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.

Chocolate Coconut Slice

Makes about 20 slices


Ingredients:
250 g butter
1 cup sugar
1 T cocoa
1 T golden syrup
2 cups flour
2 t baking powder
pinch of salt
1 cup coconut


Icing:
1 1/2 cups icing sugar
1 T cocoa
1 T soft butter
1 1/2 - 2 T boiling water


1/4 c coconut to sprinkle over icing


Method:

1. Melt the first four ingredients in a pot. Do not let boil. Cool.
2. Preheat oven to 160°C fan bake.
3. Grease an 18 x 27cm baking pan and line with baking paper for easy lift out.
4. Add dry ingredients to coca mixture and press into pan.
5. Bake for 25 minutes.
6. Meanwhile, mix the icing ingredients together and beat well.
7. Ice the slice while warm, not hot, with chocolate icing and sprinkle the additional coconut over the top..
8. Cut into small pieces when cool.

Notes:
You don't need as much icing if you ice while warm this helps "melt" the icing making it go further. 
I have a gas oven, no fan, slice cooked nicely in 25 minutes at around 170°C.


Like this recipe? You may want to try Morriss' Fudge Squares or Chocolate Truffle Fudge Cake!

Vegetables in Coconut Curry Sauce

Serves: 6

Time: 20 mins

Cost: $10
Ingredients



4 tbsp peanut oil


1/2 cup raw cashew nuts

2 large red onion cut into think wedges

1 large carrot cut julienne

2 stalks celery - cut into thick slices

1 green pepper; 1 red pepper cut into small squares

4 cloves garlic - finely sliced

1 heaped tbsp curry powder

1 tbsp freshly grated ginger

Small tin pineapple pieces - drained

1 cup green beans

1 1/2 cup coconut milk

1/2 cup water

1/2 tsp salt

1 tsp brown sugar



Method

Into a large heavy based pan, add a little oil and pan fry cashew nuts. Set aside.

Heat in the same pan, 2 tbsp oil then sauté, onion, carrots celery and capsicums. Stir fry until almost cooked, yet still firm. Remove from pan and keep warm.

Heat a little more oil and sauté garlic, ginger and curry powered until aromatic - about 30 seconds.

Mix in pineapple, beans and stir to coat with spices.

Return vegetables and nuts to pan along with coconut milk, water, salt and sugar and simmer gently uncovered for around 10 minutes.

If mixture becomes too thick - just add a little of the pineapple juice.