You will love Zucchini even more after tasting this little snack!
Hot Cross Buns
- 500 g Plain flour
- 3 tbsp sugar
- 3 tsp dry active yeast
- 1 tbsp cinnamon
- 3 tsp mixed spice
- 2 cup fruit medley
- ½ cup dried apricots roughly chopped
- ½ cup quick oats
- 1 tbsp extra virgin olive oil
- 500 mL warm water
- 75 g plain flour
- 5 tbsp water
- 2 tbsp icing sugar
- 2 tsp boiling water
In a jug combine all of the wet ingredients. Mix all the dry ingredients together, including the fruit. Then make a well in the centre and pour in three quarters of the wet ingredients, stirring first to ensure the oats don’t stay at the bottom. Then pour the remaining liquid in and combine to make a stiff moist dough. Place cling wrap over the dough and allow to double in size.
When doubled in size, turn dough out onto a floured surface and shape into a smooth ball. Divide dough into quarters and then divide each quarter into 3 equal pieces. Roughly shape each piece into smooth balls. Start with the first ball you shaped and reshape it by bringing the outside edges in to expel stale carbon dioxide. Place the smooth side uppermost on the tray 3 across and 4 buns down. Allow the buns to double in size.
Preheat the oven to 180C. Brush with glaze and then combine flour and water to form a thick mixture. Using a piping bag, pipe crosses onto the buns. Then place in the oven and bake for 15-20mins on the middle shelf of the oven or until golden brown.
*fruit Medley can be replaced with more sultanas
Nothing better than home made chips, these are quick and easy to make and are a good sider to a fish or crumb chicken dish.
Salt and Vinegar Chips
Prep Time 10 minutes
Cook Time 30 minutes
- 3 large potatoes
- 1 cup white vinegar +2 tbsp
- 2 cups water
Preheat the oven to 200C and line a large baking tray.
Cut the potatoes into long chips and then place in a saucepan. Pour in 1 cup of vinegar and 2 cups of water. Ensure that all potatoes are covered in liquid. Bring to the boil and then reduce to a simmer for 5-7min or until a knife just goes through the potatoes.
Drain the potatoes and then spread them out on the baking tray. Drizzle with remaining 2tbsp of vinegar and then sprinkle with salt.
Bake the potatoes in the oven for 30mins or until golden.
Serve with aioli!
These are amazing! I could eat these till the cows come home. Only thing I’m sure about is that there would be no leftovers.
I used to be scared of making ‘dough’ or anything remotely ‘bread’ related. But when I moved in with my partner I new I had to start making some delicious snacks – so he doesn’t just eat shapes hahah!!
Enter the pizza scrolls. You can put just about anything in them, just like a normal pizza. But this Mediterranean mix is always my favourite and even with homemade dough they don’t take longer than 20min to prepare! They are that simple!
Mediterranean Pizza Scrolls
Prep Time 20 minutes
Cook Time 15 minutes
Servings 10 Scrolls
- 50 g butter cubed
- 2 cups Self Raising Flour
- 2/3 cup milk
- ¼ cup Pizza Sauce or tomato Paste
- 100 g thinly sliced salami
- ½ small red onion thinly sliced
- 2-3 marinated chargrilled capsicum thinly sliced (optional)
- ¼ cup sliced black olives optional
- 1 cup mozzarella cheese grated
Preheat the oven to 200C and line a large baking tray with baking paper.
Use your hands to rub the butter into the flour to form a fine crumb. Then slowly add the milk using either for hands or a smooth edge of a butter knife to bring it together to form a soft dough. Dust a little extra flour onto your clean bench and then tip the dough out.
Knead the dough for 5min until it comes together in a smooth ball. Use a floured rolling pin to roll it out to 20cm x 30cm. The dough should be between 3-5mm thick.
Spread the dough with pizza sauce. Then layer on the salami, red onion, capsicum, black olives and ¾ of the cheese.
Roll up like a swiss roll and then slice into 8-10 scrolls.
Place the scrolls flat on a lined baking tray 3 cm apart and sprinkle with remaining cheese. Bake for 15min or until golden brown.
Just like a jam drop, but even better. Passionfruit has long been one of my favourite fruits and now I am blessed with a passionfruit vine on the fence at my rental!
I still remember picking passion fruits off of the vine in my grandma’s car port with I was a little kid and then baking with them and with her! Just like our mum, our grandma always loved baking with us and let us make a mess in the kitchen (as long as we helped with the clean up!)
Biscuits like these are great to make with kids, as the form of rolling out the biscuits and making a thumb print is a great sensory activity for them!
Passionfruit curd shortbread
Prep Time 30 minutes
Cook Time 15 minutes
Servings 16 Biscuits
- 3 eggs lightly beaten
- 1 egg yolks extra, lightly beaten
- 1 cup (220caster sugar
- ½ cup 125mpassionfruit pulp (about 6 passionfruit
- 2 tablespoons lemon juice
- 150 g unsalted butter softened
- 125 g butter
- 2/3 cup sugar
- 1 tsp vanilla extract
- 1 1/3 cups plain flour
First make the curd - Place the eggs, egg yolks, sugar, and passionfruit and lemon juice in a medium saucepan over medium heat. Cook, stirring, for 2 minutes or until the sugar has dissolved. Gradually add the butter, stirring continuously, until melted. Reduce the heat to low and cook for a further 6–8 minutes or until the curd has thickened. Makes 2 cups (640g). Allow to cool in the fridge completely. This step can be made the day before.
Meanwhile make the shortbread – cream the butter and sugar together with electric mixers until light and creamy. Then add in flour 1/3 cup at a time until it comes together in a dough. Role out 1tbsp of mixture in the palm of your hands and place on lined baking tray. Repeat with remaining dough. Use your thumb to make a small thumb print in each cookie. Cook in the oven for 10-12mins. Remove from oven and allow to cool for 2mins. Then use your thumb or the back of a teaspoon to redefine the thumbprints.
Then add spoon 1tsp of passionfruit curd into the cooled cookies.
These bliss balls are fun, quick to prepare and a treat I make when I feel I need a pick-me-up.
Choc Caramel Bliss Balls
Prep Time 30 minutes
Resting Time 30 minutes
Servings 12 Balls
- 1 cup cashews
- 1 cup desiccated coconut
- 3 medjool dates
- 1 tbsp rice malt syrup
- ¼ cup cacao
- 1 tbsp coconut oil
- Buckwheat Chia seeds or Desiccated Coconut to roll in.
Blend Cashews, coconut and medjool dates in a food processor until they form a rough crumb. Then add in remaining ingredients and blend for 1-2mins until combined.
Roll into balls and then roll in desired coating. Set in the fridge for 30mins and then enjoy! Store in an airtight container in the fridge for 2weeks or in the freezer for 3months.
My mum used to wake up super early before school, so she could make a batch perfectly timed to when we woke up. I always remember racing out to the kitchen to devour several of these bran muffins.
My little twist is adding frozen blueberries into the mixture, because well blueberries go with everything right? Well that is my stand point!
Once you make the base mixture you can really add in any mix ins, so let you imagination go wild!
If you make a winning flavour make sure to share it in the comments below!
Blueberry + Date Bran muffins
An easy breakfast that you can make ahead of time or enjoy with a cup of coffee for your mid morning snack. The fresh pop of blueberries goes so well with the delicious caramel of the dates for a flavour packed muffin!
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 Makes
- 1 1/2 cups wheat bran
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 egg
- 2/3 cup brown sugar
- 1/2 teaspoon vanilla essence
- 1 cup plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- ½ cup dates
- 1 cup blueberries
Preheat oven to 180 degrees Grease muffin cups or line with paper muffin cases. Mix together wheat bran and buttermilk then let stand for 10 minutes. Beat together oil, egg, sugar and vanilla then add to buttermilk/bran mixture.
Sift together flour, bicarbonate of soda, baking powder and salt. Stir flour mixture into buttermilk mixture until just blended. Fold in dates and frozen blueberries and spoon batter into prepared muffin tray.
Bake for 15 to 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Cool and enjoy.