Recipes

Family favourite

Base
150g butter
3/4 cup brown sugar
2 tbsp golden syrup
3/4 spelt flour
1 tsp baking powder
1 tbsp ground ginger
1 1/2 cups whole oats 3/4 cup desiccated coconut
Icing
125g butter
3 tbsp golden syrup
2 tbsp ground ginger
1 tbsp fresh grated ginger
1 1/2 – 2 cups icing sifted
Topping
1/2 cup roasted pistachio
1/2 cup toasted coconut chips
1/2 cup chopped crystalized ginger
 
Method
Preheat oven to 180c. Line a 32cm x 22cm slice tin with baking paper.
Melt butter, golden syrup, and sugar in a large saucepan over medium heat stir gently to combine. remove from heat
Sift the flour baking powder and ginger into the melted mixture. Add the oats and coconut, and stir to combine.
Press into a lined tin. Bake for 15min. Remove and leave in tin.
To make the icing, gently melt the butter golden syrup in a saucepan. Remove from heat and add fresh ginger, icing sugar and ginger powder, stir until thick and smooth. Pour onto warm slice base.
Top with toppings chill to set, then slice and enjoy.
 
 

Spelt scone vegetable pizza

Perfect family lunch

Base

3 cups spelt flour

3tsp baking powder

50g butter or coconut butter

11/2 cups milk or nut milk (approx)

Topping

250ml tomato passata

4 cloves garlic finely grated

25g oregano finely chopped

2Tbsp olive oil

1 bunch asparagus

3 tomato roughly chopped

1/2 capsicum sliced

1/2 onion finely sliced

50g basil pulled

Olive oil to drizzle

Salt & Pepper to season

Method

Preheat oven to 200 degrees fan bake

Line baking tray

Sift flour and baking powder

rub in the butter or coconut butter, stir in the milk to form a soft dough

Roll the dough into a rectangle approx 40cm – 30cm

Mix together the passata garlic and olive oil season to taste.

Spread mixture onto base, add vegetable on top.

Bake for 20 to 25 min until golden. Remove from oven add pulled basil drizzle with olive oil, and season with salt and pepper.

  • You can add your favourite cheese before placing in the oven