I've been hosting workshop for years. I always love it when someone remembers something i've taught them years later, or tells me how they've propagated plants from seeds and seedlings given to them years ago. But the thing i get asked about the most after workshops and flower club is the recipes for the cakes!
So i thought i'd give you some of the recipes that i've used over the last couple of years at workshops. If i've missed out what I baked for the workshop you attended, please let me know in the comments below, and i'll do another post next month.
Here included are Marmalade muffins, Lemon loaf cake and Crispy rice breakfast bars (AKA my special flapjack)
The picture above is of the Marmalade muffins.
These were for an end of February Grow your own workshop. They were actually made with freshly homemade marmalade (Ashley is the Jam and marmalade maker in our family!) and although there were only 6 attendees, none of the 9 muffins made it home (much to the marmalade makers disgust) so I had to make more. This is from a BBC Good food magazine recipe.
175g plain flour, 25g oats, 175g light soft brown sugar, 1tsp baking powder, 1/2 tea bicarb of soda, zest and juice 1 orange, 1tbsp sunflower oil, 150g pot plain yoghurt (i used greek style) 1 large egg, 9 tsp marmelade
Heat oven to 200C/180C fan/ gas 6 and line a muffin tin with 9 paper cases. Combine the flour, oats, sugar, baking powder and bicarb in a bowl. Whisk the orange zest and juice, oil, yogurt and egg together with a fork, then lightly stir the 2 mixtures together until just combined.
Spoon 1 tbsp of the mixture into each muffin case, top with 1 tsp of marmalade, then cover with the remaining muffin mix and a sprinkling of oats. Bake for 15-20 mins until cooked through and golden, then leave to cool slightly.
I love how even at the busiest of workshops where students are concentrating hard on creating their bouquet, or sowing their seeds, the cake is still taken seriously. The next recipe is for Lemon loaf cake. This was created for our advanced flower growers workshop, which was a large group with both gluten free, and dairy free participants. This cake went down equally well with all the group. This recipe is from Free-from food for family and friends by Pippa Kendrick
275g gluten free plain flour, 1 tsp gf baking powder, 200g golden caster sugar, grated zest and juice of 1 lemon, 100ml sunflower oil. plus 100g icing sugar and 2 tbsp lemon juice for the icing
You'll need a 900g loaf tin
Method - Prefheat the oven to 200C gas mark 6, then lightly grease the loaf tin with oil and line with baking parchment. Sift the baking powder into a large mixing bowl, then stir in the sugar and lemon zest. Pour over the lemon juice, sunflower oil and 170ml of water and mix together until smooth and glossy
Pour into the prepared load tin and bake in the oven for 30 minutes or until golden and lightly risen. Remove from the oven and leave to cool in the tin while you make the icing
Sift the icing sugar in a bowl, add the lemon juice and mix together until smooth and creamy. Once the lemon loaf is completely cool, remove from the tin, spread over the icing and leave to set for 30 minutes before cutting into slices to serve.
The recipe did warn that this will go crumbly if not used the day it's made, but i've never been able to test that!
This last recipe for now, is one that's firmly on my families snack list, and is so easy to make (and i havn't found anyone that doesn't like it ) that it gets made all the time now for flower club
Officially they are called Crispy Rice Breakfast bars, and they're from the Nosh Gluten Free Baking cookbook, but these are just know as my secret ingredient flapjacks.
200g mixed fruit, I usually use dried cranberries, mixed fruit apricots or dates - what ever i've got. - (The recipe calls for 300g, but i found that was too sweet) 200g GF Oats, 50g GF rice crisps, 50g pumpkin seeds and one tin of condensed milk (the secret ingredient)
preheat oven to 150C gas mark 4. Grease and line a tray bake tin. Weigh out all dried ingredients and mix together in a bowl. Gently heat the condensed milk, and then pour into the bowl, and mix together well with a wooden spoon. Transfer into the tin. Wet your hands with cold water and press down the mixture (this works well to stop the mixture sticking to you) Bake in the oven for 30minutes. Leave to cool then cut into squares (16-20 pieces depending on how hungry you are)
Enjoy, with or without a Plantpassion workshop.