A melt-in-the-mouth teatime treat! Extremely easy to make!
This is an amazing layered vertical sponge with candied rhubarb and a summer berry buttercream, and meringue topping. A real showstopper!
A very quick bread that has plenty of taste. The cranberries add a touch of tartness. The bread is fantastic toasted with Seville Orange marmalade.
Delicious Rye Dough with figs
Super easy no kneed recipe - fantastic with cheese board or for breakfast! great for when have friends staying
Delicious little buns to share with your little coffee,
Fruity and Nutty - makes great toast!
Delicious Rye Dough with dates and walnuts
To add a little crunch I topped with chopped caramelized hazelnuts dusted in cocoa
A delicious and easy banana bread recipe. So easy to pull together and best eaten when slightly warm. Ours doesn't last long in our house, we use it for breakfast, packed lunch and after school snacks. Ripe bananas work the best.
Delicious and refined sugar free super food breakfast cake.
Little drops of heaven
Scrumptious and moist banana oats muffins (for kids) with no added sugar. Pure organic and packed with nutrients and....very yummy too.
Slightly sweet muffins - great with peanut butter!
Rhubarb cake with vegan meringue topping.
Super soft and moist, dairy free, egg free vegan orange cake
A fruit filled, year-round bake that comes alive in your mouth; a delightful fusion of cranberries, orange and vanilla!
A gloriously light, tangy orange sponge pudding. Serve with orange marmalade ice cream or clotted cream. Perfect for cold, dreary days.
A generous loaf of fruit bread loved by all my family with a cup of tea .
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.
This recipe freezes well, and if sliced before freezing, can be toasted as needed.
Sometimes you need something special! Whether you'll have this bread for breakfast or during a meal, the unique taste is going to stay with you. Enjoy!
A delicious way to use up extra sourdough starter
With the current autumn and the colder months, we notice greater desire for carbohydrates, especially those not healthy .. I try meet you half way and share with you more healthy alternatives, eg. cake
An easy recipe for moist apple cake using leftover sourdough starter
Great with cheese, not too sweet for sandwiches and perfect just toasted with fresh dairy butter - what's not to love!
A moist loaf full of flavour from the hazelnuts and spice mixed with the sweetness of the prunes. Versatile with sweet toppings as well as savoury.
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.
Super spelt recipe from our friends at Seasoned Cookery School
Gorgeous, soft loaf cake with a warming hint of spice and the tang of apples - made in a panibois
These gluten free muffins are a favourite with children. The addition of lemon zest and poppy seeds makes them really special.
A good combination of tea and bread. Make 8
This simple, versatile cake looks stunning if made with young, pink new rhubarb that comes into the shops in January. The rhubarb can be substituted with blueberries , raspberries, plums or strawberries if you would like to vary things a bit.
Makes 6 large muffins: you can make these at any time of year using frozen raspberries, but using fruit in season make deliciously fruity muffins with a lovely citrus burst in the mouth, and the ground almonds add richness and moistness without making the result too heavy. These went down very well in the office at Shipton Mill!
This apple tart takes a tad longer to prepare due to cooking and pureeing the fruit prior to baking, but it produces a lovely smooth tart with a good flavour, and looks really good if you leave red skins on the sliced apples for decoration - only if you're using organic fruit though. The gluten-free pastry can be made in advance and kept cool in the fridge for up to 3 days.
This is a delightful, soft beautifully flavoured cake which is gluten free and easy to make. It doubles up nicely as a pudding served with fruit and ice-cream.
Lovely fruity desert encased by wonderful pastry.
For breadmaker, makes 750g approx loaf
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).
Twisted and plaited crown shaped loaf flavoured with a smooth damson purée jam, made using an overnight sponge.
This sticky toffee pudding is packed with sticky dates, dark brown sugar, strong white flour and is surprisingly light for the amount of butter involved!
A guten-free cake naturally sweetened by sweet potato and dried fruit, with buckwheat flour and chestnut flour.
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/
Moist, delicious banana bread recipe - that looks beautiful too!
Made in muffin tins to puff up and make a "snail shell", these lovely spelt buns ooze with buttery toffee and sticky date pieces. Best served warm from the oven with a steaming cup of tea or coffee to chase away the winter shills. Leftovers (if there are any!) will reheat well and can be frozen and zapped in the microwave for emergencies. There is a picture but it doesn't always seem to view in Firefox!
This is one of the best lemon cakes I have ever baked. The cake is very fragrant (thanks to a candy-like liqueur limoncello), moist and finished with smooth lemon glaze. The best with tea or milky cappuccino. Enjoy! :)
This loaf cake is soft and fluffy, and very moist on account of the lemon drizzle, stained a deep pink from the lavender.
A deliciously nutty and treacly spelt loaf for all times of the day.
This recipe makes a wonderful moist cake but due to the type of ingredients it does require a food processor! I regularly include this healthy cake in my chidren's lunch boxes. It keeps for a week in the fridge and any dried out crumbs may be served with icecream or part of a custard style desert, so there's no waste!
These are great for traveling or picnics - moist and filling and no need for butter or other fillings!
A delicious, soft bread similar to a brioche - great for an afternoon tea in the dark and cold season (not just on Halloween).
The Queen of Banana Bread. This quick and easy recipe is a delicious all purpose treat, which can be made and served within the hour. The hardest part of the process is clearing up afterwards so I have given the quantities for making two loaves. Any excess can be sliced and frozen.
A raspberry flavoured cake with raspberry buttercream, chocolate ganache glaze, topped with vanilla buttercream and raspberries. Yum!
An exquisitely flavoured rye sourdough, which was a softer, lighter loaf than I expected.
Slightly sweet and amazing with blue cheese such as Roquefort, or a lovely strong English Cheddar, this special loaf is quite something to put on the table.
Full bodied, hearty bread with a great texture
Very quick to prepare and using chestnut four, this wheat-free pancake is delicious served hot for breakfast.
A lovely wholemeal/organic white bread with a delicate walnut crunch and sweet pears poached in mead with an extra hint of honey. This little beauty can be made with a 60/40 mix of wholemeal / white or add light rye flour for a little extra flavour. Rye gives it a stronger texture. When I lived in Germany, Birnenbrot was always made with light rye flour. My two young boys however are not fooled by me trying things different on the bread front, so you can use wholemeal which keeps the crumb soft! We adults enjoy this with a bit of gorganzola , camembert, or Roquefort (no need for chutney) and a lovely glass of your favourite red or white wine. The boys love this for breakfast too, warmed up with butter. I used Lindisfarne Mead from a recent trip at Easter, but apple juice works just as well.
Great for using up spotty bananas, works with both plain and wholemeal flour, kids love em!
Enriched dough and fruit bun
The easiest tasty traditional Welsh Bread, lovely with Welsh Butter
A great belly filler for cold days
Fruit sponge with beetroot
Autumnal apple dessert cake with a hint of spice to warm the soul
A strongly-flavoured savoury bread – good with cheese and nuts for a nutritional meal.
A sweetish fruitbread, yet without sugar.
Sweeta and cake like but quicker than any other scone
Very traditional, caraway flavoured sourdough buns, filled with cider soaked fruit.
Moist and Delicious for Spelt Lovers
This is a movable feast. The basic idea is a rich yet light chocolate tart, in a crisp pastry shell with a fruity bit in the middle. For the Christmas theme I suggest using a cranberry mincemeat.
A light fruity Christmas jam packed with berries and fruits with a hint of jasmine flower and rose fragrant.