Recipes
Easter Brownie
She’s a fudge brownie recipe this one! Perfect to use any leftover Easter eggs or try any chopped chocolate. INGREDIENTS: 225g butter 1 ½ cup sugar 2 tsp vanilla 4 eggs ⅓ cup cocoa powder ½ tsp baking powder ¼ tsp salt 1 ½ cup plain flour 1 cup Easter eggs, chopped INSTRUCTIONS: Preheat oven to 180c and line a 11 x 7 inch pan with baking paper Melt the butter over a medium heat, stir in the sugar and vanilla. Remove from the heat and beat in the eggs one at a time. In a separate bowl, mix cocoa, baking powder and salt together and mix well. Stir in flour and fold through chopped Easter eggs Pour into the lined pan and bake for 20-25minutes or until centre is slightly firm to touch Cool in the pan and then cut into squares NOTES: This brownie mixture is better when slightly underdone.
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Raspberry and Lemon Muffins
Bright and tangy with bursts of juicy raspberries, these muffins are a delicious mix of sweet and zesty. Perfect for morning tea or a quick snack, they’re as easy to make as they are to enjoy. Makes 12 Time: 45 mins INGREDIENTS: 1 ½ cups plain flour (+ 1 tbsp extra) ½ cup sugar Zest of 1 lemon 2 tsp baking powder ½ tsp salt 3 large eggs 1 cup yoghurt, plain unsweetened ½ cup oil Juice of 1 lemon 1 tsp vanilla essence 1 ½ cups raspberries, frozen INSTRUCTIONS: Preheat the oven to 180℃. Grease a standard 12 cup muffin tray. In a large bowl combine 1½ cups flour, sugar, lemon zest, baking powder and salt. In another bowl, whisk together the eggs, yoghurt, oil, lemon juice and vanilla essence. Add the wet ingredients to the dry ingredients and mix gently until just combined. In a small bowl toss the raspberries with the remaining 1 tbsp of flour. This will stop the berries from sinking to the bottom of each muffins when cooking. Very gently fold the raspberries into the batter, really try to avoid mixing too much. Spoon the batter evenly across the 12 cups in the muffin tray and bake for 25-30 minutes until a skewer comes out clean. Remove from the oven and let the muffins sit for 5-10 minutes before transferring to a wire rack.
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Chocolate Coconut Chia Pudding
Rich, creamy, and naturally sweet, this chocolate coconut chia pudding makes a wholesome breakfast or dessert. It’s quick to prepare, full of goodness, and perfect with your favourite fruit or crunchy toppings. INGREDIENTS: 2 tbsp tbsp cocoa powder 1 tsp vanilla essence 4 tbsp chia 1 cup coconut milk 1 tbsp honey or maple syrup INSTRUCTIONS: In a large bowl combine the cocoa powder and vanilla essence to make a paste Add the chia seeds and coconut milk and honey (or maple syrup) and stir to combine well Leave in the fridge to set for a few hours, or best to keep overnight Top with your choice of fresh, frozen or canned fruit Other topping choices can include: Coconut, chopped nuts or seeds NOTES: What does it mean for the pudding to set? It means the chia has expanded to absorb some of the liquid and the pudding has a much thicker consistency.
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Pineapple and Lime Ice Blocks
Cool, refreshing, and naturally sweet, these pineapple and lime ice blocks are the perfect treat for warm days. They’re light, zesty, and so easy to make—just blend, freeze, and enjoy. Makes 7 Time: 5 mins (+1hr freezing time) INGREDIENTS: 1 can crushed pineapple (425g) Juice 1 lime 1 cup water 1 tbsp honey/maple syrup (if you want it sweeter) INSTRUCTIONS: Blend pineapple, lime, water and honey (if using) together in a blender. Pour into iceblock moulds and place a popsicle stick in the mix. Freeze until set.
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Passionfruit & Coconut Cake
This cake is light and fluffy, dairy free and one of the best flavour duos - passion fruit and coconut. A perfect cake to celebrate a birthday or even just the end of summer! One 20cm cake Time 1 hour 20 mins INGREDIENTS: 175g dairy free butter or margarine ½ cup caster sugar 3 eggs 2 cups flour ¾ cup shredded coconut 2 tsp baking powder ½ cup milk (dairy free) ¼ cup passionfruit pulp 1 tsp vanilla extract Icing 1 tbsp dairy-free butter, softened 1 cups icing sugar 3 tbsp passionfruit pulp Topping ¼ cup toasted coconut 1 tbsp passionfruit pulp INSTRUCTIONS: Preheat the oven to 170°C and grease and line a 20cm round spring-form cake tin In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing as you go. Slowly add the flour, coconut and baking powder and mix well. Add the milk, passionfruit and vanilla to form a batter. Pour the cake batter into the cake tin and bake for around 50 mins, making sure a skewer comes out clean. To make the icing, whisk together the butter, icing sugar and passionfruit pulp until smooth. You can add extra icing sugar if you want a thicker icing, keeping in mind that it will thicken and set once cool. Remove the cake from the oven and let it cool. Once cool, spread the icing over the cake allowing some to run over the edge. Top with the toasted coconut and passionfruit pulp. NOTES: Keep in the fridge until serving and remove 15 minutes before serving. Can be served on its own or with some natural yoghurt. One 170g can of passionfruit pulp is enough for this whole recipe if you do not have access to fresh passionfruit.
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Tahini Snickers Bites
It’s like a snickers, but with salted caramel. I had no idea what I was making when I started this recipe. It was purely just for fun. I had been wanting to make some tahini caramel for some time, it is so quick and can be used for a number of different sweet things. It then morphed into layering this with peanut butter, and covering in chocolate - to resemble these salted caramel peanut bites. They’re rich, gooey and definitely one to add to the list for homemade Christmas gifts (too soon?!). Makes 9 bites INGREDIENTS: 4 tbsp hulled tahini 2 tbsp milk (plant-based or dairy) 2 tsp maple syrup 9 tsp crunchy peanut butter 250g dark chocolate Sea salt INSTRUCTIONS: Combine the tahini, milk and maple syrup in a small pot over a low heat. Stir while the mixture warms and starts to thicken. Turn off the heat and let sit for a few more minutes to thicken. Spoon evenly into a silicone tray that is safe for freezing. Freeze caramel until firm, then spoon 1 tsp of peanut butter on top and smooth. Return to the freezer for at least an hour. Gently melt the chocolate in a double boiler, or in the microwave, stirring well and being mindful not to overheat. Remove each bite from the silicone mould and using two spoons dunk into the melted chocolate, turning until covered and then placing on baking paper to set. Sprinkle with a little sea salt and enjoy! Store in an airtight container in the fridge and eat within 3 days. Feel free to make smaller, if you have a silicone tray that is a smaller volume.
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