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Ingredients

1 cup self-raising flour

1 teaspoon baking powder

1 small grated zucchini

1 tablespoon of chopped herbs (parsley and basil used)

1/3 cup olive oil or melted olive margarine

2 eggs

spray oil

Preheat the oven to 180 degrees Celsius 

Spray a baking dish with spray oil. 

Sift the flour and baking powder together into a mixing bowl.

Add the other ingredients and stir until combined well.

Pour the mixture into the baking dish.

Bake for 40 minutes or until a skewer inserted into the centre of the loaf comes out clear. 

Remove from the oven and place a plate on the dish and turn it over. The loaf should come out easily.

Turn it over and serve hot with margarine or butter. 

Makes 10 small slices. 

Ingredients

1.5 cups self-raising flour

1 teaspoon baking powder

1 tablespoon of chopped rosemary 

1/2 teaspoon of chilli flakes

10 chopped marinated olives (black used)

1/2 cup olive oil

2 eggs

1 cup milk

Juice of 1 lime 

spray oil

Preheat the oven to 180 degrees Celsius 

Spray a baking dish with spray oil. 

Sift the flour and baking powder together into a mixing bowl.

Add the other ingredients and stir until combined well.

Pour the mixture into the baking dish.

Bake for 40 minutes or until a skewer inserted into the centre of the loaf comes out clear. 

Remove from the oven and let it cool for 20 minutes. Run the back of a knife around edge of the loaf to loosen it. Then place a plate on the dish and turn it over. The loaf should come out easily.

Turn it over and serve with margarine or butter. 

Makes 12 slices. 

Ingredients

2 cups self- raising flour

Zest of 1 lime

1/2 teaspoon of black pepper 

1/2 teaspoon of chilli flakes

2 teaspoons salt

250ml luke warm water

I tablespoon of sugar

1 tablespoon yeast

spray oil

Mix the warm water with a tablespoon of sugar and yeast and set aside for 10 minutes until the water is foamy and risen ( the yeast is activated)

Spray a large bowl with spray oil.

Mix 1 1/2 cups flour with the chilli, pepper, salt, yeast and water mixture and combine into a dough. 

Sprinkle the remaining 1/2 cup of flour while kneading the dough for 10 minutes to avoid the dough sticking to the kneading board and your hands.

Place the kneaded dough into the oiled bowl, cover with plastic wrap and let it sit (proof) in a warm room for 60 minutes. The dough will rise and double in size.

Spray a baking tray with spray oil. 

Knock the air out of the dough by punching it gently in the centre. Roll the dough into long log and divide it into 6-8 equal portions. 

Roll each portion into a round ball and place them in the oiled tray. 

Cover with a tea-towel and keep in a warm room for 20 minutes. 

Preheat the oven to 200 degrees Celsius.

Place the tray in the oven and bake for 10 minutes.

Cover the buns with aluminium foil and bake for another 10 minutes. 

Turn off the oven and remove the loaf and let it cool for 10 minutes. . 

Serve warm with margarine or butter. 

Ingredients

2.5 cups self- raising flour

2 eggs

250ml luke warm water

I tablespoon of sugar

1 tablespoon yeast

1/4 cup olive 

spray oil

Filling Ingredients

1 tomato diced

2 onion leeks chopped

3 medium mushrooms diced 

1/2 cup pumpkin chopped into 3centimetre pieces.

100 grams of cheddar cheese diced into 1 centimetre cubes. 

Preheat the oven to 180 degrees Celsius. 

Spray a baking tray with spray oil and place the pumpkin and sage. Drizzle olive oil on the pumpkin and roast in the oven for 10 minutes. Add the mushrooms, leeks and tomato sprinkle with freshly ground black pepper and a drizzle a little more olive oil on the vegetables. 

Bake for another 10 minutes. 

Let the vegetable cook.

See the roast vegetable recipe in the 'dips, condiments and snacks' section under savoury recipes for other vegetable options. 

Mix the warm water with a tablespoon of sugar and yeast and set aside for 10 minutes until the water is foamy and risen ( the yeast is activated)

Spray a large bowl with spray oil.

Mix 2 cups of flour, eggs, oil, and mix roughly.

Add the sugar, yeast and water mixture and mix into a dough. 

Sprinkle the remaining 1/2 cup of flour while kneading the dough for 10 minutes to avoid the dough sticking to the kneading board and your hands.

Place the kneaded dough into the oiled bowl, cover with plastic wrap and let it sit (proof) in a warm room for 30 minutes. The dough will rise and double in size.

Spray a baking tray with spray oil. 

Knock the air out of the dough by punching it gently in the centre. Push the dough gently into a square 3 centimetres thick with your finger tips. 

Push the cheese into 3 evenly spaced rows leaving a 3 centimetre border. 

Add the roast vegetables evenly maintaining the border. 

Gently stretch one side of the dough to cover half the square. Stretch the opposite side to overlap a little then stretch the 3 side to seal the end. 

Finally stretch the remaining side to overlap the 3 side a little past the centre. 

You can pull and crimp the dough to seal it. 

Cover with a tea-towel and keep in a warm room for 20 minutes. 

Preheat the oven to 180 degrees Celsius.

Place the loaf in the oven and bake for 10 minutes.

Cover the loaf with aluminium foil and bake for another 10 minutes. 

Turn off the oven and remove the loaf and let it cool for 10 minutes. 

Serve warm with margarine or butter. 

Ingredients

I cup self-raising flour

1 egg (optional) or substitute the egg with 1 teaspoon of baking powder

1/3 cup of finely chopped herbs of your choice (sage, rosemary and oregano were used in this recipe)

1/4 cup of olive oil

1/2 cup of almond milk

Preheat the oven to 180 degrees Celsius. 

Combine all ingredients. Spray a muffin pan with spray oil. 

Spoon about 1/4 cup of mixture into each muffin mould. Bake for 15 minutes. 

Turn off the oven and leave the muffins for another 10 minutes. 

Remove from the oven and serve warm with olive oil margarine. 

Should make 6 muffins

Ingredients

I cup self-raising flour

1 teaspoon bi-carbonate soda

1 egg (optional) 

1/3 cup of olive oil

2/3 cup sparkling mineral water

1 cup chopped tomato, baby spinach and rockette leaves (or vegetables of your choice eg corn and peas)

1 teaspoon salt

Preheat the oven to 180 degrees Celsius. 

Combine all ingredients. Spray a muffin pan with spray oil. 

Spoon about 1/3 cup of mixture into each muffin mould. Bake for 15 minutes. 

Turn off the oven and leave the muffins for another 10 minutes. 

Remove from the oven and serve warm with olive oil margarine. 

Should make 6-8 muffins

Ingredients:

Pizza Base

1 cup of self-raising flour (sprinkle an extra tablespoon of flour to stop excessive sticking to fingers when working the pizza)

1/2 cup of yoghurt

1/4 cup of sparkling mineral water

Salt to taste (1/2 teaspoon)

Pre heat your oven to 180 degrees Celsius.

Combine all ingredients and press into your pizza tray until the full tray is covered with the pastry. 

Bake for 20 minutes or until the pastry is still light in colour. 

Makes a 30cm pizza

Recommended Toping featured above

Pitted dark olives

Mozzarella cheese

Baby Bocconcini cheese 

Goats cheese

Sliced stuffed baby peppers

Sliced vegan sausages

Truffle pesto

Remove the cooked pizza base from the oven and add a tomato paste base (1-2 tablespoons) to cover the whole pizza surface.

Decorate with the recommended topping (or your favourite toppings). 

Bake for 20 minutes until the cheese is melted. 

Serve hot. 

This will keep for 2 days in the fridge. 

Serves 4 as an entrée or 2 as a main.

Damper is a traditional Australian bread often baked in an open fire while camping. Here are two simple damper recipes.

Ingredients

1 cup self-raising flour

1/4 cup of olive oil

1/4 sparkling mineral water

10 pitted olives (black Kalamata used)

100 grams of small sliced bocconcini cheese

Preheat the oven to 180 degrees Celsius for 10 minutes. 

Spray oil onto a baking tray

Combine all the ingredients (save some olives and cheese) and form an oval shape with the dough about 20cm long with your hands. 

Decorate with the remaining olives and slices of baby bocconcini. 

Bake for 20 minutes or until the bread is golden brown and firm to touch. 

Serve hot.

Makes about a 25cm loaf

Ingredients

1 cup self-raising flour

1/4 cup of olive oil

1/4 sparkling mineral water

1 tablespoon of tomato pesto

100 grams of diced mozzarella cheese

Preheat the oven to 180 degrees Celsius for 10 minutes. 

Spray oil onto a baking tray

Combine all the ingredients (save some cubes of cheese) and form an oval shape with the dough about 20cm long with your hands. 

Decorate with a few cubes of mozzarella cheese down the centre of the loaf. 

Bake for 20 minutes or until the bread is golden brown and firm to touch. 

Serve hot.

Makes about a 25cm loaf