Healthy Seed Slice
4 cups rice bubbles or rice puffs
1 cup pepitas
1 cup sunflower seeds
1 cup slivered almonds
1 cup walnuts
½ cup sesame seeds
1 cup honey
- Melt butter and honey over a low heat, then simmer 5-10 minutes until slightly thickened.
- Combine rest of ingredients.
- Press into a tin lined with baking paper. Bake the slice in the oven at 150 degrees C.
- Keep slice in fridge for several days. It also freezes well.
- You can change the recipe to 3/4 cup of honey and 1/4 cup of chopped dates.
- You may like to add some dried cranberries.
- Also you don’t have to bake the slice.
Apple and Berry Cake
440g can of cooked apples
1/2 cup frozen raspberries (or other berries)
2 cups unsifted plain (all-purpose) flour
1 1/4 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 1/2 cups raw sugar
3/4 cup vegetable oil
1 teaspoon vanilla
- Preheat the oven to a moderate temperature.
- Stir the baking powder into the flour, salt and cinnamon.
- Beat eggs.
- Mix the oil and sugar together in a large bowl and gently stir in the remaining ingredients: eggs, vanilla, apple and flour mix.
- Spoon into a greased tin lined on the base with baking paper.
- Bake in moderate oven around 40 minutes or until golden and cooked in the centre.
You can top the cake with thin slices of apple coated with a mix of oil and maple syrup before baking.
Cover cake with foil half way through cooking, if burning on top.
Make double quantity for two smaller cakes plus extra cup cakes.
This cake freezes well.
Serve dusted with icing sugar and cream or yoghurt
GLUTEN-FREE OPTION: Replace the 2 cups of plain or all-purpose flour – with 1 1/3 cups of plain gluten-free flour plus 2/3 cup of almond meal.