Blueberry Swirl Muffins

Blueberry Swirl Muffins

Makes: 12

Ingredients:

1 cup frozen blueberries
2 tablespoons sugar
2 tablespoons water
2 cups SR flour
1/2 cup sugar
1 egg, lightly beaten
1/4 cup butter, melted
1 cup milk

Method:

In a small saucepan place the frozen blueberries and the 2 tablespoons of sugar and water, simmer for 10 minutes until the berries have broken down and you have a smooth mixture, set aside and allow to cool
Preheat oven to 180 degrees Celcius and prepare a muffin tin by lining with muffin cases and spraying the inside of the muffin cases with cooking spray
Place all remaining ingredients into a mixing bowl and mix using a wooden spoon until well combined
Fill each of the muffin cases about 2/3 full or evenly across the 12 muffins cases
Pour the blueberry mixture into a piping bag
Place the tip of the piping bag into the muffin and squeeze a generous amount into the centre of the muffin batter, repeat with all muffins
Using a cake skewer to swirl the blueberry mixture around the muffin, do this by starting in the centre and working the skewer around in circular and figure 8 patterns
Bake for 20 minutes until golden brown.

Recipe Notes:

Store in an airtight container for a maximum of 5 days
This recipe is freezer friendly to be consumed within 3 months
You will find an ice-cream scoop will almost perfectly fill your muffin case to 2/3 full
Do not throw out any remaining berry mixture, you can freeze for the next batch of muffins or add to some natural or greek yoghurt for a delicious treat.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Baked Passionfruit Cheesecake

Baked Passionfruit Cheesecake

Serves: up to 12 people

Ingredients:

250g sweet plain biscuits
125g butter, melted
750g light cream cheese, room temperature
3/4 cup caster sugar
1 cup natural yoghurt
1 teaspoon vanilla extract
170g can passionfruit pulp
3 eggs

Method:

Use a food processor to crush the biscuits to resemble coarse breadcrumbs
Stir through the melted butter
Spread the biscuit mixture evenly over the base and up the sides about 2cm high of a 22cm springform cake tin
Place in the fridge to cool
Preheat the oven to 160 degrees Celcius
Use your electric mixer to beat the cream cheese and the sugar together until smooth
Add in the yoghurt, vanilla and passionfruit pulp and mix until well combined
Finally add in one egg at a time until all combined
Pour the mixture into the prepared tin and then bake in the oven for 60 minutes
Remove from the oven and allow to cool to room temperature
Cool in the fridge for a minimum of 4 hours but preferably overnight.

Recipe Notes:

Store covered in the fridge for a maximum of 5 days
This recipe is freezer friendly to be consumed within 30 days

Slow Braised Beef Cheeks – C4K Kitchen// 3e3;case"diversity":return g.fillText(h(55356,57221),0,0),c=g.getImageData(16,16,1,1).data,g.fillText(h(55356,57221,55356,57343),0,0),c=g.getImageData(16,16,1,1).data,e=c[0]+","+c[1]+","+c[2]+","+c[3],d!==e;case"simple":return g.fillText(h(55357,56835),0,0),0!==g.getImageData(16,16,1,1).data[0];case"unicode8":return g.fillText(h(55356,57135),0,0),0!==g.getImageData(16,16,1,1).data[0]}return!1}function e(a){var c=b.createElement("script");c.src=a,c.type="text/javascript",b.getElementsByTagName("head")[0].appendChild(c)}var f,g,h,i;for(i=Array("simple","flag","unicode8","diversity"),c.supports={everything:!0,everythingExceptFlag:!0},h=0;h// //

Dairy Free Egg Free Banana & Date Loaf

Dairy Free Egg Free Banana & Date Loaf

Makes: 1 loaf cake

Ingredients:

200ml warm water

2 tablespoons chia seeds

1 cups plain flour

3/4 cup wholemeal plain flour

1/2 cup pitted dates, chopped

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Pinch salt

1/2 cup coconut oil

1/4 cup honey

1 teaspoon vanilla extract

4 over ripe mashed bananas

Method:

Soak the chia seeds in the water for 15 minutes

Preheat your oven to 170 degrees Celsius and prepare a loaf tin by greasing and lining with baking paper

Mix the flours, dates, baking powder, cinnamon, nutmeg and salt in a mixing bowl until well combined and the dates are coated in dry mixture

In a second bowl mix together the water/chia mixture with the coconut oil, mashed banana, honey and the vanilla and stir well until you have a smooth consistency and well combined

Gradually add in the flour mixture in 1/2 cup at a time folding in with a spatula and add more when fully combined

Pour the batter into the prepared tin and bake for 55-60 minutes until golden brown and a cake skewer comes out clean when inserted into the thickest part of the cake

Cool in the cake tin for 10 minutes before transferring to a wire cooling rack

Recipe Notes:

Store in an airtight container below 27 degrees for a maximum of 5 days

This recipe is freezer friendly to be consumed within a period of 6 months

This is a great recipe to freeze in individual slices to place in a lunchbox

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Choc Chip Milkies

Choc Chip Milkies

Makes: approximately 48

Ingredients:

2 cups rolled oats**

1 1/2 cups SR flour

1 teaspoon baking powder

3 tablespoons brewers yeast**

2 tablespoons ground flaxseed**

1 tablespoons wheatgerm**

1 cup brown sugar, lightly packed

250g dark chocolate chips

150g milk chocolate chips

2 eggs, lightly beaten

150g butter, melted

1 teaspoon vanilla bean paste**

1/2 milk

1/4 cup maple syrup

Method:

Preheat the oven to 180 degrees Celsius and line 2 baking trays with baking paper

Combine all of the dry ingredients and mix well

Create a large well in the centre of the dry ingredients and add in the remaining ingredients

Using a wooden spoon or a spatula to fold all the ingredients in together until combined, ensuring you have mixed through everything not just the top layer

Roll about 1 tablespoon on mixture into a ball and place on the baking tray then slightly flatten with your finger tips

Repeat placing the next ball approximately 3cm away to allow the milkies to expand

Repeat until you have use all your mixture or you may need to cook in 2 batches, depending on the size of your oven

Bake the milkies for 12-14 minutes until golden brown

Allow to cool for 5 minutes before transferring to a wire rack to cool completely

Recipe Notes:

Store in an airtight container for a maximum of 7 days

The uncooked mixture is freezer friendly, it is recommended you freeze the mixture in balls so that they are ready to bake straight from the freezer.

Recipe Sponsor:

This recipe has been proudly sponsored by Aussie Health Products with the supply of specialty ingredients (marked with ** in the ingredients list) for the creation of this recipe.

Check out their website using the link above to view their huge range of well priced products, easy ordering and quick processing of your orders for all speciality items within this recipe

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Dairy Free Egg Free Chocolate Glazed Donuts

Dairy Free, Egg Free Chocolate Glazed Donuts

Makes: 12 mini donuts or 6 large donuts

Ingredients:

1 1/2 cups flour

2 teaspoons baking powder

2 teaspoons vanilla

1/4 cup brown sugar

Pinch salt

3/4 cup almond milk

3 tablespoons canola or coconut oil

Glaze Ingredients:

1 cup icing sugar

2 tablespoons nuttalex

2 tablespoons almond milk

1/4 cup unsweetened cocoa powder

Method:

Preheat your oven to 180 degrees Celsius and prepare your donut tin by well greasing

Place all ingredients for the donuts into a mixing bowl and using electric beaters for 2-3 minutes until the mixture comes together

Fill your donut tin to approximately 3/4 capacity with batter

Bake the mini donuts for 12-14 minutes or a standard sized donuts for 16-18 minutes

Remove the donuts to cool on the wire rack completely before glazing

To prepare the glaze place all the ingredients into a small saucepan over a medium-low heat and using a spatula to mix the ingredients as they melt together

When you have a thick glossy glaze remove from the heat and dip the donut into the glaze

Sprinkle with your choice of topping or leave with a smooth glaze

Repeat with all donuts

You may need to slightly reheat the glaze if it cools too much and become to thick to coat your donuts.

Recipe Notes:

Store in an airtight container for the maximum of 5 days.

This recipe is freezer friendly to be consumed within 3 months.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Slab Cake

Slab Cake

Serves: 30 people

Ingredients:

350g butter, room temperature

3 cups plain flour

2 teaspoons baking powder

1 teaspoon salt

1 1/2 teaspoon vanilla

1 1/2 cup sugar

1 cup milk

8 egg whites

Method:

Preheat the oven to 180 degrees (160 degrees for fan forced oven) and grease and line a slab cake tin that is 20 x 30cm

Sift flour, baking powder and salt together

Cream the butter and 1 cup of sugar together until light and fluffy, approximately 5 minutes

Add vanilla and milk fold through the flour mixture 1/2 cup at a time until all combined then set aside

Beat the eggs whites in a clean bowl until foamy, then add in the extra 1/2 cup sugar and beat until stiff and gloss, approximately 5 minutes

Fold the egg mixture into the batter mix 1/3rd at a time

Transfer the well mixed batter into a baking tray and smooth evenly

Bake for 35-45 minutes

Allow to cool for 10 minutes in the baking tin before transferring onto a wire rack to cool completely

Recipe Notes:

Store fully wrapped in glad wrap or in an air tight container for a maximum of 3 days before use

This recipe is freezer friendly, wrap completely in gladwrap, double layered for up to 30 days before use, to make your icing and decorating experience easier start decorating when the cake has half defrosted.

This recipe is an ideal, easy and delicious recipe to use with heavier icing like fondant and is also a suitable cake to carve to desired shape

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Mash Puffs

Mash Puffs

Makes: 8-9 mini muffins

Ingredients:

1/2 – 3/4 cup left over mash potato

1 tablespoon plain flour

1 tablespoon grated parmesan

1 egg yolk

Method:

Preheat your oven to 180 degrees Celsius and grease very well a silicon mini muffin tray with rice bran oil or canola oil cooking spray

Mix all ingredients until well combined

Spoon the mixture into the prepared muffin tray

Bake in the oven for approximately 15 minutes until golden brown

Allow to cool slightly before popping out of the muffin tray

Recipe Notes:

Store in an airtight container in the fridge for a maximum of 5 days

This recipe is freezer friendly to be consumed within 3 months

Left over mash potato means mash that has already had butter and milk added to your preferred consistency, if you are making a new batch of mash you will need to adjust the recipe to add in butter and milk accordingly

Additional diced steamed vegetables can be stirred through as desired, the picture shown has peas, corn and diced carrots mixed through the mash potato prior to starting the recipe.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Gluten Free Dairy Free Ham & Cheese Scrolls

Gluten Free Dairy Free Ham & Cheese Scrolls

Makes: 15-18

Ingredients:

2 teaspoons yeast

2 teaspoons caster sugar

1 cup warm water

1 1/2 cups gluten free SR flour

1 1/2 cups gluten free plain flour

1 tablespoon psyllium husk

2 tablespoons minced garlic

200g shredded ham

12 sliced of vegan cheese

Method:

Add the yeast and sugar to the warm water and stir well, allow to sit for 10 minutes to activate the yeast until it is foamy on the surface

In a large mixing bowl combine the 2 flours and the psyllium husk and mix well

Make a well in the centre of the dry ingredients and pour in the activated yeast and all of the liquid into the well

Using a butter knife to fold the dry flour into the centre of the mixing bowl where the liquid is and continue to mix until you have a dough that has just come together

Turn the mixture out onto a dry clean bench and knead the dough for about 10 minutes once the dough is smooth and has come together

Place the dough in a lightly oiled bowl and cover with alfoil and allow to sit for 90-120 minutes

Remove the alfoil and punch out the air pockets in the dough

Turn the dough out onto a dry lightly floured and clean surface and roll the dough into a rectangle roughly 20 x 35cm

Spread the minced garlic evenly over the rolled out dough followed by evenly sprinkling the shredded ham and top with the cheese

Roll the dough into a log shape until well sealed

Slice the dough into about 1 – 1 1/2cm thick scrolls and lay them flat (with the scroll facing upwards) onto a baking tray that has been lined with baking paper

Loosely cover the scrolls with glad wrap and place is a dark dry place to allow to pro for 30-60 minutes

Preheat the oven to 180 degrees Celsius

Once the scrolls have finished proofing bake for 20-25 minutes until golden

Allow to cool on a wire rack completely before bagging to keep or freeze

Recipe Note:

Store in an airtight container below 27 degrees for a maximu

This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Nana Tana Uglies

Nana Tana Uglies

Makes: 12

Ingredients:

3 ripe mashed bananas

1/4 cup natural yoghurt

1 cup rolled oats

1 cup sultanas

1 teaspoon cinnamon

Pinch salt

Method:

Preheat your oven to 180 degrees Celsius and line a cooking tray with baking paper

In a mixing bowl mash your bananas well using a fork

Add in the remaining ingredients and stir until well combined

Dollop the mixture onto the prepared baking tray for 15-20 minutes until golden

Allow to cool completely for 10 minutes on the tray before moving to a wire cooling rack.

Recipe Notes:

Store in an airtight container in the fridge

This recipe is freezer friendly to be consumed within 6 months

Flavoured (including vanilla) yoghurt is able to be used but will deliver a sweeter finish than using natural yoghurt.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Sour Cream Pie

Sour Cream Pie

Serves: 6-8

Ingredients:

1 small onion, finely diced

200g ham, shredded

300ml lite sour cream

6 large eggs (or 8 small eggs)

2 cloves garlic, finely grated

1/4 cup SR flour

1 tablespoon fresh chives, finely chopped

Method:

Preheat your oven to 180 degrees Celsius and grease a quiche pan very well with cooking spray

Evenly spread the onion and ham over the base of the prepared pan

In a small jug whisk together the remaining ingredients until well combined and the sour cream is smooth and evenly mixed

Pour the whisked mixture evenly over the quiche pan

Bake in the oven for 35-45 minutes until golden brown and set in the middle

Recipe Notes:

Store in an airtight container in the fridge for a maximum of 5 days

This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.