63 woman this month | June 2012 | Chocolate Honey Granola Bars l Preheat the oven to 160 degrees Celsius. Lightly grease a square cake tin or sheet pan and line it with parchment paper. l In a mixing bowl, add the oatmeal, almonds, coconut and wheat germ together. l In a small saucepan, heat together, but do not boil the butter, honey, brown sugar, vanilla, and salt. Pour the heated liquid over the toasted oatmeal mixture. Add the raisins, chopped apricots, and cranberries and stir well. l Finally, as the mixture cools, add the dark chocolate chips and fold through quickly, trying not to let the chips melt. l Pour the mixture into the cake pan and press the mixture evenly. Bake in the pre-heated oven for 25 to 30 minutes, until light golden brown. l Once baked, cool in the tin for 30 minutes before using a sharp moist knife to cut into bar forms. Cut through, but do not remove the bars. Allow the granola bars to cool for at least one or two hours before turning the cake pan upside down and breaking the precut bars apart. Store in air tight container or serve immediately. Hibiscus, Pomegranate and Strawberry Ice Pops l In a small saucepan, bring the water to a boil, insert the Hibiscus tea bags and allow to steep for five minutes. Remove tea bags, squeeze and discard. Add the sugar and stir until dissolved. l Pour this mixture into a large bowl and refrigerate until cold. When cold, stir in the pomegranate juice and the strawberry puree. l Pour the mixture into ice-pole moulds, sprinkle with the fresh pomegranate and then place in the freezer compartment until the mixture thickens and partially freezes. At this stage insert the sticks or teaspoons into the mixtures, to use as poles when they freeze. l Freeze overnight before serving 500ml water 4 Hibiscus flavour tea bags 60g sugar 100ml pomegranate juice 100ml strawberry puree 100g fresh pomegranate 300g white oats 80g sliced almonds 100g shredded coconut, loosely packed 40g whole wheat germ 75g unsalted butter 120g acacia honey 60g light brown sugar, lightly packed 1 1/2 tspn vanilla extract pinch salt 50g white raisins 100g dried apricots, finely chopped 65g dried cranberries 50g dark chocolate chips Crêpes (for Burritos) l In a mixing bowl, sift the flour and whisk together with the eggs. Slowly add in the milk and water, whisking gently to combine. Do not aerate the mixture. Add the salt and the melted butter and whisk until smooth. Strain the mixture into a clean bowl, cover and allow to rest in the refrigerator for 20 minutes. l Lightly grease a frying pan and heat. Ladle the crêpe batter onto the pan. The amount will depend on the size of your frying pan, but ladle just enough to cover half the pan and tilt and swirl in a circular motion to cover the remaining half. l Cook the crêpe for about two minutes, until the bottom is light brown. Loosen with a spatula, quickly flip the crêpe over and cook the other side for a minute before dispensing to a plate to cool. Stack crêpes together with a sheet of parchment paper in between each. l When cold, they can be wrapped and frozen for use on another day. To be eaten by themselves, serve immediately, drizzle with lemon juice and granulated sugar as a quick sweet snack. 250g plain (all-purpose) flour 2 eggs, large 125 ml milk 125ml water pinch salt 40g unsalted butter, melted
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