Warm apple and almond puddings

I'm finally packing up my baby gear.  And I think this time it's for real. It's a different feeling than this time 2 years ago when I tried to do the same.  At that point I had my 2 kids, the perfect pigeon pair, a boy and a girl, where many people these days would feel content.  But deep down inside I wasn't.  I reluctantly started packing up my baby gear and sold one item but no more.  The maternal urge came a calling and I really wanted just one more. I never really  thought it would happen as we'd been telling everyone we weren't having any more and I didn't even discuss it with my husband as I thought I knew his response.

But I couldn't ignore the calling any more and my biological clock was ticking.  So I took the plunge and asked veggie daddy what he thought of the concept of a third.   He nearly drowned with laughter (we where swimming at the time) but rather quickly and without persuasion said.... yes!

We went through the pros and cons of having a third child, asked for advice, and really gave it plenty of thought (and even some lost sleep).  In the end it was gut instinct, would we regret not having a third, yes.  Looking back was it the best decision to make, absolutely yes!

Our cherub Parker has just turned one and he's a little champ.  He completes our family, gives us balance and brings us unconditional love every day.

So anyone else deciding whether or not to have one more.  While everyone is different, if you're thinking about it, do it.  You won't regret it.

On the flip side I don't have a great deal of time to share posts these days.  Plenty of delicious food being created and enjoyed, a few photos taken, but the creations just don't get written down. 
So here's one I made tonight.  Not too sweet and a nice size for family treat.

Warm apple and almond puddings

Warm apple and almond puddings

50g raw almonds
50g raw sugar
120g butter cubed
2 apples (granny smith or pink lady work well)
2 free range eggs
1 MC of milk
130g SR flour
1/2 tsp cinnamon
approx 1/4 cup golden syrup (or maple or rice malt syrup)

• Preheat oven to 180
• Grease pudding tins or use 12 silicon cupcake moulds
• Peel apple and thinly slice 1 half, roughly chopping remainder
• Place 1 tsp to 1 tbls of syrup into each mold followed by a slice of apple
• Place almonds in Thermomix bowl and grind for 5 seconds on speed 8
• Add butter and sugar and cream for 10 seconds on speed 6 
• Add the 1 and half roughly chopped apples and chop for 5 seconds on speed 6
• Scrap down if needed, add eggs, milk, flour and cinnamon and mix for 10 seconds on speed 5
• Spoon mixture into moulds and bake for around 20 minutes or until golden
• Invert to onto plates and serve warm with thick yoghurt or cream
• Enjoy!

Warm apple and almond puddings straight from the oven

Chocolate Bourbon Cake

How crazy is this.  I have heaps of healthy and even baby friendly recipes that I'm trying to find the time to share.  Then I come out with this.  The opposite of 99% of my cooking. Not even any hidden kale or beetroot.  Just rich, indulgent, even a bit adults only. 

What else do you make for your brother.  A thirty something single guy who couldn't possibly celebrate his Australia Day birthday without a drink in his hand.  And he’s not even much of a cake eater so let’s see if this twists his rubber arm.   Fortunately for the kids the alcohol cooks out so even they can have a special occasion taste.

Chocolate Bourbon Cake

100g almonds

¼ cup SR flour

Pinch salt

½ tsp ground cinnamon

200g dark chocolate (70% cocoa)

120g butter

90g brown sugar

2 tsp vanilla

3 tbls bourbon or whiskey of choice

5 free range eggs

• Preheat oven to 180⁰
• Place almonds in Thermomix bowl and mill for 10 seconds on speed 9
• Add flour, cinnamon and salt and mix for 3 seconds on speed 4 then set aside
• Place chocolate roughly chopped in Thermomix bowl and chop on speed 6 for 5 seconds
• Melt for 3 minutes at 70⁰ on speed 3
• Add cubed butter and continue at 70⁰ for a further minute or until melted
• Add sugar and mix for 3 seconds on speed 3
• Let the mix cool a little while you grease and line a 23cm springform pan
• When chocolate mix has cooled to 37⁰ scrape down the sides to incorporate any chocolate stuck to the sides.   Add eggs, bourbon and vanilla and mix for 20 seconds on speed 4 or until mixture is smooth and almost mousse like
• Pour into prepared pan (enjoy licking the spoon) and bake for around 30 minutes or until a skewer comes out with a few crumbs and is still a little moist
• Once cooled serve with cream and fresh berries.  You only need small pieces and the fresh berries complement the richness beautifully!

ps.  The outcome of the cake was everyone loved it!  But my brother couldn’t believe I baked something that didn’t have hidden veggies!

Lemon and Poppy Seed Drizzle Cupcakes

I can’t believe our baby boy is 5 months old!  And I've made this recipe at least 5 times since he was born always with the intention to write this post.  How time flies when you’re busy and at least it’s been well tested!

So to try and keep it brief and summarise the last few months, I’m still totally in love.  And so is his daddy, and his big brother and sister.  Little Parker is such a cruisy baby who makes everyone (and I mean everyone) smile.  I really trying to stop and smell the roses with this one.  I even enjoy the night feeds.  I know he’ll be all grown up all too soon so it’s about cherishing every moment I can.

He brings me down to earth.  Reminds me we all have a soul, a unique and very special soul and that we are blessed to have created this one.  While kids can frustrate us at times especially the older ones as they go through different stages of growth and development, we need to remind ourselves of how special they are and how precious this time with them is.

And occasionally make them a treat...

Lemon and poppy seed drizzle cupcakes

Zest and juice of 1 lemon

50-80g raw sugar – mill 15 sec

40g raw sugar for syrup

150g softened butter

2 tbl honey

1 tbls chia seeds

50g yoghurt

3 eggs

250g SR flour

2 tbls poppy seeds 

• Preheat oven to 180°
• Fill muffin tray with silicone liners or grease lightly
• Place lemon peel and sugar in Thermomix and mill for 15 seconds on speed 8 the scrape down
• Add butter and cream for about 20 seconds on speed 6
• Add honey, chia seeds, yoghurt and eggs and blend for 10 seconds on speed 6
• Add flour and poppy seeds and mix for about 5 seconds on speed 4 or until just combined
• spoon into muffin trays and bake for about 20 minutes depending on size.  
• Cakes will be golden and will spring backed when touched once cooked.

Syrup

• Combine lemon juice with extra sugar and heat in a small saucepan, in microwave or in Thermomix (4 mins at 90° on speed 2) until sugar dissolved 
• Using a skewer pierce a few holes into each cake once removed from the oven and drizzle syrup over while still warm

These are delicious eaten while still warm but also keep nicely for a few days

Variations:

Use a combination of lemon and orange zest for a twist.

ANZAC biscuits with a healthy twist

ANZAC biscuits with a healthy twist

I feel privileged to share a public holiday with my family on a day that remembers those who have fought for our country and fallen.  And today really was a glorious day.  A cool morning turned into a pleasant day, perfect for a morning walk on the beach, ramble through the rockpools and a play in the playground.  In the afternoon the kids made ANZAC biscuits in the Thermomix almost on their own (so much safer than a hot pan on the stove).  A few eaten still warm was a perfect energy boost for a late afternoon bike ride.

Summer and Finn taste testing their creations

The almonds and Chia seeds in this version add fibre and plenty of nutrients.  I just can’t resist the addition of the spices to add a slight twist on the traditional taste (I add cinnamon to most things I bake if you haven’t noticed).  And while there are healthier sweeteners than golden syrup I find this keeps the tradition alive.  Yum.

ANZAC biscuits with a healthy twist

100 almonds

120g butter (or coconut oil)

40g golden syrup or honey

1 tbls chia seeds

100g rolled oats

80g coconut

100g rapadura or raw sugar

1 tsp bicarb soda

½ tsp ground ginger

½ tsp ground cinnamon

• Preheat oven to 160°
• Grind almonds in Thermomix for 10 seconds on speed 8 then set aside
• Place butter and syrup in bowl and melt for 2 minutes at 60°C on speed 2
• Add bicarb and Chia seeds and mix for 3 seconds on speed 3
• Add all remaining ingredients, set to Reverse and mix for 30 seconds on speed 3
• Roll spoonfuls of mixture into balls, place into a baking tray and flatten to about 5mm
• Allow enough room for them to flatten further and spread when baking
• Bake for 15 minutes or until golden
• Allow to cool on tray for 5 minutes to set before cooling on wire racks
• Enjoy while still a little warm or completely cooled for more crunch!

Beautiful morning for a play in the park...

or kissing the baby by the beach.

Sourdough spiced chocolate buns

Sourdough spiced chocolate buns

This is likely to be the last of our home made Easter buns this year.  We've made quite a few variations in the past few weeks as with reduced sugar they make great morning tea or school snacks.  But Summer has started not wanting dried fruit in them so I thought for the last batch on Easter weekend we’d lash out and try choc chip buns.

Notice I haven’t called them hot cross buns... that’s simply because at 36 weeks pregnant I’m taking shortcuts whenever I can, so the crosses would be an optional extra.  We've enjoying adding these buns to our sourdough baking adventure as the depth of flavour with the spices works really well.  But if you’d like a yeast version check out last Easter’s post of Chia Spiced Hot Cross Buns.  

And vary the spices as you like but I find freshly ground where possible is best.  I like to use a slow rise over night in the fridge but you could rise for 3-4 hours as shorter rise (temperature dependent).

Sourdough spiced chocolate buns

100g sourdough starter (I use a rye starter, ensure bubbling and alive)

300 full cream milk

60g butter

40g raw or rapadura sugar

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground cloves

1 tsp ground ginger

1 tsp salt

1 egg

500g bakers flour

100g chopped dark chocolate (sugar free if preferred)

1 tsp rapadura or raw sugar extra

1 tbls boiling water

• Place milk in bowl and warm for 1 minute at 90° on speed 3
• Add sourdough starter, butter, spices, and sugar and mix for 10 seconds on speed 3
• Add egg, flour and salt and knead on Interval setting for 2 minutes
• Dough should come away from the sides of the bowl but could still be a little sticky on the bottom.  If not, add a sprinkle of extra flour and kneed for a further 10 seconds
• Place dough into a covered large bowl remembering to use a few Turbo pulses to free up the last few pieces of dough from the blades
• Ideally place in fridge for a slow rise overnight.  In the morning let the dough sit at room temperature for an hour to “wake up” then stretch your dough out onto a floured bench or silicone mat.  Sprinkle with chocolate chips then fold and kneed several times to incorporate
• Shape into 12-16 balls (I prefer more at smaller sizes to be child (and mum) friendly)
• Place on a baking paper lined baking tray, close together to promote height, cover loosely and rest for a further 2 hours or until about 50% risen.  Remember this is sourdough so they won’t rise as much as yeast
• Preheat oven to 220°
• Bake buns for 10 minutes at 220° then reduce oven to 200° for a further 15 minutes or until browned
• Meanwhile combine tsp of sugar with boiling water to form a light syrup to brush over as soon as they are removed from the oven

It’s tempting to gobble these up straight from the oven but give them a few minutes to let the molten chocolate cool a little.  Then enjoy for Easter or all year round!

The kids having fun with friends after face painting at the Eater fete.  Ready to go home for buns!

Chocolate Quinoa Cupcakes with Raspberry Cream Cheese Icing

Chocolate Quinoa Cupcakes with Raspberry Cream Cheese Icing

It’s berry season again and we’ve found a new local berry farm with an amazing range of delightful berries.  It’s Raven’s Creek Farm in Moriac and while they mainly have raspberries they also have loganberries, silvanberries, blackberries, youngberries and more!  They’re easy to pick and it’s makes a fun day out for the kids especially with the gorgeous little cafe which has great coffee, sweet and savoury treats and a produce store.  It’s only around 15 minutes from our home so I can see we’re going to enjoy the season!

the kids loved the raspberries best...

So with fresh berries galore and some free range roadside eggs I had a great idea to trying my new recipe discovery... Chocolate quinoa cake.  And with a 2 year old morning tea birthday party tomorrow I thought I’d turn them into Chocolate Quinoa cupcakes topped with raspberry cream cheese icing and a pretty raspberry on top.  Simply delightful.

a mixture of fresh berries...

Chocolate Quinoa Cupcakes with Raspberry Cream Cheese Icing

2/3 cup quinoa (well rinsed to remove bitterness)

1 ½ cups of water

100g raw or rapadura sugar

120g butter or coconut oil

1 tsp vanilla essence

4 free range eggs

80g milk or coconut milk

80g cocoa powder

1 ½ tsp baking powder

½ tsp salt

• Rinse quinoa well to remove bitterness.  I’m using the lovely Mt Zero Australian Organic Quinoa at the moment.
• Place quinoa and water in a saucepan and bring to boil.  Then reduce to a simmer for around 15 minutes until the tails have fallen off and remove from heat to cool.  (or steam in your Thermomix)
• Grease muffin tins or use silicon moulds.  ( I found this mix made 12 medium and 12 mini cupcakes so I’m guessing it would make about 12 large ones)
• Preheat oven to 180° C
• Place sugar, butter and vanilla in Thermomix bowl and cream for 10 seconds on speed 6
• Add eggs and milk and mix for a further 10 seconds on speed 4
• Add cooled quinoa, cocoa, baking powder and salt and mix for a final 20 seconds on speed 4 scraping down if needed
• Spoon into tins and bake for 20 minutes for smaller cupcakes or 30 minutes for larger (or until they spring back when touched)

Raspberry Cream Cheese Icing

200g cream cheese

50g butter

Punnet of fresh or frozen raspberries

• Place all ingredients in Thermomix and blend or 10 seconds on speed 4
• Allow to cool in fridge for around 10 minutes before spreading over cooled cupcakes and decorating with a fresh raspberry on top

Roasted Rhubarb and Ginger Cheesecake

Well it’s time to celebrate!!!  Merry Christmas and Happy New Year for a Happy and Healthy 2014!

And apologies for the lack of recent recipes, I’ve been a little bit unwell for a few months, but in a good way.  Because we’re having another baby!

Roasted Rhubarb and Ginger Cheesecake - a mini version for us to taste test!

 

It all began a few months ago now when I started to sell off my baby gear.  It brought me to tears!  We had always tentatively said two children was enough, the pigeon pair, a boy and a girl.  But when we had a serious discussion it just felt right to have another.  And we’re not getting any younger so it was now or never.

So now here I am, on the brighter side of severe morning / evening sickness and a few daunting tests.  The sun is starting to shine and food is becoming my friend again!

While I still prefer savoury to sweet a special occasion calls for a treat.  We celebrated my parents house warming and my mum’s birthday a few weeks ago and I knew this Rhubarb and Ginger Cheesecake would be just right (inspired by a similar cake I saw on The Great British Bake Off – I’ve never watched so much television as I did in the last few months!)  This cheesecake is not too sweet and best made the day ahead.



Roasting the rhubarb and ginger...



biscuit base pressed in the tin...

swirl the rhubarb through the mix...

bake and voila!

 

Roasted Rhubarb and Ginger Cheesecake

1 bunch or around 5 large stems of rhubarb cut into 1-2 cm pieces

1cm piece of ginger

½ cup orange juice

¼ cup rapadura sugar

200g gingernut biscuits

75g butter

120g raw sugar

500g fresh ricotta

250g cream cheese

250g greek yoghurt

1 tbls cornflour

1 tsp vanilla extract

4 eggs

 

Roasted Rhubarb Puree

·         Place rhubarb, ginger, ¼ cup sugar and orange juice into a baking dish and bake for 20 -30 minutes at 180° or until cooked through and slightly browned

·         Cool slightly then puree in Thermomix bowl for 10 seconds on speed 6 then set aside and wash bowl (note: this puree can be made the day before and is delicious on top of muesli and yoghurt)

Biscuit base

·         Line 24cm springform tin with baking paper or lightly grease

·         Place biscuits in TM bowl and crush for 6 seconds on speed 8 then set aside with no need to clean the bowl

·         Add butter to TM bowl and melt for 3 minutes at 50° on speed 2

·         Return biscuits and mix for 10 seconds on speed 6

·         Place biscuit mix into prepared tin and press down firmly with the assistance of a mug or spatula then place in the fridge while preparing the filling

Cheesecake filling

·         Clean and dry TM bowl thoroughly and preheat oven to 160°

·         Add 120g sugar and mill for 10 seconds on speed 9

·         Insert butterfly and add ricotta, cream cheese, yoghurt, vanilla, eggs and cornflour then mix well for 30 seconds on speed 4 or until mixture is smooth and creamy

·         Pour mixture into base then place spoonfuls of rhubarb puree on top and gently swirl around with the end of a teaspoon

·         Bake for 50 – 60 minutes (apparently a dish of water in oven helps prevent cracking at this stage)

·         Then turn oven off and leave cheesecake to cool slowly for about another hour

·         Once completely cooled (perhaps overnight) remove from tin, serve and enjoy every mouthful!

Our Family Favourite Banana Bread

 

This banana bread is often half eaten before it even leaves the cooling rack.  And is adored by the whole family – just like a bunch of flowers from a lovely friend...

You can use 120g all butter but I find the coconut butter adds a nice lightness to the mix.

delicious straight from the oven.. often half is gone before it leaves the cooling tray!

Our Family Favourite Banana Bread

60g butter

60g coconut butter

70g raw sugar

2 tbls golden syrup

1 tsp vanilla

2 free range eggs

3-4 bananas

½ mc milk

250g SR flour

½ tsp cinnamon

½ tsp bicarb soda

• Add butters and sugar to Thermomix bowl and cream 10 sec speed 6, scrap down if needed and repeat

• Add golden syrup, bananas, eggs and vanilla and mix 10 sec speed 4

• Add flours and milk and mix 10 sec speed 4
• Bake 180° for 50 min in a lined loaf tin

Super Healthy Protein Muffins

I have so many recipes on my list to write about but this one just jumped the queue.  A tasty treat that ticks all the right boxes.  It’s healthy (high in protein, fibre and even omega 3’s), low allergy (nut free, dairy free, egg free), child friendly (low in sugar, bright in colour) and like most muffins is really quick to make especially in a Thermomix.  And what’s most important is the kids keep coming back for more!

Super Healthy Protein Muffins

It started as a quest for healthy carrot cake muffins to make for a last minute morning tea gathering to find no carrots in the fridge.  But I found a beetroot and a zucchini calling out to me.  I was also on a tofu craving (which I strangely often get) so with a little Google searching I found the idea of using silken tofu as a replacement for the liquid component of healthy muffins.  So it really is a hidden goodness muffin with protein from the tofu, fibre from the veggies (you could use carrots instead but who can resist the colour from the beetroot), and omega 3s from the chia seeds.

Nothing better than licking the batter...

Call the savoury, call them sweet, just try them or your own version and you can call them whatever you like.

Super Healthy Protein Muffins

Zest and juice from one orange

½ tsp cinnamon

½ tsp nutmeg

50g rapadura sugar

1 beetroot peeled and roughly chopped

1 zucchini roughly chopped

300g silken tofu

1 tbls chia seeds

60g grapeseed or other light flavoured oil

150g wholemeal flour

150g plain flour

2 tsp baking powder

• Preheat oven to 180° and grease 12 large hole muffin tray or 24 small (or use silicon cupcake liners)
• Place orange peel into Thermomix bowl and zest on speed 9 for 10 seconds or until finely chopped
• Add cinnamon, nutmeg, sugar, beetroot and zucchini and chop for 4 seconds on speed 5
• Add tofu, chia seeds, orange juice and oil and mix for 10 seconds on speed 4
• Add flours and mix until just combined – around 5 seconds on speed 4
• Pour into muffin trays and bake for 25 minutes or until muffins spring back when pressed

Enjoy!

Little Finn after a long walk and a piggy back home...

Lemonies (Lemon Brownies!)

It’s the end of an era ...  and the end of my bountiful supply of lemons!

The last of the lemons...

My parents have left their family home.  After over 35 years as a home to three children, countless friends and welcome visitors, a backyard wedding and now three grandchildren, it’s been a home well loved.  While this has been a family home for so long and there was an incredible amount to move, my parents have been by far the most organised movers I’ve ever known (and the Salvos have been well donated to!)

 

Bit sized, tart, lemon brownies or lemonies!

Yesterday I took my kids for one last goodbye to the empty home and if walls could speak there’d be thousands of stories told by these walls.  Ahh the memories...

 

Our other goodbye was to the lemon tree.  The most bountiful lemon tree I have ever known.  It produces large, juicy fruit almost all year round and in fact, I think I’ve bought a lemon just once in my life and I use a lot of lemons!  So for the Willow Tree farewell party my parents recently had, desert was all about lemons.  Mum made a classic no bake lemon slice, my sister made gorgeous miniature lemon meringue pies and I made my new discovery ... lemon brownies, or lemonies as we’ve started to call them.  And you know what?  I think I like them more than chocolate brownies, and that’s saying something!

So if you know someone with a lemon tree, grab a few and give it try.

Lemonies

Rind of 2 lemons
250g raw sugar

250g butter, cubed

4 eggs

230g plain flour

90g coconut, desiccated

60g of lemon juice (around 1 large lemon)

 

Icing:

½ cup icing sugar
1 tbls lemon juice
1 tsp lemon zest

• Line a 20x30cm slice tray with baking paper and preheat the oven to 180°

• Place the lemon rind in the TM bowl and mill for 10 seconds on speed 9.  Remove 1 tsp of zest for icing later

• Add the sugar to TM bowl with zest and further mill for 4 seconds on speed 9

• Add the butter and heat for 3 minutes on 60 degrees on speed 2 to melt

• Add the eggs and mix together on speed 3 for about 20 seconds

• Add the flour, coconut and lemon juice and mix together for 8 seconds on speed 6

• Spread the mixture evenly into the tray and bake for 25-30 minutes or until the top is just set to keep the lemonies a bit fudgey

• Place onto a cooling rack to cool while making icing

• Icing: mix ½ cup icing sugar, 1 tbls lemon juice and 1 tsp lemon zest  until smooth then poor over cooled lemonies

• Serve in small pieces

 

Basic steps to beautiful bread!

The most common question I get from fellow Thermomix connoisseurs is how do I bake my bread? So it’s time to share my hot (bread) tips for successful home cooked, healthy bread that can be enjoyed every day!

Olive bread

1.       Fresh yeast - dried yeast needs to be kept fresh so should be stored in the fridge or as I do freezer.  Yeast is also a little fussy.  It prefers sweet to salty so it’s best to keep salt away from the yeast when adding ingredients and its activation is enhanced by a little honey, agave, molasses or even vitamin C!

2.       Lukewarm water - Yeast is an active ingredient and while it lies dormant in storage it needs the right environment to be awoken.  If your water is too hot it will burn, if it’s cold it won’t activate.  I find just slightly boiling the kettle works well and I have the luxury of a digital kettle so can boil it to 40° or warm to 37° in your Thermomix

3.       Time – your dough needs time to grow.  Wrapped up and placed in a warm, cosy and draught free place for plenty of time is just what it needs.  My kids take turns in putting the dough “nigh nighs” just like a little baby.  The amount of time will depend on the season and where you live.  The hotter the quicker so down here in the midst of winter in Torquay, a few hours works well.  After knocking down your dough to get rid or air bubbles, and shaping as desired, allow the dough a 2^nd rise of about 30 minutes in the baking tin or tray to avoid a dense and heavy bread

4.       Hot, hot, hot – Your oven needs to be really hot before you start baking for the best bread.  Preheating your oven to 240° while your bread has a 2^nd rise works well and preheating a pizza stone to bake on works a treat too.  To develop a crust, toss a little water on your loaf or throw a few ice cubes in the oven


 

Pumpkin bread

 

So with that in mind the world is your loaf!  And while I love trying different bread varieties I often stick to my trusty few.  It’s based on a recipe I once found for olive bread (Summer’s favourite) but I simply leave out the olives and play around with the grain and flour variations.  As long as the flour total is 500g you can use milled grains and seeds as coarse or as fine as you like for around 100-200g with the remaining unbleached bakers flour for best results.  Then a loaf, rolls or even scrolls it’s up to you.

So here’s a few I’ve made in the last 2 days, great with soup or straight from the oven with a little butter and vegemite.  (please note that I wasn't quick enough to take pictures of these exact loaves so I given you a sample of others for inspiration!)

Fruit and Nut bread

A little bit of wholemeal bread

8g dried yeast

300g lukewarm water

10g olive oil

100g wheat, spelt or other grain (or wholemeal flour)

400g unbleached bakers flour

½ tsp Himalayan salt

• Place yeast and water in Thermomix bowl and mix for 1 minute on speed 2 for yeast to activate
• Add oil, flour then salt and mix for 10 seconds on speed 4
• Set to knead for 3 minutes
• Place in a large bowl then cover with cling wrap or wrap in your Thermomat and leave in a warm place for several hours or until doubled in size
• Preheat oven to 240°
• Meanwhile remove dough from bowl, shape to the size of a large plate then roll to fit into a lined loaf tin and rest for about 15 minutes
• Bake at 220° for around 30 minutes or until golden and sounds hollow when knocked
• Remove from tin and let cool for a few minutes before devouring!

A little wholemeal bread

Multi grain rolls

150g mixed grains and seeds eg; flaxseed, spelt, oats, sunflower seeds

8g dried yeast
300g lukewarm water
1 tsp honey
350g unbleached bakers flour
10g olive oil
1 tsp Himalayan salt with a pinch of dulse

• Place grains and seeds in Thermomix bowl and grind for 30 – 60 sec
• Add yeast, honey and water and mix for 1 minute on speed 2
• Add oil, flour and salt and mix for 10 seconds on speed 4
• Set to knead for 3 minutes
• Wrap in a silicone mat followed by a towel or place in a covered bowl ( I used a lettuce crisper as I was taking the dough to a friends house to bake fresh for lunch!)
• Leave in a warm place to rise for at least 2 hours or until doubled in size
• Preheat oven to 220°
• Take handfuls of dough and shape into balls but slightly flattening, folding into center then pushing through letter O made with 1^st finger and thumb to stretch gently
• Arrange balls just apart on a floured or lined try, sprinkle with a little water and bake for 20 -25 minute or until golden and hollow when knocked

Once you've mastered the basics of these breads you can venture out into varieties of these recipes - some of my favourites include Pumpkin Bread and Fig and Walnut Bread.  From there get more adventurous with Ciabatta and Artisian style loaves.  What ever bread you bake just put some love into it then you'll love eating it!

Pesto and feta scrolls