BakeryBits Vegan Recipes

Recipe: Pumpkin Soup

Recipe: Pumpkin Soup
This soup pairs perfectly with our Pumpkin Bread recipe or works well as a stand alone for whatever bread you have to hand to mop up the last remnants from the bowl after eating. I like to experiment with different types of pumpkins as they give different results. Some of my favourites are Crown Prince, Turban, Butternut and the Hubbards, both Golden and Blue. These all have different taste ... Read more

Recipe: Picture Perfect Pumpkin Bread

Recipe: Picture Perfect Pumpkin Bread
Having some fun with your baking is always a good idea and getting a great result that tastes as good as it looks is what its all about. I love soup and not just for the autumn, but when the pumpkins are in season I stock up the freezer with homemade soup to see me through the winter. While pumpkin soup making I had some leftover roasted pumpkin chunks which I added to a simple bread recipe and ... Read more

Easter Vegan Saffron & Date Hot Cross Buns

Easter Vegan Saffron & Date Hot Cross Buns
I’m always looking for ways to create Easter bakes that are big on flavour and a joy to eat but are a little healthier at the same time. Hot Cross Buns traditionally have added sugar but as dried fruit are intensely sweet, so you don’t need any extra. The dates in particular give a warm rich sugar hit. I’ve lived in various African countries and finding butter was often an issue. ... Read more

Blue pea and beetroot puree

Blue pea and beetroot puree
This is essentially a great delicious hummus (though the word hummus strictly means chick pea), reminiscent of the flavoured varieties I’ve eaten in Beirut. Here I’ve used beetroot but I’ve also tasted it with pumpkin, sweet potato, and even one made with sorrel-like leaves known as fresh Lebanese Za’atar (the same name but different to the popular dry seed mixture). The ... Read more

Heart-shaped ficelle - crunchy thin baguettes

Heart-shaped ficelle - crunchy thin baguettes
Ficelle are very thin baguettes, crisp and so delicious, and here I’ve made them into heart-shaped rolls: they’re still long, thin and crisp but with an angled cut in the middle I was able to shape them into heart-shaped rolls that are sweet to look at, and so good to eat. The great flavour and crunch is really all down to using a type of French flour known as T55, and the Cotswold ... Read more

Dark Malt Focaccia

Dark Malt Focaccia
With its caramel coloured crumb and an open bubbly texture, this malted focaccia is relatively easy to make by hand but super-easy with a machine. Here I mixed this in the Ankarsrum Assistent with the dough hook attachment and scraper, but you can mix it by hand in a Swedish stainless steel mixing bowl. The flour used, Mulino Marino's excellent Organic Type "0" Manitoba Flour gave it an ... Read more

Malted Sweet Potato Sub Rolls

Malted Sweet Potato Sub Rolls
This traditional American bread is an elongated sandwich roll that can be packed with fillings, making the humble sandwich a full meal. Subs are soft and pillowy calling for layers of textured fillings, think crisp pickles, crunchy lettuce, creamy hummus, you can really empty your fridge into the roll. This recipe uses pureed sweet potato to make them extra soft and slightly earthy sweet, without ... Read more

Wholegrain roasted root veg, onion almond melt Ⓥ

Wholegrain roasted root veg, onion almond melt Ⓥ
The golden layer of onion and almond mix adds a squishy delicious creaminess to the centre and melds together the crisp roasted vegetables with the fried bread. Yes, the title is deceiving, it does say it’s a grilled sandwich but in truth it’s a fried one, and all the better for it. The other twist to this recipe is that it uses a wholegrain bread, and it boosts the flavour tenfold. ... Read more

How to... Veganise a Baking Recipe

How to... Veganise a Baking Recipe
Here at BakeryBits we embrace vegan recipes whenever we can, and help veganise ("veganize" with US-spelling) recipes, as it allows us to put more of the world’s extraordinary vegetables, fruits, grains and seeds in our diet, rather than ever being denied great food. For many of us, our baking and cooking approach can get stuck in a groove. Food traditions are built on habit and to some ... Read more

Wholegrain Tomato Soup Ⓥ

Wholegrain Tomato Soup Ⓥ
A rich, vibrant vegan tomato soup to suit those cold days when you need a hearty bowl of something comforting but not complicated. Here I’ve used one of the ancient grains available from BakeryBits, Einkorn, much as you would use pearl barley in a soup, but with a flavour that’s much more nutty and delicious.Makes 2 large servings, or 4 smaller bowls  Method Place the Einkorn or ... Read more

Malted Multigrain Bread

Malted Multigrain Bread
Like a supercharged granary loaf this malted sandwich bread recipe combines BakeryBits range of grains and seeds – sunflower, linseed, oats, pumpkin, and corn – with one of my favourite flours from way back. Matthew’s Organic Cotswold Crunch is a white wheat flour mixed with powdered malt and rolled and toasted malted barley grains. Making an exceptional granary-style sandwich bread: perfect ... Read more

Cider Cornmeal Muffins with our Welsh Baking Stone

Cider Cornmeal Muffins with our Welsh Baking Stone
For the very best breakfast you need a great English-style muffin, baked on a griddle inside muffin rings. So, if you get one of our BakeryBits custom-made Welsh Baking Stones and a few of BakeryBits Handmade Heavy-Duty Stainless Crumpet Rings, you'll find that making them becomes addictive and a pleasure. The crumpet rings help the muffin to rise as they keep the muffin’s edges soft, and ... Read more

French-Style Crusty White Bread

French-Style Crusty White Bread
Though I’ve called this white bread, the flour I’ve used here is a French stoneground variety from the Foricher les Moulins, near Paris, called Farine de Meule and it produces a crumb with a light caramel colour and a rich wheaten flavour. It’s not 100% wholemeal as it has only some of the bran finely milled into it, meaning that it has a close crumb (fewer air bubbles) compared ... Read more

Mixed-Wheat Flatbread Recipe using a Welsh Baking Stone

Mixed-Wheat Flatbread Recipe using a Welsh Baking Stone
Simple flatbreads can easily be made at home using BakeryBits’ traditional Welsh Bakestone: a handy steel plate, often called a griddle, that sits on a stovetop. Perfect for cooking all kinds of flatbreads as you can get a spatula underneath the edge of the bread easily without the nuisance of a frying-pan’s rim. This easy yeast-free recipe uses two-thirds wholemeal flour and ... Read more
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