Mum’s Crispy Unleavened Bread

• 3 cups whole wheat flour
• 1 tsp salt
• ½ cup water
• 3 oz salted butter, melted

1. Combine flour and salt in a bowl, add in water and melted butter, and mix.
2. Turn out onto an unfloured surface and knead until smooth.
3. Wrap rightly in cling wrap and let rest for 30 minutes.
4. Shape into small balls and roll out very thinly (so you can see through it when held up).
5. Fry on an oiled pan until crisp.

Homemade ‘Cheez-Its’

• 8 oz shredded cheddar cheese
• 4 Tbsp (2 oz) cubed, unsalted butter at room temperature
• 1 tsp kosher salt
• 1 cup (120 grams) whole wheat flour
• 2- 3 Tbsp ice water
• Seasonings of choice (e.g. smoked paprika, garlic powder and rosemary)

1. In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, seasonings and salt until soft.
2. Add the flour and mix on low speed; the dough will be dry and pebbly.
3. Slowly add the water (start with 2 Tbsp and add an extra if needed) and continue to mix as the dough comes together.
4. Shape the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least 1 hour.
5. Preheat the oven to 350˚F. Line two baking sheets with parchment paper.
6. Roll dough out thin and cut into 1-inch squares, then transfer to baking sheet.
7. Using a chopstick, punch a hole into the center of each square.
8. Bake for about 15-20 minutes, or until the crackers are puffed and browning at the edges (Keep an eye on them after 10 minutes).

Chewy Chocolate Brownies

• 5 tablespoons (71 grams) unsalted butter, melted
  
• 1¼ cup coconut sugar
  
• 2 large eggs + 1 egg yolk (cold)
• 2 tsp vanilla extract
• ⅓ cup coconut oil, melted
• ½ cup cocoa powder
• ½ cup (63 grams) whole wheat pastry flour
• 1 Tbsp arrowroot powder
• ¼ tsp sea salt
• ¾ cup chocolate chips

1. Preheat oven to 325 F and line an 8x8-inch pan with parchment paper (or grease a brownie pan).
2. In a medium bowl, pour melted butter over coconut sugar and mix to combine.
3. Whisk in the eggs and mix vigorously, then add the vanilla, oil and cocoa powder. Mix well to combine.
4. Stir in the flour, arrowroot powder and salt and then the chocolate chips.
5. Spread the batter evenly into the prepared pan, sprinkle a few extra chocolate chips on top and bake. (Check after 25 minutes for a 8x8 inch pan, and after 15 for individual brownie pans).
6. Bake until a skewer inserted into the center has moist crumbs attached. Be sure not to over-bake!