Monday, 29 October 2012

Packing the Lunch Box:

1. Anzac (ish) Slice.

You know how we all need those "make in your sleep" recipes? Well this is one of those for me. I'm willing to bet there's a different version of this sort of slice on most blogs, but this is our simple one that adapts well to Failsafe* diets.

Will use:
170g plain flour
110g oats
80g coconut (shredded) or *40g rice bubbles
optional 80g mixed seeds (sunflower/pumpkin etc)
140-160g sugar 
115g butter or nuttelex
80g golden syrup.
1/2 teaspoon of bicarb
1/4 MC of boiling water
Lamington tin lined and sprayed.
Moderate oven - set to 180 degrees C


Weigh into the TM bowl the dry ingredients but only half (80g) of the sugar.

Mix on Reverse for 4-5 seconds speed 3.
Tip into a bowl
Weigh into TM bowl the golden syrup, butter or nuttelex and remaining sugar.
Cook for 6 minutes, varoma, speed 2. Have the MC upside down so you can put the 1/2 tsp of bicarb in it.
Boil the kettle while the wet mix is cooking.
In the last 30 seconds of cooking time, add the boiled water to the bicarb in the MC, swish around and add to the syrupy mix. Transfer the rising foam into the dry mix bowl. 
Tip the remainder of your boiled water in the TM bowl to make for easy cleaning.
Use a wooden spoon to combine the dry ingredients. 

(Or you could just tip the dry ingredients into the wet mix and mix on reverse speed 2 for 10 seconds - you will still need to use your spatula to incorporate a few stragglers)The mixture should seem fairly wet and just combined.
Tip it into the baking tray

Wet your hands and moosh it down (technical trade term), so it is all fairly even and to the edge of the tray.
Bake for 20 minutes. Make sure you turn it around at half time if your oven is dodgy like mine.

Clean your TM bowl by adding the tiniest drop of detergent to the hot water and slowly increasing the speed to 7 for 10 seconds.

2. Slice and Bake Oat Biscuits

I love having 'logs' of biscuit dough in the freezer, and this comes out of the TM bowl so cleanly. This is one of those 'make on the run' recipes and you can see that from the ingredients and steps all running into each other!

80g oats - grind with

100g sugar for 6 seconds speed 8-9
140g plain flour
80g gluten free flour/arrowroot/cornstarch
and good few grinds of salt

Combine for 3 seconds speed 6
add 180g margarine/nuttlex (or butter and a scoop of yoghurt).
Combine 5 seconds speed 6
Knead 8-15 seconds on interval speed.
Tip onto cling/silicone mat, twisting the base of the blades
bowl should basically be clean.
Pat into a log and wrap in cling film.
Refrigerate 20 mins, slice and bake 180 degrees for 15-20 mins.

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