Fresh Strawberry Muffins

Makes: 12

Ingredients:

• 1/2 cup butter, softened
• 1/4 cup sugar
• 1 egg
• 2 cups SR flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 teaspoon vanilla essence
• 1 tablespoon maple syrup
• 1 1/2 cups diced fresh strawberry
• 1 tablespoon coconut or raw sugar

Method:

• Preheat the oven to 180 degrees Celsius and grease a muffin tray
• Cream the butter and sugar using electric beaters until light and fluffy then add the egg and beat until mixed through
• Sift the flour, baking powder and salt into a bowl
• Alternate between adding small portions of the flour mix and the milk to the butter mix with the electric beater until all mixed in
• Add in the vanilla and maple syrup beating until just combined
• Fold through the strawberries with a plastic spatula
• Spoon the batter into the prepared muffin tray roughly to about 3/4 full
• Sprinkle the top of each muffin with a pinch of coconut sugar
• Bake for 20-25 minutes or until golden and a cake skewer comes out clean.

Recipe Notes:

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

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.

Red Velvet Brownies

Makes: approximately 20 squares

Ingredients:

• 1 large beetroot, cooked and pureed
• 1 1/2 cup rolled oats
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup milk
• 1/4 cup coconut oil or vegetable oil
• 1/4 cup maple syrup
• 1 teaspoon vanilla
• Chocolate flakes, optional for decoration

Method:

• Preheat oven to 180 degrees Celsius and prepare a brownie tin by greasing and lining with baking paper
• In a food processor add the rolled oats, cocoa, baking powder and salt, blend in the food processor until a flour consistency is formed
• Add into the food processor the milk, oil, maple syrup & vanilla and blend until well combined
• Transfer the batter into a mixing bowl and stir through the beetroot puree until well combined
• Pour the mixture into the prepared brownie tin, sprinkle the top with chocolate flakes if desired
• Bake for 20-25 minutes, or until a cake skewer comes out clean
• Leave to cool for at least 10 minutes in the tin before attempting to remove.

Recipe Notes:

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

Chelsea Buns

Makes: 9-12, depends on the size you want

Ingredients:

• 350g plain flours
• 50g sugar
• pinch salt
• 10g dry yeast
• 50g butter, cubed
• 1 egg, lightly beaten
• 100ml lukewarm milk
• 50ml lukewarm water
• 150g mixed dried fruit or sultanas
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3 tablespoons C4K Kitchen’s Raspberry Chia Jam
• 1 tablespoon honey

Icing Ingredients:

• 125g butter
• 1/2 cup icing sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons boiling water
• 1 tablespoon room temperature water

Method:

• Mix flour sugar, salt and yeast in a large mixing bowl and use your fingertips to rub the butter in, then add in the fruit and spiced and stir through well
• Continue to mix while you stir through the egg and milk into the dry ingredients.
• Add the water as necessary to form a smooth dough
• Knead the dough for 10 minutes until smooth and elastic. Cover the bowl with greased plastic wrap and leave in a warm place to rise for 30-45 minutes
• Knock down the dough and roll out to 30 x 25cm rectangle and evenly spread the jam over the dough
• Loosely roll the dough and cut into 9-12 equal portions and arrange the scrolls laying with scroll upwards on 2 baking trays lined with baking paper
• Covered with glad wrap and leave to rise for 30-45 minutes
• Preheat the oven to 190 degrees Celsius (170 degrees Celsius for fan forced)
• Bake for 20 minutes until golden
• Remove from the oven and immediately brush with honey to give them a delicious glaze.
• To make the frosting, mix the warm and room temperature water and set aside
• Cream the softened butter and icing sugar together until light, pale and fluffy and then beat in the vanilla.
• Gradually add the warm water, one teaspoon at a time beating very well between additions until you have your desired consistency
• Either spoon or pipe on top of your buns for a deliciously frosted Chelsea bun

Recipe Notes:

• Store in an airtight container below 27 degrees 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.

PanPuffs

Makes: 24 mini or 12 standard size

• 1 cup SR Flour
• 1 cup milk
• 1 egg
• 1/2 teaspoon vanilla essence
• 1/2 teaspoon baking powder
• 1 tablespoon caster sugar (optional)

Method:

• Preheat oven to 180 degrees Celsius, grease very well a mini muffin tin for small PanPuffs or a standard muffin tin for larger PanPuffs
• Add all ingredients into a mixing bowl and whisk together well
• Spoon mixture into the prepared muffin tin approximately 2/3 full
• Bake for approximately 10-15 minutes for small size or 15-20 minutes or until a cake skewer comes out clean and they are golden brown on top
• To fill the PanPuffs, once they have cooled take a pointy ended knife and made a small cut onto the side through to the middle of the PanPuff, use the top of the knife to create a bit of a well in the middle
• Fill a piping bag with your preferred PanPuff filling, cut a small tip off the piping bag, insert it into the PanPuff and fill the middle with some filling
• Repeat will all PanPuffs until they are all filled.

Recipes Notes:

• The picture shows PanPuffs with Nutella or Lemon Curd fillings
• For an alternative to filling the with PanPuffs, you can add in chopped fruit, choc chips, sprinkles, syrups or any other additive to the mixture before baking.
• Store in an airtight container under 27 degrees for a maximum of 3 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.

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.

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.

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.

Muesli Scones

Makes: approximately 20

Ingredients:

• 2 cups SR flour
• 1/2 cup plain flour
• 1 tablespoon caster sugar
• 30g butter, chilled and cubed
• 3/4 cup milk
• 3/4 cup toasted muesli

Method:

• Preheat oven to 250 degrees Celsius and line a baking tray with baking paper
• Sift flours and sugar into a large bowl and add butter, using fingertips rub butter into flour until mixture resembles breadcrumbs
• Add the milk and use a butter knife to stir until soft dough is formed, adding more milk if necessary
• Turn the dough onto a lightly-floured surface then add muesli kneading gently until dough comes together
• Cut dough in half, using 1st half of dough roll to 2cm thick, using a 5cm scone cutter or glass, cut rounds from dough. Bring the scraps together, roll them out and repeat the process until the first half is gone
• Repeat with the 2nd half of dough until the dough is all used
• Place scones in prepared tray
• Bake scones for 12 to 15 minutes or until golden
• These scones are delicious served with butter and/or honey.

Recipe Notes:

• Store in an airtight container wrapped in a clean and dry tea towel for the maximum of 3 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.

Lunchbox Cookies

Makes: approximately 36

Ingredients:

• 90g butter
• 1/2 cup brown sugar
• 1/2 cup caster sugar (optional)
• 1 teaspoon vanilla
• 1 egg, lightly beaten
• 1 1/4 cups plain flour
• 1/2 teaspoon bicarb soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon all spice
• 1 1/4 cup rolled oats
• 1/4 cup marmalade or apricot jam
• 1 cup sultanas

Method:

• Preheat oven to 180 degrees Celsius and line your cookie trays with baking paper
• Cream butter and sugars together, then beat in the egg and vanilla
• Sift all of the dry ingredients together, add into the creamed mixture and gently beat until well combined
• Use a spatula to fold in the oats, marmalade/jam and the sultanas
• Drop by teaspoonful on to the lined baking trays allowing room for the cookies to expand slightly during cooking
• Bake for 12-15 minutes or until evenly browned.
• Allow the cookies to sit on the trays for 5 minutes before transfering to a wire rack to cool

Recipe Notes:

• Store in an airtight container 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.