September 30, 2016 / Lyn Jones / 0 Comments
Drizzle with maple syrup for the perfect breakfast or enjoy as a healthy snack – serves 8
Ingredients
- 100g unsalted butter
- ¾ cup brown sugar
- 1 x 250g punnet Victorian Strawberries, washed and hulled
(fresh or frozen and thawed)
- ½ cup rolled oats
- 2 eggs
- 2 cups plain flour
- 1 tsp baking powder
- 2 tbsp extra butter
- 1 cup walnuts
- maple syrup and extra strawberries to serve
Method
- Preheat oven to 180oC. Mash the strawberries, leaving a few to serve.
- Cream the butter & sugar and add strawberries and oats.
- Add eggs one at a time and mix well. Sift the flour and baking powder into a large bowl, then gently fold through strawberry mixture.
- Pour into a greased (21cm x 6.5cm x 9cm) loaf pan then place in the preheated oven.
- Bake for 50 minutes or until a skewer inserted comes away clean. Allow to cool on a wire rack, then slice and serve.
- For a great breakfast option, toast thick slices of the strawberry loaf. Pan-fry walnuts lightly in butter, then spoon over toast with a drizzle of maple syrup and extra berries.
July 3, 2016 / Lyn Jones / 0 Comments
makes 30 cookies
Ingredients:
½ cup butter, softened
2/3 cup packed brown sugar
½ cup liquid honey
2 eggs
2 teaspoon vanilla
2 ½ cup plain flour
1 cup quick-cooking rolled oats
1 cup chopped pecans, toasted
2 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon bicarb soda
¼ teaspoon salt
1. In bowl, beat butter with sugar until fluffy then beat in honey.
Beat in eggs, one at a time, then beat in vanilla.
2. Mix together flour, rolled oats, pecans, cinnamon, BP, bicarb & salt.
Stir into butter mixture until moistened.
3. On large greased baking sheet spoon batter into two 10×2-inch logs, smoothing surface with floured fingers. Bake in 180C oven for 30 minutes or until lightly browned. Let cool on pan for 5 minutes.
4. Transfer logs to cutting board; cut diagonally into ½-inch thick slices.
Stand slices up, slightly apart, on baking sheet.
Reduce heat to 160C; bake for 25-30 minutes or until golden and almost firm to the touch. Remove to rack and let cool.
[Cookies can be stored in airtight container for up to 1 week.]
Variation: Honey Nut Apricot Biscotti: A softer, less crunchy biscotti.
Reduce pecans to ¾ cup and add ½ cup chopped dried apricots.