(NEW) CRANBERRY & NUT WHOLEMEAL LOAF, easy, yeast-free, vegetarian; small households

Easy, quick and more-ish festive bread: cheese board crowdpleaser or healthier breakfast bread 

first posted 2019; updated 5/23

Cranberry Nut Oatmeal Molasses Bread
with Blue Lancashire & Butter 

This gorgeous fruity Cranberry & Nut Loaf bread tastes just wonderful and has so much going for it, it's perfect for the Christmas season or any time cheese needs a good bread.  

It will play many roles: centrepiece on a cheeseboard, a healthier alternative - or addition - to the usual Cinnamon buns on Christmas morning, or pick-me-up toast the morning after indulgent evenings.  

The bread, based on Irish soda breads, is yeast-free.  It's so rich it doesn't need buttering (though many people can't resist).  It's dotted with fresh fruit and nuts, is high in fibre, and best of all is ready for the oven in 10 minutes. 

It's healthy, too.  The wholemeal content is high, making the crust gorgeously chewy but the interior soft and yielding.  Nutrient rich molasses (low on the glycemic index) and cholesterol-battling oatmeal add sweet smokiness.  Fresh cranberries give a pop of delicious tartness and heart-friendly nuts add crunch. 

Weighty but not heavy, the bread will appeal to adults.  For kids, reducing the amount of wholemeal flour might be advisable.  

The bread will keep well in an air-tight tin for a couple of days - if it lasts that long.  It  freezes well. 

Dried berries can replace fresh but blanch in boiling water, drain & dry before adding to the flour.

Cost:  £4.00'ish, depending on what's in the cupboard/fridge
Makes: one large loaf; recipe halves nicely

Ingred:
    14oz/390 gm plain common wheat or spelt flour, 50-50 white + wholemeal OR 9.5oz/275 gm white + and 4oz/115gm wholemeal 
    3oz/90g oatmeal, blitzed in a blender till fine 
    1 tsp baking soda
    1 tsp salt

     4oz/113gm cold butter, in small cubes

     3/4 cup fresh washed & drained, or dried, blanched with boiling water and drained, cranberries, 

     scant half cup coarsely chopped nuts
     zest of an orange

    340ml buttermilk* stirred
    1/4 cup/60ml molasses
    1 extra large egg or 2 small eggs, beaten

Equipment: 

• 900gm/2 pound metal bread tin, lined with a strip of greaseproof paper down the bottom and extending above either side (makes it easier to get the bread out); grease sides of tin OR
• baking tray

  
Method:

1. Preheat oven to 375f/190c/170fan/gas5
2. Mix dry ingred in a large bowl; add butter and rub together (or process) until butter resembles peas
3. Mix in orange zest, distributing evenly, then gently mix through cranberries and nuts until berries are completely coated in flour
4. Whisk buttermilk, molasses & egg/s; beware molasses sitting on the bottom
5. Make a well in the dry ingred; add liquid, stir well until it is absorbed (this may take a few mins); the mix will be thick and unwieldy
6. Either scrape mix into bread tin, levelling out the top OR form into a round with floured hands and place on baking tray
7. Bake 45 mins, turning the tray once for even browning; a cocktail stick inserted in the middle should come out clean; if not leave a further 10 mins.  
8. Tap the underside; it it doesn't sound hollow, turn loaf upside down, return to oven for 10 mins

Freezing for small households: pre-slicing and placing a small square of greaseproof paper between each makes it easier to remove slices as needed 

Comments:
'Really, really great bread - I would have this at any time of day but have to restrict myself for dietary reasons!' Retired writer
'I really like the taste and the tartness of the berries and the oatmeal is a selling point.  The texture was good- maybe slightly dry in the crust - but stayed fresh the day after.  I prefer it at teatime, buttered, in small slices.' Senior council co-ordinator.  

Health Notes:

Oatmeal is considered a whole grain powerhouse and helps reduce bad cholesterol.  Doctors recommend eating it daily; if you're looking for a break from porridge or granola (see sugar-free Perfect Porridge/Ultra Granola), this loaf is a great substitute. 

Nutrient-rich molasses is high in iron, calcium and potassium. Though it is a sugar, it's low on the glycemic index, causes fewer spikes in blood sugar and can be a healthier option for diabetics. 

Tips:

• replace buttermilk with 3/4 0-fat (not thick) yoghurt plus 1/4 water Or, in a pinch, add 2 tablespoons lemon juice or vinegar to milk and leave 15 mins (fortified unsweetened, additive free plant milks work well here)
• extra large egg can be replaced with 2 small eggs but reduce liquid by 2 tablespoons
• thick slices of the bread work better in a toaster; otherwise the grill or a air fryer does a great job 
• this goes well with strong cheeses - double Gloucester with chives and onion, Gorgonzola, Cambozola, blue cheeses  

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Please leave a Comments in the box below 

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission. 

TASTE SENSATION; CHOCOMINT 'POKE' CAKE

This gorgeous gooey oozy dessert is an out-of-the-world taste sensation - and its so easy!

An incredible indulgence: Simple Chocolate & Peppermint 'Poke' Cake
'I could roll naked in this cake' 'Background mintiness is wonderful' 'Gorgeously gooey'

What makes this indulgent cake so special is the icing/filling, a blend of melted chocolate, (store-bought) custard and beguiling undertones of peppermint. It's ambrosial, rich in texture and flavour.  

The topping sits in a lovely shiny pool on top and can also be slathered between layers.  Holes have been poked into the the cake layers (though the photo doesn't show them) and the icing pools into them.  Every mouthful is shot through and around with gorgeous gooey custardy chocolate.  

Some foods are worth every single calorie and this is definitely one of them.  

The cake itself is surprisingly easy to put together; though 67 prefers to use the standard 'cream butter & sugar' method, the sponge can be one of your one-bowl wonders.  

Kids could have fun making this on a rainy day but some supervision is wise at critical stages.

This incedible indulgence was inspired by cookbook author Donna Hay*

Cost: £3.50
Makes:  8 good portions but doubling the recipe would not go amiss for a crowd 

Ingreds:

  Sponge
     65gm/2oz white self raising flour (for plain flour add 1/2 tsp baking powder)
     30gm/1oz cocoa (not drinking chocolate)
     25gm/1oz brown self raising flour  
     1 tsp baking powder

     115gm/4oz soft butter
     115gm/4oz sugar, about 1/3 soft brown (opt) 
     2 large eggs

     1 tsp peppermint extract 

  Filling:
     75gm/generous 4oz dark 70% baking chocolate, coarsely broken
     25gm/1oz chocolate after dinner mints**
     210gm/7.5oz supermarket good quality thick custard (67 used reduced fat & conventional custard, some in a tin; all were good)
  
Method:

SOUTHERN (UN-FRIED) CHICKEN, Skinny, low fat & salt, easy, prep ahead

Just like you-know-who's but much better for you 

The taste, crunch and juiciness of a high street brand but better and healthier.

 'Sensational!' Tasters 

                                        

original post 2018; updated 2024

Even if you have an air-fryer, this recipe for Un-fried Chicken in piquant Southern Spices - crispy, crunchy and succulent - comes strongly recommended.  Fat levels are even lower than standard fried chicken cooked in an air fryer.   

The energetic 60's+ couple who were guinea pigs pronounced the chicken 'sensational' and they also loved the Waldorf Salad with it.  

The recipe, inspired by you-know-who on the High Street, includes several familiar spices.  There's also a wheat-free option.

Adults will love it but children, possibly not. The recipe, therefore, includes alternate spicing for (a) those who haven't had a chance to build up their spice cupboard and (b) for children or those wanting a mellower take.  

The meat is marinated overnight or 6-8 hours.

Cost: max £7-8'ish, less for cheaper portions like legs or drumsticks
Feeds: 6-8

Ingred:

1 whole chicken, backbone removed (and kept for stock), in 8 pieces (breasts halved, legs divided into drumstick and thighs) OR about a kilo of packaged breasts (halved), thighs & drumsticks.  Wings are possible but it's a lot of effort for small bits of meat.  

200 ml low-fat yoghurt (straining is not required) 

SPICES
  2 tsp celery salt
  1/2-1 tsp salt
  2 tsp pepper
  2 tsp paprika
  1 tsp cayenne pepper
  1/2 tsp thyme
  2 tsp oregano
  2 tsp cumin
  1 tsp coriander 

          OR 2-3 tablespoons Cajun seasoning

          OR for children, 2 tsp dried tarragon, 2/3 tsp rosemary, 4 tbsp chopped fresh parsley (best) or 4 tsp dried parsley

125 gm homemade breadcrumbs (stale bread whizzed in the blender) or Japanese panko or breadcrumbs (the best you can afford)

Wheat-free option: spelt breadcrumbs or 3-1 mix of polenta & ground almonds

Method:

LEBANESE OMELETTE & SALSA WRAP, healthy, make-ahead

Stunning Middle Eastern flavours for wraps during heat-wave brunch, picnics or buffets...

Omelette, Avo, Mint & Lime Wraps, Lebanese Style
'Totally delicious; fresh mint makes the spicing come alive.'   Taster

The Lebanese apparently tuck an omelette into their to-go breakfast wraps.  67 never did find out what else goes in the wrap but the idea was intriguing enough for an experiment.  

A soft, spicy chickpea flour wrap was lined with a plain omelette.  A healthy salsa of breakfast-y things - tomato, mushrooms, onion, avocado, cucumber,  lime - was dolloped on top.  The salsa was enrobed in an exotic Middle Eastern dressing of Tahini, Mint and Yoghurt. 

The result was something quite, quite special.  Lovely to eat, satisfying but refreshing, gorgeous enough to be served at any other time of day.  

It's perfect for a heatwave -- everything can be prepped well in advance; 67 recommends getting everything ready the night before.  But it will also work in winter if you keep the chickpea wrap and omelette warm in a low oven until serving time.

The chickpea flour wraps are easy to make though they must be started several hours before preparation.  Commercial wraps are also suitable but the spices in the chickpea wraps will need to be added to the tahini sauce (see Tips below). 

Cost: £1.50
Makes: 2 (recipe multiplies easily)

Ingred: 

Chickpea flour wraps: (Or any store-bought wraps)
   1/2 cup chickpea flour
   1/2 c water
   3/4  tbsp olive oil
   1/4 tsp salt
  
   1  tsp dried coriander
   1 tsp cumin
   1 tsp garam masala
   1/2  tsp tumeric   

   1/4 tsp chilli powder

Salsa:
    1 tomato
    2 tbsp red onion finely dice 
    2 mushrooms in med dice
    3-4 tablespoons cucumber, in med dice
    juice of 1/2 lime
    2 tbsp fresh mint, coarsely chopped

    1/2-1 avocado
   
Tahini Mint Sauce
      100g/3 1/2oz thick 0-fat yoghurt (Skyr would be perfect)
      2 generous tbsp mayonnaise

      1 tsp lime juice or white wine vinegar
      1 tbsp chopped fresh mint or 2 tsp dried  
      pepper & salt
      2 tbsp good tahini, to taste
      1/2 tbsp toasted sesame seeds (opt)
      1/4 tsp tabasco (opt)

Omelettes
   2-3 med eggs, beaten and seasoned

Method:

• 8 hours or the night before cooking the wraps, whisk together all the chickpea wrap ingredients; cover with clingfilm and refrigerate.  

The night before the wraps are needed:

 1.  Make the wraps
      - take batter out of the fridge; give it a good stir
      - heat a 25cm/9 1/2 inch non-stick frying pan over med heat until hot
      - spray lightly with light veg oil
      - pour in half the batter, swirl so that the batter is as thick at the edges as it is in the middle; leave to set, say 2-3 mins or until the bottom is brown and the edges are easy to lift with a fish slice
     - as soon as the underside can be released easily from the pan, flip it; cook a minute or two on the other side until brown; place on cooling rack
     - repeat with rest of the batter

  2.  Make 2 omelettes, pref each in one piece but if they break apart, they can be pieced together (don't flip the omelettes until the bottoms are brown and coming away from the pan); cool 

  4.  Lay cooled omelettes on the wraps, roll lightly; clingfilm; refrigerate

  5.  Part prepare the salsa
       - remove seeds & core from the tomato; cut the flesh into med dice
       - set the avocado to one side
       - mix tomato with the the rest of the salsa ingred 
       - cover tightly with cling film, refrigerate

  6.  Prepare dressing
     Whisk all ingred together, cling film, refrigerate

On the day 

1. Unroll omelette wraps (unless you are saving one for the next day, in which case, only prepare half the avocado, use half the salsa and less of the dressing)
2. Peel and dice avocado, sprinkle with lime juice, season with pepper & salt; stir into salsa; mix well
3. Add just enough dressing to help the salsa hold together 
4. Add a generous heap of the mix to the upper third of the wrap
5. Roll the top of the wrap tightly over the salsa mix; fold in the sides; continue rolling tightly; skewer with a couple of toothpicks if necessary
6. Wrap tightly in foil
7. Eat within a couple of hours

Comments:
'The Lebanese breakfast wrap is totally delicious.  Better with extra mint which makes the subtle spicing in the wrap come alive.  Didn't think the mushrooms added anything to the overall taste but loved it.  Will definitely try making these.' Office Administrator

Tips:

• If you are using store bought wraps, add the spices from the chickpea wraps to the dressing instead
• if you intend to eat the wrap for lunch, put the salsa and the dressing in separate containers.  The (unfilled) chickpea-omelette wraps should go into a firm sided container.
• Go to chickpea flour wraps and Tahini & Mint Dressings for the full recipes

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Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.