This recipe needs to be prepared ahead of time as it needs to chill overnight. It's one less thing to do on the day!
Preparation time: 1hr
Chilling time: overnight
You will need;
1 x 270gm pack of Summer Hill Pantry Gluten Free Pancake Mix
150g blackcurrants
150g raspberries
150g blueberries
150g blackberries
200g strawberries, halved or quartered
½ cup water
Selection of Summer Hill Pantry Fruit Sprinkles for decoration – we love Raspberry, Strawberry, Blackberry or Blueberries
Pudding bowl – we use a glass mixing bowl
Saucepan
Method:
These lovely little brownies are gluten free, soy free, dairy free, easy and quick. Our version aren't perfect (someone needs some piping practice...) but they taste pretty good and were lots of fun to decorate. These are decorated with natural food colouring in simple vegan buttercream - our 100% Sparkles Passionfruit with Green Spirulina. Simple, natural, no chemicals, no preservatives, nothing nasty added. Delicious Raspberry Crush and Strawberry Chomp make really tasty decorations. Read on for the recipes.
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You will need:
1 x 380gm Summer Hill Pantry Chocolate Brownie mix
200gm Chocolate – you can use dark or milk or plant based options
250gm butter or vegan butter
4 eggs or egg replacer
1/2 cup of boiling water
Method:
Prepare brownie mix for both variations using the method below;
Set your oven to 180C (160C fan forced).
In a bowl whisk eggs together until blended.
Melt the butter in a heatproof dish. Break or chop the chocolate into small pieces while the butter is melting.
Add the chocolate to the melted butter and stir until thoroughly melted and combined and you have a glossy dark chocolatey mix. Add eggs to the chocolate and mix until combined.
Gently fold in 380gm Summer Hill Pantry Brownie Mix until combined. Add half a cup of boiling water and mix thoroughly. DO NOT add the water until the mix is combined or you will cook the eggs!
Allow the mix to sit for 5 mins.
Meanwhile prepare your pans, for triangular trees lay baking paper or a reusable baking sheet on your sheet pan. For standing trees, grease a mini muffin tin.
Pour mix into sheet pan or muffin tin and tap on surface to release any air bubbles and create a nice smooth top.
For tray bake – 30-35 mins
For muffins – approx 10-12 mins
Check with a thermometer or a skewer. They are done when the skewer comes out clean or with a crumb here and there.
Remove and allow to cool completely before decorating.
While the brownies are cooling, mix your icing or buttercream.
To decorate;
FLAT TREES
You’ll need;
Slice triangle shaped ‘trees’ from the tray bake. The triangles should not be right angled triangles and should look like the diagram. You will have some sacrificial pieces on each edge which are perfect for snacking on while you decorate.
We mixed up some basic buttercream icing, see link here to perfect buttercream icing.
We used Summer Hill Pantry Fruit Sparkles - Passionfruit with Green Spirulina to make the green coloured buttercream. Our Fruit Sparkles are made using real fruit juice dried super low and slow and don’t have any preservatives so they are perfect for decorating. Because they are naturally coloured and have no chemicals or nasty additives, it will not be as bright as artificial chemical food colouring drops or gels.
A round tip piping nozzle is all you need for this simple style.
Start at the bottom corner of the triangle and run your icing garland from edge to edge until you reach the top of the tree.
We used Strawberry Chomp 100% real Fruit Sprinkles for our ‘baubles’ but you could try any of our varieties to work with your colour scheme. Just have fun, use whatever you have to hand to decorate. This is also a great activity for your little ones to help with.
STANDING TREES
You’ll need:
Slice the stalk and leaves off the top of the strawberry making sure the cut is straight and across the widest part of the strawberry. This will function as the height and stability for your tree, so do your best to make sure the cut is straight otherwise you’ll end up with a wonky tree. Although we love a wonky tree, see pics for evidence!
If your muffins are domed, you may want to slice the top off so it’s a little more stable for icing.
This time you’ll need a star tip, we used an 8 point. As you can see ours is far from beautiful but we had a lot of fun making these.
Start with a dab of icing on top of your muffin, place the flat end of the strawberry onto the dab. This will dry and create the shape of your tree.
Start piping your icing stars around the base of the ‘tree’ where the strawberry meets the muffin. Pull your icing upwards so that it resembles tree branches. Continue piping around the strawberry moving upwards towards the small tip of the strawberry. Go back and fill in any holes.
We used Raspberry Crush 100% real Fruit Sprinkles for our ‘baubles’ and some sprinkles but again you can use whatever you’d like or have available here. Get the kids to help with decorating.
Top with a star.
Eat as many as you want!
]]>You will need:
2 cups Summer Hill Pantry Coconut Cake Mix
½ chopped white chocolate
½ cup raspberries
1 egg
1 tsp vanilla
Raspberry Summer Hill Pantry Sprinkles (decoration)
½ cup whipped cream (topping)
Instructions:
Pre-heat the oven to 180 degrees fan forced
In a large bowl combine cake mix, egg and vanilla. Finley chop white chocolate and raspberries and gently stir through batter. Fill patty pans ¾ full of mixture and put in the oven for 25 minutes. Allow to cool before adding cream and sprinkles.
Enjoy!
]]>300g Summer Hill Pantry Cinnamon Cake Mix
200g softened butter
½ cup buttermilk
3 eggs
1 ½ cups pumpkin puree
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Whipped cream (for finishing)
Instructions:
Preheat oven to 180C. Grease and line the base and sides of two 20cm round cake pans with baking paper.
In an electric mixer beat butter, sugar, and spices until pale and creamy. Add in the eggs 1 at a time and pumpkin puree. Gradually add in cinnamon cake mix and buttermilk. Evenly fill each cake tin with pumpkin batter.
Baking can take between 35-45 minutes or until a skewer can come out of cake clean. Once cake has fully cooled stack and top with fresh cream and walnuts or topping of your choice.
Enjoy!
]]>1 large apple
150g Summer Hill Pantry Cinnamon cake mix
100g cold butter
1 tbs lemon juice
1 Tbs cinnamon
Pre-heat the oven to 180 degrees fan forced. Grease a small oven proof bowl.
Peel and chop apple, place in oven proof bowl. Drizzle with lemon and coat with cinnamon.
To make the crumble, rub cinnamon cake mix and butter together in a separate bowl until looks like bread crumbs. Cover on top of apples and place in the oven for 15-20 minutes.
Top with fresh cream and ENJOY!
(To make larger version triple above recipe).
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You will need:
2/3 cup Summer Hill Pantry All-Purpose flour
10 egg whites
300g unsalted butter melted
175g almond meal
370g Icing sugar
1 punnet of raspberries
Instructions:
Pre-heat oven to 180 degrees fan forced, butter Friand cake tin or silicone molds.
Crack egg whites into a large bowl and whisk lightly. Do not over beat or whip into peaks. Add butter, icing sugar, almond meal, flour and combine well. Fill each mold ¾ full and place 2 or 3 raspberries in the top of each Friand.
Bake for 25-30 minutes.
Allow Friands to cool slightly before dusting with icing sugar.
Enjoy!
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You will need:
1/4 cup coconut oil
3 tbsp honey
2 tbsp coconut cream
1/4 tsp vanilla extract
3 cups puffed brown rice
1/4 cup Summer Hill Pantry Blueberry Blitz Sprinkles 1 tsp Summer Hill Pantry Blueberry Sparkles
Mix Blueberry Sparkles with coconut cream, set aside
Melt coconut oil and honey in a saucepan over medium heat
Remove from heat. Mix in vanilla extract and coconut cream/blueberry sparkle mix.
Add Puffed rice and blueberry sprinkles. Mix well.
Press into silicone mini muffin moulds for bites or lined slice tin.
Freeze or an hour before removing from moulds.
A decadent choc treat packed with protein - whether its busy day in the office, classroom or gym these brownies will power you through!
What you need:
½ cup hemp protein powder
Instructions:
Pre-heat the oven to 190 degrees fan forced.
Line brownie pan with baking paper.
Blend protein powder with cake mix. Whisk eggs, coconut oil and milk. Incorporate two mixtures until well combined. Fold through chocolate pieces. Transfer batter to prepared tin. Bake for 40 minutes.
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Bake up a tray of these super tasty cookies for any occasion! Great in the lunch box too.
You will need:
400g Summer Hill Pantry Coconut Cake Mix
175g butter
1/4 cup Summer Hill Pantry Raspberry Crush Sprinkles
Preheat oven to 170C. Line tray with baking paper.
Melt butter in a bowl. Fold cake mix into butter, mix until it forms a crumble. Stir in Raspberry Crush sprinkles. Form 12 balls of dough, place on tray and gently press into discs.
Bake for 10-12 minutes. Allow to cool completely on tray.
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Delicious quick breakfast, lunch box filler or after school snack - with synbiotic pre and probiotics these versatile gut friendly pikelets are a hit!
You will need:
2 cups Summer Hill Pantry All Purpose Flour
Combine flour, baking powder and baking soda. In another bowl, whisk eggs, yogurt, honey, water & vanilla. Stir into dry ingredients. Heat non-stick fry pan on low-medium heat. Place tablespoons of batter in the pan, turn when bubbles appear. Ready when second side is golden brown.
For extra fun, top with yogurt and Summer Hill Pantry Crunchy Fruit Sprinkles
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Kid approved and with hidden goodness throughout, this delicious slice is perfect for any kiddie catch up or a lunch box treat!
You will need:
Preheat oven to 180C. Line a 20 x 20 tin with baking paper. Combine chia seeds with water and sit for 10 minutes. Whisk together cake mix and butter. Add chia, rolled oats, vanilla and banana, mix well. Add Blueberry Blitz sprinkles and mix evenly through. Pour into tin, bake 20-25 minutes. Allow to cool before slicing.
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Bake up a tray of these delicious muffins (or mini muffins) as a lunch box or morning tea treat.
You will need:
Preheat oven to 180C. Line muffin or mini muffin tray. In a bowl mix yogurt (or milk), eggs and oil and whisk with a fork until bubbles form (approx. 60 seconds). Add the cake mix to the wet ingredients and mix until just combined. Fold apple into mix. Fill muffin cases (12 for muffins or 24 for mini muffins). BAKE: 18-20 minutes for muffins or 15-18 minutes for mini muffins. Ready when skewer comes out clean.
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You will need:
1 cup Summer Hill Pantry All Purpose Flour
1 tsp baking powder
1 cup milk of your choice
1 egg
1 tbs sugar of your choice (optional)
Instructions:
Combine flour, baking powder and sugar (if using)
Whisk together egg and milk
Combine wet and dry ingredients and mix to combine
Heat pan over med-high heat, melt 1 tsp butter in pan and cook pancakes 2 – 3 at a time
Top with fruit and honey and a little extra butter
Makes 6 pancakes.
Enjoy!
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You will need:
1 ½ cups Summer Hill Pantry Gluten Free flour
2 teaspoons baking powder
1 teaspoon apple cider vinegar
1 cup yogurt
½ cup butter or olive oil
2 eggs
1 grated zucchini – excess liquid squeezed out
1 grated carrot – excess liquid squeezed out
½ teaspoon salt or seaweed flakes
½ cup grated parmesan (optional)
sesame seeds for topping
Instructions:
Preheat oven to 180C. Line a muffin pan.
Mix together flour, salt (or seaweed) and baking powder.
Combine eggs, oil, vinegar and yogurt and whisk for 60 seconds.
Add dry mixture and stir until just combined.
Fold in grated vegetables and parmesan if using.
Transfer to prepared tin, sprinkle over sesame seeds and bake for 18 - 20 minutes.
Allow to sit in pan for 10 minutes before transferring to a cooling rack.
These vegetables can be mixed up! Try out these tasty combos: (or experiment with leftovers from your fridge :) )
- Replace carrot with beet and Parmesan with feta.
- Replace carrot with sun dried tomatoes and sesame seeds with pine nuts.
- Replace zucchini with corn and Parmesan with cheddar
Enjoy!
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These low allergen cupcakes are the perfect plate for Christmas celebrations - they are delicious, and free from gluten and nuts. They can also be made vegan and dairy free!
You will need:
For the cake
For the icing
To top
Instructions:
Make Summer Hill Pantry Wholefood Cake Mix Jar according to packet directions. Allow cupcakes to cool.
For the green icing, beat 125g room temperature butter or coconut butter for 2 minutes until light and fluffy. Gradually add 225g icing sugar (we substituted finely ground Low GI raw sugar). Once combined add 2 tablespoons of milk (or coconut milk) and beat until smooth.
Place 2 teaspoons of Green Fruit Sparkles in a small bowl or cup. Add 1/4 teaspoon of water and mix into a paste, adding more water drop by drop as needed. Transfer the green paste into the icing and stir to combine. Repeat if a deeper green colour is desired.
Using a piping bag, top each cup cake with green icing and sprinkle with Summer Hill Pantry Crunchy Raspberry Crush and Passionfruit Sparkles.
Enjoy!
]]>Bake up a tray of these perfect little Christmas cookies - a delicious and nutritious handmade gift, Christmas party plate or little snack to leave out for Santa.
You will need:
400g Summer Hill Pantry Cinnamon Cake Mix
175g Butter
1 1/2 - 2 teaspoons ginger powder. For a real zing try adding 1 - 2 teaspoon of fresh grated ginger!
Instructions:
Preheat oven to 170C. Cover a baking tray with paper.
Melt butter. Stir in 400g Summer Hill Pantry Cinnamon Cake Mix and ginger powder. Mix until it forms a crumb.
Press or roll out to 1cm thick slab and cut with Christmas cookie cutters.
Transfer to baking tray tray and bake for 10 – 12 minutes.
Allow to cool before removing from tray.
Enjoy!
]]>Creamy, light and fluffy - this is the perfect decadent dessert for a hot summers day.
You will need:
20cm springform pan, lightly greased
For the base: Preheat oven to 160C. Mix the melted butter and cinnamon cake mix to form a crumb. Press into the base of your tin and bake for 10 - 12 minutes. Allow to cool.
For the filling: Blend cream cheese, sugar and vanilla until light an fluffy. Add gelatin mix and stir to combine. Finally fold in whipped cream and half of the blackberries.
Pour over prepared base and refrigerate until set (allow at least 6 hours).
Top with remaining blackberries to serve.
Enjoy!
]]>Did you know our cake mixes make a pretty amazing biscuit too? Try these coconut lemon biscuits out!
You will need:
400g Summer Hill Pantry Coconut Cake Mix
175g Butter
Zest of one lemon
Instructions:
Preheat oven to 170C. Cover a baking tray with paper.
Melt butter. Stir in 400g Summer Hill Pantry Coconut Cake and lemon zest.
Mix until it forms a crumble.
Divide into 12 balls,, space evenly on tray and softly press into discs.
Bake for 10 – 12 minutes
Enjoy!
Our versatile bake mixes don't just make delicious cakes - check out this recipe to whip up a decadent wholefood brownie in no time!
You will need:
400g Summer Hill Pantry Chocolate Cake Mix
250g Butter
200g Dark Chocolate
4 eggs
Preheat oven to 160C. Line a square baking tray with paper.
Whisk eggs lightly.Transfer to prepared tin and tap it on the bench to smooth the top.
Bake for around 35 - 40 minutes.
You want a skewer to come out with some gooey chocolate crumbs on it.
We seriously recommend eating it warm with a dash of cream or coconut yogurt on the side. You can also add some Summer Hill Pantry Sprinkles and/or Sparkles to make them look amazing!
Enjoy!
]]>You will need:
1/3 cup quinoa flakes
1/3 cup milk of your choice
400g Summer Hill Pantry Chocolate Cake Mix
200mL yogurt
1/2 cup coconut oil - melted
2 eggs
2 tablespoons Summer Hill Pantry 100% fruit sprinkles - we used a mixture of Blackberry Crisp and Blueberry Blitz
Instructions:
Preheat oven to 180 C. Line muffin tin with large patty pans.
Combine quinoa flakes and milk in a separate bowl Allow to sit until required.
Combine yogurt, oil and eggs in a bowl. Whisk together for about 60 seconds until small bubbles form. Fold in the rest of the ingredients and mix until just combined. Divide between muffin tray and bake for 25 - 30 minutes.
Freeze well for up to 2 months.
Enjoy!
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You will need:
400g Summer Hill Pantry Cinnamon Cake Mix
3 medium or 2 large overripe bananas - mashed
1/2 cup olive oil
2 eggs
Instructions:
Preheat oven to 180 C. Line loaf tin with baking paper.
Combine oil and eggs in a bowl. Whisk together for about 60 seconds until small bubbles form. Stir through the banana. Fold in the rest of the cinnamon cake mix and stir until just combined. Transfer to prepared tin and bake for 55 - 60 minutes.
Excellent served warm with butter.
Enjoy!
]]>You will need:
1/3 cup gluten free oats200mL yogurt
1/2 cup coconut oil - melted
2 eggs
Juice and zest of one lemon
1 tablespoon poppy seeds
pulp of 2 passion fruit (optional - but delish)
Instructions
Preheat oven to 180 C. Fill muffin trays with patty pans.
Combine oats and milk in a bowl and allow to sit until needed.
Combine yogurt, lemon juice, eggs and coconut oil in a bowl. Whisk for 60 seconds, until bubbles form. Mix through oat mixture. Fold in cake mix, poppy seeds, lemon zest and passion fruit pulp and mix until just combined. Divide between large muffin trays and bake for 25-30 minutes.
Enjoy!
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Chilli Chocolate Cup Cakes - Chocolate Cup Cakes with Nut Butter Centers - Espresso Chocolate Cake
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Chilli Chocolate Cup Cakes
You will need:
400g Summer Hill Pantry Chocolate Cake Mix
1 cup yogurt
1/2 cup melted coconut oil
2 eggs
1 sweet mild red chilli finely chopped
½ teaspoon of red chilli flakes, more for sprinkling at end
Instructions:
Makes 12 cup cakes. Preheat oven to 180C. Fill muffin tins with paper patty pans.
Combine yogurt, melted oil and eggs in a bowl and beat or whisk until small bubbles form – about 60 seconds. Add the Summer Hill Pantry Chocolate Cake Mix and mix until just combined. Fold in the chopped chilli and chilli flakes and mix until just combined. Transfer to prepared pan and bake for 18 - 20 minutes. Cup cakes are ready when skewer comes out clean.
When cooled ice and top with additional chilli flakes if desired.
Chocolate Cup Cakes with Nut Butter Centres
You will need:
400g Summer Hill Pantry Chocolate Cake Mix
1 cup yogurt
1/2 cup melted coconut oil
2 eggs
¼ cup nut butter of your choice – we have used almond butter, sunflower butter and pumpkin seed butter
Instructions:
Makes 12 cup cakes. Preheat oven to 180C. Fill muffin tins with paper patty pans.
Combine yogurt, melted oil and eggs in a bowl and beat or whisk until small bubbles form – about 60 seconds. Add the Summer Hill Pantry Chocolate Cake Mix and mix until just combined. Fill each patty pan with 1 generous tablespoon of batter. Top with one teaspoon of nut butter, then cover with another tablespoon of batter. Bake for 18 - 20 minutes. Enjoy warm and let the nut butter ooze out.
Espresso Chocolate Cake
You will need:
400g Summer Hill Pantry Chocolate Cake Mix
Instructions:
Makes 12 cup cakes or 1 x 20cm cake. Preheat oven to 180C. Fill muffin tins with paper patty pans or grease a cake tin.
Combine yogurt, espresso, melted oil and eggs in a bowl and beat or whisk until small bubbles form – about 60 seconds. Add the Summer Hill Pantry Chocolate Cake Mix and mix until just combined. Transfer to prepared pan. For cup cakes bake for 18 - 20 minutes. For cake bake for 25 – 30 minutes. Cake is ready when a skewer comes out clean.
When cooled, top with whipped cream and dust with cacao powder.
Enjoy!
]]>Lemon Coconut Zucchini Loaf - Chocolate Beetroot Muffins - Carrot Cake with Cream Cheese Icing
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You will need:
400g Summer Hill Pantry Coconut Cake Mix
200mL yogurt
1/2 cup oil
2 eggs
2 tablespoons lemon juice
2 tablespoons lemon zest
1 large zucchini grated (about 200g), with excess water squeezed out
1 tablespoon freeze dried blueberries (optional)
Instructions
Grease and line a loaf tin. Follow the packet instructions on your Summer Hill Pantry coconut cake mix. After mixing together your wet ingredients and your cake mix, fold in the lemon juice and zest, grated zucchini and blueberries if using. Transfer to pan and bake for 1 hour or until skewer comes out clean.
Allow to cool and drizzle with cream cheese glaze
Instructions:
Beat the cream cheese and sugar together for 2 minutes. Scrape down the sides, add the lemon juice and beat for a further minute.
Carrot Cake
Basic Carrot Cake
You will need:
400g Summer Hill Pantry Cinnamon Cake Mix
1 cup yogurt
1/2 cup oil (olive oil works really well)
2 eggs
2 grated carrots, about 250g
1/2 cup roughly chopped pecans (optional)
Instructions
Makes 12 individual cup cakes or 20cm cake.
Preheat oven to 180C. Fill cupcake pan with paper patty pans or line and grease a 20cm round tin.
Coat carrot with half the oil and set aside. Combine yogurt, remaining oil and eggs in a bowl and beat or whisk until small bubbles form – about 60 seconds. After mixing together your wet ingredients and your cake mix, fold in the grated carrot and pecans. Transfer to pan and bake for 1 hour or until skewer comes out clean.
Spiced Carrot Cake with Cream Cheese Icing
You will need:
Basic carrot cake, plus:
1/2 teaspoon allspice
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 pinch clove
Cream Cheese Icing:
You will need
150g Cream cheese
Instructions:
Cook cake according to Basic Carrot Cake recipe – remembering to add the spice blend when mixing!
Prepare the icing by beating the cream cheese and sugar together for 2 minutes. Scrape down the sides, add the lemon juice and beat for a further minute.
All cake to cool completely and top with Cream Cheese icing and a sprinkle of Summer Hill Pantry Blood Orange Sprinkles!
Chocolate Beetroot Muffins
You will need:
400g Summer Hill Pantry Chocolate Cake Mix
1 cup milk of your choice
1/2 cup oil (melted coconut oil gives a fudgey brownie like cake)
2 eggs
200g grated raw beetroot, excess liquid squeezed out
100g roughly chopped dark chocolate
Instructions
Follow the packet instructions on your Summer Hill Pantry cake mix. After mixing together your wet ingredients and your cake mix, fold in the grated beetroot and chocolate. Transfer to pan and bake for 25 minutes or until skewer comes out clean.
Enjoy!