CRUNCHIES MET NEUTE


CRUNCHIES
4 koppies oats
3 koppies klapper
3 koppies suiker
1 koppie koekmeel
Knippie sout
1 teelepel kaneel
1 teelepel koeksoda
3 eetlepels goue stroop
Botter – bietjie meer as die helfte ongeveer 400 g
2 koppies (grof gekapte) gemengde neute
Kwart koppie melk


Smelt botter en voeg nat bestandele by botter.
Klits goed.
Meng al die droë bestanddele.
Gooi nou nat en droog by mekaar en meng met ‘n vurk. Maak seker dis goed gemeng.
Gooi uit op ‘n bak plaat en rol so effens met n roller of druk met n vurk plat.
Bak vir ongeveer 40 minute by 150ºC
Sny in blokkies wanneer dit nog warm is.
Hou dit op die plaat tot afgekoel.
Geniet hom.
Foto: Pikkie Langenhoven




JUDY SE GEMMERKOEKIES


JUDY SE GEMMERKOEKIES
6 koppies bruinsuiker
500 g margarien, verroom
4 eiers, geklits
500 g stroop
7 ml koeksoda, opgelos in halwe koppie melk
1.5 kg bruismeel
80 ml fyn gemmer
knippie sout

Meng al die bestanddele goed en laat rus vir 1 uur. Rol okkerneut grote balletjies en bak vir 12-15 minute by 180°C. Jy hoef nie die deeg plat te druk nie.
Foto: Judy Bester




PEANUT BUTTER AND BANANA COOKIES


PEANUT BUTTER AND BANANA COOKIES
So healthy and absolutely delicious. Nothing to feel guilty about.
2 ripe bananas
¾ cup of peanut butter
1 ½ cups of dessicated coconut
pinch of cinnamon powder
pinch of salt
1 teaspoon of honey

Mash bananas.
Add all other ingredients.
Roll into small balls.
Flatten with a fork.
Bake at 180 ºC for 20 minutes.
Recipe and Photo: Yasmeen Ibrahim




QUEEN CAKE


QUEEN CAKE
125 g margarine
¾ cup of castor sugar
2 extra large eggs
1 tsp vanilla essence
2 cups of self raising flour
¾ cup of milk

Beat the margarine and castor sugar until creamy.
Add the eggs one at the time and beat after each addition.
Add the vanilla essence and mix in.
Fold in the self raising flour.
Finally add in the milk and mix to a smooth consistency.
Use a tablespoon and drop mixture in a muffin pan.
Bake in a preheated oven at 180 ºC for 15 to 20 minutes until done.
N.B. I just used sprinkles on mine before putting in the oven.
Photo: Yasmeen Ibrahim




BUTTER BISCUITS / BOTTER KOEKIES


BOTTER KOEKIES / BUTTER BISCUITS
DIABEET EN BANTING VRIENDELIK
180 g real butter
1 cup Xylitol powder
1 egg + 1 egg yolk
1 cup almond flour
1 cup coconut flour
pinch of salt
¼ tsp Xanthum gum
¼ tsp Phsyllium husks

Cream butter and sugar till creamy and stir through egg and egg yolk. Sift in remaining ingredients and mix well till a dough ball forms. The dough will be quite moist which is absolutely fine. Leave to rest in fridge for 10 minutes. Remove from fridge and roll small pieces of dough into balls, place on a greased baking tray and flatten each ball with the back of a fork. Bake in a pre-heated oven at 180 ºC for 20-25 minutes.
Recipe posted by Petra Pretorius Seaton

NB. All people with any type of diabetes who wish to use our recipes, should do so in consultation with their diabetes healthcare team. If you have diabetes it is important to know your risk factors.




SINLESS COOKIES


SINLESS COOKIES
(If you do not like sweet then this is for you – I would have preferred to make them sweeter by adding sugar and maybe cherries)
2 ripe bananas
1 cup quick oats
½ cup choc chips
1 tablespoon peanut butter, heaped

Mix all ingredients together very well. Roll dough into balls and place on baking sheet. Flatten slightly with fork. Bake at 350°F (180°C) for 15 minutes.
Recipe and photo: Zelda Ellis

Dominique Du Toit:
Ek’t hierdie basis resep (2 piesangs en 1 koppie hawermout) al baie gemaak. Sal die grondboontjiebotter ‘n keer probeer. Wat vir my lekker werk daarin is droë vrugte soos rosyne, maar ook gekapte vye of appelkose. My kinders hou daarvan met suurlemoen geur by (suiker skil) of sommer ‘n lepel Milo. Ek het ook al met sukses coconut, neute en sade soos sonneblom toegevoeg. As my toevoegings te veel word, voeg ek ‘n eier by. Die bolletjies rol is vir my te veel as die kids nie help nie; dan bak ek dit sommer in die kolwyntjiepannetjie.




SHORT CRUST PASTRY IDEAS


SHORT CRUST PASTRY IDEAS
So I wanted to share with you mommy’s that don’t have time to bake, that’s really easy and lovely. I bought a packet of sweet crust pastry and cut them into shapes and baked it at 180°C.
I then bought some decorating icing and decorated some, others I rolled the thawed out pastry into balls and pushed my thumb into it and added some strawberry jam and baked them.
Easy kiddy ideas and they can even help, it’s mess free for those less stressful days
Idea and photo’s: Tracy Vohra




STREPIESKOEKIES


STREPIESKOEKIES
Vanieljedeeg
130 ml (120 g) botter
80 ml (70 g) strooisuiker
330 ml (180 g) koekmeel

Sjokolade deeg
130 ml (120 g) botter
80 ml (70 g) strooisuiker
275 ml (150 g) koekmeel
80 ml kakaopoeier

Klop diel botter en suiker vir die vanieljedeeg saam tot lig. Roer die meel en omtrent 30 m water by tot ‘n ferm deeg. Knie dit liggies en rol dit in ‘n bol en druk dit effens plat en rol toe in kleefplastiek en verkoel vir so 2 ure.
Maak die sjokoladedeeg net so aan en voeg net die kakao by die meel. Rol elke bol uit, verf die sjokoladedeeg met melk en sit vanieljedeeg bo-op.
Sny dit in die lengte middeldeur en verf die een helfte weer met melk voor die volgende deel opgeplak word. Herhaal tot jy 8 lae het.
Bedek en sit dit vir 30 minute in die yskas.
Sny die punte netjies en sny dan in dun skyfies.
Pak die skyfies op ‘n gesmeerde bakplaat en bak dit vir 12-15 min by 180ºC tot ligbruin.
Laat dit so vir 5 minute op die bakplaat afkoel voor dit verder op ‘n draadrakkie afkoel.
Nota:  Na jare se gebak het ek geleer om my water NET 5-10 ml te maak, deeg is dan baie meer hanteerbaar. Vandag se baksel was dubbel aangemaak.
Resep en foto: Ria Smith




MARSHMALLOW SQUARES


MARSHMALLOW SQUARES
50 ml or ¼ cup margarine or butter
1.25 L or 5 cups miniature or 40 regular (250 g pkg) marshmallows
2 ml or ½ tsp vanilla extract (optional)
1.5 L or 6 cups Rice Krispies* cereal

Stove Top Directions:
In large saucepan over low heat, melt margarine. Add marshmallows; stir until melted and well blended. Remove from heat.
Stir in vanilla. Add cereal, stirring until coated.
Using lightly buttered spatula, press into buttered 3.5 L (13 x 9″) pan. Cool. Cut into bars.

Microwave Directions:
In large microwaveable bowl, microwave margarine on HIGH (100%) 30-60 seconds or until melted. Add marshmallows, tossing to coat. Microwave on HIGH (100%) 1 – 1 ½ minutes or until smooth when stirred, stirring after 45 seconds. Follow steps 2 and 3 above.
Cooking times are for 700 watt microwaves; increase by 15-30 seconds for lower wattage ovens.
YIELD: 24 bars
Photo: Francis Schoeman




COCONUT AND CHERRY BISCUITS


COCONUT AND CHERRY BISCUITS
750 ml (3 cups) self-raising flour
750 ml (3 cups) fine desiccated coconut
500 ml (2 cups) sugar
250 g margarine or butter, softened
3 large eggs
60 ml (¼ cup) milk
5 ml (1 teaspoon) vanilla essence
Glacé cherries, halved

Preheat the oven to 180°C and lightly grease a baking tray.
Combine the dry ingredients in a large mixing bowl.
Add the margarine or butter, eggs, milk and vanilla essence.
Mix all the ingredients until a soft dough is formed.
Roll the dough into tiny balls and place them on the greased baking tray.
Slightly flatten them with a fork and decorate with the glacé cherries.
Bake for about 10 minutes or until the biscuits are golden brown.
Set aside on the baking tray for 5 minutes to cool.
Transfer to a wire rack to cool completely.
Serve with a warm cuppa of your choice.
Recipe and Photo: Mauricia Jordaan