Bake It. Slice It. Eat It.: One Pan, Over 90 Unbeatable Recipes and a Lot of Fun

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Pour the mix into a roughly 23cm x 33cm baking tin lined with greaseproof paper and sprinkle the candied nuts on top. Bake at 170C (150C fan)/325F/gas 3 for 35-40 minutes. The brownies will keep for a few weeks in an airtight container. Salted rye brownie However, the first book I remember really grabbing me by the taste buds and the eyes at the same time, was Breakfast, Lunch, Tea by Rose Cararrini. It combined brilliant design with simple, delicious recipes alongside natural candid photography. And so, 15 years later, when the opportunity to write our very own cookbook was presented to us, we wanted to create something that was full of recipes that were accessible. We also wanted to inject some of the humour and levity with which we run the bakery, whilst giving a nod to the books that we were raised on. Delivery with Standard Australia Post usually happens within 2-10 business days from time of dispatch. Please be aware that the delivery time frame may vary according to the area of delivery and due to various reasons, the delivery may take longer than the original estimated timeframe.

Bake It. Slice It. Eat It.: One Pan, Over 90 Unbeatable…

Pour the mixture into a roughly 23cm x 33cm baking tin lined with greaseproof paper, sprinkle with the cocoa nibs and bake for 30 minutes, until puffed up but still wobbly. Leave to cool, then sprinkle with flaked sea salt. The brownies will keep for a few weeks in an airtight container.Now, after a very long and slightly nervous wait, we've seen the first copy of the book in the flesh. All the hard work from everyone involved has come together like a very well thought-out recipe. Even if we do say so ourselves. Let’s hope it tastes as good as it looks.

Bake It. Slice It. Eat It. - The Exploding Bakery Bake It. Slice It. Eat It. - The Exploding Bakery

Melt the chocolate in a bowl over simmering water, then add the oil and leave to warm and merge evenly. Pour into a bowl, add the sugar, combine on a medium speed, then add the raisin mixture and mix on a high speed until glossy and fully emulsified. Add the ground almonds, oat flour, cocoa powder, pistachios and salt, and mix to combine.This recipe uses rye flour (we like Gilchesters Organics) because we love the nutty flavour it brings, but other heritage grains, such as emmer or einkorn, can also be used here. A high-quality chocolate with a decent level of acidity and bitterness will give the cake an almost savoury edge. Cacao nibs bring a crunch to the party, but you can always use nuts instead, if you prefer. To really dive in at the deep end of the flavour pool, try these with some smoked sea salt sprinkled on top.