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Sweet Treats

Preparation 5 Minutes

Cook 20 Minutes

Serves 4

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Method
Ingredients

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

Apple, Pear & Sunmuscat Filo Tart

Preheat oven to 200ºC (fan forced 180ºC). Line a baking tray with baking paper.

Combine all nuts, sunmuscats, breadcrumbs and cinnamon, toss to combine then drizzle over the maple syrup and mix well. Reserve 1/3 cup of this mixture.

Lay 1 sheet of filo onto prepared tray. Brush evenly with melted butter, sprinkle over ¼ of the nut mixture. Brush a second sheet with butter and arrange on top, repeat with another ¼ of the nut mixture. Repeat twice more, so you have 4 layers of brushed filo and nut mixture, then brush remaining filo sheet with butter and place on top.

Arrange apple and pear slices on top, brush with remaining butter then sprinkle over reserved nut mixture and coconut sugar.

Bake for 25-30 mins until pastry is golden. Cut into slices and serve with rocket.

Strawberry Almond Slice

Friand meets slice, equals utterly delicious

Salted Caramel Easter Scrolls

Whisk together milk, 1 tsp caster sugar and 2 tsp yeast and set aside for 10 mins until frothy. Whisk in 2 of the eggs.
Combine remaining sugar and flour in a large bowl, using a whisk to beat. Add yeast/eggs mixture and use a wooden spoon to stir until the mixture just comes together, then turn out onto a lightly floured surface and slowly incorporate the butter while kneading the dough. Once all the butter has been incorporated, add the sultanas and currants and continue to knead for a further 3-4 mins or until the dough is smooth and elastic.
Grease a large bowl with extra butter, then place dough inside, brush with a little extra melted butter then cover with a clean tea towel and place somewhere warm to prove for 1 hour (or until doubled in size).
Meanwhile, to make salted caramel, add sugar to a medium, heavy-based saucepan. Stir constantly until sugar has completely dissolved then remove from heat, whisk in butter (be careful as it will spit) then pour in thickened cream in a slow, steady stream, whisking constantly. Whisk in salt then set aside and allow to cool.
Preheat oven to 180ºC (160ºC fan).
Once dough has risen, lightly dust a work surface with flour and roll dough out to a 30x40cm rectangle shape with the long side facing you. Spread half the salted caramel over the top (leave a 2cm border around each edge), then roll the long side up into a tight scroll.
Cut the scroll into 12 even, smaller rolls then arrange closely in a greased 18x22cm rectangular tin. Whisk remaining egg with a splash of water and brush over the rolls, then bake for 20-25 mins (you may need to cover with foil after 10 mins if your rolls are browning too quickly) until golden and the rolls sound hollow when tapped. Serve warm from the oven with extra salted caramel.

Orange & Olive Oil Almond Cakes (Gluten Free)

Pre-heat oven to 180°C (160°C fan-forced). Line 12 x ⅓ cup capacity muffin moulds with paper cases.
Combine flour, almond meal, sugar and baking powder in a large mixing bowl.
In a separate bowl, whisk together the oil, milk, eggs and orange rind until well combined. Add to flour mixture and mix until smooth. Pour between paper cases and sprinkle with flaked almonds. Bake for 20 minutes.Tip:
For those avoiding dairy, simply substitute the cows milk with your milk of choice.

Christmas Chocolate Fruit Truffles

Heat cream in small saucepan until just below boiling. Remove from heat and add chocolate. Set aside for 1 minute, then stir until melted.
Combine 1/2 cup of the currants and half of the hazelnuts in a bowl and set aside for decorating. Place remaining currants and salt in a bowl, pour over the chocolate mixture and stir to combine. Refrigerate for 1-2 hours or until firm enough to roll.
Scoop tablespoons of the chocolate mixture and use clean hands to roll into balls. To decorate, roll balls in the reserved currant and hazelnut mixture, remaining hazelnuts or coconut. Store in the refrigerator and allow to soften slightly before serving.

Carrot & Walnut Cake Cupcakes

Preheat oven to 180 degrees Celsius

Whisk together your plain flour, baking soda, salt and cinnamon

In a separate bowl, mix your wet ingredients, milk, white vinegar, vegetable oil, eggs and brown sugar

Once your wet ingredients are well combined, stir in your carrots, shredded coconut, pineapple, walnuts and raisins.

Pour your wet ingredients into your dry ingredients and mix until just combined. Do not over mix.

Fill your muffin tins with your patty pans and then with a spoon or a lever ice cream scoop, fill them to the top.

Bake in the oven for approximately 20 minutes or until a skewer comes out clean.

Let cool completely before decorating with meringue.

Once your muffins are cool you can start on your meringue. Mix your egg whites and caster sugar together in a bowl over a pot of water on the stove. Once the heat from the pot has dissolved the sugar in your egg whites, put your bowl on your electric mixer and whisk until stiff peaks.

Using a piping bag or a large ziplock bag with the corner cut off, pipe the top of your muffins in any shape you like. If you have a blow torch, give them some colour, or leave them natural and decorate with your favourite easter eggs.

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