Christmas Cake (protein enriched)

Christmas enriched) Cake (protein Christmas Cake (protein enriched) Makes: 12 portions Ingredients: 250g mixed dried fruit 1 & 1/2 cups milk (of your choice) 150g mixed chopped nuts 3 scoops (90g) chocolate protein powder 1/4 cup coconut flour 1 teaspoon baking powder Method: Place the dried fruit in a mixing bowl and cover with 1 cup of milk and soak overnight Preheat oven to 170 degrees Celsius and prepare either a 6 silicon muffin tray or 2 miniature spring form pans by spraying with cooking spray Add the chopped nuts, protein powder, coconut flour, baking flour and remaining 1/2 cup of milk to the mixing

bowl Mix with a spatula until well combined Evenly spoon into the prepared cooking vessels Bake for 20 minutes for the muffin tray or 25-30 minutes for mini cakes Allow to cook in the Cake tin for 15 minutes before transferring to a wire rack to cool completely. Nutritional Value per portion: Calories: 176 Total fat: 6.7g Total carbohydrates: 17g Sugars: 9.6g Protein: 11g Recipe Notes: Store in an airtight container storing under 27 degrees for a maximum of 5 days This recipe is freezer friendly, to be consumed in 6 months Also delicious served warm with custard or ice cream Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders You can buy online from www.proteinsuppliesaustralia.com.au Use the Discount code psafriendsofhollys at checkout to get a 10% discount Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Cheeky Chocolate Cake Cheeky Chocolate Cake Makes: 1 x 18cm round cake Ingredients: 250g butternut pumpkin, finely grated 2 eggs, lightly beaten 1/4 cup maple syrup 1/4 cup rice malt syrup 1 teaspoon vanilla extract 1/2 cup melted nuttalex or coconut oil 2 teaspoons baking powder

1/2 1/2 3/4 1/4 teaspoon baking soda teaspoon salt cup cacao cup coconut flour Recipe: Preheat oven to 180 degrees Celsius and prepare an 18cm springform tin by lining with baking paper and spraying with cooking spray Combined the pumpkin, eggs, syrups, vanilla and melted nuttalex on a large mixing bowl and combine well Place the remaining ingredients into a sieve and sift over the pumpkin mixture Use a spatula to mix until well combined Pour into the prepared cake tin and bake for approximately 35 minutes until the edges have pulled away from the edges and a cake skewer comes out clean Allow to cool in the tin for 15 minutes before removing from the 10 gently transferring to your serving plate

Recipe Notes: Store in an airtight container below 27 degrees for a maximum of 5 days This recipe is freezer friendly to be consumed within 6 months Picture shown has the cake dusted with cacao powder Recommended to serve with a dollop of coconut yoghurt and some fresh berries. Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

White Chocolate Mud Cake White Chocolate Mud Cake Serves: 8-14 people Ingredients: 300g butter, room temperature chopped 300g quality white chocolate 2 cups plain flour 1 1/4 cups self raising flour 1 1/2 cups caster sugar 4 eggs, lightly beaten 2 teaspoons vanilla extract 1 1/4 cup water Ganache Ingredients:

250g White chocolate 125g thickened cream Method: Preheat the oven to 160 degrees Celsius and grease and line both the bottom and sides of a 20-22 springform pan Place the butter and water into a saucepan and over a medium heat stir until it has melted Turn off the heat then add in the White chocolate and continue to stir until melted and well combined In another bowl sift the flours and then using a wooden spoon to stir in the sugars and a pinch of salt until well combined then create a well into the centre Pour in the chocolate mixture, eggs and vanilla into the well then stir with the wooden spoon until well combine Pour the batter into the prepared cake tin and bake for 1 hour 30 minutes to 1 hour 40 minutes or until the cake is baked and a cake skewer comes out clean Half way through cooking cover the cake with foil to prevent it over browning on the top Leave in the tin to cool before moving to a wire rack To prepare the ganache heat the cream in the microwave for 60 seconds then add in 3/4 of the White chocolate. Microwave for another 30 seconds then add in the remaining chocolate and stir well until the chocolate has melted ang the mixture is smooth Allow the ganache to cool until it s thick and glossy and then pour it over the top of the cooled cake and spread evenly over the top and the sides. Decorate as you choose or leave with a delicious plain ganache glossy finish

Recipe Notes: Store in an air tight container in the fridge for the maximum of 1 week This recipe (un-iced) is freezer friendly to be consumed with 30 days Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food

hygiene and safety standards are adhered to. Egg & Dairy Free Diabetic Friendly Strawberry Tart Egg and Dairy Free Diabetic Friendly Strawberry Tart Serves:8-12 people Pastry Ingredients: 1 cup plain flour 1/4 cup wholemeal plain flour 1/4 cup almond milk 3 tablespoons canola oil Pinch Salt Filling Ingredients: 250g strawberry, fresh or frozen 1 punnet fresh strawberries 1 cup water 1/4 cup xylitol 2 tablespoons corn flour

Red food colouring Method: Preheat your oven to 220 degrees Celsius and prepare a tart tin by well spraying with cooking spray To prepare the pastry mix the flours with the salt and create a well in the middle Mix together the milk and oil the pour into the well in the flour Combine with a butter knife until a dough ball forms Turn the dough onto a lightly floured surface and slightly flatten the dough Place the dough between 2 pieces of baking paper and rough dough into a circle large enough to cover the base and sides of your tart tine Remove the top layer of baking paper and then gently flip the rolled pastry into the prepared tin and press the pastry into the corner Cut off any excess pastry from the top, and if necessary use this to patch any holes created in the pastry base Using the tip of a fork pierce the pastry all over, base and sides, of the prepared pastry and then bake in the preheated oven for 10-12 minutes or until golden. To prepare the filling, place the 250g of fresh or frozen strawberries into a food processor with the water and blend until smooth Pour this mixture into a small saucepan, add in the xylitol and the corn flour and whisk until well combined Bring the strawberry mixture to the boil and then simmer over a medium heat for about 5 minutes If you prefer a strawberry red colour gradually add in red colouring one drop at a time until you get your desired colout Cool this mixture to room temperature Cut the fresh strawberries into even sized wedges and

then stir through the filling mixture Pour the filling into the tart shell and put in the fridge to chill for a minimum of 4 hours but preferably overnight. Recipe Notes: Store covered in the fridge for a maximum of 3 days This recipe is not freezer friendly You are able to add up 3 additional punnets of fresh chopped strawberries for a fuller and fresher pie, one punnet has been used in the picture Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Turkey & Cranberry Meatballs Turkey & Cranberry Meatballs Makes: approximately 24 (depending on your preferred meatball size) Ingredients: 500g turkey mince 1/2 cup dried cranberries, finely chopped 1 teaspoon minced garlic 1 egg

1/2 cup breadcrumbs 2 tablespoons plain flour Method: Place all ingredients, except the plain flour into a bowl and use your hands to mix the ingredients ensuring they are well combined Roll into small meatballs and very lightly coat in the plain flour Add a small amount of rice bran oil into the base of a heavy based frying pan and fry the meatballs off in batches for approximately 10-15 minutes, depending on the size of your meatballs. Once they have cooked through remove from the frying pan and repeat the cooking process until they are all cooked If you prefer spray the meatballs generously with cooking oil spray and oven bake in 180 degree oven for about 15-20 minutes or until cooked through, please note the time will vary depending on the size of the meatball. Recipe Notes: Store covered for a maximum of 2 days This recipe is freezer friendly When reheating meatballs from frozen either in the oven or the frying pan ensure there is a little bit of water or stock in the bottom of the pan to help keep the meatballs hydrated

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to. Victorian Sponge Cake

Victorian Sponge Cake Makes: 1 Luscious 20cm cake Ingredients: 200g caster sugar 200g softened butter, cubed 200g self raising flour, sifted 1 teaspoon baking powder 4 eggs, lightly beaten at room temperature 2 tablespoons milk Method: Preheat your oven to 190 degrees Celsius (170 for fan forced) it is essential that your oven is fully heated before putting your cake in otherwise it will not rise properly Grease and line with non stick baking paper two x 20cm round cake tins In a large bowl neat together all the ingredients with electric beaters until you have a silky smooth batter THERMOCOOKING: Place all ingredients in the jug with the

butterfly attachment [Speed 3, 30 seconds] scrape down the side with a spatula [Speed 3, 30 seconds] Pour the batter evenly between the two prepared cake tins and smooth the mixture over with the back of a spoon Bake for 20 minutes under golden and the cake springs back when gently touched Allow to cool in the cake tin for 5 minutes before turning onto a wire rack to cool completely Once the cakes have cooled completely fill with your choice of fillings and lightly dust the top of the cake with icing sugar Recipe Notes: Store in an airtight container below 27 degrees for a maximum of 5 days This cake is freezer friendly unfilled The picture shown has the cake will C4K Kitchen s Raspberry Chia Jam and Raspberry Buttercream as a filling You can cook as one full cake however will need to adjust the cooking time for an extra 5-10 minutes to allow the cake to cook through

Makes: 1 x 20cm cake (round or square) or 12 cupcakes Ingredients: 1kg mixed dried fruit 2 1/2 cups chocolate milk 2 cups SR flour Method: Soak the dried fruit overnight in the chocolate milk Preheat oven to 180 degrees Celsius and grease either a 20cm cake tin or a standard muffin tray Add the nuts, seeds and flour and use a wooden spoon to combined well Pour mixture into prepared tin or tray, for cupcakes fill the hole 3/4 full For a Cake: Cook for 1 hour or until golden on top and skewer comes out clean For Cupcakes: Cook for 20-30 minutes or until golden on top and skewer comes out clean.

Recipe Notes: Delicious served warm with custard or ice cream as an easily alternative to pudding Cake to be stored in an air tight container under 25 degrees celcius To be consumed within 5 days Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to. Hot Cross Buns

Hot Cross Buns Makes: 12 Ingredients: 1 tablespoon & 1/2 cup caster sugar 2 tablespoons dried yeast 1 cup milk, room temperature 75g butter, melted 1 egg, lightly beaten 4 cups plain flour 2 teaspoon cinnamon 1 teaspoon all spice 1/2 teaspoon nutmeg 1 1/2 cups sultanas Cross Ingredients:

1/2 cup plain flour 1/3 cup water Glaze Ingredients: 1/3 cup caster sugar 1/3 cup water 1 tablespoon apricot jam Method: Place 1 tablespoon of sugar and pinch of salt in 1/2 cup warm water, sprinkle the yeast over the top and stand for 7 minutes until yeasts is bubbling and activated Combine the yeast mix with milk, butter and egg stirring well In another mixing bowl mix together the sugar, flour, spices and fruit and mix well, pour in the wet mixture and stir with a wooden spoon until combined and a course dough is formed Turn the dough onto lightly floured surface using hands knead for 10 minutes until smooth and elastic, add more flour if needed but be careful about adding too much or it will cause the buns to be tough Place dough in a large greased bowl, turning the dough in the bowl so its lightly coated in oil, cover the bowl with plastic wrap and set in a warm area for about 90 minutes or until doubled in size Punch the dough down gently to deflate then turn onto a floured surface and pat into a rectangle shape and cut into 12 equal portions Roll each portion into a ball then place them on a lined tray about 6cm apart. Cover loosely with tea towel and stand for 60 minutes or until doubled in size Preheat oven to 200 degrees Celsius, carefully move the buns to a lined baking tray spaced slightly apart To prepare the crosses for the top of the buns, combine flour and water in a small bowl and stir until smooth

Place the mixture into a piping bag and pipe the cross shape across the buns Place the tray into the oven and bake for 20 minutes or until golden brown and well risen Turn onto a wire rack to cool To finish off the hot cross buns with a delicious glaze, mix all the glaze ingredients into a small microwave safe bowl and microwave for 90 second at 30 second intervals stirring well at each interval Use a pastry brush to liberally spread the glaze over the top of the buns and allow the glaze to set before transferring to a airtight container. Recipe Notes: Store in an airtight container for the maximum of 5 days This recipe is freezer friendly to be consumed within 6 months Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Gingerbread Cookies Gingerbread Cookies Makes: approximately 36 (but will depend on the size of your chosen cookie cutter)

Ingredients: 125g butter, softened 2 1/2 cups plain flour 1/2 cup brown sugar 1 tablespoon ground ginger 1/2 cup treacle 1/2 teaspoon all spice 1 egg yolk 1/2 teaspoon bicarb soda Method: Beat butter and sugar in a large bowl with an electric mixer until combined Beat in the treacle and egg yolks Finally sift in all the dry ingredients and stir until well combined Turn the dough out onto a lightly floured surface and knead dough until smooth, wrap in glad wrap and put in the fridge for 30 minutes. Preheat the oven to 160 degrees Celsius while your dough

is cooling Roll out a portion of the dough onto baking paper until you get to your desired thickness and use a cookie cutter of your choice to make gingerbread cookies Bake the gingerbread cookies for about 15 minutes or until firm. You will need to watch the first batches cooking time as the time will vary depending on the size and shape of the cookie cutter used. Recipe Notes: Store in an airtight container for the maximum of 7 days This recipe is freezer friendly for the uncooked cookie dough to be used within 30 days Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Easter Brownies Easter Brownies Makes: approximately 24 Brownie Ingredients: 200g unsalted butter 200g dark chocolate melts 1 cup brown sugar, lightly packed 3 eggs, lightly beaten

1 1 2 1 teaspoon vanilla essence cup plain flour tablespoon unsweetened cocoa powder teaspoon baking powder Frosting Ingredients: 170g dark chocolate melts 1/2 cup cream 1 tablespoon butter Method: Preheat oven to 190 degrees Celsius, prepare a 20cm square tin by greasing and lining the base Heat butter, chocolate and sugar in a saucepan over low heat stirring constantly until melted and silky smooth,, set aside to cool Add vanilla and eggs to the chocolate mixture then stir through with a spatula the sifted flour, cocoa and baking powder until well combined Pour the mixture into the prepared tin evenly and bake for 20 minutes Set aside to cool in tin, once cooled lift out and wrap in plastic wrap tightly for 24 hours before cutting To prepare the frosting, place the chocolate in a mixing bowl Heat the cream and butter on the stove until it just comes to the boil, remove immediately and pour over the chocolate and stir until the chocolate is completely melted and the ganache is glossy Allow to cool in the mixing bowl for 5 minutes and then place in the fridge for a minimum of 1 hour Spoon the ganache into a piping bag and pipe some onto the top of each brownie portion

The picture shows the brownies topped with some Cadbury Mini Eggs for Easter Decorations. Recipe Notes: Store in an airtight container below 27 degrees for a maximum of 3 days This recipe is freezer friendly, for best results freeze without the icing Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.