By Dr. Oetker (www.oetker.co.uk)By Flahavan’s (www.flahavans.co.uk)70 baking heaven JUNE WWW.FOODHEAVENMAG.COM
Peanut and coconut
granola pizza
MAKES 8 SLICES
120g (4oz) Flahavan’s Organic
Porridge Oats
2 tbsp peanut butter2 tbsp coconut oil
60ml (2fl oz) golden syrup
25g (1oz) pumpkin seeds
20g (¾oz) sunflower seeds
2 tbsp flaxseed
4 tbsp desiccated coconut
200g (7oz) coconut, natural or Greek
yoghurt
For the fruit toppings
1 strawberry, halved
½ kiwi, peeled
10 blueberries
½ passion fruit
1 fresh fig, sliced
¼ papaya
2 raspberries, halved
¼ mango1 Preheat the oven to 170°C/Gas Mark- Place the peanut butter, coconut oil
and golden syrup in a small pan over a
low heat, stirring to melt together.
2 Place the Flahavan’s Organic Porridge
Oats, pumpkin seeds, sunflower seeds,
flaxseed and desiccated coconut in a
mixing bowl and pour over the melted
ingredients and mix together.
3 Tip the mixture into a 23cm (9in)
loose-bottomed springform cake tin
and flatten down using the back of a
metal spoon. Push the mixture up
slightly higher round the edges to form
an indentation for the toppings.
4 Place in the oven for 25-30 minutes or
until tinged golden brown round the
edges. Leave to cool before removing
from the tin.
5 Cut into eight wedges, then spoon
over the yoghurt and spread out into an
even layer. Top each slice with freshly
cut fruit of your choice.so that it fits snugly inside the bot tom of
the tin. Set aside.
4 Pour 150ml (¼pt) hot water into a
large heatproof jug and stir in the
gelatine until it dissolves. Stir in the
sugar and orange juice. Leave to cool
until just on the point of setting, then
pour or spoon over the sponge base.
Chill for at least 2 hours to set firmly.
5 Break the extra dark and milk chocolates
into pieces and place in a saucepan with
the butter and 30ml (2 tbsp) water. Heat
very gently, stirring occasionally until
melted together – take care not to boil the
mixture. Remove from the heat, mix well,
and cool for 10 minutes.
6 Spoon the chocolate over the set
orange jelly. Leave in a cool place to firm
up. Before the topping sets completely,
score the chocolate with a sharp knife to
make 16 equal portions. Once the
chocolate topping becomes chilled, it
will set very firm and will become
difficult to cut if it is not scored first.
7 To serve, carefully lift out the jelly
mixture from the tin using the clingfilm.
Discard the film and cut the jelly squares
completely through into portions. Your
chocolate jelly squares are now ready to
serve and enjoy!50g (1¾oz) plain flour
50g (1¾oz) caster sugar
350ml (12fl oz) orange juice, freshly
squeezed
To de c orate
50g (1¾oz) Dr. Oetker Extra Dark
Chocolate
50g (1¾oz) Dr. Oetker Milk
Chocolate
50g 1¾oz) unsalted butter1 Preheat the oven to 200°C/Gas
Mark 6. Line a baking tray with baking
parchment, then mark out a 20cm (8in)
square. In a bowl, whisk the eggs and
caster sugar together until thick, pale
and creamy – this will take about
5 minutes.
2 Add the vanilla and sift the flour on top.
Using a large spoon, fold the flour into
the egg mixture. Pile the sponge mix on
top of the square and gently spread to
cover. Bake for 8-10 minutes until risen,
golden and just firm to the touch. Cool for
10 minutes, then transfer to a wire rack
to cool on the paper.
3 Line an 18 cm ( 7in) square tin with a
double layer of clingfilm. Measure the
tin against the sponge and carefully trim
away sufficient crust from the spongeChocolate orange
jelly squares
MAKES 16
2 medium free-range eggs
75g (3oz) caster sugar
1 tsp Dr. Oetker Madagascan
Vanilla Extract
1 Dr. Oetker Gelatine Sachet
(Powdered Gelatine, 12g)