Wednesday, 21 December 2016
Sunday, 11 December 2016
This Italian biscuits called biscotti which means twice baked are my favorite festive bakes . Give it a go, your house will smell festive for hours, your cookie jar will be full ( not for long ) they are a real treat, perfect gift for friends and family...🎅🎅🎅🎅🎅🎅🎄🎄🎄🎄
220 gr flour
1/2 tsp baking powder
1 tsp cinnamon
120 gr brown sugar
100 gr dry figs, chopped
100 gr toasted hazelnuts
25 gr melted butter
zest of one orange
Sift the flour, baking powder and cinnamon into a bowl.
Add the sugar, figs and nuts.
In a jug whisk the eggs, butter and zest and pour in the flour bowl.
Stir to bring together.
Divide into two and form an even logs 4 cm wide each.
Transfer the logs to a baking tray and bake for 20 - 25 minutes on 180 C.
Let them cool down a bit and cut each log into 12 slices.
Bake them for 20 minutes on 150 C.
Thursday, 1 December 2016
December is one of the busiest month of the year but we love if. I personally love preparing everything homemade for the festive season and when the time is tight I always look for a quick and easy recipes but still tasty and healthy. This bread is everything what I need when I am in a hurry !
300 gr wholemeal flour ( I used spelt )
100 gr white flour ( again I used spelt )
50 - 70 gr nuts and seeds ( I used pumpkin, sunflower, flax and sesame seeds as well as almonds)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
450 ml water
1 Tbsp rolled oats for topping
In a large mixing bowl, place all the dry ingredients.
Add the liquid little by little until you get a soft dough.
Spoon the mixture into a loaf tin size 22 x 10 cm, greased.
Sprinkle the oats evenly over and bake in the oven for 40 min on 190 C and 15 more minutes on 170 C.
Once baked remove from the tin and allow to cool on a wire rack.
Slice it and eat it on the day that it's baked.
Freeze the sliced bread , you will thank yourself when you want a something nice and warm like toast, simply toasted straight from the freezer and enjoy it!