No added sugar granola bar

Yesterday I had a "make loads of different granola-bars" attack. One recipe I had floating around uses prunes and date puree. Where I live, date puree is something of a staple. Prune puree is something that I usually make.

These are supper sweet and very filling, but have no added sugar (except what is in the chocolate chips). My kids loved them.

• 1 cup each dried pitted prunes and dates (with pits removed)
• 1/4 cup water
• 1/2 cup peanut butter
• 1 cup each old-fashion and quick cooking oats
• 1/2 cup mini dark chocolate chips

Preheat the oven to 175°C. Line a ca. 23cm by 23cm baking pan with baking paper (I use a standard sized pyrex form).

In a large food processor, combine the prunes and dates. Pulse until roughly chopped. Add the water and peanut butter and blend on medium to high speed until well pureed.

Depending on what food processor you have, take out the "knife" and, using a spoon, mix in the chocolate chips and oats. Mix until well combined.

Spread the mixture evenly in the prepared baking pan and bake for 25 minutes. Cool completely before cutting into bars.
TIP: If you use ready made fruit puree, use about 3/4 cup. Don't use baby food, it is too watery. If you want to reduce the sweetness, don't use chocolate chips but baking coco powder

Mix-in-the-Pan Chocolate Cake

This is a standard cake that I make when I am running low on eggs as it doesn't need any. Quick to make  

1 1/2 cups all-purpose flour

1 tsp. baking soda

1c. granular sugar

1/4 c. unsweetened cocoa

1/2 tsp. salt

1 T. white or cider vinegar (something that doesn't have a strong flavour)

1 tsp. pure vanilla extract

1/3 c. oil

1 c. water

Preheat the oven to 175°C. Prepare cake mold.

Combine all ingredients and mix together; the batter will be almost smooth, a few small lumps are ok and will disappear in baking.

Bake for about 30 minutes or until a toothpick inserted in the center of the cake comes out clean.  Remove the cake from the oven, let it cool in the pan for 5 minutes before turning it out onto a rack. 

Tip: You can add chopped nuts, fruits or chocolate chips

Basic Granola Bars

I love granola bars – they are quick to grab when you are on the run (in the morning or when I am going out to the playground with my kids), brilliant for that "I need something right now" snack in the afternoon (I work 10 hours a day, so I really do need something small). My kids love them as well, as they are sweet and come in great varieties.

I usually make my own rather then purchase them. They are quick to make, have no preservatives and unknown ingredients (you know what I say: If you cannot pronounce it, it is most likely not natural and should not go into our boddies)– oh, and you will find that they are not too heavy on your budget too.

I have a few basic granola bar recipes. Here is one that I like to make which has peanut butter, oats and honey, and whatever the kitchen holds.

Prep: 20 min. Bake: 15 min. Yield: 20

1/2cup natural peanut butter

 1/3 cup honey

 1 egg

1 teaspoon vanilla extract

 3-1/2 cups old-fashioned oats

 1/2 cup packed brown sugar

 3/4 teaspoon salt

1   cup semisweet chocolate chips

In a large bowl mix the first 4 ingredients together. Add the rest of the ingredients and mix well (the batter will be rather sticky).

Transfer to a 25 by 30 cm (or there off… honestly, I have no idea what the size is, I have one dish that I can adjust to my needs) that has been laid out with baking paper. Bake at 175C for 12-15 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars.

You will enjoy these, and make them again, and again and again... you get the point :)

Variations:

Exchange the half cup of oats with wheat germs.

Exchange the peanut butter with Nutella (or something like that)

Exchange the chocolate chips with nuts and fruits (or just reduce the quantity used)

You can dunk the finished bars in melted chocolate to make them look like the stuff you get in shops

In place of the chocolate chips and 1/3 cup of oats, I used 1 cup of dry crushed, crispy cereal.

If you want them crunchier, just cut them into bar size, put them on a cookie sheet and back them again at 175C for another 15 minutes

Varieties are seriously endless.

My Safta raba's Knish Kabak

This is a recipe from my grate grandma who originally came from Moldavia. I don't have many recipes from her, but remember her food was always totally delicious - she passed away when I was 8 or 9 years old and I still remember (says something about her cooking :) )

Serves: 16

puff pastry or phyllo sheets for 2 portions
500-750 gr fresh pumpkin, grated
1 cup raisins
2 tbsp. each sugar and flour
1/8 tsp. salt
ca. 2 tbsp. oil

Preheat the oven to about 175C (moderate hot).

Prepare a baking pan by covering it with baking paper.

In big bowl mix the pumpkin, raisins, sugar, flour and salt.

Take one phyllo sheet and brush it with some oil. Arrange half of the pumpkin on the dough (on the lower end). Sprinkle some oil on pumpkin.
Start rolling the phyllo sheeet up (i.e. away from you). Fold in the sides continue to roll, try to keep the roll as tight as possible. Put the finished roulada on a baking pan. Repeat with the second leaf.

Brush some oil on top of the rouladas.

Bake at 175C for about 35 or until nicely browned.

In my grandma's family Kabak is eaten either hot with our main meal, or, as my grate grand dad prefered it after dinner (but before desert).

Berry much of a breakfast bar

The consistency of this is more of a cake then a bar but still very yummy and quick to throw together. You can change the fruits to whatever is on sale

Servings: 16

1.5 tablespoons oil

1 cup white sugar

1 egg

1 1/2 cups sifted all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/4 till 1/2 tablespoon ground cinnamon (depending on how strong it is)

1/2 tsp vanilla

1 pinch ground nutmeg

1 tablespoons vinegar (anything that is not too strong flavoured)

1/3 cup juice – apple, berry or cranberry.

1 1/4 cups fresh blackberries

Directions:

1. Preheat oven to 165 C. Line a 20x20 cm baking pan with baking paper, letting some of it hang out on the sides so that you can pull the cake out easily afterwards

2. In large bowl mix the wet ingredients together.

3. Combine the flour, salt, baking soda, cinnamon and nutmeg. Add the flour mixture to the wet mixture and stir to combine. Fold in the blackberries.

4. Pour batter into the prepared pan and bake at 165 C for about 35 to 40 minutes, or until a toothpick inserted comes out clean.

Let cool in pan, lift out and cut into squares.

Square meets lemon again - Lemon Bar 2

Really lemony, really easy and totally delicious!!! And again, not for those of you who watch your waist line J

Prep Time: 20 mins  baking time: 50 minutes  Yield: 8-12 bars

For Base

2  cups flour

1/2 cup powdered sugar

150 g. butter (1 American sized stick of butter)

For filling/top

4  large beaten eggs

2 cups white sugar

1/2 cup lemon juice

1/4 cup flour

1/2 teaspoon baking powder

fresh lemon rind from one lemon

Prepare a 30*25cm backing tin by lining it with baking paper (let some of it hang out so that you can pull out the lemon squares more easily).

Preheat oven to 175C

For the base mix the flour and sugar together. Work the butter into this mixture until it all sticks together (will resemble crumbs). Press into the  backing pan. Bake at 175C for 20-25 minutes or until lightly browned.

For the filling, beat together the eggs, sugar and lemon juice. Add the flour and baking powder into egg mixture and pour over crust. Bake for another 25 minutes at 175C.

Cool and cut into bars.

Cheesy Chocolate Cupcakes

Chocolate cream cheese cupcakes, rich and gooey. Takes no time to prepare and is a big hit everytime I make it. Oh, and you can turn it into a cake

Prep Time: 10 Min (maximum)         Yield 24 cupcakes or one large round cake

1 200gr package cream cheese, softened

1 egg

1/3 cup white sugar

1/8 teaspoon salt

1 cup chocolate chips

1 1/2 cups all-purpose flour

1 cup white sugar

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/3 cup vegetable oil

1 tablespoon cider vinegar (or any other mild vinegar)

1 teaspoon vanilla extract

1. Preheat oven to 175C. Line muffin tins with paper cups or lightly spray with non-stick cooking spray (or prepare a 26-28 cm backing tin)
2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
3. In a large bowl, mix together the rest of the ingredients. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture. If you make a cake, slightly swirl in the cheese mixture
4. Bake in preheated oven for 25 to 30 minutes (or 35-40 minutes if you make a cake) 

Tip: You can use a wooden spoon for mixing

Squares meet lemon

I have been making these for some time now. I cannot even remember where I got the recipe from...  The lemon taste with the crunchines of the crust is just pure yum. Ok, granted, it is not the best recipe for the those watching their cal intake

2 cups flour

½ cup powdered sugar

200gr softened butter

4 eggs

2 cups sugar

Juice and zest of 2 lemons

3 tablespoons flour

1 teaspoon baking powder

pinch of salt

1.      Preheat the oven to 350 F

2.      For the crust, combine the first three ingredients in a bowl. Mix together with a fork until you get fine crumbs. Press into a 9x13” pan and bake for 20 minutes.

3.      For the filling, combine the rest of the ingredients and beat well.

4.      Pour into the warm crust and bake an additional 20 minutes, until the top looks like the moon surface (you know, craters and all)

5.      Cool and cut into squares.

6.      If you want to you can dust with more powdered sugar.

Date cookies

Again, a family tradition from my friend Donna. Granted, I have not made them yet, but have eaten them once. They are really delicious. Donna, you truely are the greatest.

Dough
400 gr Margarine (4 sticks Margarine)
1/2 c oil
1 kg flour
2 tbs Sugar
4 tsp baking powder
1 cup water

Filling
2 tubs date spread
Cinamon
Sugar

Powdered Sugar

Preheat oven to 180°C.
Mix all dough ingredients together. Cut the dough into 4 and roll each out to a square (not too thin, but not too thick). 
Spread 1/2 a tub of date spread onto each dough square. Sprinkle with cinamon and sugar. Roll up and cut into about 2 cm cookies, however, cut only half way through.

Bake about 15 minutes. Let the cookies cool slightly and cut them through completely.

Tip: Date spread is basically pureed dates. You get it in this country just about in every mini-market or corner shop (as they call it in the UK). You can make it yourself by destoning dates and cooking them in a little bit of water. Puree it and hey presto, you have date spread.

Donna's Carrot cake

This is the best carrot cake I have ever tasted and dead easy to make it. My friend Donna always makes it for Kindergarden events or just for fun. Adjust the amount of cinamon according to taste and how strong the cinamon is.

1 1/4 cups oil
1 cup each light brown sugar and dark brown suggar (the wet type)
4 eggs
2 cups whole wheat flour
2 tsp cinamon
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
3 large carrots (grated)

Preheat oven to 180°C.
Mix everything together and fill into a large form. Bake for 50 to 60 minutes. Enjoy

Chewy Chocolate Chip Bar Cookies

Tired of having to drop batter into individual cookies? Try this recipe for a cookie that is baked as a brownie and then cut into cookies!!!

½ cup plus 2 tbs oil

1 ¼  cup sugar

1 large Egg plus 1 egg yolk

2 tsp Vanilla extract

2 c and 2 tbs flour

1/2 tsp Baking soda

1 package chocolate chips (any flavor desired)

1/2 cup unsweetened shredded coconut (optional)

1/2 cup pecans or walnuts (optional)

Dry fry nuts in a frying pan until light brown and aromatic. Transfer nuts to cutting board to cool; chop coarsely and set aside.

Do the same with the coconut.

Heat oven to 170C.  Prepare a 30 by 25 cm (or there off) baking pan; set aside.

In a large bowl, mix together oil and sugar until well combined. Mix in the rest of the wet ingredients. Sift in the flour and baking soda. Fold until just combined – do not over mix!! Fold in chocolate chips and nuts (if desired), and turn batter into prepared pan, smoothing top with spatula.

Bake until top is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan. This takes about 25 to 30 minutes. Cool to room temperature on wire rack before transferring to cutting board. Cut into bars and serve.

This will make about 36 4-by-5 cm cookie bars.

IMPORTANT: If you are using a glass or Pyrex pan, the oven heat needs to be 150C.

The Best Banana Bread Ever

I tried this recipe that has been lying around my recipe box for a while. I tweaked it a bit (nothing else expected from me). What can I say, this was soooooo delicious. My kids really loved it and my husband, who hates bananas, found that they were eatable and nice…. To quote him “tastes like bread”

1/4 cup oil

1 cup white sugar

2 eggs

3-4 mashed banana

2 cups all-purpose flour

1 teaspoon baking soda

Preheat oven to 175 degrees C. Grease and flour one English cake pan (the long thin ones).

Cream oil and sugar, eggs and bananas together. Add flour and soda, stirring just until combined (you don’t want to over mix it).

Pour into a prepared pan and bake at 175 degrees C for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.

Tip: If you want muffins, fill them into muffins tins (fill up only ¾) and bake it for about 30 minutes

Basic fruit cake recipe

Think you cannot bake? That it is really complicated? That the maximum you can do is a "shake a cake" or work with a cake mix? Rubbish! With this easy recipe anyone who can switch on an oven can make a cake. Try it and you'll be surprised how easy it is.

4 eggs
1 cup of oil
1 cup of sugar
2 cups of flour
1 bag of baking powder (or 2 tsp)
1kg of fresh fruits - cut into chunks, halved or however you want to arrange it on the cake.

Preheat oven to medium heat (175°C). Prepare a baking dish - if you use the normal ones, just oil it slightly, add some flour and shake the pan until all sides and the bottom are evenly coated.

Mix all ingredients, except the fruits, together. No need for a mixer, a fork does the job just as well. Add to the prepared baking dish. Top with your fruits. Bake for about 30 to 45 minutes or until an inserted toothpick comes out clean. Let it sit for 5 minutes, turn it out onto a cooling rack and let it cool completely. I often use disposable baking dishes, so I leave the cake in the pan.

Tip: you can use canned fruits, dried fruits or even leaving out the fruits all together adding just chocolate chips to the mixture. Want a chocolate cake? Add 2 tablespoons of cacao powder to the mixture.

Easy chocolate cake without eggs

Ever wanted to make a cake and found yourself out of eggs? Well, this cake is fluffy, requires no eggs, and is really easy and quick to make

• 1 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1c. granular sugar
• 1/4 c. unsweetened cocoa
• 1/2 tsp. salt
• 1 T. vinegar
• 1 tsp. vanilla extract
• 1/3 c. oil
• 1 c. water
• 1 c. chocolate chips for topping

Preheat the oven to 175°C. Grease and flour an 8-inch square pan only if you wish to unmold the cake for serving, other wise you may serve the cake directly from the pan.

Add all ingredients, expect chocolate chips, into a bowl and mix until all ingredients are combined. Pour into prepared pan and add chocolate chips. Bake for about 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Remove the cake from the oven and if you are going to serve it unmolded, let it cool in the pan for 5 minutes before turning it out onto a rack or let the cake cool completely in the pan.