Cinnamon & Almond Rice Bubble Slice

Bliss balls and raw vegan slices are wholesome and nutritious, but they are also quite expensive to make.  So far my family haven’t embraced my efforts at making squeaky “clean” treats, so I have dialled back quite a bit on the “superfood” additions.

Cinnamon & Almond Rice Bubble Slice

The result so far is this recipe which is based on the old-fashioned rice bubble slice but with the addition of some nuts and seeds and a little spice, it is more nutritious than the original slice but not so hard on the budget as the maxed-out wholefood versions.

Cinnamon & Almond Rice Bubble Slice

Cinnamon & Almond Rice Bubble Slice

Ingredients

  • 120 g butter
  • 50 g (¼ cup) brown sugar
  • 75 g (3 T) honey
  • 2 tsp vanilla extract
  • 75 g (3 cups) puffed rice
  • 1 ½ cup sliced almonds
  • 140 g (1 cup) sunflower seeds
  • 3 tsp ground cinnamon

Instructions

  • Place butter, sugar and honey in a small pot over medium heat.
  • Heat until the sugar is dissolved then bring to the boil. Simmer for about 3 minutes, the mixture should be syrupy.
  • Place the remaining ingredients into a large bowl.
  • Once the syrup is ready, remove from the heat and pour over the rest of the ingredients. Mix thoroughly, making sure all the dry ingredients are covered with the sticky syrup.
  • Press firmly into a greased & lined 18 x 27 cm baking tin then place in the refrigerator to set.
  • Cut into 20 -24 pieces and store in an airtight container in the fridge to keep the slice firm.
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http://sevengreenapples.com/baking/unbaked-slice/cinnamon-almond-rice-bubble-slice/

Dairy Free Apple Muffins

Dairy-Free Apple Muffins
I’ve had the recipe leaflet for Dairy Free Apple Muffins from Countdown supermarket stuck to the freezer for ages and keep thinking I should make them one day.

One day finally happened ……. and now this recipe is filed in the ‘I should make these again one day’ section as they’re pretty good muffins.

The original recipe is here; I have tweaked the recipe in a very minor way by using ingredients I prefer to use.

Dairy Free Apple Muffins

Yield: 12

Ingredients

  • 1 medium egg
  • 250 ml (1 cup) non-dairy milk
  • 125 ml (1/2 cup) mild tasting olive oil
  • 300 g (2 cups) plain white flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 2 Granny Smith apples
  • 150 g (3/4 cup) brown sugar
  • 1/2 teaspoon ground cinnamon, extra
  • 2 teaspoons caster sugar

Instructions

  • Preheat the oven to 180ºC (160º C fan-forced).
  • Lightly grease or line a 12-hole muffin pan.
  • Place the egg into a small bowl and whisk until it is lightly beaten. Add the non-dairy milk and oil and whisk to combine.
  • Sift the flour, baking powder and soda and cinnamon into a large bowl.
  • Finely dice one of the apples (removing and discarding the core, but keeping the peel) into the flour.
  • Add the brown sugar into the egg mixture and stir to combine and break up the sugar (especially if you have used a cup rather than the weight as it needs to be firmly packed into the cup to get the right amount of sugar).
  • Add the wet ingredients to the dry and gently fold until the ingredients are just combined.
  • Divide the mixture evenly between the 12 muffin cases.
  • Slice the other apple into 24 even slices (discarding the core, but keeping the peel). Place two slices on top of each muffin.
  • Bake for 20 minutes or until they spring back when lightly pressed.
  • Combine the second measure of ground cinnamon with the caster sugar and evenly sprinkle over the top of the hot muffins.
  • Set aside to cool for 10 minutes before removing from the muffin tins and allowing to cool completely on a wire rack.
  • Store in an airtight container and eat within 2-3 days.
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http://sevengreenapples.com/baking/dairy-free-apple-muffins/

My adjustments:

  • I have added in measurements in mls and grams as not all cups are created equal the world over.
  • I use lactose-free milk or almond milk instead of soy milk
  • I use a mild tasting olive oil, also referred to as lite olive oil, instead of vegetable oil
  • I never have self-raising flour on hand so I just use regular flour and add baking powder (1 teaspoon of baking powder to 1 cup of regular flour)
  • I misread the recipe and added all of the cinnamon into the mixture but I like the spicy flavour so I left it that way
  • I never peel the apples, just wash them well.
  • I thought that 3 teaspoons of caster sugar was almost too much to sprinkle on top as I ended up going back over already-sprinkled muffins just to use it all up so I have reduced the sugar down to 2 teaspoons.

Block of Choc Brownie

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This brownie is very easy and quick to whip up when unexpected visitors arrive and it can be served with coffee or as a dessert.  Use one bowl and there is very little to clean up.  The finished brownie is crunchy around the edges, chewy on top and moist in the middle.  If you like chewy more than gooey, leave the brownie in the oven for an extra 3-4 minutes.  White sugar will give a crustier top than raw sugar. I usually make this brownie with 72% cocoa dark chocolate to keep it dairy-free however the 33% cocoa with toasted coconut is extremely popular.  Any of the nut chocolates work well as does white chocolate.  Chocolate with a flavoured toffee shard such as mint or hokey-pokey turn out a delicious but sticky brownie as the toffee shards melt and sink to the bottom.
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Block of Choc Brownie

Ingredients

  • 4 medium eggs
  • 200 ml lite olive oil
  • 50 ml almond milk (or other non-dairy milk alternative)
  • 2 teaspoons vanilla extract
  • 400 g (2 ½ cups) raw sugar
  • 70 g (2/3 cup) cocoa powder
  • 75 g (1/2 cup) white flour
  • 1 teaspoon baking powder
  • 250 g block of chocolate, roughly chopped

Instructions

  • Preheat oven 160ºC and grease and line a 33 cm x 23 cm slice tin.
  • Place eggs, oil, milk and essence into large bowl and whisk until combined. Sift in cocoa powder, flour and baking powder. Add sugar and chocolate. Stir until combined.
  • Pour brownie batter into prepared baking tin.
  • Bake for 40-45 minutes for moist & gooey in the middle chocolate brownie or leave in the oven for a little longer if you like the brownie chewy all the way through.
  • Remove from the oven and leave to cool.
  • Cut into pieces (between 20 – 24 pieces) and dust with icing sugar to serve.
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http://sevengreenapples.com/baking/block-of-choc-brownie/

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Variation: Toasted Coconut Brownie

Use the 33% cocoa milk chocolate block with toasted coconut, use coconut milk instead of almond milk.  Sprinkle the brownie with ½ cup toasted chocolate chips before placing in the oven.

Variation: Dark Gingerbread Brownie

Use 62% or 72% dark chocolate and add 2 teaspoons of gingerbread spice mix when adding the flour.  Sprinkle brownie with ½ cup chopped crystallized ginger before placing it in the oven.

Gingerbread Spice Mix

2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
Combine spices in a small airtight jar.

Prune & Cardamom Biscuits (Cookies)

Prune & Cardamom Biscuits (Cookies)This recipe was created to use a bag of diced prunes that were purchased (in error) instead of whole prunes.  The result were biscuits so tasty that I had to make them again – this time using whole prunes that I diced and dusted in a little flour so they didn’t clump together otherwise all the prune would end up in just a few of the biscuits.
Prune & Cardamom Biscuits (Cookies)

Left to right: Prune & Cardamom, Double Chocolate & Ginger, Apricot & Almond

Prune & Cardamom Biscuits

Yield: 18-24 depending on the size of the spoonful.

Ingredients

  • 170 g butter, melted
  • 200 g (1 cup) brown sugar
  • 125 g (½ cup) white sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 300 g (2 cups) pure plain flour
  • ½ tsp baking soda
  • 2 tsp ground cardamom
  • 150 g (3/4 cup) dark chocolate drops
  • 150 g (3/4 cup) diced prunes

Instructions

  • Preheat the oven to 165ºC. Grease and line a baking tray.
  • Combine melted butter and sugars in a large bowl and whisk until well blended.
  • Whisk in vanilla and eggs until the mixture is light and creamy.
  • Sift in flour, baking soda and cardamom.
  • Add the chocolate drops and diced prunes.
  • Stir the mixture well so all the ingredients are combined.
  • Refrigerate the mixture for at least 15 minutes.
  • Place spoonfuls onto the prepared baking tray about 8cm apart.
  • Bake for 15-20 minutes.
  • The biscuits are still soft once baked so leave on the tray for five minutes to firm up.
  • Transfer the biscuits to a wire rack to cool completely.
  • Store in an airtight container

Notes

Variation: Double Chocolate & Ginger Biscuits Reduce the flour by ½ cup and replace with ½ cup cocoa powder Replace ground cardamom with ground ginger Replace diced prunes with diced crystallized ginger

Apricot & Almond Biscuits Replace vanilla extract with almond extract. Omit the ground cardamom Replace the dark chocolate drops with slivered almonds Replace diced prunes with diced dried apricots

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http://sevengreenapples.com/baking/prune-cardamom-biscuits-cookies/

Golden Raisin, White Chocolate & Madeira Cake

Christmas cake: some love it (its cake so what’s not to like?) but some people hate fruit cake of any kind.  This light cake might just change their minds about fruit cakes; it has just enough raisins to add texture and a subtle flavour.

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Banana & Chocolate Bran Muffins

I haven’t baked in a while (like a couple of weeks) and it is shows.  I got my muffin mixture all spooned out into the muffin papers and ready for the oven when I noticed my bowl of soaked sultanas was still on the bench. Oh well, my Sultana, Banana & Chocolate Bran Muffins just morphed into Banana & Chocolate Bran Muffins. Continue reading

Anzac Biscuits (Dairy-Free)

Anzac Biscuits (Dairy-Free)
Anzac biscuits are a well-known and equally well-loved biscuit (cookie) that we share with our cousins over the ditch in Australia.  There are heaps and heaps of recipes out in cyber-space, most of which have rolled oats, coconut and golden syrup.  Some add spices, nuts, dried fruit or even chocolate: Dean Brettschneider has a delicious fruity Anzac biscuit here that includes sunflower seeds, dried figs and dried apricots.  Chelsea Sugar have a delicious version with chocolate chips and dried apricots.  And I have created a version (with apple syrup instead of golden syrup) that are studded with golden chunks of dried apple that I call Applezacs.  As an aside there is also an interesting history about the Anzac biscuits that can be read on the National Army Museum website here.
Anzac Biscuits (Dairy-Free)
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White Chocolate & Lime Syrup Cake

White Chocolate & Lime Syrup Cake
Two cakes in a row…. but cake is a good thing particularly when paired with a nice hot coffee and a good book. Continue reading

Double Chocolate Banana and Milk Kefir Cake

Double Chocolate Banana & Milk Kefir Cake
A few years ago I hopped onto the fermenting wagon with enthusiasm.  Perhaps too much enthusiasm as bottles of water kefir and kombucha took over the fridge followed by milk kefir and kimchi.  Production far outstripped demand and we ended up having way too much so I have scaled back my efforts.  Currently I am only making milk kefir as it is a wonderful product to have on hand for baking.  I use it in place of yoghurt, sour cream or buttermilk.  I do have yoghurt, sour cream and sometimes buttermilk in the fridge but they are “earmarked” for other things and I can always rely on having milk kefir to use up. Continue reading

Bushwalker Cookies with Apple (Dairy-free)

Bushwalker Cookies with Apple

When I originally began this blog it was my intention to take regular recipes and see how I could ramp them up with flavours of apple.  I have done a fair bit of adding apple to recipes but have failed to add them to my blog before the bottomless-pit-teenagers manage to remove all trace of such baking experiments. Continue reading