Baker Lou Street

American style chewy Oreo Brownie

Just when you thought you didn’t need another brownie recipe! Well, you will definitely need to file this one! Made with brownie sugar for an extra rich taste and texture and using spelt flour so you can feel less guilty when tucking into a second slice!

These get better with age and still taste amazing 10 days later! I mean who doesn’t love a little Oreo cookie once in a while right? Especially when they’re half price in the supermarket!

Recipe makes a small rectangle tin which cuts into approximately 12-14 serves

INGREDIENTS-

140 gm of salted butter
140gm of dark chocolate chopped
3 eggs from the fridge
250 gm of brown sugar
125 gm of spelt flour
25 gm of cocoa
2 tsp of vanilla essence
1 packet of Oreo Doubles

METHOD-

Line a small rectangle tin with baking paper. Preheat the oven to 170 c.
Melt the chocolate and butter together in a heat proof container for 1 minute in the microwave.
Whisk the eggs and brown sugar together. Add the melted chocolate and butter and combine with the whisk. Fold in the cocoa and flour very gently with a spatula and spread the mixture into the tin.
Place the Oreo cookies however you like on top. Bake on the top rack of oven for 26 minutes. Turn oven off and allow brownie to rest in the oven for a further 7 minutes.
Cut warm for a goey chewy mess or refrigerate until cold for a fudgey chewy square with a crispy little top!

Store in an airtight container for 2 weeks.

Fresh Berry Galettes

A wonderful Winter treat for a weekend brunch. Fresh berry galettes are incredibly easy to make with this very easy, rustic pastry recipe. Use plain flour if you wish and berries of your choice. The same pastry works well when making a savoury version, using roasted tomato, cheese, fresh herbs or even bacon and salami- whatever you fancy really!

I like to make the pastry the night before so that I am ready to go first thing in the morning and with no waiting for the pastry to chill.

The recipe makes approximately 8. Double the recipe if you’ve got a big crowd for brunch!

INGREDIENTS-

1 1/2 cups of spelt flour
1/4 cup of almond meal
2 tsp of sugar
150 gm of salted butter, cut into very small cubes
7 tbs of iced water
1 tsp of vinegar
1 punnet of strawberries
1 punnet of blueberries
blueberry jam
2 egg yolk mixed with a dash of milk , to brush over pastry.

METHOD-

To make the pastry, combine the flour, almond meal, salt and sugar in a large bowl.
Rub the butter into the flour until mixture resembles coarse crumbs.
Drizzle the iced water and vinegar over the flour and mix very quickly with your fingers. Place the dough onto a bench lightly dusted with flour and gently fold a couple of times.
Shape the dough into a disc and rest it on a piece of baking paper. Press down slightly and then place another sheet on top. Refrigerate for 2 hours.
Remove the pastry from the fridge and preheat your oven to 180c.
Roll the pastry out to a large sheet, Use a small saucer as your template to cut out small circles. Place the circles on trays lined with baking paper.
Spoon a little jam into the centre of each circle. Cut the strawberries into smaller portions and arrange together with the blueberries on top of the jam.
Fold the rim of the pastry fives times, pressing down firmly and overlapping the dough as you go around.
Brush the crust with your egg wash and sprinkle extra sugar over the top.
Bake in the oven for approximately 25 minutes or until firm and golden brown.

Serve warm with ice cream or double cream.

Chicken, Pesto pies with Spinach and Broccoli.

You’ve got to admit, a good pie with a delicious hearty filling, encased in crisp golden puff pastry is pretty hard to beat on a chilly Winter’s evening. Such a classic comfort food loved by everyone! Pies are also a great way to sneak in a few nutritious veggies, hidden amongst a delicious creamy sauce, such as classic chicken pesto filling.

These pies are really simple to make using ready-made puffy pastry and a deliciously satisfying filling that’s done in 25 minutes. Make the casserole the night before to avoid pie bottoms becoming soggy.

The recipe makes 6 pies.

I found my little pie tins at Kmart in the baking section. If you are having trouble finding some tins, you can also make this recipe in a large casserole dish and just simple cover with a pastry lid. Some little white ramekins would also work well.

INGREDIENTS-

700 gm of chicken thigh fillet
1/2 brown onion chopped finely
190 gm jar of basil pesto
400 ml of thickened cream
1 cup of hot vegetable stock
1 large handful of fresh spinach leaf
200 gm of broccoli roughly chopped
5 or 6 sheets of puff pastry thawed
1 egg yolk with 1 tbs of milk whisked together to brush over pies

To make the filling-

Chop the chicken into small pieces and fry on medium heat in a heavy based saucepan with olive oil. Add the chopped onion also.
When the chicken is nicely browned and cooked through, add the jar of basil pesto and cream. Turn the heat down to low and add the hot stock also.
Simmer away for a further 10 minutes before finally adding the broccoli and spinach.
Turn the heat off and and allow the casserole to cool on the bench for 30 minutes before refrigerating.

To assemble the pies-

Preheat the oven to 180c. Cut large circles of pastry ( use a saucer as a template) and press into the pie tins. Make a neat little folded edge around the rim of the tin.
To prevent a soggy bottom pie, I like to pre bake the bottom of the pie slightly. Make two incisions with a knife on the pie bottom and bake for 10 minutes. Pastry will puff up a little but you can press it down again as you spoon in the filling.
Cool the pie bottoms for 10 minutes. Spoon in the filling and brush the edges with the egg wash. Place the lids on top and seal the edges by pressing together. Brush again with egg wash. Make one or two incisions in the top of pie and bake for 25-30 minutes.

Vegan Pikelets

Here’s a fabulous little pikelet recipe I use at the centre for the children’s morning and afternoon tea. The recipe has no dairy or egg and can be enjoyed by everyone. Just add berries or a little diced tinned apple and cinnamon to the mix to make an extra delicious breakfast or an after-school snack.

The recipe makes a nice big batch, approximately 30.

Pikelets will stay fresh in an airtight container, stored in the fridge for three days.

INGREDIENTS–

1 kg of Organic self raising flour
200 gm of brown sugar
1 tsp of baking powder
4 tsp of egg replacer ( see note below about egg replacer)
200 gm of melted Olive oil Nuttelex butter
1 tsp of salt
1 litre of Organic rice milk
1 tsp of vanilla extract

Note- Egg replacer is now more readily available in the baking aisle of Woolworths. It can also be found at most Organic grocery stores. One teaspoon of egg replacer powder mixed together with a tablespoon of water can be made into a paste which then replaces one egg.

METHOD-

Measure the egg replacer into a small dish and add enough water to make a smooth paste.
Sift the flour into a large mixing bowl and add the brown sugar, salt and baking powder.
Pour the milk, melted butter, vanilla extract and the egg replacer into the bowl and combine with a whisk to make a smooth batter.
Place a large frying pan over medium heat and add a little oil.
Place tablespoons of the mixture into the hot pan. Once bubbles start to appear on the surface of the pikelet, flip them over and cook for a further minute.

Serve pikelets warm with jam or honey.

Keto Chocolate Almond Butter Brownie

I love to enjoy a little sugary treat each day as part of my daily routine. However, with Easter holidays just round the corner, I have been extra careful in limiting my daily intake of sugar and alcohol and leaning more towards a Keto diet, which means, increasing the protein and fats and cutting down quite significantly on the carbohydrates and sugars.

These Keto brownies have been my saving grace, unbelievably chocolatey and moist with no sugar or gluten and such a simple, super easy recipe to whip up. The recipe makes a nice big batch which cuts into 16 squares and they stay fresh in a container for up to two weeks in the fridge.

INGREDIENTS–

50 gm of almond meal
50 gm of flaxseed meal
50 gm of cocoa
100 gm of Monk Fruit Sweetener ( can purchase in the supermarket or any organic wholefoods shop)
1 tsp of baking powder
100 gm of 85 % cocoa solid dark chocolate, chopped
5 eggs
1 tsp of vanilla extract
280 gm of salted butter
150 gm of almond butter ( can also purchase in the supermarket or organic wholefoods shop)
60 gm of flaked almonds

METHOD-

Preheat oven to 180c. Line a large rectangle tin with baking paper.
Melt the chopped chocolate and butter together by either placing in a heatproof bowl, over a saucepan of simmering water or in the microwave for 1m 30 seconds. If using the microwave, be sure to give a little stir every 30 seconds. Set aside to cool.
Place the eggs, vanilla and Monk Fruit Sweetener into a large bowl and whisk until combined. Add the chocolate mixture and continue to whisk till thick and glossy.
Slowly fold in the Almond Meal, Flaxseed Meal, baking powder and cocoa till just combined.
Spread the mixture into the prepared tin and top with spoonfuls of almond butter. Scatter the flaked almonds on top and bake in the oven on the top shelf for 18 minutes.
Allow to chill completely before cutting into squares.

Gluten Free Chicken, Cranberry and Almond burgers

INGREDIENTS-

500 gm of Free Range or Organic chicken mince
80 gm of almond meal
40 gm of flaked almonds
1 egg
2 Tbs of Barbeque sauce
1 tsp of dried thyme
1/2 punnet of chopped cherry tomatoes
1/2 cup of dried cranberries
10 fresh leaves of basil, chopped
1/2 red onion chopped finely
1 tsp salt
olive oil for frying

METHOD-

Preheat the oven to 170c.
Combine all the ingredients into a large mixing bowl and mix with clean hands.
Shape the mixture into patties and fry on medium heat for three minutes on each side.
Place them on a baking tray and cook for a further 25 minutes.
Serve with salad and a nice relish or sweet chilli sauce.

Matt’s Gluten free Chocolate Velvet Birthday Cake

If you’re a fan of the ultra rich, dense and fudgy sort of chocolate cake, then this is the one for you! The ultimate celebration cake and crowd pleaser. You really can’t go wrong with a good chocolate cake!

Recipe makes a large cake which cuts into 16 serves.

INGREDIENTS-

400 gm of dark chocolate
400 gm of salted butter
300 gm of brown sugar
10 eggs separated
80 ml of Cointreau
2 tsp of vanilla extract
80 gm of walnuts, processed to make walnut meal
200 gm of almond meal

For the Chocolate Ganache Top-

200 gm of dark chocolate, chopped
250 ml of thickened cream
25 gm of salted butter
extra walnut halves to decorate

METHOD-

Pre heat the oven to 170 c.
Grease and line a 24 cm round cake tin with baking paper.
Melt the chopped chocolate and butter together in a medium size mixing bowl. Do this by standing the bowl over a saucepan of simmering water. Do not allow the bowl to touch the water. Stir gently until the butter has melted and the mixture is smooth. Allow to cool for 10 minutes.
In the meanwhile, beat the egg whites in a clean, dry mixing bowl until soft to medium peaks have formed.
Place the almond and walnut meal, brown sugar, vanilla, Cointreau, egg yolks and the slightly cooled chocolate/butter mixture all into a large bowl and whisk together.
Fold the egg whites very gently into the mixture until combined.
Pour the mixture into the prepared tin and bake for 45-50 minutes.
Allow the cake to cool completely before icing.
To make the ganache, pour the cream into a heavy based saucepan and heat on medium heat till the cream starts to simmer.
Take the cream of the heat and add the chopped chocolate and butter. Let the chocolate sit in the cream for two minutes, before slowing stirring with a wooden spoon.
Spread the ganache onto the cooled cake and decorate with walnuts.

Vegan Chocolate Puffed Cereal Bar- Gluten Free

I’m super excited to share with you this vegan friendly sweet treat, made with a healthy blend of air puffed grains, almond butter, rice syrup, flaxseed meal and dark chocolate. It’s that one little recipe you’ll want to keep handy for occasions when you are really needing a little boost in your day- wholesome ingredients, no baking required, 100% vegan, gluten free and absolutely delicious!

Recipe makes a medium size tin which cuts into approximately 16 squares.

INGREDIENTS–

125 gm of puffed multigrain- I use a blend of puffed brown rice, puffed spelt, puffed buckwheat and rice bubbles all purchased from any good Organic bulk foods retailer. ( Wray Organic, The Source Bulk Foods, Naked Foods)

250 gm of almond butter
250 gm of Rice Syrup
40 gm of Flaxseed meal or Linseed meal
1/4 tsp of salt
300 gm of 80% cocoa solid dark chocolate
25 gm of olive oil
whole walnuts to decorate

METHOD-

Line a medium square tin with baking paper.
Combine the puffed cereal, salt and flaxseed meal in a large bowl.
Place the almond butter and rice syrup into a small heavy based saucepan and stir on gentle heat until the mixture is warm and runny.
Pour the mixture over the puffed cereal and mix well with a spatula. Press the mixture firmly into the tin using the ball of your hand. It’s a good idea to do this with a your hand slightly damp and that way it doesn’t stick.
Chill the slice for an hour or so before covering with chocolate.
Break up the chocolate and place in a microwave safe container, along with the olive oil and microwave for one minute, gently stirring after 30 seconds.
Spread the chocolate evenly over the top and decorate with walnuts. Chill for two hours and cut into 16 squares.

Store in an airtight container in the fridge for 10 days.

Big Batch Rolled Spelt Muesli Cookies

Perhaps the best Muesli cookies you’ll ever make! A melt -in -the mouth texture with a slight chew, delicious, addictive and ideal for breakfast on the go! Full of ingredients to keep you feeling satisfied and super-charged.

The recipe makes a nice big batch! I love to make these quite large so that they are almost like a breakfast or a lunch replacement, however, feel free to make smaller size ones to fit in the kid’s lunchboxes.

INGREDIENTS-

– 550 gm of Spelt flour
– 400 gm of Granola
– 320 gm of rolled Spelt grain ( see note below)
– 2 tsp baking powder
– 2 tsp of baking soda
– 1/2 tsp of salt
– 2 tsp of cinnamon
– 100 gm of whole hazelnuts, roughly chopped
– 100 gm of Macadamia nuts, roughly chopped
– 100 gm of dried cranberries
– 60 gm Pepitas
– 40 gm of Chia seeds
– 500 gm of salted butter
– 100 gm of raw honey
– 250 gm of brown sugar

Note- Rolled Spelt grain looks similar in appearance to rolled oats. If you can’t find them, you can substitute with rolled oats. Purchase at any good Wholefoods shop or the Source Bulk Foods.

METHOD-

1.Line three trays with baking paper and preheat the oven to 180c.
2. Place the brown sugar, honey and butter into a heavy based saucepan and cook on low heat until the sugar and butter has dissolved. Stir occasionally with a wooden spoon.
3. Combine all the dry ingredients into one large mixing bowl. Add the melted butter mixture and mix well. I use my hands for this part to thoroughly combine.
4. Place the mixture into the refrigerator for 30 minutes.
5. Roll mixture into balls approximately 80gm. Place them on the baking trays and press down quite flat. Make sure they are well spaced apart as they will spread.
6. Bake in the oven for 20 minutes.

Muesli cookies keep well in an airtight container for up to 10 days.

Tip- Use wet hands to roll the balls, as mixture is quite sticky!

Toblerone No Bake Cheesecake made with Milk Chocolate Digestives

It really is as easy as beating the Philly, whipping the cream and pouring in the melted Toblerone to the mix! What’s even better is that there’s no baking required for this ultra rich, but surprisingly light and airy dessert to die for. Made extra special with milk chocolate Digestive biscuits, hidden pieces of Toblerone and finished with fresh berries and cream- this recipe will surely become the new family favourite!

The recipe makes a medium size tin, approximately 20- 20 cm and serves 10 people.
You will need the full block of 360 gm King size Toblerone for this recipe, so don’t even think about breaking off a sneaky piece of triangle for yourself!

INGREDIENTS-

For the base-

– 350 gm of milk chocolate digestive biscuits
– 50 gm of almond meal
– 200 gm of melted butter
– 60 gm of chopped Toblerone

For the filling-

– 500 gm of softened cream cheese
– 150 gm fine raw sugar
– 400 ml of thickened cream
– 250 gm of chopped Toblerone chocolate
– 2 tsp of vanilla extract

To decorate-

– fresh berries of your choice
– 40 gm of Toblerone
– 200 gm thickened cream
– 40 gm of sifted cocoa powder
– 2 tsp of icing sugar

METHOD-

Line a 22 cm round cake tin with baking paper. Process the biscuits in the food processor until fine. Combine them together in a bowl with the almond meal and chopped Toblerone.
Add the melted butter. Press the mixture into the base and around the sides of the tin. Place the tin in the freezer.
Place the chopped chocolate in a small microwave proof container and melt in the microwave at 20 second intervals for one minute. Give the container a little tap and a slight stir with a teaspoon after each interval.
Using an electric mixer, beat the thickened cream until medium to firm peaks form. Transfer the cream to another bowl and set aside.
Using the same mixing bowl, beat the cream cheese, vanilla and sugar altogether until smooth.
Add the melted chocolate and continue to beat till well combined. Be sure to scrape the sides and bottom of the bowl and beat for a further 10 seconds.
Turn off the mixture at this point and gently fold through the whipped cream with a spatula.
Pour the mixture into the prepared tin and level the top with the back of a spoon.
Refrigerate for 4 hours or overnight before decorating.
To decorate the top, whip the cream, cocoa and icing sugar together until thick. Pipe the cream around the edges of the cheesecake and decorate with chopped Toblerone and berries. Sift a little extra cocoa in the centre.

Keep the cheesecake refrigerated in an airtight container for 5 days.