Rice Puff Bars

Makes: approximately 16 bars

Ingredients:

• 6 cups rice bubbles
• 1/2 cup 100’s & 1000’s or rainbow sprinkles
• 250g packet marshmallows
• 135g unsalted butter

Method:

• Grease a brownie tin and set aside
• Chop 1 cup marshmallows and combine in a bowl with Rice Bubbles and 100s and 1000s
• Melt the butter in the microwave making sure it is completely melted and set aside
• Melt remaining marshmallows in a heat-proof bowl in the microwave (on high for 15-20 seconds)
• Pour the melted butter and melted marshmallows into the Rice Bubble mixture and stir well to combine.
• Transfer mixture into tray and press down with the back of a metal spoon
• Refrigerate until set, then cut into 16 bars or the size you desire.

Recipe Notes:

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

Strawberry Jelly Cheesecake

Makes: 1 x 20cm round Cheesecake

Base Ingredients:

• 250g milk arrowroot biscuits
• 80g butter, melted
• 1/2 teaspoon cinnamon sugar

Filling Ingredients:

• 2 x 250g blocks cream cheese, softened
• 1/2 cup caster sugar
• 300ml thickened cream
• 2 teaspoon vanilla essence
• 1 tablespoon gelatine

Jelly Ingredients:

• 1 x 250g punnet strawberries
• 1 tablespoon maple syrup
• 1 tablespoon gelatine powder

Method:

• To make the base, place the biscuits in a food processor and blend until it resembles breadcrumbs
• Stir through the melted butter and cinnamon sugar until the biscuits are well coated
• Spread the mixture evenly over the bottom of a lined 20cm springform pan and pack down firmly using the base of a drinking glass.
• Place in the fridge while you prepare the filling.
• To prepare the filling place the cream cheese, caster sugar and 1 teaspoon of boiling water in a mixing bowl and beat together until light and fluffy
• Add in the vanilla essence and beat very well then set aside
• In another mixing bowl using the beaters to whip the cream for 3-5 minutes or until light and airy and set aside
• Place 1/4 cup of room temperature water in a glass jar and sprinkle the gelatine on top, put the jar in a heatproof bowl and fill the bowl with boiling water and stir until the gelatine is dissolved.
• Use a spatula to gently fold through the gelatine mixture into the cream cheese mixture until well combine
• Finally fold through the whipped cream through the cream cheese mix until well combined and then spread the mixture evenly over the biscuit base and return to the fridge to set for at least 1 hour before you prepare your jelly topping.
• To make the strawberry jelly using half of the strawberries slice them into about 2mm slices and set aside
• Chop the remaining strawberries and place in a food processor with the maple syrup and blend until smooth
• Add in 1 1/4 cups boiling water and whisk together
• Place 1/4 cup of room temperature water in a glass jar and sprinkle the gelatine on top, put the jar in a heatproof bowl and fill the bowl with boiling water and stir until the gelatine is dissolved
• Whisk the gelatine water into the strawberry jelly until well combined
• Very gently pour 1/2 of the jelly mixture over the top of your cheesecake
• Lay the slice strawberries as you want them to set and then finally very gently pour in the remaining jelly mixture over the top
• Place in the fridge to set overnight before serving.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 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.

Strawberry Uglies

Makes: 12

Ingredients:

• 1 x 250g punnet of strawberries, diced
• 1 mashed ripe banana
• 1 tablespoon maple syrup
• 3/4 cup almond meal
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 3/4 cup natural or Greek Yoghurt

Method:

• Preheat your oven to 180 degrees Celsius and line a baking tray with baking paper
• Mix the strawberries, bananas and maple syrup together so well combined
• Stir through the almond meal, coconut flour and baking powder until fully mixed
• Add in natural yoghurt and mix through until you get a thick batter, if the batter is dry and not coming together add in some additional yoghurt
• Dollop the mixture onto the prepared tray and cook for 20 minutes until golden
• Allow to cool completely on the baking tray for at least 15 minutes before moving to a wire rack.

Recipe Notes:

• The Strawberry Uglies are a lot softer and crumblier than previous uglies due to their gluten free nature.
• Store covered in an airtight container for a maximum of 3 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.

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.

Nanna’s Weetbix and Fruit Cake

Makes: 1 x 20cm cake

Ingredients:

• 4 weetbix biscuits
• 3/4 cup chopped dried apricots
• 3/4 cup sultanas
• 1/2 cup raw or brown sugar
• 2 cups milk
• 2 cups SR flour

Method:

• In a mixing bowl, crush the weetbix and add the apricots, sultanas, sugar and milk, stir well to combine and soak for a minimum of 2 hours
• Preheat the oven to 150 degrees and prepare a square 20cm cake tin by greasing and lining with baking paper
• Add the SR flour to the soaked mix and to combine very well
• Pour the batter into the prepared tin
• Bake for 45 minutes or until a cake skewer comes out clean.

Recipe Notes:

• To make the recipe refined sugar free the sugar can be replaced with either 1/2 cup apple sugar or 1/4 cup honey
• Any dried fruit combination can be used to total 1 1/2 cups dried mixed fruit
• Should you add in seeds and nuts to this recipe do not include them until after the fruit has soaked.
• Store in an airtight container below 27 degrees for the 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.

Hummus

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 2 garlic cloves, crushed
• 100ml extra virgin olive oil
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• Juice from 1 lemon
• 1/2 cup water

Method:

• Place all ingredients, except the water into a food processor and blend until well combined
  • Thermo-cooking (Speed 10 – 6 seconds, scrape down the bowl with a spatula, Speed 6 – 10 seconds)
• Add in the water 1/4 cup at a time and blend until you have nice smooth consistency.

Recipe Notes:

• Store in an airtight container for a maximum of 2 weeks
• 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.

Honey Oat Muesli Bars/Balls

Makes: approximately 24 bars or balls, depending on final size

Ingredients:

• 1 1/2 cups toasted muesli
• 3/4 cup dried fruit
• 1/2 cup desicatted coconut
• 1/4 cup honey or rice malt syrup
• 50g butter, melted

Method:

• Process muesli, dried fruit and coconut in a food processor until finely chopped
• Using a thermo-cooking unit (Speed 10; 6 seconds then scrape down the side with a spatula, Speed 6; 10 seconds)
• Add the honey and butter and process until the mixture is very finely chopped and holds together when squeezed
• Using a thermo-cooking unit (Speed 4; 10 seconds)

To make balls

• Roll tablespoonful of the muesli mixture into balls. Place on a lined tray
• Place in the fridge for 30 minutes or until set.

To make bars

• Line a small square container with glad wrap and spread the mixture out evenly across the container and push down firmly
• Place in the fridge overnight and use a sharp knife to cut into small muesli bars

Recipe Notes:

• For a dairy free alternative use coconut oil or Nuttalex instead of butter.
• Store in an airtight container in the fridge for a maximum of 7 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.

Honey & Cornflake Cookies

Makes: approximately 18

Ingredients:

• 150g butter
• 1/2 cup honey (or rice malt syrup)
• 2 cups SR Flour
• 2 1/2 cups cornflakes

Method:

• Pre-heat oven to 180 degrees Celsius
• In a small saucepan combine together butter and honey and mix over low heat until butter is melted and well combined
• Combine flour and cornflake in a large mixing bowl and mix well. Pour over the honey/butter mixture and fold in until well combined.
• Roll into tablespoon sized balls and lay out on lined and greased baking tray. Use a fork to flatten slightly.
• Bake for 10 minutes or until golden.
• Cool on trays for a minimum of 10 minutes before moving to a cooling rack.

Recipe Notes:

• Adding in 1/2 cup of dried fruit, choc chips or a tablespoon of chai seeds to this recipe are delicious additions.
• Store in an airtight container below 27 degrees for the 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.

Gluten Free Veggie Balls

Makes: approximately 30

Ingredients:

• 4 medium potatoes
• 1 heaped tablespoon minced garlic
• 1/2 medium onion, finely diced
• 1 medium carrot, grated
• 1 stalk celery, finely diced
• 1 medium zucchini, grated
• 1/2 small sweet potato, grated
• 2 tablespoons tahini
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 cup besan (chickpea) flour
• 1 cup pure rolled oats or rice (pure rolled oats seen in the picture)

Method:

• Peel and chop the potatoes into even sized pieces and place them in a saucepan and cover with salted water. Bring to the boil over medium-high heat. Reduce heat, cover and cook for 10-15 minutes until they are cooked through.
• While the potatoes are boiling, heat 1 tablespoon of rice bran oil to a large heavy based frying pan, then add the garlic, onion, celery and carrot cooking for about 4 minutes or until the onion is start to soften
• Add in the zucchini and sweet potato and continue to cook while stirring for another 3-4 minutes until onions are translucent and all vegetables are cooked through
• Stir through the Tahini and spices and remove from the heat as soon as it becomes fragrant
• Drain the potatoes and mash very well, add in the spiced vegetables and the flour, mix very well and then set aside to cool completely
• Preheat the oven to 180 degrees Celcius and line 2 trays with baking paper
• Add the rolled oats/rice to a food processor and grind until like a breadcrumb texture and set aside in a small bowl that is big enough to roll and coat the veggie balls
• Use your dampened hands to roll tablespoons full of the mixture into balls and then roll them in the oats to coat and place them on the baking tray. Repeat with the entire mixture
• Bake the veggie balls for 30 minutes or until golden brown

Recipe Notes:

• Store in an airtight container 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.