Recipes
![]() Freezing and Microwaving
Corn on the Cob Making and freezing fresh corn on the cob in the microwave is so convenient and easy. Click here for a how-to video. |
Whole Wheat Muffins
1/2 cup melted unsalted butter or canola oil
2 cups whole wheat flour ½ cup white flour ¾ to 1 cup sugar (depending on sweetness of the fruit) 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup mashed or puréed banana, sweet potato, apple, zucchini cooked or canned pumpkin, or other fruits or vegetables 1 egg, beaten 1/2 cup buttermilk (or use a mixture of yogurt and milk)
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Cinnamon Apple Cake
A tender Cinnamon Apple Cake drizzled with a milk glaze
Yield: serves 8
Prep: 30 minutes Cook: 35 minutes Total: 1 hour 5 minutes
A tender Cinnamon Apple Cake drizzled with a milk glaze
Yield: serves 8
Prep: 30 minutes Cook: 35 minutes Total: 1 hour 5 minutes
INGREDIENTS Apple Cake
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Cinnamon topping
1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper. 2. In a large mixing bowl, add flour, baking powder, baking soda, salt and sugar. Add chopped apple and stir briefly to combine. 3. In a separate bowl, add eggs, vanilla, oil and yoghurt. Whisk briefly just to break up the egg yolks. 4. Add wet ingredients to dry ingredients and gently mix with a wooden spoon until combined – but be careful not to over mix. Spoon batter into prepared tin. 5. To make cinnamon topping, combine cinnamon, sugar and butter. Mix together until lumpy and wet. Sprinkle over cake batter. 6. Bake cake for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely. 7. To make the glaze, mix together sugar and 1 tablespoon of milk. Stir until smooth. If the glaze is too thick, add an extra tablespoon of milk. Drizzle glaze all over the cake. NUTRITION INFORMATION Serving Size: Calories: 310 Sugar: 25 g Sodium: 143.8 mg Fat: 14.1 g Carbohydrates: 42.7 g Protein: 4.8 g Cholesterol: 42.2 mg Nutrition information is a guide only. Find it online: https://www.sweetestmenu.com/cinnamon-apple-cake/ |
Vegan
Jungle Boogie Bars
Snickerdoodle Crazy Cake (no eggs, milk or butter)
Dry Ingredients
1½ cups all purpose flour ½ cup sugar ½ cup light brown sugar 2½ teaspoons ground cinnamon 1 teaspoon baking soda ½ teaspoon of cream tartar ½ teaspoon salt Wet Ingredients 5 tablespoons vegetable or canola oil 2 teaspoons pure vanilla extract 1 teaspoon apple cider or white vinegar 1 cup water Cinnamon Sugar Topping. 1 tablespoon sugar 1 teaspoon ground cinnamon |
Directions
TIP: Use fresh baking soda and vinegar to ensure the cake rises evenly.
- Preheat oven to 350 degrees.
- Spray an 8” x 8” baking pan with cooking spray.
- Mix dry ingredients in a large mixing bowl until well blended
- Add wet ingredients and mix well.
- Bake on the middle rack of the oven for 35 minutes.
- Mix the cinnamon and sugar topping while the cake is baking
- Check center of cake with a toothpick to make sure it comes out clean.
- While the cake is still warm fresh out of the oven, sprinkle the topping evenly over the cake.
- Allow to cool before serving.
TIP: Use fresh baking soda and vinegar to ensure the cake rises evenly.
Christine's Zucchini Bread
Ingredients:
3 cups flour 1 tsp baking soda 1 tsp baking powder 3 tsp cinnamon 3 eggs 1 cup liquid or melted shortening or butter 2 ¼ cups sugar 3 tsp vanilla extract 4 cups grated zucchini 1 cup chopped walnuts (optional) Directions: Preheat oven to 325*. Grease and flour two 8”x4” (or equivalent) pans. Grate zucchini and place between paper towels. Change paper towels until most of the water is out of the zucchini. Sift dry ingredients together. Beat eggs, oil/shortening, vanilla, and sugar in a large bowl with a mixer. Add dry ingredients and beat well. Stir in zucchini and nuts. Bake 1 hour, checking with a long toothpick so it’s not overcooked. Cool in pan on rack for 20 minutes to cool. |
Zucchini Pakoras
Ingredients:
2 medium zucchinis, grated 1 red onion, grated 175 grams flour (chickpea flour best) 1 red chili, finely chopped 1 tsp each ground coriander, cumin, and ginger ½ small bunch of coriander, finely chopped sunflower oil for deep-frying coriander, tamarind, or mango chutney, to serve (optional) |
Directions:
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