BRILLIANT BREADS

These breads will help to stave off hunger and can be kept on hand to grab throughout the week. They are so tasty, you can just eat them on their own.


Banana scones
These scones are quicker to make than using the traditional method of rubbing in butter but they are just as tasty.B Scone 4 (1)
Makes 12 scones
Ingredients:
500g wholemeal self-raising flour
Extra flour for rolling
½ tsp cinnamon
½ tsp nutmeg
1 very large banana or 2 small
50ml sunflower oil
300ml skimmed milk

Method:

  1. Set the oven to 200˚C and line 2 baking trays with parchment paper.
  2. Mix the flour and spices in a large bowl.
  3. Chop the banana into circles ½ cm thick and fold into the dry ingredients. Measure out the oil and milk together and add to the dry ingredients all at once. Stir thoroughly together until fully mixed (don’t worry if the bananas get a bit mashed).
  4. Place the mixture on to a floured surface and roll out to approx. 2cm thickness. Cut into 12 scones and cook for 15 minutes until just starting to turn golden brown.

Variation: Make peanut butter and banana scones by substituting peanut butter for the sunflower oil.

B Scone 5 (1)


Cornbread with courgette and cheese
Courgette?! No, it’s not a mistake! The courgette makes this cornbread very moist and gives it a lighter texture (so it is more than just a sneaky way to get in more veg).  Web AC 3
Makes 1 loaf
Ingredients:
200g wholemeal flour
200g cornmeal (polenta)
1 tsp baking powder
50ml sunflower oil
250ml milk
2 large eggs, beaten
200g courgette, coarsely grated
4 tbsp grated cheese

Method:

  1. Preheat the oven to 200°C. Lightly grease a 20cm round cake tin or line with parchment paper.
  2. Mix the flour, cornmeal and baking powder together in a large bowl.
  3. In a separate bowl, beat the oil, milk and eggs together. Add the grated courgette and mix.
  4. Pour the wet ingredients into the dry and stir until just combined. Spoon the mixture into the prepared tin, level the top, and sprinkle with cheese. Cook for about 30-35 minutes, until risen and golden. Remove from the tin and leave to cool for 5 minutes.

Fougasse
A French classic that is great for eating on its own or used for dipping. Auto1
Make 2 loaves
Ingredients:
1 tsp fast action dried yeast
500g wholemeal flour
½ tablespoon dried basil
½ tablespoon dried mint
½ tablespoon dried thyme
½ tablespoon dried rosemary
½ tsp salt
4 tbsp extra virgin olive oil
350ml warm water
2 tbsp coarse polenta

Method:

  1. Put yeast, ¼ the flour, half the herbs, salt and half the oil into a large bowl and mix. Add warm water and mix until well blended.  Add the rest of the flour, a little at a time, until a thick and somewhat sticky dough forms.
  2. Turn the dough out onto a lightly floured surface, and knead until smooth and elastic, about 5 min. Divide the dough in half and shape into a baguette or for a traditional fougasse, roll into a rectangle and make some diagonal slashes to form a shaft of wheat.
  3. Sprinkle polenta over 2 baking trays and place the loaves on top. Brush the dough with the remaining olive oil, and sprinkle the rest of the herbs on top. Cover the loaves loosely with cling film and let rise until double in size, for about 1 hour.
  4. Place baking trays into a preheated 220˚C oven. Quickly splash a small amount of water onto the bottom of the oven to create steam, and close the oven door. Bake until golden, about 20 minutes.

Blueberry ricotta scones Scones website
Makes 12-15 scones
Ingredients:
500g self-raising brown flour
½ tsp cinnamon
225g ricotta cheese
1 egg
240ml skimmed milk
300g fresh or defrosted blueberries

Method:

  1. Preheat oven to 200˚C and line a baking tray with parchment paper. Place the flour and cinnamon in a large bowl and mix together.
  2. In another bowl, beat the ricotta cheese until smooth. Beat in the egg and milk. Add the blueberries and stir through.
  3. Add the wet ingredients to the dry and mix until it forms a soft dough. Gently roll it out onto a floured surface and cut into scones. Don’t worry if the blueberries get slightly crushed. Place on the baking tray and bake for 20-25 min until golden. Remove from the oven and serve at once.

Mango muesli muffins 
These are muffins worth fighting for!Mango muesli muffins 4Makes around 30 muffins
Ingredients:
450g wholewheat flour
200g large oats + extra for sprinkling
100g wheatgerm
50g bran
1½ tsp bicarbonate of soda
40g sugar
1 tsp cinnamon
2 medium mangos, chopped
100g raisins
500g plain fat-free yoghurt
550ml buttermilk
3 large eggs
50ml sunflower oil

Method:

  1. Preheat the oven to 190°C.
  2. Combine the flour, oats, wheatgerm, bran, bicarbonate of soda, sugar and cinnamon together in a large bowl. Add the mango and raisins and carefully mix through.
  3. In another bowl, add the yoghurt, buttermilk, eggs and sunflower oil and mix together.
  4. Pour the wet ingredients into the dry and stir until all of the ingredients are just combined. Add a little skimmed milk, if needed.
  5. Spoon into muffin cups and sprinkle the tops with some extra oats. Bake for 20-25 min until golden brown. Leave in the tin for 2 minutes, then remove and serve.

Mango muesli muffins plate 1


Peanut butter and banana muffins
Another great combination of flavours that also makes these a perfect after sport snack.
pbb-websiteMakes 18-20
Ingredients:
400g wholemeal flour
150g rolled porridge oats
3 tsp baking powder
40g sugar
1 tsp ground cinnamon
2 very ripe bananas
450ml skimmed milk
150g crunchy peanut butter
2 medium eggs, beaten
Method:

  1. Preheat the oven to 190°C. Combine the flour, oats, baking powder, sugar and cinnamon together in a large bowl. Add the bananas and use a fork to mash them into the dry ingredients.
  2. In another bowl, mix the milk, peanut butter and eggs. Pour the wet ingredients into the dry and stir until all of the ingredients are just combined.
  3. Spoon into muffin cups and bake for 20-25 minutes until golden brown. Leave for 2 minutes before removing.

Banana apple bread
This makes a great breakfast or snack at any time of the day. Tea bread 2
Makes 1 very large loaf (or 2 small)
Ingredients:
300g wholemeal self-raising flour (or wholemeal flour+1½ tsp baking powder)
300g rolled porridge oats, plus extra for topping
150g wheatgerm
1 tsp bicarbonate of soda
1 tsp ground cinnamon
100g sultanas
2 apples, unpeeled and chopped
100g walnuts, chopped
2 ripe bananas
675ml buttermilk
2 medium eggs, beaten
50ml sunflower oil

Method:

  1. Preheat the oven to 190°C and line a loaf pan.
  2. Combine the flour, oats, wheatgerm, bicarbonate of soda and cinnamon together in a large bowl. Add the sultanas, chopped apple, walnuts and mix until coated with the dry ingredients.
  3. Add the bananas to the large bowl and mash them completely with a fork. Don’t worry about mixing them with the rest of the ingredients.
  4. In another bowl, mix the buttermilk, eggs and sunflower oil. Pour the wet ingredients into the dry and stir until all of the ingredients are just combined.
  5. Pour into the loaf pan and sprinkle the top with some extra oats. Bake for 45-55 min until golden brown. Leave in the tin for 5 minutes, then remove and cool until room temperature before slicing.

Roasted nut and nectarine buttermilk scones Web 2
Makes 22-24 scones
Ingredients:
650g seeded wholewheat flour
2½ tsp baking powder
1 tsp bicarbonate of soda
1 tsp cinnamon
400g nectarines or peaches, chopped (around 4)
200g roasted mixed nuts, roughly chopped
500ml buttermilk
40ml sunflower oil

Method:

  1. Set the oven to 200˚C and line 2 baking trays with parchment paper.
  2. Mix the flour, baking powder, bicarbonate of soda and cinnamon in a large bowl.
  3. Add the fruit and nuts and fold into the dry ingredients. Add the buttermilk and oil all at once and stir until just mixed. If you find that the dough is too sticky to handle due to some extra juicy fruit, simply add a little more flour to the mix.
  4. Place the dough onto a floured surface and pat out to approx. 2cm thickness. Cut into scones and bake for 18-20 minutes until they are just starting to turn golden brown.

Oatmeal soda bread Web 1
This easy bread is slightly addictive and is perfect to eat with a soup or salad but it is more often munched as soon as it is sliced.
Makes 1 round loaf
Ingredients:
450g wholewheat flour
115g stoneground oatmeal, medium or fine
1 ½ tsp cream of tartar
1 tsp bicarbonate of soda
½ tsp salt
25g butter
425ml buttermilk

Method:

  1. Set an oven to 180˚C and line a baking tray with parchment paper. Place the dry ingredients in a large bowl and mix together. Rub in the butter until blended and the mixture resembles fine breadcrumbs.
  2. Add the buttermilk and mix to form a slightly sticky dough. Knead a couple of times gently on a floured surface to form the dough into a round loaf. Score the top of the dough with a knife to make a cross and place on the baking tray. Bake 35-40 minutes until golden and cooked through. Let it rest 15min before slicing into wedges.

Olive bread  
This bread can be stuffed with just about anything but one of my favourite versions is with olives. Green and black olives work equally well. Olive bread1AC
Makes 1 large baguette
Ingredients:
500g strong wholewheat flour
10g easy bake yeast
½ tbsp sugar
1 tsp salt
300ml tepid water
80g pitted olives
1 garlic clove, crushed
Extra virgin olive oil for greasing

Method:

  1. Place the flour, yeast, sugar and salt into a large bowl and mix together. Add the tepid water and stir in to form a dough. If the dough is too dry, you can add a little water.
  2. Knead for 5-10min until the dough is elastic. Add the olives and garlic and lightly to distribute evenly. Use the olive oil to grease a large bowl and place the dough inside. Cover with cling film and let rise for an hour until doubled in size.
  3. Heat an oven to 200˚C and line a baking sheet with parchment paper. Turn the dough out onto a lightly floured countertop and knead lightly. Form the dough into a wide baguette and place onto the baking sheet. Bake for 35-40min or until nicely browned and cooked through. Let rest for 5 min before slicing.

Olive bread3


Wholemeal cheese bread Cheese bread C
Makes 1 loaf
Ingredients:
300ml tepid water
500g strong wholewheat flour
10g easy bake yeast
½ tbsp sugar
½ tsp salt
1 tsp olive oil
100g cheese, grated or crumbled

Method:

  1. Pour 300ml tepid water into a bowl and add the yeast. Stir in half the flour and blend to a thick batter.
  2. Stir in the sugar, salt, oil and most of the remaining flour, mixing well. Bring together on a lightly floured surface, adding more flour or water to give a soft, but not sticky, dough. Knead until smooth and elastic (10 minutes).
  3. Shape the dough into a loaf. Cover the dough with cling film and leave in a warm place for at least 1 hour to rise.
  4. Punch down the dough and roll it out to a rectangle, roughly the width of your loaf pan. Sprinkle the dough with the cheese and roll up like a Swiss roll. Line or grease the loaf pan and carefully place the dough inside it. Cover with clingfilm and leave for another 30min to rise.
  5. Preheat the oven to 220°C, gas mark 7. Bake 30–35 minutes for a loaf, until the bread sounds hollow when rapped. Cool for 10 minutes before slicing and eating.

Cheese bread B


Banana walnut loaf Banana walnut loaf 1
Makes 1 large loaf
Ingredients:
300g wholemeal self-raising flour (or wholemeal flour+1½ tsp baking powder)
¼ tsp bicarbonate of soda
1½ tsp ground cinnamon
100g walnuts, chopped
4 ripe bananas
300g fat free plain yoghurt
2 medium eggs, beaten
25ml vegetable oil

Method:

  1. Preheat the oven to 180°C and line a loaf pan.
  2. Combine the flour, bicarbonate of soda and cinnamon together in a large bowl. Add the walnuts and mix together.
  3. Add 3 of the bananas to the bowl (reserving 1) and mash them completely with a fork. Don’t worry about mixing them with the rest of the ingredients at this point.
  4. In another bowl, mix the yoghurt, eggs and oil. Pour the wet ingredients into the dry and stir everything until all of the ingredients are just combined.
  5. Pour into the loaf pan. Slice the last banana lengthwise into thin slices and place on top of the batter in one layer. Bake for 40-50 min until golden brown. Leave in the tin for 5 minutes, then remove and cool until room temperature before slicing.

Banana walnut loaf 5


Irish soda bread with Guinness

G soda bread 1

Makes one tasty loaf
Ingredients:
150g white flour
360g wholemeal flour
100g porridge oats + extra for sprinkling
1 tsp bicarbonate of soda
30g butter
440ml Guinness (or other stout)

Method:

  1. Preheat an oven to 200˚C and line a baking tray with parchment paper
  2. Place the flours and bicarbonate in a large bowl and mix together. Rub the butter in until crumbly.
  3. Add the Guinness and mix together until it forms a slightly sticky dough. Lightly knead it on a floured counter top and form it into a round. Place on top of the baking tray and cut a cross on top of it. Sprinkle with a little oats and bakes 35-45 min until cooked through and golden. Leave it for around 10 min before cutting and serving.

G soda bread 3

This bread is especially good spread with a little salted butter or a piece of sharp cheese.


Easy seedy crackers
Crackers 1

Makes 30-35 little crackers (4cm x 3cm)
Ingredients:
125g seeded wholemeal flour
⅛ tsp bicarbonate of soda
⅛ tsp black pepper
Pinch of salt
1 tbsp mixed seeds
1 tbsp fresh chives
½ tbsp fresh lemon thyme
½ tbsp fresh oregano
1 tbsp olive oil
70-75g fat-free plain yoghurt
Method:

  1. Heat oven to 200˚C and line a baking tray with baking parchment or silicone.
  2. Place the flour, bicarbonate of soda, pepper, salt and mixed seeds in bowl and mix until blended. Roughly chop the fresh herbs, add to the bowl and mix in.
  3. Add the olive oil and 70g yoghurt and mix together until it forms a dough, adding the extra yoghurt, if needed. Place on a countertop and shape into a ball. Place a large piece of clingfilm over the top and roll out with a rolling pin as thin as you can.
  4. Cut the dough into little crackers or larger dippers and place on the baking tray. Cook for 8-10 minutes until crisp and golden (they will also harden as they cool). Store in an airtight container to retain their crispness. You can also reheat them in the oven to re-crisp.