Tag Archive: additive free


Cake Cakes

Todays dilemma was school holiday breakfast. Hey Kids what do you want for breakfast? Cake Cakes, Cake Cakes! In our our house we have all different names for foods. Coke is black drink, round fishies is calamari and scones are cake cakes. I’m not sure how this happened but thats how it is! Imagine Grandpas troubles taking the kids for fish and chips for lunch. Yep we got the call.

So Scones / cake cakes it is. My dilemma is i’m a very structured and processed orientated cook. So how do you make scones when you don’t have the traditional ingredients? Intuitively i guess.

 

 

 

So here goes:

2 cups self raising flour

2 table spoons sour cream

3/4  cup oat milk

a few grinds of the salt shaker.

Method.

Pre-heat oven to 175 deg. Celsius fan forced.

Sift flour and add salt.

Add sour cream to oat milk and whisk until combined.

Pour milk mixture slowly into  flour and mix lightly with wooden spoon. You may need slightly more milk depending on your flour choice, more for wholemeal.You don’t want the dough to be sticky when touched.

Take mix from the bowl and plop on floured bench. Knead gently until all comes together. You don’t want to push out too much air.

Flatten mixture with rolling pin to about 2cm.  Makes about 16 scones using a 5cm cutter.Dip your cutter in flour so you get a clean cut, if the scones sticks to the cutter your scones with rise in all different directions.

Place scones on a metal tray lightly floured,in a cluster, to help with shape when rising.

Place in oven for 20 mins, turn tray at 10 minute mark. Remove when tops have slightly browned.

“Jimmy Junga” your done, spread with favourite jam.Enjoy.

 

 

Show Scones

Well i’ve been baking like crazy lately. I wanted something quick for the kids after school and i found this recipe in an old super food ideas magazine may 2007.

It makes about 40 scones and can be halved.

8 cups self-raising flour

1 teaspoon salt

500ml pouring cream

750 – 800 ml milk

jam and cream to serve.

preheat oven to 250c.Sift flour and salt into large bowl. Stir in liquids and form into a soft dough. At this stage i use the mixer and give it heaps of kneading, no they won’t go tough. tip it onto counter and knead to combine any loose bits. cut dough in half and roll out to 2.5 cm think and press out scones with cookie cutter. Do the same with the other piece. Roll left over together and use until all dough is gone. Wifey suggests arranging them close together so they are touching as they rise together on a greased baking tray or baking paper bake for 10- 15 mins. They are delicious,  awesome hot and are fine to have the next day.

So gets some mates over and rip these beauties out. You won’t stop at one.

The sleep in

This is what we used to do before we had kids. Those were the days, now but a distant memory. So My Boy and i hatched a plan to do something nice for his mum, my wife. I found a super recipe for French toast. One of her favorites. I made a few adjustments to the recipe based on some of the reviews. Next time i’ll do it a little different. I think to really make this recipe an awesome one, take it to a new level by,

  • only using free-range egg whites
  • leaving the batter to stand in fridge overnight
  • sift in the flour and if you get some lumps strain
  • add one 1/4 teaspoon of baking powder
  • make sure you have authentic maple syrup ready to go
  • freshly ground coffee
  • one large loaf of fresh bread sliced thickly

I’ll let you know how it went……

Artisan Style Bread

Something i have not tries to master till now is bread. I was really amazed at how simple it can be after a few test runs. I use the principles applied By Healthy Artisan Bread in 5 Minutes. The authors Zoe and Jeff have put together a really simple recipe and the no knead principles, make the process painless. I have found that kneading the bread before the second rise is more to my liking. Okay so i make my bread in 9 minutes! I encourage everyone to give it a go. The Authors make the effort to answer questions, trouble shoot and offer encouragement to keep you baking on their site. Seriously this a testament to their passion for bread making. If you buy their book you will get the tips, but i can’t think of any business that gives this service to their customers like Zoe and Jeff do. They are AWESOME. Buy the book. Today i made two loaves, Quinoa bread and the Oat, maple syrup, Date and walnut loaf. Their master recipe is also a daily staple in my home. Just the smell in the kitchen from the yeast and then the bread baking is amazing and just a lovely aroma. The kids are warming to the bread in their lunch boxes and for toast. Its Preservative and additive free and inexpensive to make when using the master recipe. To get you started use some of these recipes! Have fun and enjoy you’re bread.