Recipes from Doves Farm

Sunday 12th Sep 2021 |

It’s Organic September and what better way to celebrate than baking these delicious recipes from the UK’s no. 1 organic flour brand Doves Farm.

Doves Farm has been passionate about organic since it was founded in 1978. Expertly milling organically grown grain into premium quality flours, Doves Farm’s every day, ancient grain and speciality flours deliver great results bake after bake.

Organic farming is about working with nature and helping to protect the planet – encouraging healthy soils and habitats, so that bees, birds and butterflies and other wildlife can flourish.

So, go organic this September (and beyond) with these tasty recipes from Doves Farm for Chocolate Cheesecake using Wholemeal Digestive Biscuits, Oat Flour Apple and Blackberry Crumble, Emmer Wholemeal Walnut and Beetroot Cake, Spelt and Buckwheat Caramelized Apple Pancakes and Ciabatta. Find more recipe ideas at dovesfarm.co.uk.

Doves Farm Chocolate Cheesecake using Wholemeal Digestive Biscuits

Recipes from Doves Farm
  • Makes 1 cheesecake 
  • Equipment: 8”/20cm round dish or loose-bottomed tin, kitchen blender and mixing bowls
  • Temperature: 170°C, Fan 150°C, 325°F, Gas 3
  • Cooking time: 25-30 minutes

Ingredients

Digestive Biscuit Base

Chocolate Cheesecake

  • 100g plain chocolate
  • 250g mascarpone
  • 150g caster sugar
  • 2 tbsp vanilla extract
  • 1 egg
  • raspberries or toasted almonds, to serve

Method

Digestive Biscuit Base

  1. Gently melt the butter.
  2. Rub some butter around the inside of a 8”/20cm round dish or loose-bottomed tin or insert a baking liner.
  3. Crush the digestive biscuits into fine crumbs in a kitchen blender.
  4. Add the melted butter and mix well.
  5. Tip the mixture into the prepared dish.
  6. Spread out the mixture and smooth the top.

Doves Farm Chocolate Cheesecake

  1. Pre-heat the oven.
  2. Gently melt the chocolate.
  3. Put the mascarpone, sugar and vanilla extract into a bowl and stir to combine.
  4. Break the egg into the bowl and beat well.
  5. Beat in the melted chocolate.
  6. Pour onto the prepared biscuit base and spread out.
  7. Bake for 25-30 minutes until the mixture is just set.
  8. Remove the cheesecake from the oven and leave to cool in the tin.
  9. Refrigerate when cold.
  10. Before serving run a warm knife around the rim of the tin and carefully push the cheesecake out of the tin and decorate with a few raspberries or toasted almonds.

Doves Farm Oat Flour Apple and Blackberry Crumble

Recipes from Doves Farm
  • Makes 1 Crumble 
  • Equipment: 1lt/2pt oven dish and mixing bowl
  • Temperature: 180°C, Fan 160°C, 350°F, Gas 4
  • Cooking time: 40-45 minutes + 20 minutes
  • Free from Gluten, Egg, Soya, Nuts
  • Vegetarian

Ingredients

  • 500g cooking apples
  • 75g caster sugar
  • 3 tbsp water
  • 1 tsp vanilla extract
  • 175g Doves Farm Organic Oat Flour
  • 125g soft brown sugar
  • 125g butter
  • 100g blackberries

Method

  1. Pre-heat the oven.
  2. Peel, core and slice the apples into a 1lt/2pt oven dish.
  3. Add the caster sugar, water and vanilla extract then stir to mix.
  4. Bake the apples in the pre-heated oven for 20 minutes.
  5. Measure the flour and sugar into a mixing bowl.
  6. Slice the butter into lumps, add it to the bowl and roughly mix it into the flour, using a fork, to create lumpy breadcrumbs.
  7. Carefully remove the apples from the oven and stir in the blackberries.
  8. Pour the flour mixture over the fruit and spread it out to the edges.
  9. Bake for 40-45 minutes.
  10. Serve warm.

Doves Farm Wholemeal Emmer Walnut and Beetroot Cake

Recipes from Doves Farm
  • Makes 1 cake 
  • Equipment: potato peeler, large baking tray, food processor, 2 x 20cm/8” round, loose bottom cake tins and 2 x mixing bowls
  • Temperature: 180°C, Fan 160°C, 350°F, Gas 4
  • Cooking time: 30-35 minutes for the cake + 20-25 minutes for the beetroot crisps
  • Free from Soya, Vegetarian

Ingredients

Crisp Beetroot Topping

  • 100g raw beetroot
  • 1 tbsp oil
  • oil, for tray

Walnut and Beetroot Cake

Cream Cheese Filling and Icing

  • 75g butter
  • 125g icing sugar
  • 75g cream cheese

Method

Crisp Beetroot Topping

  1. Pre-heat the oven.
  2. Rub a little oil around a large baking tray or insert a baking liner.
  3. Using a potato peeler, thinly slice the beetroot into a bowl.
  4. Add the oil and stir so that the slices are lightly coated in oil.
  5. Spread the slices onto the baking tray.
  6. Bake for 20-25 minutes until crisp.
  7. Leave to cool completely.

Doves Farm Walnut and Beetroot Cake

  1. Pre-heat the oven.
  2. Rub some butter around the inside of two 20cm/8” round, loose bottom cake tins or insert a baking liner
  3. Melt the butter.
  4. Finely grate the beetroot into a large bowl.
  5. Sieve the vitamin C into the bowl and stir to combine
  6. Add the melted butter and eggs and mix together well.
  7. Put the flour, baking powder, walnuts and sugar into a food processor and blitz until combined.
  8. Tip this into the beetroot mixture and stir well.
  9. Divide the mixture between the prepared tins and smooth the tops.
  10. Bake for 30-35 minutes.
  11. Leave the cakes to cool in the tin for 5 minutes then turn them out onto a wire rack and leave to cool.

Cream Cheese Filling and Icing

  1. Put the butter into a bowl and beat until it is light and fluffy.
  2. Add half the icing sugar and beat to combine.
  3. Add the cream cheese and beat again.
  4. Spread a third of the mixture onto one cold sponge layer and place the second sponge layer on top.
  5. Spread the remainder over the top and sides of the cake.
  6. Press the beetroot crisps into the top of the icing.

Doves Farm White Spelt and Buckwheat Caramelized Apple Pancakes

Recipes from Doves Farm
  • Makes 9 pancakes 
  • Equipment: Frying pan, mixing bowl and oven dish
  • Temperature: 180°C, Fan 160°C, 350°F, Gas 4
  • Cooking time: 50 minutes

Ingredients

White Spelt and Buckwheat Galette Pancakes

Caramelised Apple 

  • 6 eating apples
  • 1 lemon, juice
  • 2 tsp ground cinnamon
  • 100g butter
  • 100g sugar

Method

White Spelt and Buckwheat Pancakes

  1. Sieve the spelt flour, buckwheat flour and icing sugar into a large bowl and stir to combine.
  2. Break the eggs into the bowl, add half the milk and beat to a smooth paste.
  3. Stir in the remaining milk and vanilla extract to make a thin batter. You can use the batter immediately or refrigerate for up to 12 hours if you wish.
  4. Put a little butter into a frying pan over a medium heat, as it melts tip the pan so that the melted butter covers its surface.
  5. Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.
  6. Cook the pancake on a medium heat for 2-3 minutes, loosening the edges, until the base is golden.
  7. Turn it over and cook the other side.
  8. Transfer the pancake onto a plate.
  9. Repeat the cooking process until the batter is used.
  10. If making these ahead of time, cover and chill the pancakes for up to 24 hours.

Caramelized Apple

  1. Peel, quarter and core the apples. Slice each quarter thinly into a bowl.
  2. Squeeze the lemon juice over the apples, add the cinnamon and turn until they are well covered.
  3. Tip the apples into a frying pan with the butter and cook over a medium heat, turning occasionally, until the apples soften slightly and brown at the edges.
  4. Scatter the sugar over the apples and continue cooking as it dissolves and caramelizes around the apples, stirring once or twice.
  5. Remove from the heat.

Caramelized Apple Pancakes

  1. Pre-heat the oven.
  2. Rub some butter around the inside of an oven dish.
  3. Lay out the pancakes on a clean work surface.
  4. Divide the caramelized apple between the pancakes arranging it over one quarter of each pancake or across the diameter.
  5. Fold up the pancakes into quarters, or roll them up.
  6. Transfer the filled pancakes to the prepared oven dish.
  7. Dot with a little butter.
  8. Bake for 8-10 minutes or until heated through.
  9. Serve immediately.

Doves Farm Ciabatta

Recipes from Doves Farm
  • Makes 2 Ciabatta loaves 
  • Equipment: 2 x mixing bowls and large baking tray
  • Temperature: 220˚C, Fan 200˚C, 425˚F, Gas 7
  • Cooking time: 30-35 minutes
  • Free from Egg, Soya, Dairy, Nuts, Vegetarian, Vegan

Ingredients

Ciabatta Sponge

Ciabatta Dough

Method

Ciabatta Sponge

  1. Put the flour, yeast and sugar into a mixing bowl and stir to combine.
  2. Add the water and stir into a slack dough.
  3. Invert a large bowl over the paste and leave in a warm place for 12-24 hours.

Ciabatta Dough

  1. Add the water to the ciabatta sponge and stir into a thick batter.
  2. Add the flour and yeast and stir to combine.
  3. While still craggy and lumpy, sprinkle on the salt and continue mixing.
  4. Using your hands, gather everything together into a sticky mass of dough.
  5. Knead the dough in the bowl, or on a work surface, for 100 presses. Avoid adding flour if possible.
  6. Sprinkle the oil over the dough, run a spatula around the outside of the dough and turn it over a couple of times so the dough mass is covered in oil.
  7. Invert a large bowl over the dough bowl and leave it in a warm place for the dough to double in size, which will take about 1-2 hours.

Ciabatta Stretching

  1. Rub a little oil onto your fingers, pick up the far side of the dough, pulling and stretching it up as far as it will go, then fold it forward onto itself.
  2. Turn the dough a quarter to the left or right.
  3. Repeat the action of lifting and stretching the dough then folding back onto itself another four times, turning the dough after each stretch.
  4. Tuck the edges of the dough under to make a ball of dough sitting in the bowl.
  5. Cover with an upturned mixing bowl and leave until roughly double in size, 1-2 hours.

Shaping

  1. Rub some oil around the inside of large baking tray or insert a baking liner.
  2. Dust the worksurface liberally with flour.
  3. Gently tip the dough onto the flour dusted surface and sprinkle it with flour.
  4. Without pressing down on the dough, gently shape it into a rectangle.
  5. Cut the dough in half to make two long rectangles.
  6. Tuck the dough under itself all around the two rectangles.
  7. Gently lift the ciabatta rectangles onto the prepared tray, keeping them apart.
  8. Invert a large bowl over the ciabatta and leave to rest for 35 minutes.
  9. Pre-heat the oven.
  10. Bake for 30-35 minutes.
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