Rhubarb Jam Oat Bars

Ingredients:

1/2 cup of butter

1/2tbsp sugar

1 cup and 1tbsp of plain flour

1/2tsp of baking soda

1 cup oats

1 cup rhubarb jam

1) Preheat the oven to 175C and line a baking tin.

2) In a large bowl, cream together the butter and sugar. Beat in the flour, baking powder and oats.

3) Spread half of the oat mix along the bottom of the pre-prepared baking tray and press the mixture down with your hands.

4) Spread the jam over the top of the oat base and then sprinkle the rest of the oat mix over the jam layer.

5) Bake for 35 minutes and leave to cool completely before serving.

Wasabi Ginger Popcorn

Ingredients:

1/4 cup of popcorn kernels

1tsp of wasabi paste

1/4tsp of ground ginger

1/4tsp of garlic powder

1/2tbsp of golden syrup

1) Heat oil in a saucepan and add the popcorn kernels. Put the lid on the saucepan and heat one a medium heat until all of the popcorn has popped.

2) Pour the popcorn into a large bowl. In a small bowl, mix together the golden syrup, wasabi, ginger and garlic powder.

3) Pour the flavour mix over the popcorn. Use a spatula to spread the flavour throughout the popcorn.

Chocolate Brownie Muffins

Ingredients:

230ml of soya milk

1tsp vinegar

140g of caster sugar

90ml of vegetable oil

1 1/2 tsp of vanilla bean paste

125g of plain flour

45g of cocoa powder

3/4tsp of bicarbonate of soda

1/2tsp baking powder

For sauce:

Coconut oil

150g of dark chocolate

1) Preheat the oven to 175C and prepare a muffin tin.

2) In a jug, measure out the soya milk and add the vinegar, stir.

3) In a large bowl, add sugar, oil, vanilla, flour, cocoa powder, bicarbonate of soda and taking powder. Add the milk slowly to the dry ingredients whilst stirring until well combined.

4) Pour the mixture into the muffin tin and bake for 20 minutes.

5) Whilst the muffins bake, make the chocolate sauce. Melt 2tbsp of coconut oil and add the dark chocolate.

6) Remove the muffins for the oven and leave to cool fully, pour over the chocolate sauce and serve.

Passionfruit Tofu Cheesecake

Ingredients:

250g of arrowroot biscuits

100g of butter

2 packs of silken tofu

1 cup of white sugar

1/4 cup vegetable oil

3 Passionfruit

Yellow food colouring paste

1) Preheat the oven to 175C. Break up the arrowroot biscuits into fine crumbs and melt the butter. Pour the butter over the crumbs and mix well, press this into the bottom of a cheesecake tin.

2) Cut a passionfruit in half and scoop the centre into a sieve. Use the back of a spoon to press out all of the juice from the passionfruit into a bowl.

3) Add the tofu, sugar, oil and food colouring paste to a food processor. Also add the strained passionfruit juice and mix thoroughly.

4) Spread the tofu mix over the biscuits and bake for 35-40minutes or until the top turns golden.

5) Whilst the cheesecake bakes, make the passionfruit caramel. Strain the juice of two passionfruit and set aside. Add 2tbsp of caster sugar to a pan and heat until molten and golden brown.

6) Add the passionfruit juice bit by bit, whisking constantly. As this reduces, add a knob of butter and whisk until well combine. Continue to heat this on a medium heat until the caramel coats the back of a spoon.

7) Remove the cheesecake from the oven and pour the caramel over the top. Leave to cool completely before serving.

Coconut Scones

Ingredients:

2 cups of self raising flour

1/4 cup solid coconut oil

3/4 cup coconut milk

Desiccated coconut

1) Preheat the oven to 180C and line a baking tray with greaseproof paper.

2) In a large bowl, rub the coconut oil into the flour until it forms crumbs. Add the coconut milk and mix into a dough.

3) Sprinkle flour and desiccated coconut on to a chopping board and knead the dough for a minute or two on the board.

4) Use a medium sizes cutter to cut out the scones. Place them onto the prepared tray and bake for 10 minutes.

Orange and Poppyseed Biscuits

Ingredients:

125g margarine

80g caster sugar

1tsp vanilla

115g self raising flour

100g plain flour

2tbsp of milk

2 oranges

6tbsp of poppyseed

75g icing sugar

Juice of half an orange

1) Preheat the oven to 180C and line two baking trays with greaseproof paper

2) In a large bowl, beat together the caster sugar and margarine.

3) Add the vanilla, flour, the zest of two oranges, poppyseed and milk until this forms a dough.

4) Turn this out onto a flour surface and knead for a minute. Roll out and cut out circular shapes and place on the baking trays. Bake for 20-25 minutes (or until golden).

5) Whilst the biscuits cool, make the icing. Beat together the icing sugar and orange juice, place in a piping bag.

6) When the biscuits have fully cooled, pipe over the orange icing.

Ginger Beer and Rhubarb Cake

Ingredients:

2 cans ginger beer

4 cups plain flour

2tbsp baking powder

3 cups caster sugar

2tbsp ground ginger

Tinned rhubarb

(extra caster sugar)

100g butter

300g icing Sugar

1) Preheat the oven to 160C and line two circular cake tins.

2) Mix together the four, baking powder, caster sugar and ginger. Add the 2 cans of ginger beat and gentle stir until fully combined.

3) Pour the mixture into the cake tins and bake for 35-40minutes or until firm to the touch.

4) Whilst the cakes are baking, make the rhubarb jam. Drain the tinned rhubarb and add to a saucepan. Add three tablespoons of sugar.

5) Boil over a low heat until thickened, then leave to cool.

5) Remove the cakes from the oven and leave to cool. Whilst cooling, whip together the butter and icing sugar to form the butter cream. Leave this in the fridge.

6) When the cakes have cooled, spread the butter cream and jam on one layer and place the other layer one top