Cranberry, Kiwi & Sesame Biscuits

This recipe makes about 20 biscuits and they can be stored for about 5 days in an airtight container.

Cranberry, Kiwi & Sesame Biscuits

100 g unsalted butter
½ cup brown sugar, firmly packed
2 tbsp. golden syrup
1 tsp. bicarbonate of soda
1 ¼ cups plain flour, sifted
¼ cup sesame seeds
⅔ cup dried kiwifruit, finely chopped
⅔ cup craisins

 

Preheat oven to 180C. Line 2 large baking trays with baking paper.

Place roughly chopped butter, sugar, golden syrup and water in a medium saucepan over medium heat. Cook, stirring occasionally, for 2- 3 minutes or until butter has melted. Remove from heat. Stir in bicarbonate of soda. Set aside for 5 minutes to cool slightly.

In a large bowl combine oats, flour and sesame seeds. Pour over butter mixture, add kiwifruit and craisins and stir until well combined.

Roll tablespoonfuls of the mixture into balls and place 5cm apart on the prepared trays. Use a fork to flatten them just a little.

Bake in the oven for 8 minutes or until golden. Set aside on trays for 5 minutes to cool slightly before transferring to a wire rack to cool completely

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Raspberry Muffins

Here’s a muffin recipe that’s healthy, at least as far as muffins can be healthy, and which make a great lunch box/work lunch type snack.

The nutrition content is as follows: (approx) 130 calories, 5g fat (1g sat), 18g carbs, 1g fibre.

The recipe makes about 15 muffins.

Raspberry Muffins

 

1 ½ cups self raising flour
½ teaspoon baking powder
⅓ cup traditional rolled oats
½ cup brown sugar, firmly packed
2 tablespoons milk choc chips
2 tablespoons white choc chips
1 egg
½ cup reduced fat milk
¼ cup light olive oil
1 cup frozen raspberries

 

Preheat oven to 200C. Line 1/3 cup capacity muffin muffin pan with paper cases.

Sift flour and baking powder together into a large bowl. Add oats, sugar and choc chips and stir to combine.

Whisk egg, milk and oil in a medium bowl. Pour into flour mixture. Stir until just combined. Fold through raspberries. Spoon mixture into prepared muffin pan.

Bake for 16 – 18 minutes or until a skewer inserted at centre comes out clean. Stand muffins in pan for 5 minutes. Transfer to a wire rack to cool.

 

Nutty Flapjacks

After a failed attempt to make gluten free orange and almond cupcakes, I needed to make something simple – using just the ingredients in my cupboard – to restore my confidence.  And nothing could be simpler than this recipe.  The combination of roasted hazelnuts, oats and golden syrup is delicious.  It kept very well, so I ate it for nearly week as breakfast.

Nutty Flapjacks

 

200 g traditional rolled oats
115 g roasted hazelnuts, finely chopped
55 g plain flour
2 tablespoons golden syrup
85 g raw caster sugar

 

Preheat oven to 180C. Grease and line a 16x26cm slice pan with baking paper.

Place rolled oats, hazelnuts and flour in a large bowl and mix.

Place butter, golden syrup and raw caster sugar in a small saucepan over a low heat and stir until melted and combined. Pour onto the dry ingredients and mix well. Spoon the mixture into the prepared pan. Use the back of a soup/dessert spoon to smooth the surface.

Bake for 20 – 25 minutes, or until golden and firm to the touch. Use a knife to score lines into the slice to make 16 pieces and allow to cool completely in the pan.

Remove from pan and cut with a sharp knife.