Louise Cake

I'm amazed at how many people have never heard of Louise Cake... if you have, you're clearly one of the lucky ones. Buttery moist cake like base (it's almost a pastry to be honest!), baked, then smothered in jam (traditionally raspberry), then topped with a coconut meringue, before being baked again. 

I recently purchased a slice of Louise Cake to take away from a cafe, and to my horror when I arrived home and sat down (with my cup of tea) to eat it, I realised they had given me the wrong one. Instead I had a caramel meringue slice - yuk. Okay, it was still pretty tasty, but I'm not the biggest caramel fan so it was a bit overwhelming for me. Needless to say, my Louise Cake crave was not fixed. 

You can find a classic Louise cake recipe in your Edmonds recipe book, it's one I've made dozens of times, but find you need about three pieces to feel satisfied. It's true with many of those old school recipes, the portions and ratios of base to topping were much smaller. So my version has a thicker more decadent base, and today I've chosen to smother it in homemade feijoa jam, but you could use any of your favourite jams, preserves, or even a lemon curd. The coconut topping is also thick, and I've tried not to add too much sugar. I find with the base and jam, the meringue doesn't need to be overly sweet, however it does require enough sugar to give it that wonderful thick glossy texture. 

Tips: 
Room temperature eggs are best for baking with. 
To separate eggs I just crack them in the middle and pour the egg yolk between the two halves over a bowl until the white drops out and the yolk is remaining in the shell. If you're not confident to do this then you can use a fancy egg separator contraption. 
The key is that you don't want any yolk in with the whites, but a bit of egg white with the yolks is A-Okay.    

Ingredients (makes 20-25 pieces):

Base

• 180 grams butter
• 1 cup sugar 
• 1 tsp coconut essence (use vanilla if you don't have coconut essence) 
• 3 egg yolks 
• 2 1/4 cups self raising flour 

Topping

• 1 cup of jam 
• 3 egg whites 
• 1/2 cup sugar - caster sugar is best
• 1 1/2 cups of desiccated or thread coconut 

Preheat your oven to 170 degrees Celsius, and line a 20 x 25cm baking tray with baking paper (allow the baking paper to come up higher than the tin if possible. 

Beat the butter and sugar in a large bowl until creamed. If you have a freestanding cake mixer it makes this job really really easy. Once creamed add your egg yolks and coconut essence, mix till well combined.

 

Now add the flour and stir, or mix well until you have a crumbly dough. Press the dough evenly into your lined pan. Bake for 18-20 minutes till risen and lightly golden on top. Remove from the oven and allow to cool for ten minutes before adding the toppings. Increase the oven temperature to 180 degrees Celsius. 

While the base bakes, prepare the topping. If you are using the same bowl on your mixer, make sure that the bowl is thoroughly cleaned. You don't want any of the butter residue in the bowl otherwise the whites will not whip properly. Beat the egg whites on high using a freestanding or hand electric mixer. 

Once thickened, gradually add the sugar. I add a few spoonfuls at a time while continuing beating. You eventually want the mixture to be thick white and glossy, like meringue. You may want to rub a little of the mix between your fingers to check that the sugar has dissolved. If it still feels quite grainy, beat for another couple of minutes. Finally fold in the coconut. 

On the slightly cooled base, spread your jam evenly, getting right to the edges. (Note: If your base has shrunk down during cooling, that's fine - remember it's a cross between a cake and a pastry). Use a spatula to dollop and spread the coconut meringue mixture evenly across the top of the jam. 

Once spread, I rough up the top a bit so that it's not too smooth. Pop back into the oven for 20-25 minutes until lightly golden on top. Allow to cool for 5-10 minutes before using a sharp knife to slice the still warm slice into 20-25 pieces. Then leave to cool completely before removing from the tin. 

This is ideal served with mugs of hot tea. Enjoy x

 

Sultana Oat Cookies

COOKIES! I am all about the cookies at the moment. Maybe it's part of being a new mum and the fact that I'm constantly hungry, or needing to snack on the go, either way, give, me, the, COOKIES. 
I have to admit however, this is the first batch of cookies that I have made myself since the little one arrived, partly because I thought I didn't have time, and partly because of the convenience of store bought ones! 
Anyway, I decided I should get back in the kitchen (finally) and make my own, however if you're a fan of store bought cookies then these will remind you of the Farmbake Oat and Sultana cookies - promise. 

You'll notice I love putting oats in my cookies, it adds texture and makes them somehow seem healthier, heck we may as well just eat these ones for breakfast, they're practically muesli, right?
Plus, you won't get sent home with the note from school for putting them in your little ones lunch box - well you better not! 

I like to chill the rolled balls of dough on the tray before baking. It stops them from spreading out so much and keeps them nice and plump. 
These will keep really well in an airtight container for a week, provided they don't get eaten first. 

Ingredients (makes 20-30 cookies): 

• 1/2 cup white sugar
• 3/4 cup brown sugar
• 1/2 cup + 2 tbsp canola or rice bran oil
• 1 tbsp vanilla extract
• 1 egg
• 2/3 c flour
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3 c rolled oats
• 1 c dried sultanas - raisins or currants are equally as delicious
• 2/3 cup desiccated coconut 

Preheat oven to 190 degrees Celsius. Line two trays with baking paper.  

In a bowl whisk sugars, oil, vanilla, and egg. In another bowl combine flour, cinnamon, ginger, salt, baking soda, sultanas and coconut. 

Mix dry and wet ingredients together till well combined. 

Use wet hands to shape balls of dough, I make mine about ping pong ball size and then lightly press them with the back of a wet spoon. I popped mine into the fridge for 15 minutes at this stage, it helps to keep them rounder, rather than flatter, but you're welcome to skip this stage. 

Bake for 15 minutes until lightly golden (if you've opted for larger cookies you may need to bake for an extra 5 minutes). Leave on the tray to cool for 10 minutes before removing to a wire rack to cool completely. Store in an airtight container for up to 1 week. 

*Unbaked cookie dough can also be wrapped and frozen for up to 3 months. Simply remove from the freezer, thaw, roll and bake when you're ready... Freezing the dough is also a good idea if you don't want to eat the whole batch of cookies at once!  

Pina Colada Trifle

I like Pina Colada's, and being caught in the rain... then this is the trifle recipe you've been dreaming of. Okay, maybe not the rain part, though there is something ridiculously refreshing about being caught in a summer rain pour on a hot sticky day.  

Needless to say, this trifle is also a refreshing summer (let's be honest - any time of year) dessert. What's not to like about trifle... cake, fruit, custard, booze... all mingled together to create a flavour explosion, and this cocktail inspired version really does take you to the tropics. 

Also, by using coconut cream and coconut milk to make the custard it becomes dairy free - so great for those people who aren't partial to milk and cream. It also means it's a little bit less rich on the stomach, which makes going back for seconds that little bit less guilty. 

NOTE: To make the coconut custard I chilled two cans of coconut cream (full fat = full flavour) and when opened poured the liquid in to make the custard and reserved the thick cream for whipping on the top of the trifle. If you're not a fan of the thick whipped coconut cream topping them don't bother chilling and separating the coconut cream. Just use the lot, and reduce the amount of additional coconut milk by 1 cup.  

Ingredients (Serves approx 12):

• 6 egg yolks
• 2 cans of coconut cream - full fat - chilled and separated (see NOTE above)
• 2 cups of coconut milk - This time I used the Vitasoy Unsweetened COCO-NUT milk, but I also highly recommend the Little Island Coconut Milk.   
• 1/2 cup caster sugar
• 1 whole pineapple, peeled, cored, and chopped into bite sized chunks - If not in season you could use 2 tins of pineapple pieces instead. 
• 2 cups of Golden Circle Pine Coconut Fruit Drink - alternatively pineapple juice can be used, but will be a little sweeter
• 3/4 cup of Malibu Coconut Rum
• 1 large pre-made sponge cake - I used one that was approx 30 x 18 x 8cm * Note: Store bought sponge may not be dairy free if this is a requirement. 

First prepare the coconut custard. This can be done a day or two in advance, and needs to be done early so that it has time to cool thoroughly before assembling the trifle. 

In a large saucepan whisk the egg yolks, sugar, coconut liquid from the canned coconut cream and additional coconut milk. Place on a medium-low heat and whisk constantly for about 10 minutes till custard begins to thicken. The time will vary depending on your stove top, but be sure to whisk or stir so that it does not stick to the bottom. Once it begins to thicken remove from the heat. You can aid the cooling by placing the whole saucepan into a sink filled with cold water so that the water comes midway up the side of the saucepan. Otherwise leave to cool to room temperature before transferring to the fridge to cool further. 

Prepare the pineapple by peeling, coring, and chopping into bite-sized chunks.

Prepare the remaining chilled coconut cream from the cans by whisking till smooth. I sweetened and thinned mine a little by adding a splash of the Pine Coconut juice till it was the desired consistency. 

Prepare the liquid by combining the Pine Coconut Fruit Drink and the Malibu Coconut Rum in a jug. 

To assemble the trifle place a layer of sponge cake into the base of a large glass trifle bowl. I broke the sponge into pieces to make it fit snugly into the bowl. Pour 1/3 of the liquid mixture over the sponge then top with half of the chopped pineapple chunks. Next pour over 1/3 of the custard. Repeat, layering sponge, juice, pineapple, custard, sponge, juice, custard and finally top with the coconut cream. 

I used two spoons to shape the coconut cream into quenelles to decorate the top, then finished it off with a scatter of finely chopped leftover pineapple and sprig of mint. Alternatively you can as I mentioned above thin your coconut cream with a little juice so it's more spreadable to cover the top completely.  

Tofu Panang Curry

We usually eat tofu once a week. It's affordable (only $3.20 from your local asian supermarket or veggie shop), and easy to whip up mid week. Most people tell me that tofu is bland or that they don't know how to cook it. Both of my go to tofu recipes, this one and tofu scramble, are well loved in our household and packed full of flavour. 

*I buy my curry paste from the local asian supermarket and follow the directions for 4 servings. Depending on the curry paste you use, you may need more or less than what's in this recipe so always consult the pack. I tend to look for a paste that's really thick, rather than a runny sauce type. Also when you're frying it off at the beginning you need to use a gentle heat otherwise it burns easily. If it does stick on the bottom a little, just add the liquid and scrape it off (remove any burnt bits though!)- It adds to the flavour. 




I always use full fat coconut cream too, and preferably one with no additives or preservatives. Coconut cream has no cholesterol and is naturally low in sodium (source: NutritionData), so don't be shy with it. The addition of pumpkin also adds to the creaminess of this dish, as it breaks down into the sauce. You can alternate the vegetables that you use according to preference or season, but I tend to put 3 - 4 cups in in total. Beans, cauliflower, broccoli or kumara (sweet potato) would also be delicious. 

Ingredients (serves 4-6) 

• 100 grams of (about 1/3 cup) panang curry paste*
• 2 tbsp oil 
• 1 tin of full fat coconut cream
• 1 tin of water
• 1 onion, cut into strips
• 2 carrots, cut into half moons
• 2 zucchini or 1 eggplant cut into pieces
• 1 capsicum cut into 3 cm pieces
• 1 cup of chopped pumpkin or kumara. 
• 500 gram packet of tofu 
• 1tbsp fish sauce
• 1 tbsp brown or palm sugar
• 2 tbsp lime juice (lemon will also work) 
• cooked rice and fresh coriander to serve

Method

Heat oil on a low heat, and stir in curry paste. Heat for 1-2 minutes till fragrant, then mix in the coconut cream and water. 

Add the chopped veggies, fish sauce, and sugar and simmer gently till vegetables are cooked (about 10 - 15 minutes). 

Finally add the tofu and lime juice and gently stir into the sauce to cover and cook for 5 minutes. 

Serve with cooked rice and a sprinkle of fresh coriander. 

Wholesome lunchbox bars

This creation was a bit of an experiment, but it paid off! I'd been looking for a lunchbox filler that wasn't loaded with dried fruit, and wasn't completely nut based - they're so expensive! - so I concocted these which are only subtly sweetened with a little rice bran syrup. 

Ingredients (makes 15 - 24 pieces) 

• 1/2 cup almonds
• 1/2 cup brazil nuts
• 1/2 cup sunflower seeds
• 1/2 cup sesame seeds
• 1 cup soaked buckwheat groats 
• 1/2 cup shredded coconut
• 1/2 cup ground linseed (also known as flaxseed)
• 1/2 cups coconut oil
• 1/3 cup rice malt syrup
• 2 tablespoons nut butter -  I used coconut sugar sweetened chocolate hazelnut spread, but any quality nut butter will do. 
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla essence
• 2 teaspoon cinnamon
• 1 tbsp ground ginger

Soak buckwheat groats in a large bowl with cold water for at least 30 minutes (up to 2 hours). Drain and rinse well. 

Preheat oven to 160°C and line a large baking tray with baking paper. 

Place almonds, brazil nuts, sunflower seeds and sesame seeds into a food processor and blitz until you form small chunks. Add the drained buckwheat groats, shredded coconut, melted coconut oil, nut butter, rice malt syrup, vanilla, salt, cinnamon and ginger. Blitz again. 

Spoon the mixture into the prepared slice tray. Spread and press down mixture firmly. Bake for 20 minutes till lightly golden on top. Allow to cool before slicing and storing in an airtight container in the fridge, or freezer. 

Chocolate Berry Truffles

You know when you make one of those fancy birthday cakes that requires you cutting the big cake into shapes to piece together to make something else... What do you do with all those off cuts of cake? Well this easy and decadent truffle recipe solves that problem. If you don't have 'offcuts' don't worry, any piece of leftover cake would work just as well. 

I'll be making these again for our Easter celebration. 

Ingredients (makes 30 truffles):

• 350 grams (approx) of leftover cake
• 1/4 c coconut cream, or milk
• 1/2 cup desiccated coconut 
• 1/4 cup of defrosted raspberries, or dried cranberries, or both
• 160 grams melted dark chocolate - try Whittaker's 72% Dark Ghana 
• 1 cup of desiccated coconut, to coat 

Crumble cake into a bowl and pour over the coconut cream. Add desiccated coconut, berries and melted chocolate. Mix well to combine. 

Put the 1 cup of coconut into a bowl. 

Use wet hands to roll into small balls. Drop each ball into the coconut and use two spoons to toss it to coat completely. 

Chill in the fridge for 1 hour before serving.Will keep in an airtight container in the fridge for one week.

Top: Chocolate Berry Truffles
Bottom Ginger Crunch and Afghans with Chocolate Fudge Icing

Crunchy Coconut Chicken and Slaw

Everybody loves fried chicken right? Crunchy on the outside, juicy on the inside. This week I've come up with a healthier version. One that adults and children love. Once the chicken is crumbed you can pop it in the oven and leave it, or if you want it extra crunchy you could pan fry it for a few minutes each side before finishing it in the oven. We just oven baked, and it was perfect, not to mention easier. Cayenne pepper adds a real kick, so if you're making it for (or with) kids, maybe leave that out. 

Coconut Chicken 
1/2 cup plain flour 
salt and pepper
1/2 tsp each of dried coriander, dried parsley or cayenne pepper 
2 eggs, lightly beaten
3/4 cup panko crumbs 
3/4 cup dried desiccated coconut
500g chicken tenderloins or breasts, cut into wide strips 
Olive Oil spray - or drizzle over

Coconut Slaw 
1/4 plain white cabbage, shredded 
2 carrots, grated 
2 spring onions, finely chopped
1 small bunch of coriander, finely chopped
1/4 red capsicum, diced small
1/2 fresh coconut, grated - 1/2 a cup of dried coconut would also work, but wouldn't taste quite the same
juice of 1 lime 
1/4 cup mayonnaise 

To serve
Mayonnaise, and if you like it spicy, stir in some of your favourite chilli sauce. 


First prepare your chicken. Get three bowls or plates ready. Fill the first with the flour, salt and pepper. Fill the second with the egg, then the third with the mix of panko, herbs, and coconut. 

Line a baking tray with greaseproof paper and preheat the oven to 200 degrees celsius. 

Dab the chicken dry with paper towels. Take a piece of chicken and dredge it in the flour mix, shake off any excess, then dunk it in the egg. Again, allow the excess to drip off, before dredging it in the panko and coconut mixture. You may need to press the crumbs on to coat it evenly. Arrange the chicken in a single layer on the baking dish, and repeat with remaining pieces. 

When all the chicken is coated, place in a hot oven for 15 - 20 minutes, turning once. 
While the chicken is cooking, prepare your slaw. 

Shred the cabbage (a food processor works wonders here), grate the carrots, fresh coconut, and finely slice the spring onion, coriander, and dice capsicum. Toss together in a large bowl with salt and lime juice. Stir through 1/4 cup of mayonnaise. Chill till required. 

In a small bowl, mix more mayonnaise with some hot chilli sauce. 
Serve the chicken on a bed of slaw. Serve the spiced mayo on the side. 

Pina Colada Tart

Pineapple and coconut go hand in hand really, and has been a bit of a theme in my house of late. Maybe something to do with summer and the Pina Colada season coming up. 

Either way, these two work fabulously together. I based this recipe on a frangipane tart recipe, but instead of making the filling with ground almonds, using desiccated coconut. I think fresh coconut would work well if you have it also. I used fresh pineapple in this recipe, you could easily use tinned which would add a little bit of extra sweetness. It's fantastic served with whipped coconut cream, but you could easily use regular cream or yogurt. A drizzle of homemade pineapple curd on top adds an extra sweet kick too. 

Coconut and Pineapple Tart (Serves 8 - 12): 

• 100 grams butter, cold, diced
• 1 3/4 cups plain flour
• 1/4 tsp salt
• 1 egg yolk
• 2 - 3 tbsp cold water
• 125 butter, softened
• 1/2 cup caster sugar
• 1 1/4 cup desiccated - or freshly grated - coconut
• 2 tbsp Malibu coconut rum - optional
• 1 whole egg + remaining 1 egg white 
• 1/4 cup white flour
• 1/2 pineapple, peeled, cored and chopped - or half a tin of pineapple, drained
• Tin of full fat coconut cream, to serve - or yogurt or regular whipped cream
• Pineapple curd, to serve - optional

In a bowl place flour, cubed butter, and salt. Rub together using fingers until it resembles breadcrumbs. To speed up the process you can do this in a food processor, which makes it very quick and easy, but is less therapeutic. Once rubbed in, add the beaten egg yolk and enough chilled water to form a firm dough. Knead lightly before covering loosely in glad wrap and chill 30 mins. 

Make a cup of tea and relax for a while. 
Grease a 30cm tart tin and preheat oven to 180 degrees. If using fresh pineapple, peel, core and cut into chunks and set aside. If using tinned pineapple, drain and set aside. 

Remove pastry from the fridge and roll out on a lightly floured surface. fold over rolling pin and use this to lift it over the tart tin. Press gently into tin and roll the pin over the top to trim edges. 

Next, cream the 125g of room temperature butter and caster sugar till light and fluffy. Add the eggs one at a time, then flour, coconut and Malibu. Mix to form a batter. Spread batter into the tart tin. Finally arrange pineapple chunks on top of coconut batter. Sprinkle caster sugar over the top.

Bake in a hot oven for 50 minutes. You'll see the pastry come away from the sides of the tin when it is done. If it becomes too golden while cooking, you could cover with foil while the filling and pastry continues to cook. 

Allow to cool before serving. To whip coconut cream, place a full fat can of coconut cream in the fridge to chill. Once chilled open and scoop the solid white coconut fat from the top into a bowl. Whip with an electric beater until creamy. You could always add a dash of Malibu to this too and it tastes awesome with a drizzle of my pineapple curd on top too. 

Serve with whipped coconut cream, and a drizzle of pineapple curd. 

Three ingredient instant chocolate pudding

Remember those instant puddings you can buy from the supermarket. Just and milk, whip, and chill. Well, I grew up on them, still love them, but what I don't love is all the extra ingredients, a.k.a numbers, that you get from a 'packet' mix.

My new favourite dessert consists of three things: coconut cream, cocoa and muscovado sugar. All you need is a high speed blender or food processor. 




1 can chilled full fat coconut cream
1/2 cup cocoa powder
1/3 cup muscovado sugar

You don't have to have chilled coconut cream (though these days I always have a can in the fridge), and if not, you just need to chill it afterwards. The coconut cream will settle, I use the whole can, but if you want it really thick, you can leave out half the separated liquid. 

Place all ingredients in a large bowl. Beat on high speed for a few minutes till thick smooth and creamy. Add more sugar if you wish, this ratio will give you a rich dark chocolate flavour. 

Serve and garnish with desiccated coconut. 

Curried Coconut & Beef Meatballs

Yeah, yeah, I know. Curry and meatballs don't generally go together. But today, they do. Trust me. 
I initially got the meatball idea from Sarah Wilson's Coconut Curry Meatballs which she makes with chicken and carrot. As always, I mixed it up, adjusted the spices to suit and created this delicious tomato based curry sauce to simmer them in. Subtle spice, creamy, moorish and definitely a winner. 

Ingredients 

Meatballs

• 500g beef mince
• 1 onion, finely diced
• 1 clove garlic, crushed
• 1 tbsp crushed ginger 
• 1 tbsp of minced coriander root & stems - never waste these when you buy/grow coriander, they give wonderful flavour
• handful of finely chopped parsley 
• 1 tbsp curry powder
• 1/2 cup of desiccated coconut 
• 1 egg 
• oil for frying 

Curry Sauce 

• 1 tbsp cumin seeds
• 1 tbsp coriander seeds 
• 2 tsp mustard seeds
• 2 tbsp oil 
• 1 onion, diced
• 1 clove garlic, crushed
• 1 tbsp minced coriander root 
• 1 tin of chopped tomatoes
• 1 tsp chilli flakes   
• 1 tbsp turmeric 
• 1/2 tsp cardamom 
• 1/4 tsp cinnamon
• 1/4 tsp cayenne pepper (optional) 
• salt to taste
• 1/2 tin of full fat coconut cream
• coriander leaves to garnish 

Method

Mix all meatball ingredients together and form into 24 small meatballs. 

Heat oil and cook balls in batches till browned on the outside and nearly cooked through. Remove from pan and set aside. 

Add cumin, coriander and mustard seeds to the pan and leave on a low heat until they begin to pop. Then add the oil, onions, garlic and coriander and sauté slowly for 4-5 minutes. 

Once onions are softened add the tinned tomatoes and a little water to rinse all the leftover tomato out of the can. Add remaining spices and simmer the sauce for a few more minutes. 

Finally add the coconut cream and stir to combine. 

Taste, as you may want to adjust the spices, to sweeten add more cinnamon, or to spice it up, more chilli, cayenne. To balance it out, try more salt. 

Gently place the meatballs back into the sauce and simmer, covered for another 5- 10 minutes till they are cooked through. 

Serve on top of rice or mash, garnish with coriander leaves, and dive in. 

Ginger Crunchathon

It all started two weeks ago when my Facebook feed started filling with pictures of Chelsea Winter's Oaty Ginger Slice Recipe. So of course, I started craving it. Big time. 
We were on a road trip zigzag-ing from west to east coast beaches over the Easter Holiday's and the hunt began, each cafe/stop we made along the way, I was scouting for the ideal crunch to sample. Many discussions about the desired texture, not too dry, the right ratio of icing to base, varying textures between oaty crunchy bases and gooey  gingery caramely icing, plus I like things with bits, layers, dimensions, contrast. 
Unfortunately none, of the samples along the way sufficed. Too much icing, not enough texture, pasty boring bases.... So, there was only one resort left. Come to the conclusion, that if I am going to be that fussy, I might as well make my own. After trawling several online blogs, forums and recipes I amalgamated my own recipe using what I had in my pantry. Though I admit most of my inspiration came from this fabulous example of Oaty Ginger Crunch. I think the key word here is crunch. Love the texture. Because it's full of oats coconut and a dash of golden syrup, the base resembles an Anzac Biscuit. Yep, a biscuit favourite combined with my favourite slice. Pure Genius. 

So anyway, I got to baking and the result, well, try it for yourself. 

I've used weights as measurements which means that there's no need for using every single measuring cup you own, just pop the bowl on the scales and add each ingredient (though you will then need to add, which on the few hours sleep I've had can be difficult!) 

In the recipe I've put LSA, which is a mix of ground Linseed, Sunflower Seeds and Almonds, however I didn't have quite enough, so I added some whole linseed and sunflowers too, they added a great dimension, so if you have them on hand I recommend adding too. Otherwise just ground linseed, almond or sunflower seeds will add the desired texture and 'nutritional boost'. I use quotation marks because you're kidding yourself if you want to call this nutritious, but every little bit helps right? 

I've topped it with a mixture of chopped roasted almonds, crystallised ginger and Ceres Organics Sweet and Salty Coconut Smiles. The feedback I've had so far on this recipe is that it's pretty darn tasty, or f#^k!ng good, to be precise. Try it for yourself and let me know what you think. 



Ingredients 
Base
150g butter
30g golden syrup
1 Tbsp of ground ginger
125g white sugar
50g LSA mix, (Linseed Sunflower and Almond - however straight ground linseed, or almonds, or sunflower seeds will also work) 
110g rolled oats
70g desiccated coconut
140g self-raising flour

Topping
90g butter
90g golden syrup
3 Tbsp ground ginger
190g icing sugar

Optional toppings:
1/4 cup toasted chopped almonds
2 Tbsp crystallised ginger, finely chopped
Ceres Organics Coconut Smiles 

Method
Preheat oven to 180°C

Line a 20 x 30cm slice tin with greaseproof baking paper. 


In a gently heated suacepan melt butter. Once it begins to melt add golden syrup ginger and sugar.

Stir till it has all melted together. 

Remove from heat and add LSA, oats, coconut and flour, mix till well combined.


Spoon into tin, using the back of the spoon to press it down firmly. 


Bake for 15 mins until golden.

Put aside and leave in the tin to cool. 

The unbaked base - plenty of whole linseed also, great texture

Once cooled prepare the topping. 

Melt butter in saucepan on a gentle heat, again once it starts melting add the golden syrup, powdered ginger and icing sugar. 

Stir over the heat till smooth and topping thickens. 

Pour over the base, I lift and tilt the tin to help spread it around evenly. 

Now sprinkle with the chopped almonds ginger and coconut. Leave to set. 

Once set, you should be able to lift it out with the baking paper straight onto a chopping board. 
Slice into squares, 24 if you make them small or if you want bigger bits, 12 or 15 pieces.