My favourite recipes are the ones where you chuck in all the ingredients and mix! This is light, fluffy, chocolate-y with a hint of banana, and very very easy to eat!
This is the first recipe I’ve created since finding out I’m pregnant with my 2nd lot of twins as I’ve been feeling sooo sick and uncomfortable this pregnancy (moreso than with the boys!)! Was a quick and easy way to use up the 2 lonely overripe banana’s on my bench!
Add all ingredients to bowl.
Mix 30 seconds/Speed 4.
Spoon and spread batter into a slice tin.
Bake for 25-30 minutes or until a skewer comes out clean.
Iced Vovo + Slice = Y U M!!! This is a slice version of the classic Arnott’s Iced Vovo! This takes the coconut and strawberry flavours on my childhood favourite Iced Vovo making one GIANT Iced Vovo!!!
I have added glucose syrup to the pink icing to make it more fondant-like (like the Iced Vovo describes) and so it sets firmer – it is kind of the texture of icing + fudge. If you don’t have glucose, you can easily omit it and it will be a buttercream texture.
Add SLICE ingredients to bowl.
Mix 20 seconds/Speed 5.
Pour and spread into a rectangular baking tin…
…and bake for 18-20 minutes or until a skewer comes out clean.
Cool before icing. Clean and dry bowl.
Once cool, spread jam evenly on top of slice.
Add icing sugar, butter, glucose, milk and pink food colouring to bowl.
Mix 1 minute/Speed 5.
Place icing mixture in a piping bag/ziplock bag with tip cut off…
and pipe on top of the jam, leaving the middle with only jam.
Roughly spread the icing down to cover any ‘exposed jam spots’…
and top/press the icing and jam topping with extra desiccated coconut.
Add SLICE ingredients to bowl. Mix 20 seconds/Speed 5.
3
Pour and spread into a rectangular baking tin and bake for 18-20 minutes or until a skewer comes out clean.
4
Cool before icing. Clean and dry bowl.
5
Once cool, spread jam evenly on top of slice.
6
Add icing sugar, butter, glucose, milk and pink food colouring to bowl. Mix 1 minute/Speed 5.
7
Place icing mixture in a piping bag/ziplock bag with tip cut off and pipe on top of the jam, leaving the middle with only jam. Roughly spread the icing down to cover any 'exposed jam spots' and top/press the icing and jam topping with extra desiccated coconut.
Notes
*Pipe the icing on so that it is evenly distributed and makes it easier to get the nice defined jam strip through the middle
**You can omit the glucose syrup from the icing mixture (it will make a buttercream), however the glucose makes it firmer to sit on top of the jam (has a fudge + icing sugar texture)
This is a delicious variation of my No Bake Mango Mousse Slice! Summer is plentiful of beautiful fresh fruits, including cherries, so I thought they would be PERFECT in this no bake slice! YUM!
Prepare and add cherries into a large baking pan/roasting tray.
Add the 2 x jelly packets, gelatine powder and water in bowl.
400 grams fresh cherries (pitted/cut in half with seed removed)
1 x packet strawberry jelly
1 x packet raspberry jelly
10 grams gelatine powder
500 grams water
1 x can evaporated milk (approx. 375 grams)
2 x eggs
Instructions
1
METHOD (THERMOMIX):
2
Prepare and add cherries into a large baking pan/roasting tray.
3
Add the 2 x jelly packets, gelatine powder and water in bowl. Heat 4 minutes/50 degrees/Speed 2.
4
Add evaporated milk and eggs. Mix 10 seconds/Speed 4.
5
Pour over cherries and set in fridge overnight.
6
Cut up in slices and serve chilled.
7
METHOD (NON THERMOMIX):
8
Prepare and add cherries into a large baking pan/roasting tray.
9
Add the 2 x jelly packets, gelatine powder in a large bowl. Mix with 500 grams boiling water until jelly crystals dissolve.
10
Add evaporated milk and eggs and mix until mixture well combined.
11
Pour over cherries and set in fridge overnight.
12
Cut up in slices and serve chilled.
Notes
*The cherries without seed weighs approx. 380 grams.
**You can use different types of fruit/berries instead of the cherries.
***This works with other flavours of jelly - however it looks better with red coloured jelly (looks nice with the cherries!)
New year, healthy snacks!! This is a healthier version of a carrot cake, but in a slice form – which makes it super easy to make and super easy to eat!! Deliciously moist, with a crunch from walnuts, and a burst of sweetness from the sultanas.
Add carrots, oats, flour, maple syrup, oil, coconut, chia seeds, eggs, vanilla and cinnamon to bowl.
This is my mum’s recipe that I have grown up with!! My family has this regularly when Mango’s are in season! This is a refreshing and delicious dessert, snack or a ‘bring a plate’ dish in summer! It is a super simple dish and a hit with everyone in the family!!
Prepare and add mangoes into a large baking pan/roasting tray.
Add the 2 x jelly packets, gelatine powder and water in bowl.
2 mangoes (peeled, seed removed and roughly diced)
1 x packet pineapple jelly
1 x packet orange jelly
10 grams gelatine powder
500 grams water
1 x can evaporated milk (approx. 375 grams)
2 x eggs
Instructions
1
METHOD (THERMOMIX):
2
Prepare and add mangoes into a large baking pan/roasting tray.
3
Add the 2 x jelly packets, gelatine powder and water in bowl. Heat 4 minutes/50 degrees/Speed 2.
4
Add evaporated milk and eggs. Mix 10 seconds/Speed 4.
5
Pour over mangoes and set in fridge overnight.
6
Cut up in slices and serve chilled.
7
METHOD (NON THERMOMIX):
8
Prepare and add mangoes into a large baking pan/roasting tray.
9
Add the 2 x jelly packets, gelatine powder in a large bowl. Mix with 500 grams boiling water until jelly crystals dissolve.
10
Add evaporated milk and eggs and mix until mixture well combined.
11
Pour over mangoes and set in fridge overnight.
12
Cut up in slices and serve chilled.
Notes
*This works with other flavours of jelly - however it looks better with orange/yellow coloured jelly - i.e. lemon, mango, passionfruit, pineapple, orange.
This is perfect during strawberry season – this uses 2 x 250 punnets of strawberries! The combination of chocolate and strawberry is delicious – like a chocolate dipped strawberry in a jelly slice! The sweetness of the chocolate biscuit base pairs nicely with the strawberry flavours. Plus the natural red colour from the strawberries looks amazing!
+ 1 teaspoon cinnamon/2 teaspoons coconut sugar to top
Instructions
1
METHOD (Thermomix):
2
Preheat oven to 180 degrees.
3
Add all ingredients to bowl. Mix 10 Seconds/Speed 5.
4
Pour and spread into baking pan.
5
Mix 1 teaspoon cinnamon and 2 teaspoons coconut sugar together in a small bowl and sprinkle over slice mixture.
6
Bake for 20 minutes or until skewer comes out clean.
7
Cool before cutting into squares.
8
METHOD (Non Thermomix)
9
Preheat oven to 180 degrees.
10
Grate apples, melt coconut oil, and chop walnuts.
11
Mix all ingredients in a large bowl until well combined.
12
Pour and spread into baking pan.
13
Mix 1 teaspoon cinnamon and 2 teaspoons coconut sugar together in a small bowl and sprinkle over slice mixture.
14
Bake for 20 minutes or until skewer comes out clean.
Notes
*You can use normal plain flour instead of wholemeal, another oil i.e. rice bran, vegetable, instead of coconut sugar, or white sugar instead of coconut sugar
This is really quick, easy and is lunchbox friendly containing no nuts, dairy or eggs. I love this as I am always looking for new recipes for the boys’ morning and afternoon tea, they are starting to become a never ending pit for food!
In addition to the Healthy Banana Bread, this is another recipe from my FIL’s partner which I really love and have converted for the Thermomix! I have also included the simple 1 bowl method if you don’t have a Thermomix!
