Baking Deliciousness
Resident chef Samantha Parish will have your mouth watering with these delicious, easy to make baked treats.
Minchins Milling stoneground flour is some of the best in the country. I like to think of it as an heirloom flour, as the farming of the wheat has been in the Skurr family for generations. Their flour has a beautiful freshly milled richness that is incomparable to supermarket versions.
No bleach, no fortification and nothing extra has been added. It is an absolutely beautiful flour that we should count ourselves lucky to have on our doorstep here in the Canterbury region.
Recipes, words, styling & images Samantha Parish
C arrot & Bran Muffins with White Chocolate Cream Cheese Frosting
Makes 12 (Pictured above)
Prep 15 mins
Cooking 15–25 mins
These are a great lunchbox treat, and perfect for an afternoon tea. The use of bran in this recipe gives these muffins a beautiful richness and adds to the nutritional benefits of this incredible flour by using the whole grain – Minchins Milling flour doesn’t
leave out any of the good stuff! So think of it more as even extra fibre.
1 cup (70 g) Minchins Milling bran flakes
2 cups (300 g) Minchins Milling stoneground wholemeal flour (spray-free)
3 tsp baking powder
½ tsp baking soda
1 tbsp mixed spice
2 carrots (200 g) coarsely grated
1 firmly packed cup (250 g) brown sugar
1 cup (250 ml) sunflower oil
3 eggs, lightly beaten
½ cup (125 ml) milk
White Chocolate Icing
250 g cream cheese, chopped into small pieces
100 g white chocolate, melted
Preheat the oven to 180°C. Line two muffin trays with small cupcake cases or a muffin tray with large muffin cases.
Place bran, flour, baking powder, baking soda and spice in a bowl and whisk to combine. Add remaining ingredients and combine into a batter.
Divide batter evenly among paper cases. Bake for 15–25 minutes depending on the muffin size you go with, or until a skewer inserted into the centre comes out clean. Cool on a wire rack for 10 minutes.
Using electric beaters beat cream cheese and melted warm chocolate until smooth. Spoon over muffins and scatter with extra mixed spice to serve.
Wholemeal Ricotta Waffles with Spiced Blueberry Maple
Serves 4
Prep 10 mins
Cooking 20 mins
The batter for these waffles can be used for pancakes also, just add a little extra milk to get the batter to the right consistency.
2 cups (300 g) Minchins Milling stoneground wholemeal flour (spray-free)
2 tsp baking powder
a pinch of baking soda (approx. just less than ¼ tsp)
1 tbsp brown sugar
1¼ cups (300 g) ricotta, plus extra to serve
1¼ cups (310 ml) buttermilk
1½ tsp vanilla bean paste
1 egg
finely grated zest of 1 lemon
50 g butter, melted, plus extra to serve
pistachios to serve
Spiced Blueberry Maple
2 cups (250 g) blueberries (can sub for frozen)
2/3 cup (165 ml) maple syrup
½ tsp Chinese Five spice
juice of 1 lemon
Whisk together the flour, baking powder, baking soda and sugar in a bowl. Make a well in the centre and add ricotta, buttermilk, vanilla, egg, zest and butter and whisk to combine until mostly smooth – some lumps from the ricotta is fine. Heat a waffle iron and add ½ cup of mixture. Press and cook for 3–4 minutes or until golden. Remove and stand to cool slightly, the mixture will crisp as it cools.
Meanwhile, heat a frypan over high heat. Add blueberries and toss to warm through and bruise slightly. Add maple syrup, spice and juice and bring mixture to a bubble. Reduce heat to low and simmer for 2 minutes to reduce slightly.
Serve waffles with blueberry maple, extra fresh blueberries and a scattering of pistachios.
No-Knead Seeded Kumara Loaf
Serves 8–10
Prep 1 hour 15 mins
Cooking 1 hour
Start this recipe one day ahead to give the yeast and flour a chance to mingle and rise as one. A dense loaf that is perfect for toasting and smothering with avocado or goats cheese and topped with fresh tomatoes and olives. Delish!
500 g orange kumara, chopped into 2 cm pieces
1 tbsp caraway seeds
2 tbsp extra virgin olive oil
1 tsp fine salt
2 tsp dried instant yeast
4 cups (600 g) Minchins Milling high grade stoneground wholemeal flour
¼ cup Minchins Milling bran flakes
¼ cup flax seeds
1 tbsp poppy seeds, plus extra to serve
2 tbsp brown sugar
Toss kumara, caraway seeds, oil and salt in a microwave-safe bowl. Cover with a plate and microwave on high for 4–5 minutes or until fork tender. Mash with a fork and stand to cool.
Once cooled, transfer to a large bowl and combine with yeast, flour, bran flakes, both seeds, sugar and 1⅓ cups (330 ml) water. Mix well to combine into a sticky dough. Cover with plastic wrap and chill overnight to ferment.
The next day preheat oven to 200°C and grease a large loaf pan with a generous amount of olive oil. Lightly dust a clean work surface with extra flour and turn out dough. Form into a ball. Carefully place dough into loaf pan. Cover with a tea towel and stand for an hour to rise slightly and come to room temperature.
Brush with water and scatter with salt and extra poppy seeds.
Bake for an hour, covering halfway with foil if dough is getting too dark, or until risen and golden. Stand to cool in pan for 30 minutes. Slice and serve.
