Join me as I show you how to give your meals and desserts a seasonal makeover on BHG TV, Fridays at 7pm on Channel 7. (Apologies, may be subject to change)
Go to bhg.com.au for more food tips and tricks.
“IF YOU LOVE A GOOD PANCAKE STACK ON THE WEEKEND, THIS IS YOUR NEW FAVE RECIPE”
“YOUR KIDS HAVE NEVER HAD HOT DOGS QUITE LIKE THESE AT A SPORTS GAME OR SCHOOL FETE. ENJOY THE RAVE REVIEWS!”
HALF-TIME ORANGE BARS
Preparation time 15 mins plus 15 mins resting
Cooking time 1½ hours
Makes 12
1kg carrots, peeled and chopped
1 Tbsp extra virgin olive oil
½ tsp fine sea-salt flakes
Juice and zest of 4 oranges
400g can chickpeas, drained, rinsed
4 free-range eggs
1 tsp vanilla essence
1 tsp ground cinnamon
½ tsp ground nutmeg
¾ cup coconut sugar
½ cup wholemeal self-raising flour
1 Tbsp psyllium husk
1 cup icing sugar
Candied orange zest, to garnish
(optional)
Preheat oven to 190°C fan-forced (210°C conventional). Line an oven tray with baking paper. Put carrot in a microwave-proof bowl and cook on high power for 10 minutes, until softened. Toss with oil and salt, arrange on prepared tray and bake for 30 minutes, until lightly browned.
