Here are a few tried and tested recipes I've been using lately - enjoy!
1 1/2 cups caster sugar
1 cup plain flour
3/4 cup coca powder
1 teaspoon baking powder
3/4 cup canola oil
4 egg whites, lightly beaten
2 teaspoons vanilla essence
2/3 chopped pecans (or walnuts)
Preheat oven to 180 degrees (160 fan-forced). Lightly grease a 19cm square cake pan and line with baking paper.
Sift flour, baking powder and cocoa and combine with sugar in a bowl. Stir in oil, egg whites, vanilla and nuts. Mix well and spread evenly into prepared pan.
Cook in moderate oven for 35 mins or until firm to touch. Cover with foil while still hot, cool, refrigerate until cold.
Eat and enjoy. Freezes well, but I suggest you cut into squares before putting it in the freezer.
Cranberry-Orange Walnut Muffins
4 cups plain flour
2 cups caster sugar
3 teaspoons baking powder
2 teaspoons salt
1 teaspoon bicarb soda
1 1/2 cup orange juice
40 ml canola oil
2 tablespoons grated orange peel
2 eggs, beaten
2 cups fresh cranberries
1 cup chopped walnuts or pecan
Preheat the oven to 180 degrees (160 fan-forced). Combine the dry ingredients then stir in the wet ingredients. Stir in the cranberries and walnuts and pour into greased or lined tins.
I think they take about 25mins to cook – check after 20mins and then give a few minutes before checking again. A toothpick inserted into the center should come out clean when they are done.
Remove from the oven and allow to cool for at least 10 minutes before removing the muffins from the pans.
Cindy’s notes – I can get cranberries in juice at Coles (which I drain), but dried cranberries would be fine too, or for something different you could replace the cranberries and walnuts with some chopped 70% lindt chocolate and some flaked or slivered almonds for a jaffa-ish treat.
Coconut and Raspberry Bread
1 3/4 cups desiccated coconut
2 cups coconut milk
1 1/4 cups caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 2/3 cups self-raising flour
1 cup frozen raspberries
Combine coconut and coconut milk in a bowl. Cover and stand for 30 minutes.
Preheat oven to 170°C. Grease and line a 6 cm deep, 10.5 cm x 20.5 cm loaf pan.
Stir sugar, egg and vanilla into coconut mixture. Sift flour over coconut mixture and stir well. Add frozen raspberries.
Spoon mixture into pan and smooth the top.
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand for 10 minutes in pan before turning onto a wire rack.
Serve slices warm or toasted.