Post on 24-Jul-2018
Get ready for the nudge challenge. This recipe book has been designed so you can easily get points on the scoreboard, for you and your team.
Cook your way through the nudge challenge book - breakfast, lunch and dinner. Start with nutrient packed smoothies,or try one of our delicious snacks, colourful salads and enjoy a sweet treat. All recipes are for 10 portions just right for the team.
Be sure to include 8 glasses of water in your day and move more to get points on the board for exercise and steps!
milk cereals containing
gluten
tree nuts
eggs
peanuts sesame
crustaceans
fish soy
allergen keyWe have highlighted the following allergens present in the recipes.
Please use the key on the bottom right hand corner of each recipe.
menu item pointsbreakfastegg and avocado brekky wrap 2 veg
1 wholegrain
mexican breakfast eggs 2 veg 1 wholegrain
banana berry chia pudding 1 fruit
berry parfait cups 1 fruit 1 wholegrain
smoothieschocolate dream smoothie 1 fruit
strawberry peach smoothie 1 fruit
pineapple crush smoothie 1 fruit
black raspberry smoothie 1 fruit
lunch sweet potato and spinach frittatas 2 veg
1 wholegrain
chicken and avocado mozzarella sandwich 2 veg 1 wholegrain
quinoa stuffed capsicums 2 veg 1 wholegrain
corn and zucchini fritters 2 veg 1 wholegrain
citrus and pumpkin salad 2 veg
super green bean and chicken salad 2 veg
pointsEarning points is easy.
Each recipe in the book has been graded and given points. Below is a reference guide to earn those points for you and your team.
menu item pointssnackschocolate avocado muffins 0
chocolate oat cookies 0
banana carrot super slice 0
dinnermalay chicken curry 2 veg
1 wholegrain
peppered chicken with peas and white beans
2 veg 1 wholegrain
baked salmon with honey balsamic 2 veg 1 wholegrain
pesto lamb with grilled vegetables 2 veg 1 wholegrain
mexican sweet potato veggie boats 3 veg
vegetarian tikka masala with chickpeas 3 veg
dessertapple and rhubarb crumble 0
peanut and almond fudge bars 0
egg and avocado brekky wrap
PREPARATION TIME: 10 MINUTES COOKING TIME: 15 MINUTES
10 eggs
500g tomatoes
200g cucumber
10 tortilla wraps
200g sliced low fat cheese
2 avocados
½ bunch coriander
½ tsp black pepper
Vegetable oil spray
method1. Dice the tomatoes and cucumber, and slice the avocado.
2. Roughly chop the coriander.
3. Add the tomato, cucumber and half the coriander to a bowl and mix to combine.
4. Beat eggs with pepper until smooth.
5. Spray the pan lightly with oil and place over medium heat. Add eggs and remaining coriander.
6. Cook until the eggs are nearly set, then tear in the cheese.
7. Heat the tortillas.
8. Divide the egg mixture between the tortillas and top with the avocado slices and serve with the salsa.
ingredients
RE
CIP
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MAKES: 10
VEG
2POINTS
W
HOLEGRAIN
1POINTS
mexican breakfast eggs
PREPARATION TIME: 15 MINUTES COOKING TIME: 25 MINUTES
400g tinned tomatoes
300g red capsicums
120g brown onions
20 eggs
10 wholemeal tortillas
200g shredded mozzarella cheese
method1. Dice the onion and chilli’s, and slice the red capsicums.
2. Heat a large frying pan over high heat and add spray the oil.
3. Add the onion, garlic, capsicum, chilli, salt and pepper. Stir and cook for 15 minutes to soften and caramelise the veg.
4. Add the tinned tomatoes and use a spoon to break them up. Bring to the boil, then turn down to a medium heat and cook for another 5 minutes so the sauce starts to reduce.
5. Then use a spoon to make small wells in the tomato stew, crack in the eggs so they poach in the thick tomato sauce. Cover and let the eggs cook for around 3 to 4 minutes. Meanwhile, warm your tortillas.
6. Take the lid off and check the eggs. Sprinkle the shredded mozarella over the top and serve 2 eggs with 1 warmed tortilla and the tomato sauce.
1 red chilli
1 ml canola spray oil
1/4 tsp black pepper
pinch tsp salt
10g garlic, chopped
ingredients
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MAKES: 10
VEG
2POINTS
W
HOLEGRAIN
1POINTS
banana berry chia pudding
PREPARATION TIME: 10 MINUTES SETTING TIME: 30 MINUTES
2.5lt low fat milk
1kg banana
500g frozen mixed berries
75g desiccated coconut
400g chia seeds
method1. Blend together the milk and bananas until smooth.
2. Add the mixture to a large bowl, and stir through the chia seeds. Stir the mixture every couple of minutes for about 10-15 minutes, or until the mixture is thick.
3. Once thickened, pour the mixture into serving cups, then top with the berries and coconut.
4. Refrigerate until ready to serve.
ingredients
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MAKES: 10
FRUIT
1POINT
berry parfait cups
PREPARATION TIME: 10 MINUTES
1kg low fat yoghurt
500g frozen mixed berries
500g green apples
300g natural muesli
100g pumpkin seeds
method1. Dice the apples. Combine honey and lemon juice and pour over the diced apples. Stir to coat.
2. Allow the berries to defrost slightly.
3. Layer the apples, berries, yoghurt and muesli into serving cups, finishing with a layer of yoghurt and a sprinkling of muesli, then top with the pumpkin seeds and coconut.
4. Cover and refrigerate until required.
100g desiccated coconut
30g pure honey
50ml lemon juice
extra muesli for garnishing
ingredients
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MAKES: 10
FRUIT
1POINT
W
HOLEGRAIN
1POINTS
chocolate dream smoothie
PREPARATION TIME: 7 MINUTES
2.5 litres low fat milk
1.5kg bananas, peeled
40g cocoa powder
8ml vanilla essence
4g ground cinnamon
method1. Add all ingredients to a blender and blend until smooth. Serve immediately.
2. Do in batches as needed and repeat until all ingredients are used.
ingredients
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CIP
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MAKES: 10
FRUIT
1POINT
strawberry peach smoothie
PREPARATION TIME: 7 MINUTES
2.5 litres low fat milk
1.2kg frozen or fresh strawberries
300g tinned peaches, drained, or fresh
10ml vanilla essence
8g ground cinnamon
method1. Add all ingredients to a blender and blend until smooth. Serve immediately.
2. Do in batches as needed and repeat until all ingredients are used.
ingredients
RE
CIP
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MAKES: 10
FRUIT
1POINT
pineapple crush smoothie
PREPARATION TIME: 7 MINUTES
2.5 litres low fat milk
750g bananas, peeled
1 pineapple, peel and core removed
100ml lite coconut milk
50g desiccated coconut
method1. Add all ingredients to a blender and blend until smooth. Serve immediately.
2. Do in batches as needed and repeat until all ingredients are used.
ingredients
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CIP
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MAKES: 10
FRUIT
1POINT
black raspberry smoothie
PREPARATION TIME: 7 MINUTES
2.5 litres low fat milk
900g frozen raspberries
600g bananas, peeled
20g cocoa powder
15ml vanilla essence
method1. Add all ingredients to a blender and blend until smooth. Serve immediately.
2. Do in batches as needed and repeat until all ingredients are used.
ingredients
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CIP
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MAKES: 10
FRUIT
1POINT
PREPARATION TIME: 15 MINUTES
120g caster sugar
50g cocoa powder
¼ tsp salt
130g chocolate, dark buttons
250ml milk, low fat
150g yoghurt, lite or reduced fat
1 avocado, ripe
method1. Preheat oven to 150 - 165C.
2. Spray a muffin tin with cooking oil spray
3. Combine dry ingredients: flour, sugar, cocoa.
4. Mash together the ripe avocado flesh and yoghurt.
5. Beat the eggs, then add to the avocado/yoghurt mixture.
6. Add milk, oil and vanilla into avocado/yogurt mixture. Whisk together.
7. Combine the flour mixture and avocado mixture until just combined.
8. Stir through chocolate buttons.
9. Scoop into prepared muffin pan, filling about ¾ full.
10. Place in preheated oven and bake for about 35 mins, or until a skewer inserted into the center comes out clean and muffins spring back when lightly touched. Let cool slightly before removing from muffin tin.
1 tsp vanilla essence
60ml canola oil
2 eggs
185g self raising flour
canola oil, spray
ingredients
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chocolate and avocado muffins
COOKING TIME: 35 MINUTESMAKES: 10
chocolate oat cookies
PREPARATION TIME: 20 MINUTES COOKING TIME: 10-15 MINUTES
200g rolled oats
75g wholemeal flour
50g plain flour
7g cinnamon
3g bicarb soda
60g tahini
method1. Line a baking tray with baking paper.
2. Whisk together oats, wholemeal flour, white flour, cinnamon, baking soda in a bowl.
3. Beat tahini and margarine in a large bowl with an electric mixer until blended to a paste.
4. Add caster and brown sugar, continue beating until well combined.
5. Beat in the eggs and vanilla.
6. Stir in the oat mixture until just moistened.
7. Stir in chocolate chips
8. Roll the dough into 45 balls, place on baking tray and flatten slightly into a round.
9. Bake the cookies at 170°C until brown, 10 -15 minutes.
60g margarine, low salt
140g caster sugar
120g brown sugar
2 eggs
20ml vanilla
170g dark chocolate buttons
ingredients
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MAKES: 45 COOKIES
banana and carrot super slice
PREPARATION TIME: 20 MINUTES COOKING TIME: 50 MINUTES
300g wholemeal flour
300g carrots, grated
400g bananas
150g dried apricots
150g walnuts, roughly chopped
250ml low fat milk
method1. Lightly spray and line a loaf tin.
2. Mash the bananas with the honey and grated carrot.
3. Beat the eggs and sugar, then add the milk.
4. Add the flour and baking powder to a large bowl, add the egg and milk mixture, stir until just combined, then stir in the banana, carrots, walnuts and dried apricots.
5. Spoon the mixture into the lined loaf tin.
6. Bake at 180°C for 50 minutes or until cooked when tested.
7. Stand loaf in pan for 5 minutes before turning onto a wire rack to cool
2 eggs
100g caster sugar
60g pure honey
2g baking powder
ingredients
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MAKES: 10 SERVES
sweet potato and spinach frittatas
PREPARATION TIME: 25 MINUTES COOKING TIME: 30 MINUTES
15 eggs
500g sweet potato
150g low fat mozzarella cheese
100g baby spinach
20 slices wholegrain bread
50g feta cheese
½ bunch parsley
1ml canola spray oil
method1. Preheat oven to 180°C and spray a ½ cup muffin tin with cooking spray.
2. Dice the sweet potato, finely chop the parsley, and grate the mozzarella.
3. Mix eggs, and grated cheese together. Stir through the diced sweet potato, baby spinach and parsley.
4. Spoon frittata mixture into the muffin tin, crumble the feta over the top.
5. Bake at 30 minutes or until set and golden on top.
6. Stand in the tin for 5 minutes, then remove.
7. Toast the bread and serve with the frittatas.
ingredients
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MAKES: 10
VEG
2POINTS
W
HOLEGRAIN
1POINTS
chicken and avocado mozzarella sandwich
PREPARATION TIME: 10 MINUTES COOKING TIME: 25 MINUTES
20 slices multigrain bread
2 avocados
160g low fat mozzarella, grated
1kg chicken breasts
method1. Grill or bake the chicken breast, then shred with two forks.
2. Slice the tomatoes into rounds and deseed the avocado and slice thinly.
3. Spread each slice of bread with basil pesto.
4. Top with the spinach leaves and sliced tomato.
5. Top with the chicken breast.
6. Add the sliced avocado and grated cheese on the bread.
7. Preheat a grill on medium to high heat.
8. Place open sandwiches onto a baking tray.
9. Cook under the grill for 3-4 minutes or until cheese has melted. Top with second slice of bread, grill again, and serve warm.
240g tomatoes
200g baby spinach
100g basil pesto
ingredients
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MAKES: 10
VEG
2POINTS
W
HOLEGRAIN
1POINTS
corn and zucchini fritters
PREPARATION TIME: 25 MINUTES COOKING TIME: 25 MINUTES
625g zucchini, grated
500g chickpeas, drained
375g corn kernels
130g cucumber, diced
375g tomatoes, diced
135g red onion, diced
1 large avocado, diced
Juice of 1 large lemon
125g brown onion, diced
125ml olive oil
method1. Make the salsa – Add the diced tomatoes, cucumber, red onion, red chilli, and avocado to a bowl.
2. Finely chop the parsley and coriander.
3. Combine the lemon juice and olive oil
4. Add the herbs and dressing to a bowl, toss well, then refrigerate.
5. Make the fritters – Add the grated zucchini, to a colander and squeeze out as much excess moisture as possible, then add to a bowl. Stir in the flour, feta, diced onion, egg, chickpeas, corn kernels, curry powder, salt and pepper.
6. Add the milk to reach a desired consistency.
7. Heat olive oil in a pan over medium heat, then drop tablespoons of the batter into the pan. Cook for 1 ½ minutes on each side or until golden or cooked through. Transfer to a plate lined with paper towel to drain excess oil. Serve with the fresh salsa.
2 eggs
50g feta cheese, crumbled
125ml low fat milk
1/3 bunch each of coriander and parsley
1 red chilli, finely diced, seeds removed
10g self-raising flour
Salt and pepper to season
1 tbs curry powder
ingredients
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MAKES: 10
VEG
2POINTS
W
HOLEGRAIN
1POINTS
quinoa stuffed capsicums
PREPARATION TIME: 25 MINUTES COOKING TIME: 10-15 MINUTES
1.5kg red capsicum
350gm white quinoa
150gm pumpkin seeds
220gm red onion
150gm rocket leaves
1 bunch parsley
method1. Cook the quinoa in 1.5 times its volume in water. Simmer covered for 10-15 minutes or until the water is absorbed
and the quinoa is cooked.
2. Dice the onions and finely chop the parsley. Remove the tops and seeds from the capsicums.
3. Heat a large pan and spray with the oil, add the onion and cook for 2 minutes. Add the garlic and paprika, stir for 30 seconds, then add the tomatoes and simmer for 5 minutes, or until the liquid reduces a little. Add the parsley and rocket and cook until just wilted.
4. Remove from the heat, stir through the cooked quinoa, pumpkin seeds and add balsamic vinegar.
5. Stuff the capsicums with the mix and top with the cheese. Place on a baking tray and bake in a 160˚C oven for 10-15 minutes.
60ml balsamic vinegar
10gm garlic, crushed
10gm paprika
400gm tinned tomato
200gm lite tasty cheese, shredded
ingredients
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MAKES: 10
VEG
2POINTS
W
HOLEGRAIN
1POINTS
citrus and pumpkin salad
PREPARATION TIME: 20 MINUTES COOKING TIME: 20 MINUTES
240gm red onion
400gm baby spinach
150gm pumpkin seeds, toasted
juice of two large oranges, zest of one
method1. Combine half the orange juice, zest of 1 orange, garlic, and half the oil.
2. Cube the pumpkin, then toss in the orange marinade, season with salt and pepper. Roast in a preheated oven for 20 minutes or until the pumpkin is cooked. Then cool.
3. Dice the red onion, add to a large bowl with the baby spinach, then add the cooled pumpkin.
4. Combine the remaining orange juice and olive oil, add to salad and toss gently to combine.
5. Deseed and slice the avocado.
6. Add salad to serving dish and top with the avocado and toasted pumpkin seeds.
7. Chill until ready to serve.
50ml olive oil
5gm garlic, crushed
1gm salt
5gm black pepper
1 avocado
750gm butternut pumpkin
ingredients
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MAKES: 10
VEG
2POINTS
super green bean and chicken salad
PREPARATION TIME: 15 MINUTES COOKING TIME:12 MINUTES
1kg chicken breast
450g green beans
450g tomatoes
150g rocket leaves
150g spinach leaves
200g cheddar cheese
70ml lemon juice
40ml extra virgin olive oil
300g continental cucumber
5g pepper
50g olives
method1. Grill the chicken breast and slice into pieces.
2. Dice the tomatoes and cucumbers, and slice the green beans in half.
3. Blanch the green beans in hot water for no more than 2 minutes, then drain and rinse under cold water.
4. Add the rocket and baby spinach to a large bowl, then add the diced tomatoes, cucumbers, and chilled green beans. Toss gently to combine.
5. Cube the cheddar cheese, and add to the salad.
6. Combine the lemon juice, olive oil and pepper, and whisk until well combined.
7. Add the dressing and olives to the salad, toss gently again, and refrigerate until ready to serve.
8. Add the grilled chicken.
ingredients
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MAKES: 10
VEG
2POINTS
malay chicken curry
PREPARATION TIME: 15 MINUTES COOKING TIME: 50 MINUTES
1kg chicken breasts
350g brown rice
400g red capsicum, sliced into strips
400g zucchini, cubed
400g cauliflower, sliced into florets
360g brown onion, diced
200g frozen peas
250ml chicken stock
40ml low sodium soy sauce
40ml vegetable oil
method1. Put the brown rice onto cook - Bring 4 litres of water to the boil and add the rice. Reduce heat to low and simmer,
covered, until the rice has cooked 40-50 minutes. Stand 5 minutes, then fluff with a fork.
2. Add the shallots, turmeric, ginger, garlic, chilli and lemongrass to a food processor and process to form a paste.
3. Dice the chicken into cubes.
4. Add the oil to a large pot, heat over medium heat, then add the onions, cook for 3 minutes, then add the curry paste. Stir then add the diced chicken. Stir and brown for 4 minutes, then add the capsicum, zucchini, cauliflower, and peas.
5. Cook for another 5 minutes, then add the stock, soy sauce and water. Simmer for 15 minutes or until the vegetables are tender and the chicken is cooked.
6. Add the yoghurt, cucumber and lemon juice to a bowl.
7. Serve the curry with the brown rice and yoghurt.
1kg yoghurt
100g cucumber, grated
30ml lemon juice
10g garlic, crushed
20g ginger, crushed
1 small red chilli, diced and deseeded
120g shallots, roughly chopped
2g turmeric
½ bunch lemongrass, roughly chopped
ingredients
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MAKES: 10
VEG
2POINTS
W
HOLEGRAIN
1POINTS
peppered chicken with peas and white beans
PREPARATION TIME: 25 MINUTES COOKING TIME: 20 MINUTES
1kg chicken breast
4g cumin
4g coriander
1g pepper, black
750g peas
120g onions, brown
1/2 bunch parsley
method1. Heat a large pot over medium heat, add half the oil, then add the onion and sauté for 3 minutes, or until slightly
softened, then add the peas. Cook for 5-10 minutes.
2. Then add the parsley and beans, vinegar and sultanas. Cook to heat through for another 5-10 minutes.
3. Season the chicken with the remaining oil, cumin, coriander, salt and pepper. Bake in a 180°C oven for 20 minutes or until a thermometer reaches 75°C.
4. Allow the chicken to cool slightly, then slice and serve with the peas and beans ( you can mash a little with a fork).
5. Serve with wholemeal or grain bread.
40ml vinegar, white
15ml olive oil
30g sultanas
1g salt
1.2kg cannellini beans, tinned
10 slices wholegrain bread
ingredients
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MAKES: 10
VEG
2POINTS
W
HOLEGRAIN
1POINTS
baked salmon with honey balsamic
PREPARATION TIME: 15 MINUTES COOKING TIME: 40 MINUTES
1.115kg salmon fillets
350g brown rice
500g broccoli, chopped into florets
500g zucchini, sliced into rounds
400g carrots, sliced into rounds
40ml balsamic vinegar
30ml olive oil
30g pure honey
method1. Bring 4 litres of water to the boil and add the rice. Reduce heat to low and simmer, covered, until the rice has
cooked 40-50 minutes. Stand 5 minutes, then fluff with a fork.
2. Finely chop rosemary and then combine with the balsamic, garlic, honey, and olive oil.
3. Spray baking pans lightly with oil, then lay the salmon fillets evenly in the pan. Then season with salt.
4. Pour the balsamic dressing evenly over the salmon, then bake in a 180°C oven for 15-20 minutes, or until the fish reaches 75°C when a thermometer is inserted into the centre.
5. Meanwhile, cut the broccoli into florets and slice the carrots and zucchini into rounds. Steam the vegetables until just tender.
6. Serve the salmon with the vegetables and brown rice.
10g crushed garlic
1 rosemary bunch, finely chopped
Pinch of salt
2 tsp olive oil
150ml water
ingredients
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MAKES: 10
VEG
2POINTS
W
HOLEGRAIN
1POINTS
pesto lamb with grilled vegetables
PREPARATION TIME: 20 MINUTES COOKING TIME: 15 MINUTES
1kg lamb loin chops
200g basil pesto
40ml olive oil
500g tomato
300g zucchini
300g red capsicum
300g eggplant
2 asparagus bunch
½ parsley bunch
40ml lemon juice
method1. Prepare the vegetables. Slice the tomatoes, zucchini and eggplant into rounds no thicker than 1cm.
2. Slice the capsicums into quarters and remove the stems from the asparagus.
3. Add all the chopped vegetables to a large bowl and add half the olive oil, lemon juice, herbs and spices. Toss well to combine and marinade for 30 minutes.
4. Heat a large grill plate to medium heat and brush the oil over the top.
5. Grill the lamb for 3-5 minutes on each side or until cooked through.
6. Add the sliced and marinated vegetables to the grill and cook for 4 minutes, or until slightly charred and just tender.
7. Toast the bread.
8. Serve the lamb, with 1 tbs of pesto per serve, the toast, and the grilled vegetables
2g thyme, dried
2g basil, dried
2g rosemary, dried
20 slices of wholegrain toasted bread, to serve
ingredients
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MAKES: 10
VEG
2POINTS
W
HOLEGRAIN
1POINTS
mexican sweet potato veggie boats
PREPARATION TIME: 15 MINUTES COOKING TIME: 75 MINUTES
1kg sweet potato
1.5kg tinned kidney beans, drained weight
100g corn kernals
2 bunches spinach
20ml olive oil
method1. Preheat the oven the 220°C.
2. Chop the spinach roughly.
3. Line a baking tray with baking paper. Prick the centre of potatoes and place them on a baking tray.
4. Cook in the oven for 1 hour or until the skin has collapsed and the potato is soft. Scoop out some of the flesh from the centre of the potato and reserve for mash.
5. Meanwhile, toss in the kidney beans in the oil, lime juice, paprika, cumin and salt. Heat a fry pan over low to medium heat then add the beans and cook for 4 minutes or until heated through.
6. Add the corn and spinach to the pan and continue cooking until the spinach is wilted and the corn is heated through. Season with salt and pepper.
7. Divide mixture between each hollowed out sweet potato. Return to the oven to heat through for 5-10 minutes.
20ml lime juice
15g sweet paprika
6g cumin
¼ tsp black pepper
1/8 tsp salt
ingredients
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MAKES: 10
VEG
3POINTS
vegetarian tikka masala with chickpeas
PREPARATION TIME: 15 MINUTES COOKING TIME: 25 MINUTES
350g brown rice
1.5kg tinned chickpeas, drained weight
800g tinned tomatoes
150g baby spinach
125g low fat yoghurt
200g red capsicum
300g zucchini
120g brown onion
method1. Dice the onion, and cube the zucchini and capsicum.
2. Cook the rice - Bring 4 litres of water to the boil and add the rice. Reduce heat to low and simmer, covered, until the rice has cooked 40-50 minutes. Stand 5 minutes, then fluff with a fork.
3. Heat the oil in a large pot, then add the diced onion, garlic, ginger, cumin, coriander, garam masala, turmeric, cardamom seeds and sauté for 1 minute.
4. Then add the tomato paste and stir to combine, then add the zucchini and capsicum. Stir well to coat and cook for 2-3 minutes.
5. Add the tomatoes, chickpeas and chilli flakes. Bring to a simmer, and simmer for 15-20 minutes.
6. Then stir through the baby spinach and cook until just wilted.
7. Then stir in the yoghurt.
8. Serve with the brown rice.
60g tomato paste
10ml vegetable oil
15g garam masala
8g crushed ginger
8g crushed garlic
4g ground cumin
4g ground coriander
2g ground turmeric
1g cardamom seeds
1g chilli flakes
ingredients
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MAKES: 10
VEG
3POINTS
apple and rhubard crumble
PREPARATION TIME: 15 MINUTES COOKING TIME: 30 MINUTES
785g green apples
70g wholemeal flour
30g rolled oats
25g desiccated coconut
25g brown sugar
25g caster sugar
25g margarine, low salt
15ml lemon juice
method1. Chop the rhubarb and apple into chunks, then mix the lemon juice, caster sugar and half the cinnamon.
2. Arrange in an oven dish.
3. Combine the flour, coconut, oats, brown sugar and the remaining cinnamon.
4. Rub in the margarine until it resembles fine crumbs (add 1-2 tsp apple juice if the mix is too dry).
5. Sprinkle the crumb mixture over the fruit.
6. Bake in a moderate oven for about 30 minutes or until the topping is golden brown and the fruit is soft and bubbling.
5g cinnamon
500g rhubarb
2 tbs apple juice, if required
ingredients
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MAKES: 10
peanut and almond fudge bars
PREPARATION TIME: 10 MINUTES
110g raw almonds
65g dates
20g cocoa powder
100g peanut butter
15g pure honey
method1. Add the almonds and dates to a food processor and process until well combined.
2. Add the nut mixture to a large bowl, then add the peanut butter, honey and cocoa, stir well to combine.
3. Line a tin with baking paper, then press the mixture into the tin. Set in the fridge for 2 hours, or until set, then slice into 10 portions.
4. Refrigerate until ready to serve.
ingredients
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SETTING TIME: 2 HOURSMAKES: 10