December 1, 2016 / Lyn Jones / 0 Comments
125g margarine
3/4 cup raw sugar
2 eggs, lightly beaten
1 cup wholemeal SR flour
1 cup wholemeal plain flour
salt
1/2 cup milk
1 large green apple
dried dessert figs or pears
TOPPING:
1.5 cups rolled oats
1 tsp cinnamon
2 Tab honey
1/2 cup each coconut and bran
90g melted margarine
1.Cream marg. and sugar, add eggs one at a time (beating well after each addition).
2.Fold in sifted dry ingredients, alternating with milk – mix well.
3.Spoon into prepare 20cm cake tin.
4.Peel and core apple then slice with a potato slicer! Cut figs in half and arrange them cut-side-up on top of cake mixture. Top with the thin slices of apple.
5.Quickly prepare topping and spread evenly over cake, pressing down well.
6. Cook in moderate oven for 50 minutes. Cool in tin for 15 minutes before turning out.
October 22, 2016 / Lyn Jones / 0 Comments
Makes about 26
- 1 cup plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarb
- 1 cup rolled oats
- 1/2 teaspoon salt
- 1 tsp ground cinnamon
- 3/4 cup raw sugar
- 1/2 cup currants
- 1/2 cup chopped dried apples (try applesauce)
- 2 egg whites
- 1/3 cup corn syrup – try honey?
- 1 teaspoon vanilla essence
1.Preheat oven to 180 degrees C. (reduce temp by 10-20 degrees for FF). Line two oven trays with baking paper.
2.Sift flours, BP, bicarb and cinnamon into large mixing bowl. Stir in oats, sugar, currants & apples.
3.Add egg-whites, syrup and vanilla, stir until mixture comes together. Using wet hands, roll tablespoons of mixture into balls. Place on trays 4cm apart, flatten with wooden spoon.
4.Bake 12-15 mins or until golden. Transfer to rack while warm.
NOTE: Other recipe (ie pic) says: In a medium bowl, combine the first 10 ingredients; mix well. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets that have been coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned. Yield: 2-1/2 dozen.