Jelly Slice

Makes: 24 squares

Base Layer Ingredients:

• 250g scotch finger biscuits
• 150g butter, melted
• Pinch cinnamon

Middle Layer Ingredients:

• 395g can condensed milk
• 2 tablespoons lemon juice
• 1 tablespoon lime juice
• 3/4 cup boiling water
• 2 teaspoons gelatine

Top Layer Ingredients:

• 1 standard packet raspberry jelly crystals

Method:

• Grease and line a brownie tin (18 x 25cm rectangle tin) or a 20cm square tin with double layers of baking paper ensuring there is a minimum of 2cm overhang on both long sides of the tin
• Either the biscuits is a food processor until a chunky crumb and then stir through the melted butter and cinnamon
• Push the mixture firmly into the base of the prepared tin packing down firmly
• Place in the fridge for 30 minutes
• To prepare the middle layer, whisk together the condensed milk with the lemon and lime juice until combined
• Sprinkle the gelatine over the boiling water and quickly stir well until completely dissolved
• Stir the gelatine mix into the condensed milk mix and whisk until well combined and smooth
• Pour over the biscuit base and place in the fridge for 1 hour
• To prepare the top layer, follow the instructions on the jelly packet EXCEPT using 100ml less cold water than recommended
• Allow the dissolved and well mixed jelly to sit for 10 minutes to reduce to room temperature and then pour very gently over the middle layer
• Return to the fridge to set for a minimum of 3 hours, however best if left overnight
• Slice into even square and serve

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 7 days…..if it lasts that long
• This recipe is not freezer friendly

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.

Cherry Ripe Brownie

Makes: 24 squares

Brownie Ingredients:

• 3 eggs, beaten
• 1/2 cup maple syrup
• 1/4 cup milk
• 1/3 cup butter, melted
• 1/2 teaspoon baking soda
• 1 teaspoon apple cider vinegar
• 1/3 cup coconut flour
• 3 tablespoons cacao powder

Filling Ingredients:

• 300g pitted cherries, drained (fresh, frozen or canned)
• 100g shredded coconut
• 60g chia seeds
• 90g coconut oil, melted
• 2 tablespoons maple syrup

Topping Ingredients:

• 200g dark chocolate
• 1 tablespoon coconut oil

Method:

• Preheat the oven to 180 degrees and prepare either a brownie tin (18 x 25cm) or a 20cm square tin by greasing and lining with baking paper with an overhang on 2 opposite sides to allow the slice to be easily lifted out once set
• Whisk together the eggs, maple syrup, milk, butter, baking soda and the vinegar until well combined
• Mix through the cacao and coconut flour until smooth and well combined
• Pour the batter evenly into the prepared tin
• Bake for 25-30 minutes or until the centre is set
• Remove from the oven, leave the brownie in the tin and sit for at least 15 minutes before preparing the filling.
• To prepare the filling, place all the ingredients into a food processor and pulse until combined and textured with some small lumps of cherries.
• Spread the mixture evenly over the brownie base and place in the freezer while you prepare the topping.
• To prepare the topping, place the dark chocolate and coconut oil in an small heatproof bowl and sit over a saucepan of simmering water stirring with a butter knife until melted
• Spread the topping evenly over the cherry filling and place on a flat surface in the fridge for a minimum of 3 hours, but preferably overnight to allow to set.

Recipe Notes:

• To increase the vibrancy of the middle layer you can add in a small amount of red food colouring.
• To slice use a sharp blade knife dipping the blade into a jar of boiling water between each slice to easily slide the knife through the slice
• Store in an airtight container in the fridge for a maximum of 7 days (if it lasts that long)
• The brownie base is freezer friendly on its on but it is not suitable for freezing as a complete slice
• To make the brownie base dairy free you can replace the milk with coconut milk and the butter with nuttalex or coconut oil

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.

Pineapple & Coconut Cake

Makes: 1 x 20cm round cake

Ingredients:

• 2 cups SR Flour
• 2 cup desiccated coconut
• 1/2 cup caster sugar
• 1 x 440g can crush pineapple in juice or syrup
• 3 eggs, lightly beaten
• 150ml coconut oil

Method:

• Preheat oven to 190 degrees Celsius and prepare a 20cm round cake tin by lining and well greasing
• Combine flour, coconut and sugar in a large bowl
• Add in the entire can of crushed pineapple (liquid included), eggs and coconut oil
• Stir will a wooden spoon until just combined
• Pour mixture into cake pan and level evenly
• Cook for 60-75 minutes, or until golden and the cake skewer inserted into the centre of the cake comes out clean
• Allow to cook in the cake tin for 10 minutes before removing and transferring to a wire rack to cool completely
• Once cool dust lightly with icing sugar to remain dairy free or serve topped with whipped cream and a sprinkling of shredded coconut.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• The cake uniced 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.

Leftover Lunchbox Loaves

Makes: 12

Ingredients:

• 3 cups plain flour
• 1 cup warm water
• 2 teaspoons dried yeast
• 1 tablespoons caster sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2-3 cups of cold leftovers to be used as the filling

Method:

• Place flour in a mixing bowl and make a well in the centre
• In a small mixing bowl add the warm water, dried yeast, caster sugar, baking powder and salt using a whisk or fork to beat well until combined and becomes foamy from the yeast activating
• Pour the yeast mix into the well in the middle of the flour and use a wooden spoon to stir until well combined, use your hands to bring the dough together and knead on a lightly floured clean surface for approximately 8 minutes until the dough is silky smooth
• THERMO COOKING: Place the activated yeast mix into the thermo jug with the flour [Speed 6, 10 seconds] and [Speed 1, 8 minutes]
• Place the dough in a clean bowl, cover with glad wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
• Returning to your dough punch the centre of your dough down to expel any gasses and then turn onto lightly floured surface and knead for another 5 minutes until perfectly smooth then divide into 12 equal portions
• Roll one portion of the dough to approximately 8cm diameter round circle about 1cm thick and place 2 tablespoons of the leftovers in the centre and bring the dough together to enclose the filling pinching edges together to seal, turn the bun over so the seal side is down and shape to a perfect round bun shape and place on a clean plate seal side down
• Repeat with the other 11 portions of the dough until you have 12 little filled loaves
• Place them on a baking tray about 3cm apart, cover with gladwrap and place in a warm place to proof for another 60 minutes
• Preheat your oven to 180 degrees Celsius while you are doing your last proof
• Bake the leftover lunchbox loaves for 30 minutes until golden brown

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 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.

Breakfast to Go Pies

Makes: 9

Ingredients:

• 2 cups grated potatoes
• 1 small egg, lightly beaten
• 2 tablespoons SR flour
• 1/2 teaspoon garlic salt
• 1 rasher bacon, rind removed and diced
• 9 cherry tomatoes, halved
• 1 large mushroom, diced
• 1/3 cup grated cheese
• 4 eggs, lightly beaten
• 1/4 cup natural yoghurt

Method:

• Preheat your oven to 180 degrees and grease 9 muffin holes very well
• Place the grated potato, 1 small egg, flour and garlic salt in a small mixing bowl and combine well, divide into 9 even portions
• Place one of the portions in the prepared muffin hole and use either your fingers or the back of a spoon to push the mixture completely up to the sides of the muffin hole, make sure it is as even as possible with no holes
• Repeat with the oven 8 portions to create your 9 hash brown cases
• Spray lightly with some cooking spray and cook in the preheated oven for 15 minutes
• Remove from the oven leaving the hash brown cases in the muffin tray
• Divide the diced mushroom, bacon and grated cheese into 9 equal portions
• Place 1 halved cherry tomato as well as a portion of the mushroom, bacon & cheese into each hash brown case
• In a small jug whisk together the 4 eggs and the yoghurt with a pinch of salt until well combined
• Slowly pour the egg mixture over the top of each hash brown cup until level with the top
• Place back in the oven and bake for another 20 minutes until the egg is golden and set.

Recipe Notes:

• Slices of chorizo sausage and shredded spinach would also be delicious additions
• Store in an airtight container in the fridge for a maximum of 3 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.

Easy Bake Dinner Rolls

Makes: 12

Ingredients:

• 1/2 cup warm water
• 1 tablespoon dry yeast
• 2 tablespoons caster sugar
• 30 butter, melted
• 2 small eggs
• 1 teaspoon salt
• 2 1/2 cups plain flour

Mixer Method:

• In a large mixing bowl add the warm water, yeast and sugar, stir gently and set aside for about 10 minutes until the top is foamy telling you the yeast is activated
• Add in the butter, eggs and salt and mix well
• Add in the flour 1 cup at a time using a butter knife or wooden spoon to combine until you have added in all the flour.  You know the dough is ready when it pulls away from the sides and forms a ball of dough in the middle
• Turn the dough out onto a clean and lightly floured bench and knead the dough for about 5 minutes until the dough is soft and stretchy
• Continue with the Roll, Proof & Bake Method.

Thermo-method

• Place warm water, yeast and sugar in the jug [Speed 1, 37 degrees, 10 seconds]
• Sit for 10 minutes with the lid on the allow the yeast to activate
• Add in the butter, eggs and salt [Speed 6, 10 seconds]
• Add in all the flour [Speed 6, 10 seconds]
• Knead for 5 minutes [Speed 1, 5 minutes]
• Turn the dough out onto a clean lightly oiled surface
• Continue with the Roll, Proof & Bake Method.

Roll, Proof & Bake Method:

• Divide the dough into 12 even portions and roll each portion into a smooth round balls
• Lightly grease the sides and line the base of a 18 x 25cm tin and then place the dough balls evenly in the pan ensuring equal amount of room between the balls for the dough to rise
• Cover with glad wrap and put the rolls in a warm place for 60-90 minutes or until they have doubled in size
• Preheat your oven to 180 degrees Celsius
• Bake the rolls for 15-18 minutes or until golden brown.

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• This recipe is freezer friendly.

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.

Lemon Blondie Slice

Makes: 24 pieces

Ingredients:

• 3/4 cup wholemeal plain flour
• 3/4 cup plain flour
• 1/4 cup caster sugar
• 1/4 teaspoon salt
• 2 tablespoons maple syrup
• 1/2 teaspoon baking soda
• 3 eggs
• 1/3 cup natural yoghurt
• 1/4 cup coconut oil
• 2 lemons, zested and juiced

Glaze Ingredients:

• 1 cup icing sugar
• 2 tablespoons lemon juice

Method:

• Preheat the oven to 180 degrees Celsius and prepare a brownie tin by greasing well and lining with baking paper
• Place all the ingredients for the Blondie ingredients in a mixing bowl and mix with a wooden spoon for about 30-60 seconds until well combine
• Pour the batter into the prepared baking tin and spread out evenly
• Bake for 20 minutes
• Remove from the oven and allow to sit for 5-10 minutes while you prepare the glaze
• To make the glaze place the icing sugar and lemon juice in a small mixing bowl and stir with a butter knife until silky smooth
• Gently lift the blondie out of the brownie tin using the overhang of the baking paper to lift and move to a wire cooking rack
• Once on the wire cooling rack spread the glaze over while the blondie is still hot
• Allow to cool completely and the glaze to set, approximately 60 minutes before cutting and serving.

Recipe Notes:

• Store in an airtight container below 27 degree
• This recipe is freezer friendly
• To soften the lemon flavour in the glaze you can use 1 tablespoon lemon juice and 1 tablespoon water if you prefer.

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.

Sugar Cookies

Makes: approximately 24

Ingredients:

• 3 cups SR flour
• 1 cup caster sugar
• 1/2 cup canola oil
• 3 eggs
• 125g thickened cream

Method:

• Preheat the oven to 180 degree Celsius and line 2 baking trays with baking paper
• Add all ingredients except the flour into a mixing bowl and use electric beaters to bring the ingredients together
• Add the flour and use the beaters on a low speed until well combined, making sure you scrape down the side of bowl to ensure everything is combined
• Roll into meatball sized balls and then press down with a fork
• Cook for 10 minutes or until golden.

Recipe Notes:

• Store covered in an airtight container for a maximum of 5 days
• This recipe is freezer friendly for the dough pre-cooking

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.

Wholemeal Apricot & Coconut Cake / Muffins

Makes: 1 loaf cake or 12 standard muffins

Ingredients:

• 1 cup chopped dried apricots
• 1 cup hot milk
• 1/4 cup honey
• 1 egg, lightly beaten
• 1 cup wholemeal SR flour
• 3/4 cup desiccated coconut
• 1/4 cup milk

Method:

• Combine apricots, hot milk and honey in a bowl, cover and soak overnight
• Pre-heat oven to 180 degrees Celsius and grease a loaf pan, line base with baking paper
• In a bowl, stir the egg, flour, ½ cup of the coconut and the extra milk into the apricot mixture
• Spread mixture into prepared pan and sprinkle with remaining coconut
• Bake for approximately 1 hour or until a cake skewer comes out clean (approximately 25-30 minutes for muffins)
• Stand cake in pan 5 minutes before turning onto wire rack to cool completely.

Recipe Notes:

• Store covered in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly
• This recipe is highly recommended to individually wrap and freeze portions to be included in lunchboxes.

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.

Sultana Oat Cookies

Makes: approximately 24

Ingredients:

• 1 cup SR flour
• 1 cup toasted muesli
• 1 cup sultanas
• 3/4 cup rolled oats
• 1/4 cup brown sugar
• 125g butter, melted
• 1 tablespoon honey or rice malt syrup
• 1 egg, lightly beaten

Method:

• Preheat oven to 190 degrees Celsius and line two baking trays with baking paper
• Place dry ingredients in a large bowl and toss to combine
• Combine butter, egg and honey and add to dry ingredients and mix until well combined
• Drop 2 tablespoons of mixture onto prepared trays and press lightly with the back of a fork
• Cook in the oven for 10-12 minutes until golden
• Leave to rest on the tray for 5-10 minutes and then transfer to a wire rack to completely cool.

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• This recipe is freezer friendly

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.