This is the perfect recipe for those intimidated by the thought of making bread, because it uses a mix of bicarbonate of soda and baking powder instead of yeast. This means it’s faster to make, as you don’t need to wait for the yeast to activate; these sorts of loaves...
Our version of the nostalgic British biscuit, these make a legendary addition to any tea break. You can also try them filled with White chocolate icing or Salted butterscotch (see here and here). Or, if you can’t be bothered to make either of those, just have the...
This recipe has a neat little trick involving chocolate flavoured popped rice cereal; the kernels give an interesting crunch to the biscuits. Be careful when heating the chocolate, as it can burn easily. MAKES 8For the biscuits220g self-raising flour1 tbsp bicarbonate...
A little twist on a good old British favourite, as these are made with almonds and mixed peel. Although one of the more time-consuming recipes in this book, these are fun to make at the weekend and well worth the extra effort. The aroma as they bake is incomparable!...
Essentially a brioche recipe, these light, melt-in-the-mouth buns are great to make at the weekend when you have a bit more time than usual. It is a tricky and time-consuming recipe but, when you see the results, you’ll feel like a professional. The dough can be...
This recipe is gluten- and dairy-free and has a texture similar to that of fruit cake. It’s so simple to make and can be prepared in advance for the week. There do seem to be a lot of ingredients, but if you do a lot of baking you will have these things in your...
The secret to really great porridge is in the oats: toasting them in a little butter before incorporating the milk brings richness and a delicious nutty flavour.Try it with home-made jam dolloped in the middle of the bowl and sprinkled with some more toasted oats....
This makes for a hearty breakfast or brunch at the weekend when you’ve more time (or guests to impress). If you haven’t any white truffle oil you can use Fried onion vinaigrette or Microwave brown sauce instead. The tomato and rosemary cake can be prepared the night...
A crumbly homemade nut crust sets this tart apart from other berry pies. It can be made up to three days ahead and refrigerated until ready to use.YIELD: SERVES 8CRUST¼ cup each almonds, pecans, and hazelnuts¾ cup whole-wheat flour¼ cup sugar¼ tsp. salt6 Tbs. chilled...
Avocados give this luscious dessert its rich, creamy texture. The key is to use avocados that are neither underripe nor overripe, both of which have superstrong avocado flavor.YIELD: SERVES 43 Hass avocados (2 cups mashed)¼ cup plus 3 Tbs. raw agave nectar¼ cup plus 2...
This dairy-free, no-bake dessert is made with a cashew “cream cheese” that is sweetened with agave nectar, then chilled atop a macadamia nut crust.YIELD: SERVES 122 cups macadamia nuts1½ cups cashews½ cup pitted Medjool dates¼ cup dried coconut6 Tbs. coconut oil,...
Good luck eating just one of these tender, chewy chocolate chip cookies.YIELD: MAKES 24 COOKIES1½ cups crunchy peanut butter2¼ cups spelt or all-purpose flour1 tsp. baking soda1 tsp. salt1½ cups maple syrup2 tsp. vanilla extract1½ cups vegan chocolate chips Preheat...