Step 1:Combine the flour, oats, baking powder, salt and sugar in a large bowl. Whisk in the eggs and add sparkling water until combined.
Step 2:Scoop a spoonful of batter into a frying pan, carefully. Cook hotcakes until bubbles begin to form around the edges. Flip with a spatula and cook until golden brown.
Step 3:Enjoy with a topping of banana and honey or maple syrup!
Sweet Potato Pie
2 tablespoons unsalted butter – room temp
1/3 cup light brown sugar
1 large egg
1 tablespoon Sodastream Orange Flavour
1 tablespoon honey
1 large sweet potato, cooked and mashed
1 185ml Can evaporated milk
½ teaspoon vanilla extract
½ teaspoon salt
1/8 teaspoon ground nutmeg
1 9-inch refrigerated pie crust
Preheat oven to 180 degrees. In a large bowl, with an electric mixer on medium, beat the butter and sugar for 3 mins. Add the egg, SodaStream Orange Flavour, honey and beat for 2 minutes. Add the sweet potato, evaporated milk, vanilla, salt, cinnamon and nutmeg and combine.
Pour the sweet potato mixture into the crust.
Bake until the filling is set around 50-60mins. Let cool for at least 30 mins and serve at room temperature.
Salt & Pepper Squid
Ingredients: (makes 6)
170ml sparkling water
1 tsp sea salt
1 tsp freshly ground pepper
Sunflower oil (for frying)
500g squid, cleaned and cut into 6cm pieces
1 red chili, finely sliced
Lime wedges (to serve)
Step 1:Mix together 120g of the cornflour and the sparkling water to make a batter. Season the remaining cornflour with salt and pepper.
Step 2:Place a wok over medium–high heat. Heat 5cm oil in the wok until very hot.
Step 3:Dust the squid in the seasoned cornflour and then dip in the batter. Fry in small batches until golden and crisp. Add the chili for the last few seconds.
Step 4:Drain on kitchen paper and serve with lime wedges, fried red chili and seasoning! Enjoy!
2 cups self-raising flour
1/4 cup caster sugar
85 grams of butter, cut into small pieces
1/4 cup milk
3/4 cups soda water
1/2 cup dried blueberries, tossed in a little flour (or any kind of berries or additional toppings - we chose raisins!)
Pre-heat oven to 190 degrees. Sift self-raising flour and caster sugar in a large bowl. Rub butter into flour (it's a lot more fun using your fingers!) until mixture resembles breadcrumbs.
Make a well in the center, mix milk and soda water and pour into the well. Once it forms a soft dough, incorporate the blueberries as you go.
Spread flour on a surface, knead and pat dough into a 2cm-thick round. Cut out circles and re-knead leftovers together. Place scones on a lightly floured tray. Lightly brush the top with some milk. Bake for 20 minutes or until golden, cool on a rack, add on jam & cream or whatever your heart desires and enjoy!
375ml (1 1/2 cups) soda water
2 teaspoons (7g/1 sachet) dried yeast
Pinch of caster sugar
600g (4 cups) plain flour
1 teaspoon salt
60ml (1/4 cup) olive oil, plus extra for brushing
Combine the soda water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy.
Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use your hands to bring the dough together in the bowl.
Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.
Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.
350ml Soda water
Cake mix (any brand and flavour)
Topping of your choice
Preheat your oven to 180º
In a large bowl, pour the cake mix, add soda water. Stir together.
Divide the mixture among prepared patty pans. Bake for 15 minutes or until a skewer inserted into the centre comes out clean.
Transfer the cupcakes to a wire rack to cool completely.