- #1609066BJB March 15, 2017 at 2:29 pm
Honey Wholemeal Slice:
125 Butter. 1/2 cup Honey. 1/3 cup Brown Sugar. 1 1/2 cups Coconut. 1 1/2 cups Rolled Oats. 1 cup Sultanas. 1/2 cup wholemeal Self Raising Flour.
Combine Butter, Honey and Sugar in a saucepan, stir over low heat, without boiling, until butter is melted and Sugar is dissolved.
Combine remaining ingredients in a large bowl, stir in butter mixture. Press mixture evenly into greased 19 x 29 lamington tin. Bake at 180 oC about 20 mins. Cool in pan. Cut when cold.#1609067BJB March 15, 2017 at 2:45 pm
Muffins? This recipe works really well with rhubarb:
Apple or Rhubarb Muffins:
1 cup flour
1 cup Wholemeal flour
4tsp baking powder
1/2 tsp salt
1 cup milk (I use apple puree instead for added apple flavour)
11/2 cups (at least) chopped apples, skin on, or rhubarb.
3/4 cup sugar (or less to taste)
Melt butter in microwave, add egg & milk, mixing lightly. Fold into dry ingredients, along with apples. Spoon into 10-12 greased or lined muffin tins. Sprinkle tops with cinnamon & sugar, bake at 220C for 15 mins or until golden.#1609161BJB March 16, 2017 at 7:59 am
Wholemeal Banana Nut Bread:
4 tablespoons vegetable oil
125g (1/3 cup) honey
3 ripe bananas, mashed
1 teaspoon vanilla essence
220g (1 2/3 cups) wholemeal flour
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
3 tablespoons hot water
60g (1/2 cup) chopped walnuts
Prep: 20 minutes |Cook: 1 hour
1. Preheat oven to 160 C.
2. In a large bowl, beat oil and honey together. Add eggs and mix well. Stir in bananas and vanilla essence. Stir in flour and salt. Add bicarbonate of soda to hot water, stir to mix, and then add to the mixture. Blend in chopped nuts. Spread mixture into a greased 23x12cm loaf pan.
3. Bake for 55 to 60 minutes or until a skewer when inserted comes out clean. Cool on wire rack for half an hour before slicing.#1609260BJB March 16, 2017 at 6:46 pm
Wholemeal Raisin Scones:
1 cup Plain Flour. 4 1/2 tspns Baking Powder. 1/2 tspn salt. 2 cups Wholemeal Flour. 50 gr Butter. 2 Tblspn Honey. About 1 cup Milk ( I use more) 1/2 cup Raisins.
Sift P Flour and Baking Powder, mix in Wholemeal Flour, into a bowl. Melt Butter and Honey together and add to Flours and Baking Powder, add Raisins. Add enough Milk to form a soft dough.
Roll out to and cut and Bake on Oven tray lined with Baking Paper @ 200 oC.#1609345BJB March 17, 2017 at 2:25 pm
Easy Banana Loaf:
125g Butter, melted. 3 ripe Bananas, mashed. 1 tspn Vanilla Essence. 2 Eggs, Lightly Beaten. 1 Cup Brown Sugar. 1 cup Plain Flour. 1 cup Wholemeal Flour. 2 tspns Baking Powder.
Pre heat Oven to 200 oC, ( 180 fan forced). Line a loaf tin with baking paper and set aside.
In a bowl, mix the Butter, mashed Bananas, Vanilla Ess.,. Eggs and Brown Sugar.
Fold in Flours until just combined.
Bake for 40 minutes or until skewer comes out clean. Leave to cool in the pan for 10 minutes and the cool further on a wire rack.#1609423BJB March 18, 2017 at 2:26 pm
Old Fashioned Ginger Cake:
225g Wholemeal Flour. 1/2 tspn baking Soda. 2 tspn Ground Ginger. 100g Butter. 100g Brown Sugar. 4 Tblspns Golden Syrup. 2 Tblspns Milk. 1 large Egg.
Stir together the Flour, Baking Soda and Ginger in a large Bowl.
Melt the Butter in a saucepan with the Sugar and Golden Syrup.
Cool Slightly, then beat in in the Milk and Egg.
Stir in the liquid ingredients into the Flour. Beat well, then turn into a good size Loaf Tin.
Bake in the oven at 180 oC for 40-45 minutes, ’till well risen and firm to touch.
Comment: If liked a darker cake, use Treacle.#1609465BJB March 19, 2017 at 8:22 am
Ingredients: FOR HOT CROSS Buns
500g wholemeal plain flour
50g raw caster sugar
1 tablespoon dry yeast
125ml soy or oat milk, lukewarm ( could use ordinary milk if wanted )
125ml water, lukewarm
1 teaspoon salt
1 tablespoon ground mixed spice
1 tablespoon grape seed oil ( could use Butter, instead )
1 egg, lightly beaten
50g currants or raisins
50g mixed peel
2 teaspoons clear honey for glaze
25g arrowroot flour & water for the crosses
Mix all the ingredients and knead for 10 minutes. Leave to rise for one hour, shape the buns and use a piping bag to put crosses on top. Bake 220°C for 20 minutes. Glaze with honey and return to oven for 3 minutes.#1609696BJB March 20, 2017 at 2:26 pm
Steam Carrot Pudding (2):
125g Butter. 1 1/2 cup grated apple. 3/4 cup raisins. 1/2 tspn grated nutmeg. 1 1/2 tspns Baking Powder, 1 1/2 cups Wholemeal Flour. 1 cup Brown Sugar. 1 cup Grated Carrot. 1/2 tspn ground gloves. 1 1/2 tspn cinnamon.
Cream Butter and Sugar, add Apple, Carrot and mix well. Add rest of ingredients.Steam in greased pudding basin, with lid on, for 2 hours.
Great with Cream or Ice Cream#1609767BJB March 21, 2017 at 8:03 am
Wholemeal Sponge Cake:
•6oz (170g) Wholemeal Flour
•6oz (170g) Butter
•6oz (170g) Raw Cane Sugar
•2.5 Tsp baking powder
•2 Drops Vanilla Essence
•A squeeze of lemon juice.
Grease and flour 2 x 7” ( 13cm ) sponge tins.
Beat the butter and sugar until mixture is light and creamy, break in the eggs.
Sieve the flour and baking powder into the mixture, return the bran left in the sieve to the flour (this airs the flour). Put the mixture in the prepared tins, smooth out.
Bake in the centre of the oven 320 F, 141 C, Gas Mark 3. for about 25/30 minutes.#1609768BJB March 21, 2017 at 8:22 am
Wholemeal Apple or Pear Cake:
3/4 cup raw sugar
2 eggs, lightly beaten
1 cup wholemeal SR flour
1 cup wholemeal plain flour
1/2 cup milk
1 large green apple
dried dessert figs or pears
1.5 cups rolled oats
1 tsp cinnamon
2 Tab honey
1/2 cup each coconut and bran
90g melted margarine
1.Cream marg. and sugar, add eggs one at a time (beating well after each addition).
2.Fold in sifted dry ingredients, alternating with milk – mix well.
3.Spoon into prepare 20cm cake tin.
4.Peel and core apple then slice with a potato slicer! Cut figs in half and arrange them cut-side-up on top of cake mixture. Top with the thin slices of apple.
5.Quickly prepare topping and spread evenly over cake, pressing down well.
6. Cook in moderate oven for 50 minutes. Cool in tin for 15 minutes before turning out.
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