Anomie: make & bake

Five beats and five bakes: Anomie pairs tracks from her catalogue with delicious baked treats, with recipes and photos. We’re not sure which are tastier—the beats or the bakes—but it’s all mouth-watering goodness! In Anomie’s words:

It’s become a tradition of mine to bake some treats over the weekend during studio sessions. What better way to nourish the body and soul while you’re getting into the creative headspace? Here are five of my favourite bakes, paired with five musical creations from the Anomie discography. Happy tasting!

Drum and bass scrolls /
Anomie – Machine Learning

These savoury scrolls have been doused in tomato chutney before chucking on whatever bits of tasty stuff you have in the fridge, plus grated cheese! The sweet and savoury smoosh together sensationally—which is why it’s a perfect pairing to how ‘Machine Learning’ smooshes drum&bass and electro beats together.

Dough
1 cup greek yoghurt
1 ½ cups self raising flour
pinch salt

Toppings
Cheese
Chutney
Mushroom
Zucchini
Tomato
(…whatever!)

• Knead ingredients into a dough adding flour as needed to make it pliable enough to roll out onto a flour dusted tray.
• Cover the dough with your chutney and bits of cheese and salami, mushroom and tomato, whatever really…
• Roll it up into a big cigar, slice the cigar into 5-6 pieces like cutting a loaf.
• Lay out each scroll on another tray with baker paper.
• Chuck in the oven at 180C for 25 mins or so until cooked through.

Dubby Date Cake /
Monk Fly – I saw you first ft Camilla Hill (Anomie extended remix)

This delicious date cake is a staple sunday make and bake, goes great with fat bass, headnod grooves and a cup of lavender earl grey.

200 g pitted dates
1 cup water
1 teaspoon baking soda
⅓ cup coconut oil
¼ cup brown sugar
1 teaspoon vanilla extract1 teaspoon cinammon
2 eggs
1 ¼ cup plain flour 
1 heaped teaspoon baking powder

• Preheat the oven to 180°CLine the base of a 20 cm cake tin with baking paper or grease the tin good and proper.
• Chop the dates and put them into a medium saucepan with the water (use saucepan which will be big enough to hold all of the cake ingredients later).
• Cook over medium heat for about 5 minutes, or until the dates are soft and all of the water has been absorbed.
• Remove the pan from the heat.
• Stir through the baking soda and butter.
• Leave the saucepan to cool for about 10 minutes.
• Stir through the sugar, vanilla extract and eggs.
• Fold through the flour and baking powder.
• Pour the cake batter into the prepared cake tin and bake for about 50 minutes, or until a skewer inserted in the middle comes out clean.

Rhythm and Spelt Bread /
Anomie – Desert Harpies

This tasty loaf is super easy to make, and reminds me of Berlin, where I wrote and recorded my debut album Permanent Revelation. This easy “no knead” recipe will make you think twice about buying an overpriced loaf ever again.

2 cups spelt flour
1 cup rye flour
1 teaspoon salt
1 cup warm water
½ teaspoon brown sugar
1 teaspoon yeast
Caraway seeds

• You’ll need a cast iron dutch oven with a lid or similar for this one.
• In a measuring cup mix the warm water and sugar, then lightly stir in your yeast and watch it bubble up into a froth, it’s magical.
• In a large mixing bowl combine your flour, caraway seeds and salt, then slowly pour the yeasty water into the floury mixing bowl.
• Mix it up into a dough then put a damp tea towl over the bowl and let it rise for 2 hours or whatever, up to about 12 hours, then form into a loaf shape.
• Preheat the oven to 220°C and stick your empty baking container and lid into the oven to heat it up.
• While that’s happening grab a large sheet of baking paper and put your loaf on it, with enough paper around the edges to be able to drop it into the hot pot easily.
• When it’s nice and hot, do just that (oven mits on please!) and put the lid on, stick into the oven and bake for 50 mins with the lid on, then another 10 or so with the lid off.
• Use a skewer to test if the bread is cooked all the way through.
• Let it rest and cool a bit before you slice it up with lashings of your favourite butter.

Raspberry protest muffins /
Anomie – Protest In Morocco

This bake and make was a delicious favourite on the picket lines back when we were allowed to protest, and was probably being munched on during the making of the Forward Backward EP released way back in 2012.

2 cups wholemeal self raising flour
1 cup sour cream
½ cup brown sugar
⅓ cup coconut oil
2 eggs
1 cup frozen raspberries
1 teaspoon cinnamon
1 teaspoon vanilla extract

• Pre-heat the oven to 180°C.
• Combine the flour, sugar, eggs, coconut oil, sour cream vanilla and cinammon in a large mixing bowl, lightly blend in the frozen raspberries and then spoon into 1 cup sized muffin pans.
• Bake in the pre-heated oven for 25-30 mins or until cooked through.

Only for the Headstrong – Banana and Ginger Bread /
Anomie – Bang Bang

B-sides and banana bread, this super easy recipe is good for hungry ravers. The ginger zing gives you an energy boost when you need it most.

3 large overly ripe bananas, mashed
1 banana sliced long-ways (optional)
2 cups self-raising flour
½ cup brown sugar
¼ cup crystallised ginger, diced
1 teaspoon allspice
1 teaspoon cinnamon
½ cup coconut oil
2 eggs
2 teaspoons vanilla extract

• Preheat oven to 160 C.
• Lightly beat eggs and add the mashed bananas, vanilla extract, ginger bits, and oil and stir.
• In a separate bowl, mix the flour and sugar together. Add dry ingredients to the banana mixture and stir well.
• Pour batter into a greased loaf pan. Carefully slice a banana long ways, and lay a slither on the top (this is optional) then sprinkle some extra brown sugar and cinnamon on the top of the cake.
• Bake for 60-75 minutes at 160 C.
• Cool on a wire rack and then slice and enjoy!