Organic recipes to satisfy your cravings.

Maple Rye Drop Scones
100g rye flour
1 tsp baking powder
1 egg
3 tbsp maple syrup
150ml milk
sunflower oil

Procedure
1. Put the dry ingredients into a bowl.
2. Add egg, maple syrup and milk a little at a time.
3. Oil and heat a heavy frying pan.
4. Drop spoonfuls of batter onto the hot pan.
5. When bubbles form on the surface turn over and cook until golden brown.

Cinnamon Cake
100g butter
2tsp cinnamon
100g brown sugar
3 eggs
100g demerara sugar
150g spelt flour
1tsp baking powder
50g ground almonds

Procedure
1. Cream together the butter and sugar, then beat in 2 eggs.
2. Add spelt flour, baking powder and cinnamon.
3. Mix well, then turn into an oiled 20×20cms (8”x8”) baking tin.
4. Mix together egg, demerara sugar & almonds and spread over top of cake.
5. Bake in an oven preheated to 180°C/350°F/Gas Mk. 4 for 30 minutes.

Tomato Bread
300g strong white flour
200g strong wholemeal flour
1 tsp salt
15g fresh yeast
300ml warm water
1tsp sugar
2tbsp olive oil
25g chopped dried tomatoes
Boiling water
1 tbsp tomato puree
1 clove garlic, crushed
½ tsp dried oregano

Procedure
1. Dissolve the sugar in the warm water, blend in the yeast and leave for 15 minutes.
2. Place flours and salt in mixing bowl then add yeast mixture and mix well, adding the oil.
3. Knead dough vigorously then cover and leave to rise for 1 hour.
4. Meanwhile, pour boiling water onto dried tomatoes and leave for 15 minutes. Then drain tomatoes and mix with tomato puree, garlic and oregano.
5. Knead dough again and divide into a rectangle and spread dough with tomato mixture.
6. Roll up dough and shape to fit two oiled loaf tins. Place in tins and leave to rise for 30 minutes. Bake in an oven pre-heated to 230°C (450°F, Mk 8 ) for 35 minutes.

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