September 22, 2014 / jonesd / 0 Comments
WHEAT & GLUTEN FREE TROPICAL CEREAL BARS
Ingredients
* 125g butter
* ¼ cup honey
* ¼ cup sugar
* 4 cups Healtheries Simple Tropical Light Cereal
* ½ cup sliced almonds, toasted (optional)
Method
# Combine the butter, honey and sugar in a small saucepan.
# Bring to the boil and then cook over medium heat for 5 minutes.
# Place the cereal and almonds into a large bowl. Pour the honey mixture over the cereal. Mix well.
# Press the mixture firmly into a 27cm x 18cm greased slice tin. Refrigerate until firm.
# Cut into bars. Store in the refrigerator.
Makes approx 20 bars.
September 22, 2014 / jonesd / 0 Comments
WHEAT & GLUTEN FREE MANDARIN & QUARK MUFFINS
* 3 cups Healtheries Simple Baking Mix
* 300g can mandarin segments, drained (you can substitute this for fresh mandarins if desired)
* ½ cup baby rice cereal
* 125g butter, melted
* 1 cup skim milk
* 200g tub quark
* 2 eggs
* For extra flavour pour mandarin syrup on hot muffins (optional)
* MANDARIN SYRUP
> – ¼ cup mandarin juice from can
> – ¼ cup sugar
Preheat oven to 200°C (400°F/Gas 6). Line a 12 x ½ cup capacity muffin pan with muffin cases. In a large bowl combine Simple Baking Mix, baby rice cereal and mandarin segments and make a well in the centre. In another bowl whisk together the eggs, milk, butter and quark, pour into the well and gently mix with a metal spoon until the ingredients are just combined. Divide the batter among the muffin cases. Bake for 15-20 minutes or until the muffins are golden and risen. While the muffins are baking, prepare the mandarin syrup. Combine the sugar and mandarin juice in a small saucepan. Stir over low heat until the sugar dissolves. Bring to the boil, reduce heat and simmer for 3-4 minutes. When muffins are cooked, use a metal skewer to pierce 4-5 holes in each muffins. Brush syrup over hot muffins. Stand for 5 minutes before removing from tins.
Makes 12 muffins.