Raspberry & Coconut Traybake
Recipe / Lisa Holmen
This traybake is perfect for a delicious morning or afternoon tea. It’s incredibly forgiving, so feel free to play around with different fruits and flavours. Coconut oil can be used as a substitute for the butter.
Makes: 12 slices
1½ cups wholemeal self-raising flour
½ cup almond meal
1⁄3 cup rolled oats
1 cup unrefined coconut sugar or sugar-free equivalent
200g unsalted butter, cold & diced
¾ cup desiccated coconut, plus extra to top
2 eggs, lightly beaten
250g raspberries, fresh or frozen
1. Preheat oven to 160°C fan-forced. Grease and line a 20cm x 20cm baking tin (or equivalent).
2. Place the flour, almond meal, rolled oats and sugar in a food processor and pulse gently until the butter is combined and resembles a moderate crumb. Stir in the coconut and the eggs.
3. Place the mixture into a baking tin, using a spoon to flatten the top until even.
4. Arrange the raspberries on top, then scatter over 1–2 more tbsp of coconut.
5. Cook for 40 mins or until cooked through. Leave to cool and serve warm or cold.
Citrus Swirl Tray Cake
Recipe / Naomi Sherman
Not quite a cake and not quite a slice, this sweet and tangy treat has all the best parts of each going for it. Rich, buttery cake with short, crisp edges is swirled through with luscious, zesty layers of citrus flavours. Finish off with a flourish of crunch from the toasty almonds and you’ve got a crowd pleaser.
Makes: 15
Denne historien er fra Issue #47-utgaven av Eat Well.
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Denne historien er fra Issue #47-utgaven av Eat Well.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
