1 cup fine sugar
1 tablespoon margarine
1 heaped teaspoon of baking soda
1/2 cup salted peanuts
Spray a flat baking tray with spray oil.
Heat the margarine in a frypan on medium heat.
Add the sugar and stir until it dissolves.
Add the baking soda and keep stirring it will change colour and foam up.
Add the peanuts and stir quickly to combine them into the sugar mixture.
Pour the mixture immediately onto the baking tray.
When it has cooled, break the block into large pieces.
Store in an airtight container.
It will keep for about 7 days
1 cup shredded dried coconut
1/2 cup of almond flakes
1 cup icing sugar
1/2 cup fine white sugar
370ml condensed milk
1/4 teaspoon cinnamon powder
1/2 teaspoon cream of tartar
200 grams butter
5 drops of red food colouring
Spray a flat baking tray with oil.
Sift the icing sugar and cream of tartar into a mixing bowl.
Add the cinnamon and fine sugar and stir.
In a fry pan on very low heat add the butter and melt slowly.
Add the sugar and stir constantly until the sugar starts to melt.
Add the condensed milk and keep stirring until the sugar is dissolved.
Add the food colouring and stir until the colour is even.
Add the coconut and almonds and stir until completely combined.
Turn off the heat and transfer the mixture into the oiled tray. Place in the fridge to set (1 hour)
Cut the mixture into 3cm squares for serving. You may need a flat cake server to remove the pieces from the tray.
Makes approximately 25 pieces.
1 cup Birch xylitol (natural sweetener from your local health food store)
I cup mixed nuts
1/3 cup shredded coconut
1/2 cup of flaked coconut
1 teaspoon of lavender seeds from speciality tea shop
1 teaspoon of rose buds also from the tea shop
1/2 cup of carob buds
2 tablespoons of light coconut cream
Spray a flat metal baking tray with spray oil
Roast the nuts and shredded coconut until light brown
All the xylitol and stir until melted into the mixture
Place on the oiled tray and spread out evenly. Allow to cool.
Toast the coconut flakes with the rose buds and lavender seeds until the coconut flakes are light brown. Place in a bowl
Melt the carob with the light coconut cream until runny and pour over the nut mixture.
Sprinkle the coconut flakes and flower mixture over the top evenly.
Allow to cool in a fridge.
When it is set hard. Cut into shards of the desired serving size or serve it as gift slabs.
1/2 cup chopped dried fruit (apricots, figs and raisins used) Cranberries, cherries and dates are also delicious!
1/2 cup chopped nuts (pistachios and almonds used)
1/2 cup nut butter (freshly ground peanut butter used)
2/3 cup shredded coconut
1/2 teaspoon chilli flakes (a daring option)
Place 1/3 cup of shredded coconut in a bowl. Combine the nuts, fruit, chilli and nut butter with the remaining shredded coconut and roll into 1 inch diameter balls.
Roll the balls in the bowl of coconut until they are coated in a layer of coconut.
Serve as is or to decorate a cake.
Makes 12 balls.
The balls can be stored in a dry plastic container for about 5 days - if they last that long!