bites

SCRUMMY BAKERS BAR – Recipe

Posted on by misterbowtie

MANGO MATCHA BAR Ingredients:

  • 200g Rolled Oats
  • 2 Ripe Banana / 1 Cup 256g Plain Greek Yogurt
  • 1/4 85g Cup Honey
  • Zest & Juice of 1/2 lemon/lime
  • 4-5 Tablespoons Flax Seeds / dried mangoes
  • Pinch of Salt
  • Matcha Powder (to dust) Or…
  • White sesame, toasted
  • Desiccated Coconut, unsweetened (to roll in)

 

METHOD:

  1. Toast sesame in a pan over medium heat, stirring frequently until brown and fragrant.
  2. In a bowl, combine oats, sesame, salt, chopped dried mangoes (bite size) and flax seeds.
  3. In another bowl, whisk together the yogurt, lemon juice and honey.
  4. Mix together with the dried ingredients until well combined.
  5. In a cling wrap or baking paper-lined pan, place the mixture in and press to compress into a bar of desired thickness and size.
  6. Freeze until firm enough to slice, remove from pan and slice into small bars of choice. Store in an airtight container and keep in the fridge till needed.
  7. Dust with matcha powder before serving for best presentation.

 

 

PEANUT BUTTER CHOCOLATE BITES Ingredients:

  • 40g 1/4 cup Cashew Nuts, toasted
  • 30g 1/4 cup oats
  • 100g cup natural Peanut butter
  • 20g honey
  • 2 Tablespoons Flax Seed
  • 35g Dried mulberries
  • Dark Chocolate, bittersweet 80%
  • Sea Salt

 

METHOD:

  1. Toast cashew nuts in a pan over medium heat until brown and fragrant.
  2. Add all ingredients except chocolate and salt into a processor.
  3. Blitz until a fine paste.
  4. Press into small bite sized molds, pressing firmly to ensure the mold is properly filled.
  5. Freeze until solid and pop out of the molds onto a lined tray. Allow to come to room temperature.
  6. Melt the chocolate in short 10 second intervals until smooth.
  7. Place some melted chocolate on top of each cube, and sprinkle a tiny pinch of salt over each one.
  8. NOTE: If you do it whilst the cubes are too cold, chocolate will set faster. I would recommend doing a few then adding the salt, and repeating with the rest.

 

SPICED COCOA BALLS Ingredients:

  • 100g Unsweetened Tahini
  • 70g Rolled Oats
  • 1/2 Tablespoon Ground Cinnamon
  • 1/2 Tablespoon Cocoa Powder, Unsweetened
  • 4-5 Tablespoons Uncrystallised Ginger, Chopped
  • 20g Honey
  • Extra Cocoa Powder for rolling

 

METHOD:

  1. Combine all ingredients and mix until well combined.
  2. Roll into bite sized balls and keep airtight and chilled until needed.
  3. Roll in cocoa powder, toasted sesame seeds or coconut.

BANANA-ZING TRUFFLE SLICE = Original Recipe

Posted on by misterbowtie

INGREDIENTS:

  • 500g bittersweet Dark Chocolate (70-80%), Coarsely Chopped
  • 250ml Thickened Cream
  • 250g Milk Chocolate, Coarsely Chopped
  • 150g Sour Cream
  • Juice of 1 Large Lemon
  • 2 Medium sized Bananas, thickly sliced

METHOD:

  1. Grease with nonstick cooking spray and line a 20 x 40cm baking tray with baking paper, with extra length of overhanging baking paper (for easier removal of slice later one).
  2. Squeeze the lemon juice into a small tupperware or container.
  3. Slice bananas into 1/2cm thick slices with knife at 45 degrees angle to get longer slices. Toss in lemon juice, coating both sides of each slice. Cover and keep chilled until needed.
  4. Bring the thickened cream just to a boil, pour over the coarsely chopped dark chocolate and allow to sit for a minute or two.
  5. Stir with spatula until combined, adding as little bubble as possible.
  6. If the chocolate doesn’t melt, nuke it through the microwave or over a gentle double boiler.
  7. Pour into tray gently, spreading with palette knife until even.
  8. Allow to set in fridge until firm for 30 minutes.
  9. Once the first layer is set, place both the sour cream and the coarsely chopped milk chocolate into a heat proof bowl.
  10. Over a pot of simmering, hot water, place the bowl of chocolate and sour cream on top, stirring occasionally until combined.
  11. Pour over the first layer and spread until it is evenly distributed and as neat as possible, as it is your final layer.
  12. Haphazardly place your banana slices all over the last ganache layer and slightly push them in.
  13. Allow to set in fridge before slicing with a hot knife.
  14. Keep chilled when not serving. Do not stack these delicate desserts.

CRUMBLE-TOP CHEESY BITES = Original Recipe

Posted on by misterbowtie

IMG_2273

CHEESY BITES = Ingredients:

  • 125g cold cubed butter
  • 1 generous pinch cayenne pepper
  • 1 generous pinch mustard powder
  • 75 g cheddar cheese
  • 175 g plain flour
  • ½ tsp salt
  • 1 egg
  • 50 g blue cheese, such as Stilton

METHOD:

  1. Preheat oven to 190 degrees Celsius.
  2. Whisk together flour, mustard powder, cayenne pepper and salt.
  3. Rub together or process the cold butter with the dry ingredients mix until it resembles coarse breadcrumbs.
  4. Grate the blue cheese and cheddar into a bowl and mix gently to combine.
  5. Beat an egg in a small bowl and pour half into the cheese mix and press together to form a dough.
  6. Line two trays and shape about 40 small balls, slightly flattened into flat cylinder shapes and set aside.

POPPYSEED  BUTTERY CRUMBLE = Ingredients:

  • 75 g cold butter (crumble)
  • 100g Plain flour
  • 2/3 Teaspoon Baking Powder
  • 2 handful crumbled shortbread biscuits
  • 2 Tablespoons Poppyseed

METHOD:

  1. Place all the ingredients into a processor and blend until it just begins to resemble mince meat. Otherwise, rub the butter into the flour until it looks like coarse breadcrumbs, and then crumble the shortbread biscuits into the mixture, and stir through the remaining ingredients.
  2. Using the left over beaten egg, egg wash the cheesy biscuits, then lightly pack the crumble mixture on top of each biscuit.
  3. Bake for 15 minutes, allow to cool slightly before transferring onto wire rack to cool completely.
  4. Consume within 2 weeks.