Oven Baked Cinnamon Donuts

Makes: depends on size of your donut baking tray

Ingredients:

• 1 cup plain flour
• 1/2 cup caster sugar
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 1 egg
• 3/4 cup milk
• 1 teaspoon vanilla essence

Topping Ingredients:

• 50g butter, melted
• 1/4 cup caster sugar
• 1 teaspoon cinnamon

Method:

• Preheat your oven to 180 degrees Celsius
• Place all ingredients into a mixing bowl and whisk together until well combined
• Spray your donut tray and/or your mini muffin tray (if making donut holes) well with rice bran oil spray
• Fill the trays 3/4 full with the donut batter
• For Mini Donuts & Donut holes cook for approximately 15 minutes for full sized donuts cook for approximately 20-25 minutes or until a toothpick comes out clean when tested through the centre
• When cooked remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack.
• Once cooled either dip half or roll the entire donut into the melted butter very quickly and then dip into the caster sugar & cinnamon mix to give that delicious cinnamon donut finish.

Recipe Notes:

• Store in an airtight container for a maximum of 3 days
• This recipe is freezer friendly to be consumer 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.

Nutella Dip

Ingredients:

• 1 cup natural or Greek yoghurt
• 1/2 cup Nutella

Method:

• Place all ingredients into a food processor and blend until well combined and perfectly smooth.

Recipe Notes:

• Store in an airtight container for the maximum of 7 days
• 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.

Gluten Free, Dairy Free Chocolate Cake with Coconut Frosting

Cake Ingredients:

• 1 1/4 cups Gluten Free SR Flour
• 125g nuttalex
• 1/2 cup caster sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla essence
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon bicarb soda
• 1 cup warm coconut milk

Frosting Ingredients:

• 1 tablespoon coconut milk
• 1 tablespoon nuttalex
• 1 cup pure icing sugar

Method:

• Preheat oven to 180 degrees Celsius, grease and line with baking paper a 20cm round or 20cm square cake tin
• Use your electric beaters to beat together the Nuttalex and sugar for a couple of minutes until it becomes light and fluffy
• Add in the eggs and vanilla essence gradually until combined
• On the lowest possible speed add in the dry ingredients while continuing to beat, finally add in the warm coconut milk and beat until just combined finally use a spatula to fold the mixture by hand for 30 second to ensure all combined
• Pour mixture evenly into the prepared cake tin and bake for 35 minutes or until a cake skewer comes out clean
• Leave the cake in the tin for 15 minutes before transferring to a wire cooling rack.
• To make the frosting, use your electric beaters to beat together the Nuttalex and coconut milk until well combined
• Gradually add the icing sugar beating well and scraping down the sides of the bowl until you get the desired consistency of the frosting
• Spread the frosting evenly over the cake.

Recipe Notes:

• Store in an airtight container below 27 degrees for the 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.

Fruit Juice Snow Cones

Ingredients:

• 1 cup water
• 2 tablespoons white sugar
• 3 cups of fruit juice (orange & mango shown in picture)

Method:

• Bring the water and the sugar on the stove over a medium heat and bring to the boil
• Allow sugar syrup to return to room temperature and then pour in the fruit juice
• Pour mixture into a lasagne dish and place in the freezer
• After the first hour and every subsequent 30 minutes take the dish out and scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings and mixed well with the remaining liquid
• Continue to freeze and scrape every 30 minutes until no more liquid
• Serve in a snow ball or a little mount of fruit snow.

Recipe Notes:

• To be stored in the freezer in an airtight container and 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.

Flourless Orange Marmalade Cake

Makes: 1 x 20cm cake

Ingredients:

• 6 eggs, separated
• 1 cup caster sugar
• 2 cups almond meal
• 1 teaspoon gluten free baking powder
• 1 cup C4K Kitchen’s Orange Marmalade
• Pinch Salt

Method:

• Preheat your oven to 180 degree Celsius (160 degrees fan forced), then line and grease very well a 20cm round springform cake tin
• Using your electric beaters to beat the egg whites until you get soft peaks and then set aside
• In a small mixing bowl whisk together the egg yolks and sugar until well combined
• Use a spatula to fold through the yolk mixture, almond meal and marmalade alternating a scoop full at a time and continue to gently fold in until all added and well combined
• Spread the mixture evenly into your cake tin and cook for 60 minutes
• Allow the cake to cool completely prior to attempting to remove from the cake tin
• Dust the top of the cake with icing sugar before serving.

Recipe Notes:

• Store in an airtight container in the fridge
• This recipe is not suitable for the freezer

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 Juice Jelly Cups

Makes: 12

Ingredients:

• 2 tablespoons gelatine powder
• 200ml boiling water
• 600ml fruit juice

Method:

• Pour the boiling water over the gelatine and vigorously whisk until all the gelatine is dissolved.
• Add in the fruit juice of your choice (picture shows uses apple & blackcurrant juice)
• Continue to whisk well until well combined
• Pour into serving cups or jelly moulds and refrigerate over night

Recipe Notes:

• Clear style juices will deliver a better looking jelly but other styles of juices will still set
• To add some texture mix in some fresh fruit or berries into each jelly cup
• For a party treat, pop in a freddo frog for a frog in a pond, otherwise for a healthier alternative use a C4K Cutter Cookie to suit your party theme.
• Store covered in the fridge for the maximum of 6 days
• This recipe is now 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.

Easy Fruit Cake

Makes: 1 x 20cm round cake or 18 standard cupcakes

Ingredients:

• 1kg mixed dried fruit, seeds & nuts
• 620ml orange juice
• 2 cups SR flour

Method:

• Soak the dried fruit only overnight in the orange juice (or for a minimum of 4 hours)
• Preheat the oven to 180 degree Celsius
• Add in the nuts, seeds and flour, use a wooden spoon to combine the ingredients well
• Pour mixture into a greased 20cm square cake tin or well greased silicon muffin trays
• For the cake cook for approximately 1 hour or until golden on top and a skewer comes out clean
• For the muffin cakes cook for approximately 30-45 minutes or until golden on top and a skewer comes out clean

Recipes Notes:

• You can vary this recipe by changing the orange juice to another juice or a flavoured iced tea of your choice
• For a richer creamier cake change the juice to   milk based drink like chocolate milk or iced coffee
• Delicious heated and served with custard, whipped cream or ice-cream as a delicious dessert.
• Store in an airtight container below 27 degrees 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.

Easter Brownies

Makes: approximately 24

Brownie Ingredients:

• 200g unsalted butter
• 200g dark chocolate melts
• 1 cup brown sugar, lightly packed
• 3 eggs, lightly beaten
• 1 teaspoon vanilla essence
• 1 cup plain flour
• 2 tablespoon unsweetened cocoa powder
• 1 teaspoon baking powder

Frosting Ingredients:

• 170g dark chocolate melts
• 1/2 cup cream
• 1 tablespoon butter

Method:

• Preheat oven to 190 degrees Celsius, prepare a 20cm square tin by greasing and lining the base
• Heat butter, chocolate and sugar in a saucepan over low heat stirring constantly until melted and silky smooth,, set aside to cool
• Add vanilla and eggs to the chocolate mixture then stir through with a spatula the sifted flour, cocoa and baking powder until well combined
• Pour the mixture into the prepared tin evenly and bake for 20 minutes
• Set aside to cool in tin, once cooled lift out and wrap in plastic wrap tightly for 24 hours before cutting
• To prepare the frosting, place the chocolate in a mixing bowl
• Heat the cream and butter on the stove until it just comes to the boil, remove immediately and pour over the chocolate and stir until the chocolate is completely melted and the ganache is glossy
• Allow to cool in the mixing bowl for 5 minutes and then place in the fridge for a minimum of 1 hour
• Spoon the ganache into a piping bag and pipe some onto the top of each brownie portion
• The picture shows the brownies topped with some Cadbury Mini Eggs for Easter Decorations.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 3 days
• This recipe is freezer friendly, for best results freeze without the icing

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 Chocolate Brownies

Makes: approximately 24 squares

Ingredients:

• 1/2 cup nuttalex
• 1/4 cup cacao
• 1/4 cup brown sugar
• 1/2 cup plain flour
• 1/4 cup rice malt syrup
• 1/4 teaspoon salt
• 2 teaspoon vanilla essence
• 1 teaspoon baking powder

Method:

• Preheat your oven to 180 degrees Celsius.
• Grease and line with baking paper an 20cm (8 inch) square pan.
• Melt the nuttalex and add the brown sugar, rice malt syrup and vanilla and mix well.
• Add in the cacao, flour, salt & baking powder and sift into the mixture and mix well.
• Pour into the greased pan and bake for 20-25 minutes.
• Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

Recipe Notes:

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

Creamy Rice Pudding

Serves: 4-6

Ingredients:

• 3/4 cup Arborio rice
• Up to 3 cups milk
• 2 small apples, grated
• 1 tablespoon brown sugar, maple syrup or honey (optional)
• 1 teaspoon vanilla essence
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice

Method:

• Place the rice in a saucepan and add in 1 cup of milk, stir continually until on a medium heat until the milk is all absorbed, add in the grated apple and an extra 1/2 cup of milk and continuing to stir until the milk is almost all absorbed—add in the sugar and spice with another 1/2 cup of milk
• Keep adding 1/2 cup of milk at a time when the previous half up has almost all absorbed. It should take approximately 20 minutes
• For best results stir constantly so it doesn’t stick to the bottom and so the rice cooks evenly
• The Creamy Rice Pudding is cooked when you have a smooth mixture and the rice is tender to bite.

Recipe Notes:

• The photo shows a my fruit and nut creamy rice pudding adding in 1/2 cup sultanas, 1/2 cup of chopped dried apricots and 1/4 cup slithered almonds.
• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly to be consumed within 3 months
• When reheating from the fridge or frozen you may need to rehydrate with some extra milk for best results

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.