Oat&Banana Skillet Cookies

Makes 10-12 cookies:
Rolled oats (60g)
Quinoa flour (20g)
Maple syrup (2 tbsp)
Banana (1, mashed)
Nuts (2 tbsp, chopped)
Vanilla extract (1/2 tsp)
Cinnamon (1 tsp)
Baking soda (1/2 tsp)
Baking powder (1/2 tsp)
Unrefined coconut oil (3 tsp, for cooking)

1) In a bowl, mix together all of the dry ingredients.
2) In another bowl, mash the banana, add the maple and the vanilla.
3) Stir the wet into the dry until just combined. The batter should be thick.
4) Heat a skillet over med-low heat and add 2 tsp of coconut oil.
5) Spoon the batter into the pan and press down lightly.
6) Cook until the bottoms are golden brown and then flip.
7) Repeat the process with the rest of the dough.
8) Place on a cooling rack, and they will firm up a bit more once cooled.

Cocoa Bread

Makes 1 loaf (+- 700g)
Whole wheat Flour (300g)
Strong wheat flour (150g)
Cocoa Powder (50g)
Salt (1/2 tsp)
Fast Action Dried Yeast (3g)
Muscovado Sugar (4 tsp)
Warm Water (250 ml)

1) In a large bowl mix together the flour, cocoa, salt, yeast and sugar.
2) Add the water and roughly mix it into the flour.
3) Turn dough out onto a floured surface and knead the dough firmly for several minutes.
4) Shape the dough and put it into an oiled bread tin or into a baking sheet.
5) Leave dough to rise for about 2 hours in a warm place.
6) Bake in a preheated oven (180C) for 20 minutes and hollow sounding when tapped.

Coconut Bites

Makes 12 small squares:
Shredded coconut (unsweetened - 80g)
Agave (1/4 cup)
Coconut oil (2 tbsp)
Vanilla (optional)

1) Combine all ingredients.
2) Squish into any small container.
3) Put in the refrigerator for at least one hour before cutting into squares.
4) Can be stored in the fridge, for two weeks.

Simple Overnight Oats

Serves 2:
Rolled oats (90g)
Rice drink (240 ml)

1) Stir everything together in a bowl. Place in fridge overnight.
2) In the morning top with one sliced banana or some cinnamon. 

Lemon Cake

Serves 4 to 6:
Plain flour (200 g)
Baking powder (2 tsp)
Muscovado Sugar (140g)
Eggs (2 - organic or free range)
Soy margarine (100g)
Lemon (1 - juice)

1) Preheat oven to 180 C. Grease and flour a cake tin.
2) Mix flour and baking powder in a bowl. Add the sugar, eggs, margarine and lemon juice. Using electric beaters, beat until smooth.
3) Pour the cake batter in the tin.
4) Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Remove cake from the oven and leave to cool slightly; turn out onto a wire rack.

Quinoa, Carob and Apple Bread

For 1 loaf or 10 buns:
Water (250 ml - warm)
Strong Wheat flour (300g)
Quinoa flour (100g)
Carob flour (50g)
Fast-action Dried Yeast (3g)
Apple (1 large or 1 1/2 small - diced)
Muscovado Sugar (1 tbsp)
Cinnamon (1 tsp)

1) Stir the flours and salt together in a large bowl, then make a well in the centre and add the water, salt, sugar and yeast and stir.
2) Mix with until the mixture comes together.
3) Transfer the dough to a work surface and knead until smooth and elastic. Fill the dough with the apple and sprinkle with sugar and cinnamon.
4) Shape it in one loaf or 10 small buns and leave it in a warm place for at least two hours or until it has doubled in size.
5) Preheat the oven to 180C.
6) Bake the loaf for 20 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.

Whole Wheat Bread with Seitan Chouriço and Olives

For 2 loaves:
Strong wheat flour (250g)
Whole-wheat flour (250g)
Salt (1 tsp)
Demerara sugar (1 tsp)
Fast-action Dried Yeast (4g)
Extra flour for dusting
Water (300ml - tepid)
Black Olives (15 - pitted)
Seitan Chouriço (100g)

1) Stir the flours and salt together in a large bowl, then make a well in the centre and add the water, salt, sugar and yeast and stir.
2) Mix with until the mixture comes together.
3) Transfer the dough to a work surface and knead until smooth and elastic. Fill the dough with the olives and the chouriço and sprinkle with oreganos and black pepper.
4) Shape it in two loaves and leave it in a warm place for at least two hours or until it has doubled in size.
5) Preheat the oven to 180C.
6) Bake the loaf for 20 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.

Rice and Wheat Bread

For 2 loaves:
Strong wheat flour (350g)
Rice flour (350g)
Salt (1 tsp)
Muscovado sugar (1 tsp)
Fast-action Dried Yeast (4g)
Extra flour for dusting
Water (300 ml - tepid)

1) Stir the flours and salt together in a large bowl, then make a well in the centre and add the water, salt, sugar and yeast and stir.
2) Mix until the mixture comes together and forms a slightly lumpy and sticky dough.
3) Transfer the dough to a work surface and knead until it’s smooth and elastic.
4) Shape it in two loaves and leave it in a warm place for at least two hours until it has doubled in size.
5) Preheat the oven to 180C.
6) Bake the loaf for 20 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.

Spelt Bread

Makes 1 loaf (+- 700g)
Wholegrain Spelt Flour (350g)
Strong wheat flour (150g)
Salt (1/2 tsp)
Fast Action Dried Yeast (3g)
Muscovado Sugar (1 tsp)
Warm Water (250 ml)

1) In a large bowl mix together the flour, salt, yeast and sugar.
2) Add the water and roughly mix it into the flour.
3) Turn dough out onto a floured surface and knead the dough firmly for several minutes.
4) Shape the dough and put it into an oiled bread tin or into a baking sheet.
5) Leave dough to rise for about 2 hours in a warm place.
6) Bake in a preheated oven (180C) for 20 minutes and hollow sounding when tapped.

Homemade Bread Workshop

This was our first homemade bread workshop ... the day was bright, the company was great and the bread... delicious :)

Thanks for your participation!

I'll post the recipes in the following days...