Mushroom bakes are a favorite of mine, especially in the winter, and I prepare them often, with different variations. Continue reading “Mushroom and Beet Greens Mini-Bakes”
Soda bread is the perfect bread to bake when you want a fresh warm loaf, without waiting for the dough to rise. The texture is obviously denser than yeast dough bread, but the easiness and quickness of making this bread compensate for that.
Unlike in traditional Irish soda bread, here I, once again, used different types of flour in the dough, in order to give it a more interesting texture and higher nutritional value. Continue reading “Multi Grain Soda Bread”
As rolled oats cookies are among my favorites, I make them often, and each time I try to come up with a new flavor. This time I decided on the combination of coconut and golden raisins, which resulted extra tasty cookies, well worth of documenting. Continue reading “Oatmeal, Coconut and Raisins Cookies”
This tasty cake started, once again, with a few ripe bananas that I needed to put into good use. Continue reading “Multi Flour Lime, Banana and Mint Cake”
Once again I’ve been experimenting with baking with different types of flour. This time I combined quite a few of them, to create these very tasty breads. The texture came out incredibly multi-layered, where each type of flour brought a unique one. Continue reading “Multi Grain Bread stuffed with Roasted Vegetables”
Scones are such tasty and easy to make pastries, that whenever I bake them, I’m surprised I don’t bake them more often. These crumbly and not too sweet mini cakes, are wonderful when served fresh from the oven, with butter and jam. Continue reading “Oats, Raisins and Cranberries Scones”
Whether you call this sweet and easy dessert “crisp” or “crumble” – the result is the same: sweet, warm layer of fruit, with a buttery, crunchy topping. Continue reading “Three Berries Crisp”