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.

Carob Fudge Cake

Makes 1 cake:
Muscovado sugar (150g)
All-purpose flour (120g)
Whole wheat flour (120g)
Carob powder (35g)
Baking powder (1 tsp)
Baking soda (1 tsp)
Egg (1 - organic or free range)
Olive oil (150 ml)
Vanilla extract (1 tsp)
Hot water (250 ml)

1) Preheat oven to 175C/350F.
2) Lightly oil a baking pan and set aside.
3) In a large bowl, combine sugar, flours, carob, baking powder, baking soda.
4) In another large bowl, whisk together egg, olive oil and vanilla.
5) Add the egg mixture to flour mixture and beat for 2 minutes. Whisk in water and then pour batter into prepared pan.
6) Bake until a toothpick inserted in the middle comes out clean, 40 to 45 minutes. Set aside to let cool for 15 minutes, then serve warm or remove from pan and let cool completely.

Carob Bread

For 1 Kg loaf:
Water (400 ml)
Salt (1 tsp)
Wheat flour Type 65 (400g)
Carob flour (100g)
Muscovado Sugar (2 tbsp)
Dry bread machine yeast (2 tsp)

1) Add the ingredients, in this order, into the bread machine pan.
2) Select the program White Bread (Basic White) for 1 Kg.