Spiced Oat Slice

Baked Sweet Potatoes with Toasted Hazelnuts

1. Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
2. Rub sweet potatoes in half the olive oil and place onto baking tray. Roast for approx. 45 minutes or until just cooked all the way through.
3. Heat remaining oil in a small fryingpan. Add hazelnuts and cook for 3-4 minutes or until golden. Add sesame seeds, cumin and thyme. Cook a further 1-2 minutes, remove from heat and stir in the lemon rind, season well.
4. For serving, cut down the centre of each sweet potato and push out to make a small cavity. Top each with the hazelnut mixture, crumble over the feta and drizzle with lemon juice, additional oil and the harissa.

Fruit & Nut Biscotti

Heat oven to 180 degrees C. Generously butter or spray bottom and sides of loaf pan with cooking spray.

In large bowl, stir flour, nuts, sultanas, flax seeds, brown sugar, salt and baking soda. Stir in milk. Pour batter evenly into prepared pan.

Bake 50 minutes until golden brown. Cool completely in pan on cooling rack. Transfer to freezer and freeze at least 1 hour, but no more than 3 hours.

Heat oven to 200 degrees c. Remove loaf from pan. Use sharp serrated knife to cut loaf into 1/8-inch thick slices. Arrange slices in single layer on rimmed baking sheets. Bake 15 minutes until golden brown, flipping halfway through baking. Transfer to cooling rack to cool completely.

Store at room temperature in airtight container up to 1 week.

White Christmas Tree Bites

1. Line the inside of 12 ice-cream cones with baking paper, using a stapler or sticky tape to secure paper.
2. Place white chocolate in a bowl over a saucepan of simmering water (ensuring bottom of the bowl doesn’t touch the water) and stir until the chocolate has melted and is smooth. Remove from heat.
3. Allow to cool then add all the other ingredients and stir to coat. Spoon into the prepared lined cones Refrigerate for at least 2 hours to set before serving.

Almond Joy 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 Flaked Almonds, coconut & chocolate.

Roll tablespoons of mixture into balls; place 5cm apart on trays.

Bake cookies 15 minutes or until golden; cool on trays.

Feel the joy!

Pumpkin Macadamia Salad

Preheat oven to 180ºC.

1. Place pumpkin and onion in large baking dish, add 2 tablespoons of oil and mix to coat. Roast or grill until tender (approx 30 minutes), turning once. Cool, and then gently mix with rocket, macadamias and raisins.
2. Combine lemon juice, honey, ginger and remaining 2 tablespoons of oil in screw top jar. Shake and pour over salad. Gently toss to combine.

Mini Easter Panettone

In a medium bowl, whisk together the eggs, yolk and vanilla.

In a separate large bowl, combine the flour, yeast, sugar and salt. Pour in the warm milk, then add the egg mixture. Stir well to combine until a dough forms. Cover with cling film, sprayed with oil, and set aside to rest in a warm place for approx. 1 hour or until doubled in size.

Place 12 cardboard patty cases on a baking tray. Alternatively, place regular cases into a muffin tin. Set aside.

Stir in the butter, sultanas and mixed fruit. Mix until combined.

Divide the dough into 12 equal pieces and put into prepared cases.

Cover again and let rise for a further ½ hour.

Brush the tops with milk and bake for 25 mins or until cooked through and golden.

Cool on tray.

Meanwhile, make the icing.

In a small bowl, place the icing sugar and 1 tablespoon of water. Mix until a paste forms. Add small amounts of water until desired consistency. Add a few drops of food colouring to make a pale pink icing.

Drizzle over cooled cakes and sprinkle with dried rose petal leaves or your choice of sprinkles.