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Recipes (continued)
22
Choc-coated oranges
Makes: 35 slices
Preparation: 15 mins (not including drying time,
+ 3 hours setting time)
You will need to dry about 5-6 large seedless
oranges for this recipe.
220g good-quality dark cooking chocolate
35 dried orange slices (.5cm thick)
1. Line two baking trays with non-stick baking
paper. Break chocolate into pieces. Place
in a medium glass heatproof bowl over a
saucepan of simmering water (make sure
bowl doesn’t touch water). Cook, stirring
occasionally with a metal spoon, for 4-5
minutes or until chocolate melts.
2. Use a spoon to dip orange slices, one at
a time, into melted chocolate to coat.
Transfer to prepared trays. Set aside for 3
hours or until chocolate sets.
NOTE: Use organic seedless oranges for best
results.
Coconut banana halves
Makes: 16 halves
Preparation: 10 mins
Drying: 10-12 hours
8 ripe bananas
½ cup freshly squeezed lemon juice
¾ cup shredded coconut
1. Cut bananas in half lengthways. Drizzle
with lemon juice. Sprinkle cut side with
coconut.
2. Place cut-side up on drying trays.
Dry for 10-12 hours or until pliable.
Fig, cinnamon & banana cake
Serves: 12
Preparation: 15 mins (not including fig drying time)
Cooking: 1 hour 5 mins
Melted butter, to grease
125g butter, softened
½ cup firmly packed brown sugar
½ teaspoon ground cinnamon
2 eggs
1½ cups self-raising flour
1 cup almond meal
1 cup milk
2 large overripe bananas, mashed
200g dried figs, chopped
Icing sugar mixture, to dust
Vanilla custard, to serve
1. Preheat oven to 180C. Brush a 20cm
round cake pan with melted butter to
lightly grease. Line base and side with
non-stick baking paper.
2. Use an electric mixer to beat together the
butter, sugar and cinnamon until light and
fluffy. Add eggs one at a time, beating well
between each addition.
3. Stir in flour, meal, milk and banana until
combined. Use a large metal spoon to
gently fold in figs. Spoon into prepared pan
and smooth surface. Bake for about 1 hour
until a skewer inserted into the middle
comes out clean. Remove from oven. Turn
out onto a wire rack to cool.
4. Dust with icing sugar. Cut into wedges.
Serve with vanilla custard.
Recipes (continued)
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