2 1/2 cups self-raising flour
2/3 cup rolled oats
1/3 cup sultanas
1 1/4 cups milk
1/2 cup honey
1 egg, lightly beaten
90g butter, melted
Preheat oven to 180°C. Lightly grease a 6-hole, 3/4-cup capacity non-stick muffin pan.
Sift flour into a large bowl. Add 1/2 cup oats and sultanas. Stir to combine. Make a well in the centre. Combine milk, egg, butter and honey in a jug. Pour milk mixture into the well. Using a large metal spoon, stir until just combined (don't over-mix).
Spoon mixture into muffin holes until three-quarters full. Sprinkle muffins with remaining oats. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 1 minute. Turn out onto a wire rack to cool. Serve.
Hummus with Homemade Crackers
200g (1 cup) dried chickpeas, soaked in water overnight
1/4 teaspoon bicarbonate of soda
1 clove garlic
140g (1/2 cup) tahini
2 lemons, juiced
Olive oil, to serve
Rinse and drain chickpeas, then place in a saucepan. Cover with cold water, then stir in bicarbonate of soda; this helps soften the chickpeas. Bring to the boil over high heat, then reduce heat to medium and simmer for 50 minutes or until tender.
Drain chickpeas, reserving 125ml (1/2 cup) cooking liquid and 1 tablespoon chickpeas. Cool slightly, then process in a food processor until smooth. Add garlic, tahini and lemon juice, season with salt, then process until very smooth. If the hummus is too thick, add reserved cooking liquid, 1 tablespoon at a time, until it has reached the desired consistency. (Hummus thickens as it cools, so check the consistency just before serving.) It will keep in an airtight container in the fridge for up to 1 week. Makes 2 cups. 3 Spoon hummus into a bowl, drizzle with olive oil, and scatter with reserved chickpeas to serve.
1 1/2 cups sunflower seed kernels
1/2 cup linseeds
1/2 cup raw buckwheat
1/4 cup chia seeds
1 teaspoon salt
1 1/2 cups warm water
Place all the ingredients in a bowl. Set aside, stirring occasionally, for 20 minutes or until water has absorbed.
Preheat the oven to 160/140 fan forced. Line 2 baking trays with non-stick baking paper. Press the sunflower mixture firmly, in a thin layer, over each prepared tray, ensuring there are no gaps. Bake for 1 hour or until golden and crisp. Cool and break into large pieces.
140g unsalted butter
200g dark chocolate
200g light muscovado sugar
2 teaspoons vanilla extract
1 egg yolk
85g plain flour
75g walnuts, lightly toasted, chopped
Sifted cocoa powder, to dust
Preheat the oven to 160°C. Grease and line the base of an 18cm square cake pan. Place the butter and chocolate in a heatproof bowl over a pan of simmering water (don't let bowl touch water). When butter and chocolate have melted, remove from heat and allow to cool slightly. Beat the sugar, vanilla and a good pinch of salt into the mixture. Whisk in the eggs one at a time, beating well after each addition, then add egg yolk and flour, beating until smooth.
Fold in the walnuts and pour mixture into pan, smoothing the top. Bake for 40 minutes or until a skewer comes out with a few moist crumbs attached (not sticky batter). Allow to cool, then turn onto a wire rack and peel off lining paper. Cut into 12 neat squares and dust with cocoa before serving.
Choose snacks that really fill you up like hummus or a handful of almonds. This will mean that when you get to lunch or dinner your not ravenous.
Dessert is one of the best meals of the day. Try not to eat dessert too late and opt for something nice and light most nights like starwberries with greek yogurt and once a week splurge with chocolate cake.
A life full of balance means enjoying the things you love. Delicious snacks and desserts is one of them. Having something occasionally makes it that much more delicious!
3 medium apples peeled, cored and diced
1 tablespoon of lemon juice
1 tablespoon of rice malt syrup or maple
¼ cup water
1/3 cup of almond meal
1/3 cup of brown sugar
1/3 cup of rolled oats
60g butter, chopped
Preheat oven to 180C/160C fan-forced. Combine apples, juice, rice malt syrup and water in small saucepan over low-medium heat. Cook, stirring for 3 minutes or until apple is slightly softened.
To make the crumble, combine almond meal, brown sugar, oats and butter in a bowl. Use your fingertips to rub the butter into the flour mixture until the mixture resembles breadcrumbs.
Transfer apples into a 3 cup-capacity ovenproof dish, draining off most of the liquid. Sprinkle crumble mixture over the apples. Bake in oven for 20-25 minutes or until golden. Enjoy with some cream or ice-cream.
3 ripe bananas
½ cup Greek yogurt
1/3 cup maple syrup
1 tablespoon of vanilla
1 ½ cups of all-purpose flour
1/3 cup cocoa powder
1 ½ teaspoon of baking soda
½ cup of dark chocolate (good quality)
A little extra chocolate to grate on top
½ cup of dark chocolate
½ cup of whipping cream
Preheat oven to 160C fan-forced. Butter a large round cake tin and line the bottom of the tin with baking paper.
In a blender or food processor, combine the bananas, Greek yogurt, maple syrup and vanilla. Blend until smooth (1-2 minutes)
Pour the blended mixture into a mixing bowl. Add eggs and mix it in. Add flour, cocoa powder, baking soda and mix until completely combined. Using a saucepan fill with a little water and place a bowl on top (ensure the bowl and water are not touching) place the chocolate in the bowl and heat the water. This will melt the chocolate. Once melted add into the mixture and combine well.
Pour the cake into the tin and cook for 25-35 minutes or until toothpick comes out clean.
To make ganache, place chocolate and cream in the same bowl and keep on low heat and stir until well combined.
Allow the cake to cool for 30 minutes and pour ganache over cake. Using left over chocolate to grate over cake. Serve on its own or with some cream.
Pumpkin & Date Scones
3 cups of self-raising flour
Pinch of cinnamon
Pinch of nutmeg
30g butter, chopped and cubed
2 tablespoons of brown sugar
1 cup of chopped dates
1 ½ cup of milk
1 ½ cups of steamed mashed butternut pumpkin
Flour to dust
Preheat oven to 200C fan-forced. Lightly dust a large oven tray with flour. Stift the flour, cinnamon and nutmeg into a large bowl. Add the butter and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar and dates and stir to combine.
Make a well in the centre of the flour mixture and pour milk and pumpkin and use a butter knife in a cutting action to stir until a soft but stick dough forms.
Turn dough out onto a lightly floured surface and gently knead until dough just comes together (don’t over kneed). Form dough into a 2cm- thick disc. Using a 2cm round cutter cut out scones, you should get about 12 – 16 scones.
Place scones onto baking tray and bake for 20-25 minutes or until golden brown. Allow to cool slightly and serve with butter, jam or cream.