Egg Free Banana Bread

Banana Bread

Egg Free Banana Bread

Recently a friend came over for morning tea, having a new bub I find it next to impossible to get out of the house, let alone have the time to whip up a morning tea treat! After rummaging through the cupboards I decided I had almost enough ingredients to make banana bread. I was down the eggs, but, I’d make it work. And, work it did! This is one of the fastest, easiest and tastiest banana breads I have ever made. Cafe style, moist and moreish. YUM!

Ingredients 

  • 3 ripe bananas – mashed
  • 1 banana – halved length-ways
  • 2 cups sf flour
  • 1/2 tsp bi carb soda
  • 1/2 cup buttermilk
  • 1/4 cup olive oil
  • 1 1/4 cup dark brown sugar
  • 1/4 cup of desiccated coconut
  • 1 tsp vanilla extract
  • 1 tsp of cinnamon

Method

  1. Preheat a fan forced oven to 180℃ and grease a loaf tin with a little olive oil.
  2. Mix dry ingredients together in a large bowl, mix wet ingredients together in a medium bowl. Fold wet and dry ingredients together until combined just combined.
  3. Pour mixture into a greased loaf tin, place decoration banana on top, and bake for 1 hour or until a skewer comes out clean.

Enjoy!

Apricot Hot Cross Buns

Hot Cross Buns

Apricot Hot Cross Buns

If you’re anything like me Easter not only heralds the start of an annual chocolate binge how to get diabetes 101 but also the start of a breakfasts filled with deliciously sweet and spice Hot Cross Buns served with lashing of butter.

So, if you’re bored with chocolate eggs? Why not bake my apricot glazed Hot Cross Buns on Easter morning and you’ll be a hit with family and friends. These golden, fruit-filled buns are rippled with Apricot Jam and finished with an Anathoth Farm Apricot Jam glaze making them a perfect freshly baked treat for any Easter gathering.

Ingredients

  •          1 ½ cups of warm milk
  •          2 tsp of dry yeast
  •          ½ cup of caster sugar
  •          60g butter – melted
  •          1 egg – lightly whisked
  •          4 ½ cups of 00 flour
  •          1 tsp of salt
  •          3 tsp of mixed spice
  •          1 tsp of cinnamon
  •          2 cups of dried mixed fruit
  •          2/3 cup of Anathoth Farm Apricot Jam
  •          1/3 cup of cold water

Method

  1. Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.
  2. Combine the milk mixture, 1/3 cup of Anathoth Farm Apricot Jam, butter and egg in a jug and whisk to combine. Combine 4 cups of flour, salt, mixed spice, cinnamon, remaining sugar and mixed fruit in a bowl and stir to combine. Make a well in the centre, pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.
  3. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
  4. Preheat a fan-forced oven to 180°C. Punch the dough down with your fist to remove excess air. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions on an oven proof pan, leaving a 1cm gap between. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
  5. Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag such as a sandwich bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and widthways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 160°C and bake for a further 20 minutes or until golden and cooked through. The buns are ready when they sound hollow when tapped on the base.
  6. Turn onto a wire rack. Place the remaining Anathoth Farm Apricot Jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Brush hot jam over the buns. Serve warm with butter and your choice of Anathoth Farm jam.

Enjoy!

Soda Bread

Soda Bread

Soda Bread

On Christmas Day my family indulged in a gigantic Christmas lunch with all the trimmings. Afterwards, we sat back, entered our food coma’s and emerged from them around the same time the Griswalds realise their Great Aunt has wrapped her cat as a Christmas present. Now, I don’t know if it was jelly-soaked wrapping paper, the deflating Turkey or the flow of toxic camper-van toilet waste into the gutter, but it was at this time that my brother announced it was time for his annual Pork and Cheese toasted sandwich.

In this particular sandwich my brother attempts to fit as much leftover pork, gravy, vegetables and cheese as possible, on a sandwich without incurring the much feared toastie-blowout. The toastie-blowout is a catastrophic Australian-ism thats possible occurrence will strike fear into the hearts of even the most fierce and weathered tradies, not dissimilar to the fabled “Drop Bear”, it is where your cheese and filling squirts out of the sandwich only to bake onto your jaffle maker. Life can be so cruel.

Upon him entering the kitchen, banshee-esque screams could be heard throughout the neighborhood as he realised there was no bread he could eat, he is allergic to yeast.  DUN-DUN-DUUUUN. Being the wonderful and modest sister I am, I stepped in and decided to whip him up a batch of yeast-free soda bread. Recipe below in case you ever find yourself or a loved one in such circumstances, or if you simply want some delicious bread.

Ingredients

  • 3 cups plain flour
  • 1 cup of rice flour
  • 2 tsp bicarbonate of soda
  • 1 tsp salt
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of ground cumin
  • 2 tsp of fennel seeds
  • 60g butter, at room temperature
  • 2 cups milk
  • 1 tsp white wine vinegar
  • Butter, to serve

Method

  1. Preheat fan-forced oven to 180°C. Combine the flour, bicarbonate of soda, salt, onion powder, garlic powder, ground cumin and 1 tablespoon of the fennel seeds in a bowl. Rub the butter into the flour until it resembles fine breadcrumbs.
  2. Make a well in the centre of the flour mixture. Add the milk and vinegar and use a round-bladed knife in a cutting motion to mix until the mixture starts to come together. Use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and gently shape into a ball. Use your hands to roll the dough into a 40cm-long log. Cut into 8 equal portions.
  3. Shape each dough portion into a ball and place on a large baking tray. Use a sharp knife to score a cross into the top of each ball. Sprinkle with remaining fennel seeds. Bake in oven for 25 minutes or until the bread is golden and sounds hollow when tapped on the base. Serve warm with butter.

Enjoy!

Cob Loaf Dip

Cob Loaf Dip

A few weekends ago I went to a BBQ with a delicious cob loaf dip that I had not seen before. After much pestering I was given the recipe and I wanted to share it with you. Omitting the frozen spinach of a more traditional cob loaf dip recipe means you can make it in a flash, I’m talking under five minutes, and you can whip it up as a go snack for bring-a-plate parties when you are pressed for time.

Ingredients

  • 1 cob loaf
  • 1 tub of lite sour cream
  • 1 tub of cream cheese
  • 1 can of pink salmon
  • 1 packet of spring vegetable dried soup mix

Method

  1. Drain the salmon and add to a medium sized bowl. Remove the bones and mash.
  2. Add the sour cream, cream cheese and spring vegetable soup mix and stir until well combined.
  3. Cut the top off the cob loaf and carefully pull out the bread from inside making a bowl of sorts. Make sure you don’t get too over excited with this step and put a whole in the crust or your mixture will leak out.
  4. Some people like to toast the bread bowl and bread but I don’t as I find the bread becomes almost stale as it cools and jabs you in the mouth when you try and chew it.
  5. Transfer your bread bowl to a nice plate, scatter the bread pieces around the outside, spoon in your mixture and place the bread lid askew. I also sprinkled some paprika on the top of the dip so it didn’t look like a beige blob, but that is optional.

Enjoy!