Low-Carb Bread Rolls

These are great for a light breakfast and take hardly anytime to make or bake!

Ingredients
75g ground almonds
pinch of salt
¼ tsp baking powder
1 tbsp olive oil
1 egg, beaten.

G is for... Gingerbread

I've baked from the beautiful Peyton and Byrne book before and when I was looking for a gingerbread recipe I found their 'Ginger and Black Treacle Bread' which didn't have loads of sugar or lots of butter so I thought I would give it a try. I've changed the recipe a bit and made it gluten-free.

Ingredients
125ml sunflower oil
100g soft brown sugar
175ml black treacle
50g fresh ginger, peeled and very finely chopped
1 tsp bicarbonate of soda
200g gluten-flour plain flour (or normal if you can)
¼ tsp salt
¼ tsp ground ginger
½ tsp ground cinnamon
3 eggs, beaten

Seeded Drop Rolls

This is bread-making as you've never seen before, in a matter of minutes these little rolls are ready. Now, they might look slightly odd, but who says it'll all about looks, it's what's inside that counts, right...

These are perfect if you need to bake something for a picnic and don't have time to make bread properly. They are good served with a little butter or cheese, or even on their own. 

Ingredients

225g gluten-free plain flour (or normal if you can)

2 tsp baking powder

½ tsp bicarbonate of soda

pinch of salt and pepper

50g butter

1½ tbsp sunflower oil

185ml skimmed milk with a squeeze lemon juice (or 185ml buttermilk if you have it)

60g sunflower seeds

Banana Bread

I wanted to make a high-energy snack and settled on banana bread which I haven't made in ages. I found an old recipe, reduced the sugar quantity, used gluten-free flour and added some nuts. Banana bread is a great mid-morning snack, it has all the sweetness of a cake but with fruit and nuts for maximum health benefits.

Ingredients
125g butter, softened
125g soft brown sugar
2 eggs, beaten
250g gluten-free, plain flour
2 tsp baking powder
125ml milk
3 bananas, mashed
50g Brazil nuts, chopped

Brown 'N Serve Rolls

Today's guest post comes all the way from Idaho and from my Great Aunt Kathy (she's my aunt's mother, but pretty great too!) Kathy has been making these rolls for 40 years, so it's safe to say this recipe is tried and tested. 

BROWN 'N SERVE ROLLS

My mother gave me a Betty Crocker Cookbook when I got married 41 years ago. I didn't know much about cooking or baking so only made dishes that had a photo and I would follow the recipe exactly. Eventually I wanted to try making bread and there were good instructions and photos and I found I really liked making it. After many years of baking I now am willing to alter a recipe. This recipe is adapted from that Betty Crocker Cookbook.

1 package active dry yeast (2¼ teaspoon)

¾ cup warm water (105-115°F )

¾ cup lukewarm milk

¼ cup sugar

2 teaspoon salt

¼ cup oil

2 cups white flour

2¼ cups whole wheat flour

Mixed Grain Rolls

 I'm not one for using packet mixes, I made some Barbie cupcakes from one once and that was quite enough. However, I fancied making some bread and rather than go through the palava of deciding which flour and which grains, and then finding the yeast I found a handy little bread mix.

I chose a mixed grain wholemeal mix, emptied the packet into a large bowl with 290ml lukewarm water. After mixing, 5 minutes of kneading, and 30 minutes of rising, it was into the oven for 15 minutes. And seconds later I was eating warm freshly baked bread with melted butter...yum.