Mindy Belle

Life in the Country

Archive for the month “February, 2015”

Fluffy Ginger Cake – Donna Hay

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3 cups ( 420 g ) Fresh pitted dates, chopped

1 cup ( 250 ml ) boiling water

2 teaspoons bicarbonate of soda ( baking soda )

200 g butter chopped

1.5 cup (265g ) brown sugar

4 eggs

2 cups ( 300g ) self raising flour

1.5 teaspoons ground ginger

icing sugar for dusting

Preheat oven to 190 degrees. Place the dates , water and bicarbonate of soda in a bowl and allow to stand for 5 minutes.

Place the date mixture in a bowl of a food processor with the butter and sugar and process until well combined. Add the eggs, flour and ginger and process until just combined. Pour into a lightly greased 26 cm X 16 cm tin lined with non stick baking paper. Bake for 30-35 minutes or until cooked when tested with a skewer. Allow to cool in the tin. Cut into small scone shapes or diamond shapes and dust with icing sugar.



Chocolate Brownies Nigella Lawson recipe


10 Tablespoons of unsalted butter

1 3/4 cups of Brown Sugar

3/4 cup unsweetened cocoa powder, sifted

1 cup all purpose flour

1 teaspoon baking soda

Pinch of salt

4 eggs

1 teaspoon vanilla extract

6 ounces chocolate  chopped or 1 cup of chocolate chips

Icing sugar for dusting

Foil for the pan

Preheat oven to 170 degrees

Melt the butter in a saucepan, add the brown sugar and stir with a wooden spoon over a low heat to help it blend with the butter.

Whisk together the cocoa powder, flour,baking soda and inch of salt and add this to the pan and stir, remove from the heat.

In a bowl whisk eggs and vanilla and add to mixture, stir in chopped chocolate and quickly pour into a foil lined greased square baking pan.

Bake for about 25 to 30 minutes and till the top is firm, the inside will still be moist if you test with a screwer.

Dust with Icing sugar and cut into squares.

Enjoy !!!

Muesli Paleo recipe inspired by Family food – Pete Evans



100g 2/3 cup Almonds

80g 1/2 macadamia nuts

3 Tablespoons sunflower seeds

3 Tablespoons pumpkin seeds

1 Tablespoons sesame seeds

2 Tablespoons Goji berries

4 dried Apricots sliced

2 Tablespoons dried cranberries

4 Tablespoons flax-seeds

2 Tablespoons coconut oil, melted

1 teaspoon ground cinnamon

2 teaspoons ground ginger

pinch of sea salt

2 Tablespoons of Honey or to taste

Serve with Strawberries, blueberries, banana. and nut milk or soy milk.

Place the nuts and sunflower,pumpkin and sesame seeds in a large bowl. Cover with filtered water at room temperature and soak for 7 hours or overnight.

Also place the Goji berries,dried apricots and cranberries in a small bowl and soak in filtered water overnight.

Preheat the oven to the lowest temp possible 50 to 60 is Ok and line 2 large cookie trays with baking paper.

Drain the Nuts and Fruit and rinse well. Place on a clean tea towel or paper towel and pat dry.

Add the flax-seeds, coconut oil, cinnamon, ginger,salt and honey –¬† mix until combined.

Spread nut mixture thinly on the trays and place in the oven for 6 to 8 hours. I prefer to increase the heat at the end to 100 degrees for some crunch. You can process before you bake for a finer Muesli or break some of the pieces with a rolling pin after roasting.

Cool on the tray before breaking the pieces and storing in a glass container and store for up to 4 week.


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