Churro Waffles with Caramel Sauce

These churro-style waffles are cooked in a waffle maker rather than being deep fried like traditional churros. I made mine in my trusty Sage Waffle Maker, however there are cheaper gadgets on the market. You could cook these like drop scones on a large non-stick frying pan, if you don't have a waffle maker.

Makes 4-5 large waffles

• 2 eggs
• 2 cups SR flour
• 1⅓ cups milk  
• ⅓ cup soft brown sugar                   
• ⅓ cup butter, melted
• 1 tsp vanilla extract
• a pinch of bicarbonate of soda/baking soda
• a pinch of cinnamon

For the cinnamon sugar, mix ingredients together.

• ½ cup caster sugar
• 2 tsp cinnamon

For the caramel dipping sauce, heat ingredients together in a pan or in the microwave and stir thoroughly.

• 1 cup dulche de leche/caramel condensed milk
• 1 cup evaporated milk or double cream

Beat all of the waffle ingredients together to make a smooth, thick batter.

Heat your waffle maker or frying pan on a medium-high heat.

Cook waffles until golden brown.

Whilst warm, dust on both sides with the cinnamon sugar.

Serve drizzled with the hot caramel sauce.

Top tip: Make a chocolate sauce by melting chocolate and mixing with double cream or evaporated milk. Heat gently until you have a smooth, warm sauce.

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Toffee Apple Waffles

After trying out my new Sage No-Mess Waffle Maker for a few weeks, I think I've perfected my basic, sweet waffle recipe... 
I've used cup measurements to make these as quick and easy as possible to make. Many waffle recipes I've looked at involve separating the eggs and whisking the egg whites. Not something I have the time to inclination to do when making breakfast waffles! I reckon the addition of a touch of bicarb does the job to make these waffles light and fluffy.

Makes 4 large, sweet waffles

• 1 cup SR flour
• ¼ cup caster sugar
• ¼ cup melted butter, cooled
• ¾ cup milk
• 1 large egg, beaten
• 1 tsp vanilla extract
• ¼ tsp bicarbonate of soda

For the topping

• 4 dessert apples, peeled, cored and sliced thickly
• 1 tsp butter
• 8 tbsp dulce de leche or caramel sauce
• ground cinnamon and cream to serve.

To make the waffles
Heat the waffle maker to a medium setting; I used setting 4.

Put the dry ingredients into a bowl.
Mix the liquid ingredients together in a jug.
Pour the wet ingredients into the bowl and mix to combine.
Pour the batter back into the jug.

When the waffle maker is hot, pour around ¼ of the mixture into the centre. 
Gently close the lid and cook until the machine bleeps (or until the waffles are golden brown).
Remove and keep warm in a low oven while you cook the remaining waffles.

For the topping
Heat a large frying pan on a medium heat and grease with the butter. Gently cook the apple slices for about 4-5 minutes minutes on each side - until starting to soften but not breaking up. 
Add the dulche de leche and stir gently to coat the apples and warm through - add a splash of water or cream, for a thinner sauce.
Top the warm waffles with the toffee apple mixture and serve with a dollop of cream and a sprinkle of ground cinnamon

Top tip: If you don't have a waffle maker (why not?!) then you could cook these in a heavy based, non-stick frying pan or griddle.

Topping ideas: Fruit compote and Greek yogurt; Nutella and chopped banana/strawberries; peach Melba (peach, raspberries and vanilla ice cream), fresh fruit salad and maple syrup... 

I'd love to know your favourite waffle toppings, so please feel free to tweet me or leave me a comment below.

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Sage's No-Mess Waffle Maker™ - a review

I love a kitchen gadget, so couldn't believe my luck when I was asked to try out the new Sage by Heston Blumenthal waffle maker. The No-Mess Waffle Maker™ has non-stick plates, a wrap-around moat to catch (and cook) excess batter and a built-in timer, so it makes waffle-making super-quick and easy. It's also a sturdy and good-looking piece of kit, but is compact enough to fit in the corner of a cupboard, without taking up too much space.

I've tested the waffle maker out in various ways... Obviously the first thing I did was make some sweet, breakfast waffles. Setting 4 was just right for golden-brown, hot, fluffy waffles. My girls and their friends loved them after a sleepover, for a breakfast treat. Then I tried out some posh waffles with a few different toppings, which would be great for impromptu desserts.

Now, I'm not sure I'd pay the RRP of almost £100 for a machine that only made waffles, so I decided to try out some other recipes, which I thought might work; cookies, muffins, omelettes/frittata and even home-made veggie/bean burgers all worked well, so long as they contained egg (I did try a couple of vegan recipes, which didn't hold together so well). I reckon almost anything which cooks from a batter or a dough-like mixture, and sets whilst cooking should work. Don't try burritos or toasted sandwiches though, as I found that molten cheese wasn't the easiest thing to clean out of the waffle plates!

My only real criticism is that there is no implement included to remove the hot waffles from the machine; A pair of plastic tongs would be useful, so that you don't scratch the non-stick coating.

As the machine is so sturdy and versatile, it would make a great gift for any foodie, or even a student starting uni. My teens have found it really easy to use, and have enjoyed coming up with different waffle creations. Look out for my next post, covering some of our favourite waffle-maker recipes and toppings!

The No-Mess Waffle Maker™ RRPs at £99.95 and is available from John Lewis, Amazon and Sage Appliances online.

Integrity Statement
I received a complimentary waffle-maker for the purpose of this review and for recipe development. All views expressed are genuine.

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Iced Cinnamon Rolls

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We loved eating cinnamon rolls/buns when we were on holiday in America and I've tried to recreate the recipe with varying degrees of success ever since. I'm sure this recipe contains significantly less butter and sugar than the ones we ate in the US, but are my best version yet and taste delicious warm. 

These would be ideal served for Christmas breakfast.

Makes 12

For the dough

• 3 cups strong plain bread flour
• 1 egg, beaten
• milk
• 1 oz/25g butter, cut into small pieces
• 1 tbsp soft brown sugar
• 1 sachet fast action dried yeast
• ½ tsp salt

For the filling

• 2 rounded tsp ground cinnamon (add more or less to taste)
• 2 oz/50g softened butter
• 2 oz/50g soft brown sugar
• 1 tsp cornflour/corn starch

For the icing

• 4oz/100g icing sugar
• boiling water

Crack the egg into a measuring jug/cup. Top up to the 1 cup mark with milk.
Add all of the dough ingredients to the bread maker pan.
Set on the dough setting and leave to run. 
If you don't have a bread maker, mix the ingredients together in a large bowl and knead for 5 minutes until you have a soft, but not sticky dough. Cover the bowl and leave in a warm place for 1 hour.
When it has finished proving, tip the dough onto a large board covered with cling-film (don't add any extra flour, the clingfilm will stop it sticking to the board.)

Roll out into a large rectangle.

Mix the filling ingredients together and spread over the dough.

Roll the dough lengthwise, as tightly as you can (like a Swiss roll).
Making sure the dough roll is seam-side down on the board, cut into 1"/2.5cm slices using a sharp knife.
Place the rolls on a greased baking sheet, spaced about 1"/2.5cm apart.

Cover loosely with cling-film and allow to rise for a further 30-45 minutes.

Meanwhile, preheat the oven to 200C/190C Fan/Gas 6 .

Bake for 10-15 minutes until golden brown.
Remove from the oven and allow to cool for a couple of minutes, before moving to a wire rack.

Mix the icing sugar with enough boiling water to make a runny glacé icing.

Spoon, brush or drizzle over the cinnamon rolls while still hot.

Vegan alternative: For the bread dough, use 1 cup of sweetened almond milk and omit the egg.  Use dairy-free spread instead of butter. Replace the egg with 1oz/25g of ground almonds plus an extra 1 tbsp of dairy-free spread.
For the filling use dairy-free spread instead of butter. 

Suitable for freezing. Defrost and reheat for about 30 seconds in the microwave on a medium setting.

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Baobab Super-Fruit Powder - A review plus WIN a family ticket to the Eden Project

When I was asked to try out Baobab Fruit Powder in the Baobab Breakfast Challenge, I was intrigued to find out more, as it wasn't a product I knew anything about. I was challenged to come up with an original and delicious breakfast recipe which included baobab...

Baobab is an African super-fruit, which contains six times more vitamin C than an orange and more calcium (gram for gram) than a glass of milk. Baobab is also rich in iron, vitamin B2 and potassium and contains more than three times as many antioxidants as blueberries! As vitamin C aids the absorption of iron, the powder is a great addition to a vegetarian/vegan diet especially if you're concerned about your iron intake.

Not only is it good for you, but baobab is ethically sourced and every purchase helps fund Project Baobab (set up by the Eden Project and Phytotrade Africa) which aims to educate people on the importance of sustainability in harvesting the fruit to ensure there’s a positive impact on poor families in Africa.

We tried the baobab powder out in various recipes, including breakfast muffins, fruit juice, homemade bread and the cereal/flapjack bars below. The powder gave a sweet, fruity flavour to each food it was added to (something like a peach/mango/apricot flavour), so would be suitable for adding to children's foods if you want to boost their vitamin/mineral uptake, especially through the winter or after they've been ill, without resorting to artificial food supplements. 

Baobab products can be purchased online at www.edenprojectshop.com. Baobab is also available from Holland & Barrett, Planet Organic and all good health food shops. Priced from £14.99 for a 250g tub of superfruit powder. £19.99 for 90 1000mg tablets. Or order online from www.minvita.co.uk.

Apricot Breakfast Bars and Baobab Enriched Orange Juice

Although these vegan cereal bars are relatively high in sugar, they're a tasty alternative to cereal and could be served for a weekend breakfast treat. They also make a good, energy-rich after school or lunch-box snack.

For the juice, simply stir 1 teaspoon of baobab powder into a little orange juice and mix well. Top up the glass with more juice and stir again before serving.

Makes 12-16 bars/squares.

• 150g/6oz dairy-free margarine/spread 
• 100g/4oz dark soft brown sugar
• 2 tbsp golden syrup/corn syrup
• 25g/1oz boabab powder 
• 50g/2oz chopped dried apricots (or other dried fruit)
• 200g/8oz porridge oats  

Pre-heat the oven to 170C/160C Fan/Gas 3/325F.

Melt the spread with the sugar and syrup (in a pan or in the microwave) and simmer for 1 minute.
Mix in the oats, apricots and baobab until coated in the syrup.
Pour into a greased and lined baking tin (15cm x 20cm approx) and flatten with a fork or spoon.
Bake for around 25-30 minutes, or until golden brown at the edges.
Cool in the tin for 10 minutes before marking into squares/bars.
Turn out when cold - not before, or they'll fall apart!

These bars are soft and chewy. For a crisper flapjack-type bar, increase the oven temperature to 180C/170C Fan/Gas 4/350F.

Suitable for freezing.
So, onto the competition...
The lovely people at the Eden Project in Cornwall, UK have generously offered me a family ticket (valid for 2 adults and 3 children - worth up to £78.50) to give away to one lucky reader...a fab prize, eh?

Described as the eighth wonder of the world, the Eden Project is a global garden which lets people discover plants that have changed the world and plants that could change the future.

People can explore the sights, smells and sheer scale of the Rainforest Biome, take a journey through the fragrant Mediterranean Biome and zig-zag their way through the 30 acres of outdoor gardens. There are also world-class art installations, unique sculptures and exciting events to be found across the site.

To enter, simply add your details to the Rafflecopter widget and follow the instructions. Competition closes midnight Tuesday 3rd December. The winner will be drawn at random and published here. UK only. COMPETITION NOW CLOSED - Winner Allan Smith.

Integrity Statement
I received a packet of baobab powder and a bar of chocolate to review, plus a family ticket to the Eden Project to giveaway. I did not receive payment, and the views expressed are genuinely those of myself and my family.
a Rafflecopter giveaway

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Chocolate Bread (Vegan)

This indulgent chocolate loaf is great for a weekend breakfast treat. I've previously made this recipe with eggs and milk, so I thought I'd have a go at a vegan version. Just a word of warning...due to the high sugar content, if you toast this bread, make sure you do so on a low setting, unless you want a burnt offering!

• 2¾ cup white bread flour
• ¼ cup unsweetened cocoa powder
• 1 cup dairy-free milk
• 1 tbsp dairy-free spread or vegetable oil
• 4 tbsp soft brown sugar
• 1 sachet of fast action dried yeast
• ½ tsp salt
• ¼ tsp ground cinnamon (optional)
• 100g/4oz dairy-free chocolate, chopped into chunks

If using a bread maker, put in all ingredients (except the chocolate) and set on the dough setting. 

If making by hand, place the dry ingredients (except the chocolate) in a large bowl. 
Mix in the spread/oil.

Slowly knead in the milk until you have a soft, but not sticky dough. Cover the bowl and leave to prove for 1 hour in a warm place.

Once proved, flatten the dough and knead in the chocolate chunks. 
Place in a well greased loaf tin. Prove for a further 30 minutes.

Bake in a pre-heated oven at 190C/180C Fan/Gas 5/375F for 25-30 minutes. Turn out and cool on a wire rack.

Alternative: Add ½ cup of dried raisins, chopped dried dates or cherries, along with the chocolate.

Suitable for freezing.

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Hot Cross Buns (Vegan)

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Inspired by Paul Hollywood's Bread programme, I thought it was about time I blogged another bread recipe.

I've seen a plethora of hot cross bun recipes lately, but very few vegan ones. Traditionally, these seasonal, Easter bread-buns are made with eggs, milk and butter, so I've substituted these ingredients for vegan alternatives. I think you'll agree that they look pretty much like the traditional variety (minus the crosses, of course!).

• 3 cups strong bread flour
• 1 cup sweetened almond milk, or similar
• 4 tbsp soft brown sugar
• 2 tbsp dairy-free spread
• 1 sachet fast action yeast
• 1 cup dried mixed fruit
• 1-2 tsp ground mixed spice 
• 1 tsp Orgran No Egg, optional
• ½ tsp salt

Add all of the ingredients, except the fruit, to the bread maker and set on the dough setting. 

After a few minutes, add the dried fruit and allow the bread maker to run the full dough cycle. (Alternatively, kneed ingredients together in a bowl, until you have a soft, but not, sticky dough.)

Turn the dough out onto a board, but don't add any extra flour.
Kneed the dough for a few minutes and then divide into 8 pieces and roll into balls.

Flatten slightly and place, well apart, on a greased baking sheet.

Allow to prove in a warm place for 45-60 minutes.
Pre-heat the oven to 220C/200C Fan/425F/Gas 7. 

Mix an extra 2 tbsp of strong bread flour with 2 tbsp of cold water to form a paste. Pipe the paste onto the buns (in your preferred design), with a small, plain nozzle. 

Bake for 10 minutes, then reduce the oven temperature to 190C/180C Fan/375F/ Gas 5. Bake for a further 10 minutes, until brown. The cooked buns should sound hollow if you tap on the base.

Mix 2 tbsp of white sugar with 2 tbsp water. Heat in the microwave for 15-30 seconds on high, to form a syrup. Brush the syrup over the warm buns. 
Remove from the baking tray and cool on a wire rack.

Serve warm or toasted for an Easter breakfast. Cut in half and spread with dairy-free spread and/or jam before serving. 

Suitable for freezing.

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Herby Glamorgan Sausages

This recipe came about as we fancied a cooked veggie breakfast last weekend and didn't have any vegetarian sausages in the freezer. I had a couple of bits of cheese that needed using up, so made up some Glamorgan sausages, using the left over cheeses instead of Caerphilly.

If you have a food processor, you can make these in just a few minutes.

Makes 8 mini or 4 large sausages (or about 8-12 'meatball' sized balls).

• 100g/4oz grated hard cheese (you should traditionally use Caerphilly, but I used feta and cheddar)
• 2-3 slices of stale bread made into breadcrumbs
• 1 small onion, diced finely or grated
• 1 medium egg
• 1 tbsp fresh chopped herbs (I used parsley, sage and rosemary)
• black pepper
• ½ tsp English mustard powder or paprika

Cook the onion in a drop of oil or a knob of butter, until soft (I microwaved it in a covered bowl).
Mix the cheese, breadcrumbs, herbs and seasoning together.
Add the onion and stir in the egg to bind the mixture and make a firm dough.
Add more breadcrumbs if the dough is too sticky to handle.
Divide the mixture into the required number of pieces and roll into sausage shapes (or meat balls).
Heat a drop of vegetable oil in a frying pan.
Cook the sausages for about 5-8 minutes, turning once or twice, until golden brown.

Serve as part of a 'traditional' vegetarian British breakfast; Instead of meatballs with a spicy tomato sauce and pasta, or eat cold for lunch with a salad.


Alternatives: Add extra flavourings such as chopped sun-dried tomatoes, olives etc.
To barbecue, brush with oil first.

Suitable for freezing.

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Easy (Bread Machine) Mini Chocolate Brioches

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My daughters love chocolate chip brioches at the moment, but as these are quite expensive to buy, I thought I'd have a go at making them myself. I found various traditional brioche recipes, but they looked a bit of a faff, as you're supposed to fold in extra butter after proving the dough (like you do when making croissants or flaky pastry). I decided to have a go at bunging everything in the bread machine to see what would happen...

I was quite pleased with the results as I managed to produce lovely fluffy brioches with less fat and sugar than found in most traditional recipes.

• 8oz/200g strong plain bread flour
• 2 eggs, beaten
• milk
• 2 oz/50g butter, cut into small pieces
• 2-4oz/50-100g chocolate chips
• 3 tbsp caster sugar
• 1 sachet fast action dried yeast
• ½ tsp salt

Crack the eggs into a measuring jug/cup. Top up to the 5fl oz/150ml mark with milk.
Add all of the ingredients, except the chocolate chips to the bread maker pan.
Set on the dough setting and leave to run.
When it has finished proving, knock the dough back by briefly starting the dough setting again. Add the chocolate chips.
Stop the bread machine once the chocolate chips have been mixed in.
Cut the dough into 10-12 small pieces (it will be sticky, but don't add any extra flour.)
Roll into balls and pop each ball into a section of a well greased muffin tin.
Cover loosely with clingfilm and allow to rise for a further 60 minutes.
Brush with milk.
Bake at 200C/190C Fan/Gas 6 for 10-15 minutes until golden brown.
Remove from the oven and allow to cool for a couple of minutes, before loosening with a knife and turning out onto a wire rack to cool fully. 

Suitable for freezing.

Alternative: Add raisins or other dried fruit instead of the chocolate chips, for a slightly healthier version.

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Flapjacks with Dried Fruits, Nuts and Seeds (Vegan)

This is a fruity adaptation of my vegan chocolate flapjack recipe. It came into being after finding a packet of almost out-of-date dried dates at the back of my cupboard!

Makes 12-16 bars/squares.

• 150g/6oz dairy-free spread
• 150g/5oz soft brown sugar
• 2 tbsp golden syrup
• 150g/6oz mixed chopped dried fruit, nuts and/or seeds 
• 225g/9oz porridge oats  
• 1 tsp vanilla extract

Pre-heat the oven to 160C/150C Fan Oven/325F/Gas 3.

Melt the spread with the sugar and syrup (in a pan or in the microwave).
Stir in the dried fruit/nuts/seeds and the vanilla extract.
Mix in the oats until coated in the syrup.
Pour into a greased baking tin (15cm x 20cm approx) and flatten with a fork or spoon.
Bake for 25-30 minutes, or until golden brown.
Cool in the tin for 5-10 minutes before marking into squares/bars with a knife.
Turn out when cool - not before, or they'll fall apart!

Suitable for freezing.

Alternatives: Top with melted dairy-free chocolate when cool, for a more indulgent flapjack!

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The 3 meals a day vegetarian meal planner

Meal planning is a great way to save time and money. Looking back through my blog recipes, I've realised that most of them are for dinners and cakes rather than whole days, so I've tried to rectify that with my contribution to Mrs M's Meal Planning Monday - a week's worth of vegetarian and vegan family meal options.

Breakfasts

My kids love breakfast. They've always eaten breakfast and would be quite happy to go along with the motto of 'breakfast like a king and dine like a pauper'. On an average day, they'll polish off a couple of items from this list, plus a drink of fruit juice or smoothie.

• Cereal with or without milk
• Toast/crumpet/mini pancake/croissant
• Portion of fresh fruit
• Fruit or plain yogurt/dairy free alternative
• Full vegetarian cooked breakfast with veggie sausage/veggie bacon slice/hash brown/egg/baked beans
• Cinnamon rolls or brioche
• Flapjack or cereal bar

Lunches
Both kids eat a packed lunch at school, which usually consists of 5 items selected from this list:

• Sandwich/crackers/wrap/plain scone - filled with cheese/Quorn slice/butter/jam/fruit spread/chocolate spread/cream cheese/golden syrup etc (more ideas here.)
• 1 piece of fresh fruit or or a portion of dried fruit.
• 1 carton of pure fruit juice
• 1 small pot/tube of fruit yogurt/dairy free dessert
• 1 piece of home made cake/flapjack/packet of crisps/biscuit bar/cereal bar

Dinners

I almost always cook an evening meal from scratch, with the addition of some meat substitutes, such as Quorn once or twice a week. I try and include at least two of our 5 a day portions in each meal. Our favourite family meals are:

• Quorn sausage casserole with roast potatoes or mash
• Pasta with tomato sauce
• Fajitas/wraps
• Vegetable soup with fresh bread
• Roasted vegetables with halloumi
• Vegetarian chilli with jacket potato or rice
• Quorn pilaf

Other meal planners: 2 week meal planner; Budget meal planner Pin It

Perfect Pancakes and Fabulous Fillings

I love pancakes, but only seem to cook them once a year, strangely enough on Shrove Tuesday aka Pancake Day. Originally a recipe for using up ingredients before Lent, pancakes are the ultimate budget food as they're cheap to make, tasty and filling. Use up left-over store cupboard/fridge ingredients, such as tinned fruits and odds and ends of vegetables, cheeses etc (not all together!) for the fillings.

Traditional Pancake Recipe

• 100g/4oz plain flour
• 2 medium eggs
• 275ml/10fl oz semi skimmed milk

Vegan Pancake Recipe

• 100g/4oz plain flour
• 2 tsp Orgran No Egg (or similar egg replacer) mixed with 4 tbsp water
• 275ml/10fl oz dairy-free milk

Scotch Pancake (Drop Scones) Recipe
Scotch pancakes are smaller, sweeter and thicker than regular pancakes, but are just as easy to make. They're particularly nice for breakfast.

• 100g/4oz plain flour
• 2 tbsp sugar (leave out the sugar for savoury pancakes)
• 1 tsp baking powder
• 100ml/4floz milk
• 1 egg
• 2 tbsp melted butter or vegetable oil
• Grated lemon zest and a handful of raisins (optional)

Method (for all pancake recipes)
Beat the liquid ingredients together in a jug.
Put the dry ingredients in a bowl and slowly pour in the wet ingredients, whisking all the time, until you have a smooth batter.

The secret to non-stick pancakes is to lightly grease the pan and make sure it's really hot before pouring in the batter. Cook each pancake for a minute or two each side and keep warm in the oven while you make the rest.

Vegetarian Filling/Topping Ideas

Sweet
Nutella
Honey and banana
Jam and dessicated coconut
Strawberries/mixed berries and cream
Lemon juice and sugar
Maple syrup
Apple sauce, raisins and cinnamon
Stewed dates and pear
Peach and raspberry with ice cream

Savoury
Spinach and goat's cheese
Cheddar cheese & onion
Chopped sun dried tomatoes, peppers, onions and feta cheese
Pesto and mozzarella
Garlic mushrooms
Refried beans and salsa
Ratatouille
Vegetarian chilli
Vegetarian bolognese

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Easy Basic Bread Recipe for the Bread-maker

Here's my basic bread recipe which I adapt as needed (try making it with kids - it's better than playdough!). You can use this recipe to make mini pizzas, garlic dough balls or flat breads.

Makes 1 loaf, 8-10 rolls/mini pizzas, 16-20 dough balls or 2 pizza bases.

• 1 cup water/milk (or 1 egg made up to 1 cup with water/milk)
• 3 cups strong bread flour (any combination of white/granary/wholemeal)
• 1 tbsp olive/vegetable oil/butter
• 1 tsp fast-action dried yeast or 10g fresh yeast
• 1 tsp sugar
• 1 tsp salt
• Flavourings (optional see below*)

Put all the dry ingredients in a bowl (or bread maker) add the wet ingredients and flavourings.

Mix well until you have a smooth dough (on dough setting in bread maker).

Add a little more flour if the dough is too sticky.

Cover the bowl and allow to rise in a warm place for 30-60 minutes.

Place the dough into a greased loaf tin, or shape into a ball, flatten and place on a greased baking tray (or follow alternative ideas below**).

Allow to rise for a further 30 minutes.

Bake at 200C/Gas 6 for around 20 minutes - or until well-risen and golden.

Turn out onto a wire rack to cool.

Bread-maker version: Place all of the ingredients in the bread-maker and set to a medium, basic white loaf setting. If making rolls or pizza bases, use the dough setting.

*Flavourings -
Any combination of : 2-4 tbsp chopped sun dried tomatoes/anti pasti/stoned olives, 1 tsp dried herbs/1 tbsp chopped fresh herbs, ½ cup grated hard cheese with 1 tsp dried paprika/mustard powder, ½ cup chopped nuts/sunflower seeds/pumpkin seeds, ½ cup chopped dried fruit, ½ cup chocolate chunks/chips, 1 tsp ground cinnamon.

**Alternatives:

• For bread rolls - Divide into 8-10 pieces. Place on a greased baking sheet and allow to rise for 30 minutes. Cook for 10-15 minutes.
• For pizza bases (or mini pizzas) - Divide into 2 (or 8-10 mini) pieces. Flatten into circles on greased baking sheets. Spread with tomato puree and sprinkle with dried herbs. Add toppings (peppers, mushrooms, onion, olives, sweetcorn, pineapple, cheese etc) and bake for 10-15 minutes.
• For garlic flat bread (or dough balls) - Divide into 4 and flatten on a greased baking sheet (or make 16-20 balls) . Make garlic butter using 50g/2oz softened butter/dairy-free spread mixed with 1 crushed clove of garlic and some chopped parsley. Spread garlic butter over unbaked dough and bake for 10-15 minutes.

Suitable for freezing.

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