PREP: 15 MINS | COOK: 25 MINS | SERVES: 6

What you’ll need…

• 6 small pink lady apples
• 1/4 cup raisins, roughly chopped
• 1/4 cup walnuts, roughly chopped
• 2 tbsp brown sugar
• 20g butter, diced and softened
• 1/4 tsp mixed spice
• Custard or cream, for serving

Method

1. Pre-heat oven to 180°C (160°C fan-forced).
2. Cut a 2cm slice off the top of each apple and set aside. Using a spoon or melon scoop, scoop out the core of the apple. Place apples in a baking dish.
3. Combine the raisins, walnuts, sugar, butter and spice. Using fingertips, mix it all together until a rough mixture has formed. Spoon into the cavity of each apple and bake for approx. 25 minutes until apples are tender. If using the tops of the apples, add to the oven half way through cooking time and serve these with the baked apples. 

PREP: 20 MINS | COOK: 40 MINS | SERVES: 6

What you’ll need…

• 1/2 cup sultanas
• 40ml orange juice
• 4 extra large eggs
• 300ml pouring cream
• 250ml milk
• 1/2 cup caster sugar
• 1 tsp vanilla extract
• 8 small croissants, halved horizontally
• 100g dark chocolate, roughly chopped
• 2 tbsp flaked almonds

Method

1. Preheat oven to 180°C (160°C fan-forced).
2. Combine sultanas and juice in a small bowl and set aside.
3. In a large bowl, whisk together the eggs, cream, milk, sugar and vanilla.
4. Sprinkle some of the sultanas and chocolate over the base of a rectangular baking dish. Arrange half of croissants in the baking dish, slightly overlapping. Sprinkle with more of the sultanas and chocolate. Top with remaining croissants, sultanas and chocolate.
5. Pour egg mixture over croissants allowing time for it to be absored, approximately 30 minutes. Sprinkle with almonds.
6. Bake pudding for 35-40 minutes or until set. Serve warm with cream or ice-cream.

PREP: 15 MINS | COOK: 35 MINS | SERVES: 4-6

What you’ll need…

• 3/4 cup self-raising flour
• 1/2 cup almond meal
• 1/2 cup brown sugar
• 2 tbsp cocoa
• 80g butter, melted
• 2 extra large eggs
• 1/3 cup milk
• 1/4 cup raisins, roughly chopped

Sauce:

• 1 1/2 cups boiling water
• 1.2 cup brown sugar
• 1/4 cup cocoa

Method

1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 4 cup capacity baking dish.
2. Combine flour, almond meal, sugar and cocoa in a large mixing bowl.
3. In a separate bowl, whisk together the butter, eggs and milk. Add to the dry ingredients with the raisins and mix well. Spoon into baking dish
4. For the sauce, combine the water, sugar and cocoa. Pour over the batter in the baking dish and bake for 30-35 minutes until cake is cooked. Serve warm with ice-cream, cream or custard.

PREP: 15 MINS | COOK: 1.5 HRS | SERVES: 8-10

What you’ll need…

• 4 very ripe bananas
• 1 cup pitted dates
• 3 extra large eggs
• 1/2 cup sunflower oil
• 1 1/4 cups plain wholemeal flour
• 1/2 cup desiccated coconut
• 1/2 cup raw sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 cup dried cranberries
• 1/4 cup sunflower seeds

Method

1. Pre-heat oven to 180°C (160°C fan-forced). Line a 10 x 20cm loaf pan with baking paper. Place bananas and dates in a food processor and pulse until smooth. Add eggs and oil. Pulse until well combined.
2. Transfer banana mixture to a mixing bowl and fold in flour, coconut, sugar, baking powder, cinnamon and cranberries. Pour into prepared loaf pan and sprinkle top with the seeds. Bake for 1 hour and 15 minutes. Allow to cool before slicing.

PREP: 15 MINS | SETTING: 1 HOUR | MAKES: 12

What you’ll need…

• 200g slivered almonds
• 200g sultanas, roughly chopped
• 100g each of milk, dark and white chocolate buttons
• Easter eggs, for decoration

Method

1. Preheat oven to 180°C. Place almonds on a baking tray and cook for 8 minutes or until golden. Set aside to cool.
2. Line a tray with baking paper which will fit into the refrigerator. Combine the almonds and sultanas in a bowl.
3. Place the different chocolates into 3 separate heat proof bowls. Place over a saucepan of gently simmering water and mix until melted. Add 1/3 of the almond mixture to each bowl of chocolate and mix well.
4. Place spoonfuls of mixture onto lined trays and shape into a nest, using the back of a spoon to make an indent in the centre. Refrigerate for approx. 1 hour until set. Decorate with small easter eggs.

PREP: 10 MINS | COOK: 10 MINS | MAKES: 8

What you’ll need…

• 1 1/2 cups flour
• 2 tsp baking powder
• 2 tsp caster sugar
• 1 cup milk
• 2 extra large eggs
• 2 ripe bananas, mashed
• 8 pitted dates, finely sliced
• Additional banana, blueberries and honey for serving

Method

1. Combine flour, baking powder and sugar in a large mixing bowl.
2. In a separate bowl, whisk together the milk, eggs and mashed banana. Add to flour mixture with dates and mix until smooth.
3. Pre-heat a frying pan over medium heat, lightly spray with olive oil or brush with butter. Spoon ¼ cup measures of batter into pan and cook for several minutes until bubbles appear and base is golden. Turn over a cook a further 1-2 minutes.
4. Serve pancakes with sliced bananas, blueberries and a drizzle of honey.

PREP: 15 MINS | MAKES: 16

What you’ll need…

• 1 cup pitted dates
• 1/2 cup raisins
• 2 cups rolled oats
• 1/4 cup coconut oil
• 1 tbsp honey
• 2 tbsp raw cacao
• 1 tbsp water
• 1/4 tsp finely grated orange rind
• 1/4 cup pepitas, chopped

Method

1. Place the dates, sultanas and oats in the bowl of a food processor and pulse until pureed.
2. Gently warm the coconut oil and honey in the microwave until oil is liquid. Add to the date mixture with the cacao, water and orange rind. Mix well.
3. Roll teaspoonsful into balls and roll in pepitas. Refrigerate until required.

PREP: 10 MINS | COOK: 20 MINS | MAKES: 15

What you’ll need…

• • 200g raisins
  • 100g dark chocolate
  • 200g milk chocolate
  • 250g salted butter
  • 400g soft light brown sugar
  • 4 large eggs
  • 1 cup plain flour, sifted
  • 1/2 cup cocoa powder, sifted

Method

1. Preheat oven to 180°C. Line a 20 x 30cm baking tray tin with baking paper.
2. Place the chocolate, butter and sugar in a pan and gently melt over low heat, stirring occasionally with a wooden spoon.
3. Remove from heat.
4. Stir the eggs, one by one, into the melted chocolate mixture.
5. Add flour and cocoa, and stir through. Stir raisins through mixture.
6. Spread out evenly in baking tray and bake for 30 mins. Allow to cool before slicing into squares.

PREP: 15 MINS | COOK: 15 MINS | MAKES: APPROX. 20

What you’ll need…

• 1 cup Dried Apricots, diced
• 1 cup Sultanas
• 1 cup rolled oats
• 1/4 cup oat bran
• 1/2 cup bran cereal
• 1/4 cup Sunflower Kernels
• 1/4 cup plain flour
• 60g butter
• 1/4 cup honey
• 2 tbsp brown sugar
• 1 egg
• 1/4 cup milk

Method

1. Preheat oven to 180°C. Grease and line a 28cm x 18cm x 3cm tin
2. In a large bowl mix together the oats, oat bran, bran, sunflower kernels, flour, apricots and sultanas.
3. Melt the butter, honey and brown sugar in the microwave for 1 minute and add to the dry ingredients. Stir in the egg and milk until well combined.
4. Press into greased and lined tin and bake for 15 minutes. Cut into slices when cooled.

What you’ll need…

• 3 large, ripe bananas
• 1/2 cup Sunbeam Sultanas
• 60ml macadamia oil
• 1 tsp cinnamon
• 2 tsp baking powder
• 1 tsp vanilla extract
• 6 eggs
• 1/2 cup Sunbeam Coconut Meal
• 1 tbsp chia seeds
• 2 tbsp flaked coconut

Method

1. Preheat oven to 150°C and line a loaf pan with baking paper.
2. Combine bananas, sultanas, vanilla, eggs, oil, cinnamon and baking powder in a food processor and process until combined.
3. Add coconut meal and chia seeds, and stir with a wooden spoon.
4. Pour into pan and sprinkle with flaked coconut.
5. Bake for 50 minutes or until a skewer inserted comes out clean.

 

 

 

Recipes provided by Sunbeam Foods.