Ingredients 450g white spelt flour (we also do 50/50 white and brown spelt which are really popular) 50g caster sugar Pinch of salt 1 heaped tsp baking powder 70g butter, diced 200mls buttermilk or kefir 1 egg 120g Organico’s mincemeat To make: Preheat your oven to 250 degrees. Mix the...
We're currently looking for a baker for our Bakery in Bantry. This is an exciting opportunity for an experienced baker who has an interest in handmade sourdough breads.
Laura joined us in February of this year, having graduated from college a few months before with a BSc Nutritional Sciences degree, so as you can imagine, she is a great asset to our team. She says…
I’ve always loved baking from a young age (I’ve a serious sweet tooth!) but while I was studying in college, I realised what I was making wasn’t exactly the best for my health so I started experimenting with recipes and discovered a whole different way of baking. I began sharing my creations online and after a while built up the courage to create my own blog called ‘Tee’s Nutrition’ so I could share with others my passion for discovering nutritious recipes and food. The blog’s grown to Facebook and Instagram as well and everyone’s been really supportive. Continue reading
Ingredients (makes approx. 10-15 balls)
- 200g soft dates (soak in boiling water if hard)
- 75mls water (measure from water that dates were soaked in)
- 80g cacao powder
- 150g gluten free oats
- 50g desiccated coconut
- 50ml maple syrup
- 20g cacao nibs
- 300g crunchy peanut butter
- Pinch of salt
Our Granary Loaf is one of our most popular and it is very easy to make. A loaf for the whole family! By Rachel Dare
Makes 3 Loaves
1 kg/2 ¼ lb Doves Organic malted grain flour
500g/1 lb Doves Strong wholemeal flour
3 tsp sea salt
50g/ 1 ½ oz fresh yeast
3 heaped tsp molasses
850mls hand hot water, 3 tbsp olive oil and a little milk
Sesame, sunflower or poppy seeds to top loaf
A new Irish Slow Food Convivium has been set up in Bantry, West Cork. The committee is made up of Anne O'Brien, from O'Connor's Seafood restaurant, Eileen O'Shea, from The West Lodge Hotel, Val Manning from Manning's Emporium Ballylickey, Cathleen Carter from Bantry House, Hannah Dare from Organico Bantry and...