Not only is she a total babe, but she’s the owner and creative mastermind behind Noisette Bakehouse, winner of the 2014 YBF baking category, and all round cool girl. If you live in Leeds, you’ve probably come across some of Sarah’s treats at Leeds Feast, or in Layne’s Coffee shop. Or you might have happened across the adorable Madeline Express, Noisette’s bakery on wheels, giving the people what they want, which is lots of cake! Sarah’s bakes are SO PRETTY, and taste just as good as they look, if you haven’t tried them yet then you need to get on that!
After crushing hard on her Instagram for months, Sarah and I finally met for a coffee (green tea) and it was one of those amazing meetings where you talk and talk, for like two whole hours, and it feels like only five mins has passed. We geeked out about our favourite food blogs (My New Roots was up there), I found out that Sarah has a degree in Nutrition and Public Health (same!) and thought about the whole dietetics path but was super put off by the way they approach nutrition (same!), and it turns out that Sarah is pretty down with the whole plant based vibe (by this point I’m wondering how attached to her husband she is…). But for reals, Sarah just gets it, you know?
You’re like ummm yeah… but she OWNS A BAKERY?? 1) That’s not plant based and 2) That’s not super healthy.
Yeah, yeah, cool your jets, I’m getting to that.
Sarah (and me for the record) believes in healthy balance. Treats can be part of a healthy diet, kinda like the 80/20 approach where you eat super clean and healthy 80% of the time and 20% you TREAT YO’ SELF. And when you do have something special, Sarah believes you should have the best quality ingredients; local, seasonal, and organic where possible, and made with love <3
At the bakehouse, she experiments with creative flavour combinations that you’re not likely to come across anywhere else (still dreaming of that rhubarb and brown sugar cake) and she always has some vegan and g’free options too. Dave effing loves the brownies -salted caramel and nutter butter; waiting patiently on a plant based version of these. I love the orange and pistachio teacake. SO GOOD.
I know I wanted Sarah to share a recipe on the blog but I know how freakin’ busy she is (with way better things to do than share one of her recipes with me) but I was so happy she did, and excited to share it with you now. And it’s a good ‘un.
Courgette and Chilli Skillet Bread by Sarah from Noisette Bakehouse.
There’s a million ways you can serve this bread, eat it warm with a good black bean chilli or dhal, scrambled tofu or a summer bean salad dressed with lots of fresh herbs – parsley, chive, coriander. Alternatively it makes a great snack just to pick at when you’re fridge surfing, dip into some natural coconut yogurt, it keeps in an airtight box in the fridge happily for 2-3 days, not sure how much longer because I eat it within that time. It freezes well and could be made in a loaf pan, sliced and toasted lightly before topping with good old avo smush, along with a good sprinkle of dukkah or sumac and lemon zest.
- 3 tbsp chia seeds
- 1 cup water
- 1 and 1/4 cups khorasan flour
- 1/4 cup barley flour*
- 1 tbsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp flaky sea salt
- 1 1/2 tsp chilli flakes **
- 1/4 tsp sweet paprika
- 1/4 tsp smoked paprika
- 20 grinds of black pepper
- 1 cup almond milk (unsweetened)
- 1 tbsp cider vinegar/white wine vinegar
- 1/2 cup rapeseed oil, (coconut oil or any neutral tasting vegetable oil would be perfectly fine here)
- 1 tbsp date syrup/pomegranate molasses/maple syrup
- 1 medium grated courgette
- 4 spring onions
- 1 tbsp veg oil to grease the skillet
- Place the skillet (mine is a standard size, probably about 9 inches) in the oven and preheat to 180 degrees celsius.
- Combine the chia seeds and water together in a small bowl and allow to gel while you assemble the rest of the ingredients.
- In a large mixing bowl combine the dry ingredients - khorosan flour, barely flour, baking powder, bicarbonate of soda, salt, chilli flakes, sweet and smoked paprika and pepper.
- In a separate bowl or large measuring jug combine the wet ingredients - almond milk, cider vinegar, veg oil and date syrup.
- Grate the courgette and chop the spring onions finely. Set aside.
- Add the gelled chia to the rest of the wet ingredients and mix to break up the jelly globules so they are evenly distributed.
- Add the wet mix to the dry mix and stir well to combine, then fold in the grated courgette and spring onions.
- Remove the hot skillet from the oven and add the 1 tbsp veg oil (or coconut oil) and put in the prepared batter, spread evenly with a spatula to the edges of the pan.
- Return to the oven bake for approximately 35 minutes or until the bread feels firm to the touch in the centre and a skewer comes out clean.
- * I had this to hand but it is such a small amount and inconvenient to use if you do not already use it regularly, you could use spelt/rye/plain flour here, would be perfectly fine. I would avoid rice/gram/coconut flour as they tend to suck up too much water.
- **I like urfa chilli for its sweet, smoky fruitiness, but regular chilli flakes will do just fine, this amount does give the bread quite a kick, especially if you use regular chilli as opposed to the urfa so if you prefer a less intense heat go for 1 tsp. (I used 1.5 tsp of chipotle flakes and it worked great - Laura)
I’m going to be doing a bunch of events in August (including a super special, super secret one with Sarah) so if you don’t already, then you need to sign up to the newsletter (at the bottom of this page) to get all the deets! Otherwise follow me on social for updates (links are top right of this page).
I’ll be back soon with a super special That’s My Jam – THE BIRTHDAY EDITION. Yes my birthday is coming up, yes I’m pretty stoked, and no, I’m not ashamed! Also, that black eyed pea recipe!
Catch you guys soon,