Hedgehog Slice

• Ingredients
• 
  
• 1 pkt (250g) super wine biscuits, broken into small pieces
• 1/2 cup desiccated coconut
• 1/2 cup soft brown sugar
• 70g slivered almonds, toasted (optional)
• 1/4 cup cocoa
• 100 g milk or dark chocolate, chopped
• 1 T Maple syrup or golden syrup
• 100 g butter
• 1 egg
• 
  
• Chocolate topping 
• 200g dark chocolate, chopped
• 50g butter

Method

1. Lightly grease a 20cm square cake tin and line the base and sides with baking paper.
2. In a large bowl combine biscuits, coconut, brown sugar, slivered almonds and cocoa.
3. In a small saucepan, over a gentle heat stir chocolate, maple or golden syrup and butter until mixture is melted and combined. Cool slightly. Whisk in egg.
4. Pour mixture into the dry ingredients and mix well to combine. Spoon into prepared tin and press firmly into the tin with the back of the spoon. Chill while preparing the chocolate topping.

Chocolate topping

1. Melt chocolate and butter in a heatproof bowl over hot water until melted. Stir to combine. Spread over the chilled slice. Refrigerate until topping is set. Cut into small squares to serve

Tips

• Add chopped marshmallows for a rocky road twist
• Use gluten free biscuits instead of wine biscuits

Banana, blueberry and coconut muffins GF

Ingredients

100 g reduced-fat spread
1/2 cup caster sugar
1 teaspoon vanilla essence
1 egg, lightly beaten
1/2 teaspoon baking powder (gluten free)
1 cup Healtheries gluten free baking mix
1 cup mashed banana (approx 2 bananas)
1/3 cup dessicated coconut
1 cup frozen blueberries

Method

1.  Heat oven to 180°C. Line a 12-hole baking tin with paper muffin cases.
2.  With a mixer or in a large bowl mix spread and sugar, beating well until fluffy and light in colour.
3.  Add the remaining ingredients, beating well with each addition.
4.  Gently fold in berries. Divide mixture among muffin cases. Bake for 20-25 minutes until golden.
5.  Store in an airtight container or a resealable bag for up to 2 days.

Tips

If you are not gluten-free, use 1 cup self-raising flour instead of baking mix.

Gluten free chocolate brownies

Ingredients:

1/3 c  (45 g) cornflour
1/4 c (20 g) cocoa powder
1/2 t salt (4g)
340 g semi-sweet chocolate chips
90 g butter, diced into 1 Tbsp pieces, plus more for baking dish
3/4 c (185g) sugar
3 large eggs
1 t vanilla
1 c chopped pecans (approx. 110 g)

Method:

1. Preheat oven to 180 degrees celsius. 
2. In a bowl whisk together cornflour, cocoa powder and salt, set aside. 
3. Add chocolate chips to a microwave safe bowl, top with butter and heat mixture in microwave on HIGH power in 20 second intervals, stirring after each interval until melted and smooth. 
4. To chocolate mixture add sugar and stir in. Add vanilla and stir. Add eggs one at a time, mixing until combined after each addition. 
5. Add dry mixture and stir until well blended and smooth, then mix in pecans. 
6. Pour batter into a well buttered 20 by 20 cm baking dish (you can also line the baking dish with baking paper and grease with a little extra butter if desired) and spread into an even layer. 
7. Bake in preheated oven until toothpick inserted into centre comes out with a few moist crumbs attached, about 35 - 38 minutes. 
8. Allow to cool completely then cut into squares (I found mine cut cleaner after freezing for about 45 minutes - after cooling, if you can waiting any longer).

A very easy and very tasty brownie recipe. Made it for the first time with my husband and 2 year old. Husband declared he could make it himself. I'd like to try macadamia nuts instead of pecans.

Recipe Source: adapted from Martha Stewart