Raspberry, banana and cashew nut slice

This is a slight adaption from a recipe a friend gave me from a Diabetes magazine. It is so lovely that I made it three times in a week! Once for works bake day, once for home and once for the cuppa tea after mass. The kids were very helpful in this, I made it with 14, 7, 5 and 3 year olds. They loved getting their hands in and mashing things up and squishing things, and stirring! It is my turn to stir now! Lol! But seriously, do try this, it is beautiful!


250 g frozen raspberries

1 banana

80 g butter

½ cup cocoa powder

½ cup brown sugar

1/3 cup wholemeal flour

2 tbs plain flour

2 eggs

Handful of cashews

Icing powder for dusting



Get the kids to mash the banana and half the raspberries until all mushy. Clean hands or a fork should do – very fun, even for toddlers! Have the butter at room temperature (if it is Queensland Australia it will be runny, in Manchester UK you might want to melt it using the microwave or stove!). To the mashed goodness, add the butter, cocoa powder, brown sugar, flours and eggs. Everyone gets a turn at mixing! Mix mix mix! Whilst someone is mixing, someone else can be bashing the cashews a little to break them up. I place them in a snap lock bag and the kids bash them with a wooden spoon! Pour/spoon out onto a lined baking tray of a small slice tray. Everyone can pop the leftover raspberries on top and dot the cashew pieces around. Bake at 170 degrees Celsius for about 25 minutes or until a skewer comes out clean when you poke it. Once almost cooled, dust with icing powder and serve. This is amazing warm, and lovely in lunchboxes (if your school is nut free, just omit them). I also make this minus the nuts and plus a handful of toasted coconut! However you make it, go for it and love it! It is a fabulous slice for all!

Raspberry, banana and cashew nut slice


Scones are apt any time of day, be it breakfast, morning tea, afternoon tea or a late night treat! I have previously posted a scone recipe here with wholemeal flour and raw sugar. This is my white flour, caster sugar version. However you make and bake your scones, just love them! They are simply a staple.


60 g butter

3 cups self-raising flour

2 tbs caster sugar

1 ½ cups buttermilk

1 tbs milk for brushing

1 tbs raw sugar for sprinkles if you like



Rub the butter, cold, into the flour until it looks like crumbs. Add the sugar and buttermilk, stirring with a flat knife. Once combined, knead a little, add a little more flour if you think it needs it, and then work into a ball. Flatten out to about 4cm tall and then either use a scone cutter to press out your scones, or use your hands and freehand it. Place the scones in a round cake baking tin close to each other so they are all touching. Brush with a little milk and sprinkle some raw sugar as if you’re a faery! Bake in a hot oven around 200 degrees Celsius for 15 minutes or until brown. As a variation sometimes I add fresh blueberries after kneading for a pop of oozy goodness. Serve with butter, jam, fresh berries and cream… whatever your heart desires! Enjoy your beautiful scones!