Crunchy Apple Slaw

Granola Bar

Preheat oven to 160°C.

1. Grease and line an 18cm x 28cm slice pan with baking paper.
2. Combine all dry ingredients in a bowl.
3. Mix melted butter and honey together and stir into dry ingredients
4. Press mixture firmly into tin using the back of a spoon. Bake for 20 minutes or until golden. Allow to cool in the tin before slicing into bars.

Sunbeam Traditional Fruit Cake

You will need a 21cm round tin for this recipe (base measurement)

1. Soak fruit overnight in brandy, if you warm the brandy it infuses faster and you can soak for a few hours instead of overnight.
2. Place soaked fruit, water, butter, maple syrup and sugar in a saucepan. Slowly bring to the boil then remove from heat and add bicarbonate of soda mixed with one tablespoon boiling water. Cool for 15 minutes. Add lightly beaten eggs, mixing thoroughly. Fold in sifted flours, spices and vanilla essence.
3. Preheat oven to 160ºC. We used a 21cm bundt tin. Spoon batter into the prepared tin, using a spatula to smooth the surface. Bake for up to 75 to 90 minutes or until the cake springs back when gently pressed in the centre. Allow cake to cool in the tin for an hour then invert onto a cooling rake to remove. Allow to cool completely.

TIP: Liquor can be substituted with flavoured syrup or orange juice.

Optional cinnamon burnt buttercream:  Heat 500g butter in a large frypan over medium heat, stirring occasionally, until a deep golden colour.  Pour the butter and milk solids into a heatproof bowl and refrigerate until hard.  Remove burnt butter from fridge for 1 hour to soften then add 250g of the butter to a stand mixer and beat for 4-5 mins until creamy.  Add 320g sifted icing sugar mixture, ½ tsp ground cinnamon and 2 tbsp milk and beat for a further 6 mins or until light and fluffy.

Baked Sweet Potatoes with Toasted Hazelnuts

1. Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
2. Rub sweet potatoes in half the olive oil and place onto baking tray. Roast for approx. 45 minutes or until just cooked all the way through.
3. Heat remaining oil in a small fryingpan. Add hazelnuts and cook for 3-4 minutes or until golden. Add sesame seeds, cumin and thyme. Cook a further 1-2 minutes, remove from heat and stir in the lemon rind, season well.
4. For serving, cut down the centre of each sweet potato and push out to make a small cavity. Top each with the hazelnut mixture, crumble over the feta and drizzle with lemon juice, additional oil and the harissa.

Sultana & Date Scones

Banana Coconut Bread

Preheat oven to 150°C and line a loaf pan with baking paper.

1. Combine bananas, sultanas, vanilla, eggs, oil, cinnamon and baking powder in a food processer and process until combined.
2. Add coconut meal and chia seeds, and stir with a wooden spoon.
3. Pour into pan and sprinkle with flaked coconut. Bake for 50 minutes or until a skewer inserted comes out clean.

Sweet Treats

Preheat the oven to 170°C. Line a large baking tray with baking paper.

1. Combine oats, sugar, coconut, cinnamon, almonds, walnuts, oil and honey in a bowl. Mix with hands compacting together. Bake in the oven for 5 minutes and then stir and return for another 5 minutes.
2. Stir in currants and sultanas and bake for a further 5-8 minutes to ensure the granola is evenly golden brown.
3. Allow to cool completely before serving with milk or a good dollop of yoghurt.