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Risotto recipes

Sweet coconut cream risotto

40 minutes

Buttery rum pineapple with crushed ginger biscuits

5 minutes

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Marinara pizza

4 hours, 15 minutes

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Japanese mushroom pancakes with plum dipping sauce

Fudge recipes

Soft fudge

10 - 15 minutes

Oat and raisin buttermilk loaves

45 minutes

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10 minutes

Muffin recipes

Oat, date and coconut muffins

15–20 minutes

Oat, date and coconut muffins

Serves Makes 12

Difficulty Easy

Prep Time 25 minutes

Cooking Time 15–20 minutes

Ingredients

1/3 cup sunflower oil
40 g organic unrefined brown sugar
2 extra-large free-range eggs
150 g stone-ground wholemeal flour
1 t baking powder
1 t bicarbonate of soda
½ t salt
½ t ground cinnamon
1/4 t ground nutmeg
80 g rolled oats
125 g trail mix
40 g desiccated coconut
1 cup organic plain yoghurt
6 fresh organic dates, halved
Coconut flakes for sprinkling

Method

Preheat the oven to 190°C.

Mix the oil and sugar together in a large bowl. Add the eggs and beat until frothy.

In a separate bowl, mix the flour with the baking powder, bicarbonate of soda, salt, spices, oats, trail mix and desiccated coconut.

Stir into the egg mixture. Add the yoghurt and mix until just combined, taking care not to overmix.

Grease a muffin pan and spoon in the mixture, filling each mould a third of the way.

Bury half a date in each filled muffin mould and sprinkle with coconut flakes.

Bake for 15 to 20 minutes or until nicely risen and baked through. Allow to cool for a few minutes before removing from the muffin pan. Serve warm.

Cook’s note: Use 100 g chopped roasted pecans instead of the trail mix.

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Oat, date and coconut muffins

Ingredients

Method