Bars and slices are the busy baker’s best friend – they’re the quick and easy treat that’s low on fuss and BIG ON FLAVOUR.
Waste warriors will LOVE THESE BROWNIES, which give your leftover coffee grounds a second life in delectably fudgy chocolate form.
That lunch box is about to get a whole new lease on life, with these SWEET TREATS all custom-made for easy transport… if they make it out of the house.
TOASTED BUCKWHEAT GOLDEN SYRUP JOYS
SERVES 8
You’ll need a 20cm square cake pan.
180g unsalted butter, softened
⅓ cup (75g) caster sugar
⅓ cup (115g) golden syrup
4 cups (160g) corn flakes
⅓ cup (65g) buckwheat, toasted
Preheat oven to 160°C/140°C fan-forced. Grease a 20cm square cake pan and line the base and sides with baking paper.
Place butter, sugar and golden syrup in a small saucepan over medium heat. Cook, stirring continuously, for 6-8 minutes until sugar has dissolved.
Place corn flakes and ¼ cup (50g) buckwheat in a large heatproof bowl. Pour over golden syrup mixture and stir to coat well. Spoon mixture into prepared pan, pressing until compact. Scatter with remaining buckwheat. Bake for 20 minutes or until corn flakes are crispy. Cool in pan. Slice into bars, to serve.
CHIA FRUIT SALAD BALLS
MAKES 20
200g medjool dates, pitted
300g dried fruit (we used apples, figs, apricots, cranberries and currants)
2 tbs white chia seeds, plus extra to serve
2 tbs runny honey
½ tsp ground cardamom (optional)
Line a baking tray with baking paper.
Whiz all ingredients, including cardamom, if using, in a food processor until finely chopped. With wet hands, roll a 1 tbs measure of mixture into a ball. Place on the prepared tray.
Repeat rolling balls with remaining mixture. Chill balls for 30 minutes or until firm, then sprinkle with extra chia seeds. Serve or store chilled, in an airtight container, for up to 1 month.
RASPBERRY ALMOND SLICE
MAKES 20
You’ll need a 30cm x 20cm slice pan.
150g unsalted butter, softened
⅔ cup (80g) pure icing sugar, plus extra to sprinkle
1 tsp vanilla bean paste
1¾ cups (255g) plain flour
½ cup (50g) almond meal
300g frozen raspberries
⅓ cup (45g) slivered almonds
Preheat oven to 180°C/160°C fan-forced. Grease a 30cm x 20cm slice pan and line base and 2 long sides with baking paper, extending paper 2cm above edges (this will make it easier to lift slice out of pan).
Place the butter, icing sugar and vanilla in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy. Add the flour and almond meal and beat until combined and a crumbly texture.
Use hands to press all but 1 cup of crumble mixture into the prepared pan, levelling the surface. Top with raspberries. Combine almond with reserved crumble mixture to make small clumps, then sprinkle over raspberry layer. Bake for 1 hour or until golden.
Cool slice in pan before sprinkling with extra icing sugar and cutting into squares to serve.
NOTE: This slice is best eaten on the day it’s baked, but will store in an airtight container for up to 2-3 days.
LEFTOVER COFFEE GROUNDS BROWNIE
MAKES 16
You’ll need a 30cm x 20cm slice pan.
185g salted butter, chopped300g dark (40%) chocolate, chopped1 cup (250g) firmly packed brown sugar⅔ cup (150g) caster sugar½ cup (75g) leftover coffee grounds (see note)¼ cup (25g) Dutch cocoa powder4 eggs1 cup (150g) plain flour
