Sweets
One Bowl Blueberry Muffin
Isabella Sheman
Ingredients Method
2½ cups self-raising flour sifted 1 tsp. baking powder 1 cup caster( superfine) sugar ½ cup vegetable oil 1 egg ½ cup milk 1 tsp. vanilla extract 300g fresh or frozen blueberries Granulated sugar, for sprinkling
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Preheat oven to 180 degrees. Place the flour, baking powder and sugar in a bowl. Make a well in the centre and place the oil, egg, milk and vanilla. Break the yolk from the egg, and then combine the ingredients together. Add the blueberries and mix to combine. Spoon mixture into a 12-hole, ½-cup capacity( 125ml), muffin tin lined with paper patty cases. Sprinkle the tops with sugar and bake for 30 – 35 minutes or until cooked when tested with a skewer. Remove from tin and cool on a wire rack. Alternatively, you can substitute the blueberries for any flavour you desire. Some suggestions include frozen raspberries, banana and choc chip, banana and walnut and frozen mixed berries.
Raw Coconut Lime Tart
Zuzana Gocikova
Ingredients Method
For the crust 150g of organic cashew nuts 3 tbsp. of organic coconut oil
Sweetener of your choice: brown sugar / coconut sugar / agave syrup
For the filling 1 organic coconut milk 2 tsp. of organic coconut oil 4 tbsp. of coconut flour
4 tsp. of brown sugar / coconut sugar / agave syrup
Juice from one lime
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Pulse the cashews in a blender, until a fine powder is formed. Add coconut oil and the sweetener of your choice. Mix together until a firm dough is created. Use your hands to add the mixture to the bottom of the tart pan. Press evenly into the pan and place in the refrigerator while preparing the filling( for at least 1 hour). Mix all the other ingredients together and scoop them into the chilled tart crust. Smooth the top with a spatula. Place tart in the freezer until frozen solid( at least 4 hours). Let thaw for 20 minutes before serving. Top with coconut( just lightly fried on a pan) and lime wedges.
Healthy Fruit Cake
Sharon Beggs
Ingredients Method
500g mixed dried fruit 1 cup apricot nectar 1 tsp. mixed spice 1 tsp. bicarb soda 2 tsp. honey 1 cup cooked mashed pumpkin 1 ½ cups self-raising flour
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Preheat oven at 160 degrees. Simmer mixed fruit and apricot nectar for 3-5 minutes then let cool. When cool, add dry ingredients, mashed pumpkin and honey. Place mixture into greased and lined 20cm square pan. Bake for 1 hour-1 hour and 15 minutes, then let cool for 10 minutes before turning out onto rack.
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