A very simple and quick recipe which can be made in about 5 minutes. I know I say that about lots of recipes, but I really mean it this time!
As there’s no butter (ie: fat) in this recipe, they are best eaten on the day or next day. You can pop them in the microwave for a few seconds after that if you want.
There are no preparation pictures for this recipe because it’s just everything in one bowl so nothing very interesting or difficult to see. Don’t you just love an “all in one” bowl recipe? Just so simple and easy to clean up too.
So a bit different from the usual brownie recipe are these Lemon Brownies. You expect to have a light cake when you see them but they are brownies and brownies are more dense than traditional sponge cakes and these have a nice bite to them plus they have a great lemon kick!
This recipe will make delicious sausage rolls for everyone to enjoy and one of the best highlights is you can adapt them to vegetarian, gluten free and change the flavours around. The smell of these baking will bring them all running to the kitchen! They are best eaten on the day they are made but will keep for another day or so in an airtight container. Heat gently if you like them hot.
A lovely recipe from GBBO Winner, Jo Wheatley which came from her auntie so it’s got great heritage. These muffins are full of chunky bits of sweet apple and they are low in fat. Using apples such as Pink Lady help to keep the addition of processed sugars down.
They are low in fat too but that means they won’t last very long. If you can, enjoy them on the day they are baked but they do freeze well which is a bonus. Wrap them individually and just take out of the freezer a couple of hours before you need them.
Love this ever so easy recipe which uses a food processor to make and that’s it! If you don’t have a food processor, you could use a blender and I think it may also work in a Nutri Bullet.
It’s full of lovely oats which I’ve blitzed before proceeding so I basically have Oat Flour. It gives a better result once baked. It’s perfect to use up a couple of over ripe bananas and there’s no butter in the recipe. We use oil instead. Sunflower is good but equally, vegetable oil will work too. The last bit of good news is there’s no refined sugar either. It just keeps getting better! You can choose from honey, maple syrup or like me, use Agave Syrup.
Found this recipe for very quick and simple Gluten Free Bread Rolls using only 3 ingredients and had to think long and hard about making them. I was so sure I would be wasting produce and they would be awful that it took me a number of weeks and a worldwide pandemic before deciding to try them!
Wish I had made the decision earlier. I honestly can’t believe how amazing these rolls are. I’ve made them and I’m still in total disbelief. They are just so good; they turn out light and delicious and will stay fresh in an airtight container for up to 4 days. They also toast beautifully too!
You need just 3 ingredients to make these bread rolls. Yes you read right …. three ingredients. That’s all. One bowl, a whisk and a muffin tin. In under 20 minutes, you will have the most light and totally great bread rolls. These rolls are like a little baking miracle 🙂 🙂
You can get 6 large rolls out of this recipe or about 8 medium sized ones. If you go for hand held, bite sized rolls, then you should get 10 from the recipe.
I follow the very talented Jo Wheatley of GBBO and have one of her baking books which I refer to regularly. She was one of the winners at the start of Bake Off and had such a passion and love for baking that I knew she would be hugely successful which she is.
Her Poke Loaf is a joy to make and of course to eat! There are lots of variations and I’ll list them below in the recipe. Jo originally covered her loaves with buttercream but for lots of reasons, I changed it up a little and am very happy with the result. I think these turn out to be the perfect “piece of cake” with that morning or afternoon break and works perfectly for a Coffee Morning.
A very simple, all in one bowl recipe which you can choose to decorate your way. Finish with a flourish and make the raspberry flavoured buttercream I’ve used here or make a simple icing to spread across cooled cupcakes. Whichever way you decide, they will be a big hit!
It’s great to be able to use frozen raspberries in this recipe. It means they are a great stand by recipe to use when visitors are expected.
You can make about 24 mini muffins or 12 average sized delicious servings from this recipe. They are totally yummy and it’s really nice to offer a savoury bake at the start of a Coffee Morning, Afternoon Tea or just as part of a buffet.
For a healthier version, I replaced the flour with Spelt Flour which is far less processed and easier for you to digest and it worked well.
The type of cheese you use is up to you but you do need a good strong tasting cheese to get that hit. I used fresh grated Parmesan and it worked so well with the sundried tomato and thyme. I’ve previously used Mature Cheddar also but I would suggest you increase the quantity.
So simple, so quick and so delicious. I made these Gingerbread Cupcakes and they were a huge hit with everyone. There’s a really nice kick of spices but it doesn’t take over and the gingerbread buttercream is a treat!
So I know there seems to be an excess of ginger related recipes happening now but I have a tin of treacle that’s about to run out and a tub of bicarbonate of soda that has a “use before” date drawing near so I’m using them up with my ginger recipes. If you don’t like ginger, I apologise in advance 😉
This is a light and moist ginger cake which is just so delicious. It’s made in a brownie tin or you can make it in a 2lb loaf tin, with a few tweaks in baking time. Oh did I mention no mixer? Yes I love a recipe that just literally needs mixing and no equipment.
Oh the smell in the house! Seriously, the smell was heavenly and just full of comfort. It was like Christmas was bottled and let loose at ours.
