2019-09-01_Food_Heaven

Recipe by BerryWorld.com

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Recipe by BerryWorld.com

12 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM

Blueberry

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SERVES 10

300g (10½oz) self-raising flour

1 tsp baking powder

150g (5½oz) sugar

grated zest of 1 lemon

150g (5½oz) blueberries

1 free-range egg

225ml (8fl oz) milk

50ml (2fl oz) vegetable oil

1 Preheat the oven to 200°C/ Gas Mark

6 and line a muffin tin with 10 cases.

2 Put the flour, baking powder, sugar,

lemon zest and blueberries into a bowl

and stir to combine.

3 In a jug, mix the egg, milk and

vegetable oil with a fork until combined.

4 Pour the wet ingredients into the dry

ingredients and stir. Don’t overmix, it’s

fine to have a few lumps.

5 Divide between the muffin cases and

bake for 20 minutes until they are risen

and pale gold.

6 Leave to cool, then keep in an air tight

tin for up to 3 days.

Strawberry

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SERVES 8

For the filling

200g (7oz) strawberries, trimmed

and chopped

100g (3½oz) sugar

1 tbsp cornflour

For the bars

140g (7½oz) gluten-free plain white

flour blend

80g (2¾oz) gluten-free porridge oats

30g (1oz) ground flaxseed

110g (3¾oz) salted butter

50g (1¾oz) muscovado sugar

70g (2½oz) mixed nuts and seeds

1 tbsp maple syrup

1 First make the filling. Put the

strawberries, sugar and cornflour in a

saucepan on a medium heat and bring

to a simmer.

2 Cook for 8-10 minutes, stirring

occasionally, until the sugar has

dissolved and the juices become thick

and jammy. Set aside.

3 Preheat the oven to 190°C/Gas Mark

5. Line an oven dish approx. 10x 20 cm
   (4x8in) with greaseproof paper.
   4 In a bowl, combine the flour, oats, flax
   and butter in a bowl and rub together with
   your fingers. Gently break up the but ter
   until the mixture looks like coarse crumbs.
   5 Stir in the muscovado sugar and nuts
   and seeds, again using your fingers to
   break up the lumps of sugar, then tip half
   of the mixture into the prepared dish and
   press down firmly with your hands.
   6 Spread the berry mixture over the
   base, then top with the rest of the oat
   mixture and press down again, as firmly
   as you can without squishing the fruit
   out. Drizzle the top with maple syrup,
   then bake for 35-40 minutes until golden.
   7 Allow to cool in the dish then, once
   completely cold, cut into 8-10 bars and
   keep in an air tight tin.

TIP Make sure you allow the bars to

completely cool before you try cutting

them, otherwise they will crumble.