• 1 cup plain flour, sieved
• 1/2 cup brown sugar
• 1/2 cup dessicated coconut
• 200g butter, room temp
• 400g sweetened condensed milk
• 2 Tsp golden syrup (molasses)
• 125g dark chocolate

Instructions

1. Preheat oven to 180C
2. Mix the coconut, sugar, flour and 125g of the butter.
3. Pour into a shallow baking tray lined with baking paper, and flatten with a spatula.
4. Bake for 15 min.
5. Meanwhile whisk 60g of the butter, the condensed milk and the golden syrup over a medium heat for about 5 min.
6. Pour over the base, and bake another 10 min.
7. Cool for 2-3 hours.
8. Melt the rest of the butter over a double boiler, and add the chocolate. Once melted and mixed, pour over the slice. Place in the fridge to cool overnight.
9. Slice into squares with a sharp knife.

• 185g dark chocolate
• 110g unsalted butter, room temperature
• 4 eggs
• 150g caster sugar
• 60g flour, sieved

Melt the butter and chocolate over a double boiler (a metal bowl over a small simmering pot of water). Do not overheat.
Mix whole eggs, flour and sugar well.
Add the chocolate mixture and blend with whisk.
(You can make this mixture well in advance of baking.)
Preheat oven to 220C
Butter ramekins well, and coat thinly with flour. Pour mixture in.
Bake for 6-8 minutes. You can check for doneness with a skewer.
Tip out gently from the ramekins and serve hot with vanilla ice cream or creme anglaise.

These are a great healthy alternative and great for kids! You can experiment with the type of nuts and seeds you use.

• 1 cup unbleached all-purpose flour
• 1 teaspoon baking powder
• scant 1/2 teaspoon fine grain sea salt
• 1 cup rolled oats
• 2/3 cup chopped walnuts
• 1 cup shredded carrots
• 1/2 cup real maple syrup, room temperature
• 1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
• 1 teaspoon grated fresh ginger

Preheat oven to 375F degrees and line two baking sheets.

In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots.

In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger.

Add this to the flour mixture and stir until just combined.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie.

Bake in the top 1/3 of the oven for 10 – 12 minutes or until the cookies are golden on top and bottom.

Makes about 2 dozen cookies.

These are delicious and a great recipe for a budget!!

1/2 cup honey
1/2 cup oil
2 eggs
1 cup mashed bananas
1-1/2 cup whole wheat flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Directions:

In a bowl combine salt, flour, baking powder and baking soda. In another bowl combine honey, eggs, oil and banana making sure to mix well. Add banana blend to the flour mixture, careful not to over mix. Pour into greased muffin pans or paper muffin cups. Bake at 325 degrees for 25-30 minutes. Use a toothpick to test for doneness. Remove pan to rack, and let stand for 10 minutes. Invert pan and let finish cooling on rack. Best served warm. Makes 1 dozen muffins.

Make this for your special one on Valentines Day!

150g butter, chopped
200g good quality dark eating chocolate, chopped
1 cup (220g) caster sugar
2 teaspoons vanilla extract
3 eggs, beaten lightly
½ cup (75g) plain flour
½ cup (75g) self-raising flour
100g white eating chocolate, chopped
150g frozen raspberries

Preheat the oven to moderate. Grease a deep 19cm square cake pan and line with baking paper.

Melt butter and dark chocolate in a medium heatproof bowl over a saucepan of simmering water.

Stir in the sugar and vanilla, then the eggs, sifted flours, white chocolate and raspberries.

Spread the mixture into prepared pan; bake in a moderate oven for about 35 minutes or until just firm (cooking time will vary for different ovens). Cool in pan.

Turn out and cut into squares.