Fruit Nut Fudge Brownie

May 4, 2020 / Lyn Jones / 0 Comments 

SERVES: 18

1 cup Sultanas
1/2 cup Raisins
1/4 cup apple juice
150g butter, roughly chopped
150g dark chocolate, roughly chopped
11/2 cups brown sugar, firmly packed
3 free-range eggs
3/4 cup plain flour
1/3 cup Dutch-processed cocoa
1/2 teaspoon BP
120g Skinless Hazelnuts, roughly chopped

  1. Preheat oven to 180°C. Grease and line base and sides of a 27cm x17cm slice pan with baking paper, extending paper over sides.
  2. Combine fruit and rum or juice in saucepan and bring just to the boil. Set aside to cool, stirring occasionally. Set aside 1/4 cup of the fruit mixture for decorating the top.
  3. Heat butter and chocolate in saucepan over low heat and stir until melted and combined. Set aside to cool 10 minutes.
  4. Whisk sugar and eggs together in large bowl, then whisk in cooled chocolate mixture and remaining soaked fruit. Sift flour, cocoa and baking powder into the bowl and add half of the hazelnuts (saving some for the top). Stir until combined. Pour into prepared pan and scatter with reserved fruit and nuts.
  5. Bake for 40-45 minutes or until tested with a skewer. Some crumbs will cling to the skewer. Allow to cool in the pan for 30 minutes before removing. Cut into 18 pieces and serve warm and gooey or cool and fudgy.

BASIC GRANOLA

May 7, 2017 / Lyn Jones / 0 Comments

Makes 7 cups

6 cups rolled oats
1/2 cup wheat germ
1 tsp gr cinnamon
1/4 cup honey
2 Tab each of vegetable oil and apple juice
1 cup raisins

Preheat oven to 300 degrees F. Coat 2 baking sheets (2 quart) with nonstick spray.

In a large bowl combine drys.

In a small, mw-safe bowl combine honey, oil and apple juice. MW on high 1 min. Stir well, and add to the oats, mixing well.

Spread granola thinly and evenly in the prepared trays, bake 20 mins or until golden brown.
Cool completely on the trays.

Stir in the raisins. Store in an airtight container in a cool, dry place.

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