Because however much I’m eating low-GI foods, there’s no way I’m going low carb with this appetite. :p And who doesn’t love a warm slice of bread and butter when the weather starts to turn cold? Just need to top it with some elderberry jam and pair it with a nice hot choc…
- 500g/17.5oz wholegrain flour
- 1.5tsp baking powder
- 1tsp cinnamon
- 1tsp salt
- 1/2tsp cayenne pepper
- 1-1.5 cups of nuts and seeds (I used walnuts, brazils, sunflower seeds and pinenuts in equal porportions]
- 2 eggs
- water as needed
- 2tbsp honey (optional]
- seeds for topping (optional]
- mixing bowl and spoon
- loaf tin
- Preheat the oven to 160C/320F.
- Mix the dry ingredients thoroughly together.
- Mash in the egg and honey.
- Slowly incorporate cold water until the mix is a batter.
- Pour into a cake tin. Top with seeds.
- Bake until a skewer comes out clean. Ours took 45min, but it depends on how deep your cake tin is, how heavy your flour and how runny your batter. Far more variable than other loaves I have made!
Serve with butter and either cold cuts or jam. Or both.
Bonus: the last scraps from the garden. ^^
Called “dwarf” because this is the shortest pastry you can make without it being a crumble!
For the pastry:
- 200g sugar
- 200g butter
- 300g flour
- 1 egg
- cinnamon to taste
For the filling:
- mixing bowl and fork
- small pot and wooden spoon
- tart tray, greased or nonstick
- Thoroughly blend the sugar and butter. Leave to rest.
- Stone and dice the damsons and put them in a pot on a low heat. Wait until they release some juice before turning the heat up. Stew them down as much as possible, and remember to keep stirring.
- When the damsons are fully softened, add the sugar and bring the mix to a boil. Set aside to cool.
- Mix the flour and egg into the sugar and butter. Divide evenly between 12 tart spaces and make sure the walls are reasonably high.
- Spoon some warm damson mix into each casing. Don’t overfill as any bubbling will make the tarts impossible to remove from the tray. They are far too short to withstand rought handling!
- Bake at 160C for 25 minutes. The casings should still be soft, but should not dent too easily.
- Fully cool before removing and serving.
These were awesome to eat and have motivated me to try and use up all my jam and pie-filling jars this year. Wish me luck! ^^
TTFN and Happy Hunting!
Unsure what to call it. Not rice pudding as it was made with oat groats, but not porridge as it contained wholegrain oats. But it was nice.
Sort of fitting that an oats recipe goes up on Jon’s birthday. But I’m making a cake instead today. :p
For the oats.
- 2 cups oat groats
- 1 cup porridge oats
- milk to cover
- 1tbsp butter
- 1tbsp sugar
For the jam.
- 3 cups raspberries
- 10 plums
- 1 stem rhubarb
- 3 cups sugar
- 1tsp cinnamon
- 1tsp nutmeg
- 1tsp paprika
- large pot and spoon
- chopping board and knife
- small pot and spoon
- Soak the oat groats in milk with sugar.
- Chop the plums and rhubarb and mix with the raspberries. Put on a low heat to cook down.
- Slowly heat the oat groats to a boil and allow to cook.
- Mix the porridge oats into the groats and stir as they soak the remaining milk. You want a little bit of excess liquid when you turn the heat off.
- Add the butter on top of the oats and set aside to finish cooking in its own heat.
- Once the fruit is soft, add the spices and sugar and simmer, continually stirring, until the jam is thick.
- Serve the oats with a dollop of jam.