Sour Cream Pie

Serves: 6-8

Ingredients:

• 1 small onion, finely diced
• 200g ham, shredded
• 300ml lite sour cream
• 6 large eggs (or 8 small eggs)
• 2 cloves garlic, finely grated
• 1/4 cup SR flour
• 1 tablespoon fresh chives, finely chopped

Method:

• Preheat your oven to 180 degrees Celsius and grease a quiche pan very well with cooking spray
• Evenly spread the onion and ham over the base of the prepared pan
• In a small jug whisk together the remaining ingredients until well combined and the sour cream is smooth and evenly mixed
• Pour the whisked mixture evenly over the quiche pan
• Bake in the oven for 35-45 minutes until golden brown and set in the middle

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 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.

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.

Chocolate Molten Mug Cake

Serves: 1-2

Ingredients:

• 1 egg
• 1/4 cup milk
• 2 tablespoons SR flour
• 2 tablespoons icing sugar
• 1 1/2 tablespoons unsweetened cocoa powder

Method:

• Whisk together using a fork the egg and milk in a large mug of shallow bowl
• Whisk in the remaining ingredients until well combined but still lumpy
• Microwave on high for 45 seconds until until set on the outside and bubbly and molten in the middle
• The cooking time will vary depending on your microwave strength, the photo took 90 seconds to cook.

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.

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.

Sweet Crepes

Makes: approximately 8-10

Ingredients:

• 1 cup plain flour
• 2 cups milk
• 3 eggs
• 1 tablespoon caster sugar
• Pinch salt

Method:

• Sift the flour, salt & sugar into a mixing bowl and set aside
• Whisk together the eggs and milk in a jug then gradually stir into the flour mixture whisking well until combined
• Cover the mixing bowl with glad wrap and sit for 15 minutes
• Re-whisk the batter until well combined and smooth
• Spray a medium non stick frying pan with oil spray and heat over medium heat. Pour 1/4 cup batter into the frying pan and swirl the batter around until the base is completely covered at the batter is even
• Cook for 2 to 3 minutes or until lightly golden
• Flip the crepe and cook for 1 to 2 minutes on the other side, transfer to a plate and cover with a clean tea towel to keep warm while you cook the remaining batter in the same manner.

Recipe Notes:

• Best served fresh, if you do not need the whole batter you can leave the batter in the fridge for 3 days and cook as required
• This recipe is not freezer friendly
• Picture shown served with C4K Kitchen’s Orange Marmalade, natural yoghurt with a dash a ground cardamom.

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.