Banana Oat Yoghurt Muffin
Makes:12 standard sized muffins

Ingredients:

• 1 cup rolled oats
• 1 cup fruit flavoured yoghurt (raspberry used in picture)
• 1 cup SR flour
• 1/4 cup raw sugar (optional)
• 1 teaspoon baking powder
• 1/3 cup canola or vegetable oil
• 1 ripe banana, mashed
• 1 egg
• 1/2 cup frozen raspberries
• Pinch salt

Method:

• Combine all ingredients into a bowl using a wooden spoon or spatula to combine well.
• Cover the bowl with a clean tea towel and allow the mixture to sit for 15-30 minutes to allow the oats to soften.
• Preheat oven to 180 degrees Celsius, line a muffin tray with paper liners and give each of the paper liners a quick spray inside of cooking spray.
• Use your spatula to remix the batter to ensure will combined and spoon the mixture into the muffin tray not filling more than 3/4 full.
• Bake for 15-20 minutes until golden and a cake skewer comes out clean.

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 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.

Banana Oat Mini Muffins
Makes: approximately 24

Ingredients:

• 75g butter, melted
• 250g wholemeal SR flour
• 1 teaspoon baking powder
• 115g caster sugar
• 1/2 teaspoon bicarb soda
• 1 pinch salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1 teaspoon honey
• 3 very ripe bananas
• 2 eggs
• 130ml milk
• 1/4 cup rolled oats

Method:

• Pre-heat oven to 190 Celsius and grease a mini muffin tray.
• Combine all the dry ingredients.
• Mash the bananas and combine with all the wet ingredients then mix together roughly with a fork to form a well combined thick and lumpy batter.
• Divide mixture into the prepared greased muffin tins.
• Sprinkle whole oats on top.
• Bake for 5-8 minutes for mini muffins.
• Transfer to a wire rack to cool.

Recipe Notes:

• Store in an airtight container for the maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months
• This recipe is credited to a dear friend of mine, Simone Stankowski-Bradey.  Thanks for this recipe Simmy x

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.

Banana Bread
Makes: 1 loaf or 12 muffins

Ingredients:

• 2 1/2 cups SR Flour
• 1/2 cup raw or brown sugar (see recipe notes for no added sugar option)
• 1 cup milk
• 1 egg (see recipe notes for egg free version)
• 2 tablespoons butter, melted
• 2-3 overripe bananas, mashed

Method:

• Preheat your oven to 180 degrees Celsius.
• Combine all ingredients in a large mixing bowl and use a wooden spoon until well combined.
• Pour the mixture into a well-greased and baking paper lined loaf tin or well-greased silicon muffins cups.
• Bake the loaf for 30-40 minutes until the skewer comes out clean and is golden on top.
• Bake the muffins for 20-25 minutes until the skewer comes out clean and they are golden on top.

Recipe Notes:

•  To make the recipe EGG FREE; remove the egg from the recipe and replace with an additional banana
• To make the recipe NO ADDED SUGAR; remove the sugar from the recipe and replace with; 1/2 cup apple sauce, or 1/4 cup honey, or 1/4 cup rice malt syrup
• To make the recipe DAIRY FREE; remove the milk from the recipe and replace with coconut milk and also remove the butter and replace with either coconut oil or Nuttalex
• For an additional treat, add in 3/4 cup of dark chocolate chips for a delicious choc-banana bread/muffins
• Store in an airtight container under 27 degrees 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.

Banana & Nutella Triangles
Makes: 16

Ingredients:

• 2 sheets frozen puff pastry, defrosted
• 1/2 cup nutella
•  2 bananas, sliced or mashed

Method:

• Preheat oven to 180 degrees calcium and line 2 trays with baking paper.
• Cut the sheet of puff pastry into 8 triangles.
• Spread each section with Nutella leaving about ¾ cm to the edge. Cover ½ with banana slices or mashed banana.
• Fold over and use a fork tip to seal the edge well. Use your fingers to push all the banana pieces into the triangle’s middle then use your fingers to pinch and seal the open edge. Finish with a fork to ensure it is sealed.
• Place on a lined and greased baking tray with an gap between each triangle. Brush the top of each with some milk using a pastry brush.
• Cook in the oven for 10-15 minutes or until golden brown with a light crunch.
• Remove from the tray to cool on a cooling rack.

Recipe Notes:

• Store in an airtight container 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.

Apricot Dream Balls
Makes: Approximately 30 (depending on ball size)

Ingredients:

• 3/4 cup mixed dried fruit
• 1/4 cup chopped dried apricots
• 3 large pitted dates
• 1 tablespoon coconut milk
• 3/4 cup desiccated coconut

Method:

• Place all dried fruit and coconut milk into a food processor.
• Blitz until the mixture comes together then shape into balls (easiest to do with damp hands).
• Finish off your apricot dream balls by rolling in desiccated coconut.
• Chill until firm.

Recipe Notes:

• 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.

Apricot Crumble Popcorn

Ingredients:

• 1 cup almond meal
• 1 cup rolled oats
• 1/4 cup brown sugar
• 1/4 cup rice malt syrup (or honey)
• 1/2 cup apple puree
• 1/2 cup melted butter
• 3/4 cup dried apricots, chopped
• 1 cup popping corn kernels
• 2 tablespoons rice bran oil

Method:

• Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper
• Mix together the almond meal, rolled oats, sugar, syrup, apple puree and butter into a mixing bowl and combined well
• Spread the mixture roughly over the baking paper and bake for 15 minutes until golden
• While the crumble is cooling place the oil and the corn kernels in the bottom of a soup or stock saucepan that has a matching lid and spread the corn kernels evenly across the bottom
• Turn the stove on to a medium heat and continue shaking the pan back and forward over the heat until the first kernel pops – VERY quickly put the lid on the pot but continue to shake the pot back and forward over the heat
• After a couple minutes the popping will start to slow down, remove from the heat when you haven’t heard a pop for 15 seconds
• Place the popcorn into an airtight container and evenly spread the chopped apricots over the top of the popcorn
• Finally break up the baked crumble mixture and crumble into your hand and spread over the popcorn
• Place the lid of the air tight container and shake well for your delicious apricot crumble popcorn.

Recipe Notes:

• Store in an airtight container for a maximum of 5 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.

Apple Pie Popcorn

Ingredients:

• 1 cup popping corn kernels
• 2 tablespoons rice bran oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 tablespoon brown sugar
• 1 tablespoon butter, melted
• 1 cup dried apples, chopped

Method:

• Place the oil and the corn kernels in the bottom of a soup or stock saucepan that has a matching lid and spread the corn kernels evenly across the bottom.
• Turn the stove on to a medium heat and continue shaking the pan back and forward over the heat until the first kernel pops – VERY quickly put the lid on the pot but continue to shake the pot back and forward over the heat.
• After a couple minutes the popping will start to slow down, remove from the heat when you haven’t heard a pop for 15 seconds.
• In small bowl, mix together spices and sugar.
• In a large air tight container combine popcorn and dried apples.
• Pour melted butter over popcorn mix and dump the spiced sugar mix over the popcorn.
• Place the lid on the air tight container and shake very well so that the apple and spices are evenly spread through the popcorn.

Recipe Notes:

• Store in an airtight container 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.

Apple & Cinnamon Pinwheels
Makes: approximately 24

Ingredients:

• 2 sheets frozen puff pastry, defrosted
• 1 cup crushed apples, apple sauce or apple puree
• 1 tablespoon brown sugar
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon all spice

Method:

• Preheat the oven to 180 degrees Celsius and line 2 baking trays with grease proof paper and spray the paper generously with cooking oil spray.
• Lay the sheets of pastry out and spread ½ of the apples on one sheet of pastry all over, except about 2cm from one end. Repeat with the remaining apple on the other sheet of pastry.
• Combine the brown sugar and spices in a small mixing bowl and mix well, sprinkle evenly between both pastry sheets evenly across the apple.
• Starting at the coated end of the pastry sheet roll the pastry until you get to the part of the pastry that does not have any topping, brush the bare pastry with milk using a pastry brush then finish the roll.
• Wrap the roll in glad wrap (or the pastry plastic sheet) and put into the freezer for 5 minutes as this helps hold shape while cutting.
• Remove from the freezer and slice the roll at about 1cm gaps and place each pinwheel flat on the lined baking tray.
• Place in the oven for 20-25 minutes until the pastry is crispy and golden. Move to a cooling rack to allow to cool.

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 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.

Apple & Sultana Uglies
Makes: approximately 24

Ingredients:

• 1 cup SR flour
• 1 1/2 cups grated apple
• 3/4 cup sultanas
• 1/2 cup natural or Greek yoghurt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon all spice
• 1/2 teaspoon nutmeg

Method:

• Preheat oven to 180 degrees Celsius and line two baking trays with baking paper.
• Combine all ingredients in a mixing bowl until well combined.
• Dollop tablespoon of mixture onto the baking tray approximately 2-3cm apart.
• Bake for 15-20 minutes until golden.

Recipe Notes:

• Store in an airtight container below 27 degrees and consume within 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.

Almond Bread
Makes: approximately 36 biscuits

Ingredients:

• 3 egg whites
• 1/2 cup caster sugar
• 1 cup plain flour
• 250g whole unpeeled almonds

Method:

• Preheat oven to 180 degrees Celsius.
• Beat egg whites with an electric beater until soft peaks are formed then gradually add sugar and beat until all dissolved and finally gently fold in the sifted flour and almonds using a spatula.
• Spread mixture into a greased log tin and bake for 180 degrees for 30 minutes.
• Remove from the loaf tin and allow to fully cool on a wire rack.
• When cold, wrap loaf completely in alfoil and leave for 2 days.
• Cut the entire loaf into very thin slices, this is easiest when using an electric knife.
• Place slices in a single layer onto oven trays and bake at 150 degrees Celsius for 30-35 minutes or until dry and crisp.

Recipe Notes:

• Store in an airtight container 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.