I absolutely love making these for the Hornbeam cafe in Walthamstow, they are such a tasty treat! But beware they are very addictive.

I love these so much I think everyone should be eating them, and since they are vegan most people can.

So here is my recipe that yields 30 pockets:

2kg of bread flour (can be white or a mix of wholemeal and white)

20g yeast (fresh is best but dried is fine)

20g salt

150g olive oil or olive margerine

800-1200ml warm water (as much as you need to make a pliable dough)

Add dry ingreds, make sure salt is not directly on the yeast when putting in the bowl and then mix. Add the olive oil (if using margerine make sure it is evenly dispersed in the flour mix by rubbing with your fingers). Lastly add the water slowly at a time to fully incorporate it. Knead the dough for a few minutes until it comes together, feels soft and pliable and the gluten is activated. Round it into a ball and leave to prove in a warm place covered in an airtight/draft proof container for 45mins to an hour or until it has almost doubled in size. When it has reached that stage, de-gas the dough by pressing the air out and press it out. You can now roll the dough into around 5mm thickness. you may need to rest the dough while doing so to rest the gluten in the dough when it is tight and wont stretch. Make sure you cover the dough if so, so it doesnt dry out. Cut the dough into squares roughly 10cm x 10cm and put a spoonful of about 50g of filling inside.

I will usually make the filling while the dough is prooving/rising or before making the dough, as long as it is cools before using as if it is heated it will just melt the dough. You can use whatever you want in the filling: a tomato base with sundried tomatoes, olives, garlic, herbs such as rosemary or basil, aubergines, red peppers, broccoli, onions. Just be creative with the tastes you like on a pizza, though this filling will be inside so it should be fairly moist. I usually cook the filling as the pockets wont be in the oven very long to bake.

Once the filling is in, I wrap the two corners around/over each other, like tucking someone into bed, snuggly tight but not too tight or the filling will just squish out. The trick is not to use much flour dusting while rolling out the dough so it sticks together in the end or your pocket will just come apart! (if so wet the dough so it adheres)

I usually top the pockets with oregano and nutritional yeast flakes, making sure I wet the top of the pocket with a pat of water. Then I put them on a lined or non stick baking tray (can be lightly oiled but not necessary, depends on the condition of your tray) leaving atleast 1cm between the pockets and bake in a hot oven, as you would with regular pizza, i’d say around 220 celcius for approx 10-15mins, until the top is browned and the dough is cooked…

Then eat them, remember to let them cool a bit first, its really tempting to just bite into them as soon as they come out, the aroma will make you do it, but you WILL burn your mouth! Trust me i’ve watched it happen quite a few times…

Custom whoppee pies for the:

3 three exhibition: An exhibition with Kerry Simmons, Kiera James and Oliver David

East London from 7-31st Oct 2011.

http://portal.stourspace.co.uk/3-three/

http://www.kierajames.com/

Cranes by Kiera James

This Summer I have been baking countless amounts of bread for the Hornbeam cafe, The Hornbeam Saturday Stall, The Hornbeam Box Scheme as well as the Growing Communities Market in Stoke Newington (see post below)

…………….Thats a lot of baking bread!

Even though its not been the best summer this year, it has been HOT in the kitchen! one of the popular jokes shared in the kitchen this summer was ‘i’m baking in here’. Yes funnier now than at the time. Okay, i’ll stop loafing around (har har) and get on with the pictures:

As part of the Hornbeam Baker’s Collective, I, and fellow baker Pilar, have been baking artisan breads for this market once a month on the first saturday: Vegan and Gluten free products such as Loaves, Sticky Buns, Garlic and Coriander Naans, Spelt buns, Onion Baps, Mini Gluten Free Loaves, Bagels and more. This market has been voted one of the top ten in the UK from Ecologist Magazine. it is an organic locally produced market. Please keep posted for upcoming dates:

http://www.growingcommunities.org/market/

Pizza is one of my favourite foods so why should I have to give it up because i’m gluten free?

That’s correct, I dont!

The secret to my great pizza, is the base, or is it the sauce? the toppings surely matter?

ok so its layers of goodness beginning with:

the base – a blend of secret flours, olive oil, water and yeast that yeilds a crisp crunchy crust

the sauce – slow cooked tomatoes with garlic, rosemary, basil and olive oil that yields a rich tangy flavour

and what ever toppings you fancy, I like lactose free cheese or no cheese at all and plenty of rocket!

** WATCH THIS SPACE** pizza base mixes are soon for sale and available to order at Naughty and Nice cakes!

You don’t need a birthday to celebrate those you love. You can celebrate them anytime and especially with coconut lime cupcakes: sweet and tangy and moist, as one celebrator commented the ‘moist amazing cupcakes’

photographs by http://www.christaholka.com

What perfect excuse to make and enjoy delicious dinner, drinks and dessert than a dinner party?!

Add to that a reunion with good people with lots to catch up on….

…makes for a perfect party and so the pressure was on to make the perfect pastry, success by the sounds of those eating the Apple Tartin and Rose-Apple Cupcakes I made, drizzled of course with creme anglaise….DELIGHTFUL!