100g (1/2 cup) unsalted butter
100g (1/2 cup) light brown sugar
1 tbsp golden syrup, honey or maple syrup
1/8 tsp fine sea salt
200g (2 1/2 cups) Natural Foods porridge oats
1/2 cup Natural Foods Californian Raisins
1. Preheat the oven to 180°C (350°F) and line a 8in x 8in or 9in x 9in square baking tin with parchment paper.
2. Put the butter, brown sugar, syrup and salt into a large pan and melt over a medium heat, stirring to combine.
3. Add in the oats and stir together until everything is well combine.
4. Pour the oat mixture into the lined tin and press down firmly, making sure the oats are evenly distributed in the pan.
5. Bake in the oven for 25 minutes. Allow to cool for 5 minutes.
6. Cut into rectangles by cutting the flapjacks into 4 squares, then cutting each square into 2 or 4 triangles.
7. Allow to cool fully in the tin before removing them to give the flapjacks a chance to crisp up. Store in an airtight container.
Boiled Fruit Cake
1 cup (210g) light brown sugar
1 cup (240ml) hot water
1/4 cup (56g) unsalted butter
1 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp ground ginger
1/2 tsp salt
2 cups (250g) Natural Foods seedless raisins
2 large eggs, lightly beaten
1 1/2 cups (195g) Natural Foods white flour
1 tsp baking soda
1 tsp pure vanilla extract
1 cup (175g) candied and chopped mixed peel
Method: 1. Butter, or spray with a nonstick vegetable spray, a 9x5x3 inch (23 x 13 x 8 cm) loaf pan. Preheat oven to 350 degrees F (177 degrees C).
2. In a large saucepan, over medium heat, mix the sugar, water, butter, spices, and raisins together then bring to the boil for five minutes,
remove from heat, and let cool until lukewarm. 3. Stir into this mixture the lightly beaten eggs, flour, baking soda, vanilla extract and candied fruit.
4. Pour into the prepared pan and bake for 45 -60 minutes or until a toothpick inserted into the center of the cake comes out clean.
5. Remove from oven and let cool on a wire rack.
6. Cover and store, if possible, for a few days before serving.
225g/8oz Natural Foods Self Raising Flour
25g/1oz Caster Sugar
125g/4oz Natural Foods Sultanas
1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease an 18cm/7" sandwich tin or a plain flat baking sheet.
2. Sieve the flour and caster sugar into a mixing bowl. Rub in the margarine and stir in the sultanas.
3. Beat the egg and milk together and add enough milk to make a soft dough. Turn onto a floured surface and roll in the flour.
Shape into a round shape and fit into the sandwich tin or put onto the flat baking sheet.
4. Score or cut the top into 8 sections and brush the top with the beaten egg.
5. Bake for approx. 15 minutes until well risen and golden brown.
6. Serve hot or cold with butter or with spread of your choice.
Honey Sesame Seed Bars
¾ cup (110g) Natural Foods Sesame seeds
1 cup (220g) sugar
1 cup (250ml) water
20g butter, chopped
½ cup (175g) honey
¾ cup (110g) Natural Foods unsalted roasted cashews (or peanuts), chopped coarsely
1. Grease a 20cm x 30cm pan. Line base and two opposite sides with baking paper, extending it 2cm above sides.
2. Add the sesame seeds to a dry heated pan; stir over a medium heat until the seeds are browned lightly.
3. Combine the sugar and water in a small heavy-based saucepan; stir over a low heat, without boiling, until dissolved.
4. Bring to the boil and boil uncovered for approx. 15 minutes or until a dark caramel colour. It is important toffee is cooked for long enough,
to ensure a good flavour and a firm set.
5. Reduce heat to low, stir in the butter and honey until the butter is melted. Stir in seeds and nuts; cool for about 5 minutes or until the
mixture is thick enough to suspend the seeds.
6. Using a spatula, quickly smooth mixture into prepared pan. Tap pan firmly on bench; stand in a cool, dry place until firm.
7. Cut into pieces and keep in an airtight container.
Irish Wheaten Bread
1/2 cup Natural Foods Wheatgerm
1/2 cup Natural Foods Pinhead Oatmeal
2 3/4 cups whole wheat flour
1 1/4 tsp salt
1 1/4 tsp baking soda
2 tsp white sugar
4 tbsp butter 2 cups buttermilk 1/4 cup vegetable oil
For Topping: 1 tbsp buttermilk or milk
1/4 cup Natural Foods Sesame seeds
1 tsp white sugar
1. Preheat oven to 400 degrees F. Grease a cookie sheet or other shallow baking pan.
2. Whisk together the flour, whole wheat flour, salt, baking soda, and 2 tsps sugar in a bowl. Cut the butter into the flour mixture until
pieces are crumb-size.
3. Make a well in the center of the mixture and pour in the oil and buttermilk.
4. Stir with a spatula until dry mixture is completely moistened. Move the dough to a lightly-floured surface.
5. Lightly knead the dough a few times and then form into a round ball and pat down a little.
6. Place the dough into the prepared pan; pat down and around to form a round loaf. Cut a cross into the top of the loaf with a sharp knife.
Brush the top with 1 tbsp buttermilk or milk, and sprinkle 1 tsp sesame seeds over the top. 7. Bake in the preheated oven for 30 minutes. Reduce heat to 375 degrees F, rotate pan and bake another 25-30 minutes. 8. Allow loaf to cool on a wire rack for about 15 minutes before slicing.
Ingredients: 225g/8oz wholemeal flour 225g/8oz plain flour
50g/2oz Natural Foods bran 50g/2oz Natural Foods porridge oats/oatmeal 1 tsp salt
1 tsp soda bicarbonate/baking soda 1 egg 1 tsp honey
1. Place flour(s),oats and bran, salt and soda bicarbonate into a large bowl and add beaten egg honey and some of the buttermilk. 2. Mix quickly and lightly to form a soft but NOT sticky dough. 3. Add a little more milk if it is too dry or add some more flour if it is too wet. When it has come together, tip it out onto a floured surface. 4. Handle very lightly and pat into a round 3-4cm thick. 5. Cut into the required size and place on a greased, floured baking sheet 6. Bake at 200.C/180.CFan/400.F/gas