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!

Ingredients

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

 

Method

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!

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Raspberry, banana and cashew nut slice

Great white chocolate and toasted coconut slice

This treat just looks so scrumptious and beautiful, and tastes sinful! You can have the colours suit the décor of your Christmas party – if I was red and white I would use smashed candy canes in lieu of the pastel coloured boiled lollies, or I would choose darker coloured boiled lollies depending on the colour scheme. So no matter what colours you choose, this will look fabulous, and taste so naughty! Have a go, it is a simple pleasure that the kids can do on their own, it is tasty and enriches the festive vibe of your table!

 

Ingredients

300g white chocolate

1 cup rice bubbles

½ cup toasted coconut flakes

12 coloured boiled lollies

A sprinkle of little edible pearls

 

Method

Place the lollies in a small plastic bag and bash with a rolling pin until crumbly. Melt the white chocolate over a pot of simmering water or in the microwave. Add the rice bubbles and toasted coconut. Spread into a baking tray lined with baking paper. Now sprinkle the bashed boiled lollies on the top and the little sparkles. How pretty is that!! Leave in the fridge to set if you live somewhere humid (we are in Queensland, Australia). Otherwise, if it’s snowing out, on the bench will set it fine! Chop into squares are serve to your family and friends!

Great white chocolate and toasted coconut slice

Fig slice

Figs are just scrumptious! So when asked to bake a little something for a Parish event this is what happened because I had a pack of dried figs in the cupboard. It is pretty simple and isn’t too time consuming. Another reason this slice is fabulous is that adults and children both love it! Have a go, you just might fall in love!

 

Ingredients

2 cups plain wholemeal flour

180 g butter

½ cup brown sugar

1 tsp vanilla essence

Pack of dried figs

1 tablespoon brown sugar, extra

Dash of water

Method

Slice up the dried figs and place in a small saucepan. Add the brown sugar and a dash of water. Allow to simmer down on low heat for 20 minutes. Set aside to cool. Whilst that is cooling get your base done! Put your softened butter, brown sugar, vanilla and flour in a mixing bowl and combine. When the mix is together check it out. If you think it is too sticky, add a little more flour. Too dry and put a dash of water in. Roll out the mix on a piece of baking paper until about half a centimetre high. Lift the baking paper holding the rolled dough into an oven slice tray. Trim any edges or fill in any spots with trimmings if it isn’t quite perfect. Your fig mixture will be cooled by now, so pop it into your blender (I used my nutribullet) and blitz for a few seconds until it is a paste. Spread the fig mixture over the base. Bake at 180 degrees Celsius for 25 minutes and let it cool in the pan. Cut into squares and eat! This keeps for a couple of days, but won’t last that long!! Enjoy!

 

Fig slice

Protein ball slice

Do you ever buy those bags of protein ball mix? I purchase them from people having a crack at the markets. But I prefer slice, so I follow the directions adding 50ml coconut oil or what have you, then press it firmly into a slice tin. Then, I accidentally melt about 100g of dark chocolate and I accidentally lattice the slice with the oozing goodness…. So the whole thing becomes intentionally delicious!! Have a go next time you’ve bought a bag of protein stuff! You won’t regret it!

Protein ball slice