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.

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.

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.

Sweet Potato Donut with Maple Glaze

Makes: approximately 24 mini donuts & 12 standard donuts

Ingredients:

• 2 cups plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon all spice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup raw or brown sugar
• 1 cup pureed sweet potato
• 2 eggs, lightly beaten
• 1/4 cup milk
• 30g butter, melted

Glaze Ingredients:

• 2 teaspoons pure maple syrup
• 1/2 – 3/4 cup icing sugar

Method:

• Preheat oven to 180 degrees Celsius and grease your donut baking tray
• Mix all dry ingredients together in a mixing bowl and mix well to ensure the spices are evenly mixed
• Stir the eggs, milk and melted butter into the sweet potato and mix well
• Finally mix the sweet potato mix in with the dry ingredients and combine well
• Spoon the batter into a donut tin that has been generously sprayed with cooking spray
• Bake for 12 minutes for mini donuts and about 17 minutes for normal donuts, they are cooked when they spring back when touched and a cake skewer comes out clean
• To make the glaze,mix the maple syrup with sifted 1/2 icing sugar and combine very well with a fork, use the tip of the fork to squash any lumps, you may need to add a little more icing sugar to get the desired consistency
• Dip the top of the donut into the icing to glaze and return to the cooling rack to allow the glaze to set.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 5 days
• The donuts are freezer friendly without the glaze
• For a healthy lunchbox snack these donuts are also delicious without the glaze

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.

Too Easy Lemon Slice

Makes: approximately 20 squares

Ingredients:

• 400g shortbread biscuits
• 2 cups desiccated coconut
• 400g condensed milk
• 125g butter, melted
• 1 of lemon, finely grated

Icing Ingredients:

• 2 cups icing sugar
• 30g butter, softened
• 2/3 tablespoon fresh lemon juice
• 1 tablespoon desiccated coconut

Method:

• Grease a 20cm x 30cm slice tin with butter or line with Glad Wrap
• Use a food processor to crush the biscuits, you may need to do this batches
• Place all the ingredients into a large mixing bowl and mix well
• Firmly press mixture into tray and set aside while you prepare the icing
• To make the icing, sift icing sugar into bowl and stir in butter
• Add lemon juice one tablespoon at a time until icing is a smooth, spreadable consistency
• Spread slice evenly with icing, sprinkle with coconut
• Refrigerate until firm and then slice into squares or triangles.

Recipe Notes:

• Store in an airtight container below 27 degrees 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.

Spiced Apple Loaf / Muffins

Makes: 1 loaf or 12 standard muffins

Ingredients:

• 1 1/2 cups SR Flour
• 1 teaspoon bicarb soda
• 1 teaspoon all spice
• 1/2 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 eggs, lightly beaten
• 4 or 5 large apples – peeled, cored and grated

Method:

• Preheat oven to 180 degrees Celsius, prepare either a greased and lined loaf tin or a greased muffin tray
• Mix the dry ingredients into a mixing bowl and combine well
• Make a well in the middle of the dry ingredients and mix in the eggs and apples very well
• Finally fold through the grated apple and then transfer the mix into the prepare tin or tray
• LOAF: Bake for 40-50 minutes until golden and a cake skewer comes out clean
• MUFFINS: Bake for 20-25 minutes until golden and a cake skewer comes out clean
• Allow to cool slightly in the tray/tin before transferring on a wire rack to cool.

Recipe Notes:

• To be stored in an air tight container below 27 degrees and to be consumed within 3 days
• This recipes is freezer friendly once cooked to be consumed within 6 months
• Pears are a delicious variation to the recipe
• For those looking for a bit of texture it is recommended to add 1/2 cup chopped walnuts

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.