Mapel & Oatmeal Loaf

makes 1 large loaf

1 and 3/4 cups water
3 tbsp maple syrup
4 and 1/2 cups strong white bread flour
1 cup wholemeal bread flour
2/3 cup rolled oats
3 tbsp oat bran
1 and 1/2 tsp salt
1 and 1/2 tsp sugar
1/4 cup butter
1 and 1/2 tsp easy-blend dried yeast

1. Place all ingredients into bread maker in the order listed and select basic/normal setting.

Pizza Dough

Makes 2 x 12" bases

1 and a 1/4 cups of water
4 cups strong white bread flour
2 tbs olive oil
1 and a 1/2 tsp salt
1/2 tsp sugar
1 tsp easy-blend dried yeast

1. Place all ingredients in the same order into bread maker and start on dough setting (aprox 1 and a half hours.
2. Once the cycle as complete, Place dough on a lightly floured surface and knock back gently.
3. Set oven to 220 degrees. Prepare 2 trays
4. Divide the mixture into 2, and with each piece roll it out to aprox 12" circle.
5. Pizza is ready for toppings.
6. Bake in the oven for 15-20 mins...serve immediately.

Suggested toppings

• blitz a jar of sun dried tomatoes in olive oil and herbs with a tin of chopped tomatoes for a base sauce
• tandoori chicken, sweetcorn, pineapple, cheese
• chili beef, onions, peppers, cheese

Banana chip cookies

makes aprox 24 cookies

2 and a 1/4 cups plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1/2 cup unsalted butter
1 cup light brown sugar
2 large eggs
2 tsp vanilla essence
1 cup chocolate chips
1/2 cup chopped walnuts (optional)
2/3 cup banana chips roughly chopped

1. line 2 baking trays, preheat oven to 180 degrees.
2. Sift all the dry ingredients together.
3. Beat the butter and sugar until lights and fluffy.
4. Beat in eggs one at a time with a tablespoon of the flour mixture.
5. Stir in Vanilla, walnuts, chocolate chips & banana chips.
6. Fold in the rest of the flour mixture.
7. Drop tablespoons of the mixture onto the baking trays about 2" apart to allow for spreading.
8. Cook for 8-12 mins until golden brown.

tip:You can freeze batches of uncooked cookie dough to use another day. Freeze tablespoons of the mixture on greaseproof paper for 30 mins, then transfer the cookie dough into freezer bags until ready to cook.