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Kelly Rissman
US News Reporter
Using organic flour is a simple way to make a positive difference to the planet, whilst elevating everyday bakes. As well as being better for the environment, containing no artificial pesticides and fertilisers and no genetically modified ingredients, organic farms are also havens for wildlife and provide homes for up to on average 50 per cent more wildlife and 75 per cent per cent more wild bees.
And just in time for Organic September, the UK’s number one organic flour brand, Doves Farm, has shared five recipes to try, perfect for sharing with friends and family.
Nothing smells better than the aromas of freshly baked bread filling the kitchen. For those looking for a simple bread recipe the wholemeal spelt airfryer bread is one of the quickest yet tastiest loaves you can bake.
Make the most of British apple and pear season with the wholemeal spelt toffee apple cake. Whilst the pear frangipane cake is another fruity option that can be served cold with a cup of coffee or as an irresistible dessert when served warm with cream or custard.
As the September nights draw in, fill your home with scents of autumn with the white spelt and cinnamon streusel cake. The perfect treat for cinnamon lovers, a slice of this very moreish cake goes well with a cup of tea or coffee, or as tasty addition for the packed lunch box.
Finally, super easy to make with ingredients you probably already have in your kitchen, the wholemeal airfryer banana loaf is lovely served warm as a pudding or stored in a tin when cold to enjoy with a hot drink.
So, this Organic September and beyond, bake with flour the planet would choose and try these recipes and your other favourite bakes.
White spelt and cinamon streusel cake
Ingredients:
For the cake:
125g Doves Farm Organic White Spelt Flour
3 tsp Doves Farm Baking Powder
2 tbsp cinnamon
100g butter
125g caster sugar
2 eggs
3 tbsp milk
Butter, for tin
For the streusel topping:
100g ground almonds
125g demerara sugar
1 egg
2 tbsp milk
1 tsp icing sugar
2 cinnamon sticks, optional
Method:
1. Preheat the oven 20 minutes before you are going to bake: 180C/fan 160C/350F/gas 4.
2. Rub some butter around the inside of a 18cm/7” round deep cake tin or insert a baking liner.
3. Measure the flour, baking powder and cinnamon into a mixing bowl, stir to combine and sieve into another bowl.
4. Chop the butter into small cubes.
5. Put the butter cubes into a mixing bowl, add the sugar and beat together until light and fluffy.
6. Break the eggs into the bowl one at a time, beating after each addition.
7. Tip the prepared flour blend into the bowl, add the milk, and stir to combine.
8. Tip the mix into the prepared tin and smooth the top.
9. Put the almonds and demerara sugar into a bowl and stir to combine.
10. Break the egg into another bowl, add the milk and then beat together.
11. Tip the egg mixture into the mixing bowl and roughly mix everything together with a fork.
12. Spread the topping over the cake.
13. Bake for 50-55 minutes.
14. Cool the cake in the tin for 20 minutes before carefully turning it out onto a rack to cool.
15. When cold sieve the icing sugar over the cake and decorate with the cinnamon sticks.
Wholemeal spelt toffee apple cake
Ingredients:
For the cake:
225g Doves Farm Organic Wholemeal Spelt Flour
3 tsp Doves Farm Baking Powder
2 tsp ground cinnamon
1 tsp ground cloves
3 eggs
150g light brown sugar
100ml oil
4 eating apples
50g sultanas
Butter, for tin
For the toffee icing:
75g butter
75g soft brown sugar
Method:
1. Preheat the oven: 190C/fan 170C/375F/gas 5.
2. Rub some butter around the inside of a 20cm/8” deep round cake tin or insert a baking liner.
3. Measure the flour, baking powder, cinnamon and cloves into a bowl, blend together and sieve into another bowl.
4. Break the eggs into a mixing bowl, add the sugar, oil and beat together.
5. Peel, core and coarsely grate two apples into the mixing bowl.
6. Tip the prepared flour into the mixing bowl and stir to combine.
7. Add the sultanas and stir again.
8. Tip the mixture into the prepared tin and smooth the top.
9. Quarter, core and slice the remaining apples thinly (there is no need to peel the apples unless they are cooking apples).
10. Lay the apple pieces decoratively on top of the cake.
11. Bake for 65-70 minutes, until a cocktail stick comes out clean.
12. Allow to cool in the tin.
13. Remove the cake from the tin and stand it on a flat surface.
14. Cut the butter into cubes and put them into a saucepan.
15. Add the sugar.
16. Put the pan over a gentle heat and stir occasionally as the butter and sugar melt.
17. Bring to a rolling boil then remove from the heat.
18. Stir until the bubbles subside.
19. Immediately pour the toffee icing over the top of the cake allowing it to run down the sides.
Pear frangipane cake
Ingredients:
100g butter
100g caster sugar
2 eggs
100g Doves Farm Organic Self Raising White Flour
2 tbsp lime juice
100g ground almonds
3 ripe pears
1 tbsp demerara sugar
Butter, for tin
Method:
1. Preheat the oven: 190C/fan 170C/375F/gas 5.
2. Rub some butter around the inside of a 20cm/8” round cake tin or insert a baking liner.
3. Chop the butter into small cubes.
4. Put the butter cubes and sugar into a mixing bowl and beat together until light and fluffy.
5. Beat in the eggs one at a time.
6. Sieve the flour into the bowl and mix well.
7. Add the lime juice and ground almonds and stir to combine.
8. Tip the mixture into the prepared tin and smooth the top.
9. Peel, core and slice the pears and arrange them over the top of the cake.
10. Scatter the demerara sugar over the top.
11. Bake for 50-55 minutes.
Airfryer banana bread
Ingredients:
1 banana
100g brown sugar
½ tsp cinnamon
½ tsp vanilla extract
1 egg
50ml oil
125g Doves Farm Organic Self Raising Wholemeal Flour
Oil, for tin
Method:
1. Select a 500g/1lb tin or silicone mould that fits into your air fryer comfortably and rub oil around the inside or insert a baking liner.
2. Set the air fryer to 160C and run for 5 minutes.
3. Mash the banana in a mixing bowl.
4. Add the sugar, cinnamon and vanilla extract and mash to combine.
5. Break the egg into the bowl and mix well.
6. Add the oil and beat to incorporate.
7. Measure the flour into the bowl and stir until fully combined.
8. Pour the mixture into the tin or mould.
9. Quickly open the air fryer, put the cake inside and bake for 30 minutes.
10. At the end of cooking, leave to cool inside the machine for 15 minutes then remove and allow to stand for 5 minutes before turning the cake out onto a wire rack to cool.
Wholemeal spelt airfryer bread
Ingredients:
250g Doves Farm Organic Wholemeal Spelt Flour
½ tsp Doves Farm Quick Yeast
Pinch sugar
175ml tepid water
¼ tsp salt
1 tbsp oil
Oil, for tin
Method:
1. Rub oil around the inside of a 500g/1lb bread tin and check that it will fit in your machine.
2. Set the air fryer to 200C and run it empty for 5 minutes.
3. Put the flour, yeast, sugar into a mixing bowl and blend them together well.
4. Pour in the water and mix together until craggy.
5. Scatter the salt over the top and stir to make a dough.
6. Sprinkle the oil over the top.
7. Using your hands bring together a doughy mass.
8. Knead the sticky dough in the bowl for 100 presses. Avoid adding flour as the dough strengthens.
9. Shape the dough and put it in the tin, place the tin in the warm machine and leave to rise for 40 minutes.
10. Without opening the door, set the air fryer to 200C again and run for 30 minutes.
11. Carefully take the bread tin out of the machine, tip the loaf out and leave it to cool on a wire rack.
