method

Cake

• Preheat oven to 180°c.  Line and grease 8×8-inch baking tin.
• Add the flour, ground clove, allspice, ginger, cinnamon and Glenisk BIO Organic Vanilla Yogurt to a large mixing bowl. Mix and set aside for 5 minutes.
• Add the egg, butter, molasses, salt to the bowl and whisk very well until all ingredients are incorporated.
• Stir in the oats and 40g of the walnuts, then pour the mixture into the prepared baking dish. Decorate by pushing the rest of the walnuts onto the top and bake for about 35-40 minutes until puffed up and the center is just set (ovens may vary). Use a skewer to test the center to see if it is completely baked.
• Pour over the sticky topping and allow to cool for a couple of minutes.

method

• Mix flour, almonds, sugar, lemon, butter together until crumbly.
• Remove 100g of the mixture and add coconut to this.
• Add eggs and Glenisk Organic Greek Style Natural Yogurt to remaining mixture.
• Spread wet mixture onto base of a lined 30cmx20cm approx. tin
• Sprinkle one punnet of fresh raspberries or frozen raspberries over the mixture
• Sprinkle with the coconut crumble
• Bake at 160ºc for 45-55 minutes until golden and firm
• Allow to cool in the tin and cut into bars

method

• Place all ingredients apart from the oil into a blender and blend until smooth.
• Heat a non-stick pan over medium heat and add a brushing of oil.  When hot, pour pancake batter onto the pan cook until the batter starts to form little bubbles and you can easily get under the pancake with a spatula.  Flip pancake and cook for another minute or until pancake is cooked through.
• Continue process until you run out of batter, keeping them warm in a low oven until all are cooked.
• Stack pancakes and top with yogurt, fruit and honey.

Serving suggestion

Yogurt, fresh berries, nuts, seed and honey.

method

• Add the yogurt, yeast and egg to a bowl and whisk to combine.
• Separately add the flour, sugar, spices, zest, sultanas, apricots and salt to a bowl of a stand mixer.
• Add in the yogurt mix and use the dough hook attachment of your mixer to combine all wet and dry ingredients. Once it’s mixed add in the butter bit by bit and knead until it is of an elastic consistency.
• Preheat the oven to 250C. On a floured surface, tip out the dough mix and cut into 10 equal pieces; mould each piece into a round shape using the palm of your hand. Check the dough by pushing down firmly and it should spring back.
• Arrange the dough balls in a circular shape on a large parchment lined baking tray, leaving 2cm gap between each one. Leave the tray in a warm place to prove, covered in a clean damp tea towel for 2 hours until they have doubled in size.
• For the crosses, mix the ingredients and put them in a piping bag, snip the top making sure the opening is not too big. Pipe the crosses on top of the proved buns.
• Place the buns in the preheated oven and bake for 20 minutes until golden brown. Ovens may vary so keep an eye on them.
• For the glaze, add 2 tbsp orange marmalade without peel to a small pot and gently heat until soft.
• Once cooked, take the buns out of the oven and brush with the glaze before allowing them to cool on a wire baking tray.