Filter
Top Products
56
RECIPES
PEPITA AND SESAME SQUARES
Makes approx 16 squares
INGREDIENTS
1 cup/150g wholemeal plain flour½
cup pepitas
¼ cup sunflower seeds
½ cup desiccated coconut
¼ cup sesame seeds
½ cup honey
175g butter or margarine, softened
2 eggs
METHOD
1. Pre-heat oven to 160ºC. Lightly grease
and line a 28 x 18cm rectangular
baking pan.
2. Mix wholemeal flour, pepitas, sunflower
seeds, coconut and sesame seeds
together until well combined.
3. Assemble mixer using scraperbeater.
4. Using Beating/Creaming setting, mix
honey, butter and egg until smooth and
creamy, about 1 minute.
5. Using Folding/Kneading setting, add
seed mixture, mix until well combined,
about 1 minute.
6. Press mixture firmly into prepared
baking pan. Bake for 40 – 45 minutes.
7. Cool in pan and cut into squares.
NO WHEAT COOKIES
Makes approx 20
INGREDIENTS
1⁄3 cup light corn syrup or glucose syrup
125g non dairy margarine
1 cup desiccated coconut
1 cup/150g barley flour
½ cup/75g rice flour
½ teaspoon mixed spice
½ teaspoon ground cinnamon
½ cup finely chopped raisins or currants
METHOD
1. Pre-heat oven to 160ºC.
2. Assemble mixer using scraper beater.
3. Using Beating/Creaming setting, mix
corn syrup and margarine together until
smooth and creamy, about 1 minute.
4. Using Folding/Kneading setting add
coconut, barley flour, rice flour and
spices, mix until all ingredients are
well combined.
5. Add raisins and mix until raisins are
just combined.
6. Roll heaped teaspoonsful of mixture into
small balls and place onto well greased
baking trays. Flatten slightly.
7. Bake for 25 minutes or until biscuits are
light golden brown. Cool on trays.
TIP
Other finely chopped dried fruit can
be used in this recipe.
NOTE
This recipe is dairy free.