Friday, 9 November 2007

'Ta' Bikkies (nutritious)

As my not quite toddler is a fussy eater, but loves biscuits I've invented these so I don't have to worry about his nutrition quite so much when he is in 'snack' mode.
They have protein, and iron, and as everything is well chopped there are no big lumps to negotiate with not too many teeth.
My big kids will eat them, and my husband thinks they are the nicest biscuit I've made... (go figure), to be honest I much prefer my anzacs or gingernuts, but there you go...
They taste a bit like a muesli slice, not wildly sweet, and they are quite stodgy and filling.


'Ta' Bikkies (nutritious)

2 cups raisins
2 cups dates
Boiling water to cover
2 Tbsp golden syrup
1 tsp baking soda
2 Tbsp boiling water
1/2 cup oil
2 Tbsp floradix

1/2 cup ground flaxseed
1/2 cup ground pumpkin seed
1/2 cup ground sunflower seed
2 Tbsp chickpea flour
2 cups flour
2 cups rolled oats
2 cups coconut
2 crushed weetbix
2 tsp baking powder

Preheat oven to 180C
Wash the raisins and dates, place in a large saucepan and cover with boiling water.
Bring to a boil and simmer until the dates are mushy, the raisins swelled and most of the water has been absorbed.
Grind flax, sunflower and pumpkin seeds and mix with the other dry ingredients.
When raisin mix has reduced down to almost no water, blend to a purée with a stick blender.
Dissolve the baking soda in the boiling water.
Stir in the golden syrup, oil and floradix, and baking soda and mix through.
Add dry ingredients and stir till well combined.
Shape into biscuits and bake on a non stick surface (baking paper or silicone) for 15- 20 mins until the biscuits are golden.

If you want to you can replace the floradix with molasses.

Fly Cemetery's

I know it's a strange name, but that's what my Mum always called the sultana pastry stuff we got from the bakery when I was little, and the name has stuck.
While this recipe doesn't quite do justice to how I remember these sticky sweet delicacies tasting, they got a huge thumbs up from the family so they must taste ok.

Fly Cemetery's


Filling:
2 apples
2 cups raisins or sultanas
1 cup water
1 tsp cinnamon
2 tsp allspice
1 tsp cloves
1 Tbsp cider vinegar
1/2 cup sugar
1 tsp vanilla essence
1/2 cup cold water
2 Tbsp cornflour

Pastry:
1/2 block firm tofu (silken style works best)
1/2 cup sugar
100ml oil
2 cups flour
1 tsp baking powder
pinch salt

Filling:
Core the apples and chop finely in a food processor then scrap into a saucepan.
Wash the raisins and place in the saucepan with the first measure of water, spices, vinegar, sugar and essence.
Bring to a boil and simmer until the raisins are plump and the apple is mushy.
Mix the second measure of water with the cornflour and thicken the raisin mixture stirring well.
Remove from the heat and cool in a waterbath.

Pastry:
Blend tofu, sugar and oil together.
Mix in sifted flour, salt and baking powder, the dough should stick together in a ball when kneaded lightly, if it's too dry add a tiny amount of soy milk, if too wet then add a little flour.
Roll out half the dough for the base and half the dough for the top and put together in a slice tin with the filling in the centre.
Bake 45 mins at 180C
Cool completely before serving.