Apple Cinnamon Slice

I have a very important babysitting role over the next two weeks - looking after a Thermomix!  Hurray!!!  It's a lot easier than looking after a 2-year-old, that's for sure!  I have spent the weekend cooking up a storm already and am trying out lots of new things.

Here's one I tried out...and never fear, for those who don't have a Thermomix (yet!), there's a version below for you :-)  Enjoy!

Ingredients
125g butter
1 cup/140g self-raising flour
1/2 cup/90g caster sugar
1/2 cup/40g desiccated coconut

Topping
4 apples, peeled, cored & quartered
2 eggs
2/3 cup/100g self-raising flour
1/2 cup/90g caster sugar
1 cup/80g desiccated coconut
1 teaspoon ground cinnamon

Method (Thermomix)
Preheat oven to 180 degrees celsius/160 fan-forced.  Grease and line a slice pan with baking paper.

Melt butter for 2 minutes/60 degrees/speed 2.

Add flour, sugar & coconut.  Mix 5 seconds/speed 5.  Scrape down the sides and blitz for another 5 seconds/speed 5.

Press firmly into the tin and bake for 10 minutes.

In the meantime, place apple into the TMX bowl.  Blitz 3 seconds/speed 6.

Add remaining topping ingredients and mix on reverse/5 seconds/speed 6.

Spread on top of the base and bake for 40 minutes, until lightly golden and cooked through.

Cool in tin then slice and serve.


Method (standard)
Preheat oven to 180 degrees celsius/160 fan-forced.  Grease and line a slice pan with baking paper.

Melt butter in the microwave.  Place in a large bowl along with flour, sugar and coconut.  Mix well.

Press firmly into the tin and bake for 10 minutes.

Grate or finely chop the apple.  Place in the bowl and mix well with remaining topping ingredients.

Spread on top of the base and bake for 40 minutes, until lightly golden and cooked through.

Cool in tin then slice and serve.

Popcorn Candy Cane Slice

Yum!  This Christmas slice is so easy and so tasty (I'm warning you now, once you start, it's hard to stop!)  It does break up a bit when you cut it, but I don't mind the rustic look of slice "chunks" - but you could always up the white chocolate content to help it stay to together.  It's so delicious, you'll love it!

Ingredients
8 cups popcorn (pop your own in a saucepan with a bit of oil)
220g white chocolate, melted
10 candy canes, crushed
red sprinkles, optional
silver balls, optional

Method
Put popcorn in a bowl and mix with white chocolate and red sprinkles.

Spread into a lined slice pan, then sprinkle with candy canes and silver balls.

Refrigerate until firm, then cut or break into chunks and serve.

Spiced Choc-Cherry Brownies

These delicious brownies are just Christmas through and through, with the added spice and fresh cherries!  Very decadent - perfect for a gift!  They're pretty amazing :-)

Ingredients
250g dark chocolate
150g butter
1/2 cup brown sugar
3 eggs, lightly beaten
3/4 cup plain flour (can use gluten-free)
1/3 cup cocoa
1 teaspoon mixed spice
15 fresh cherries, halved and pitted

Method
Preheat oven to 170 degrees Celsius fan-forced.

Place chocolate and butter in a heat-proof bowl.  Microwave for 1 minute on medium (50% power), stir and return for another minute, or until melted.

Add the brown sugar and stir until well combined.  Allow to cool slightly before adding eggs & stirring well.

Add flour, cocoa and spice & mix.

Spread into a lined square baking tin.  Place cherry halves on top, cut-side down.

Bake for about 30 minutes (baking time depends on if you prefer them on the firm side or a bit more gooey!).

Remove from oven and cover with alfoil.  Allow to cool, then slice and serve.

Apple Sour Cream Slice (Gluten-Free)

This is one of my all-time favourite slices and the first one I'll go for when I see it at a party or gathering!  I can't believe this is actually the first time I've made it - and I'm certain it won't be the last.  I've made it gluten-free, but you can easily just use standard SR flour if you wish - just make a straight substitution.  You can also experiment with other fruits - let me know if you do and what your favourite is!

Ingredients
1 cup gluten-free self-raising flour
1 cup desiccated coconut
1/2 cup caster sugar
125g butter, melted
1 teaspoon vanilla extract
400g tin of pie apples OR 6-8 fresh apples, peeled, cored, chopped and stewed
300g light sour cream
1/2 tablespoon cinnamon
1/2 tablespoon caster sugar, extra

Method
Preheat oven to 180 degrees Celsius/160 fan-forced.

Combine flour, coconut and sugar in a large bowl.  Add butter and vanilla and mix well until combined.

Grease and line a slice pan.  Press mixture into pan and bake for 10 minutes, until light golden.

Spread with sour cream, then top evenly with apples.  Combine cinnamon and sugar, then sprinkle evenly on top.

Return to oven for 20 minutes.  Cool in pan, then slice and serve.

Paleo Pumpkin Slice

I came across this recipe at a great website called Elana's Pantry when I was looking for a recipe to use up some leftover pumpkin.  It's pretty good - however, coconut flour does have quite a unique texture, so be prepared for that!  The chocolate (I used a 70% dark variety) was definitely the hero of the dish for me (I sound all Masterchef!) - but it's a tasty little combination and pretty healthy too!

Ingredients
⅓ cup coconut flour
¼ teaspoon salt
½ teaspoon bi carb soda
½ teaspoon cinnamon
4 eggs
1 cup roasted or steamed pumpkin
⅓ cup honey
¼ cup oil
½ cup chocolate chunks

Method
In a food processor, combine coconut flour, salt, bicarb and cinnamon.

Pulse in eggs, pumpkin, honey and oil until well combined.

Stir in the chocolate by hand.

Transfer batter to a lined slice pan.

Bake at 180 degrees Celsius for 20-30 minutes.  Best kept in the fridge.

Cheesecake Slice

This recipe is from my new favourite cook book, "Food Before 5" by Amanda Arnold. I've been cooking a few things out of it, and find all of the recipes so easy, family-friendly and delicious!

This slice is no exception - super easy to do and super tasty!  You could easily substitute the lemon and passionfruit for other flavours.  Keep in the fridge, or it's also suitable to freeze.

Ingredients
1 cup self-raising flour
1 cup desiccated coconut
1/2 cup caster sugar
125g butter, melted
125g cream cheese
1 x 400g tin condensed milk
1/3 cup lemon juice
pulp of 1 passionfruit

Method
Preheat oven to 180 degrees Celsius/160 fan-forced.

In a bowl, combine flour, coconut, sugar and butter.  Press firmly into a slice pan lined with baking paper.

Bake for 15 minutes or until golden.  Remove from oven and cool.

In a small bowl, beat cream cheese until smooth.  Add condensed milk and beat until smooth.

While beating, gradually add lemon juice to thicken the mixture.  Add passionfruit pulp and beat.

Spread over cooled base and refrigerate for about 4 hours or until set.  Cut to size.

Puffed Rice Slice

You know those rice bubble bars you buy at the shops?  Sure they're convenient for the lunchbox, but have you ever actually looked at what's in them?  Hopefully you can zoom in enough to see the ingredients list:

Yep, absolutely filled with unnecessary extras.  When you realise how easy it is to make your own, you won't need to buy them any more!  It'll save you heaps of money, heaps of plastic packaging & takes hardly any time at all.  These keep well in the fridge and are also suitable to freeze, so you can always have them on hand.  You can get puffed rice in the health food section at the supermarket - it's better than rice bubbles, because the only ingredient is rice!  You'll love these ones :-)

Ingredients
100g butter
1/2 cup caster sugar
2 tablespoons honey
100g puffed rice
1 teaspoon vanilla extract
1/2 cup desiccated coconut

Method
Combine butter, sugar and honey in a bowl and microwave for 2 minutes, until butter is melted OR combine in a small saucepan.

Add puffed rice, vanilla and coconut and mix well.

Pour into a lined slice tin and refrigerate until firm.

Cut into slices and serve.  Keep in the fridge.

Lemon Shortbread Slice

I had some leftover passionfruit butter from my entry at the Pine Rivers Show and didn't want it to go to waste, so I made it into this delightful shortbread slice. I've kept the recipe as lemon butter, but I used the passionfruit alternative, which is divine. It's easy to make and a perfect mix of textures & flavour - you won't be disappointed!

Ingredients
150g butter, at room temperature
1/4 cup icing sugar
1/4 cup caster sugar
1 1/4 cups plain flour

250g jar lemon or passionfruit butter/curd (home-made recipe here - or if you have a Thermomix, it is simple amazing, check out this recipe)

Lemons & passionfruit courtesy of Charlie's :-)

Method

Preheat oven to 160 degrees Celsius.

Cream the butter and sugars with an electric mixer until light and fluffy.

Mix in the flour in two parts, until incorporated.  Press into a 20cm x 20cm line tin, or standard slice tin.

With a fork, prick the dough all over.

Bake for about 30 minutes or until the edges are lightly browned and the top is pale golden.

Remove from the oven, and lower temperature to 140 degrees Celsius.

Spread the lemon butter on top and return to the oven for about 15 minutes.

Cool in the pan, then refrigerate for 30 minutes before cutting into squares.  Sprinkle with icing sugar and serve.

Lemon Coconut Slice

I actually can't believe I've been writing this blog for 2 years, and am only just putting this recipe up.  This is an old favourite of mine & Dean's, but I hadn't made it in ages.  A couple of weeks ago, I had half a jar of lemon curd in the fridge to use up and decided to revisit old faithful!  I tracked down the recipe in my big recipe scrapbook - and it was just as delicious as I remembered!  This one goes down a treat for morning or afternoon tea.  It's a Kim Coverdale recipe from Super Food Ideas - try it out today!

Make sure you get your lemons from Charlie's :-)

Ingredients
125g unsalted butter, melted, cooled
3/4 cup caster sugar
1 1/2 cups self-raising flour, sifted
1 egg, lightly beaten
1/3 cup lemon curd (either bought, or make your own - home-made is always the best!)

Coconut topping
1 eggwhite, lightly beaten
3/4 cup caster sugar
1 1/2 cups desiccated coconut

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing a 2cm overhang.

Place butter, sugar, flour and egg in a bowl. Stir to combine. Press into prepared pan. Bake for 15 to 17 minutes or until light golden.

Meanwhile, make coconut topping Place eggwhite, sugar and coconut in a bowl. Stir to combine.

Spread lemon curd evenly over slice base. Sprinkle with topping. Bake for 10 to 12 minutes or until coconut is golden brown. Cool in pan. Cut into squares. Serve.

No-Bake Brownie Bites

Here's a recipe from one of my most favourite chefs, Dominique Rizzo.  She's a regular on 96five, and she is always so lovely and makes us AMAZING food!  These brownie bites a sugar-free, dairy-free and gluten-free - and a perfect healthy treat for the whole family!

Grab your nuts and sultanas from Charlies Fruit Online!

Ingredients (makes 20)
130g fresh dates, pitted
2 lady finger bananas or 1 ripe Cavendish banana
¼ cup cocoa nibs ( optional)
4 tblsp of raw cocoa powder ( unsweetened) or you can just use normal cocoa powder
¼ cup coconut flour
½ cup almond meal
1 cup raisins
½ cup raw macadamia nuts, chopped

Method
In a food processor combine all the ingredients except the macadamia nuts until smooth.

Fold through the nuts and press the mixture into silicone mini-muffin pans

Refrigerate for a few hours until firm and store in an airtight container in the fridge.

Choc-Mallow Jelly Slice

I made this for a family birthday gathering - it was a real blast from the past as my mum used to make one that was similar. It was a huge hit - absolutely delicious - but does take some time, as you have to allow for a fair bit of setting in between layers. This was from the March edition of Super Food Ideas.

Choc-Mallow Jelly Slice
Ingredients
250g Nice biscuit
150g Butter melted
200g Block Milk Chocolate chopped
1/3 cup Thickened cream
360g White only marshmallows
2 Tbsp Milk
85g Raspberry jelly

Method
Place all the biscuits in a food processor. Process them until they are all crushed. Add the melted butter and process until all combined.

Grease and line baking paper in the pan making sure to cover all sides and leaving an extra 3cm of baking paper over the edges.

Press the biscuit into the pan making it all even. Refrigerate for 10 minutes.

Place chopped chocolate and thickened cream in to a microwave bowl. Microwave on high for 40 seconds. Stir and repeat until all chocolate is melted.  Evenly pour and spread the chocolate over the biscuit. Refrigerate for 1 hour until chocolate is firm.

In a pan over medium-low heat melt the marshmallows and milk together. Stir it constantly until the marshmallows are melted. Pour over the chocolate. Refrigerate for 3 hours.

With one hour left waiting for the marshmallow to cool and set, make the jelly as by the packet. Leave it in the bowl in the fridge for 1 hour.

Pour the jelly over the marshmallow and refrigerate over night or for 4 hours until jelly sets. I suggest to try and pour the jelly on the marshmallow while the pan is still in the fridge if it is possible. This is so you don't have to transfer it back to the fridge and have the possibility of spilling the jelly mix.

Pull the slice out of the pan and onto a cutting board. Slice it up into squares and serve.

Gluten-Free & Dairy-Free Brownies

I know there are plenty of you out there with food intolerances/allergies, so here's one for everyone!  You wouldn't even know these don't have gluten or dairy - they are delicious and super easy to make.  Slightly adapted from a Super Food Ideas recipe.

Ingredients
1/2 cup rice flour
1/2 cup self-raising gluten-free flour (I used Orgran brand)
1/4 teaspoon baking powder
1/3 cup cocoa powder
1 1/4 cups caster sugar
2 eggs, lightly beaten
150g nuttelex, melted

Method
Preheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.

Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted butter to flour mixture. Using a metal spoon, mix until just smooth.

Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.

Remove from oven. Allow to cool in pan. Lift from pan. Cut into squares.

Chewy Cereal Slice

Ingredients
1/2 cup brown sugar
1/2 cup honey
1/2 cup crunchy peanut butter
125g butter
1 cup rolled oats
1 cup rice bubbles
4 weet-bix, crashend
1 cup desiccated coconut
1/2 cup dried fruit (I used sultanas - apricots would also be nice)
1/4 cup sesame seeds

Method
Combine brown sugar, honey, peanut butter and butter in a saucepan.  Bring to the boil then reduce heat and simmer for 5 minutes.

In a bowl, combine remaining ingredients and mix well.  Add wet ingredients from the saucepan and mix well.

Put into a slice pan lined with baking paper.  Press down firmly with the base of a flat-bottomed glass.

Refrigerate for about an hour.  Slice and serve.

Gluten-Free Muesli Slice

I was searching for a gluten-free slice to take along to a group and found this one in the "Generous Helping" cook book.  As I was making it, I started to wonder if oats really are gluten free.  I found this interesting explanation online, which was a perfect answer to the question.  So, for the 1 in 5 people who are gluten free but CAN'T eat oats, I'm sorry - this recipe is not for you!  But for everyone else, it's fabulous!  I've included the nuts in this recipe, but I didn't add them, just so I could keep it gluten, nut and egg-free.  I hope you enjoy this one!  You can hear Liam & Robbie's review at the bottom of this post!

Ingredients
400g tin condensed milk
2 1/2 cups rolled oats
3/4 cup raw peanuts
1 cup mixed seeds (eg pumpkin, sesame, sunflowers)
3/4 dried fruit (eg sultanas, apricots, raisins, cranberries)
3/4 cup desiccated coconut

Method
Preheat oven to 150 degrees celsius.  Line a 20cm square tin with baking paper.

Place the condensed milk in a glass bowl and warm in the microwave (about 30 seconds).  Add remaining ingredients and mix well.

Press mixture into the tin and bake for 1 hour or until golden brown.

Hedgehog Slice

I had a spare packet of Scotch Finger biscuits in the cupboard, so decided to make this quick and easy, no-bake slice.  I omitted the nuts and the egg and it came out perfectly!  The only advice I'd give is to let it chill before spreading the icing over - mine was still a bit crumbly when I was trying to ice it.  All in all, a quick, easy and yummy slice - thanks to www.kidspot.com.au for the recipe!

Ingredients
250g packet Scotch Finger biscuits
¾ cup chopped pecans (or walnuts or almonds)
1 cup sultanas
125g butter
125g caster sugar
2 tbsp cocoa
2 tbsp coconut
1 tsp vanilla
1 egg, lightly beaten

Icing
1½ cups icing sugar
2 tbsp cocoa
2-3 tbsp water

Method
Grease a slice tin with butter.

Crush biscuits either by hand or in a food processor, leaving some lumps (I just broke them into a bowl then crushed with the base of a drinking glass).

Add nuts, sultanas, cocoa and coconut.

In a small saucepan or the microwave, melt butter, then stir in sugar, and vanilla.

Stir through biscuit mixture and then stir in egg.

Press into tin with the back of a spoon.

Put a bit of cold water on your fingers to press down the top so it is smooth.

To make icing, combine icing sugar and cocoa in a bowl and stir in enough water to form a spreadable paste.

Spread icing over slice and refrigerate overnight (this makes slicing much easier).

Cut into squares.

Chocolate Freckle Slice

I've been eyeing off this Women's Weekly recipe for a while now, and finally got around to making it.  As I expected, it was pretty delicious!  It's a perfect treat for kids and adults and super easy to do.  You'll love this one!

Ingredients
185g butter, softened
220g jar chocolate hazelnut spread
1/3 cup (75g) firmly packed brown sugar
1 3/4 cups (250g) plain flour
200g packet freckles

Method
Preheat oven to 160 deg C (140 C fan-forced). Grease and line a slice tin.

Beat butter, spread and sugar in a small bowl with an electric mixer until combined. Stir in sifted flour in two batches.

Press dough into pan, smooth surface with a spatula. Bake for 25 minutes.

Remove pan from oven and immediately press freckles firmly into slice in rows about 1.5cm apart. 

Cool slice in pan and cut when cold.

But did Liam & Robbie rate it? Check out the Family Show Taste Test here...

Apricot Slice

This divine slice is taken from the "CWA Classics" book and it's a winner!  It uses just a few simple ingredients, is no-bake, is so quick to throw together and tastes AMAZING!  Just don't make the same mistake I did...I didn't read the recipe properly and accidentally used a whole tin of condensed milk, instead of half.  So mine was quite moist & sticky (but still tasted great!)  I used the food processor to crush the biscuits and chop the apricots, so this one was prepped in no time at all.  See what Liam & Robbie thought, in the Family Show Taste Test below!

Ingredients:
125g softened butter
80 brown sugar
1/2 x 395g can condensed milk
1 x 200g packet sweet biscuits, crushed
1 cup dried apricots, chopped
Desiccated coconut for sprinkling

Method:
Heat butter and sugar in a saucepan until melted, then add condensed milk, biscuits and apricots.

Press mixture into a 30cm x 19cm tin.

Sprinkle with coconut and cool in the fridge until set.


And now for the official verdict from Liam & Robbie:
 

Muesli Slice

A delicious, chewy muesli slice, perfect for lunchboxes, entertaining or even keeping in the freezer.  Super easy to make, courtesy of the Women's Weekly and for those calorie counting, about 110 calories per piece (mine made 24).  You'll love this one!  (Scroll down to hear the Family Show Taste Test - how did Liam & Robbie rate it?!?)

Ingredients

125g butter, chopped coarsely
1/3 cup (75g) firmly packed brown sugar
2 tablespoons honey
1 1/3 cups (120g) rolled oats
½ cup (40g) shredded coconut
½ cup (75g) self-raising flour
½ cup (65g) dried cranberries
½ cup (80g) finely chopped dried pineapple
½ cup (70g) slivered almonds
2 tablespoons pepitas

Method

Preheat the oven to 180°C (160°C fan-forced). Grease a 19cm x 30cm lamington pan; line base and long sides with baking paper, extending paper 5cm over edges.

Heat butter, sugar and honey in a medium saucepan; stir until sugar dissolves. Stir in remaining ingredients.

Press mixture firmly into pan; bake for about 20 minutes. Cool in pan before cutting.


...and here it is...the Family Show's verdict!

Apple, Brown Sugar & Ginger Slice

I grabbed this recipe from the Autumn Coles Magazine - it was super easy to make and smells delicious (yet to be tasted - although the kids loved the beaters!).  A great one to keep in the archive!

Ingredients
170 g Butter, at room temperature
1 cup Brown Sugar
3 Coles Brand Free Range Eggs
1 cup Self-raising Flour
1 tsp Coles Brand Ground Cinnamon
1 1/2 tsp Ground Ginger
1 Grated Lemon Zest
3 Jazz Apples, quartered, cored
1 tbsp Demerara Sugar

Method
Preheat oven to 180°C or 160°C fan. Grease and line base and sides of a 19cm x 29cm slice pan.

Using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. 

Sift together flour and spices. Fold into butter mixture with lemon zest, until combined. Peel and chop 1 apple and mix into batter.

Fill prepared pan, smoothing top with a spatula. Bake for 10 mins. Remove from oven. 

Thinly slice remaining apples and arrange over batter. Sprinkle over demerara sugar. 

Bake for another 20-25 mins, or until a skewer inserted comes out clean. Cool in pan.

Click below to hear the very first Family Show Taste Test - Mums in the Kitchen on 96five!

Easter Egg Caramel Slice

This slice is AMAZING!  There's not much too it, but boy is it good!  Well, not good for those who are calorie counting (again, I promise I haven't had any this year - but I can still remember the taste from when I made it a couple of years ago!).  I'm sure I originally got the recipe from www.taste.com.au, but I can't find it on there anymore - luckily I wrote it down in one of my recipe journals!

There's just something so right about putting whole Easter Eggs in a slice, especially when it also involves condensed milk...try this one, you won't regret it!

Ingredients
1 1/2 cups plain flour
1/3 cup caster sugar
80g butter, chopped
1 egg yolk
300g mini Easter eggs
1 cup shredded coconut
395g tin condensed milk

Method
Preheat oven to 180 degrees.  Grease and line a slice tin.

Combine flour, sugar and butter in a food processor (or rub the butter into dry ingredients with fingers until it resembles fine breadcrumbs).  Add egg yolk and 2 tablespoons of cold water.  Press into pan and bake for 15 minutes until golden.

Unwrap Easter eggs and lay them over the base.  Sprinkle with coconut and drizzle with condensed milk.  Bake for 30 minutes.  Cool in tin, then slice into pieces.