May 4, 2020 / Lyn Jones / 0 Comments
MAKES: 24
2 cups rolled oats
½ cup plain flour
½ cup Dates
¼ cup Pepitas
80g butter
⅓ cup honey
1 ripe banana, mashed
- Pre-heat oven to 170°C (150°C fan-forced). Line oven trays with baking paper. Place oats, flour, dates & pepitas in food processor, pulse until coarsely chopped. Put in a mixing bowl.
- Place butter & honey in a small saucepan, heat until melted. Add to oat mixture with the banana – mix well. Spoon tablespoons of mixture onto prepared trays. Bake for 20 minutes or until just golden. Remove to a cooling rack to cool completely.
May 3, 2020 / Lyn Jones / 0 Comments
This is a delicious homemade, nutritious, spicy, honey sweetened loaf of moist, seeded butternut squash and carrot bread that’s super easy to make! For a savoury loaf, leave out the honey, add a pinch more salt, black pepper and replace spices for mixed herbs…a totally savoury variation.
Author: Berry Sweet Life
Ingredients
2 cups butternut puree (1 medium butternut)
1 cup grated carrot (1 large carrot)
2 eggs lightly beaten
1/3 cup olive oil
1/3 cup honey
1 1/4 cups wholewheat flour
1 tsp bicarb
1/2 tsp salt
1/4 cup sunflower seeds
1/4 cup pepitas
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1. Preheat oven to 175°C and grease and lightly flour a 9 x 5 inch loaf pan.
2. Slice butternut into cubes, steam 15 minutes until very soft. Puree (Blend until very smooth).
3. In a mixing bowl, stir together the butternut, carrot, eggs, olive oil and honey.
4. In another bowl, place flour, bicarb, salt, seeds and spices – stir together.
5. Stir butternut into drys until well combined. Pour into loaf pan, top with more seeds (optional).
6. Bake for about 50 minutes until a toothpick comes out clean.