Prep 15min (+30min cooling time)Bake 40min

There really is nothing like a homemade cereal. One word of advice though – don’t leave the cardamom out as it gives this granola an elusive and fascinating flavour.

Ingredients

285g (3 cups) rolled oats
150g natural almonds, coarsely chopped
55g (¾ cup) shredded coconut
40g (¼ cup) sunflower seeds
40g (¼ cup) pepitas (pumpkin seeds)
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
185ml (¾ cup) maple syrup
2 tablespoons sunflower oil
2 teaspoons vanilla essence
170g (1 cup) seedless raisins
80g (½ cup) dried apricots, shredded

Method

1. Preheat oven to 160°C (140°C fan-forced).
   
2. Line a large baking tray with non-stick baking paper.
3. Combine the oats, almonds, coconut, sunflower seeds, pepitas, cinnamon and cardamom in a large heatproof bowl.
4. Combine the maple syrup, sunflower oil and vanilla. Add to the oat mixture and use a wooden spoon to mix until evenly combined. Spread over the lined tray and bake in preheated oven for 30 minutes, stirring twice during baking. Stir through the raisins and apricots and bake for a further 10 minutes or until the oats are deep golden and well toasted.
5. Cool on the tray (this will take about 30 minutes). Serve with milk, yoghurt and/or fruit.

Prep 20min (+20min cooling time)Bake 18-20min

These crackers have a lovely nuttiness (thanks to both the wholemeal flour and walnuts) to them, perfect to serve with a creamy blue-vein cheese. They would also make a great gift, sealed in an airtight jar and accompanied by some cheese and a good bottle of red.

Prep 20minBake 25min(per batch)

Often attributed to the Italians, it is believed that Florentines were actually created in the royal French kitchens in the late 1600s in honour of their Tuscan in-laws, hence their name. Admittedly a little confusing for us, but incredibly flattering for the in-laws!

Ingredients

Melted butter, to grease
200g flaked almonds
150g sour dried cherries, finely chopped
150g candied orange rind, finely chopped
75g (½ cup) plain flour
75g butter, cubed
75g (⅓ cup) caster sugar
115g (80ml/⅓ cup) honey
200g good-quality dark chocolate (70% cocoa), melted and cooled (see Baker's Tips)

Method

1. Preheat oven to 160°C (140°C fan-forced). 
2. Line an oven tray with non-stick baking paper. Brush the inside of six 7.5cm metal egg rings (see Baker's Tips) with a little melted butter to grease and place on the lined oven tray.
3. Combine the flaked almonds, dried cherries, candied orange rind and flour in a large bowl and stir to combine evenly. Combine the butter, sugar and honey in a small saucepan and stir over medium heat until the butter just melts and the mixture is well combined. Add to the almond mixture and stir gently with a large metal spoon or spatula until evenly combined.
4. Spoon 1½ tablespoons of the mixture into an egg ring to fill half way and use the back of a metal spoon to spread, leaving it a little uneven if you want. Repeat with more mixture and the remaining five egg rings.
5. Bake in preheated oven for 25 minutes or until golden and cooked through. Remove from the oven and cool on the trays for 5 minutes before removing the egg rings. Grease the egg rings again with a little more melted butter and repeat with the remaining mixture in three more batches.
6. Use a palette knife or the back of a teaspoon to spread a generous amount of melted chocolate over the underside of a florentine to cover. Place on a wire rack, chocolate side up and set aside for 1 hour or until the chocolate sets. Repeat with the remaining cooled florentines.

Prep 30min (+2hr cooling time)Bake 40-45min

Hailing from Siena in the Tuscan region of Italy, panforte (‘strong bread’ when translated to English) is a delectable combination of dried fruits, nuts, spices, honey and, if you are lucky, chocolate. It is believed to date back to the 13th Century and was originally a form of tax paid to a local monastery. Like many traditional recipes, there are many variations with each often being a well-guarded family recipe – however I will share this one with you!

Ingredients

• Melted butter, to grease
• 2 sheets confectioner's rice paper (see Baker's Tips)
• 75g (½ cup/2¾oz) plain flour
• 40g (⅓ cup/1½oz) cocoa powder
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly ground black pepper
• 70g (½ cup/2½oz) dried pitted dates, coarsely chopped
• 80g (½ cup/2¾oz) prunes, coarsely chopped
• 80g (2¾oz) glace apricots, chopped
• 155g (1 cup/5½oz) unsalted roasted macadamias, coarsely chopped
• 160g (1 cup/5¾oz) blanched almonds, coarsely chopped
• 70g (½ cup/2½oz) unsalted pistachio kernels
• 100g (3½oz) good-quality dark chocolate, chopped
• 1½ tablespoon finely grated orange rind
• 175g (½ cup/6¼oz) honey
• 110g (½ cup/4oz) caster sugar
• 2 tablespoon water
• 1 teaspoon natural vanilla essence or extract
• Icing sugar or extra cocoa powder, to dust

Method

1. Preheat oven to 170°C/340°F (150°C/300°F fan-forced).

2. Brush a shallow round 20cm/8in (base measurement) tin with melted butter to grease and then line the base with a circle of rice paper, cutting the sheets to fit. Line the sides with a strip of non-stick baking paper.

3. Sift the flour, cocoa and spices into a large bowl, then stir in the fruit, nuts, chocolate and orange rind. Set the bowl on a folded tea towel (see Baker's Tips). 
4. Put the honey, sugar and water in a small saucepan. Stir over low heat, without boiling, until the sugar dissolves. Bring to the boil and simmer, uncovered and without stirring, for 5 minutes. Immediately pour the hot syrup and vanilla over the fruit and nut mixture and, working quickly, stir with a wooden spoon until well combined. Press mixture firmly and evenly into prepared tin.

5. Bake for 40-45 minutes or until firm to touch in the centre. Cool in the pan sitting on a wire rack (this will take about 2 hours).

6. Remove from pan and dust liberally with icing sugar or cocoa. Serve in thin slices or wedges.


This recipe is from Anneka's SBS Food online column, Bakeproof: Gifts from the Kitchen.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Prep 40min (+ 30min cooling time)Bake 25-30min