Lemon, Raspberry and elderberry layered jelly (+ WIN)

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When you think summer desserts, what comes to mind? If you’re anything like me you’re picturing something cool and refreshing that you don’t need to switch the oven on for!

That’s where these delicious layered jelly cups come in. Made using Hansells beautiful new Lemon, Raspberry and Elderberry fruit syrup, these summery desserts are not only packed with a beautiful fruity, lightly tangy flavour, but they’re also an absolute breeze to make. All you need is four ingredients and a little time on your side.

If you’re not a big cordial drinker, then Hansells new range of All Natural Fruit Syrups are sure to change your mind – the flavours aren’t what you might expect! Think Mandarin, Lime and Bitters, Old Fashioned Lemonade with Key Lime Extract, Blackcurrant, Cranberry with a Hint of Basil, and (of course), Lemon, Raspberry and Elderberry. Sounds delicious, right?

They’re so good that I just had to make the most of their beautiful flavours in a simple summer dessert – and because they’re concentrated, they’re perfect for giving the humble jelly an upmarket twist.

While I used Lemon, Raspberry and Elderberry for my jelly cups, any of the new Hansells range would work beautifully – it all depends on what your favourite is. The fruit syrups are designed to be less sweet than other options and each bottle has a handy scale that shows you how sweet (or not!) each flavour is, making it easy for you to balance this dessert to suit your own tastes.

Grab the recipe for this simple dessert below – and don’t forget to enter the giveaway at the bottom on the post!

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Lemon, Raspberry and Elderberry layered jelly
Serves four

Ingredients

Fruit syrup layers

  • ¾ cup boiling water
  • 2 tsp powdered gelatine
  • ¼ cup Hansells Lemon, Raspberry and Elderberry All Natural Fruit Syrup

Creamy layers

  • 395g can sweetened condensed milk
  • 1 cup boiling water
  • ½ cup cold water
  • 5 tsp powdered gelatine

Method

  1. Combine boiling water and gelatine in a measuring cup and stir until gelatine has completely dissolved. Add Hansells Fruit Syrup and mix.
  2. Divide into small glasses, pouring around ¼ cup of liquid into each. Place in fridge for 1-2 hours or until set.
  3. Combine sweetened condensed milk and boiling water in a medium bowl. Whisk until well combined.
  4. In a small bowl, mix together cold water and gelatine. Stir until gelatine is dissolved. Add to condensed milk mixture and stir well.
  5. Pour 1 cup of condensed milk mixture into a measuring cup. Divide into prepared glasses, pouring approx. ¼ cup of liquid into each. Place in fridge for 1-2 hours or until set.
  6. Repeat steps above until you have the desired number of layers. Finish with fresh or freeze-dried berries to serve.

Recipe notes:

 

  • Leave remaining condensed milk mixture on the bench for additional layers. If mixture begins to set, simply warm over low heat until liquid again.
  • If using a glass that widens in the middle, you may need to double the recipe to ensure even layers.

giveaway_HTWD

Thanks to the team at Hansells I have a Hansells All Natural Fruit Syrups gift box to giveaway to two lucky readers! Each pack contains two of the gorgeous new flavours (Mandarin, Lime and Bitters and Lemon, Raspberry and Elderberry ) and a fantastic mixer stick.

To enter, simply comment below and let me know which Hansells All Natural Fruit Syrup you’d most like to try this summer.

Entries close at 11.59pm Thursday 29 December and the winner will be drawn at random. Winner must make contact within 5 business days or they will forfeit the prize and a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.

This post was made possible thanks to Hansells. All words, photos and opinions are, and always will be, my own.

 

 

Easy cat cake

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Think cats couldn’t get any sweeter? Then think again. This super simple cat cake is an absolute breeze to make and is quite possibly one of the cutest things I’ve ever had the pleasure of baking. Seriously, just check out that cute little face!

Whether you have a cat-lovers birthday, fundraising morning tea or simply want to create a deliciously sweet ode to your favourite feline, you have to give this cake a try. The best part is the whole thing is entirely edible – and there’s not a piece of fondant in sight!

All you need to create a cat cake of your own is some buttercream icing, M&Ms, jellybeans and a little milk chocolate. Oh, and your favourite cake, of course! As a cat-mum to two gorgeous little ginger cats, I tinted my buttercream icing a pale orange colour – just colour it to suit the favourite feline in your life.

While some cakes can be a little cumbersome to decorate, this one really is a breeze – you’ll be done and dusted in less than 30 minutes! Want to know a trick to make it even faster? Bake your cakes ahead of time, wrap them tightly in cling-wrap and pop them in the freezer. Then simply unwrap and defrost on a wire rack when you’re ready to decorate. Simple, huh?

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While I sat down and enjoyed a slice (or two) of this pretty little creation I couldn’t leave Hunter and Sybil without – after all, slicing into a cake that looks surprisingly similar to them could look a little creepy in their eyes! So as I enjoyed some cat cake, the fur-babies were enjoying some decadence of their own – their favourite Fancy Feast varieties.

Fancy Feast’s handy single serve Inspirations range is a tried and true favourite – for both me and the cats! Not only is there no mess, but with flavours like sliced chicken in broth and tuna with courgette and wholegrain rice it’s easy to cater to both cats’ discerning tastebuds.

Find out how to create this cute little cake below and treat yourself (and your cat!) to a little indulgence.

 

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Easy cat cake

You will need

  • Your favourite cake recipe (this one’s my fav!)
  • One batch of buttercream icing, tinted your preferred colour
  • 1M ‘star’ decorating tip
  • 30g milk chocolate, melted
  • 2x M&Ms, for eyes
  • 1x pink jellybean, for nose

How to do it

  1. Level your cakes and sandwich together using your favourite filling, if required
  2. Scoop around ½ cup of buttercream icing onto your cake and spread until entire cake is coated in thin layer of icing (a crumb coat)
  3. Scoop remaining icing into a decorating bag fitted with a 1M tip. Starting at the top, pipe small star shapes in a circle around the edge of the cake. Work inwards until top of cake is fully iced.
  4. Continue piping stars around the sides of the cake, working in rings around the cake to keep the lines uniform. Continue until sides are fully iced.
  5. Lay baking paper on a tray or chopping board. Place melted chocolate into a small re-sealable bag and snip the corner. Pipe shapes for ears (x2), mouth (x1) and whiskers (x4) onto the baking paper. If you have chocolate remaining, pipe a few extra features just in case. Place in freezer for 5 minutes or until firm.
  6. Using a blunt knife, carefully lift chocolate features and place on top of iced cake, beginning with ears. Add M&Ms for eyes and jellybean nose before adding mouth and whiskers. Enjoy!

giveaway_HTWD

This giveaway has now closed. 

Thanks to the lovely team at Fancy Feast I have a $100 Animates voucher to give away to one lucky reader!

To be in to win, simply leave a comment below letting me know who you would make this simple cat cake for – and which cat you’d be using as inspiration. Bonus points if you upload a photo of your muse (or even your finished cat cake!)

Entries close at 11.59pm Thursday 15 December and the winner will be drawn at random on Friday 16 December. Winner must make contact within 3 business days or they will forfeit the prize and a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.

This post was made possible thanks to Fancy Feast. All words, photos and opinions are, and always will be, my own.  

Berry shortbread ice cream sandwiches

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With less than a month to go before the summer holidays truly kick off, I have one thing on my mind – seriously delicious summery desserts. And what could be more summery than a cold and creamy ice cream sandwich?

These berry shortbread ice cream sandwiches are something a little bit special, right from the beautifully creamy ice cream centre through to the shortbread biscuits holding the whole thing together. There’s so much flavour in every single bite.

There’s a bit of a trick to making a truly dreamy ice cream sandwich, and it all comes down to one thing… you guessed it: the ice cream! Ice cream is (literally) at the heart of these delicious summer treats, so it’s important that you get it right. You want the best, after all!

That’s where Corner Dairy comes in. Corner Dairy is a range of delicious nostalgic ice cream flavours from the clever team at Kohu Road – and you know anything they create is going to be amazing! There are six delicious flavours in the range (think Malt Thickshake, Flat White, Chocolate Fudge, Hokey Pokey and Vanilla Bean), but these ice cream sandwiches are inspired by my favourite one – Berry Sundae.

 

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One taste of Corner Dairy’s Berry Sundae ice cream threw me right back to memories of enjoying a fresh berry ice cream at our local berry farm each summer – it’s beautifully creamy and packed with the amazing flavour of seasonal berries. So I decided to pay homage to that amazing berry flavour by sandwiching it between two ‘melt in your mouth’ berry shortbread biscuits.

While shortbread is a firm biscuit, that makes it ideal for ice cream sandwiches – not only does it make it easy to hold the ice cream sandwich together, but being a shortbread, each bite literally disappears in your mouth. Yip, both the biscuit and the ice cream just melt away in a burst of flavour. Amazing, right? Just remember: ice cream sandwiches are a notoriously messy treat, so they’re best enjoyed in the Kiwi sunshine.

So pick up a tub of your favourite Corner Dairy variety at selected New World, Fresh Choice and Pak N Save supermarkets (click here to find your nearest stockist) and get baking – I’m sure you’re going to love this recipe.

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Berry shortbread ice cream sandwiches

Shortbread recipe adapted from Chelsea Sugar

Ingredients

  • 250g butter, softened
  • ¾ cup icing sugar, sifted
  • ½ cup cornflour or arrowroot
  • 1 ½ cups plain flour
  • ¼ cup freeze-dried raspberries
  • ¼ cup freeze-dried strawberries
  • 30g white chocolate, melted (optional)
  • 1 tub Corner Dairy Berry Sundae ice cream

Method

  1. Preheat oven to 150 degrees Celsius and line two baking trays with baking paper. Set aside.
  2. Place butter and icing sugar in a large bowl and beat until pale and creamy, scraping sides as required.
  3. Add cornflour (or arrowroot) and plain flour and mix until a dough forms. Add freeze-dried berries and mix until just combined.
  4. Scoop dough onto a lightly floured bench and roll into a log approx. 5cm in diameter. Using a sharp knife, slice dough into 1cm rounds and place on baking tray.
  5. Bake for 20-25 minutes or until just golden. Remove from oven and allow to cool on tray for 5 minutes before transferring to a wire rack to cool completely. Once cool, drizzle with white chocolate if desired.
  6. When ready to serve, place one scoop of Corner Dairy Berry Sundae ice cream on a piece of shortbread. Place another on top and press firmly.

giveaway_HTWD

This giveaway has now closed. 

Want to win one of five Corner Dairy vouchers so you can try it for yourself?

Then simply leave a comment below letting me know which Corner Dairy flavour you would most like to try. It’s as easy as that!

Want a bonus entry? Then pop over to our Facebook page and let me know what dessert you would make with your favourite Corner Dairy flavour.

Entries close 11.59pm Friday 16 December. Winners will be drawn at random and must make contact within three business days or they will forfeit the prize and a new winner will be draw. Sorry – this giveaway is only open to NZ residents.

This post was made possible thanks to Corner Dairy. All words, images and opinions are, and always will be, my own.

Things you learn as a cat-mum

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There’s no denying that I am a self-confessed, over-the-top, doting cat-mum. Heading to the SPCA and welcoming not one, but two, fur babies into our family was without a doubt one of the best decisions we’ve ever made.

As soon as you welcome a cat into your family, your world begins to change. Yip, there are the usual things you expect – the couch becomes slightly more crowded, any box left unsupervised will have a cat in it and they quickly become an important part of the family – but there are some other things that happen too.

The things you learn by being a cat-mum!

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Your cat has some weird quirks… which just help make it the cutest cat ever

Cats are big on personality! I know smoochy cats, chatty cats, aloof cats and cats like ours that think they’re people. But whatever type of cat you have, they’re bound to have a few unexpected quirks that just help make them even cuter. Take our cat, Hunter: he loves his cat cage! Any time we bring it out for a trip to the vets or the cattery, he springs right in and sits there ready to head off on the next adventure. If we leave it out, he’ll even curl up and go to sleep in it!

Forget selfies, your phone is full of one thing – cat pics!

90% of the photos on my phone are of our two cats, Hunter and Sybil. I’m sure it’s the same for any doting cat-mum – you just can’t help it, they’re just so darn cute! Whether they’re snoozing in a strange position, doing something a little bit cheeky or snuggly up on your knee, it’s always a good time to capture a cat-pic or two (hundred).

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You’ll buy them toys, but they’ll still choose a stick

When we first got cats, I always said they would have a few toys but nothing crazy – after all, who wants the house littered with cat toys? Two years later, dodging one of Hunter and Sybil’s two (yip, two!) cat tunnels and tidying away their many toys is just part of everyday life. And yet, even with so many toy options, we’ll still find them playing with sticks, boxes and paper bags… go figure!

Cats know the house rules – and love to break them

No cats on the bench. No cats on the table. Definitely no cats on the mantelpiece. Yeah, as you can see, these rules can be a little hard to enforce – especially when their cheekiness is actually really cute, so you have to get a photo first… you know, as evidence. Cats love to test the limits – and sprint off in a rush of adrenaline when you sharply tell them to get down!

 

Cats eat, sleep and play… so you have to get the food right!

Food is a big part of a cat’s life, so you’ve got to get it right – and cat-mums quickly learn that not all cat food is created equal. You want your cat to have the very best – the best nutrition and taste, right? That’s where Fancy Feast comes in.

Their single serve Inspirations range is a real winner in our house – for both me and the cats! Not only are they super easy to dish up (I hate getting cat meat on my hands or the bench!), but the cats absolutely devour it. Every. Single Night. Like all discerning cats, they each have their favourites – Sybil loves Fancy Feast’s sliced chicken in broth, while Hunter is all about the tuna with courgette and whole grain rice. So gourmet!

 

giveaway_HTWD

Thanks to the lovely team at Fancy Feast, I have a wonderful Fancy Feast Christmas Pack (worth $65) PLUS a $100 Animates voucher to giveaway to one lucky reader and their fur-baby!

To enter, simply comment below and let me know one thing you’ve learned since welcoming your feline friend into your family. Bonus points if you share a cat-pic too – let’s be honest, your phone is full of them!

Entries close at 11.59pm Sunday 11 December and the winner will be drawn at random on Monday 12 December. Winner must make contact within 3 business days or they will forfeit the prize and a new winner will be drawn. Due to timings, Fancy Feast Christmas pack may be received after Christmas. Sorry – this giveaway is only open to New Zealand residents.

This post was made possible thanks to Fancy Feast. All words, photos and opinions are, and always will be, my own.  

White Christmas

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Christmas is just around the corner, which means now’s the time to start thinking about all the beautiful treats you’re going to bake this festive season. Seriously, it will be here before you know it!

One of my favourite things to whip up over the festive season is White Christmas. Not only is it one of the quickest things ever to make, but there are a hundred different twists you can take on it to tailor it to your own tastes – or those of the lucky people you gift it to!

But this particular White Christmas recipe is one of my absolute favourites – it’s just so festive! Think creamy white chocolate packed with chopped glacé cherries, blanched almonds, pistachios and a few rice bubbles for extra crunch. Good, right?

The trick when making something as simple as White Christmas is making sure that the ingredients you use are top quality – think about it, when there are only a few ingredients, you really need each one to pop! That’s where Tasti comes into the mix!

Tasti’s range of glacé cherries and nuts are my go-to each Christmas (and let’s be honest, anytime I bake with fruit and nuts throughout the year). You can always rely on their products to be top notch – plus they’re packaged in handy amounts to help make baking easy, with both grams and cup measures on every pack.

So grab the ingredients and get baking – I’m sure you’re going to love this recipe!

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White Christmas
Makes approx 28 pieces

Ingredients

  • 75g Tasti Red Glace Cherries, halved
  • 75g Tasti Green Glace Cherries, halved
  • 140g Tasti Blanched Almonds, broken
  • 140g Tasti Pistachios, broken
  • 2 cups rice bubbles
  • 500g white chocolate, broken
  • 1 tsp vanilla essence

Method

  1. Grease and line a 20x30cm slice tin with baking paper. Set aside.
  2. In a medium bowl, combine glace cherries, nuts and rice bubbles. Stir gently until well combined. Set aside.
  3. Place chocolate in a large pot over very low heat. Stir continuously until melted and smooth. Add vanilla essence and stir until combined.
  4. Remove chocolate from heat and add dry ingredients (I left a handful in the bowl to scatter on top). Stir until well combined and scoop into prepared tin. Press evenly.
  5. Scatter with remaining dry ingredients (if desired). Place in fridge for 2 hours or until set. Slice using a warm knife.

giveaway_HTWD

Thanks to the lovely team at Tasti, I have a fab prize pack to give away to one lucky reader with a whole bunch of Tasti products!

To enter, simply comment below and let me know what your favourite thing to bake at Christmas is.

Entries close at 11.59pm Thursday 8 December and the winner will be drawn at random on Friday 9 December. Winner must make contact within 3 business days or they will forfeit the prize and a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.

This post was made possible with thanks to Tasti. All recipes, images and opinions are, and always will be, my own.

Simple spinach quiche

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The days are longer, brighter and warmer – which means summer is just around the corner! One of the best things about summer is having friends and family over for lazy get togethers to make the most of that beautiful summer weather.

But while the firing up the BBQ can get you through for a while, it’s always good to have a couple of quick, easy and delicious recipes on hand to help keep your menu looking fresh all summer long.

That’s where this delicious simple spinach quiche comes in. Made with plenty of (you guessed it) spinach, a handful of grated cheese and a creamy filling made with egg, milk and Best Foods Mayonnaise, this recipe is always on repeat at our place over summer.

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What I love about this recipe is that it’s packed with flavour without requiring lots of different ingredients – the spinach, onion, grated cheese and Best Foods Mayo with a Touch of Garlic really pack a punch. The beauty of using this mayo is that it serves two purposes – not only does it add a hint of garlic to the finished quiche, but because it’s made with real eggs, it also helps the finished quiche to stay beautifully creamy.

The best part is you can have all the key ingredients sitting in your freezer and pantry all summer long, ready to whip it together when you know guests are coming over. Like all good quiches, this recipe is great to make ahead – simply pop it in the fridge once baked and reheat or serve cold the next day. Easy!

So pop to your local supermarket and check out the new Best Foods Flavoured Mayonnaise range – there are four flavours (check them out below), so there are lots of ways for you to spice up your baking this summer!

  • A Touch of Garlic
  • A Spark of Chilli
  • A Pinch of Mustard
  • A Zing of Lemon

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Simple spinach quiche

Ingredients

  • 1 ½ sheets pre-rolled shortcrust pastry, thawed
  • 1 tsp olive oil
  • 1 medium onion, diced
  • 200g frozen spinach, thawed
  • Salt and pepper, to taste
  • ½ cup Best Foods Mayonnaise with a Touch of Garlic
  • ½ cup milk
  • 4 eggs
  • ¼ cup grated cheese, Edam or similar

Method

  1. Preheat oven to 200 degrees Celsius. Lightly grease pie dish and lay pre-rolled pastry into dish, joining sheets as required. Trim excess. Place sheet of baking paper over pastry and fill with dry rice. Bake for 10 minutes, then remove rice and baking paper and set aside.
  2. Heat olive oil in a large frying pan over medium heat. Add diced onion and cook until translucent. Add thawed spinach and toss until well combined. Scoop into prepared base.
  3. In a small bowl, combine Best Foods Mayonnaise with a touch of Garlic and milk and whisk until combined. Add eggs and whisk until well combined. Pour over spinach mixture and sprinkle with cheese. Gently toss with a fork.
  4. Place in oven and bake for 40-45 minutes or until set and lightly golden.

giveaway_HTWD

Thanks to the lovely team at Best Foods I have three delicious hampers to give away to three lucky readers!

Each hamper includes each of the four new mayo flavours, Best Foods Original and Lite Mayos and two Best Foods oven mitts. To be in to win, simply leave a comment below with which flavour you’d most like to try this summer.

Entries closed at 11.59pm Saturday 3 December and the winner will be drawn at random on Sunday 4 December. Winner must make contact within 3 business days or they will forfeit the prize a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.

This post was made possible with thanks to Best Foods Mayonnaise. All recipes, images and opinions are my own.

Fresh strawberry donuts

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Phew – it’s been awhile, but we’re officially back in action! And I promise this recipe was worth the wait…

Even though the weather’s still a bit up and down, it’s beginning to feel like summer is just around the corner thanks to one little thing… our local strawberry farm has officially opened! That means our fridge is once again fully stocked with beautiful, juicy fresh strawberries, which let’s be honest, are pretty much one of the most delicious things ever – right?

Now that fresh strawberries are no longer carefully rationed, I thought it was about time I used a few to flavour a bit of a weekend treat – and donuts were the first thing that sprang to mind!

Read More »

Raspberry and coconut supergrain slice (+ WIN!)

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Looking for a slice that’s super simple to make but packs a punch, right from the base to the topping? Then you’ll love this easy raspberry and coconut supergrain slice.

Imagine a chewy and flavoursome base packed with cocoa, toasted coconut and six supergrains (think everything from quinoa to amaranth), topped with a sweet coconut filling dotted with freeze-dried raspberries and finished with a drizzle of dark chocolate, coconut flakes and a few more raspberries for good measure. Sounds good, right?

But the best part is that despite being absolutely packed with flavour and supergrains, this slice is a breeze to make – and you don’t need to spend hours trawling the supermarket aisles for all kinds of unusual ingredients. All you need to do is pop by the muesli bar aisle and grab a couple of boxes of Tasti Supergrain Bars.

Tasti’s Cocoa, Toasted Coconut & Quinoa Supergrains bars make this slice so simple – all you need to do is crush them up, mix with a little melted butter and you have a beautifully flavoursome base all sorted.

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The unique combination of quinoa, amaranth, buckwheat, brown rice, oat and millet makes for a deliciously textured and flavoursome base that really is delicious – and you don’t usually rave about a slice base! This recipe uses eight bars (just under two boxes) which means you’ll have a couple left over to enjoy on the go – and you’ll totally want to, they’re that good.

With all that goodness going on in the base, this slice brings a bit of extra sweetness in with the filling – a beautiful combination of condensed milk, coconut and freeze-dried raspberries, with a couple of eggs to help it set nicely. Top that off with a topping that’s as pretty as it is flavoursome, and you’re onto a winner.

So pop in-store and pick-up some Tasti Supergrain Bars and get baking – I’m sure you’re going to love this one!

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Raspberry and coconut supergrain slice
Makes approx. 32 pieces

Ingredients

Base

  • 240g (8 bars) Tasti Cocoa, Toasted Coconut & Quinoa Supergrains bars
  • 50g butter, melted

Filling

  • 395g condensed milk
  • 225g desiccated coconut
  • 2 eggs, lightly beaten
  • ½ cup freeze-dried raspberries
  • Pink food colouring

Topping

  • 50g dark chocolate, melted
  • ¼ cup freeze-dried raspberries
  • ¼ cup coconut flakes

Method

Base

  1. Break Supergrains bars into pieces and place in the bowl of a food processor. Blend to a fine crumb. Add melted butter and mix until well combined.
  2. Scoop mixture into lined slice tin and evenly spread across base of tin. Press firmly and set aside.

Filling

  1. Preheat oven to 180 degrees Celsius.
  2. In a medium bowl, combine condensed milk, desiccated coconut and eggs. Mix until well combined.
  3. Gradually add pink food colouring until desired colour is reached. Add freeze-dried raspberries and fold through mixture until well combined.  
  4. Scoop over prepared base and spread until base is evenly covered. Place in oven and bake for 20 minutes or until lightly golden. Allow to cool completely.

Topping

  1. Lift slice from pan and place on a chopping board.
  2. Spoon melted chocolate into a small bag and snip the corner. Drizzle around half the chocolate over the prepared slice. Sprinkle with freeze-dried raspberries and coconut flakes, then drizzle with remaining chocolate.
  3. Place slice in fridge until chocolate is set (approx. 5 minutes) before slicing into squares. Store in an airtight container.

giveaway_HTWD

Thanks to the lovely team at Tasti I have a great little prize pack to giveaway to one lucky reader, including one box of all three Supergrains bars: Almond, Cranberry & Linseed, Pepita, Chia & Manuka Honey and (of course) Cocoa, Toasted Coconut & Quinoa.

To be in to win, simply leave a comment below letting me know which Supergrains bar you would most like to try.

This recipe was made possible thanks to Tasti. All comments, recipes and images are my own.

Entries close 11.59pm Monday 19 September. The winner will be chosen at random and notified on Tuesday 20 September. Winner must make contact within 3 business days or they will forfeit the prize a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.