Apple and pear anzac tart

Pastry dough

1 ½ cups spelt flour

125g cold butter, diced

1 tbsp rapadura sugar or another sugar

1 egg yolk (reserve eggwhite for the crumble)

Couple of pinches of salt

Ice cold water

Fruit filling

3 apple and 3 pears, peeled cored and 1 cm dice

1 tbsp rapadura or other sugar

1 tsp vanilla extract

1 tsp cinnamon

Optional 1 tbsp calvados

1 tbsp of corn flour

Crumble

½ cup oats

¼ cup of desiccated coconut

1 tbsp rapadura or another sugar

30g cold butter, finely diced

1 egg white

To make the pastry

In a food processor pulse the flour, salt and sugar, then add egg yolk, pulse again, add a tbsp. of iced water at a time, pulse until the dough comes together. Take the dough out and knead a couple of times to get the dough together, wrap up and let it rest in the fridge for 20 minutes.

When the dough has rested roll out between 2 pieces of baking paper. Roll out to a circle big enough to cover to tart tin (about 30 cm diameter) it should be nice and thin about 2-3mm. Take off the top piece of paper and have your hand underneath and then quickly turn it over onto your tin. Then peel off the paper and press your dough in. You should have a little dough leftover that you can use in your crumble topping. Put back in the fridge to rest for 10 minutes.

Preheat oven to 160 fan forced or 180 c normal. Blind bake for 15 minutes using uncooked rice/chickpeas/blind baking beads on top of baking paper. When cooked take off the paper and weights and bake a further 1-2 minutes to dry it out.

For the fruit cook your fruit in a pot with the rapadura, vanilla, cinnamon and calvados (if using) simmer for 7-10 minutes or until soft. When cooked sprinkle over cornflour while stirring, this will thicken up the juices in the pot and help stop your filling leaking too much into the pastry. Add a little more cornflour if your fruit very extra juicy!

For the crumble mix

Stir together the oats, coconut and sugar and using your fingers squish through the butter and any leftover pastry, leave some little chunks. Then stir through your egg white.

Fill your pastry shell with the cooked fruit and then dot over the crumble mix and bake for 20 minutes at 160 c fan forced or 180c normal. Serve with ice cream or cream, hot or cold.

Apple and cinnamon scrolls

Ingredients

2 granny smith apples, peeled & cored and 1 cm dice

2 tbps panella or similar (rapadura, coconut sugar, brown sugar)

2 tbsp sultans or raisins

1 tbsp melted butter

½ tsp ground cinnamon

Method

Mix together and set aside

Dough

2 cups of spelt flour

1 cup of natural yoghurt

2 tsp baking powder

Method

Preheat oven to 180c fan forced or 200c normal

Line the bottom of a 20 cm springform tin with baking paper and grease the sides with some butter. If you don’t have one you can just arrange the scrolls on a lined baking tray.

Mix dough ingredients together and then knead until dough has come together, roll out to a 45 x 25 cm rectangle, it should be quite thin. Have the long edge towards you. Down the long edge put your apple mix along the bottom 3^rd, leave one third empty, you will be rolling up to the empty side.

Carefully roll up the dough. 

Then using a sharp knife cut 2 cm slices to get about 13 slices.  Line the outside of the tin with your scrolls, pop any filling that falls out back in, then place the rest in the middle, they will be touching. Bake for 20-22 minutes, until golden brown and not doughy in the middle. 

While still hot brush over a mix of 2 tsp honey and 2 tsp melted butter. Eat while warm. Keep the rest in an airtight container in the fridge.

 

Ricotta hotcakes

Makes 8

Ingredients

250 g tub of smooth ricotta

1 egg

300ml milk

1 tsp baking powder

1 cup of white spelt flour or gluten free flour

Method

Whisk until smooth, but do not over mix or they will toughen. Lightly oil or butter a non-stick pan on a medium to low heat.  Using a ladle or large spoon pour in 2 x 5cm diameter pancakes. When bubbles appear on the top flip over and cook the other side for another minute. Continue this with the rest of the mix. You should get 8. 

Serve the hotcakes with maple syrup a dollop of greek yoghurt and some berries or banana.

You can also make mini ones as pikelets and pop in a lunch box sandwiched with butter and/or jam or cream cheese. You can also use these for savoury and top with smoked salmon, avocado etc

Anzac biscuits

Makes 25

Ingredients

125g butter

2 tbsp maple//honey

½ tsp baking soda

2 tbsp boiling water

1 ¼ cup spelt flour

1 cup oats

1 cup desiccated coconut

½ cup of coconut sugar

Method

Preheat oven to 160 c fan-forced or 175 c normal

In a large bowl put your flour, oats, coconut and coconut sugar

Melt butter and syrup together. In a small bowl add your baking soda and boiling water. Mix and then add to your melted butter mix. Add to your dry ingredients and mix well. Form into balls and place on your lined baking tray, flatten with your fingers. Keep at least 2 cm between them as they do spread! Bake for 15 minutes or until golden brown. Keep in an airtight container.

For an optional extra you can make this chocolate filling.

The chocolate filling is 100g dark chocolate, melted, then add 1/4 cup of cream or coconut cream 1 tbsp at a time, mix between each tbsp until combined. Then put a tsp of chocolate on each biscuit and sandwich together.