Kate Wright from Galway Cookery Classes is a regular and very popular attraction at all 50 Plus Plus Shows – the latest being our Sligo Show last week. Below are her recipies for a healthy breakfast…
Breakfast; Fruit Scones
These homemade scones are one of the most loved recipes at Galway Cookery Classes and a favourite among our guests year after year. Light, fluffy and best served warm with butter, jam and cream, they’re perfect for afternoon tea, family gatherings or simply enjoying with a cup of tea at home.
Ingredients
● 4 oz. (114g OR ½ cup) self-rising flour
● 1 teaspoon baking powder
● 1 oz. (29g OR 2 tablespoon) butter or margarine, diced
● 1 oz. sugar ● Fruit or other add-ins of choice (raisins, pear, almond essence, chocolate chips, orange zest, strawberries, lavender, etc.)
● 100 ml milk
● 1 egg
● Directions
● 1) Mix all dry ingredients together.
● 2) Add flour mixture to the bowl.
● 3) Slowly add the egg and milk. Mix lightly until it forms a dough. Leave a bit of egg wash to brush the scones before baking.
● 4) Remove from bowl and flatten to about 2 inches and cut with a round scone cutter.
● 5) Place on a baking tray and brush egg wash on top of the scones.
● 6) Bake for about 20 minutes at 160 degrees Celsius (fan oven) or 180 degrees Celsius (conventional oven)
Kate’s Spelt Bread
Homemade spelt bread is a much healthier alternative to your shop bought counterparts. With high levels of protein, fiber, and essential minerals like iron, magnesium and zinc, it aids digestion, strengthens skin, hair, and nails and helps reduce cholesterol, blood pressure and the risk of heart diseases.
NOTE: It contains gluten.
Ingredients
- 8oz. of brown spelt flour Half a teaspoon of salt
- 1 teaspoon bread soda
- 1 oz wheat germ
- 1 oz bran
- 1 tablespoons of mixed seeds 200ml of buttermilk
- 1 egg
Method
- Mix all the dry ingredients together.
- Add the egg and the buttermilk and mix with a wooden spoon.
- The mixture should be a pouring consistency.
- Grease two 1lb loaf tins with oil, and equally divide the mixture between the two tins. Bake in a preheated oven for 45 minutes at 160ºC (fan oven) or 180ºC (conventional oven)
Granola
Ingredients
● 3 cups old-fashioned rolled oats
● 1 cup nuts and/or seeds (suchas almonds, walnuts, cashews, sunflower seeds, or pumpkin seeds)
● ½ cup shredded coconut (optional)
● ¼ cup honey or maple syrup (for a vegan version)
● 2 tbsp coconut oil or olive oil, melted
● ¼ tsp vanilla extract (optional)
● ¼ tsp salt
● ½ tsp ground cinnamon (optional)
● ¼ cup dried fruit (such as cranberries, raisins, or chopped dates), optional
Method
1. Reheat the oven to 175°C (350°F). Line a baking tray with parchment paper or a silicone baking mat
2. In a large bowl, combine the oats, nuts and seeds, shredded coconut (if using), cinnamon, and salt
3. In a separate bowl, whisk together the honey (or maple syrup), melted coconut oil, and vanilla extract
4. Pour the wet mixture over the dry ingredients and stir until everything is evenly coated
5. Spread the mixture in an even layer on the prepared baking tray
6. Bake for 20–25 minutes, stirring once halfway through, until golden brown. Keep a close eye on the granola during the final few minutes, as it can burn quickly
7. Remove from the oven and allow the granola to cool completely on the tray. It will become crisp as it cools
8. Once cooled, stir in the dried fruit, if using
9. Store in an airtight container at room temperature for up to 2 weeks, or freeze for longer storage
