INGREDIENTS
100g wholemeal flour 100g oats 2 tbsp. brown sugar 1 tbsp. margarine 400g canned or fresh fruit 1 tsp cinnamon METHOD Step 1: Preheat oven to 180°C. Step 2: Combine flour, oats and sugar in a bowl. Step 3: Using fingertips, rub margarine into dry ingredients until mixture feels like breadcrumbs. Step 4: Drain any fruit juice from can and layer fruit across base of a large, ovenproof baking dish. Step 5: Sprinkle cinnamon evenly over fruit. Step 6: Scatter crumble mixture evenly over fruit. Step 7: Bake in oven for about 20 minutes, until golden brown on top. From: www.heas.health.vic.gov.au
0 Comments
INGREDIENTS
3/4 cup (105g) slightly thawed frozen raspberries 1 cup (90g) rolled oats 3/4 cup (60g) shredded coconut 1/4 cup (60g) coconut oil 1 tablespoon sunflower seeds METHOD Step 1: Process raspberries, rolled oats, shredded coconut, coconut oil and sunflower seeds in a food processor until almost smooth and well combined. Step 2: Roll 2-tablespoon portions of the raspberry mixture into balls. Place on a lined tray in the fridge for 1 hour or until set. Store in an airtight container in the fridge for up to 1 week. From: www.taste.com INGREDIENTS
225g (1 1/2 cups) self-raising flour 2 teaspoons baking powder 330g (1 1/4 cups) Greek yoghurt 40g butter, melted 1 tablespoon coconut sugar 1 teaspoon ground cinnamon or mixed spice 75g (2/3 cup) Muesli 20g (1/4 cup) desiccated coconut Melted 70% dark chocolate, to drizzle METHOD Step 1 Preheat oven to 180C/160C fan forced. Line a large baking tray with baking paper. Step 2 Place flour and baking powder in a large bowl. Make a well in the centre. Add yoghurt. Use a round-bladed knife to stir until mixture just comes together. Turn onto a lightly floured surface and gently knead until just smooth (dough will be slightly sticky). Step 3 Roll the dough out on a well-floured sheet of baking paper into a 26 x 32cm rectangle. Brush half the melted butter over the dough, leaving a 2cm border. Sprinkle with the combined sugar and cinnamon. Scatter three-quarters each of the muesli and coconut over the dough and lightly press to stick. Step 4 Starting from a long side, roll up the dough and cut into 12 slices. Place on the prepared tray, cut side up and sides touching, allowing a little room for spreading. Brush with the remaining butter and scatter with the remaining muesli and coconut. Bake for 25-30 minutes or until scrolls are golden. Step 5 Drizzle with melted chocolate to serve (optional). From: www.taste.com INGREDIENTS
3 cups fruit granola 1/4 cup chopped dried apricots 1/4 cup chopped dried dates 1/4 cup chopped dried figs 1/3 cup shredded coconut 125g butter, chopped 1/3 cup honey 1/3 cup peanut butter 1/2 cup firmly packed brown sugar METHOD Step 1 Grease a 3cm-deep, 16cm x 26cm (base) slice pan. Line with baking paper, allowing a 2cm overhang on long sides. Step 2 Combine muesli, apricots, dates, figs and coconut in a large bowl. Step 3 Place butter, honey, peanut butter and sugar in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until mixture has thickened. Add to muesli mixture. Stir to combine. Press mixture into prepared pan. Smooth top. Cover. Refrigerate overnight or until set. Cut into 12 bars. Serve. From: www.taste.com INGREDIENTS
• 1/2 cup almond kernels • 1/2 cup coconut flakes • 2 cups traditional rolled oats • 1 large over-ripe banana • 1 egg, lightly beaten • 1/4 cup honey • 1/4 cup almond spread • 70g packet dried blueberries • 1/2 cup pepita and sunflower seed mix • 1 teaspoon ground cinnamon METHOD Step 1: Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper. Step 2: Place almonds, coconut and 1 cup oats in a food processor. Process until mixture resembles fine breadcrumbs. Transfer mixture to a bowl. Add banana to food processor. Process until smooth. Add to oat mixture with egg, honey, almond spread, blueberries, seed mix, cinnamon and remaining oats. Stir until well combined. Step 3: Using 1 level tablespoon of mixture at a time, roll and shape mixture into 4cm rounds. Place, 2cm apart, on prepared tray. Sprinkle with extra oats. Bake for 10 to 12 minutes or until golden. Stand on tray for 5 minutes. Transfer to a wire rack to cool. Serve. From: www.taste.com INGREDIENTS
2 cups granola 1 cup dried apricots 1/4 cup honey 60g butter, melted 3/4 cup shredded coconut METHOD Step 1: Place muesli, apricots, honey and warm, melted butter in a food processor. Process for 2 to 3 minutes or until well combined. Step 2: Place coconut in a shallow dish. Roll tablespoons of muesli mixture into balls. Coat balls in coconut. Set aside to cool for 15 minutes before serving. From: www.taste.com INGREDIENTS
Coconut Bread 65g (3/4 cup) desiccated coconut 20g (2/3 cup) coconut sugar 110g (2/3 cup) buckwheat flour 55g (1/2 cup) almond meal 40g (1/3 cup) coconut flour 2 teaspoons baking powder 3 eggs 185ml (3/4 cup) Coconut Milk 120ml melted coconut oil 1 1/2 teaspoons lemon rind, finely grated 1 teaspoon vanilla extract 2 tablespoons coconut flakes Berry Chia Jam 300g thawed frozen raspberries 1 1/2 tablespoons honey 3 teaspoons fresh lemon juice 5 teaspoons white chia seeds METHOD Step 1: Preheat the oven to 180C/160C fan forced. Grease the base and sides of a 9.5 x 19.5cm (base measurement) loaf pan and line with baking paper, allowing edges to overhang. Step 2: Combine the desiccated coconut, coconut sugar, buckwheat flour, almond meal, coconut flour and baking powder in a large bowl. Make a well in the centre. Step 3: Whisk the eggs, milk, oil, rind and vanilla in a jug. Add to well. Stir to combine. Pour into the prepared pan. Combine the coconut flakes and extra sugar in a small bowl. Sprinkle over the top of the loaf. Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely. Step 4: Meanwhile, for jam, place raspberries, honey and juice in a small saucepan over medium-low heat. Bring to a simmer. Simmer for 5 minutes. Add chia. Simmer for 1 minute or until thickened slightly. Remove from heat. Transfer to a bowl. Set aside to cool completely. Step 5: Cut the loaf into slices and serve with chia jam. From: www.taste.com INGREDIENTS
1 1/2 cups self-raising flour 200g diced apricots 1/3 cup brown sugar 3/4 cup buttermilk 1/2 cup vegetable oil 2 eggs Icing sugar, to dust Green grapes, to serve METHOD Step 1: Preheat oven to 190C or 170C fan-forced. Line a 12-hole, 1/3-cup capacity muffin pan with paper cases. Step 2: Combine flour, apricots and sugar in a large bowl. Whisk together buttermilk, oil and eggs. Add to flour and lightly mix to combine. Do not overmix. Fill prepared pan. Step 3: Bake for 20-25 mins, or until top springs back when lightly touched. Cool on a wire rack. Dust with icing sugar and pack in lunchbox with green grapes. From: www.taste.com INGREDIENTS
125g butter, melted 3/4 cup granular 2 cups self-raising flour 2 eggs, lightly beaten 1 medium granny smith apple, cored, grated 2 teaspoons vanilla extract 1 cup milk 1 teaspoon mixed spice 1 cup walnuts, chopped METHOD Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 9cm x 25.5cm (base) loaf pan. Line base and sides with baking paper, allowing a 5cm overhang at both long ends. Step 2 Melt butter in a small saucepan over medium heat. Transfer to a mixing bowl. Add, flour, eggs, apple, vanilla, milk and mixed spice and three-quarters of the walnuts. Mix until well combined. Spread into pan. Step 3 Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes before turning onto a wire rack to cool completely. Serve cut into thick slices. From: www.cancercouncil.com.au INGREDIENTS
1 tbsp cocoa powder sifted 1 tbsp coconut oil 2 tbsp honey 1/2 cup quinoa flakes 1/2 cup almond meal METHOD Step 1 Combine all ingredients in a food processor and mix until well combined. Step 2 Roll mix into 12 balls Step 3 Set in the fridge or freezer Recipe makes 12 balls at 80 calories each From: www.healthymummy.com |
A collection of EduEat's favourite healthy and nutritious meals.It is essential to start off your day with good food so you can be sustained throughout the whole day, which is why we chose the best recipes for breakfast, morning tea/elevenses and lunch!
Categories
All
|