut flour is high in protein. Tip: 9-hole silicone moulds with the firm wire surround are easy to handle and the madeleines release easily
Beetroot, Orange & Walnut Muffins
Moist and packed with flavour - these muffins are a real treat. Using vegetables in your cakes and muffins is a healthy option that adds flavour, colour and fibre to your recipe. Niki Segnit's Flavour Thesaurus describes toasted walnuts as having a 'hint of nicotine bitterness'; we've chosen to team them with earthy beetroot in this recipe (the recipe doesn't say toast the walnuts as the combined flavours work well without) and it works really well. The courgette provides a lovely succulent background, and the orange adds a final citrus burst. With all these flavours all you need is our white rice flour to provide the perfect base for a vegetable, fruit and nut muffin feast.
Blackberry and Raspberry Muffins
Luscious mix of fresh fruit muffins with a crusty almond topping, ideal with a cup of coffee for elevenses.
