WHEN THE KIDS COME HOME STARVING AFTER A LONG DAY AT SCHOOL, IT HELPS TO HAVE A FEW HOMEMADE SPECIAL TREATS AT THE READY. HERE ARE A FEW OF OUR FAVOURITES
FRESH MARGHERITA PIZZAS
MAKES 4 PREP 5 MINUTES COOK 5 MINUTES
4 wholegrain Real Foods sorghum thins 2 tablespoons pizza sauce 3 cherry tomatoes, sliced 1 cheese stick, thinly sliced Small fresh basil leaves, to serve
1 Preheat grill on medium-high heat. 2 Leaving a 1cm border, spread thins evenly with pizza sauce. Place on a tray. Grill for 2 minutes or until thins just start to brown. Make sure you watch the thins under the grill as the edges can start to burn. Arrange tomato slices on thins, then top with cheese. Sprinkle with basil. Serve. NUTRITION: (per pizza) 210kj; 1.9g fat; 1g sat fat; 1.8g protein; 5.9g carbs; 0.9g fibre; 4mg chol; 111mg sodium.
SUPER-FAST MINI SALAMI PIZZAS
MAKES 4 PREP 5 MINUTES COOK 5 MINUTES
4 wholegrain sorghum thins 2 tablespoons pizza sauce ¹⁄³ cup grated pizza cheese 1 salami (twiggy) stick, thinly sliced Finely chopped fresh chives, to serve
1 Preheat grill on medium-high heat. 2 Leaving a 1cm border around edge, spread thins evenly with pizza sauce. Sprinkle with cheese. Top with salami. Place on a baking tray. Grill for 2 to 3 minutes or until cheese is golden and melted. Make sure you watch the thins under the grill as the edges can start to burn. Sprinkle with chives. Serve. NUTRITION: (per pizza) 350kj; 4.1g fat; 2g sat fat; 5.1g protein; 6g carbs; 0.8g fibre; 9mg chol; 199mg sodium.
CRUNCHY NUTTY CORNFLAKE COOKIES
MAKES 22 PREP 20 MINUTES (PLUS COOLING) COOK 15 MINUTES
125g butter, softened ¹⁄³ cup caster sugar ¹⁄³ cup firmly packed brown sugar 1 teaspoon ground ginger ¾ cup wholemeal self-raising flour ½ cup self-raising flour ¼ cup milk 2 cups cornflakes 22 pecans
1 Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper. 2 Using an electric mixer, beat butter, sugars and ginger in a bowl until light and fluffy. Add flours. Beat on low speed until just combined. Add milk. Beat until dough comes together. Using a wooden spoon, stir in cornflakes. 3 Using 1 tablespoon of mixture at a time, roll into balls. Place balls 5cm apart on prepared trays to allow room for spreading. Flatten slightly. Top each with 1 pecan. Bake for 12 to 14 minutes, swapping trays after 8 minutes, or until light golden. Stand for 5 minutes on trays. Transfer to a wire rack to cool. Serve. NUTRITION: (per cookie) 498kj; 6.5g fat; 3.2g sat fat; 1.5g protein; 13.7g carbs; 0.9g fibre; 10mg chol; 114mg sodium.
TROPICAL COCONUT SQUARES
MAKES 24 PREP 20 MINUTES (PLUS OVERNIGHT
REFRIGERATION) COOK 5 MINUTES YOU’LL NEED TO START THIS RECIPE 1 DAY AHEAD
½ cup light coconut milk ½ cup honey ¹⁄³ cup caster sugar 125g butter, chopped 2 cups shredded coconut 3 cups puffed rice 4 Weet-bix, crushed ²⁄³ cup finely chopped dried apricots ²⁄³ cup finely chopped dried mango ²⁄³ cup finely chopped dried apple ²⁄³ cup dried pineapple pieces 2 tablespoons dried cranberries
1 Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above long sides. 2 Place coconut milk, honey, sugar and butter in a small saucepan. Cook over medium heat until butter is melted. Bring to the boil. Reduce heat. Simmer for 3 to 4 minutes or until mixture reduces and thickens slightly. 3 Meanwhile, combine shredded coconut, puffed rice, Weet-bix, apricot, mango, apple and pineapple in a bowl. Make a well in the centre. Add hot honey mixture. Stir well to combine. Press mixture into prepared pan. Sprinkle with cranberries, pressing lightly into slice to secure. Refrigerate overnight until firm and set. Cut into squares. Serve. NUTRITION: (per square) 848kj; 9.9g fat; 7.6g sat fat; 1.7g protein; 26g carbs; 2.9g fibre; 9mg chol; 87mg sodium.
MILO THUMBPRINT COOKIES
MAKES 12 PREP 30 MINUTES (PLUS COOLING) COOK 20 MINUTES
125g butter, softened 1 teaspoon vanilla extract ½ cup firmly packed brown sugar 1 egg ½ cup Milo ½ cup almond meal 1¼ cups plain flour ¼ cup strawberry jam
1 Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper. 2 Using an electric mixer, beat butter, vanilla and sugar in a bowl until light and fluffy. Add egg, beating well to combine. Using a wooden spoon, stir in Milo, almond meal and flour until combined. 3 Using damp hands, roll 2 level tablespoons of mixture into balls. Place balls onto prepared baking trays 6cm apart to allow room for spreading. Flatten slightly. Using your thumb or the back of a spoon, make a 3cm-wide indentation in the centre of each cookie. Fill each hole with ½ teaspoon jam. 4 Bake for 15 to 20 minutes, swapping trays after 10 minutes, or until light golden. Using remaining jam, top up holes with another ½ teaspoon jam. Cool on trays. Serve. NUTRITION: (per cookie) 946kj; 11.8g fat; 6.2g sat fat; 3.6g protein; 26.4g carbs; 1.5g fibre; 36mg chol; 94mg sodium.
TROPICAL COCONUT + MAKE AHEAD