Graham Cracker Substitute Australia

So you’ve got an recipe that reads ” Graham Cracker” Or “Graham Crumbs’. You head over the the biscuit aisle at Woolies in search for “Graham Crackers”…. you soon realize that THERE ARE NO SUCH THING AS GRAHAM CRACKERS IN WOOLIES!

Step back, relax… I got you bruv.

Graham Crackers

What are Graham Crackers?
Graham Crackers usually refers to a store bought, semi-sweet american biscuit that is made from ‘Graham Flour’.

Graham Crumbs are crushed up Graham Biscuits.

Graham Crust is usually made of Graham Crumbs mixed with some butter and sometimes sugar, usually seen in recipes for pie crusts or Cheesecake bases.

What is Graham Flour?
Graham Flour in UK/AUS terms what we call (unbleached) Wholemeal flour.  Don’t worry too much about the “bleached vs unbleached” flour. Bleached flour is not available for domestic use in Australia . However, bleached flour is still used commercially in store bought baked goods.

What is the Australian Substitute for Graham Crackers?
You can either use Arnotts Granita, Arnotts Shredded Wheatmeal or Plain Digestives. I prefer using Shredded Wheatmeal because its less sweet and I can adjust the sweetness by adding sugar. If you prefer something a bit sweeter, you can use Arnotts Granita.

If you’re brave enough, you can make your own Graham crackers by just using wholemeal flour in place of ‘Graham flour’. Alton Brown has a pretty good recipe here, I like it because it’s not too sweet.

Australia graham cracker subsitute Graham cracker Australia

Where can I buy Graham Crackers in Australia?
Your best bet is USA Foods the link is here. Alternatively, if you live near an asian/ Filipino grocer you can look got for MY SAN Graham Crackers.

Graham Asian grocer

Now go forth and make all the S’mores!

Chunky White Chocolate Coconut cookies

I know chunky white chocolate cookies is a bit of a mouthful, but hey! It is what it is. If you love white chocolate and coconut and you’re not in the mood for a macaroon this is the recipe for you. These cookies are chunky, soft and chewy! There’s also a creaminess to them. YUM! I’m not a huge fan of coconut but I really did enjoy these cookies.

chunky white chocolate cookies

I whipped up these cookies for my relatives, who happen to the obsessed with coconut and white chocolate. I thought about making coconut macaroons, but I despise having an odd number of left over egg yolks! I can use up egg whites with no issues [See my post on How to make the the perfect meringue here]. But, I have such a hard time using up egg yolks! [Please let me know int he comments how you use up your left over yolks!]

Coconut cookie white chocolate

These cookies came out a treat, they were soft and chewy with chunks of white chocolate goodness.I used a 5-inch cookie scoop to portion them and I rolled them in coconut for a bonus coconut hit.

I also used coconut extract for another boost of coconut. Coconut extract may be be hard to find, but you can totally skip this step if you don’t’ have it. But you can usually find it in woolies in the baking aisle.

chewy white choc coconut cookies

 

This recipe was so easy and quick to make. I hope you whip these up the next time you have a white chocolate coconut craving!

This recipe was adapted from the Milk bar life book (You can read my review on the milk bar book here).

 

White Chocolate Coconut cookies
Print Recipe
White Chocolate Coconut cookies
Print Recipe
Ingredients
Coating
Servings:
Instructions
  1. Pre- heat the oven to 190 degrees. Line your baking sheet with parchment paper. Combine Flour, oats, salt, baking soda in a bowl and set aside
  2. Cream together butter and sugar until pale and it's nearly white in colour. Add in eggs and coconut extract and beat until light and fluffy.
  3. Use a wooden spoon to mix in the rest of the dry ingredients until just combined. Add coconut and white chocolate and combine.
  4. Using a ice cream scoop, scoop them out into balls. Roll them into the desiccated coconut and icing sugar mixture before baking.
  5. Bake for 10-12 minutes. Or until they are golden brown. Let cool on a wire rack.
Share this Recipe
Powered byWP Ultimate Recipe

Mini Banana Bread Recipe

Store bought banana bread is not as healthy as you may think, but when it’s homemade you can make minor adjustments so its *almost* healthy. Making your own is banana bread is easier to make than you think.  Finally the best thing about making your own banana bread is that you can make it just how you like it.  I love walnuts on my banana bread as you can see by the picture below!  Have I convinced you yet? Crack out your mixing bowl and make these today!

IMG_2205  mini

IMG_2170

I’m always coming up with ‘grab and go’ breakfast ideas. I live in a pretty busy household and we never have enough time for breakfast.

In my household, breakfast is always  a grab and go meal. If it’s not portable, it’s not going to get eaten. Breakfast needs to be quick, easy and I try to sneak in as many nutrients as possible. So instead of making a big banana bread loaf, I decided to make 6 mini loaves.

IMG_2194

Not all recipes are made equal, but if you have a go to recipe you can make it healthier by tweaking the recipe a little.  Here are my top tips to make healthier banana bread-

1. Use less sugar 

Use ripe bananas give more depth of flavour and sweetness to your banana bread. By using ripe bananas you can reduce the amount of sugar you use.

Choose a recipe that doesn’t use white sugar OR substitute half the white sugar for brown sugar. Most of the sweetness in banana bread comes from the bananas. Plus brown sugar gives your banana bread a richer flavour.

2. Change up the flours 

I like to substitute a ratio of plain flour for oat flour. You can also substitute half of the white flour  for whole wheat flour. Personally, I find that oat flour is easier to work with than whole wheat flour. Oat flour boosts the fiber content in your banana bread. You can make your own oat flour by blending rolled oats in food processor until its a fine texture. I always have a jar of it in my pantry.

One thing to note is that oat flour can dry out your recipe. When using oat flour you need to eye ball the batter, if your batter is looking a bit dry add a dash of oil. Your batter should look a little glossy and have the consistency of clag glue [delicious!].

3. Added Extras

Banana bread is a pretty forgiving recipe and it’s great to experiment with recipes without disastrous consequences. I like to add handful of oats, walnuts for crunch, cranberries for extra sweetness and pepitas for added nutrients.

IMG_2163

I also made my banana bread mini sized for maximized adorableness and portability. This recipe makes 6 mini loaves. [Two mysteriously disappeared before I took the photos].

I hope this was helpful!

Mini Banana Bread
Print Recipe
Breakfast on the go? Try these almost healthy mini banana bread loaves!
Servings
6 mini loaves
Servings
6 mini loaves
Mini Banana Bread
Print Recipe
Breakfast on the go? Try these almost healthy mini banana bread loaves!
Servings
6 mini loaves
Servings
6 mini loaves
Ingredients
Servings: mini loaves
Instructions
  1. Preheat oven 150 degrees Celsius. Grease the loaf tins
  2. Sift together plain flour, baking powder, bicarb soda and set aside
  3. Combine oil and oat flour and set aside
  4. Mash bananas until they become gluey. Add oil mixture. Mix until well combined. Add eggs mix until well combined and then add all the sugar
  5. Fold in one third of the flour mixture. Add the rest of the flour mixture and along with the nuts, oats, cranberries and pepitas. [ Keep aside
  6. Fill six mini load tins until they're about 3/4 full . I used an ice scoop to do this. Top the bread with crushed walnuts, oats and sprinkle with raw sugar.
  7. Bake for 25 minutes. Rotate trays half way during the cooking time. Banana bread is done when a skewer is inserted and it comes out clean. Cool on a wire rack.
Recipe Notes

The best flavour come from ripest banana, the blacker the better.

Because we're using oat flour, it will take alot of moisture out of the cake. You made need to add a dash of grapeseed oil if your mixture looks a bit dry.

If you want to bake one big loaf, bake at 170 degrees celsius for 45 minutes or until a skewer comes out clean.

Share this Recipe
Powered byWP Ultimate Recipe
Individual Hello Kitty Cakes, an she bakes, anshebakes

Quick and Easy Hello Kitty Cakes

Whether you have some left over cake or have a failed cake situation on your hands this post is for you!

 

HK cakes_Social

IMG_0359

These Hello Kitty cakes were made with left over scraps from the Caramel Latte Cake (post to come). I used  brown butter cake scraps,  cookie frosting,  white chocolate ganache and a slash of coffee. It’s really just like a GIANT cake pop. I really like how this turned out, the ganache made the cake really rich and fudgey. SO YUM!

IMG_0370

I bought the mould from Ozsale. I’ve seen the sale pop up a few times on Ozsale. I bought the whole set of them the last time I saw them on sale because I found that this Hello Kitty mould in particular was pretty hard to find. So, I suggest snapping these up the next time you seen them.  They’re so much better than the cheap ebay silicone moulds.

These easy Hello Kitty Cakes are a quick way to use up left over cake and/or a sneaky way to fix a over cooked cake. [ Don’t lie… we’ve all been there]. I really hope you give this one a try.

IMG_0390

Here’s how I did it-

  • Melt  Chocolate, coat the mould in white chocolate. Let it set in the fridge until solid.
  • Combined the left over cake, frosting and ganache until desired texture is achieved. If you’re using cover cooked cake you might need to add a little extra liquid to get it to the right consistency.
  •  Fill the mould with cake mixture, Let it set in the fridge for 10 or so minutes.
  • Cover with white chocolate. Let it set in the fridge.

Enjoy!!

IMG_0393_crop

How to make a malt cake, an she bakes, anshebakes

The Mighty Malteser Cake Recipe

My mantra for birthday cakes is fairly simple. Birthdays come around once a year AND you don’t have cake every day, so the best thing to do is to  go hard or go home!

I love baking especially when its for a good friend. It sounds really lame, but I like to incorporate a little love into what I bake. Inspiration comes easier when I know what people favourite sweets are. For this particulate occasions, I was given free-range to make anything. I  was stumped for inspiration, that was until I wandered into the confectionery aisle at woollies and found that Maltesers  on special that week! Boom! And that kids was how the Mighty Malteser cake was born.

Mighty Malteser Cake

So the layering begins…

Be warned. This cake is very delicious and very…very decadent. It will feed a 7-10 people. I think I was a little trigger happy with the Malteser and Marshmallow layers which made the cake a bit bulky. I will probably reduce these a bit for next time.

How to make a malteser cake

You can see all the glorious layers!

For this cake, I used the  Momofuku layer cake method, which requires you to freeze the cake to set the layers (the upside is that you can make the cake 1 week in advance). I highly recommend freezing the cake AT LEAST  24 hours before hand and it requires 3 hour to thaw before serving. If you don’t freeze the cake it will fall apart on when you slice through the delicious layers. Trust me, it’s happen to me.

Mighty Malteser Cake Recipe

At this stage I felt that it needed more Maltesers..

Recipe is adapted from the Momofuku Milk Cook book with a handful of Aussie substitutes. To make this cake you will also need a 6 inch cake ring and a sheet of acetate and also a 10 by 13 inch sheet pan.

Handy hint: This cake is solid. Make sure you warm the knife before cutting though this cake. (We learnt that the hard way didn’t we Kun?)

Mighty Malteser Cake

The Mighty Malteser Cake in all it’s glory

 

The Mighty Malteser Cake Recipe
Print Recipe
This is decadent chocolate malt cake perfect for any malteser lover. This recipe is adapted from the Momofuku Chocolate Malt Layer Cake.
Servings
8
Servings
8
The Mighty Malteser Cake Recipe
Print Recipe
This is decadent chocolate malt cake perfect for any malteser lover. This recipe is adapted from the Momofuku Chocolate Malt Layer Cake.
Servings
8
Servings
8
Ingredients
Chocolate Sheet Cake
Filling
Soak
Malt Fudge Sauce
Servings:
Instructions
Chocolate Sheet Cake
  1. Preheat oven 180 degrees. Oil and line your quarter sheet pan ( 10 x 13 inch sheet cake pan)
  2. Cream butter and sugar until white and creamy. Add eggs mix until incorporated.
  3. Carefully stream in buttermilk, oil, vanilla. Do this gradually and stop immediately if you see your mixture starting to separate. Once incorporated, mix on medium high until the mixture is white and fluffy. Add nutella and pulse to incorporate.
  4. Grab a wooden spoon or spatula and fold in dry ingredients. Fold until you just see the dry ingredients start to disappear. Do not over mix.
  5. Pour mixture into your baking pan. Smooth our mixture and gently tap pan against the counter to get rid of air bubbles. Bake for 30-35 minutes or until a skewer inserted into the cake comes out clean.
  6. Cool on a cooling rack or in the fridge/freezer. Make sure this cake is completely cool before you start assembling the cake (even better if it's frozen)
Filling
  1. Char Marshmallows by setting them on fire.. like a boss. They should be charred on top but still white on the bottom
Malt Fudge Sauce
  1. Combine chocolate, cocoa powder and salt in a medium bowl
  2. On high heat, heat glucose, sugar and cream in a saucepan until it boils. The second it comes to a boil, take off heat immediately and pour over chocolate
  3. Leave it to melt down the chocolate for 1 minute or so. and then start whipping the hell out of it. Whip until smooth, it'll take about 2-4 minutes.
Assembly
  1. Take out your chocolate cake and make 2 rounds from the cake. And stamp out two half rounds for the bottom layer. We will be using the other 'scrap' bits of the cake to 'fake' a bottom layer.
  2. Start with the bottom layer and smoosh until it becomes a even layer. Drench the top the malted milk soak, drizzle over malt choc sauce and sprinkle in half of the charred marshmallows and Maltesers. And top with another layer of chocolate sauce. Place next layer and repeat.
  3. Once you have finished with all the layers, Flood the top of the cake with the remaining fudge sauce. Finish the top with Maltesers.Freeze cake for at least 24 hours to set the layers. Defrost cake in the fridge 3 hours before serving .
Share this Recipe
Powered byWP Ultimate Recipe