Easy Loaf Cake!

I've had an old Family Circle Fabulous Fast Cakes book that has one favourite Banana Spice loaf recipe that gets used everytime bananas are going squashy in the fridge, so I decided to try mixing it up a bit this week!

I peeled and chopped two red apples, and added them to the Thermo bowl with 125g chopped butter, 120g sugar, 230g of self raising flour, 1 tsp cinnamon and 1 tsp baking powder. Pulse on turbo until the mixture is quite crumbly looking but stop if it starts to combine and get doughy. Add 2 whole eggs (I used a goose egg today!), 1/3 cup yoghurt and 1 tsp vanilla essence and mix for 10 secs speed 6. Scrape sides and mix again 5 secs speed 6. Add 1/2 cup frozen blueberries and mix reverse speed 4 for 5 seconds again to combine.

Pour into a paper lined loaf tin and bake at 170 for 50-60 mins and test with a skewer to ensure the centre is cooked. Cool in the tin for 10 mins then transfer to a rack to cool completely.

As usual I put it to the kid test, and Jack pronounced it the best cake ever!

Earlier in the week I made a version with carrot, banana and sultana- the banana was frozen so i pulsed it with the butter but if you have fresh banana I'd add it with the eggs and yoghurt.

I'm going to try zucchini, raisin and walnut next.... Yum

Choc Coconut Cookies

These are a version of a cookie that my sister Em and I voted the best ever, converted for the Thermie. It's a yummy treat for the kids and I don't mind a little nibble on one either. This recipe makes about 20 large cookies, they are very short and a bit sugary but nice once in a while!

First pulse on turbo 50g shredded coconut and the rind from one orange until it's the texture of fine crumbs. Use a veggie peeler to take the rind off so you don't get too much pith as that would make it bitter. Set aside and repeat the pulsing with 50g white choc and 50g dark choc- leave them a coarser texture however still crumb like and don't worry if you have a few chunky bits. Set aside with the coconut mix.

Add 150g raw sugar to the Thermomix bowl and blitz at speed 8 for 5 seconds. Add 175g of unsalted butter (room temp if you remember but if butter is straight from fridge mix now at 37 degrees speed 4 for a minute) insert butterfly and mix speed 4 for 5 minutes until creamy. Remove butterfly, add rest of ingredients along with 2 eggs yolks, 1/2 teaspoon of orange blossom water (optional), a pinch of salt and 225g self raising flour and mix at speed 4 for 15 seconds to combine. Scrape sides and give it another 3 seconds.

You can roll the mix into balls, flatten on a paper lined baking tray and bake straight away or roll it into a log about 5 cm thick and wrap tightly like a bonbon and pop in the fridge to set. I did mine last night ready to bake this morning for a fresh morning tea! You can freeze this mix too.

When you are ready to bake then you just cut slices about 1cm thick, place well spaced apart on an oven tray and bake at 190 degrees for 8-10 minutes or until golden and set. Leave on the tray for 5 mins to firm up then cool on a rack.

 

Mum's Muesli Bars

I tried these out on the kids in their school lunch boxes today and got the thumbs up and a request for more for afternoon tea!

I also had a play with some alternative sweetening agents, but have noted the 'run of the mill' option too so you don't have to hit the shops to make these. There was no need for the health food shop- I found everything I needed at our local Supermarket.

First cook 125g rice malt syrup (or use honey), 50g dark agave syrup (1/4 cup brown sugar), 100g unsalted butter and 25g grape seed oil for 10 minutes at varoma speed 1.

Add to the cooked syrups 200g mixed seeds (I found a packet with pepitas, sunflower kernels and pine nuts straight off the shelf!), 30g shredded coconut, 150g rolled oats (I used quick porridge oats) 1/2 cup cornflakes, 75g sultanas, 50g craisins. Mix at speed 3, reverse direction for 20 seconds.

Press the mixture into a paper lined slice tin, about 1 cm thick and bake at 180 degrees for approximately 15 mins or until golden brown.

Cool completely then slice into bars and store in an airtight container in the fridge for up to a week. I also think these would freeze well and be used for lunch boxes straight from the freezer- they'll be thawed by morning tea time!

I have kept these nut free, but you could substitute peanut butter for some of the rice malt syrup and add more chopped nuts instead of fruit to give a protein boost if they aren't going to school. You could also substitute in gluten free rice bubbles and more cornflakes to make them gluten free in need.

Baked Artichoke Dip

Thanks to Gus and his Mum Sue for this recipe, it is yum! I've converted the prep for thermie, enjoy...

First grate 100g of Parmesan cheese and 4 small cloves of garlic together at speed 9. Then add one drained 420g tin of artichokes, 1 small tub sour cream (must be around 150g sorry forgot to check) 100g of praise traditional mayonnaise and a good grind of black pepper. Mix at speed 4 for 10 seconds to chop the artichoke and mix everything in well. Scrape sides and mix again until you get your desired texture- could be chunky or finely chopped artichoke up to you!

Bake at 180 degrees for 30 mins and serve warm with crackers or fresh crusty bread.

5 Cup Cake!

Big thanks to Mum (Lesley) for this recipe, I'm always looking for a healthy treat.

This really is more a loaf than a cake, so would be good toasted a few days after freshly cooked, or robust enough to freeze in slices for lunchboxes!

Super easy, use your thermo or just attack with a wooden spoon!

Take 1 cup of self raising flour, 1 cup of coconut, 1 cup of mixed fruit or nuts to taste, 1 cup of sugar and 1 cup of milk. Combine, stand for 10 minutes and then pour into a loaf tin and bake in a moderate oven for 45 minutes or until golden and a skewer inserted comes out dry.

Suggestions.... Substitute half the coconut for rolled oats or bran. I reduced the sugar to 2/3 cup and used brown sugar. For the fruit add finely chopped apple and a teaspoon of cinnamon. Try sultanas and walnuts (not for a nut free school!), craisins and sunflower seeds, finely chopped zucchini and mixed fruit and nut... Get creative!