ROSEMARY GOAT CHEESE
IRISH SODA BREAD

One loaf for about an hour's work.

INGREDIENTS
1 3/4 cups of buttermilk
4 1/4 cups (530 grams) of all-purpose flour
3 tablespoons of granulated sugar
1 teaspoon of baking soda
1 teaspoon of salt
5 tablespoons (70 grams) of unsalted butter, cold and cubed
1/2 cup of goat cheese crumbles
1 tablespoon of dried rosemary 
honey (for serving)

INSTRUCTIONS
Preheat oven to 400º F.

Whisk the flour, sugar, baking soda, salt, and rosemary together.

Incorporate the butter using a pastry cutter, fork, or my preferred method – fingers.
Do this until the butter chunks are pea-sized.

Gently mix in the goat cheese crumbles.

Fold in the buttermilk using a wooden spoon and mix dough until it's too stiff to stir.

Move the dough to a lightly floured surface and form into a ball with floured hands.

Continue to knead the dough for about 30 seconds, or until the flour is evenly moist. Don't hesitate to add a bit more flour if it's real sticky.

Transfer the ball of dough to a cast iron skillet and cut an X on the top using the sharpest knife you have.

Bake for 45 minutes to an hour, until the center is cooked through.
Note: the crust should be golden brown, so you'll want to cover it with foil if it starts to darken before it's done baking.

Let cool for about 10 minutes then serve slices with a drizzle of honey.

SWEET POTATO CURRY MUFFINS
Makes 12 savory muffins, takes about 40 minutes.

INGREDIENTS
2 cups of sweet potatoes, cooked and mashed
1/2 cup canned coconut milk
1/2 cup melted coconut oil
2 eggs, whisked
1 3/4 cups of all-purpose flour
2 teaspoons of baking powder
1 tablespoon of curry powder
1/2 teaspoon of salt

INSTRUCTIONS
Preheat oven to 400º F and line/grease a muffin tin.

Combine the sweet potato, coconut milk, oil,  and eggs until smooth.

In a different bowl, mix together all the dry ingredients.

Add the dry stuff to the sweet potato mixture and stir until well combined.

Scoop the goop into the tin, filling each to the top.

Bake for 25 minutes, or until you can cleanly insert and remove a toothpick.

Let cool and enjoy.

BANANA BREAD WAFFLES
Good for about 6 waffles, shouldn't take more than 30 minutes.

INGREDIENTS
2 eggs
2 cups of all-purpose flour
1 3/4 cups of milk (any type your heart desires)
1/3 cup of melted coconut oil
1 tablespoon of sugar
4 teaspoons of baking powder
1/4 teaspoon of salt
2 teaspoons of cinnamon
1/4 teaspoon of nutmeg
2 bananas, sliced into disks 

INSTRUCTIONS
Turn on the waffle iron.

Whisk eggs until fluffy.

Beat in the oil. 

Mix all dry ingredients in a separate bowl.

Slowly whisk in the dry ingredients to eggs and oil.

Once the mixture is smooth, gently stir in banana slices.

Spray waffle iron with nonstick spray if needed, then pour mix into iron.

Cook until golden brown (my iron takes about six minutes on a medium setting).

Serve hot with syrup, butter, or whatever toppings you're in to.