A couple of recipes



After a weekend away with the family and not getting back to tea time this evening due to road closures I thought I would do a quick and easy post on here with a couple of easy recipes.  I have modified these as we have been sugar free – remember that I still use fresh fruit though 🙂 – and in our attempts to limit the additives in our lives.  The first one is the Ugly Muffins recipe which I posted on my recipe page.  I have changed this one to a GF version which even himself eats so all good there 🙂  The second is the bread recipe I use to make our loaves every couple of days for those who aren’t GF in the house.  I am an extremely lazy cook it has to be said, again, so these recipes really are easy to fit into your daily lives.  Enjoy.

Ugly Muffins – The GF version 🙂


You need:

4 ripe bananas ( I usually use our frozen ones which have quite a bit of liquid with them)

1 finely diced apple with the skin left on

2 Tb olive oil

2 tsp vanilla essence

1/2 cup brown rice flour

1/4 cup cornflour

1/4 cup ground almonds

1 egg

1/2 tsp mixed spice

1/2 tsp baking power (I make my own 2 parts cream of tartar, 1 part baking soda, 1 part arrowroot)

1/2 tsp baking soda

– mix everything together till well blended.

– grease muffin tins (we used the mini muffin kind) and put mixture into each ‘muffin’ space

– bake at 180 C for around 15 mins or until cooked.

Basic Bread – makes one loaf

You need:

2 cups tap hot water

2 cups white flour

2 cups wholemeal flour

1/2 tsp dried yeast

– Put water into a large jug or bowl and add the yeast without stirring. Leave until it is ‘bubbly'(usually just a few minutes)

– mix yeast and water then add flour in.

– mix initially and then give a quick knead on a floured bench until all the dough is cohesive.  You may need to add more flour if the dough is sticky (this can depend on the type of flour used)

– put dough back into the bowl and cover.  Leave to rise for 2 hours

– Give the dough another quick knead on a floured bench and shape into a loaf.

– Put loaf shaped dough into your floured loaf tin.  Cut into the dough along the top – 1 x length-wise and 5 x width-wise

– Bake at 200 C  for 40 mins (from a cold oven) or until golden.  Turn out to cool on a rack and cover.  The base should sound hollow when you tap it.






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