Crunchy Top Banana Bread

This recipe is fairly low in sugar and fat content, without compromising on the taste. The moistness and sweetness being provided by the bananas. The crunchy walnuts on top adds a nice texture.

Ingredients

4 ripe large bananas, mashed

½ cup brown sugar

2 cups plain flour sifted

1 tsp bicarb soda

½ cup oats

¾ cup walnuts, roughly chopped

2 eggs

1 tsp vanilla extract

½ cup vegetable oil

Method

1.     Line a loaf pan with greaseproof paper. Preheat fan forced oven to 160C.

2.     Mix mashed bananas, beaten eggs, oil and vanilla extract in a large bowl.

3.     Add the flour, bicarb soda, oats and sugar.

4.     Mix well, and add ½ of the walnuts at the end of the mixing process.

5.     Pour into loaf pan, sprinkle the rest of the walnuts on the top.

6.     Bake for 45-50 mins in 160C oven.

Chocolate Caramel Crispy Nut Clusters

This is a quick but super delicious no bake treat.

Ingredients

300g good dark chocolate

2 cups puff rice

½ cup desiccated coconut

½ chop salted roasted nuts (I used macadamia here)

½ cup caramel bits

Method

1.          Line a rectangular tray with non-stick baking paper.

2.          Mix all dry ingredients in a big bowl.

3.          Melt dark chocolate in the microwave in 20sec bursts.

4.          Pour melted chocolate over the mix and stir to coat evenly.

5.          Pour into the tray and spread flat.

6.          Keep in the fridge for 2 hours until hard.

7.          Break up into chunks or cut into squares.

8.          Tuck in!

Chinese New Year Peanut Cookies

Gong Xi Fa Chai! Wishing everyone a prosperous and healthy year! Chinese New Year is just around the corner again. 2013 is the year of the Snake, hubby’s Chinese zodiac sign, hmmm…sneaky snakey!!! Anyway, I have been busy busy busy, but decided to bake at least one thing for CNY this year. This recipe is by far the easiest and quickest to achieve, and the bonus is it’s yummy too! I’ve combined a couple of recipes together to make mine.

Ingredients (this will make about 72 little cookies)

600g raw peanuts (skinned)

1 tbsp sesame seed

400g castor sugar

450g plain flour

50g corn flour

450ml vegetable oil

30g softened butter

1 egg

2 tbsp milk

Method

1.          Roast peanut in 180C oven for about 12 minutes, then add the sesame seeds and roast for a further 2-3 minutes.

2.          Keep the oven on to preheat it for baking.

3.          Blend the peanuts and sesame seeds in a food processor as fine as possible.

4.          Add the castor sugar and sifted flour and pulse a few times to mix.

5.          Add in the ¾ of the oil and all of the butter. Mix well. I usually use my hands to knead at this stage.

6.          Slowly add the rest of the oil as required. You need to be able to roll the mixture into a ball in your palm. If it crumbles you need to add more oil.

7.          Roll the mixture into small balls and place them on a baking sheet.

8.          Beat the egg with a bit of milk and use that as egg wash on the cookies prior to putting them in the oven.

9.          Bake in 180C oven for about 10-15 minutes.

10.      Cool completely before storing in airtight containers.

11.      Don’t leave them on the table unattended as wandering dog or children or husband will gobble them all up.