Sweet Treats
Preparation 5 Minutes
Cook 20 Minutes
Serves 4
Method
Preheat the oven to 170°C. Line a large baking tray with baking paper.
- Combine oats, sugar, coconut, cinnamon, almonds, walnuts, oil and honey in a bowl. Mix with hands compacting together. Bake in the oven for 5 minutes and then stir and return for another 5 minutes.
- Stir in currants and sultanas and bake for a further 5-8 minutes to ensure the granola is evenly golden brown.
- Allow to cool completely before serving with milk or a good dollop of yoghurt.
Ingredients
2 cups rolled oats
2 tbsp brown sugar
2 tbsp desiccated coconut
1/2 tsp cinnamon
1/2 cup Sunbeam Flaked Almonds
1/4 cup Sunbeam Walnuts
3 tbsp sunflower oil
3 tbsp honey
1/2 cup Sunbeam Currants
1/2 cup Sunbeam Sultanas
Yoghurt to serve
Recipe Collection
Banana Coconut Bread
Preheat oven to 150°C and line a loaf pan with baking paper.
- Combine bananas, sultanas, vanilla, eggs, oil, cinnamon and baking powder in a food processer and process until combined.
- Add coconut meal and chia seeds, and stir with a wooden spoon.
- Pour into pan and sprinkle with flaked coconut. Bake for 50 minutes or until a skewer inserted comes out clean.
Sultana & Orange Friands
In a small saucepan heat the sultanas in orange juice, when the juice starts to bubble turn heat off and set aside to infuse.
Preheat oven to 180°C & Lightly grease a friand tin
Place egg whites in a medium bowl; whisk lightly with fork until combined. Add butter, milk, extract, ground almonds, orange rind, sifted icing sugar and flour; stir until combined.
Drain any excess liquid from sultanas and add to the mix & combine.
Pour mixture into pan; Bake friands 20 minutes; or until a skewer inserted into the centre comes out clean.
Stand friands 10 minutes before turning onto a wire rack to cool.
For the icing | In a bowl using an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth, light and fluffy. Use a piping bag to swirl icing across cooled friands, sprinkle with diced pistachios.
Dust the friands with sifted extra icing sugar & optional rose petals before serving.
Macadamia Choc Chip Cookies
Preheat the oven to 180°C. Line cookie trays with baking paper.
Beat butter, extract, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and soda, in two batches. Stir in Sunbeam macadamias & chocolate chips.
Roll tablespoons of mixture into balls; place 5cm apart on trays.
Bake cookies 15 minutes or until golden; cool on trays.
Jewelled Rice
To prep: place the Sunmuscat sultanas and cranberries into a bowl and cover with water. Let sit and rehydrate for 10-15 minutes. Then drain.
Place the saffron threads into a bowl with 2 tablespoons of hot water and allow to sit and steep.
Melt 1 ½ tablespoons of the ghee into a large skillet over medium heat. Add in the onion and cook, stirring for 10 minutes, until the onion is well caramelised. Remove half of the onion and set aside – this will be used for garnishing. Add half of the soaked sunmuscats and cranberries, the rice, cinnamon, cardamom and cumin. Continue cooking and stirring, until the rice is well coated in the oil and spices, about 1 minute. Add in 3 cups of boiling water and the salt. Stir everything together, then bring to the boil. Cover and turn heat down to low and cook, without disturbing for 15 minutes. Turn off the heat and allow it to sit, untouched, for 15 minutes.
Meanwhile, heat another medium frying pan over medium heat. Add in the remaining 1 ½ tablespoons of ghee, the almonds and cashews. Cook, stirring, for 4-5 minutes until the nuts are golden brown. Be careful not to burn! Set aside for serving.
Uncover the rice, drizzle over the saffron water and toss the rice just a little so half of the rice turns golden. Transfer to a large serving plate, then garnish with the ghee-toasted nuts, the remaining sunmuscats and currants and caramelised onion. Sprinkle over the coriander and dill, to finish.
White Christmas
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Grease and line base and sides of a 27cm x 17cm slice pan with baking paper, extending paper over sides.
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Place chocolate and coconut oil in large heatproof bowl over a saucepan one-third filled with simmering water. Stir until melted and remove from heat.
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Add sultanas, almonds, cherries, rice cakes and coconut. Stir to combine and spread into prepared pan. Press down firmly.
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Set aside to cool for 1 hour or until set. Refrigerate if weather is hot. Cut into 18 pieces to serve.
Sunbeam Spiced Christmas Cake
In a large bowl, combine mixed fruit, cherries, nuts, apple, golden syrup and liquor. Mix well, cover and allow to stand overnight (or up to 24 hours for amazing flavour).
Preheat oven to 150ºC (130ºC fan forced). Very generously grease the bundt tin, ensuring butter is in all creases.
Add sugar and butter to the bowl of a stand mixer fitted with a beater attachment. Beat until fluffy and pale. With the motor running, add eggs one at a time, beating until incorporated before adding the next.
Add flour and spices, beat on low until just combined. Add orange zest and soaked fruit mixture and beat until just combined.
In a small bowl mix together orange juice and bicarbonate of soda, add to the cake batter and beat until just incorporated.
Spoon batter into the prepared bundt tin, using a spatula to press mixture into any crevices and flatten the surface.
Bake for 2 ¼ to 2 ½ hours or until the cake springs back when gently pressed in the centre. Allow cake to cool in the tin for an hour then invert onto a baking rack to remove and allow to cool completely.
