This wholemeal apple slice is so yummy! I used to make this with white flour but in an attempt to be healthier I tried wholemeal flour and it is just as amazing! It is a quick and super easy slice for anyone to make. I use the tin baking apples as I am lazy! However you could easily peel and cut up a few apples instead.
150g unsalted butter at room temperature
250g caster sugar
2 large eggs at room temperature
250g Wholemeal Self Raising Flour, sifted (note I still use the extra husk that won't sift through)
170ml (2/3 cup) buttermilk (see below for alternative)
1 tsp vanilla extract
400g tinned baking apple
icing sugar (to dust)
Make the buttermilk (if required) - To do this simply measure out the milk and add 1 Tbsp lemon juice, stir to combine and leave to curdle while you get the other ingredients ready
Preheat the oven to 180 degC fan forced
Line a slice tin with baking paper
Beat the butter and sugar until light and creamy
Add eggs one at a time, beating well after each addition
Add half the flour and half the buttermilk in alternate batches, mixing after each addition
Mix until smooth, then add the vanilla extract and beat until combined
Spread a thin layer on the base of the tin. (Just under half of the mixture will do)
Place the apples on top taking care not to overlap and to make sure the apples go all the way to the edges
Bake in the middle of the oven for 35-40 minutes until golden and a skewer comes out clean. Note can add some alfoil on the top of the slice if it is getting too dark on top
Leave in the tin for 30 minutes, then on to a wire rack to cool completely
Sift some icing sugar on top, cut into slices and serve. Enjoy! and try not to eat it all yourself haha
So I needed something reasonably healthy and that the kids can eat at the beach this morning, breakfast muffins. I had run out of blueberries so decided to create something a bit different. They are super yummy and moist and very easy to make! I like to mix it up and make some normal muffin size and some mini muffins. This made 14 normal muffins and 24 mini muffins.
2 medium pears (around 220g when chopped into little cubes)
160g frozen raspberries
400g Greek Yoghurt
2 large eggs
1/2 cup milk
1/4 cup olive oil
60g rolled oats
150g plain wholemeal flour
150g plain flour
3 tsp baking powder
120g raw caster sugar
40g white chia seeds
Preheat oven to 180 degC fan forced
Line muffin tins with paper cases and/or spray with olive oil spray
Put the oats, flours, baking powder, sugar and chia seeds in a mixing bowl
Mix dry ingredients to combine and make a well in the centre
In a separate bowl whisk together eggs, yoghurt, milk and olive oil
Add the egg mixture to the dry ingredients and fold together until just combined
Add the pears and raspberries and fold until just mixed together
Using an icecream scoop, scoop out the mixture into the tins
Bake in the oven for 20 minutes, until browned lightly on top and a tester comes out clean
Leave to cool in the tin for 5 minutes before turning out.
This is a yummy loaf cake with some few extra goodies to add a bit more nutrition. The zucchini makes it beautiful and moist so it will keep for around 4-5 days in the fridge. Great idea for a picnic or just a lovely afternoon tea.
500g zucchini (if don't have enough thats fine or can add some grated carrot if you like)
1/2 cup blueberries (frozen is fine)
200 g walnuts or pecans (roughly chopped)
3 large eggs
250 ml of olive oil (or vegetable oil is fine)
1 1/2 cups raw sugar (or a bit less is fine)
2 1/2 cups self raising flour (alternatively mix of 1 cup wholemeal and 1 1/2 cups plain self raising flour makes it a bit healthier)
2 teaspoons cinnamon ground
1 teaspoon nutmeg ground
Preheat the oven to 180 degrees celsius fan forced.
Line a loaf tin with baking paper and lightly grease with spray oil on the sides.
Grate the zucchini and drain out the excess water by squeezing it out. Too much water will make the mixture too wet.
To a large bowl add the eggs, oil, sugar, zucchini and whisk together.
Add the flour, cinnamon and nutmeg and stir lightly until just mixed. Do not over mix.
Then add the walnuts or pecans, blueberries and fold in gently.
Bake in the oven for 1 hour. Check if it has cooked in the centre. Otherwise cover with alfoil to avoid the top getting too brown and cook for another 10-15 minutes at a time until a tester stick comes out clean.