XO Banana Brownie

Ingredients

  • 125g dark chocolate, chopped
  • 120g butter
  • 1 large overripe banana, mashed
  • 2 eggs
  • 200g caster sugar
  • ¼ tsp of salt
  • 70g GF plain flour
  • ¼ tsp baking powder
  • 1 cup Freedom XO Crunch
  • Icing sugar, to dust

Method

Step 1

Preheat your oven to 160°C and line a 24 x 18cm baking dish with greaseproof paper.

Step 2

Place the chocolate and butter in a large microwave safe bowl. Microwave for 30 seconds, stir, then repeat until the chocolate has completely melted.

Step 3

Whisk the mashed banana into the chocolate mixture, then whisk in the eggs.

Step 4

Add the sugar and salt, then sift in the flour and baking powder. Whisk until smooth.

Step 5

Pour the brownie batter into the prepared baking dish, then sprinkle the XO Crunch in an even layer over the batter.

Step 6

Place in the centre of your oven and bake for 35-40 minutes. The brownie should be cooked around the edges but still a little soft in the middle.

Step 7

Allow to cool in the baking dish for 15-20 minutes, then transfer to a wire rack to cool completely.

Step 8

Transfer to the fridge and chill before cutting to get clean slices. Cut into 12 pieces and dust with icing sugar before serving.

Rocky Road

Ingredients

  • 220g milk chocolate, chopped
  • 220g dark chocolate, chopped
  • 1 tbsp vegetable oil
  • 1 cup GF raspberry lollies
  • 1½ cup GF marshmallows
  • ½ cup almond flakes
  • 2 cups Freedom Rice Puffs

Method

Step 1

Line a 24 x 18cm baking tray with baking paper and set aside.

Step 2

Place the chocolate and oil in a large microwave safe bowl. Microwave for 30 seconds, then stir and return to the microwave for another 30 seconds. Repeat this 2-3 times until the chocolate has completely melted.

Step 3

Add the remaining ingredients into the bowl and mix well until everything is evenly coated with chocolate.

Step 4

Tip the rocky road mixture into the prepared baking tray and use a spatula to press it into an even layer.

Step 5

Place in the fridge to cool for at least 2 hours before cutting into 12 equal pieces.

Peanut Butter Honey Os

Ingredients

  • 30g butter
  • 1½ tbsp caster sugar
  • 1½ tbsp honey
  • ⅛ tsp salt
  • 3 cups Freedom Honey O Crunch
  • 2½ tbsp smooth peanut butter
  • 60g milk chocolate, chopped

Method

Step 1

Preheat your oven to 160°C and line a 12-piece muffin tray with patty pans.

Step 2

Place the butter, sugar, honey, and salt into a small saucepan. Place over medium heat and allow to melt and dissolve, stirring occasionally.

Step 3

Measure the Honey O Crunch into a large mixing bowl.

Step 4

When the honey mixture starts to bubble, remove from the heat, and add the peanut butter. Mix well until the peanut butter has melted and the mixture is smooth.

Step 5

Pour this over the Honey O Crunch and mix well to combine. When all the cereal is coated in the peanut butter mixture, divide it evenly between the 12 patty pans.

Step 6

Transfer the muffin tray to the centre of your oven and bake for 12-14 minutes until the cereal is lightly golden on top. Remove from the oven and allow to cool completely.

Step 7

Place the chopped chocolate in a small microwave safe bowl and microwave in 30 second increments until it has completely melted. Drizzle a little over each portion of the Peanut Butter Honey Os.

Step 8

Store in the fridge in an airtight container until ready to serve.

Maple Crunch Breakfast Pannacotta

Ingredients

  • 1 tbsp water
  • 1 tsp powdered gelatine
  • 300 ml pouring cream
  • 2 tbsp brown sugar, lightly packed
  • pinch of salt
  • 1 tsp vanilla
  • 2 cups Maple Crunch Cereal
  • Berries and fruit of choice, to serve

Method

Step 1

Place the water in a small bowl, then sprinkle the gelatine evenly over the surface of the water. Don’t stir, and set it aside to bloom.

Step 2

In a small saucepan, combine the cream, brown sugar and vanilla, and place over medium heat. Stir gently with a spatula as it heats. When it’s about to start simmering, remove it from the heat.

Step 3

Add the bloomed gelatine and stir well until it has dissolved into the cream, then divide the pannacotta mixture into 4 small ramekins. There should be 80-90ml per serve.

Step 4

Transfer the ramekins to the refrigerator to set for at least 4 hours.

Step 5

When ready to serve, run a butter knife around the edge of the ramekin and flip into a shallow bowl. If you create an air bubble around the edge of the pannacotta, it should fall quite easily into the bowl.

Step 6

Arrange about half a cup of cereal around each pannacotta, then add berries and fruit of your choice before serving.

Roast Pumpkin Salad

Ingredients

  • 500g butternut pumpkin
  • 1-2 tbsp olive oil
  • Salt and pepper to taste
  • 50g rocket leaves
  • 50g baby spinach leaves
  • 100g Danish feta cheese
  • 1-2 tbsp dried cranberries
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil, extra
  • 1 tbsp honey
  • ¼ tsp salt
  • ⅔ cup Freedom Honey Nut Granola

Method

Step 1

Preheat your oven to 180°C and line a baking tray with greaseproof paper.

Step 2

Deseed the pumpkin and cut into slices 1-2cm thick. Spread on the baking tray and drizzle with the olive oil. Season with salt and pepper, then roast in the oven for 35-40 minutes until the pumpkin is lightly caramelised and tender. Remove from the oven and set aside to cool.

Step 3

Spread the leafy greens onto a serving plate and arrange the pumpkin slices on top. Crumble the Danish feta evenly over the salad, then sprinkle on the cranberries.

Step 4

To make the dressing, whisk together the vinegar, extra olive oil, honey, and salt. Drizzle this evenly over the salad.

Step 5

Top with the Honey Nut Granola and serve!

Flapjacks

Ingredients

  • 30g butter
  • 4 tbsp golden syrup
  • 2 tbsp brown sugar
  • ⅛ tsp salt
  • 3 cups Freedom Muesli Fruit and Seed

Method

Step 1

Preheat your oven to 180°C and line a 24 x 18cm baking dish with greaseproof paper.

Step 2

Place all the ingredients except for the muesli into a small saucepan. Place over medium heat and allow to melt, stirring occasionally.

Step 3

Measure the muesli into a large mixing bowl.

Step 4

When the butter and golden syrup mixture starts to bubble and foam, allow to cook for 30-40 seconds, then remove from the heat and pour it straight over the muesli.

Step 5

Mix well with a spatula until all the cereal is coated in the syrup, then tip the flapjack mixture into the prepared baking dish.

Step 6

Use the spatula to compress the mixture into an even layer, pressing firmly as this will help to compact it for easy cutting later.

Step 7

Place into the centre of your oven and bake for 12-14 minutes until the cereal is lightly golden on top. Remove from the oven and allow to cool completely before cutting.

Step 8

Once cooled, use a large sharp knife to cut the flapjacks into bars. Store in an airtight container until ready to serve.