Sunbeam DT5600 manual Pear & choc chip friands, Paw paw, mango & honey muesli

Recipes (continued)

Pear & choc chip friands

Makes: 8 friands

Preparation: 10 mins (not including pear drying time)

Cooking: 20-25 mins

Cooking oil spray 6 eggwhites

1½ cups icing-sugar mixture

1 cup almond or hazelnut meal ½ cup plain flour

12 pieces dried pear, finely chopped ¾ cup milk chocolate choc bits

1.Preheat oven to 190C. Spray 8 oval (1/3 cup) non-stick friand pans with cooking oil.

2.Place eggwhites in a large bowl and whisk until well combined. Sift over icing sugar mixture. Add almond meal, flour and pear and stir until combined. Spoon mixture evenly among pans. Sprinkle with choc chip pieces. Bake for 20-25 minutes or until cooked when tested with a skewer. Turn out onto a wire rack to cool.

Paw paw, mango & honey muesli

Makes: 3 cups

Preparation: 10 mins

Drying: 2-3 hours

2 cups rolled oats

100g dried pineapple pieces, chopped

100g dried mango pieces

100g dried paw paw pieces, chopped

¼cup apple, pineapple or pear juice 2 tablespoons brown sugar

1 tablespoon honey

½teaspoon ground cinnamon

1.Combine all ingredients in a large glass bowl.

2.Spoon mixture over fruit roll tray. Dry for 2- 3 hours or until crunchy.

NOTE: This muesli will keep in an airtight container for up to 2-3 weeks. You can add slivered almonds or shredded coconut to this mixture if desired.