Plum Pudding Muffins
1 cup wholemeal flour
1 cup almond meal
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons bicarb of soda
1 cup chopped candied peel, sultanas, dried fruit (this mix is available from the supermarket in the dried fruit section)
1 teaspoon cinnamon
pinch of allspice
1 beaten egg
1 cup almond milk
2 tablespoons coconut oil
tablespoon rum or brandy
1. Heat the oven to 160 degrees Celsius. Spray 2 cupcake tins with oil.
2. Mix all the dry ingredients in a large bowl, and add the mixed egg, milk, butter and alcohol.
3. Stir until just combined and spoon into prepared tins.
4. Bake for about 15 mins until they are firm to touch.
Red and Green Salad
3 cups cooked brown rice, rinsed, drained and cooled
6 spring onions, finely chopped
1 red capsicum, cored, seeded and chopped
1/2 cucumber, sliced
1/2 cup raisins
2 tablespoons sunflower seeds
75g roasted pine nuts
2 tablespoons chopped parsley or dill
Soy Sauce Dressing
1/2 cup vegetable oil
2 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon honey
1 clove garlic, crushed
salt and pepper to taste
1. Put soy sauce dressing ingredients into a jar and shake well to blend.
2. Place salad ingredients in a bowl and add the soy sauce dressing to taste. Toss well and serve.
Easy Berry Trifle
1 sponge cake (or sponge finger biscuits)
1 pack of frozen mixed berries
Fresh berries to top
1. Zest and then juice the orange. Place frozen berries and orange juice in a saucepan and cook until soft.
2. Take off the heat and mash berries slightly to form a sauce but leaving half the berries intact, and let cool. Meanwhile, stir the orange zest through the yoghurt.
3. Once berry sauce is cooled, break up the sponge into a glass dish and layer with sauce and yoghurt, finishing with a yoghurt layer.
4. Top with leftover sauce and fresh berries. Pistachios make a nice addition too!