Baking Archives - Page 5 of 8

A traditional Easter bake and perfect for your centrepiece, a Simnel Cake is a rich, superbly moist fruit cake, topped with a layer of marzipan and eleven grilled marzipan balls for an absolutely delicious caramelised flavour. Our Simnel Cake recipe has plenty of fruit for a wonderfully rich and indulgent flavour but also has a delicious layer of marzipan in the middle of the cake to make it extra special. As this is a fruit cake, it lasts much longer than sponge cake, so you can make the cake in advance and keep it in an airtight container for up to a month before decorating. It can also be made to be dairy-free if you need.

This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.

This delicious Butternut Squash Galette features a creamy cheese and onion sauce, topped with roasted butternut squash brushed with mango chutney for extra sweetness, all enclosed in our simple savoury shortcrust pastry. By baking this galette on a pre-heated baking tray, you ensure you avoid the dreaded ‘soggy bottom’ and achieve perfectly crisp pastry all the way through! We absolutely love the flavours in this recipe, with wonderful sweetness and tasty cream cheese and all combined to create a truly delicious vegetarian galette.

If you haven’t tried baking with rapeseed oil yet, our Carrot Cake recipe is the perfect place to start. A simple and traditional cake, carrot cake is well loved for good reason. A fantastic every day bake, our carrot cake recipe creates a wonderfully moist and tasty cake, with a delicious orange icing drizzled over the top. You can even freeze this cake to have it ready for whenever you need it, simple wrap it in cling film once it’s cooled out the oven before icing. Take it out the freezer to defrost the night before you want it and put the icing on before serving.

This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3. Simply click here to find your nearest stockist.

Our deliciously simple apple strudel is made with filo pastry to make it a bit lighter than the classic recipe and also makes it vegan! Using Mellow Yellow Rapeseed Oil is fantastic for brushing the filo pastry with and making it super crispy. The filling is made with sharp cooking apples which are perfectly balanced with sugar, cinnamon and sultanas to create a deliciously warming Apple Strudel.

Our Pumpkin Sourdough is a brilliant next step for bakers that have been enjoying baking sourdough! Using roasted pumpkin and parmesan, this impressive loaf even looks like a pumpkin thanks to our clever trick using string and Mellow Yellow Rapeseed Oil. This recipe requires a sourdough starter which a live culture of flour and water, it is simple to make but does take time. We know many people have been making sourdough recently, including us, and we’re sure this seasonal twist is sure to be a hit. Share the recipe with your sourdough-making friends and make sure to tag us on social media with photos of your amazing loaves!

If you’re vegan or not, this Vegan Ginger Cake is a brilliant recipe, quickly made with store cupboard ingredients, you’ll love it either way. We use treacle and dates to give this cake an indulgently sticky texture, with a perfect balance of spices to give it an unmistakable ginger flavour without it being too overpowering.

We’ve teamed up with Whitworths to create this delicious Granola Cookie Slices. With pumpkin seeds, sayer dates, apricots and dark chocolate, these bars are bursting with flavour.

Ideal for a quick breakfast at home, on the go or at your desk, these simple and tasty Pear & Dark Chocolate Granola Bars are sure to impress. With a layer of pear halfway though, these granola bars won’t taste dry and boring, but fruity and fresh! The addition of dark chocolate allows a little bit of indulgence, perfect for cheering you up in the morning and getting you ready to face the day. Enjoy with your morning coffee, pop one in the kids’ lunchbox or share with a friend over an afternoon cup of tea, this simple recipe is so versatile and we’re sure you’ll love the pear and dark chocolate flavour combination.

A flavour combination that reminds us of springtime when the weather finally starts to warm up, these delicious vegan granola bars with blueberry and lemon are perfect for breakfast, elevenses or with an afternoon cuppa. Make a batch on a Sunday afternoon and you’ve got your breakfast ready for the whole week. We love the way the blueberries burst once cooked, making sure these granola bars stay moist rather than drying out, giving a lovely flavour and texture you’re sure to love. Give these a go and you’ll never buy packaged granola bars again.

These Raspberry & White Chocolate Granola Bars are fantastic with a cup of tea in the afternoon or popped into a lunchbox to keep energy up throughout the day. A flavour combination that always works, the sharpness of the raspberries is perfectly complemented by the sweetness of the white chocolate. Thanks to the wholemeal flour and oats, these granola bars also make a brilliant breakfast to help keep you full all morning.