Simple home baking recipes

Quick and easy to make using store cupboard ingredients, each bake stores well and tastes delicious. The recipes also include vegan, vegetarian and free from options.

Tuesday, 21st July 2020, 3:01 pm
Updated Tuesday, 21st July 2020, 3:04 pm
Scones

The recipes have been created by award-winning organic flour brand Doves Farm.

So, next time you’re in the kitchen, why not give these recipes for no-knead vegan soda bread, a twist on the traditional - treacle soda bread, savoury white rye and herb scones, sweet and chewy oat and raisin cookies, indulgent chocolate chip cookies, or banana bread, a go?

Vegan soda bread

Treacle soda bread

Use your favourite vegan milk to bake this easy to bake bread. It’s quick and easy to make as there is no kneading or leaving the dough to prove. For best results, mix and sieve the dry ingredients well.

Makes 1 soda bread

Cooking time: 40-45 minutes

Free from Soya, Nuts

Chocolate chip cookies

Vegetarian, Vegan

Ingredients:

350ml vegan milk

1 tbsp white vinegar

250g Doves Farm Organic Plain White Flour

250g Doves Farm Organic Strong Wholemeal Flour

2 tbsp sugar

1 tsp bicarbonate of soda

1 tsp salt

Flour, for tray

Method:

1. Measure the vegan milk into a jug, stir in the vinegar, cover and leave for 30 minutes.

2. Scatter some flour on a large baking tray and pre-heat the oven.

3. Put the white and wholemeal flours, sugar, bicarbonate of soda and salt into a bowl, stir to combine then sieve it all into a mixing bowl.

4. Pour the prepared milk into the bowl and stir to make a slightly sticky dough.

5. Tip the dough onto the prepared baking tray sprinkle a little flour on top and use your hands to mould it into a football or rugby ball shape.

6. Bake for 40-45 minutes.

7. Allow to cool completely before slicing.

Equipment: baking tray and mixing bowl

Temperature: 200°C, Fan 180°C, 400°F, Gas 6

Treacle Soda Bread

The treacle in this soda bread adds a pleasing back note to this tasty loaf. For best results, mix and sieve the dry ingredients well.

Makes 1 soda bread

Cooking time: 40-45 minutes

Free from Soya, Nuts

Vegetarian

Ingredients:

2 tbsp black treacle

75ml boiling water

300ml milk

1 tbsp white vinegar

250g Doves Farm Organic Plain White Flour

250g Doves Farm Organic Strong Wholemeal Flour

1 tsp bicarbonate of soda

1 tsp salt

flour, for tray

Method:

1. Put the treacle into a small bowl, add the boiling water, stir to dissolve and set aside.

2. Measure the milk into a jug, stir in the vinegar, cover and leave for 30 minutes.

3. Rub some oil around the inside of a 1kg/2lb loaf tin and pre-heat the oven.

4. Put the plain white and wholemeal flours, bicarbonate of soda and salt into a bowl and stir to combine.

5. Sieve the flour blend into a mixing bowl adding any bran left in the sieve to the bowl.

6. Add the watery treacle mixture to the prepared milk, stir and pour everything into the mixing bowl. Stir to make a slightly sticky dough.

7. Tip the dough into the prepared loaf tin, smooth the top and sprinkle with a little flour.

8. Bake for 40-45 minutes.

9. Allow to cool completely before slicing.

Equipment: 1kg/2lb loaf tin and mixing bowl

Temperature: 200°C, Fan 180°C, 400°F, Gas 6

White Rye and Herb Scones

These savoury treats are ideal to serve with soup and equally delicious served with hummus or tomato salad. You can swap the herbs in these versatile vegan scones for chopped chives, chili and oregano, or whatever fresh or dried herbs you have to hand.

Makes 6 scone triangles

Cooking time: 18-20 minutes

Free from Egg, Soya, Nuts

Vegetarian, Vegan, Organic, Wholemeal

Ingredients:

200g Doves Farm Organic White Rye Flour

4 tsp baking powder

1 tsp sage

1 tsp rosemary

1 tsp thyme

1 tsp sugar

¼ tsp salt

¼ tsp black pepper

4 tbsp olive oil

125ml water

flour, for dusting

Method:

1. Dust a large baking tray with flour and pre-heat the oven.

2. Measure the flour and baking powder into a bowl, stir to combine and sieve into a mixing bowl.

3. Add the sage, rosemary, thyme, sugar, salt and pepper and blend together well.

4. Sprinkle the oil over the flour and using a fork, blend everything together until the mixture resembles breadcrumbs.

5. Add enough water stirring to form a soft, sticky dough. Do not over mix.

6. Gather together the dough into a rough ball and transfer it to the prepared baking try.

7. Dust the top with flour and gently flatten the dough with your hands, into a circle 3cm/1¼”thick.

8. Cut the dough into six wedges pushing them apart with the knife to make a 2cm/¾”space between each.

9. Bake for 18-20 minutes.

10. Transfer the triangular scones to a wire rack to cool.

Equipment: large baking tray and mixing bowl

Temperature: 220˚C, Fan 200˚C, 425˚F, Gas 7

Oat and Raisin Cookies

Packed with oats and studded with raisins, these oat cookies are great for breakfast or tasty snacks anytime. This cookie dough can be made in advance and chilled or frozen until you are ready to bake!

Makes 12-15 cookies

Cooking time: 18-20 minutes

Free from Soya, Nuts

Vegetarian

Ingredients:

100g Doves Farm Organic Self Raising Flour

1 tsp cinnamon

100g butter

100g soft brown sugar

1 egg

100g porridge oats

50g raisins

oil, for baking tray

Method:

1. Weigh the flour into a bowl, add the cinnamon and stir to combine.

2. Put the butter and sugar into a large mixing bowl and beat until creamy.

3. Break the egg into the bowl and beat until smooth.

4. Add the prepared flour and cinnamon and mix well.

5. Stir in the oats and raisins to make a stiff dough.

6. Put the dough onto a piece of parchment paper, shape it into 20cm/8” cylinder wrap and chill until the dough is firm.

7. Rub some oil around the inside of two baking trays and pre-heat the oven.

8. Remove the firm dough from the fridge.

9. Cut the dough into 7-8mm/¼-⅜” thick slices.

10. Transfer the slices to the prepared baking trays, making sure they keep their round shape.

11. Bake for 18-20 minutes.

12. Cool the cookies on the baking tray for 3 minutes before lifting them onto a wire rack to finish cooling.

13. Store cold cookies in an airtight tin.

Equipment: 2 x baking trays, mixing bowl and parchment paper

Temperature: 180°C, Fan 160°C, 350°F, Gas 4

Chocolate Chip Cookies

Everyone loves a chocolate chip cookie and these indulgent treats will not disappoint.

Makes 10 cookies

Cooking time: 12-15 minutes

Free from Soya, Nuts

Vegetarian

Ingredients:

50g sugar

50g butter

1 egg yolk

½ tsp vanilla extract

75g Doves Farm Organic Self Raising White Flour

50g Doves Farm Organic Dark Chocolate Chips

oil, for baking tray

Method:

1. Rub some oil around the inside of two baking trays and pre-heat the oven.

2. Put the sugar and butter into a mixing bowl and beat until smooth.

3. Add the egg yolk and vanilla extract and beat until incorporated.

4. Mix in the flour.

5. Stir in the chocolate chips.

6. Take small spoonfuls of the crumbly mixture and press to form 10 balls of dough.

7. Place the dough balls on the prepared baking trays, spaced well apart and flatten slightly.

8. Bake for 12 - 15 minutes.

9. When cold store the cookies in an airtight tin.

Equipment: 2 x baking trays and mixing bowl

Temperature: 190°C, Fan 170°C, 375°F, Gas 5

Banana Bread

Banana bread is a firm favourite and this every day recipe is ideal requires just one over-ripe banana and one egg. This cake will keep well when wrapped in tin foil or stored in an airtight container.

Makes 1 banana bread

Cooking time: 40-45 minutes

Free from Soya, Nuts

Vegetarian

Ingredients:

1 ripe banana

1 egg

½ tsp vanilla extract

100g butter

100g brown sugar

125g Doves Farm Organic Self Raising Wholemeal Flour

1 tsp icing sugar

butter, for tin

Method:

1. Rub some butter around the inside of a 500g/1lb baking tin or insert a loaf liner and pre-heat the oven.

2. Mash the banana, egg and vanilla extract together.

3. Put the butter and sugar into another bowl and beat well.

4. Add the banana mixture and beat again.

5. Mix in the flour.

6. Tip the mixture into the prepared tin, smooth the top and bake for 40-45 minutes.

7. Leave the cake to cool in the tin.

8. When cold sieve the icing sugar over the cake and serve.

Equipment: 500g/1lb loaf tin, loaf liner or parchment paper and mixing bowl

Temperature: 190°C, Fan 170°C, 375°F, Gas 5