Posted on 7 August 2014
Store-bought bread often contains a lot of salt and some of us are gluten intolerant. Abigail Donnelly, group editor of Woolworths TASTE magazine, shares easy, healthy recipes so you can bake your own.
Blueberry soda bread
(Preparation: 20 minutes; baking: 45 minutes)
450g cake flour
1 teaspoon bicarbonate of soda
1 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon sugar
2 tablespoons extra-virgin olive oil
1 1/4 cup buttermilk
20g rolled oats
Preheat the oven to 180°C. Sift together the cake flour, bicarbonate of soda, cream of tartar, salt and sugar. Drizzle in the olive oil and add buttermilk. Next add the blueberries and mix together with a wooden spoon. Roll the dough into a ball and place on a floured baking tray. Scatter with rolled oats and score with a sharp knife. Bake for 45 minutes or until a cake tester comes out clean.
Slice the bread and serve with a spoonful of blueberry jam.
Served with quick blueberry jam
2 tablespoons brown sugar
1/4 cup water
Heat the blueberries, brown sugar and water over a medium heat until the berries begin to burst.
Savoury spinach and cheese cupcakes
Makes 12 muffins
(Preparation: 25 minutes; baking: 20 minutes)
200g baby spinach
250g cake flour
1 teaspoon salt
2 teaspoon baking powder
1/3 teaspoon bicarbonate of soda
80g low-fat cheddar, grated
2 free-range eggs
75g butter, melted
1 cup buttermilk
Preheat the oven to 180°C. Bring a pot of water to a simmer. Blanch the spinach for 10 seconds before plunging in iced water. Wring out excess water and roughly chop. Sift together the cake flour, salt, baking powder and bicarbonate of soda. Add the cheese and spinach, and mix through with the eggs, melted butter and buttermilk.
Put spoonfuls of the mixture into a muffin tray lined with silicone cupcake holders. Bake for 20 minutes ?or until cooked in the centre and lightly browned on top. Allow to cool.
Served with cream cheese and chive frosting
1 cup fat-free cream cheese
3 tablespoon finely chopped chives
Combine the cream cheese and chives, and fill a piping bag. Pipe the savoury frosting over the cooled muffins and serve.
Rye loaf with spiced seed topping
(Preparation: 25 minutes; baking 1 hour)
180g rye-meal flour
180g cake flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 1/4 cup fat-free yoghurt
1/3 cup olive oil
1 free-range egg
50g spiced seed mix*
Preheat the oven to 180°C. Combine the flours with the sugar, baking powder, salt, yoghurt, olive oil and egg. Form a wet dough and then place in a non-stick bread tin. Sprinkle with the spiced seed mix and bake for one hour, or until a cake tester comes out clean. Allow the bread to cool slightly before slicing.
*The spiced seed mix is available at Pick n Pay.
Served with tomato pesto
240g sundried tomato quarters, roughly chopped
2 garlic cloves, roughly chopped
50g pine nuts
4 tablespoons olive oil
Salt to taste
Place all the ingredients in a food processor and pulse to form a rough paste.
To see the beautiful photos of the finished dishes read Mediclinic Family magazine.
The information provided in this article was correct at the time of publishing. At Mediclinic we endeavour to provide our patients and readers with accurate and reliable information, which is why we continually review and update our content. However, due to the dynamic nature of clinical information and medicine, some information may from time to time become outdated prior to revision.