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Archive for the ‘Baking’ Category

Because a couple times a year a crave baked good for breakfast and today is one of those days. These are super easy to make and ready in less than half an hour, dishes washed and all.

Homemade marmalade is a must with these and I’m working on a decent vegan clotted cream… I’ll keep you posted!

Cranberry, orange & apricot scones.

Cranberry, orange & apricot scones.

Ingredients

  • 475 ml (2 cups) all purpose flour
  • 125 ml (½ cup) dried cranberries
  • 60 ml (¼  cup) dried apricot cut into small cubes
  • 15 ml (1 tbsp) sugar
  • 5 ml (1 tsp) baking powder
  • 0,5 ml (⅛ tsp) salt
  • 5 ml (1 tsp) organic untreated orange zest
  • 60 ml (¼ cup) virgin coconut oil
  • 2,5 ml (½ tsp) pure vanilla extract
  • 180 ml (¾ cup) soy milk (or other vegan milk)

Preparation

Preheat the oven to 200°C (400°F).

In a large mixing bowl, mix the dry ingredients (flour, fruits, sugar, baking powder, salt and citrus zest).

In a separate bowl combine milk, vanilla extract and virgin coconut oil. Heat gently until the coconut oil is melted.

Add the liquid ingredients to the dry ingredients. combine using spatula. Knead the dough slightly until it is smooth and easy to handle.

Cut the dough into 6 equal pieces and gently pat into 2 cm thick discs..

Put scones to a parchment-lined baking sheet and bake for 15-20 minutes or until lightly golden.

Makes 6 big scones.

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Good morning!

whole wheat + rye homemade no-knead bread

I’d been moaning that my neighbourhood is lacking a proper bakery ever since I moved to the area… Then I decided to solve that problem, if only for myself.

With the no-knead method described in my previous post, I have fresh-baked bread every morning in about 5 mins of work per day. Considerably less time and effort then tracking down decent bread.

If  you think making bread is time-consuming and hard, think again. This recipe is kitchen-challenged-busy-body friendly. Give it a try and see for yourself.

A note: If you are making whole wheat bread, make sure to add about 20% gluten flour to your mix or it won’t rise properly.

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Are you baking your own bread yet? If not, you’re all out of excuses. This method requires a big 5 minutes of your time and is pretty much fool-proof. Try it right now.

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Here’s a first one from this year’s country vacation folder…

As my country place is off-the-grid and I do not have a “real” oven, all baking is done in the BBQ, at least until a build a proper bread oven. When baking, I put 4 recycled fire bricks on the grill to defuse the heat and prevent scorching. Once the bricks are in, I light up the BBQ and let it heat up for at least 15 minutes on the highest setting, then I turn the heat down to the minimum. The baking dish goes right on the brick. Keep the BBQ lid closed and resist opening it up to check on things, you want to keep the heat in!

As for the strudel, I made it with store-bought vegan puff pastry. I’m not great at making dough and honestly, out here, I have plenty of other stuff to do… Gotta pick your fights!

Assembling the strudel.

Ingredients

  • 6 apples,  peeled, cored and sliced
  • 125 ml (1/2 cup) maple sugar
  • 5 ml (1 tsp) cinnamon
  • 125 ml (1/2 cup) almond slivers, toasted
  • 1 sheet frozen puff pastry, thawed

Preheat BBQ as explained above.

Line a baking sheet with parchment paper.

Place apples in a large bowl. Stir in maple sugar and cinnamon; set aside.

Roll out puff pastry into a long rectangle. Arrange apple filling down the middle of the pastry lengthwise, top with almonds and a little more maple sugar. Fold the pastry lengthwise over the apples and seal edges using a little water.

Put the strudel on the lined baking sheet. Brush a little vegetable oil onto top of pastry. Bake for 30 minutes, or until golden brown.

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A fast and easy desert for lazy bakers.

baked appleLazy chausson aux pommes.

Peel and core the apple. I use Egremont Russet cause they’re my favourite. Set on a square of store-bought vegan puff pastry. Fill the cavity with chopped pecans and maple syrup. Add a pinch of cinnamon. Seal the corners of the puff pastry together over the apple. Repeat several time as everyone will want one. Set in a baking dish and bake at 200°C (400°F) for 30 minutes.

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Tarte tatin

tarte tatin

Yet an other vacation pie. This one’s a straight up tarte Tatin.

A semblance of recipe.

Peel, core and half  7 to 10 apples (I used organic Gala).

Oil the bottom and side of a heavy skillet and pour 100ml (1/2 cup) organic brown sugar evenly over bottom. Arrange apples snugly and cook over moderately high heat 20 mins give or take, until liquid is a light caramel colour.

Remove from heat. Cover with rolled out vegan puff pastry. Bake in BBQ preheated to roughly 225°C (425°F) approximately  40 minutes, until pastry is golden brown.

Cool 10 minutes. Invert onto a  platter and serve warm.

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Apricot pie

apricot pie

More vacation baking. Again no recipe, just fruit and vegan puff pastery.

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raspberry pie

Vacation baking… A strange thing because in real life I don’t bake. I guess I’m not a big desert person. I generally would rather have an other glass of wine then dessert but while on vacation I baked.

Here’s a raspberry pie. No recipe, just perfectly ripe local raspberries, a tiny bit of cornstarch and vegan puff pastery. Summer made into a desert.

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