Noah’s Rosie Connolly – Chocolate

INGREDIENTS INGREDIENTS • 110g soft butter • 125g plain flour • 2 large room temperature eggs • 25g cocoa powder • 240g self-raising flour • 1 tsp baking powder • 1 tsp baking soda • 1 large egg • 3 large over ripe mashed • 60g caster sugar till smooth • 2 tbsp vegetable oil • 1 tsp vanilla extract • 100ml whole milk • 1 tsp ground cinnamon (optional) • 50g chocolate chips (optional) • 100g chocolate chips or • 100g icing sugar 100g hazelnuts (both optional) METHOD METHOD 1. Heat the oven to 180°C /160°C 3. Meanwhile, gradually mix 1. Preheat your oven to 180°C and 5. Add in the nuts* or chocolate chips fan/gas 4. Line a tin with ½-1 tbsp water into the icing grease a loaf tin with butter. if you are using them and pour into six muffin cases. Sieve the flour, sugar until you have a loose the tin. cocoa and baking powder into a consistency that’s not too runny. 2. 190g of caster sugar creamed in medium bowl. Mix together the Drizzle the icing over the muffins with the butter and eggs till light 6. Bake for about 50 minutes or egg, sugar, oil and milk together once cool. and fluffy in your mixer or by hand. until a skewer comes out clean in a jug, then gradually pour from the centre. 3. Stir in the bananas and vanilla into the dry ingredients (add essence. 7. Leave to cool in the tin before chocolate chips now to make turning out onto a wire rack. double chocolate muffins, if you 4. Sift in the flour and baking powder like) and mix until combined. and mix until just combined. Don’t 8. Slice and enjoy with your over mix at this point. favourite cuppa. 2. Spoon the mixture evenly into the cases and bake for Will keep in a sealed tin for 3-4 days but is generally devoured 20-25 minutes until a skewer in a day at our house! inserted into the middle comes out clean. Remove from the oven and leave to cool. *This recipe contains nuts.

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INGREDIENTS INGREDIENTS • 200g rolled oats • 250g plain white flour • 150g (roasted if desired)* • 250g plain wholemeal flour • 200g pitted dates • 100g porridge oats • 65g Sowan’s Butter* • 1 tsp bicarbonate of soda • 65g honey • 1 tsp salt • 1 pinch sea salt • 25g butter, cut in pieces • Add in chocolate, goji berries or • 500ml buttermilk other dried fruits as desired minutes until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it METHOD METHOD upside down on the baking sheet and bake for a few minutes more. 1. Blitz the dates in a food 5. Mix in with the dry ingredients 1. Preheat the oven to 200°C/gas processor until a ball forms. ensuring everything is covered. 6/fan 180°C and dust a baking 3. Transfer to a wire rack, cover with a 2. Roughly chop the almonds.* 6. Spread in an 8 x 8" baking tin sheet with flour. Mix the dry clean tea towel (this keeps the crust and press down with the bottom ingredients in a large bowl, then nice and soft) and leave to cool. 3. Transfer into a mixing bowl and of a glass. rub in the butter. Pour in the To serve, break into quarters, then add in the other dry ingredients. buttermilk and mix it in quickly break or cut each quarter in half to Mix well ensuring dates are 7. Freeze for 20 minutes. with a table knife, then bring make 8 wedges or slices – or simply completely broken up. 8. Remove from freezer and cut the dough together very lightly slice across. Eat very fresh. 4. Over a low to medium heat, into desired portions. with your fingertips (handle it combine the almond butter* and very, very gently). Now shape it 9. Keep in freezer until consumed. honey until it doesn’t stick. into a flat, round loaf measuring 20cm/8in in diameter. *This recipe contains nuts. 2. Put the loaf on the baking sheet and score a deep cross in the top. Remember to bake some healthy (Traditionally, this lets the fairies treats like Pasta bakes and out, but it also helps the bread to cook through.) Bake for 30-35 We love you yummy as well

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