{ Mélanger :: to mix }

I entered this month’s theme with a little trepidation.

I set myself the challenge to investigate homemade alternatives for four (4) popular, and standard packaged good items.  The plan was to create my own recipes for each, and bake them from scratch.  But I truly had no idea how it would all turn out.

As I started this challenge, I was wondering would it require an enormous amount of time to prepare and bake some of these goods?  Would the cost of the ingredients significantly exceed the store bought item, and blow the case for homemade out of the water?  Would some of these items be a little tricky to make, and not necessarily practical for most people?

But fortunately, after creating the four (4) recipes, the case for homemade has been made (well, I think anyway!).  Most items only required 5-10 minutes preparation time, the raw ingredients were a fraction of the cost of buying prepackaged (as low as 1/4 of the cost of store bought!), and all the recipes were pretty simple to put together.

It is no secret the side of the fence I sit on, but if homemade is not your thing, I hope this month has encouraged you to give it a try?

Mrs E.P. – I am very proud of your homemade banana bread effort.

  { Buckwheat & nutmeg banana bread } Banana bread is very popular. Not only in children’s lunchboxes, but as a staple in coffee shops and cafes around town. It will certainly make a regular appearance in baby Mélanger’s daycare lunch box – as well serve as breakfast-on-the-run for the busy working mum I know I will soon be!  { Read more here … }

  { Homemade milk arrowroot biscuits } Even though these biscuits are not an exact replicator of the biscuit you will find in store, it still imparts a characteristic softness from the arrowroot flour, is only slightly sweet from the small dose of sugar, has a slight crunch but still melts in your mouth like a good arrowroot should. { Read more here … }

  { Homemade nut-free muesli bars } After three muesli bar trials, this recipe version was my favourite.  Lightly crunchy, these muesli bars are a snap to make, and stay fresh and crisp for up to 2 weeks in an air-tight container.  Feel free to adapt the combination of seeds and fruit to your own preferences, and include nuts if nut-free is not an issue. { Read more here … }

  { Homemade olive oil wholemeal crackers } Hardtack crackers (made from a simple combination of flour, water and salt) are quite popular and easy to make, but I wanted to mimic the depth of flavour and crunchy texture of a soda cracker.  So enter here some leavening agents, a hint of shortening, and a few rounds of experimentation, et voilà!  { Read more here … }

These little crunchy squares are my triumph for this month’s theme.

I have wanted to create a homemade cracker for some time, but have been quite particular about the type.

I know hardtack crackers (made from a simple combination of flour, water and salt) are quite popular and easy to make, but I wanted to mimic the depth of flavour and crunchy texture of a soda cracker.

So enter here some leavening agents, a hint of shortening, and a few rounds of experimentation, et voilà!

{ Homemade olive oil wholemeal crackers } Original recipe by Julia @ Mélanger

I experimented with 1) the yeast and leavening agents, 2) dough fermentation times, 3) the shortening, and 4) the temperate and bake times.  The following recipe reflects the result I preferred.

Feel free to top your cracker with any flavouring you like.  Throughout my experiments, I tried sea salt, mixed sesame seeds, as well as dried herbs (all a hit).  This particular version included dried oregano, and combined with the olive oil in the dough, there was a slight scent of pizza in the air!

Note – you will need to start this recipe a day ahead.

* Ingredients *
80g (½ cup) wholemeal plain flour
150g (1 cup) white plain flour
7g (2 teaspoons) instant yeast
¼ teaspoon each of salt, baking soda and cream of tartar
1 teaspoon sugar
90g (6 x 15ml tablespoons) warm water (45C/ 110F)
60g (4 x 15ml tablespoons) olive oil

* Directions *
In a bowl, mix together the flour, yeast, salt, baking soda, cream of tartar and sugar until well combined.  Pour in the water and mix with a wooden spoon for a few minutes to work the dough.  Finally, add the olive oil and combine well.  The dough will be a little crumbly at this stage.  Transfer the dough to the bench and knead for a few minutes until the dough comes together nicely and starts to look silky – will only take a few minutes.  Place in a lightly oiled bowl, cover with plastic wrap and pop in the fridge overnight.  Next day, preheat the oven to 160C/320F.   Take out the dough and divide into two.  Roll the dough out as thinly as possible (e.g. around  ¼ – 1/3 cm thick or 1/8 inch thick).  You should get around a 20cm / 8 inch square per half.  Place the rolled out dough onto parchment paper and then cut into your desired squares/shapes.  Place the parchment onto a baking sheet.  With a fork, prick each shape a few times, and then spray the dough lightly with water and top with your choice of flavourings (e.g. sea salt, herbs, seeds etc.).  Bake for around 12-13 minutes depending on size, remove from the oven and allow to cool.  Store in an airtight container.  Crackers should remain crisp for 1-2 weeks.

Makes about 300g / 10oz of crackers

A bit of a disclaimer — these are the results from my experiment only. Costs will obviously differ depending on your local grocery prices and the brands you select.  Time will depend on how quickly you work in the kitchen!

:: Yeastspotting ::

I am submitting these homemade olive oil wholemeal crackers to Yeastspotting.

I know some people are turned off by the process of cookie making. All that dough mixing and chilling and rolling and cutting before you get to enjoy the delicious aroma of freshly baked cookies in your kitchen.  Taste aside, dropping a packet (or two) of commercially prepared cookies into your shopping trolley is indeed much easier.

But when it comes to homemade muesli bars, these nut-free versions are so extraordinarily simple, I cannot imagine ever being tempted to purchase these pre-packaged.

In 5-10 minutes, everything is done and the mixture is in the oven.  And the best part?  (Well, apart from the fact these cost me less than a third of what pre-packaged would cost – see after recipe.)  You can vary the ingredients to include all your own favourites.  Very versatile.

Baby Mélanger will not be snacking on these for a couple of years (not recommended under 2-3 years of age), but these have already been a lifesaver snack for me when I have been on the run all day.

If you make this recipe, please let me know how you go!

{ Homemade nut-free muesli bars } Original recipe by Julia @ Mélanger

After three muesli bar trials, this recipe version was my favourite.  Lightly crunchy, these muesli bars are a snap to make, and stay fresh and crisp for up to 2 weeks in an air-tight container.  Feel free to adapt the combination of seeds and fruit to your own preferences, and include nuts if nut-free is not an issue.

* Ingredients *
120g oats
20g wheatgerm
30g plain flour
75g mixed seeds (I used equal portions of sesame, sunflower and linseed)
100g mixed dried fruit (I used equal portions of apple, cranberry, sultana and coconut)
40g tahini
30g sugar
80g malt syrup (you could use glucose, honey or golden syrup if you prefer)
40g vegetable oil

* Directions *
Preheat the oven to 170C.  Grease and line a 20cm square cake tin.  In a large bowl, mix together the oats, wheatgerm, flour, seeds and dried fruit.  In a small saucepan, place the tahini, sugar, malt syrup and vegetable oil.  Heat the tahini mix until combined and the sugar has melted.  Pour into your dry mixture, and with a wooden spoon, mix until well combined.  If your mixture does not look like it is coming together easily, with a slightly wet hand, mix together like you were combining a meatball mixture.  Place the mixture into the tin and with an offset spatula, flatten down so it is compressed and even.  Bake for around 20-25 minutes.  Transfer the tin to a cooling rack to slightly cool.  After a few minutes, oil a metal bench scraper, and like you would with shortbread, cut the muesli bar into pieces while it is still warm.  (I find the bench scraper is easier to use over a knife, but feel free to use a knife.)  Re-do the ‘cuts’ if necessary after 3-5 minutes to make sure they have all been scored thoroughly.   Allow to cool before removing from the tin.  When you remove from the tin, the pieces should come apart easily.  Store in an airtight container for up to 2 weeks.

Makes 12 bars (about 40-45g per piece)

A bit of a disclaimer — these are the results from my experiment only. Costs will obviously differ depending on your local grocery prices and the brands you select.  Time will depend on how quickly you work in the kitchen!

For the next instalment of my ‘packaged’ versus ‘homemade’ theme, I set myself the assignment of making homemade milk arrowroot biscuits (cookies).

To kick start this task, I investigated the ingredients listed on the package of commercially produced arrowroot biscuits.  Oh, and to ensure I covered my bases, I cross referenced a number of different brands including those produced in Australia, New Zealand, Canada and the UK.

It did not take long to quickly gauge the common ingredients, notwithstanding with a few interesting regional differences.  Wheat flour, arrowroot flour, sugar, vegetable oil, salt, and raising agents.  Some brands also included a corn syrup/glucose (which I trialed, but omitted).  And the main version here in Australia also includes condensed milk (hence milk arrowroot).

I tried to ignore the ingredients that seemed to be included to extend shelf life, and after six milk arrowroot biscuit trials (where I included and excluded a range of ingredients), it was version #3 that proved the winner.  Well, actually my pint sized taste tester confirmed it for me actually.  When version #3 was stacked up against ‘the real thing’, the pre-packaged number was ignored and the homemade version devoured within minutes, accompanied by a big smile.  That was enough for me!

Even though these biscuits are not an exact replicator of the biscuit you will find in store, it still imparts a characteristic softness from the arrowroot flour, is only slightly sweet from the small dose of sugar, has a slight crunch but still melts in your mouth like a good arrowroot should.

I will continue to test this recipe beyond this month’s theme (I have a few more ideas), but for now, my main accomplishment for this recipe has been completed.  I have been able to produce a wholesome, homemade biscuit to compare against pre-packaged.

Interested in the cost comparison?  See below the recipe.

{ Homemade milk arrowroot biscuit } Original recipe by Julia @ Mélanger

* Ingredients *
150g plain flour
60g arrowroot flour (I used tapioca as I could not find arrowroot in stores)
65g icing sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
55g canola oil
30g  thickened cream (I used cream to add a further richness to the dough, but feel free to substitute whole milk instead)

* Directions *
Preheat the oven to 180C/350F.  Place the flours, icing sugar, baking soda and cream of tartar in a bowl.  Mix until thoroughly combined.  With a whisk, slowly add in the cream, working the flour slightly.  Finally, add the oil to bring the mixture together.  The dough should be slightly crumbly (like shortcrust pastry), but when pinched together, hold its shape.  Transfer the dough to a lightly floured bench top and roll out to 1/3 cm (1/8 inch).  Using a cookie cutter of your choice, cut out shapes from your dough and transfer to a lined baking sheet.  You do not have to leave space between biscuits as the dough should not spread during baking.  Bake the biscuits for around 8 minutes or until they begin to slightly turn in colour.

Makes approximately 50 biscuits (about 7g / ¼ oz each)

A bit of a disclaimer — these are the results from my experiment only. Costs will obviously differ depending on your local grocery prices and the brands you select.  Time will depend on how quickly you work in the kitchen!

I can already picture her little, eager hands grabbing a slice of this homemade banana bread from her lunchbox. Firstly, inspecting it briefly by slowly turning it over in her hands a couple of times – her typical modus operandi – then, when deciding it looks appetising, raising it to her face without delay.

The thought brings a smile to my face.

Banana bread is very popular. Not only in children’s lunchboxes, but as a staple in coffee shops and cafes around town. It will certainly make a regular appearance in baby Mélanger’s daycare lunch box – as well serve as breakfast-on-the-run for the busy working mum I know I will soon be!

Fortunately, as time will be a premium, it is great to know this banana bread will only take me 10 minutes to prepare.  And compared with the cost of a packet mix (even with bananas at their current uncharacteristically high prices), it is also surprisingly good value (see results below at end of recipe).

Being able to make lunchbox treats from scratch for my daughter is important to me, but I know not everyone has the time (or patience!). But here is how I will be trying to save on time and cost so I can continue to prepare homemade over opting for pre-packaged.

1. ‘HOMEMADE’ PACKET MIX :: When measuring out the dry ingredients for this banana bread, I will measure out a couple of extra batches and store in empty glass jars. (Like having your own packet mix already prepared in the pantry!)

2. FROZEN BANANAS :: I will keep a ready stock of frozen bananas on hand.  When I see some ‘seconds’ priced well (which are perfectly overripe for banana bread) I will stock up – particularly at current prices here in Queensland (is it like that all over Australia right now?). Simply let the frozen bananas defrost in a bowl, mash up a little and use exactly as fresh banana.

3. PRESLICED TO GO :: Like most quick breads, muffins and cakes, this little number freezes very well. Ahead of time I will be preparing half slices of this bread for baby Mélanger – and full slices for mum and dad – freezing individually for the weeks ahead to quickly grab at a moment’s notice.

This seemed like a very obvious inclusion to for my little ‘packaged’ versus ‘homemade’ experiment in the Mélanger kitchen this month.  If you know a packet mix junkie, give them a nudge to try banana bread at home!

Hint, hint, Mrs E.P!

{ Buckwheat & nutmeg banana bread }

This is a versatile little bread, and I am looking forward to playing around with some flavours to keep it tasting fresh – e.g. using different flours, sugars and spices.  If you prefer, you can also substitute oil for melted butter – which is more traditional in a quick bread – but I prefer the flavour of butter.

* Ingredients *
225g / 1 ½ cups of plain flour
75g / ½ cup buckwheat flour
¾ teaspoon of baking soda
1 teaspoon freshly grated nutmeg
110g / ½ cup caster sugar
65g / ¼ cup melted butter
320g / 1 cup very ripe, mashed bananas (about 2-3)
80g / 1/3 cup sour cream
1 large egg, lightly beaten

* Directions *
Preheat the oven to 180C/350F. Grease and line a 20 x 10 cm (8 x 4 inch) loaf tin. In a large bowl, mix together the flour, baking soda, nutmeg and sugar. In a separate bowl, add the melted butter, mashed bananas, sour cream and egg, and stir together.  Add the banana mix to the flour and mix only until combined. Do not overmix. Pour the batter into the prepared tin, and bake for about 50-60 minutes or until a skewer comes out mostly clean.

A bit of a disclaimer — these are the results from my experiment only. Costs will obviously differ depending on your local grocery prices and the brands you select.  Time will depend on how quickly you work in the kitchen!

Fighting back the tear that was threatening to surface, I struggle to listen to the director of the day care centre.  Completely unbeknownst to the emotion hiding behind the smile planted on my face, she was enthusiastic of her tour of the facilities.

Feeling surreal as I glance around at the place my daughter will be cared for (when I returned to paid work), I follow the director as she starts to walk towards the kitchen.  Pointing out some key areas, she starts to discuss the meals they provide the children.

“Food?  Okay, this could be a good distraction,” I think to myself.

Pushing back the lurking tear, I start to listen intently as I am told the food policies.  “Lunch is provided daily, but morning and afternoon tea must be supplied,” the director shares.  “I must emphasise my centre has a very strict no-nut policy.”

Automatically I start to nod, knowing this policy is commonplace across day care centres, kindergartens and schools, and was waiting for it to be mentioned.

But I was not prepared for what followed.

“We also prohibit <insert popular packaged goods brands here – you can guess the ones> into the centre.”  She explained because the products are produced on equipment that also manufacturer products that contain nuts, they are also banned.

Then she paused.

I was not sure if I was meant to acknowledge what she just said, so I piped up and simply exclaimed, “Lucky I can bake then!”

Jumping straight back into her tour, she smiled and remarked, “You’ll be popular come birthday time!” and proceeded to explain what happens each birthday.

Starting to excitedly ponder birthday cakes each year for baby Mélanger to share with her friends, I reflect, “Maybe this won’t be so bad after all.”

But long after leaving the day care centre, this conversation stuck in my head….

Providing homemade alternatives to packaged goods for baby Melanger’s morning and afternoon tea is not a problem for me.  I am fortunate to love baking and have enough of a repertoire (I hope!), to keep bub happy.  But there are many people who rely on packaged foods, and it started me thinking why.

Is it because they perceive it more convenient?  Because they think it is cheaper?  Or because they think making something at home is too difficult?

So this month is a little experiment in the Mélanger kitchen.

I will be focusing on four (4) standard, everyday, packaged good items.  Sweet treats that are probably in the home of many Australians.  The plan is to create my own recipes for each, and bake them from scratch.  The aim is to discover:

1) How much time is needed to prepare these items

2) How much the ingredients really cost me at the supermarket register

3) And, lastly, what is the level of difficulty to put each of them together

It is no secret what side of the fence I am on, but I am going out on a bit of a limb here.  I have no idea how this experiment will turn out.  I could be in for a shock?  Maybe some of those packaged goodies are just as good as home made?  We will see….

Any guesses what is on my list?

I hope you enjoy this one.  Looking forward to your feedback!