Love Cake Tamarillo, Blueberry & Pear Crumble

By our friends at Love Cake New Zealand

Love Cake are dedicated to creating delicious baking mixes and pantry essentials that are free from common allergens, so that those with food allergies and intolerances don't have to miss out on the joy of home baking.

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Ingredients:

• 6 Ripe Tamarillos

• 1 cup oob Organic Blueberries (frozen or fresh)

• 2 Pears (peeled and diced into small cubes)

• ⅓ cup firmly packed Soft Brown Sugar

• 2 Teaspoons Ground Cinnamon

• Zest of 1 Orange

• 1 cup Love Cake Plain Flour

• ½ cup firmly packed Soft Brown Sugar

• 60g Dairy-Free Butter

• ½ cup Gluten-Free Rolled Oats

• ½ cup Shredded Coconut

Method:

1. Preheat oven to 200℃ or 180℃ fan forced.

2. Cut tamarillos in half and scoop out their flesh into a large bowl. Add diced pears, blueberries, brown sugar, cinnamon and orange zest. Mix until everything is evenly coated.

3. Spoon tamarillo mixture into your baking dish and set aside.

4. In a separate bowl place Love Cake plain flour, brown sugar, and dairy-free butter. Rub butter into the flour and sugar using your fingertips until fine breadcrumbs form.

5. Stir in your gluten-free rolled oats and shredded coconut in the breadcrumbs. Sprinkle crumble mixture evenly over the fruit in the baking dish.

6. Place crumble in the middle shelf of the oven and bake for 20-25 minutes until crumble topping is beautifully golden and you can see the fruit bubbling way underneath.

7. Serve warm from the oven, accompanied with a dollop of your favourite ice-cream or dairy-free coconut yoghurt.

Easy Blueberry Crumble

By Leah Itsines from @leahitsines and https://www.leahitsines.com.au

This is a super super delicious and simple apple crumble that tastes delicious. 

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Ingredients: 
800g oob organic blueberries 
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
200ml apple juice 
2 cups organic rolled oats 
1/4 cup flaked coconut
2 tbsp cacao nibs 
2 tbsp sunflower seeds
1/4 cup peptia seeds 
1/4 cup almond flakes 
1/4 cup honey, warmed 

Directions: 

1. Pre-heat oven to 170 degrees celsius. 

2. In a deep pot, add frozen berries and heat over a medium heat. Add apple juice, vanilla extract and 1/2 tsp of cinnamon. 

3. Cook for 15 – 20 minutes – stirring occasionally until the blueberries have softened. Add more water or apple juice if you need!

4. In a seperate, but large mixing bowl, combine rolled oats, coconut, remaining cinnamon, honey, almond flakes, sunflower seeds and peptia seeds. Mix well. 

5. In a baking dish, place your blueberry mixture over the bottom and scatter the crumb mixture over the top. 

6. Bake for 20 minutes, or until the crumble is lightly golden.

7. Remove from oven and serve hot with yoghurt!

Vegan Banana Blueberry Muffins

By Libby from @epsilonhair and @libbywhaley

Libby's based in Tauranga (NZ) where she runs her own salon Epsilon Hair. She's overcome health obstacles with a more natural and organic diet, which has also shaped her passion today as she shares her experience with others. Find out more about Libby's story here. 

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Recipe makes 12 large muffins OR 12 medium and 12 mini muffins.

Ingredients

• 2 ½ cups Zentrofan 7 grain flour

• 1 c organic coconut sugar

• 3 tsp baking powder (GF if you have it)

• 1 tsp cinnamon

• 1 tsp himalayan sea salt

• 3 c oob bananas (defrosted and mashed)

• 1/3 c olive oil

• 1 ¼ c unsweetened almond milk

• 1 ½ tsp vanilla bean paste juice of half a lemon

• 1 – 1 ½ c oob blueberries

• ¼- ½ c walnuts

Method

1. Preheat oven to 190 degrees fanbake. Oil or line muffin trays.

2. Mix together dry ingredients.

3. Mash the bananas thoroughly. Mix together with remaining wet ingredients.

4. Add the wet and dry ingredients together and combine, then add the blueberries and walnuts – break the walnuts into small pieces .

5. Pour into muffin trays.

6. Cook for 18 – 22 minutes.

NB:

Zentrofan flour has been air milled without heat to protect the nutrients. The 7 grain version is only 60% wheat, with added rye, barley, oat, millet, rice and corn flours to reduce the gluten and add nutrients. You could substitute this for any flour you prefer.

You could use any non-dairy milk if you don’t have almond milk.

I particularly like walnuts in this recipe but you could use any type of nuts – sliced almonds work well – or keep them nut free (remember to use a different type of milk if these need to be nut free). You could even use dairy free dark chocolate chips - Libby x

Healthy Choc Chip Blueberry Muffins

By Paige from @paigescelly and @uncomplicatedfitness

Paige is a busy mother of two (under two), living a busy life playing, exploring and having fun with her kids (and of course always cleaning, cooking & baking). Paige is passionate about fitness & healthy living, with a focus on living plastic free. She gets peace of mind with her yoga practice... and by feeding her kids organic food she knows they're getting the very best nutrition.. 

Follow Paige's journey on Instagram: @paigescelly and @uncomplicatedfitness

Ingredients

• 2 cups (240g) whole wheat or gluten-free* flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
• 2 large egg whites, room temperature
• 1 ½ tsp vanilla extract
• ¾ cup (200g) oob organic banana (defrosted + mashed)
• ¼ cup (60g) plain nonfat Greek yogurt
• 3 tbsp (45mL) honey
• ¼ cup (60mL) nonfat milk
• 1 cup (140g) oob organic frozen blueberries
• 2 tbsp (28g) dark chocolate chip

Method

1. Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray. 
2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. 
3. Stir in the oob organic mashed banana and Greek yogurt, mixing until no large lumps of yogurt remain. 
4. Stir in the honey.
5. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour in 3 equal portions.) 
6. Gently fold in the oob organic blueberries and chocolate chips.
7. Evenly divide the batter between the prepared muffin cups. Bake at 350°F for 16-19 minutes, or until a toothpick inserted into the center comes out clean. 
8. Cool in the muffin cups for 10 minutes before carefully transferring to a wire rack.

raspberry choc jelly

By Sheridan from Sheridan Joy

Sheridan Joy Austin is a speaker, nutrition consultant, recipe creator and writer. She is a qualified holistic Nutritionist and a certified Gut and Psychology Syndrome (GAPS) practitioner, whereby she uses food as medicine to support health and vitality. Follow her journey via her blog at www.sheridanjoy.com or on Instagram @sheridanjoyaustin

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Seriously delicious and decadent. It is kind of like a healthy Turkish Delight rip-off. It is sugar free, gut loving and absolutely nutrient dense. They make the perfect after dinner treat for guests or just yourself, or a quick snack in the morning or afternoons. 

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RASPBERRY JELLY

INGREDIENTS

• 1 cup thawed organic raspberries (if there is juice from the raspberries from thawing, do not discard and just include it with the mix as it will intensify the flavour) I use the brand oob organic 
• 2 1/2 cups filtered water 
• 1 lemon juice
• 2 tsp vanilla essence 
• 3 Tbsp gelatin
• 1 tbsp of your choice of sweetener, 10-15 drops liquid stevia, or monk fruit or Lakanto added to taste 

METHOD

1. Blend 2 cups of the water with the raspberries on high for at least one minute. If using a granulated sweetener, add to this mix as well and blend with the raspberries. 

2. Using a strainer or a muslin cloth, pour the blended mix through and into another bowl and discard the seeds. Keep the strained mix reserved just for a moment. 

3. Combine the gelatine and the remaining 1/2 cup of water to 'bloom' the gelatine. This means that the gelatine will absorb the water and become a thick mass. 

4. In either your Thermomix or a low heated saucepan, add the gelatine mix and just a splash of the strained raspberry mix to heat through the gelatine so it dissolves/melts. Continue to stir through until well combined which will not take long. We are only adding a splash of the raspberry mix because we want to keep the nutrients in the raspberries in tact, for example heat destroys vitamin C. 

5. Remove from the heat, and pour the gelatine mix into the remaining raspberry mix along with all of the remaining ingredients. Stir until fully combined, have a little taste and decide whether you want to add a little more lemon or sweetness.

6. Pour the mix into a tin or container lined with baking paper, and place in the fridge to set. This will take a couple of hours.

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CHOCOLATE

INGREDIENTS

• 2 Tbsp cacao powder
• 2 Tbsp ghee (or coconut oil if required, though ghee tastes amazing with this!)
• Pinch of salt
• 10 drops of liquid stevia, 1 Tbsp of honey, maple syrup, or Lakanto or monk fruit sweetener to taste

METHOD

1. In a low heated saucepan, combine all ingredients and stir till everything is mixed though well. 

2. Allow to cool just slightly, a little warmth is okay, though we don't want to melt the raspberry jelly!

3. Once the jelly has set, pour the chocolate over the top so it forms a thin layer. 

4. Place in the fridge to set, or the freezer for 10 minutes if you're impatient!  

5. To serve, remove from the fridge and slice carefully to ensure you don't crack the chocolate. Enjoy with a smile! 

life changing pancakes

By Sheridan from Sheridan Joy

Sheridan Joy Austin is a speaker, nutrition consultant, recipe creator and writer. She is a qualified holistic Nutritionist and a certified Gut and Psychology Syndrome (GAPS) practitioner, whereby she uses food as medicine to support health and vitality. Follow her journey via her blog at www.sheridanjoy.com or on Instagram @sheridanjoyaustin

Ingredients

This makes roughly 15 small to medium sized pancakes. 

• 1/2 cup green banana flour
• 1/4 cup slippery elm - loosely packed 
• 1 1/2 cups coconut milk (or 1 1/4 cup for thicker pancakes) 
• 3 pastured eggs (4 if the mix is too thick or breaking apart when trying to flip) 
• 2 tsp vanilla essence or 1 vanilla pod scraped
• Pinch of salt

NOTE: I used 1 cup of water and 1/2 cup coconut cream to form my coconut milk. I use the Ayam brand of coconut cream. 

Method

1. Combine all ingredients in a bowl using a fork or whisk, ensuring there are no dry parts remaining. 
2. Allow to sit for 5-10 minutes to thicken.
3. In a medium to high heated pan with a splash of coconut oil or ghee, slowly pour the mix into small pancakes. 
4. Wait until bubbles come through the pancake, and then test to see if it can be flipped by wiggling your spatula under the pancake gently. If it breaks apart, let it sit there for a little longer as when it is ready you will be able to flip easily.
5. Flip, and then cook evenly on the other side. 
6. Reserve on a large plate, and then continue cooking the rest. 

Note: I have tested this mix a few times, so if followed correctly it shouldn't be an issue, though if it is not binding well together, you may need to let the mix sit there for a little longer to thicken some more, or if it still does not work for you, then add another egg to ensure it binds even better. 

Serve with your choice of deliciousness, though I love probiotic rich coconut yogurt and homemade blueberry jam! 

banana bread raspberry + white choc muffins

By Anthea from Rainbow Nourishments

Anthea is a food blogger and owns a raw vegan cake business in Canberra, Australia.
She loves sharing colourful vegan recipes and creating food for people.
www.rainbownourishments.com or visit Instagram: @rainbownourishments

Ingredients

Base

• 1 1/2 cup oob organic Sliced Banana, defrosted
• 1/4 cup oob organic Frozen Raspberries
• 3/4 cup plant-based milk (I used almond)
• 1 cup gluten-free flour (I used brown rice flour)
• 1/2 cup almond meal
• 1/4-1/2 cup coconut sugar
• 1 tbsp cinnamon
• 2 tsp baking powder
• 1 tsp nutmeg

To Decorate

• 1/4 cup oob organic Frozen Raspberries
• 1/4 cup chopped dairy-free white chocolate

Method

1. Preheat oven to 180C and line a muffin tray with liners.
2. Add all dry ingredients into a large bowl and mix until combined and there are no lumps.
3. In a separate bowl, mash the bananas with the back of a fork until broken down. Add mashed bananas and milk to the dry mixture and mix until combined. Add the frozen raspberries and mix until combined.
4. Spoon mixture into lined muffin tray. Sprinkle remaining raspberries and white chocolate on top.
5. Bake in oven for 15 minutes or until a skewer can be inserted into a muffin and comes out dry.
6. Cool muffins in tray for 5 minutes.
7. Enjoy immediately or store in an airtight container in the fridge for up to 5 days.

next level louise slice

By Buffy from Be Good Organics

After recovering from Graves disease with the help of a plant-based diet and lifestyle, Buffy founded Be Good Organics so she could share her knowledge and passion about this lifestyle with others. Since then, Be Good Organics has become New Zealand’s most well loved and frequented plant-based blog, with a global audience of now over 150,000. Head on over there now for more deliciously simple plant-based recipes, and easy-to-understand nutritional information! Insta @begoodorganics or www.begoodorganics.com

Ingredients

Base

• 1/2 c rolled oats
• 1/2 c almonds
• 1/2 c desiccated coconut
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 c medjoul dates about 7, loosely packed

Raspberry Layer

• 2 c oob organic raspberries defrosted
• 4 tbsp chia seeds
• 1 tbsp liquid sweetenerbrown rice syrup & coconut nectar work great here
• 1/2 tsp vanilla extract
• Juice of 1/2 a lemon
• 4 tbsp freeze dried raspberries - optional

Coconut Topping

• 1/2 c cashews soaked
• 1/4 c water
• 2 tbsp liquid sweetener
• 1/2 tsp vanilla extract
• 1/4 c coconut oil melted
• 1 c shredded coconut

Method

1. Base: In a food processor or high speed blender, blend all base ingredients, excluding dates, until finely chopped. Then add the dates and blend again until you can press the mix together in your fingers and it sticks. Pour into a lined baking tin, press until firmly packed and flat, then place in the freezer to set.

2. Raspberry layer: Blend the raspberry layer ingredients in a blender or processor until fully combined and like a liquid. Pour on the base and spread to flatten, then place in the freezer.

3. Topping: Blend all topping ingredients except the coconut oil and shredded coconut in a high speed blender until silky smooth, scraping down the sides and blending again as needed. Then, while on low, add the melted coconut oil, and blend again on high until smooth. Add the shredded coconut, pulse, then spread carefully on the jam layer. Sprinkle the coconut flakes on top, and place in the freezer for a few hours to set, or in the fridge overnight.

4. Remove, slice, and enjoy! Keeps in the fridge for up to a week, or in the freezer for 2 months.

mango + passionfruit cake

By Jordan Rondel from The Caker

Jordan is based in Auckland and makes the most amazing cakes and recipe books from her cake shop, The Caker. To celebrate the launch of our new organic diced mango, Jordan kindly created mango cakes 4 ways. Find out more on Insta @thecaker or www.thecaker.co.nz

About The Caker: We sell made to order cakes which are wholesome and delicious – not what you get from your average cake store! We focus on ingredients and taste, and all of our decorations are completely natural. …It’s important to eat the best cake in Auckland.

Ingredients

Cake

• 150g butter, softened
• 150g caster sugar
• 3 organic eggs
• 1 tsp vanilla extract
• 150g plain flour
• 50g ground almonds
• 2 tsp baking powder
• 1/2 cup Greek yogurt
• 1⁄2 cup passionfruit pulp
• 100g mango cubes, cut into 2cm cubes

Icing

• 150g butter, softened
• 2 cups icing sugar
• 125g cream cheese
• 1 tsp vanilla extract with seeds
• 3 tsp Fresh-as passionfruit powder

Decorations

• 4 tbsp passionfruit curd (store bought)
• Flecks of edible gold leaf

Method

1. Preheat the oven to 180oC fan bake. Line a 22cm cake tin with baking paper, or place 12 cupcake papers in a muffin tray.
2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
3. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
4. In 2 lots, add in the flour, ground almonds and baking powder. Add the yogurt and passionfruit pulp, and stop your electric mixer once all the ingredients are combined, do not over mix.
5. Pour the batter into the tin / muffin holes and dot in the mango cubes, pressing them down lightly with a spoon.
6. Bake for approximately 40 minutes if making a cake (or 25-30 minutes if making cupcakes) until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
7. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the passionfruit powder at the end.
8. Once the cake is cool ice the top of the cake with the icing (or pipe onto cupcakes) and decorate with passionfruit and edible gold leaf.
9. Store in an airtight container for up to 3 days.

mango + coconut cake

By Jordan Rondel from The Caker

Jordan is based in Auckland and makes the most amazing cakes and recipe books from her cake shop, The Caker. To celebrate the launch of our new organic diced mango, Jordan kindly created mango cakes 4 ways. Find out more on Insta @thecaker or www.thecaker.co.nz

About The Caker: We sell made to order cakes which are wholesome and delicious – not what you get from your average cake store! We focus on ingredients and taste, and all of our decorations are completely natural. …It’s important to eat the best cake in Auckland.

Ingredients

Cake

• 150g butter, softened
• 150g caster sugar
• 3 organic eggs
• 1 tsp vanilla extract
• 100g plain flour
• 50g desiccated coconut
• 50g ground almonds
• 2 tsp baking powder
• 1/2 cup Greek yogurt
• 160g mango cubes, cut into 2cm cubes

Icing

• 150g butter, softened
• 2 cups icing sugar
• 125g cream cheese
• 1 tsp vanilla extract with seeds 3 tsp
• Fresh-as mango powder

Decorations

• Handful of toasted coconut flakes
• Flecks of edible gold leaf

Method

1. Preheat the oven to 180oC fan bake. Line a 22cm cake tin with baking paper, or place 12 cupcake papers in a muffin tray.
2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
3. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
4. In 2 lots, add in the flour, ground almonds, coconut and baking powder. Add the yogurt and stop your electric mixer once all the ingredients are combined, do not over mix.
5. Pour the batter into the tin / muffin holes and dot in the mango cubes, pressing them down lightly with a spoon.
6. Bake for approximately 40 minutes if making a cake (or 25-30 minutes if making cupcakes) until springy to the touch and a skewer inserted in the centre comes out clean.
7. Allow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
8. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the mango powder at the end.
9. Once the cake is cool ice the top of the cake with the icing (or pipe onto cupcakes) and decorate with toasted coconut flakes and edible gold leaf.
10. Store in an airtight container for up to 3 days.

mango + fresh mint cake

By Jordan Rondel from The Caker

Jordan is based in Auckland and makes the most amazing cakes and recipe books from her cake shop, The Caker. To celebrate the launch of our new organic diced mango, Jordan kindly created mango cakes 4 ways. Find out more on Insta @thecaker or www.thecaker.co.nz

About The Caker: We sell made to order cakes which are wholesome and delicious – not what you get from your average cake store! We focus on ingredients and taste, and all of our decorations are completely natural. …It’s important to eat the best cake in Auckland.

Ingredients

Cake

• 150g butter, softened
• 150g caster sugar
• 3 organic eggs
• 1 tsp vanilla extract
• 150g plain flour
• 50g ground almonds
• 2 tsp baking powder
• 1/2 cup Greek yogurt
• 8 leaves of fresh mint, sliced very thin
• 160g mango cubes, cut into 2cm cubes

Icing

• 150g butter, softened
• 2 cups icing sugar
• 125g cream cheese
• 1 tsp vanilla extract with seeds
• 1 tsp Fresh-as mint powder

Decorations

• Fresh mint leaves
• Little flecks of gold leaf

Method

1. Preheat the oven to 180oC fan bake. Line a 22cm cake tin with baking paper, or place 12 cupcake papers in a muffin tray.
2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
3. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
4. In 2 lots, add in the flour, ground almonds and baking powder. Add the yogurt and sliced mint leaves, and stop your electric mixer once all the ingredients are combined, do not over mix.
5. Pour the batter into the tin / muffin holes and dot in the mango cubes, pressing them down lightly with a spoon.
6. Bake for approximately 40 minutes if making a cake (or 25-30 minutes if making cupcakes) or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
7. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the mint powder at the end.
8. Once the cake is cool ice the top of the cake with the icing (or pipe onto cupcakes) and decorate with fresh mint and edible gold leaf.
9. Store in an airtight container for up to 3 days.

mango + kaffir lime cake

By Jordan Rondel from The Caker

Jordan is based in Auckland and makes the most amazing cakes and recipe books from her cake shop, The Caker. To celebrate the launch of our new organic diced mango, Jordan kindly created mango cakes 4 ways. Find out more on Insta @thecaker or www.thecaker.co.nz

Ingredients

Cake

• 150g butter, softened
• 150g caster sugar
• 3 organic eggs
• 1 tsp vanilla extract
• 150g plain flour
• 50g ground almonds
• 2 tsp baking powder
• 1/2 cup Greek yogurt
• 2 kaffir lime leaves, sliced very thin
• 160g mango cubes, cut into 2cm cubes

Icing

• 150g butter, softened
• 2 cups icing sugar
• 125g cream cheese
• 1 tsp vanilla extract with seeds 3 tsp
• Fresh-as mango powder

Decorations

• finely grated zest of one lime
• Little flecks of gold leaf

Method

1. Preheat the oven to 180oC fan bake. Line a 22cm cake tin with baking paper, or place 12 cupcake papers in a muffin tray.
2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
3. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
4. In 2 lots, add in the flour, ground almonds and baking powder. Add the yogurt and sliced kaffir lime leaves, and stop your electric mixer once all the ingredients are combined, do not over mix. Pour the batter into the tin / muffin holes and dot in the mango cubes, pressing them down lightly with a spoon.
5. Bake for approximately 40 minutes if making a cake (or 25-30 minutes if making cupcakes) or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
6. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the mango powder at the end.
7. Once the cake is cool ice the top of the cake with the icing (or pipe onto cupcakes) and decorate with lime zest and edible gold leaf.

oob-er gooey chocolate raspberry brownie

Ingredients

• 200g butter
• 200g chocolate
• 4 large eggs
• 2 cups sugar
• 1 tsp vanilla essence
• 1 cup flour
• ½ cup cocoa
• 1 cup oob organic Frozen Raspberries (thawed)

Method

1. Preheat oven to 180C. Line the base of a baking tin with baking paper

2. Melt butter and chocolate together, stirring all the time. Set aside.

3. Beat eggs, sugar and vanilla essence together until combined. Fold in flour and cocoa before adding butter-chocolate mixture, gently stir until smooth.

4. Pour combined mixture into lined baking tin and sprinkle with thawed oob organic Frozen Raspberries.

5. Bake for 25 – 35 minutes or until the middle of the brownie starts to rise. Remove from the oven and allow to cool.

6. Serve with your favourite oob organic Ice Cream.

oob organic caramel tan & banana slice

Ingredients

Base & Topping

• 360g soft butter
• 1 cup sugar
• 1 tsp vanilla essence
• 3 cups flour
• 2 tsp baking powder

Filling

• 200g butter
• ½ cup golden syrup
• 800g condensed milk
• 1 bag oob organic Frozen Sliced Banana (450g)

Method

1. Preheat oven to 170C. Line the base of a slice tin with baking paper.

Base

1. Cream butter, sugar and vanilla essence. Add flour and baking powder to create a pastry dough. Divide dough into thirds. Set one third aside in the freezer for later to use for the topping. Use two thirds for the base, by pressing into lined slice tin.

Filling

1. Melt butter, golden syrup and condensed milk over medium heat, stirring all the time, until thick and golden. Pour over base. Evenly spread oob organic Frozen Sliced Banana on top of caramel filling.

Topping

1. Take remaining pastry dough from freezer and grate over the top of the oob organic Frozen Sliced Banana to form a crumble.

2. Bake for 35 – 40 mins. Serve warm with oob organic Vanilla Ice Cream.