ANZAC COOKIES • ½ cup butter • 2 tablespoons golden syrup • 1 cup rolled oats • 1 cup unsweetened dried shredded coconut • 1 cup all purpose flour • ½ cup caster sugar • ¼ cup brown sugar • 1 tablespoon boiling water • ½ teaspoon baking soda 1. Preheat oven to 280 degrees Celsius (fan forced) and line two baking sheets with baking paper. 2. Place butter and golden syrup in a small saucepan over low heat. Stir until melted and remove from heat. 3. Combine oats, coconut, flour and sugar in a large bowl. 4. Combine baking soda and boiling water in a small bowl and then stir into butter mixture. 5. Add the wet ingredients to dry ingredients and stir until well combined. 6. Roll big tablespoons of the mixture into balls and place 2 inches apart on the trays. Flatten slightly and then bake for 15 – 20* minutes or until the cookies are a light golden brown colour. *If you like them chewy, bake for just over 15 minutes. If you like them crisp, bake for 20 – 22 minutes. D’S SUPER DIET BREAD Based on the ezekiel bread recipe, this recipes produces a heavy, dense bread with a slightly peppery, nutty flavour and is just delicious spread with smashed avocado, fresh sliced tomato and some cottage cheese for breakfast. YUM! • 1 cup lukewarm water • 1 tablespoon olive oil • 3 tablespoons honey • ¼ cup cooked, mashed lentils, tightly packed • 2 cups wholemeal flour • ½ cup oat flour • 2 tablespoons millet flour • ¼ cup soy flour • 1 tablespoon rye flour • 1 teaspoon sea salt flakes • 1 x 7g sachet active dry yeast 1. Attach the dough hook to your kitchen mixer. Add all the dry ingredients except the yeast to the bowl and then make a well in the centre. 2. Add the water, olive oil, honey and yeast and then mix on low speed until all ingredients are combined. 3. Add the mashed lentils and mix on medium-high speed until the dough forms a tight ball. If the dough is too wet, add some more rye flour. If it is too dry, add some more water, one tablespoon at a time. The dough should be firm but elastic and somewhat moist. 4. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Allow to rise for 1 ½ hours. 5. Turn the dough out onto a lightly floured surface and knock the air out and then shape the dough (I make two smallish round loaves). 6. Transfer the loaf/loaves to an oiled/ floured baking tray and cover with a damp teal towel. Allow to rise for 45 minutes. 7. Bake for 45 minutes to an hour in a preheated oven at 190 degrees Celsius. Serves four Serves four pindaramagazine.com.au Pindara Magazine 95
Pindara Private Hospital Magazine - Issue Ten
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