Granny’s Apple Cake with Odlums Coconut Flour

CategoryOur Top Picks

Cook Time40-50 mins

What you need:

  • 115g/4oz Odlums Coconut Flour
  • 175g/6oz Butter or Margarine
  • 175g/6oz Shamrock Golden Caster Sugar
  • 3 Eggs
  • 4 tbsp of water
  • 1 level teaspoon Goodall’s Cinnamon (optional)
  • 3 Apples (peeled & cored)

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Grease and base line a 900g/2lb loaf tin.
  2. Beat butter/margarine, sugar and water together. Add the eggs, one at a time, beating well after each addition.
  3. Stir in the flour and cinnamon, if used.
  4. Roughly chop 2½ apples and stir into the mixture, then transfer to the prepared loaf tin.
  5. Slice the remaining half apple into thin circles and arrange on top of mixture.
  6. Bake for 40-50 minutes approx. Allow to stand in tin for about 5 minutes, then turn onto a wire tray to cool.
  7. To finish, dust with sieved icing sugar. Enjoy!

http://www.odlums.ie/recipes/grannys-apple-cake-coconut-flour/

Odlums Banana & Sultana Tea Bread

CategoryBreads

Cook Time1 hour

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • ½ teaspoon Goodall’s Mixed Spice
  • 125g/4oz Butter or Margarine
  • 50g/2oz Shamrock Mixed Peel
  • 50g/2oz Shamrock Sultanas
  • 50g/2oz Shamrock Chopped Walnuts (optional)
  • 450g/1lb Bananas
  • 1 tablespoon Rowse Honey (runny)
  • 2 Eggs, beaten

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 900g/2lb loaf tin.
  2. Place the flour and spice into a mixing bowl, add the butter or margarine and rub in until mixture resembles breadcrumbs.
  3. Stir in the mixed peel, sultanas and walnuts, if desired.
  4. Mash the bananas with the honey, stir gently into the mixture with the beaten eggs. Mix well.
  5. Transfer to prepared tin and bake for about 1 hour until well risen and golden brown.
  6. Remove from oven and allow to cool in tin for 10 minutes. Turn onto wire tray to cool completely.
  7. When cold wrap in greaseproof paper and tin foil.

http://www.odlums.ie/recipes/banana-tea-bread/

Odlums St.Patrick’s Day Cupcakes

CategoryCupcakes, Muffins & Buns

Cook Time15-20 mins

What you need:

  • 125g/4oz Odlums Self Raising Flour
  • 125g/4oz Butter or Margarine (room temperature)
  • 125g/4oz Shamrock Golden Caster Sugar
  • 2 Eggs (room temperature)
  • 2 tablespoons Milk
  • Few Drops Goodall’s Vanilla Essence

To Decorate

  • 125g/4oz Butter (room temperature)
  • 225g/8oz Icing Sugar, sieved
  • Few Drops Goodall’s Vanilla Essence
  • Goodall’s Green Food Colouring
  • Green or White Ready to Roll Icing (optional)

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.
  2. Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs, milk and vanilla essence. If mixture starts to curdle, add a little of the flour.
  3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
  4. Remove from the oven and leave on a wire tray to cool.
  5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
  6. Gradually add drops of colouring, mixing well until required shade is achieved. Then pipe or swirl icing onto each cupcake.
  7. If liked, decorate with shamrock shapes. Happy St Patrick’s Day!

Note

  • For shamrock decorations, roll out green ready to roll icing (or knead a few drops of green food colouring into white ready to roll icing until you reach a vibrant colour). Stamp out shapes using a shamrock cutter, then place on top of each cupcake.

http://www.odlums.ie/recipes/st-patricks-day-cupcake

Odlums St.Patrick’s Day Cupcakes

CategoryCupcakes, Muffins & Buns

Cook Time15-20 mins

What you need:

  • 125g/4oz Odlums Self Raising Flour
  • 125g/4oz Butter or Margarine (room temperature)
  • 125g/4oz Shamrock Golden Caster Sugar
  • 2 Eggs (room temperature)
  • 2 tablespoons Milk
  • Few Drops Goodall’s Vanilla Essence

To Decorate

  • 125g/4oz Butter (room temperature)
  • 225g/8oz Icing Sugar, sieved
  • Few Drops Goodall’s Vanilla Essence
  • Goodall’s Green Food Colouring
  • Green or White Ready to Roll Icing (optional)

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.
  2. Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs, milk and vanilla essence. If mixture starts to curdle, add a little of the flour.
  3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
  4. Remove from the oven and leave on a wire tray to cool.
  5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
  6. Gradually add drops of colouring, mixing well until required shade is achieved. Then pipe or swirl icing onto each cupcake.
  7. If liked, decorate with shamrock shapes. Happy St Patrick’s Day!

Note

  • For shamrock decorations, roll out green ready to roll icing (or knead a few drops of green food colouring into white ready to roll icing until you reach a vibrant colour). Stamp out shapes using a shamrock cutter, then place on top of each cupcake.

http://www.odlums.ie/recipes/st-patricks-day-cupcake

Odlums St.Patrick’s Day Cupcakes

CategoryCupcakes, Muffins & Buns

Cook Time15-20 mins

What you need:

  • 125g/4oz Odlums Self Raising Flour
  • 125g/4oz Butter or Margarine (room temperature)
  • 125g/4oz Shamrock Golden Caster Sugar
  • 2 Eggs (room temperature)
  • 2 tablespoons Milk
  • Few Drops Goodall’s Vanilla Essence

To Decorate

  • 125g/4oz Butter (room temperature)
  • 225g/8oz Icing Sugar, sieved
  • Few Drops Goodall’s Vanilla Essence
  • Goodall’s Green Food Colouring
  • Green or White Ready to Roll Icing (optional)

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.
  2. Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs, milk and vanilla essence. If mixture starts to curdle, add a little of the flour.
  3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
  4. Remove from the oven and leave on a wire tray to cool.
  5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
  6. Gradually add drops of colouring, mixing well until required shade is achieved. Then pipe or swirl icing onto each cupcake.
  7. If liked, decorate with shamrock shapes. Happy St Patrick’s Day!

Note

  • For shamrock decorations, roll out green ready to roll icing (or knead a few drops of green food colouring into white ready to roll icing until you reach a vibrant colour). Stamp out shapes using a shamrock cutter, then place on top of each cupcake.

http://www.odlums.ie/recipes/st-patricks-day-cupcake

Odlums Coconut Flour & Peanut Butter Pancakes

CategorySpecialty Flour

What you need:

  • 60ml Alpro Almond Milk
  • 30g/1oz Coconut Flour
  • Good pinch of Bread Soda
  • 2 tablespoons Kelkin Smooth Peanut Butter
  • 2 Eggs Slightly Beaten
  • 1/2 Tablespoon Rowse Honey
  • 1/2 Medium Banana Mashed
  • Coconut Oil for Frying

How to:

  1. In a bowl mix Peanut Butter, Eggs, Honey, Banana and Almond milk until smooth
  2. • Add the Coconut Flour and the Baking Soda and Mix well
  3. Medium Low heat, add 3 tablespoons of the mixture to a frying pan, flip it when the steam comes from the pancakes

  4. Serve with your favourite toppings