If there isn’t anything I love more than Simple Sourdough Pancakes for breakfast… I honestly need to make Sunday breakfast more of a thing in my house because I sure do love a slow and super scrumptious breakfast on a Sunday morning. These Simple Sourdough Pancakes are the answer to all your breakfast problems. They’re really quick to cook, even quicker to make, and simple delicious. Best enjoyed on a warm Spring morning, outdoors, with friends and family.
We all know I love breakfast food, but pancakes are my FAVOURIE breakfast food. By far. My sister and I can sit and eat a fair few between us, topped with anything you can think of. My go-to toppings are bananas, blueberries, maple syrup, or homemade jam from our pantry. Today, I’m topping my pancakes with this Honeyed Raspberry Chia Jam which is literally so easy to make and pairs oh-so beautifully with the creamy vanilla flavour of these Sourdough Pancakes.
To start, you’re going to need to feed your sourdough starter. For this recipe, I’m feeding my starter with 1 tbsp rye flour and then 1/2 cup white flour. I give my starter a little rye flour just to give her a boost after she comes out of the fridge, but mainly you want to be using white flour to create a lovely fluffy pancake texture. Like mother, like daughter, you want your sourdough starter to be as thick as pancake batter in this recipe.
The pancake batter itself is really simple to make (and for consistency, I’m making them plant based)! That’s right, you don’t need eggs to make beautiful pancakes. You just need to know how to cook them so that they’re not all slimy in the middle (this took me quite some time to learn…). When making sourdough pancakes, I’ve learnt that you have to part steam them as well as fry them upon cooking.
To do this, I add a little oil to my pan and drop on a couple spoons of batter. On a medium-low heat, I cook the pancake for about 5 minutes using a lid to cover the pan. Essentially what this achieves is a nice crisp fried underside of the pancake (as per usual) whilst ensuring that the middle of the pancake is properly cooked through. This recipe takes a little longer than regular pancakes to cook, so have patience. It’s totally worth it.
½ cup milk of choice (I used unsweetened oat milk)
sunflower oil, for greasing
Method
In the evening
In a large mixing bowl, add the sourdough starter, sunflower oil, maple syrup, vanilla extract, and milk of choice. Whisk everything together until just combined, being careful not to overmix (you want as many air bubbles as possible).
In a separate bowel, add the flour, baking powder, and salt. Stir everything together until fully combined.
Add the flour mixture little by little to the sourdough mixture, whisking all the time, until all the flour mixture has been added and a thick batter has formed. Add an extra tbsp of milk if the batter is too thick.
Scrape down the sides of the bowl, cover, and place in the fridge to ferment overnight (12 hours).
In the morning
Remove the pancake batter from the fridge a couple of hours prior to cooking, to let the batter come to room temperature.
Once ready to cook, place a frying pan (I’m using a cast-iron skillet) over a medium-high heat and heat your oil in the centre of the pan*.
Place a ladleful of the pancake batter in the middle of the pan and spread a little with a spatula. Reduce the heat all the way down and cover with a lid*.
Once the pancake is golden on the underside, flip with a spatula and let fry on the other side – DO NOT FLATTEN! Pressing down on the pancakes squashes out all the lovely air bubbles, and you’ll end up with floppy, rubbery pancakes.
Once cooked through and golden brown on both sides, remove the pancake from the heat and place on a plate. Repeat steps 3-5 for the rest of the pancake batter until all of it is used up.
To serve, I love to top my pancakes with Honeyed Raspberry Chia Jam and a drizzle of maple syrup, paired with a large mug of steaming hot coffee. Best enjoyed in the morning sunshine!
*The secret to beautiful golden pancakes is to make sure you use plenty of cooking fat for greasing the pan – I love using an unsalted plant based cooking butter, helping to achieve gorgeously crispy golden pancakes.
*When cooking sourdough pancakes, I always make sure to cook on the lowest heat possible, as the batter in the centre of the pancake tends to take a little longer to cook than regular pancakes – there’s nothing worse than crispy pancakes on the outside but raw batter in the middle. Adding a lid on the top of the pan also helps with this, helping to steam cook the top of the pancake at the same time as frying, creating soft and fluffy centres.
Give your Sunday breakfast an upgrade with these Simple Sourdough Pancakes. I hope you love them as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Springtime and I wish you all a beautiful day!
Katherine x
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Sourdough… granola? Before you go back and read that again, no I didn’t make a typo. This is The Crunchiest Sourdough Granola and it’s one of my absolute favourite granola recipes ever! This recipe is everything you could want – we’re talking aromatic vanilla, sweet brown sugar, cosy cinnamon, and you can’t forget the pecans. I love this granola, my sister loves this granola (just don’t tell her its sourdough), and I’m sure you’re going to love this granola too.
I’m very much a breakfast food person. Give me breakfast for all meals of the day, any day. You just have to know how to switch it up a bit and then it never gets boring. My Crunchy Sourdough Granola is the best way to do that. I know sourdough granola is not a ‘conventional’ recipe but trust me… it’s bomb! Now, unlike all the other ‘sourdough’ things you can buy in the supermarkets nowadays, I’m not using it here as a buzzword. This recipe is not particularly healthy, and it’s not really ‘better for you’ than a regular granola recipe would be.
BUT it is far more delicious. I honestly created this recipe on a whim one day when I’d fed my sourdough starter and realised I didn’t have enough flour to bake a loaf of bread. Not wanting to waste all that bubbly, sourdough goodness, I just chucked it in a bowl along with some oats and other yummy granola ingredients and HEY PRESTO! Sometimes you just end up with an absolute gem of a recipe without much hassle (although this is very rare – usually I’ll have to test a recipe several times before it comes out tasting right).
For this recipe you’re going to need your everyday oats. In this recipe I’m using organic porridge oats because that’s what I had in the cupboard. You could also use steel cut, rolled, or jumbo oats if you wanted. It depends on how crunchy you like your granola. You’re also going to need some bubbly, active sourdough starter, fed with white flour – you could use rye or wholemeal flour to feed your starter but I found that it makes the granola taste kind of cheesy… not very pleasant with your yoghurt and fruits :(((((((
Once your starter has risen nicely, it’s really a matter of shoving everything into a bowl, giving it a good stir, and baking it until golden brown and fragrantly delicious. You can add any extras that you want. I’m using a mixture of almonds, pecans, hazelnuts, and pumpkin seeds, but you could use any nuts, seeds, or fruits that you wanted. Just bare in mind that any dried fruits may char and turn bitter if baked for too long. Now, let’s get into the recipe!
2 cups oats of choice (I’m using organic porridge oats)
½ cup coconut sugar (or brown sugar)
1 tsp ground cinnamon
½ cup bubbly sourdough starter
¼ cup sunflower oil
1 tsp vanilla extract
½ cup nuts of choice (I’m using almonds, pecans, and hazelnuts)
3 tbsp seeds of choice (I’m using pumpkin seeds)
Method
Preheat the oven to 140C and line a baking sheet with parchment paper.
In a large mixing bowl, combine the oats, sugar, and cinnamon together. Add in the rest of the ingredients (except for the nuts, seeds, and fruits) and stir until everything is fully combined.
Chop the nuts and add them to the bowl along with your seeds/fruits of choice. Fold everything in with a spoon until all your chosen ingredients are evenly distributed.
Transfer the granola to the prepared baking tray, flatten with a spatula so that it lays evenly on the tray, and bake for 50-60 minutes. Keep a close eye out for burning, and turn the tray around in the oven after 25-30 minutes for a more even bake.
Once golden brown, smelling delicious, and crisp in the middle, remove the granola from the oven and leave to cool completely. Once cooled, break or smash apart into clusters and store in an airtight container for up to 1 month.
My favourite way to enjoy this Crunchy Sourdough Granola is the top it onto dairy-free yoghurt and seasonal fruits (or if I’m feeling lazy, just enjoy it as a cereal). I hope you love this recipe as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Springtime and I wish you all a beautiful day!
Katherine x
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By now, we all know that I hate aquafaba with a passion. It is literally my least favourite ingredient in the world (bar maybe coconut cheese) and that’s why I am adamant that I will NEVER use it in any of my bread recipes. In my mission to avoid this darn ingredient, I’ve created this Sourdough Brioche Loaf recipe! A few months ago, I posted a super delicious Sourdough 4 Braid Brioche Loaf recipe which also had no aquafaba, and today we’re repeating the exercise, but making it a little simpler along the way.
This super simple Sourdough Brioche Loaf is super light, super fluffy, super buttery, and the best upgrade to your breakfast. All of that, and it’s traditionally fermented, making it lighter on your gut and therefore easier to digest. I got the inspiration for this recipe simply because I wanted to enjoy a brioche without having to braid it! I love a good French toast made with brioche and using sourdough starter instead of yeast just takes the biscuit.
Something about a slightly sweet, buttered slice of brioche just sings cosy winter time for me, and I’m making the most of the cold weather whilst its still here, to indulge in a few extra baked goods. I love to enjoy this brioche bread freshly sliced and still slightly warm, spread with dairy-free butter and a drizzling of honey. Adding a pinch of cinnamon always adds a bit of warmth to the whole thing too. Okay, without further ado, let’s get into how we make it!
Baker’s Schedule…
DAY ONE
As is the way we do things here, this recipe starts by feeding our sourdough starters! First thing in the morning, I take my starter out of the fridge and leave her to come to room temperature before giving her a generous feed. For this recipe, I’m feeding my starter in a 1:2 ratio of rye and white flour. I usually add in equal measures, but for this recipe we want to dough to be a bit lighter and fluffier, so I add more white flour. After feeding, let your starter double in size over the course of the day.
Once beautifully risen and very bubbly, I make a start on the dough. For this recipe, I use unsweetened oat milk (at room temperature) and extra virgin olive oil. You can use whichever plant milk you like – I tend to use oat milk in my baking because I’ve found it’s most stable at higher temperatures. You can also use melted dairy-free butter instead of olive oil if you wish, just make sure you have the exact same amounts (I consider olive oil to be more of a wholefood than dairy-free butter which is why I use it more often). For maple syrup, I use the rich A grade stuff for the best flavour, but you could use any alternative you like as long as it’s not too heavy e.g. I wouldn’t recommend molasses or similar.
Whisk up all those wet ingredients until well combined, then go ahead and add in the flour. For this recipe I’m using strong baker’s flour (also known as bread flour) instead of all-purpose/plain because I find it gives you a much softer bread at the end. Add in the flour one cup at a time, until your dough is smooth and elastic (not sticky). You might need to add more or less flour, depending on how wet your sourdough starter is and the humidity of your kitchen. Once a dough has formed, knead her a few times before shaping into a ball, place in an oiled bowl, covering with a DAMP tea towel, and leave to ferment overnight.
During the fermenting process, we want to complete a few stretch-and-folds for extra gluten strands and fluffiness. To complete a stretch-and-fold, go ahead and take the top half of the dough and pull it away from you. Fold it over the top of the rest of the dough, then turn the dough 90 degrees and repeat this process until you’ve gone all the way around. Do this 2-3 times, leaving 30 minutes or so in between each iteration. After that, cover your dough once again and let that baby rest for the night.
DAY TWO
In the morning, your dough should have risen to fill the bowl, or at least doubled in height. Turn the dough out onto a lightly floured surface and complete one last stretch-and-fold before leaving to sit for 15 minutes (this is called the autolyse process and makes the dough easier to handle later on). After 15 minutes, it’s time to shape the dough. To do this, cup your hands on the far side of the dough, and pull it towards you in a scooping motion. Turn 180° and repeat. We’re aiming to create a tall and firm loaf shape.
Once you’re happy with the shape of your dough, place her into a parchment paper lined loaf tin, seam-side down (if you can). Cover with a DAMP tea towel and leave to prove for 1-2 hours, or until the dough has risen to fill the tin. Towards the end of the prove, preheat the oven and brush the loaf with some plant milk or melted dairy-free butter. Bake until lovely and golden brown, then let cool completely. Slice, spread generously with dairy-free butter and drizzle with honey (or maple syrup) and enjoy! This brioche also works really well toasted or as French toast.
And there it is in all its golden glory – another super simple Sourdough Brioche Loaf with no funny business. I really hope you love this brioche recipe as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a warm and cozy winter, and stay safe and healthy this February! I look forward to hearing from you soon!
Katherine x
Super Simple Sourdough Brioche Loaf
Ingredients
110g (1/2 cup) bubbly, sourdough starter
125ml (1/2 cup) unsweetened plant milk
65ml (1/4 cup) olive oil
2-3 tbsp maple syrup
1 tsp vanilla extract
450g (3 cups) strong white bread flour
1/4 tsp salt
Method
In the morning
Take your sourdough starter out of the fridge and give it a good feed. For this recipe you’ll want your starter to be about the same thickness as pancake batter.
Leave the starter to come to room temperature and double in height throughout the day. By about mid-late afternoon, your starter should be ready to use.
In the afternoon
Once the starter is nice and bubbly and at least double the height it was originally, pour the stated amount into a large mixing bowl. Add in the milk, oil, syrup, and vanilla, and whisk everything together until combined.
Add in the salt and the flour one cup at a time, until everything is combined. You’ll want to use your hands as you add the last of the flour to make sure it’s fully incorporated. Knead gently in the bowl for a few minutes until smooth and fairly elastic.
Shape the dough into a ball and cover with a damp tea towel. Leave to prove for 8-12 hours overnight. During the fermenting process, complete 2-3 stretch and folds to create long gluten strands in the dough. Complete the first stretch-and-fold after 1 hour, and then the other 1-2 every 30 minutes afterwards.
The next morning
In the morning, your dough should have risen to fill the bowl, or at least doubled in height. Turn the dough out onto a lightly floured surface and complete one last stretch-and-fold before leaving to sit for 15 minutes (this is called the autolyse process and makes the dough easier to handle later on).
After 15 minutes, it’s time to shape the dough. To do this, cup your hands on the far side of the dough, and pull it towards you in a scooping motion. Turn 180° and repeat. We’re aiming to create a tall and firm loaf shape.
Once you’re happy with the shape of your dough, place her into a parchment paper lined loaf tin, seam-side down (if you can). Cover with a DAMP tea towel and leave to prove for 1-2 hours, or until the dough has risen to fill the tin.
Towards the end of the prove, preheat the oven to 180°C (350°C) and brush the loaf with some plant milk or melted dairy-free butter. Bake for 30-45 minutes until lovely and golden brown, then let cool completely. Slice, spread generously with dairy-free butter and drizzle with honey (or maple syrup) and enjoy! This brioche also works really well toasted or as French toast.
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I’m back and kicking off the year with a brand new sourdough recipe! Recently, I’ve been experimenting with different types of breads and this Sourdough Walnut & Cranberry Loaf has got to be my favourite so far. I’ve always loved a good walnut cob, and cranberries in sourdough just singggggg winter time to me, so why not combine the two? This loaf is your basic white sourdough loaf, but with a subtle crunch of walnuts, and a pinch of tart sweetness from dried cranberries. Really, the best and only way to enjoy this bread is with a good slathering of cream cheese, and it is to die for!
If you make this Sourdough Walnut & Cranberry Loaf make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!
Have a beautiful week, happy February and I wish you a safe and warm winter! I look forward to hearing from you soon!
Katherine x
Sourdough Walnut & Cranberry Loaf
Ingredients
1/2 cup bubbly, active sourdough starter
1 cup water, room temperature
1 tbsp extra virgin olive oil
3-4 cups strong white bread flour
2 tsp fine sea salt
1/2 cup walnuts, finely chopped
1/2 cup dried cranberries, unsweetened
Method
In the evening
In a large bowl, whisk together the sourdough starter, water, and oil until just combined.
Add in the flour and salt. Using your hand, work all of the ingredients together until the flour is fully absorbed and a dough has formed.
Add in the walnuts and cranberries and knead everything together until the walnuts and cranberries are evenly distributed throughout the dough.
Scrape down the sides of the bowl and roughly shape the dough into a ball. Cover with a damp tea towel, and leave in a warm place to rest for 30 minutes.
After 30 minutes, its time to stretch and fold the dough. Take the far side of the dough and stretch it away from you. Fold the stretched out dough over the top of the rest of the dough. Turn the dough 90˚ and repeat the process for the other 3 sides until you’ve gone all the way around.
Place the dough back in the bowl, cover, and leave to rest in a warm place for 1 hour. After this time, repeat step 4 again (completing another stretch and fold). Once completed, transfer the dough to a lightly oiled bowl (seam side down), cover with a damp tea towel, and leave in a warm place to prove overnight (8-12 hours).
In the morning
The dough should have risen plenty overnight. Turn the dough out onto a lightly floured surface and leave to sit for 15 minutes.
To shape the dough, place your hands on the upper half of the dough and push it across the work surface towards you. Turn 90˚ and repeat until you’re happy with the shape and height of the dough.
Place a well-floured tea towel into a large bowl. Onto the floured surface of the tea towel, place the dough seam-side up into the centre and cover with the towel. Leave to prove in a warm place for 1 hour.
After 1 hour, preheat your oven to 210˚C (450˚F) and line the bottom of a Dutch oven pan with parchment paper. Place the dough seam-side up in the Dutch oven pan and score (optional).
Once the oven is up to temperature, place the bread in the oven with the lid to the Dutch oven on, and bake for 20 minutes.
After 20 minutes, remove the lid and leave to bake for another 40 minutes until golden brown on the surface.
Remove the bread from the oven and leave to cool for a few minutes. Once handleable, remove the loaf from the Dutch oven and leave to cool completely (1 hour minimum) on a wire rack.
Enjoy this Sourdough Walnut & Cranberry loaf fresh with lots of cream cheese OR slice and seal into a freezer-safe airtight bag and freeze for up to 3 months.
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It’s December now, and I’m starting to feel the Christmas spirit with these Vegan Cranberry & Orange Rolls. All throughout the autumn I was making batches of cinnamon rolls to keep my soul happy, but since the yule tide is just around the corner, I wanted to spice things up a little and give my usual cinnamon rolls a Christmas twist. These cranberry and orange rolls are just the thing to do it! The dough is soft, fluffy, and zesty with the scent and taste of fresh oranges. The filling is sweet, tart, sticky, and all things cranberry. I absolutely adore this flavour combination and these rolls are just PERFECT for breakfast time over the holiday season.
For once, I’m making rolls WITHOUT using sourdough starter. You heard it straight from me: when it comes to Christmas, I like things to be ASAP (as simple as possible). That’s why I created my ebook ‘A Simple Christmas’. A Simple Christmas is a collection of vegan recipes for the holiday season. This ebook is full to the brim with rich, warming, and simple foods to help you enjoy Christmas in a kind and stress-free way. In 70+ pages, I share with you my favourite recipes to celebrate the yule tide and all of its flavours. You can look forward to simple and delicious recipes such as Cosy Gingerbread Waffles, Frozen Berry Cinnamon Rolls, Winter Vegetable Wellington, Stollen for Snowy Days, and so much more!
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A Simple Christmas is a collection of vegan recipes for the holiday season. This e-book is full of rich, warming, and simple foods to help you enjoy Christmas in a kind and stress-free way.
In 70+ pages, Katherine shares with you her favourite recipes to celebrate the yule tide and all of its flavours. This e-book takes your average recipe book and gives it a vegan twist, with a multitude of recipes ranging from traditional Christmas favourites to new seasonal dishes. You can look forward to simple and delicious recipes such as: Cosy Gingerbread Waffles, Frozen Berry Cinnamon Rolls, Winter Vegetable Wellington, Stollen for Snowy Days, and so much more!
It is my hope that, within these pages, I can help you to celebrate the holiday season in a simple and exciting way. Whether you’re completely new to the plant based world, have been here for a long time, or just want to try your hand at something different in the kitchen, this ebook is here to supply you with a multitude of vegan recipes to enjoy this winter. Hearty, warming, and simple foods are the focus of this ebook. A Simple Christmas has been curated and developed to encourage new and already vegans to try their hands at vegan festive foods this holiday season. It is our belief that nothing is better than homemade. All of the recipes in our ebook have been well tested, so you can be sure of great results in the kitchen!
Okay, onto the recipe!
If you’ve never had orange and cranberry as a flavour combination before, then baby you’re in for a treat! I know a lot of Christmas recipes contain chocolate or gingerbread or other, but I absolutely love a good fruity recipe splashed in here and there throughout the holidays. For this recipe, we’re using instant dried yeast to make a super quick, super fluffy dough. With these rolls, I wanted to make sure that you could get the best of both flavours, so I split up the flavours for different components of the rolls. We’ve got all that orange goodness in the dough, and that sticky sweet cranberry in the filling.
First things first, let’s talk produce. At this time of year, I like to use produce that’s genuinely IN SEASON. You won’t find me using fresh blueberries or otherwise over Christmastime, because those types of goodies just aren’t naturally in season where I live. As well as in season, I also make sure that as much as the food I buy is grown organically. The best way, I’ve found, to get my hands on ORGANIC, IN SEASON, LOCALLY GROWN fruits and vegetables is via a veg box. I love Riverford Organic Farms for this very reason and I make sure to get a good load of fresh fruits and vegetables from them each week (not sponsored). Riverford Organic Farms grow 100% organic (as it says on the tin). Their produce is slow grown (aka NATURALLY), their packaging is home compostable, their chefs share cooking inspiration so you never run out of ideas when it comes to cooking healthy and delicious meals with your veg (and therefore never waste any of it). Alongside all this, Riverford is employee owned, they NEVER air freight their produce, and they’re fair to both farmers and customers alike. I’ve been using Riverford’s veg boxes for almost a year now, and I’ve NEVER been disappointed.
Once you’ve sourced yourself some good quality oranges and cranberries, we can get onto baking! Now, I’m gonna share with you my secret to a super duper soft and fluffy sweet dough. First, you’re gonna want to make your own buttermilk. I know, I always do a double take when vegan recipes tell me I need buttermilk. Don’t worry. In this instance, I’m talking about something completely different. The first step to any good sweet roll dough, is to first heat your butter and milk together over a bain-marie. Instead of dairy butter, when it comes to baking I always use a vegetable fat based butter (or margarine, as it’s sometimes called). You can usually buy blocks of vegetable fat margarine in the supermarket.
To your bain-marie, add the margarine and plant based milk (unsweetened, as always). Let the margarine melt completely and stir the mixture occasionally to ensure it all heats evenly. Once the butter has completely melted, remove the bowl from the bain-marie and place it on a heat-proof surface. Now, you’ll want to let that ‘buttermilk’ cool until it is between 27-32°C. This temperature range is the PERFECT temperature for yeast, helping it to activate and do its stuff without denaturing. Once the ‘buttermilk’ is at this temperature, add in 1 tbsp of the sugar and the yeast. Whisk that all together and let sit for 5-10 minutes whilst the yeast blooms (it should get all foamy on the top).
Whilst that blooms, mix together all of your other dough ingredients in a large bowl. Add the yeasted ‘buttermilk’ to the bowl and stir everything together with a wooden spoon until a dough forms. The next part is easy, simply turn the dough out onto a clean surface and knead for a couple of minutes until its smoooooooth and elastic. Shape that baby into a ball and place in a well oiled bowl, cover with a DAMP tea towel and let double in size for around an hour. Whilst that’s proofing, we’re going to get to my favourite part – the cranberries! First time I tested this recipe, I sort of winged the filling and SURPRISE SURPRISE it turned out GREAT. Chop up your cranberries all odd and add them to a frying pan along with the sugar and orange juice. Heat on high until the sugar has fully dissolved, then lower the heat and let simmer until you’ve got a thin jam. Once the cranberries are all glossy and sticky, remove the pan from the heat and let that filling cool completely.
Now, y’all know what I say about rolling out the dough, but today we’re actually using a rolling pin! No, I’m not ill. These rolls still end up super super fluffy eve after being rolled out a little. Flour the surface, rolling pin, and the dough just a teensy bit and then roll out the dough into a 1 inch thick rectangle. Spread on that delicious cranberry filling we made earlier until evenly distributed across the top of the dough. Take the long edge of the rectangle and roll it semi-tightly into a log. Not too tight, not too loose. Cut the log into 9 individual rolls and place the rolls cut-side-up into a lined skillet. Cover with a damp tea towel and leave to rise for 30 minutes, until puffy.
Bake in the oven for 20-30 minutes until golden brown and well risen. Leave to cool for a couple of minutes whilst you make the icing, then drizzle that icing over the top until the rolls are covered and super sweet and sticky. Serve warm fresh from the oven and enjoy! I loved loved loved having one of these for breakfast on a cold and snowy morning. They seriously are probably my best rolls yet, and definitely a family favourite. I hope you love these Vegan Cranberry & Orange Rolls as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a joyous and merry winter and a very happy holidays! I look forward to hearing from you soon!
Katherine x
vegan cranberry & orange rolls…
Ingredients
For the orange rolls
140g vegan unsalted butter
250ml unsweetened plant milk
1 tbsp caster sugar
1 tbsp dried instant yeast
the zest of 1 orange
450g plain flour
50g caster sugar
1 tsp baking powder
pinch of fine sea salt
For the cranberry filling
300g fresh cranberries
8 tbsp dark brown sugar
the juice of 1 orange
For the icing
130g icing sugar
cold water, 1 tsp at a time
Method
To make the dough
Over a bain-marie, heat the vegan butter and plant milk until the butter has completely melted. Stir occasionally to make sure everything heats through evenly. Remove the bowl from the bain-marie and place onto a heat-proof surface. Let the ‘buttermilk’ cool until it is between 27-32°C, stirring every now and then to make sure the butter doesn’t form a skin.
Once at the correct temperature, add the tbsp of sugar and the yeast to the ‘buttermilk’. Whisk together and let bloom for 5-10 minutes until the yeast is frothy on the top. Meanwhile, combine all the other dough ingredients in a large mixing bowl.
Add the yeasted ‘buttermilk’ to the bowl of dry ingredients, and stir everything together with a wooden spoon until a dough has formed. Turn the dough out onto a clean surface and knead for a couple of minutes until completely smooth and elastic.
Shape the dough into a ball and place into an oiled bowl. Cover with a damp tea towel and let proof for 1 hour, until the dough has doubled in size. Meanwhile, make the filling.
To make the filling
Chop your cranberries up into chunks (not quite minced, but not too large). Add the cranberries to a frying pan along with the sugar and orange juice.
Heat the ingredients over a high heat and stir together until the sugar has dissolved. Once the mixture starts to simmer, reduce the heat and let the liquid reduce until you have a thin jam. The cranberries should be glossy and soft.
Once the cranberries are soft and the liquid almost all gone, remove the pan from the heat and leave the filling to cool completely.
To make the rolls
Onto a lightly floured surface, turn out the dough. Using a rolling pin, roll out the dough into a 1 inch thick rectangle. Spread over the cooled cranberry filling until it is evenly distributed across the surface of the dough.
Taking one lengthways edge of the dough, roll it up into a log shape (not too loose, not too tight). Cut the dough into 9 evenly sized pieces.
Into a parchment paper lined skillet or brownie tin, place each roll cut-side-up, leaving 1-2 cm in between each roll. Cover with a damp tea towel and leave for 30 minutes until the rolls are puffy.
Preheat the oven to 180°C (350°C). Place the rolls into the oven and bake for 20-30 minutes until they are well risen and golden brown on the top. Once baked, remove from the oven and leave to cool slightly.
Into a bowl, add the icing sugar and 2-3 tsp of water. Whisk together until smooth, glossy, and thin enough to drizzle off of a spoon. Add more water, 1 tsp at a time, until the desired consistency is achieves. You want it thick enough to set on top of the rolls, but not spreadable.
Drizzle the icing onto the rolls until nice and sticky. Serve the rolls warm and fresh from the oven, and enjoy!
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In 70+ pages, Katherine shares with you her favourite recipes to celebrate the yule tide and all of its flavours. This e-book takes your average recipe book and gives it a vegan twist, with a multitude of recipes ranging from traditional Christmas favourites to new seasonal dishes. You can look forward to simple and delicious recipes such as: Cosy Gingerbread Waffles, Frozen Berry Cinnamon Rolls, Winter Vegetable Wellington, Stollen for Snowy Days, and so much more!
I know everyone else is already talking about Christmas, but I’m still not over pumpkin season! These Vegan Pumpkin Chocolate Chunk Blondies are THE BEST way to round off all that fall baking. Sticky, gooey, chocolate coated, pumpkin goodness (and they’re plant based). I mean what else could you want?! All that and they’re literally so easy to make – just whisk everything together in a bowl and BOOM: the perfect treat for a gloomy day. Serve warm straight from the oven, drizzled with melted vegan chocolate. You can seriously taste the pumpkin in these babies too, so don’t scrimp out on the pumpkin puree!
I know, I know, it’s basically December, I’m late to the pumpkin party… but you guys! These Vegan Pumpkin Chocolate Chunk Blondies are the BOMB. I made these the day after it snowed this week to cheer myself up a little and by joe it worked! If you’re a pumpkin lover (I mean, who isn’t?) then you’re going to ADORE these. These babies are far from healthy, but I like to convince myself that I’m getting some veggies in by adding pumpkin to everything. Heavy on the chocolate though… but necessary!
Probably what I love most about this recipe is how darn easy it is to make! LITERALLY all you have to do is melt some butter, add it to a bowl along with all the other ingredients, whisk everything together, fold in some chocolate, and BAKE! I’m really taking a break from those two-day-long sourdough recipes with this one. You can enjoy these bad boys within the hour! Of course, at this time of year I always have some premade pumpkin puree to hand in the fridge or ready to defrost in the freezer. It’s the quickest and easiest way to add another layer of flavour to your baking!
For a good pumpkin puree…
I ALWAYS go for organic produce where I can. In this recipe, I used an organic butternut squash from Riverford Organic Farms (not sponsored) and honestly you can taste the difference! I don’t know how I went so long buying non-organic pumpkins. With buying from a veg box as well, I KNOW that my fresh produce is from LOCAL FARMS and IN SEASON. I share a lot of information about the importance of these things in my post on Sustainable Food which I wrote as part of my Sustainability Series. If you haven’t already, this series is worth a read.
Now back to the blondies! In this recipe, I melted my butter until it was just melted (so it still had that creamy look about it) and made sure that my pumpkin puree was at room temperature before adding it to the butter so that no curdling occurred. For this recipe, I also switched out the light brown sugar for coconut nectar sugar. I only recently realised just how bad cane sugar is for the environment (particularly if it is unsustainably farmed). I wanted to use beet sugar, as it’s grown LOADS here in the UK, but seriously you CANNOT find it in my local supermarkets. Coconut sugar seemed like the next best thing and you CANNOT taste the coconut which is a bonus in my house.
Alongside the butter (non dairy, of course), sugar, and pumpkin puree, I added a flax egg (1tbsp flax meal + 3 tbsp warm water), vanilla extract, plain spelt flour, baking soda, and sea salt to the bowl. Literally it takes about 5 minutes to make the batter for these blondies. All you have to do is whisk all the ingredients together until smooth and creamy. I chopped up my chocolate until variable sized chunks before folding it into the batter (I like to use a mixture of sweet and bitter chocolate in all my baking, just to mix things up a little). And then its into the tin and into the oven to bake! Be wary not to overbake these – you want them to be gooey, not cakey.
And that’s it really! Photographed, you can see that I drizzled these blondies with a little melted vegan chocolate. This is optional, but all I did was melt some sweet and bitter chocolate together and then used a spoon to drizzle it over the top. The more the merrier, in my opinion. If you drizzle on the chocolate whilst the blondies are still warm, you create this super sticky, chocolatey goodness which is really just what we all need as we edge into winter.
I hope you love these Vegan Pumpkin Chocolate Chunk Blondies as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a joyous and merry winter and a very happy holidays! I look forward to hearing from you soon!
Katherine x
Vegan Pumpkin Chocolate Chunk Blondies
Ingredients
190g vegan butter, melted
100g light brown sugar
200g pumpkin puree
1 flax egg
1 vanilla extract
180g plain flour
¼ tsp baking soda
Pinch of salt
100g vegan ‘milk’ chocolate
100g vegan dark chocolate
Method
Preheat the oven to 180°C (350°F) and line a brownie tin with parchment paper.
In a large bowl, whisk together all the ingredients (except for the chocolate) until fully combined and completely smooth.
Chop up the chocolate into chunks (they don’t need to be of even size) and add them to the blondie mix. Fold in with a spatula until evenly distributed.
Pour the blondie mix into the prepared brownie tin and flatten the top with the spatula. Bake in the oven for 40-45 minutes until golden brown and cooked through.
Remove from the oven and leave to cool for 10 minutes before cutting into slices. Best enjoyed warm out of the oven. Optional: drizzle with melted vegan chocolate for extra stickiness and enjoy!
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Grab a bowl and get yourself a load of this Lemon Basil Pesto Pasta Salad with Scorched Garlic Tomatoes. You guys… this might just be the best pasta salad ever invented! Just think of your classic pasta salad but with a super tangy lemon basil pesto dressing that just goes sooooo well with all your veggies. Add on some caramel-delicious golden garlic tomatoes, grab a tall glass of something cold, and you’ve got yourself the perfect lunch or dinner for a hot summers day!
It’s finally decided to get warmer here in the UK, and I’m all about cold dinners. Unfortunately, one can eat too many salads, so jazzing things up with a pasta salad is DEFINITELY going to be a common occurrence in this house. I absolutely adore this recipe and it’s super simple and quick to make. You can’t go wrong! Just think zesty, fresh, tangy, garlicky, and everything else summer you can think of. I paired this Lemon Basil Pesto Pasta Salad with a talllll glass of Zesty Peppermint Lemonade, and it was the perfect cooler to enjoy during the heat of the day.
First thing you’re gonna want to do is make sure that all of your produce is fresh and organically grown. This is super important to me, ESPECIALLY given the recent catastrophic events going on around the globe because of climate change and global warming. Growing your food organically is a MUST and it really needs to become the norm, and soon. Non-organically grown crops are sprayed with artificial fertilisers and pesticides that do nothing but damage the soil the crops are growing in, the surrounding critters (bees, in particular), and not to mention the number of greenhouse gases emitted upon manufacture and storage! You’ve got to consider: “are these chemicals really safe to use on our food if we have to wear hazmat suits whilst spraying them?!
You can learn all about the importance of buying and growing organic food and food sustainability by reading these blog posts:
Now that we’ve got our organically grown produce, we can get down to making this delicious, conscious summer’s meal. First, cook your choice of pasta according to the instructions. For this recipe, I used elbow macaroni, but you could use conchiglie, farfalle, orzo, or any other small pasta you like. Once the pasta is cooked, drain it through a sieve and run cold water over it all to cool it down and prevent it from sticking together for easier mixing.
To make the dressing, add all of your dressing ingredients to a bowl and stir everything together until fully combined and super smooth. For this recipe, I used a vegan basil pesto, which used tofu instead of cheese. I absolutely love these types of pesto, and they’re easily found in the supermarket or you can easily make your own (let me know if you’d like to see a homemade vegan basil pesto recipe from me)!
Now that the dressing has been made, let’s get to the piece de resistance – the scorched garlic tomatoes! For me, these tomatoes really just finish off the dish in the perfect way and add another layer of flavour. Grab yourself some oil, and fry that garlic until it is absolutely golden and delicious (I like to char mine a little). Add in the tomatoes cut side down and cook for a couple minutes until they start to caramelise. Then you’re gonna want to turn them over and continue to cook them until the skins pop and become wrinkly. They are soooooo good so you definitely can’t skip this step.
Now we can assemble the salad…
You can add any veggies you want to this recipe, but for this iteration I decided to use freshly picked lettuce and spinach from my garden, some leftover sweetcorn, and homegrown baby cucumbers. Roughly chop up your veggies and add them to a large bowl along with the pasta and most of the dressing. Mix everything together with a couple of spoons until everything is super well combined, well tossed and covered in that delicious dressing. Serve into bowls, top with those beautiful garlic tomatoes, add a drizzle more dressing and you’re ready to go!
Just like that you have a super simple, super quick to make, and super tasty lunch or dinner for a hot summer’s day! If you make this Lemon Basil Pesto Pasta Salad with Scorched Garlic Tomatoes make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!
Have a beautiful weekend, happy July, and I wish you a safe and warm Summer! I look forward to hearing from you soon!
Katherine x
Lemon Basil Pesto Pasta Salad with Scorched Garlic Tomatoes
Ingredients
For the lemon basil pesto dressing
4 tbsp vegan basil pesto
2 tbsp vegan salad cream
2 tbsp apple cider vinegar
1 tbsp fresh or dried basil, minced
Juice of 1 lemon
For the scorched garlic tomatoes
1 tbsp extra virgin olive oil
2 cloves garlic, minced
200g cherry tomatoes, halved
Salt and pepper, to taste
For the pasta salad
250g elbow macaroni, cooked and cooled
2 cups fresh salad leaves
200g tinned sweetcorn, drained
½ large cucumber or 2 small cucumbers, chopped
Method
To make the lemon basil pesto dressing
In a small bowl, add the pesto, salad cream, vinegar, basil, and lemon juice. Stir everything together until fully combined and creamy. Set aside for later.
To make the scored garlic tomatoes
In a frying pan, add the oil and heat on medium high. Add in the garlic and sauté for 2-5 minutes, or until the garlic is very golden brown.
Add the tomatoes to the pan chopped side down and leave to cook on one side for 3-5 minutes until the surface is nicely golden.
Give the tomatoes a stir and continue to cook them until they pop and the skin begins to wrinkle, around another 5 minutes. Once cooked, set aside for later.
To make the pasta salad
Into a large bowl, add the cooked and cooled pasta, salad leaves, sweetcorn, and cucumber (or other veggies). Pour over the dressing and toss really well until everything is fully coated and well combined.
Serve into bowls and top with any leftover dressing and the scorched garlic tomatoes. Enjoy with a fresh glass of Zesty Peppermint Lemonade and enjoy!
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Wetter weather this week has me reaching for these Baked Garlic Herb Fries. With all the fluctuations in the weather recently, my body is still craving all the potato-y goodness of winter. Today, we’re spicing up your regular baked potato fries with some spring (okay, summer) veggies and herbs. I LOVE garlic herb fries so much, and this recipe goes down a treat at barbeques, lunches, snack time, you name it. Serve alongside a beautiful batch of Crispy Baked Cauliflower Nuggets and you’ve got the perfect summer lunch or dinner – super simple too!
The secret to a good batch of fries is to choose the best potatoes. For this, of course, I buy organic. The importance of eating organic has only recently come to my attention (in the last… 6 months or so) but I’m raving about it and for good reason! Not only is eating organic food better for the planet, it also TASTES SO MUCH BETTER. You have not tried real carrots until you’ve either grown them yourself or had organic ones. I could bang on about organic food all day but I must remind myself that this is a recipe post – if you want to read more about organic food and why I’m all about it you can check out this blog post.
Once you’ve got your gloriously organic potatoes, grab your scrubbing brush, and wash away any soil left on those babies. We don’t really peel out veg in this household unless it genuinely looks inedible (in that case it goes to our rabbits or on the compost) so we tend to just give everything a good scrubbing and voila! I find that leaving the skin on my potatoes actually makes them taste so much nicer AND it provides you with tonnes of nutrients.
Here’s the debate…
Thick cut or skinny fries? Honestly, I don’t like chunky fries unless they’ve been deep fried (like the ones you get at the local pub, you know?) Baked fries have to be thin cut, all the way, but I’m also partial to baked spiced potato wedges. What do you guys prefer? Leave your thoughts down in the comments, I’d love to here! However you slice your fries, what really matters is the seasoning. For this recipe, I use a lot of garlic. When the garlic bakes in the oven, it releases all of its caramel goodness and you get the most delicious flavour all over the potatoes.
The other key ingredient is the herbs of course. I get all of my herbs fresh from the garden (or dried from when we preserved them over the summer). For this recipe, I love using thyme and rosemary the most, because they have such cozy rich flavours. You could use whatever herbs you like however! I’ve tried sage, oregano, even mint! But none of them work quite as well as rosemary in my opinion.
Top everything off with a good coating of extra virgin olive oil and plenty of salt and pepper. Make sure you massage those fries real good so that all of your toppings coat every inch of potato. We don’t want to see any of that yummy flavour going to waste! Once perfectly seasoned, bake in the oven until fragrant, uber crispy, and oh so golden. Serve hot off the tray with a good splodge of your favourite sauce.
This recipe works so well when you have friends or family over for dinner in the summer. You can simply whip up a batch of fries, leave them in the oven to bake, and then as long as you don’t forget about them, you’ve got the easiest, the best, the most delicious, Baked Garlic Herb Fries in town.
If you make these Baked Garlic Herb Fries make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!
Have a beautiful weekend, happy June, and I wish you a safe and warm Summer! I look forward to hearing from you soon!
Katherine x
The Best Baked Garlic Herb Fries
this recipe serves: 4
prep time: 10 minutes
cook time: 30-40 minutes
total time: 40-50 minutes
Ingredients
3 large Russet potatoes (roughly 600g)
2 tbsp extra virgin olive oil
4 cloves garlic, minced
4 tbsp mixed herbs e.g. rosemary, thyme, sage
salt and pepper, to taste
Method
Preheat the oven to 180˚C (350˚F) and line a baking tray with parchment paper.
Thoroughly scrub your potatoes under cold water until the skins are free of any soil and a nice yellow colour. We’re not going to be peeling the potatoes in this recipe to reduce food waste, so make sure you give them a good wash.
Carefully slice your potatoes in half lengthways. Slice each half into fries (thick cut or thin, its your choice but cooking times will vary so make sure you keep an eye on them whilst they bake).
Spread the fries out onto the prepared baking tray. Drizzle over the oil, sprinkle on the garlic and herbs, and season with salt and pepper.
With clean hands, give everything a good mix so that the potatoes are completely coated in the oil and seasonings. Spread out evenly on the tray.
Bake in the oven for 30-40 minutes until the fries are cooked through, crispy on the outside, and golden brown. Serve straight away with whatever sauces you like (my favourite is spicy tomato sauce) and enjoy!
Pair these gorgeous Baked Garlic Herb Fries with our Crispy Baked Cauliflower Nuggets. We recommend that you enjoy these fries straight away, as they tend to go a bit floppy if stored for a long period of time.
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