Serves/Size – 2lb loaf
50g Butter (preferably Abernethy hand-made butter)
1 tablespoon Treacle
400g Coarse whole meal flour
25g Whites Porridge Oats
4 tablespoons Demerara sugar
100g chopped walnuts (optional)
2 level teaspoons Bicarbonate of soda
1 bottle Stranded Bunny Porter from Lacada Brewery
Preheat oven to 190°
Lightly grease and line a 2lb loaf tin
Put the butter and treacle in a saucepan over a low heat and allow butter to melt
Meanwhile add whole meal flour, porridge oats, sugar and chopped walnuts to a bowl, sieve in the bicarbonate of soda and mix well
When butter has melted, remove from heat & add the Stranded Bunny porter and stir
Add the liquid to the bowl of dry ingredients and mix well
Transfer to prepared loaf tin and bake for about 45 minutes until risen and when tapped underneath has a hollow sound
Wrap in a clean tea towel and allow to cool (tastes even better the next day!)
Before we share this recipe we want you to know that no bunny rabbits were harmed in the making of this bread!
The name comes from the beer we use - "Stranded Bunny" is a smooth Porter named for the loneliest wee colony of rabbits on the Skerries, the group of small rocky islands you can see from Shola.
Stranded Bunny Porter is produced locally in Portrush by our very own Lacada Brewery, a community owned co-operative brewery established late in 2015 and of which we are proud co-owners. They not only produce this award-winning porter, but have a range of other craft beers with names that capture the North Coast and tastes to match.
Plus Lacada host the Portrush Beer & Food Festival annually in the autumn - check out our What's On page for dates.
Serves/Size – 1 loaf
1 cup sunflower seeds
½ cup flax seeds/linseed
½ cup hazelnuts
1 ½ cups gluten-free rolled oats
2 tablespoons chia seeds
4 tablespoons psyllium seed husks
1 teaspoon fine grain sea salt
1 tablespoon maple syrup
3 tablespoons melted coconut oil
1 ½ cups water
In a flexible silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring jug. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if it is too thick, add one or two teaspoons of water). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready it should retain its shape even when you pull back he sides of the loaf pan away from it.
Preheat oven to 175°
Place loaf pan in the oven on the middle rack and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
Auntie May’s Shortbread
Serves/Size – makes 14 little triangles
1 cup Plain flour
½ cup Icing sugar
½ cup Cornflour
Castor sugar for sprinkling
Preheat oven to 150°.
Mix flour, sugar and cornflour; soften butter a little and mix all together in a mixer.
Knead and form dough.
Spread onto 8-inch round sandwich tin.
Mark with a knife into triangles and prick each with a fork.
Bake for 1 hour (if you think they are cooking too fast put a sheet of tin foil over for 15 minutes from the end of cooking time).
When cooked, cut through each marked triangle, leave to cool and sprinkle with castor sugar.
We started making our own granola when we lived in New Zealand because we struggled to find a shop-bought granola that we both liked. We've continued making it here at Shola and love the fact we now have access to fantastic Northern Irish milled oats from White's in County Armagh, plus the rapeseed oil from Broighter Gold in neighbouring Limavady is pure liquid gold!
A healthy way to start your day - top our crunchy granola with some freshly made natural yogurt or with seasonal fresh fruit, or both!
Serves/Size – fills 4 litre plastic cereal container
750g Whites Jumbo Organic Oats
300g Mixed nuts (hazelnuts, almonds, walnuts, brazil nuts)
100g Mixed seeds (sunflower, poppy, pumpkin, sesame)
100g Desiccated coconut
2 tablespoons Ground cinnamon
10 tablespoons Honey
10 tablespoons Broighter Gold Rapeseed Oil
300g Dried fruit (raisins, cranberries)
Preheat oven to 180°
Divide the dry ingredients (oats, nuts, seeds, coconut & cinnamon) into two deep baking trays, stir to mix well and smooth out.
Drizzle with honey and oil and stir again.
Place trays in preheated oven for approximately 25 minutes in total – take trays out every 5 minutes to stir mixture and smooth down with wooden spoon.
When the granola is golden remove from the oven, stir in the dried fruit and leave to cool before putting in airtight container (keeps for about 2 weeks).