Crafty Meals – easy recipes for healthy meals

Banana Coconut Loaf
Serves 8
Prep time : 7 minutes
Cooking time : 70 minutes
For conversions, click here to use our handy guide.

Ingredients
1 cup desiccated coconut.
1 cup caster sugar.
1 1/2 cups self-raising flour, sifted.
1 cup mashed banana.
1 cup coconut milk.
1 egg, lightly beaten.
1 teaspoon vanilla extract.

Method
Preheat oven to 170 C.
Grease and line a loaf tin, 6cm deep 10.5 x 20.5cm.
To a large bowl, add coconut, sugar and flour.
Add mashed banana, egg, coconut milk and vanilla to a jug, and whisk with a fork to combine.
Pour the banana mixture over the flour, and gently stir through.
Transfer mixture to prepared tin, and bake for 60 to 70 minutes, until a skewer inserted into the centre of the loaf comes out clean.
Remove from the oven and allow to stand for 10 minutes in the tin.
Remove from the tin and cool completely on a wire rack.

Serving
Serve sliced with butter, jam or cream cheese.

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Banana Coconut Loaf
Serves 8
Prep time : 7  minutes
Cooking time : 70 minutes
For conversions, click here to use our handy guide.

Ingredients
1 cup desiccated coconut.
1 cup caster sugar.
1 1/2 cups self-raising flour, sifted.
1 cup mashed banana.
1 cup coconut milk.
1 egg, lightly beaten.
1 teaspoon vanilla extract.

Method
Preheat oven to 170 C.
Grease and line a loaf tin, 6cm deep 10.5 x 20.5cm.
To a large bowl, add coconut, sugar and flour.
Add mashed banana, egg, coconut milk and vanilla to a jug, and whisk with a fork to combine.
Por the banana mixture over the flour, and gently stir through.
Transfer mixture to prepared tin, and bake for 60 to 70 minutes, until a skewer inserted into the centre of the loaf comes out clean.
Remove from the oven and allow to stand for 10 minutes in the tin.
Remove from the tin and cool completely on a wire rack.

Serving
Serve sliced with butter, jam or cream cheese.

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Vanilla Custard Tarts
Makes 12
Prep time : 10 minutes
Cooking time : 15 minutes
For conversions, click here to use our handy guide.

Ingredients
24 wonton wrappers.
2 teaspoons caster sugar.
Custard
1/3 cup caster sugar.
2 1/2 tablespoons custard powder.
2 cups milk.
2 teaspoons vanilla essence.
150 grams cherries, quartered.
2 teaspoons pure icing sugar, to serve.

Method
Preheat oven to 180 C.
Grease a 12 hole, 1/3 cup capacity muffin pan.
Place a wonton wrapper on a board and lightly brush with cold water, then sprinkle with a little caster sugar.
Place another wrapper on top, but on the diagonal, so that it resembles a star.
Repeat with remaining wrappers and sugar.
Bake for 15 minutes until crisp and golden.
Allow cases to cool in muffin pan.
To a saucepan add sugar and custard powder.
Add milk gradually, whisking until smooth.
Add vanilla.
Place pan over a low heat and cook stirring constantly for 5 to 10 minutes, until custard boils and thickens.
Remove from heat.
Cover the surface of the custard with plastic wrap and allow to cool for 15 minutes.
Divide custard between cases and chill for 3 hours, until set.

Serving
Top with cherries, and dust with icing sugar.

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Rhubarb and Custard Tart
Serves 4
Prep time : 8 minutes
Cooking time : 25 minutes
For conversions, click here to use our handy guide.

Ingredients
2 bunches of rhubarb, trimmed and cut into 5cm lengths.
2 tablespoons brown sugar.
1 teaspoon finely grated orange rind.
1/4 cup fresh orange juice.
Frozen tart case with 20cm base.
600ml store bought thick custard.

Method
Preheat oven to 180°C. Line a large baking tray with baking paper.
Place rhubarb prepared tray and sprinkle with sugar, orange rind and drizzle with orange juice.
Bake for 20-25 minutes until rhubarb is soft, but still holds its shape.
Remove from oven and allow to cool.
Prepare a tart case following to packet directions.
Remove from oven and set aside to cool completely.
Pour custard into the tart case and top with the rhubarb mixture.
Chill.

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Chocolate Caramel Slice
Makes 18 pieces
Prep time : 10 minutes
Cooking time : 35 minutes
For conversions, click here to use our handy guide.

Ingredients
1 cup plain flour, sifted.
1/2 cup brown sugar.
1/2 cup desiccated coconut.
125 grams butter, melted.
Caramel
395 gram can sweetened condensed milk.
2 tablespoons golden syrup.
50 grams butter, chopped.
Topping
200 grams dark chocolate, chopped.
1/4 cup pouring cream.

Method
Preheat oven to 180 C.
Line a 3cm deep 16.5 x 26cm slice pan with baking paper, allowing 2cm overhang at both ends.
To a bowl add flour, sugar and coconut.
Add melted butter and stir to combine.
Press into the base of prepared pan with the back of a metal spoon.
Bake for 12 to 15 minutes, until light golden.
Leave to one side for 10 minutes.
Mix together condensed milk, golden syrup and butter, in an 8 cup capacity jug or bowl and microwave on High for 3 to 4 minutes, stirring at 1 minute intervals.
Caramel should be light golden and thickened slightly.
Pour warm caramel onto warm base and bake for 10 to 12 minutes. Edges will turn a deep golden.
Remove to a wire rack and allow to cool for 1 hour.
Place chocolate and cream into a bowl and microwave on High for 1 to 2 minutes, stirring at 1 minutes intervals with a metal spoon, until smooth.
Spread chocolate mixture over cooled caramel layer and chill until firm.

Serving
Cut into 18 pieces and serve.

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Lime and Watermelon Sorbet
Serves 4
Prep time : 10 minutes
Cooking time : 10 minutes
Freezing time : up to 5 hours
For conversions, click here to use our handy guide.

Ingredients
1/2 cup caster sugar.
750 grams watermelon, chopped.
1 teaspoon rind of lime, grated finely.
1/4 lime juice.
2 egg whites, lightly beaten.

Method
Place a saucepan over medium heat, and add sugar and 1 cup warm water.
Cook, stirring for 5 minutes, until sugar dissolves.
Leave to simmer, without stirring for 10 minutes until syrup thickens slightly.
Remove from heat and allow to cool completely.
Add watermelon to the bowl of a food processor, or blender.
Process until smooth.
Strain through a fine sieve, into a large bowl.
Discard the pulp.
Add cooled syrup, lime rind and lime juice, and stir to combine.
Pour into a dish or pan 3cm deep and 20 x 30 cm base.
Cover and freeze for 1 to 2 hours, until almost firm.
Place mixture into the bowl of a food processor or blender and add egg whites.
Process until smooth, but not melted.
Pour mixture into a loaf pan 6cm deep and 11.5 x 21.5cm base.
Cover and freeze for at least 3 hours, until firm.

Serving
Scoop into large margarita glasses, and serve with slices of lime.

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Ricotta and Berry Pancakes
Serves 4
Prep time : 8 minutes
Cooking time : 12 minutes
For conversions, click here to use our handy guide.

Ingredients
1 cup whole meal self-raising flour.
1 tablespoon honey.
2 teaspoons vanilla essence.
3 egg whites.
2/3 cup skim milk.
Olive oil cooking spray.
200 grams reduced-fat ricotta cheese.
250 grams strawberries, halved.
150 grams blueberries.
2 tablespoons maple syrup.

Method
Into a bowl, sift flour.
Place honey, vanilla, egg whites, and milk in a jug and whisk until well mixed.
Pour into flour and stir into a smooth batter.
Allow to rest for 10 minutes.
Place a frying pan, which has been sprayed with oil, over medium heat.
Pour 1/4 cup batter into pan and cook for 1 to 2 minutes, then turn over and cook for 1 minute, until cooked through.
Transfer to a plate, and repeat process with remaining batter. Ensure the pan is greased between pancakes.

Serving
Place pancakes on plates, topped with berries and ricotta, and drizzled with maple syrup.

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Orange and Pistachio Cake
Serves 10
Prep time : 7 minutes
Cooking time : 2 hours 40 minutes
For conversions, click here to use our handy guide.

Ingredients
2 large navel oranges.
1 cup pistachio nuts.
1 teaspoon ground cinnamon.
1 cup almond meal.
1 teaspoon baking powder.
6 eggs.
1 cup caster sugar.
The juice of 2 large oranges, extra.
3/4 cup caster sugar, extra.
3 cinnamon sticks.
Double cream, to serve.

Method
Place a saucepan over medium heat and add oranges and enough cold water to cover.
Bring to the boil, then reduce heat to low.
Cover and simmer for 90 minutes, topping up with water if required, to keep the oranges covered.
Drain, and leave to cool to room temperature.
Preheat oven to 170 C.
Grease and line a 22cm springform pan.
To the bowl of a food processor add the pistachios and process until chopped finely.
Transfer to a large bowl and add cinnamon, almond meal and baking powder. Stir to combine.
Cut the cooled oranges in half and remove any seeds.
Place in bowl of the food processor and process until smooth.
Add eggs and sugar, and process until well mixed.
Pour the orange mixture into the pistachio mixture and combine.
Pour into prepared pan and bake for 60 to 70 minutes, until a skewer comes out clean when inserted into the centre of the cake.
Combine 150ml of orange juice and extra caster sugar in a small saucepan.
Break the cinnamon sticks in half, and add to the saucepan.
Over medium-high heat, bring to the boil.
Reduce the heat to low and simmer for 10 minutes.
Strain.

Serving
Drizzle syrup over cake, and serve with cream.

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Passionfruit Hearts
Makes 15
Prep time : 15 minutes
Cooking time : 12 minutes
For conversions, click here to use our handy guide.

Ingredients
200 grams butter, at room temperature.
1/3 cup icing sugar mixture.
2 cups plain flour.
4 eggs.
1/2 cup caster sugar.
1/2 cup fresh lemon juice.
Pulp from 2 passionfruit.
100 grams butter, extra.

Method
Preheat oven to 180 C.
Line a baking tray with baking paper.
To a large mixing bowl, add butter and icing sugar.
Beat until pale and creamy.
Stir in plain flour until a soft dough forms.
Cover and chill for 15 minutes.
Turn out dough onto lightly floured surface, and roll out to 3 – 4cm thick.
Use a 6cm heart cutter to cut out 30 shapes.
Use a 4cm heart cutter to cut the centre out of half of the hearts.
Place on prepared baking tray.
Chill in freezer for 15 minutes.
Bake for 10-12 minutes.
To a jug add eggs and caster sugar. Whisk in fresh lemon juice and passionfruit pulp. Add butter and stir to combine.
Microwave on medium for 7-10 minutes, stirring at 1 minute intervals.
Allow to cool.
Sandwich a heart base and a heart outline together with the passionfruit curd.

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