RECIPES

Here are a few cool recipes sent in by YOU! 🙂

You can send in you  favourite recipe/s on the contact page OR you can email then to me at theencourager.kwanz@gmail.com.

   Dana’s Chocolate Cake

DANA’S CHOCOLATE CAKE from Destitute Gourmet by Sophie Gray
Very moist cake, freezes well, either process in food processor or put all in
bowl and beat together.

1 & 2/3 c flour
1 & 1/2 t baking soda
1 & 1/2 c sugar
2/3 c cocoa powder
1 t salt
1 & 1/2 c milk
100g butter, melted
2 eggs
1 t vanilla essence

Oven at 180 C, grease a 20cm loose-bottom cake tin and line bottom – it is a very liquid mix and you don’t want it to leak!! Put all ingredients into
processor and mix until smooth. Pour into tin, bake 50 min to 1 hour, check if done with skewer.
Can make double mix, put some in muffin tins (24) and rest of mix in cake tin. Muffins will take about 15 min to bake.
Can ice with Vienna icing or just dust with icing sugar.

Bubble crackle

Boil gently for 3 & 1/2 minutes:
250g butter
250g brown sugar
1 dsp honey
1 dsp golden syrup
1/2 tsp salt

Stir in 4-5 cups of rice bubbles or cornflakes. Line a tin with baking paper and spread the mixture out evenly and press it firm. Put in fridge or freezer until hard and cool then cut.

Thanks to Breana Nobilo for this great recipe. 🙂

Chocolate Chip Biscuits

Ingredients

125g butter 
½ cup soft brown sugar (lightly packed) 
½ cup caster sugar 
½ tsp vanilla essence 
1 egg 
1¾ cups self-raising flour 
½ tsp salt 
½ cup chocolate chunks or chips

Method

Preheat oven to 180°C conventional or 160ºC fan forced and grease or line two baking trays with baking paper.

Beat butter,  soft brown sugar, caster sugar and vanilla until pale and creamy, add egg and beat until mixed. 

Sift in flour and salt, mix until combined before stirring in the chocolate chunks or chips.

Roll heaped teaspoon sized balls of mixture and place on tray, press down lightly with a floured fork. Bake for approx. 12 minutes.

 

Hey Guys, Having recently started a gluten free diet I thought it might cool to have some gluten free recipes

Hi Protein Bliss Balls.

Ingredients

3 Tbsp. cocoa powder

2 cups desiccated coconut

3 Tbsp. peanut butter

3/4 cups dried fruit eg. sultanas, apricots, dates, figs etc.

1/2 cup nut and seeds eg. almonds, sunflower seeds, pumpkin seeds, walnuts etc.

1-2 Tbsp. coconut oil ( available at pak’n’save, countdown etc.)

1 Tbsp. honey or maple syrup

 

Place all ingredients except the honey/maple syrup in a food processor and blend util it forms clumps (add more coconut oil if the mixture is too dry). Continue blending and slowly pour in the honey/maple syrup. the mixture will be slightly sticky. Roll into snack sized balls and refrigerate. The bliss balls are ready to eat straight away, but will firm up more in the fridge.  Hope you enjoy!