Bread and cake
I did some baking a few days ago. It seems like ages since I last did some but I had a recipe I wanted to try out as well as a bread kit I'd picked up in Aldi.
The recipe was for almond muffins with strawberry chia jam. The muffins were made with ground almonds, coconut milk and honey so they were gluten-free as well as dairy-free and sugar-free. I didn't bother with the strawberry chia jam, I was more interested in the muffins and didn't think the jam was entirely necessary.
Ready for baking. They look rather insipid!
The recipe said to bake them until 'just cooked through' which I don't think is entirely clear. I did them as I would usually, until the skewer was clean. They were actually quite soggy so I think they possibly could have done with a little longer.
While they'd been cooking, I got the bread ready. It was a mix for spelt bread from McCambridges and contained a baking tin and a plastic bag with all the ingredients ready in it. The idea is that you add milk to the bag and squish it about until it's all combined, pour it into the tin and whack it in the oven. Super easy and mess free! The main problem is getting the mix out of the bag because squeezing it makes for a doughy loaf so it suggests that you just let gravity do it. I let gravity do most of it but that left lots of mix in the corners and sides so I had to scrape it out with a knife and that got it everywhere! Still it rose very nicely and smelt delicious!
Dinner that day was fresh bread with a muffin!
The bread was very nice although it did start to go dry quite quickly. The muffins were.... interesting. I could definitely smell the almonds and coconut but they didn't taste of very much so that was quite disappointing. Apparently they did need the strawberry chia jam after all. The texture was a little odd but I think that was made worse by them being a bit on the soggy side. They were still reasonably moist a few days later so they kept quite well which was a bonus, most things made with gluten-free flour goes dry within a day or two. Still it was an interesting, and reasonably tasty, experiment!
The recipe was for almond muffins with strawberry chia jam. The muffins were made with ground almonds, coconut milk and honey so they were gluten-free as well as dairy-free and sugar-free. I didn't bother with the strawberry chia jam, I was more interested in the muffins and didn't think the jam was entirely necessary.
Ready for baking. They look rather insipid!
The recipe said to bake them until 'just cooked through' which I don't think is entirely clear. I did them as I would usually, until the skewer was clean. They were actually quite soggy so I think they possibly could have done with a little longer.
While they'd been cooking, I got the bread ready. It was a mix for spelt bread from McCambridges and contained a baking tin and a plastic bag with all the ingredients ready in it. The idea is that you add milk to the bag and squish it about until it's all combined, pour it into the tin and whack it in the oven. Super easy and mess free! The main problem is getting the mix out of the bag because squeezing it makes for a doughy loaf so it suggests that you just let gravity do it. I let gravity do most of it but that left lots of mix in the corners and sides so I had to scrape it out with a knife and that got it everywhere! Still it rose very nicely and smelt delicious!
Dinner that day was fresh bread with a muffin!
The bread was very nice although it did start to go dry quite quickly. The muffins were.... interesting. I could definitely smell the almonds and coconut but they didn't taste of very much so that was quite disappointing. Apparently they did need the strawberry chia jam after all. The texture was a little odd but I think that was made worse by them being a bit on the soggy side. They were still reasonably moist a few days later so they kept quite well which was a bonus, most things made with gluten-free flour goes dry within a day or two. Still it was an interesting, and reasonably tasty, experiment!