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Ingredients:

• 250g Pancake Mix
• 30g unsalted butter, melted (optional)
• 350ml full-fat milk
• 2 eggs  
  
• 1/2 tsp salt

Method:

1. Place milk eggs, and melted butter (if choosing to add) in a jug; whisk to combine.
   
   
2. In a seperate bowl, add pancake Pancake mix and salt; swizzle with whisk to combine.
   
   
3. Gradually add wet ingredients to bowl whilst continuously whisking. The final batter should be a smooth, runny, milkshake-like consistency.
   
   
4. Allow batter to stand for ten minutes at room temperature.
   
   
5. When ready to cook, preheat wide 20-22cm non-stick fry pan/crepe pan on medium heat.
   
   
6. When pan is hot, add a small knob of butter and allow to melt, covering entire pan surface.
   
   
7. Pour in approximately 60ml of batter (about 1/4 cup).
   
   
8. Lift the pan and swirl around so that batter covers entire surface. Place pan down on heat and cook for 1-2 minutes or until edges are slightly golden, and lots of bubbles appear on top.
   
   
9. Flip crêpe with spatula and cook for a further 1-2 minutes.
   
   
10. Turn out onto wire rack to cool.
    
    
11. Repeat cooking process, adding a little more butter before each crêpe.
    
    
12. Serve. 

We like to roll these up, douse in lemon juice and sprinkle liberally with sugar!
Keep is simple and classic. Enjoy !

Recipe will make 8-10 approx 20cm crêpe's. If choosing to make more, simply increase quantities at the same ratio.

Ingredients

500g SNK Buttermilk Pancake mix

450ml full-fat milk

1 egg (optional)

60g unsalted butter, melted (optional)

Method

1. Pour pancake mix, milk, egg and melted butter(if choosing to add) in a large bowl and whisk to fully combine, free from any lumps. The mixture should be thick and batter-like.

Allow to stand for 10 minutes.

2. When ready to cook, preheat non-stick fry pan on medium heat. Once pan is hot,spray with cooking oil or butter.

3. Spoon large spoonful (approximately 2 tablespoons worth) into centre of pan. Cook for 1-2 minutes, until lots of bubbles form on top and sides start to set.

3. Flip pancake and cook for an additional 1-2 minutes, until golden and cooked through. 

4. Repeat cooking process, spraying pan with oil between each pancake.

5. Serve. Options are endless, but we love a simple stack layered with butter and maple syrup between each pancake !

Makes approximately 15 x 10cm standard pancakes, as per recipe above.

This recipe did not go as planned. There was a vision and flavours in mind, but where was the beautiful rise?! 

It was mixed late on a Sunday night using a dough hook in a stand mixer, all the ingredients added together at once. The beautifully purple coloured dough refused to rise in the bowl, then again in the tin! It was sticky and impossible to shape. The loaf was baked anyway and rose nicely in the oven. The resulting loaf was flavourful, but a bit gummy. The water has been reduced in the recipe below to allow for the water content from the blueberries. 

INGREDIENTS:

• 250g Light Rye Flour
• 250g Artisan Strong White Bread Flour
• 2tsp Salt
• 2tsp Gold Standard Yeast 
• 300ml Warm Water (plus more if needed)
• 1tbsp Honey
• 150g Frozen Blueberries (fresh can be used) 
• Zest 1 lemon 
• Optional topping- Five Grain and Seeds Blend 

METHOD:

1. Mix the flours and salt together in the bowl of a stand mixer. 
2. Mix the warm water with the yeast and honey (to allow for the honey to be better incorporated). The yeast can also be allowed to bloom in the warm water before adding to the flour. 
3. Add the water mixture to the flours along with the blueberries and lemon zest. Mix with the dough hook for 5 minutes. Check the water level and add more if required. 
4. Allow to rest in a warm place until it doubles in size. Knock it back and shape into a 500g bread tin. Baking paper was used to prevent the loaf sticking- use if required. 
5. Allow the loaf to rise in the baking tin for another hour. 
6. Wet the top of the dough with water and sprinkle with Five Grain and Seed Blend if desired. Bake for 30-35 minutes at 200°C. Tap the bottom of the loaf to check if it is cooked through (it will sound hollow if it is). 
7. The loaf will be easier to slice once cooled. 

Have you ever wondered what to do with Rye Meal? Apart from kickstarting your sourdough starter, this flour can be used to make some delicious seeded crackers. 

INGREDIENTS:

• 115g Kaipseed Mix
• 30g Rye Meal
• 1/2 tsp Salt
• 25g Sunflower Oil 
• 100g Boiling Water 

METHOD:

1. Mix the seeds, salt and rye meal together.
2. Add the oil and boiling water to the mixture and stir. Leave to sit for 10 minutes until the flour is soaked up. 
3. Preheat oven to 175ºC and layer baking paper or silicone baking mats on baking trays. 
4. Evenly spread the seed mix on the baking trays, keeping it together as much as possible (this allows for larger crackers).
5. Bake for 10 minutes, then flip the crackers. They might break apart slightly, so just flip the smaller pieces. Bake for another 8-10 minutes until golden. 
6. Allow the crackers to cool before breaking apart. Store in an air tight container with some baking paper to keep them crisp. 

Looking to mix things up... why not try this boldly flavoured Cheese and Jalapeño Sourdough Bread – where traditional tangy sourdough meets a perfect kick of jalapeño heat.

• 500 grams Sourdough Bread Mix
• 2 tsp SNK Gold Standard Yeast
• 335ml Water 
• 2 tsp SNK Cold Pressed Sunflower Oil
• 150g Cheddar Cheese
• 1/2 cup Sliced Picked Jalapeños ** you can customise heat level based on your preferences**

Method

1. Place the bread mix, yeast, oil and water into the mixer and mix with dough hook on medium- low for about 5 minutes until incorporated.
2. Let the dough rest, (covered in a tea towel) for 30 minutes and then add the cheese and jalapeños and mix again with the dough hook for another 5 minutes. 
3. Let the dough rest for 1 to 1.5 hours until doubled in size. 
4. knock back the dough and shape into an oval, placing it into an oiled bread tin. Allow the dough to rise for another hour. 
5. Pre-heat oven to 200 °C and bake the dough for 30 minutes. Insert a skewer to see if the dough is cooked- if it comes out clean the bread is ready. 
6. Allow to cool before slicing. 

INGREDIENTS

DOUGH

• 500g SNK Sweet Bread and Bun Mix
• 3 tsp SNK Active Dry Yeast 
• Juice of 1 orange, then make up with warm water to reach 280ml
• 1tbs soft butter
• 2 tbsp Poppy Seeds

FILLING 

• Zest 1 orange
• 1/4 cup sugar

ICING 

• 5 tbsp Bakers Icing 
• 1-2 tbsp warm water 
  

METHOD

1. In the bowl of a stand mixer add the dry ingredients and mix. Add the juice/ water and butter and mix until the dough comes together. Add a little more flour or water if the dough looks too wet or dry. 
2. Keep mixing for about 5 minutes, until the dough stops sticking to the side of the bowl. Cover the bowl with a tea towel and allow to rest for 10 minutes. 
3. Mix the dough for another 3-4 minutes, then cover with the tea towel again and rest in a warm place for 1-15 hours until doubles in size. 
4. In the mean time mix together the zest and sugar in a bowl and set aside. Grease a 30x20cm baking tray (such as the multi purpose baking tray). 
5. Once the dough has risen, tip onto a floured surface and roll into a rectangle, about 1cm thick. Pour the zest and sugar mixture evenly over the dough and starting from a short edge gently roll the dough into a log. 
6. With a knife or dough scraper, gently slice the log of dough into 12 equal size portions. Place in the tray with the spiral side facing up. Cover with the tea towel and allow to rise for another 30 minutes. 
7. Preheat the oven to 180°c and bake for 20-25 minutes until lightly golden. Take the scrolls out the tray and allow to cool on a cooling rack. 
8. Make up the icing by slowly incorporating the water into the bakers icing until it reaches the desired consistency. 
9. Drizzle over the scrolls (no need to wait until they are cool) and sprinkle with orange zest or poppy seeds for decoration. 

Bake these quick and easy rolls- perfect for lunch, dinner or a snack! 

INGREDIENTS

• 500g Wholemeal Bread Mix
• 2 tsp SNK Gold Standard Yeast
• 335ml water
• 2 tsp Cold Pressed Oil 

METHOD

1. Place all the ingredients into the mixer and mix with dough hook on medium- low for about 5 minutes until incorporated.
2. Let the dough rest (covered in a tea towel) for 30 minutes and then give another mix with the dough hook for another 2-3 minutes. 
3. Let the dough rest for 1 to 1.5 hours until doubled in size. 
4. Knock back the dough and divide into 12 equal balls of dough. Roll into smooth balls and place them into the oiled multipurpose tray. Allow the dough to rise for another hour. 
5. Pre-heat oven to 200 °C and bake the dough for 20-30 minutes. Insert a skewer to see if the bread is cooked- if it comes out clean the rolls are ready. 
6. Allow to cool before slicing. 

A delicious loaf featuring the Dark Rye Bread Mix, Guinness and Kibbled Rye. 

Ingredients 

• 500g Dark Rye Bread Mix
• 2 tsp SNK Gold Standard Yeast
• 335 ml room temperature Guinness (or any other stout) 
• 2 tsp SNK Cold Pressed Sunflower Oil
• 50g Kibbled Rye 

Method

1. Place all the ingredients into the mixer and mix with dough hook on medium- low for about 5 minutes until incorporated.
2. Let the dough rest, covered in a tea towel) for 30 minutes and then give another mix with the dough hook for another 5 minutes. 
3. Let the dough rest for 1 to 1.5 hours until doubled in size. 
4. knock back the dough and shape into an oval, placing it into an oiled bread tin. Allow the dough to rise for another hour. 
5. Pre-heat oven to 200 °C and bake the dough for 30 minutes. Insert a skewer to see if the dough is cooked- if it comes out clean the bread is ready. 
6. Allow to cool before slicing. 

Bread with an Instagram worthy crust!

Bread

• 500 g SNK Crusty Bread Mix
• 1 tsp SNK Gold Standard Yeast
• 1.5 tsp sugar
• 180 ml tepid milk
• 120 ml room temperature water
• 30 g melted butter

Paste

• 70 ml water 
• ½ tsp SNK Gold Standard Yeast
• 60 g SNK rice flour
• ½ tsp sugar
• 2 tsp olive oil
• Pinch salt
  
  

1. Pour milk and water into a mixing bowl and add yeast and sugar. Allow yeast to bloom. 

2. Add butter and flour and mix together. 

3. Knead together for 5-10 minutes, either in a mixer or by hand. Dough will look smooth once finished. 

4. Place back in the bowl and cover with a tea towel and allow to double in a warm place for an hour. 

5. While the dough is doubling, make the paste by mixing all the ingredients together. Let it sit and it will become very bubbly. 

6. After the dough has risen, knock it back and shape by stretching out on the bench and pulling into a square. Fold the edges back into the centre and flip over. Drag the dough ball towards you to create tension. 

7. Place the dough ball on a piece of baking paper and allow to rise for another hour. 

8. Preheat a dutch oven in the oven to 240 degrees. Once the oven is up to temperature, brush all the paste over the loaf, coating it thickly. 

9. Bake the bread in the dutch oven with the lid on for 20 minutes. Remove the lid and bake for an additional 10 minutes. 

10. Remove and check the bread is cooked by tapping the bottom- if it sounds hollow the bread is finished. 

11. Allow to cool for 30 minutes before slicing. 

What is better than delicious chocolate brownies, than sneaking some zucchini in there for a surprise veggie hit! These brownies are quick to prepare and perfect for a mid-morning treat or popping into a school lunch box.