Oaty Wholewheat Coconut Biscuit Food

OAT BISCUITS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment.
• Sift the flour into a bowl. Mix in the baking powder, porridge oats and sugar.
• Melt the butter, syrup and milk in a small saucepan or in the microwave and stir.
• Add to the dry ingredients. Mix until the liquid covers all the oat mixture and until well combined.
• Spoon onto a baking tray and shape into rounds, leaving space between each biscuit as they will spread whilst cooking.
• Bake for 10-15 mins, or until golden brown. Leave to cool for 5 mins before removing from tray.

COCONUT WHOLE-WHEAT BISCUITS

Steps:

• Whisk 2/3 cup each all-purpose and whole-wheat flour, 1/4 cup coconut flour, 1 tablespoon baking powder and 1 1/2 teaspoons kosher salt. Work in 6 tablespoons diced cold butter. Stir in 3/4 cup buttermilk and knead a few times. Pat until 1/2 inch thick on a floured surface, fold into thirds and pat into a 1-inch-thick rectangle; cut into 8 squares. Brush with buttermilk; sprinkle with salt and hemp hearts. Bake on a baking sheet at 425˚ F, 20 to 25 minutes.

OATY COCONUT BISCUITS

Steps:

• Roast the oats and coconut by baking in a 400F oven for 8-10 minutes Cream together the butter and sugar.
• Beat the eggs and add to the mixture one at a time.
• Then fold in the milk and the essence.
• Then add the dry ingredients slowly and mix well.
• Add the roasted oats and coconut and drop spoonfuls of this mix onto greased baking sheets.
• Bake in the oven (again at 400F/ 200C) for 8-10 mins.
• Cool and store.

COCONUT COOKIES

Steps:

• Heat the oven to 190C/170C fan/gas 5. Beat the butter in a large bowl using an electric whisk or in a stand mixer until very soft. Beat in both sugars and the vanilla until light and fluffy, then beat in the egg until just combined. Sift in the flour and a pinch of salt and stir to combine. Fold in 100g of the toasted coconut.
• Roll the dough into 14-16 balls (about 45g each) and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly using the palm of your hand and bake for 12-15 mins until golden brown and slightly firm to the touch. Leave to cool on the sheet briefly, then transfer to a wire rack to cool completely.
• Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, stirring until smooth. Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for about 30 mins.

HOW TO PREPARE BEEF JERKY THE SOUTH AFRICAN WAY

Steps:

• Reach out to your local butchers and get some good quality beef or order it online. I like to buy from https://bullandcleaver.com/. They are trusted and quality is also good. Now get it cut against the grain if possible and stay away from the fat. It would also add more flavor to the beef.
• Take it your place and leave it ideal for not less than one hour.
• Being by sprinkling a bit of rock salt in a plastic or glass dish. Now put the same between each layer and leave the beef for one hour.
• Till the time it gets ready, prepare your spice. Start with whole coriander seeds.
• When it comes to grinding spices, the most preferred way is to use a coffee grinder. You can decide it on your own.
• Once you're done with grinding, mix pepper.
• Basis your taste, grind it to 5-10g.
• Get some sugar 2-4g.
• Along with some spices around 25g.
• Now mix them well. Remember that you can use it later still if you don't use this time.
• You would notice moisture drawing out due to rock salt.
• Get 25 ML of Worcester sauce and make your beef bath ready.
• Get 500 ml of brown vinegar.
• 250 ml of warm water.
• Now mix the meat bath together.
• Brush off the salt.
• Put your meat in the meat bath.
• It's time to sprinkle your spices on it. Keep in mind that less is more.
• Treat your meat in strips by using a variety of spices, chilly, garlic, curry powder, or anything else that tends to enhance its taste. But sprinkle only.
• Now put it in your air dryer.
• Leave some space between these strips to ensure smoother air flow.
• Wait till next morning when the rich texture of your meat comes out.
• If you find it wet and juicy, it means it needs more drying. Taste it regularly and dry it if you don't get that perfect taste. To enjoy it more, take it with beer. Invite your friends for a fabulous treat this weekend.

CHOCOLATE OAT BLONDIES

Steps:

• Preheat oven to 180º C (350º F). Grease 11" X 7" pan.
• Mix together everything except oats and chocolate.
• Add in oats and chocolate.
• Spread into pan. Bake for 20 minutes or until golden brown on top.
• Cool before cutting into squares.

CHEESE WHEATMEAL BISCUITS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the flours and oatmeal into a bowl and rub in the butter. Stir in the cheese. Add the egg yolk and mix in using a fork. When the mixture starts to clump together, use your hands to knead to a smooth dough.
• Place the dough between two sheets of baking parchment and roll out thinly to about 1/2cm. Cut out desired shapes and lift them using a palette knife onto a non-stick baking sheet. Reroll any trimmings and cut out more shapes. Bake in the oven for 12-14 mins until golden brown. Leave on the tray for a few minutes to firm up before removing to a cooling rack.
• Alternatively, take walnut-sized pieces of dough, roll into balls and place on the baking tray. Flatten slightly with a fork and bake as before.

COCONUT FLOUR SCONES (OR BLOBS)

Steps:

• Preheat oven to 400.
• With an electric mixer, beat together eggs, egg whites, applesauce, honey, and salt.
• In a separate bowl, sift coconut flour and baking powder together (include the cinnamon at this time if you are using it), mix and add to first mixture.
• Beat thoroughly until batter runs smooth with no lumps. It'll be unsettlingly runny. You'll be convinced you've either done something wrong or I've totally messed up on my liquid measurements. Have faith, it'll be okay!
• By hand, mix in the berries/fruit/chocolate chips.
• Spoon the distressingly runny batter onto a nonstick (or lightly greased) cookie sheet, making blobs about three inches across. Don't worry, they'll puff up quite nicely! Leave room for them to expand and spread out, about two inches between them to be safe. Yes, I know they look flat. It's okay, honest.
• Place in oven and bake for 8-14 minutes. I know ovens vary so keep an eye on them. When they are lightly browned around the edges, remove them from the oven and let them cool for a few minutes before attempting to move them onto a cooling rack. Use a very flat spatula to take them off the sheet, but do so slowly, they crumble easily when warm.
• Enjoy!

OATY WHOLEWHEAT COCONUT BISCUIT

Steps:

• Mix all dry ingredients together in a bowl.
• Melt butter in a pot.
• When melted stir in honey. Then stir in soda.
• Mixture will froth, add this immediately to dry ingredients.
• If you feel the mixture is too wet, you can add the extra oat flour or coconut. Press mixture into a greased cookie sheet.
• Bake at 160 degrees celcius for 20 minutes.
• Put oven off after this time, and leave in oven for 10-15 minutes.
• Remove and leave to cool. Cut into squares.