Oats Neute Stafies

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Oond 180° C.

MENG SAAM:
250 ml gesmelte botter
250 ml heuning.

VOEG DAN DIE DROë BESTANDELE BY:
750 ml rou oats
750 ml volkoring of nuttywheat meel
1 k sonneblomsaad
1 k klapper
kwart t sout
Meng bestandele goed deur en skep in gesmeerde, met bakpapier gevoerde bakplaat.
Bak vir 35 minute en koel af, haal versigtig met bakpapier uit en sny in stafies

Bron: Radio Namakwaland

Nutty Crackers

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Servings: 16
Ingredients
  • 200g sunflower seeds •
  • 60g flax seeds •
  • 100g sesame seeds
  • 2 tbsp psyllium husks •
  • 500ml water •
  • 1 tsp salt
Steps
  • 1/ Preheat the oven to 160˚C.
  • 2/ In a mixing bowl, combine all the ingredients and leave the mixture
  • to stand until it is thick and pliable, about 10 minutes.
  • 3/ Spread the mixture out as thinly as possible on a silicone mat on a baking tray
  • (you may need two). The mix should have no holes in it.
  • 4/ Bake the trays for an hour. You may need to rotate them away
  • from the hot spots in the oven.
  • 5/ After an hour and a few turns, it should only take another 15 to 20 minutes
  • until they are seriously crispy.
  • 6/ Remove them from the oven and leave to cool. Once cooled, break them
  • into any size you like and store in an airtight container

Source: Nutty crackers – Tim Noakes

Granola Bars

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INGREDIENTS
1 1/2 cups rice krispies
1/4 cup honey
1 1/2 cups cashews chopped
1 cup dried banana chips chopped or
1 cup raisins
1/2 cup slivered almonds
1 1/2 cups oats
1/4 cup sesame seeds
1 cup syrup
1 teaspoon vanilla essence
1 teaspoon butter or margarine
1/2 teaspoon salt

DIRECTIONS:
Preheat the oven to 180°C
Grease a baking dish with the butter and set aside.
Spread the almonds and cashews on a baking sheet and toast them in the oven for about 6-8 minutes, or until they start to brown a bit.
Remove from oven and let cool.
Mix the oats, rice krispies, banana chips or raisins and sesame seeds in a big bowl.
Add the nuts once they’ve cooled.
In a small saucepan, combine syrup, honey, salt and vanilla essence over medium heat stirring all the time to prevent burning.
Continue cooking for additional 3 to 5 minutes until the syrup begins to thicken, then pour it over the oats and nuts.
Mix everything together so that the syrup evenly coats everything in the bowl.
Pour into your baking sheet while it’s still warm.
Press flat with a back of a spoon.
Let cool to room temperature or refrigerate until ready.
Cut them into square or rectangles.

These can be dipped in chocolate or drizzled with chocolate on the top.

Source: https://www.facebook.com/LekkerBraaiRSA/
Recipe: Sanelle

Fruit & Nuts Bars

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(Recipe from Joy of Baking, By Kate Morris)

Make 16 squares.

What You’ll Need:

1/3 cup flour
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/3 cup packed brown sugar
3 cups dried fruit (use a mix—I used apricots, dates, and cherries)
1 1/2 cups dry roasted nuts (again, mix it up! My choice was pecans and almonds)
1 egg
1/2 teaspoon vanilla extract

What to Do:
  1. Preheat oven to 325 degrees. Line an 8-by-8 inch baking pan with parchment paper, or coat with nonstick spray.
  2. Coarsely chop fruit and nuts until most pieces are relatively uniform in size. Set aside.
  3. Whisk flour, baking soda, and baking powder together in a large bowl until evenly combined. Add sugar, fruit, and nuts, and mix to coat all fruit and nuts with the flour mixture.
  4. In a separate bowl, beat egg with vanilla until frothy and thick, about 2 minutes.
  5. Stir egg into flour mixture until evenly mixed.
  6. Spread mixture into prepared pan, using a spatula to smooth out the top.
  7. Bake for 35-40 minutes, or until golden brown.

Speserystafies met Droëvrugtevulsel

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BASIS
  • 4 x 250 ml koekmeelblom
  • 15 ml bakpoeier
  • 2 ml sout
  • 10 ml fyn kaneel
  • 5 ml fyn gemengde speserye
  • 400 ml versiersuiker
  • 250 g sagte botter
  • 2 eiers geklits
VULSEL
  • 1 x 454g – fles droёvrugtevulsel
  • 1 groot Granny Smith-appel,geskil en grof gerasper
  • 25 ml brandewyn
  • ekstra versiersuiker

Sif meel, bakpoeier, sout, speserye en versiersuiker. Vryf botter in en voeg dan eiers by (‘n elektriese klitser kan gebruik word). Knie tot ‘n bal,draai toe en vries sowat 45 minute tot hard. Haal driekwart van deeg uit vrieskas en rasper grof in ‘n groot,effens gesmeerde vierkantige of reghoekige koekpan. Druk met die hande vas om ‘n gladde 5 mm-dik basis te maak.

VIR DIE VULSEL: Meng droёvrugtevulsel,appel en brandewyn en smeer egalig oor deeg. Haal orige deeg uit vrieskas en rasper grof oor bokant. Sprei egalig oop met ‘n vurk. Bak 50 minute by 160°C, of tot bros. Sny in stafies en laat in pan afkoel. Sif ‘n bietjie versiersuiker bo-oor,haal uit en plaas op ‘n draadrak tot heeltemal koud.

BRON: Koekies en brood – Lynne Bedford Hall