Easter here is going to be an interesting affair. We heavily restrict sugar in our house as even the smallest amount causes incredible silliness and misbehaving in both Jasper and Allegra. For example, a 1/6th of a bounty bar and a single bakery biscuit each last week created an awful afternoon of two children who basically spent their time swinging from the rafters. Continue reading
My house smells divine! I have been baking again. 🙂 This time it’s vegemite and cheese scrolls for lunch, mini peach cobblers for dessert and I’m making chocolate too.
The vegemite and cheese scrolls are a great quick whip up snack or meal which my children love helping with. Here’s the Thermy recipe. 🙂
Bread dough: I use the basic bread dough recipe from the Every Day Cookbook but I use 200g spelt grain instead of 100g wheat. If you have your own bread recipe you prefer though, most will work as long as they’re not too sweet a dough.
200g spelt grain or wheat grain, mill 1.5 minutes, sp 9.
300g warm water
10g dried yeast
1tsp salt or to taste
20g oil (I use olive oil)
Mix altogether sp7 5 secs then knead 1.5 minutes on interval. Leave to rise.
Grate cheese. I don’t have an actual measurement but I would say at least 1-1.5 inches of cheese off a 1kg block. I’m guessing to say 150g or more. Add another 50g if you want cheese on top.
When dough has risen to nearly double it’s size, knead again then turn out onto a floured surface. Roll into a large rectangle, smear liberally with vegemite then sprinkle with cheese. Roll up into a long log and cut into pieces about 4-6cm long. Stand up so the cut edge is facing up on baking paper on a tray. Bake at 180C degrees for 15-20 minutes until golden brown.
The Mini Peach Cobblers were a recipe I pinned from Pinterest. I’ll share the link here. All I can say is that they are amazing! The only changes I made were using finely chopped peaches I had preserved earlier in the year and for both the brown sugar and the normal sugar I used rapadura. Oooo the caramelly goodness! I will be making these for our guests on Saturday for sure! Allegra took 1 look and decided they were yuck (as she does frequently sadly) but Jasper tucked straight in. The sweetest thing was listening to Jasper successfully convincing Allegra to “have a little try cos it’s yummy” which she did and as I watch her the last bite disappears. So much for yucky! 😛
Finally, the chocolate. Mine is still doing it’s thing in Thermy so I don’t have a photo of my handiwork but I highly recommend this recipe. It’s amazing. Best bit for me is that I can have just 1 piece and be happy. Yes, it’s rich but it’s more that it isn’t full of highly refined white sugar empty calories and neither do I find it addictive. If I buy a block of the normal chocolate I can’t ever stop until the block is finished. And I inevitably end up feeling sick and bloated and then the next day I sometimes end up with a headache. I’ve decided not to buy it again as I really don’t enjoy it when all that is factored in. Quirky Cooking “almost raw” chocolate uses ingredients that haven’t been processed to within an inch of their lives (or beyond) and although I wouldn’t exactly call it a healthy snack, it’s definitely far far less unhealthy than it’s supermarket namesake. It contains the anti-oxidants touted to be in dark chocolate as the cacao powder is raw, the cacao butter is also raw and the rapadura, although not raw, still contains its mineral salts and molasses goodness. Not to mention a real vanilla pod (no imitation vanilla) and I can add in raw nuts, dried fruits or whatever else I fancy. This time it will just be plain chocolate though. 🙂
And a photo from my baking the other day, my gem scones.