Sunday, 29 December 2013

{muesli bars in hermie}

One of the classic lunch box snacks that we all know is a muesli bar. However, these days when you visit the local supermarket and pick up a box, they are fill with who knows what; many an ingredient that is either a number or hard to pronounce. They are often very sugary and filled with not much. These ones below are great because although quite sweet with dried fruit, you can control what and how much you like to add and most of the other ingredients are easily substituted for an alternative. Having said that, I make these as a dairy free muesli bar for Miss A and the rest of the family loves them too. The use of coconut butter gives them a lovely aroma and fills the house when baking with a beautiful scent. Feel free to use nuts instead of seeds however, we also have a nut allergy in the house and make do without.

120 grams dried (sulphite free) apricots
140 grams butter (or substitute.... I use half nuttelex, half coconut butter to keep it dairy free)
70 gram rapadura sugar (or brown)
160 grams rolled oats
80 grams plain flour
30 grams sultanas
30 grams currants
3 tablespoons sunflower seeds
3 tablespoons pepitas

1. Pre-heat oven to 190C and line a 20cm square tin.
2. Place apricots into TM bowl and chop 10-15secs/ speed 5. The time will depend on how dry your fruit is and how large the apricots are. Set aside.
3. Add butter and sugar into TM bowl and melt 2.5mins/ 80C/ speed 1.
4. All the remaining ingredients and mix 15 secs/ speed 2/ reverse.
5. Pour into prepared tin and press down with the back of the MC.

6. Bake for 20-25 minutes until golden. Cool in tin and then cut into squares.

Makes 20 squares.

Bon Appetit xx

Tips: This muesli bar mix is also great just as a morning muesli served with your choice of milk (e.g. cows, rice, oat, soy etc). Instead of pressing into a cake tin to make a slice, just spread thinly over a baking tray and bake to about 15 minutes instead.

Friday, 27 December 2013

{cream puffs (profiteroles) in hermie}

On my husband's side of the family, there are some great bakers who make numerous traditional Country Women's Association style sweet treats such as jelly cakes and the like during those festive times of the year. One of these yummy morsels of food is a cream puff otherwise known as Profiteroles using Choux pastry. Although I had asked Aunty B for the recipe, I never actually attempted to make these before because I could not be bothered standing at the stovetop and using my non-existent muscles to stir the pastry in a pot until the correct consistency was achieved. However, with Hermie, I don't have to do this anymore and have proved to be very easy to make.

185 grams water
55 grams butter
115 grams flour
3 large eggs

1. Pre-heat oven to 200C.
2. Place water and butter into TM bowl and melt 5mins/ 100C/ speed 2.
3. Add flour and mix 30secs/ speed4 with the MC removed.
4. Let the mixture cool down for about 20 minutes or until it reaches about 37C. You can see this when the bowl is inserted into the base and a temperature light should be 'on' above the 37 mark. If it is too hot, just leave it to cool a bit longer.

5. Then, while the blades are turning at speed 5, add eggs through the MC hole over about 30 seconds.

6. Using a piping bag with a 1-1.5 cm tip or 2 teaspoons, spoon onto prepared baking tray.
7. Bake for about 25-30mins until golden. Do NOT open the oven door while they are baking. 
8. When baked, prick the puffs to let out the steam and retain the crunch.

9. Cool on a rack and then fill as desired. I personally love them filled with a sweet vanilla cream and dipped in chocolate.

Makes about 50 bite-sized balls.

Tips: These puffs are best served on the day made but are suitable to freeze. When defrosted, place in a 200C oven for about 5 minutes.