“It’s time to think of what to do with all those leftover Easter eggs!…said no one ever! Â Well, if by chance you do have any leftover you could get your kids to make these super easy Easter chocolate crackles. They don’t require any cooking except to heat up theÂ copha and are a great treat kids can make themselves for parties. I’ve included sultanas (to make them vaguely more healthy) and optional nuts. Enjoy!”
4 cups rice bubbles
1 cup icing sugar
1 cup desiccated coconut
3 tablespoons cocoa
1 cup sultanas
1/2 cup chopped almonds
Big mixing bowl
Microwave bowl or jug
Chop the copha into small pieces and place in a microwave safe bowl or jug. Microwave for bursts of 30 seconds until fully melted. Mine took about 2:30 from the fridge but if it’s at room temperature should take less.
Into the big bowl put the rice bubbles, Icing sugar, coconut, cocoa, sultanas and almonds. Using the big spoon mix it together until its we’ll combined. (This could also be done in a food processor)
Add the melted copha to the bowl and stir until it’s all combined.
Put the cupcake papers in the cupcake pans and spoon mixture into each one. I found this mixture made 17 chocolate crackles.
Sprinkle the sprinkles over each one.
Peel the foil off the Easter eggs and push down into each chocolate crackle.
“I recently made a delicious fruit and nut loaf from one of Bill Grainger’s beautiful cookbooks. Â It was light and fragrant with nice chunky pieces of dried fruit and crunchy nuts. Â Because it didn’t have a lot of butter or eggs in it I decided to try and convert it to a vegan version. Â After a few attempts I got the right balance that doesn’t lack any of the flavours or textures of the original. Â It also works great toasted after a few daysÂ and freezes well. Of course I do have it smothered with butter, but you can always find a vegan alternative. Enjoy!”
Place oats and almond milk in a bowl and allow to soak for 20 minutes.
Combine the flour, spices, sugar and salt and mix together.
Add the oats and milk, dried fruit, almonds, maple syrup, banana and lemon juice and rind and mix together.
Pour the mixture into a lined loaf tin and smooth the top.
Sprinkle the remaining almonds on top.
Bake in a 180 celcius oven for 40 – 45 minutes or until a skewer comes out clean.
Allow to cool for 30 minutes then remove from the tin. Â Slather with butter and enjoy.
Hello, my name is Craig.
Craig Allister Young is a cellist, orchestrator, arranger, singer and song-writer who works with the QLD Symphony Orchestra in Brisbane.
Over the past 20 years he has orchestrated music for most of the major orchestras in Australia, composed music for the Sydney 2000 Olympics,
toured a cabaret ensemble around QLD and for the past three years has been a musical director and cellist for the QLD ballet. His passion for cooking
saw him embark on his latest adventure as a top 24 contestant in the hugely popular TV sensation Australian Masterchef 2011. It is from this that the idea of
"Musical Menus" materialised as a way of combining his love for music with his passion for creating imaginative culinary dishes. Bon Appetite!