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.

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 
Quinoa Crackers

Makes: approximately 48

Ingredients:

• 1/2 cup arrowroot flour
• 3/4 cup wholemeal plain flour
• 1/2 cup quinoa
• 1/2 cup water
• 1/4 cup olive oil
• 1 tablespoon chia seeds
• 1 tablespoon sesame seeds
• 1/2 teaspoon salt
• Big pinch of sugar

Method:

• Preheat oven to 180 degrees Celsius (170 degrees Celsius for fan forced oven) and line two baking sheets with baking paper
• Combine all dry ingredients and mix well and create a well in the middle
• Pour the oil and water into the well and use a butter knife to mix the ingredients together until you have a nice soft dough
• Turn the dough onto a clean lightly floured bench and knee until it’s a smooth ball
• Halve the dough
• Place the first half into one of the lines baking tray, place another piece of baking paper over the top and roll the dough out to the size of the tray or until it’s about 1-2mm thick
• Use a pizza cutter or a sharp knife to cut the rolled dough into the desired shaped and size of the crackers you are after
• Repeat with the second portion of dough
• Bake for 15-25 minutes or until golden, cooking time will vary with the thickness of the cracker.

Recipe Notes:

• Store in an air tight container in the pantry for up to a week
• The dough is freezer friendly however the cooked crackers are not freezer friendly
• Delicious served with any of the C4K Kitchen dips as shown below with the C4K Kitchen’s Mushroom Paste

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.

 

 

 

 

 

 

 

 

Peanut Butter Creams

Makes: 36 cookies or 18 creams

Ingredients:

• 100g butter
• 3/4 cup caster sugar
• 2 tablespoons whipped or smooth peanut butter
• 1/4 cup milk
• 1 3/4 cups SR flour
• 1 teaspoon vanilla

Cream Ingredients:

• 1/4 cup butter, softened
• 2 tablespoons whipped or smooth peanut butter
• 1 1/4 cups icing sugar
• 1 tablespoon milk or almond milk

 

Method:

• Preheat oven to 180 degrees Celsius and line your cookie trays with baking paper
• Cream butter and sugar together, then beat in the peanut butter and vanilla
• Stir in the milk and then sift all of the dry ingredients together, and fold into the creamed mixture until well combined
• Roll into small balls and place on the prepared cookie trays. Press down each ball with the tip of a fork or cookie press
• Bake for 12-15 minutes or until evenly browned
• Allow to cool completely before preparing the cream filling and completing the Peanut Butter Creams
• To make the cream filling, place the butter into a medium bowl, and beat with an electric mixer until lightened and fluffy
• Gradually mix in the icing sugar until it starts to thicken
• Incorporate the peanut butter and the milk ½ tablespoon at a time until all is mixed in and the frosting is thick and spreadable
• Beat for at least 3 minutes for it to get good and fluffy
• Spread a healthy amount of frosting on the base of one of the peanut butter cookies and place the base of a similar sized peanut butter cookie to complete your peanut butter creams
• Repeat with all the cookies until all matched up.

 

Recipe Notes:

• To be stored in an airtight container for a maximum of 5 days
• This recipe s 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.

 

 

 

 

 

 

 

 

 

 

Fruit Filled Cereal Bars

Makes: 24

Ingredients:

• 100g rolled oats
• 100g unprocessed bran
• 40g coconut flour
• 200g plain flour
• 1 teaspoon baking powder
• 30g coconut sugar
• 3 eggs
• 140g butter
• 1 teaspoon vanilla essence
• 1 tablespoon honey

• 6 apples
• 2 tablespoons C4K Kitchen’s Raspberry Chia Jam (optional)
• 1 tablespoon chia seeds

 

Method:

• Place the oats and bran in a food processor and process until it resembles a coarse flour like texture.
• Add in both flours and the baking powder and process for a further 10 seconds until well combined, set this mixture aside until later.
• Using your electric beaters to cream together the butter and sugar until white and fluffy, approximately 3-5 minutes
• Add in the eggs one at a time ensure fully combined before adding in the next egg followed by the vanilla and the honey until well combined
• Gradually add in the dry mixture ensuring well combined before adding in more and scraping down the side of the bowl with a spatula regularly
• Once all of the dry mixture has been added it should stick together when squash between your fingers
• Turn the dough out onto a lightly floured clean surface and knead the dough gently to bring together
• Wrap the dough in an air tight glad wrap ball and place in the fridge while you prepare the filling.
• To prepare the filling – peel, core and dice the apples and place in a small saucepan with a tablespoon of water and simmer for 10-15 minutes until soft, mash the apples using a fork and stir through the C4K Kitchen’s Raspberry Chia Jam and the chia seeds and set aside until you are ready to start constructing the bars
• Preheat your oven to 170 degrees Celsius (150 degrees Celsius for fan forced oven) and line 2 baking trays with baking paper.
• Separate your dough into 4 portions to make it easier to work with and use your rolling pin on a lightly floured surface to roll the dough out into a rectangle shape about 8cm wide and about 1/2cm thick
• Use a pizza cutter to cut off the excess on all 4 sides to have 1 large skinny rectangle and then use your pizza cutter to cut 6 equal sections
• Place 1 tablespoon of the filling onto of the dough sections about 1/3 across and then fold the dough over, use your fingers to seal the 2 sections of dough together and use your pizza cutter to slice the smallest amount off the join for an even finish
• Repeat this for the other 5 dough sections and then repeat with the other 3 sections of dough until you have 24 fruit filled bars
• Place the fruit filled bars evenly on the prepared baking tray and then bake in the preheated oven for approximately 17 minutes until golden
• Allow to cool on the tray for about 5 minutes before moving to a wire rack to completely cool.

 

Thermo-cooking method:

• Add oats and bran into the jug, Speed 9; 20 seconds
• Add both flours and the baking powder, Speed 6; 5 seconds
• Set aside
• Reuse jug as is to cream butter, vanilla and sugar, Speed 6; 30 seconds.  Scrape down the side with a spatula, Speed 6; 30 seconds.
• Add in eggs and honey, Speed 3; 30 seconds
• Remove the cap from the lid and set the device Speed 2; 3 minutes, gradually add in the dry ingredients until well combined
• Finally knead your dough – Speed 6; 30 second, after 10 seconds gradually reduce the speed to 1
• The dough is ready when it sticks together when squash between your fingers
• Turn the dough out onto a lightly floured clean surface and roll into a ball
• Wrap the dough in an air tight glad wrap ball and place in the fridge while you prepare the filling.
• Reuse the jug as is, place the apples into the jug, Speed 1, 100 degrees, 15 minutes
• Process the apple (Speed 6; 10 seconds, scrape down the side of the bowl, Speed 6;10 seconds)
• Add in the C4K Kitchen’s Raspberry Chia Jam and chia seed (Speed 1; 10 second)
• The filling is now ready for you to construct your fruit filled bars
• Preheat your oven to 170 degrees Celsius (150 degrees Celsius for fan forced oven) and line 2 baking trays with baking paper.
• Separate your dough into 4 portions to make it easier to work with and use your rolling pin on a lightly floured surface to roll the dough out into a rectangle shape about 8cm wide and about 1/2cm thick
• Use a pizza cutter to cut off the excess on all 4 sides to have 1 large skinny rectangle and then use your pizza cutter to cut 6 equal sections
• Place 1 tablespoon of the filling onto of the dough sections about 1/3 across and then fold the dough over, use your fingers to seal the 2 sections of dough together and use your pizza cutter to slice the smallest amount off the join for an even finish
• Repeat this for the other 5 dough sections and then repeat with the other 3 sections of dough until you have 24 fruit filled bars
• Place the fruit filled bars evenly on the prepared baking tray and then bake in the preheated oven for approximately 17 minutes until golden
• Allow to cool on the tray for about 5 minutes before moving to a wire rack to completely cool.

 

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 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.