Demerara Sugar
Demerara (pronounced...
- Ingredients
- Method
Ingredients
- 1 medium carrot, coarsely grated
- ½ tsp ground cinnamon
- 75g cream cheese
- 2 tbs finely chopped walnuts, plus extra to serve
- 1 tbs Chelsea Demerara Sugar
- 2 tbs Chelsea Golden Syrup, warmed
- Thick Greek-style yoghurt and chopped pumpkin seeds (pepitas), to serve
Gluten-free pumpkin seed pastry
- ¼ cup (25g) walnuts
- ¼ cup (40g) pumpkin seeds (pepitas)
- 75g rice flour
- ½ cup (75g) chickpea flour (besan)
- ½ cup (50g) almond meal
- 1 tbs Chelsea Demerara Sugar
- 1 tsp xanthan gum (from health food stores)
- 80g cold unsalted butter, chopped
- 1 egg
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Method
For the pastry, place walnuts and pepitas in a food processor and whiz until finely chopped. Add flours, almond meal, Chelsea Demerara Sugar and xanthan gum, and whiz to combine. With motor running, add butter, 1 piece at a time, whizzing until it resembles coarse breadcrumbs. Add egg and pulse until mixture just comes together. Enclose in plastic wrap and chill for 30 minutes.
2 Meanwhile, to make the filling, combine carrot, cinnamon, cream cheese, walnut and Chelsea Demerara Sugar in a bowl. Set aside.
3 Preheat oven to 200°C. Grease a large baking tray and line with baking paper.
4 Roll out pastry between 2 sheets of baking paper to 3mm thick. Cut into twelve 8cm x 11cm rectangles, re-rolling pastry as required. Transfer half the pastry pieces to the prepared tray. Top with filling, then remaining pastry pieces. Use a fork to press the edges together to seal.
5 Bake for 20 minutes or until pastry is golden. Set aside to cool slightly.
6 Brush pop tarts with Chelsea Golden Syrup and scatter with extra walnut and pepita. Serve warm with yoghurt.
Chelsea Products in Recipe
Demerara Sugar
Demerara (pronounced...
Golden Syrup
Chelsea Golden Syrup in the...
Reviews
What did you think of this recipe?
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- 1 cup Olivani Olive Oil Pure (250ml)
- 3 cups grated carrots
- 2 ¼ cups Edmonds Standard Grade Flour (338g)
- ½ cup Meadow Fresh Original Milk, warmed (125ml)
- 2 tsp Edmonds Baking Soda
- 2 tsp ground cinnamon
- 1 tsp salt
- ½ cup chopped walnuts (optional)
Cream Cheese Icing
- ½ cup Meadow Fresh Traditional Cream Cheese (125g)
- 50g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1 tsp vanilla extract
- 1-2 Tbsp Meadow Fresh Milk
- Chopped walnuts, to decorate (optional)
ingredients
- Melted butter or margarine, for greasing
- 225g (1.5 cups) self-raising flour
- 1 tsp bicarbonate of soda
- 2 tsp mixed spice
- 200g (1 cup, firmly packed) Chelsea Soft Brown Sugar
- 3 eggs
- 250mls (1 cup) vegetable oil
- 250g (2 cups) grated carrot
- 120g (⅔ cup) raisins, chopped
- 80g (⅔ cup) walnuts, chopped
Lemon Cream Cheese Icing
- 100g cream cheese, at room temperature
- 60g (3 tbs) butter, at room temperature
- 1 tsp finely grated lemon rind
- 150g (1 cup) Chelsea Icing Sugar, sifted
ingredients
- 6 Eggs
- 1 Cup Chelsea White Sugar
- Finely grated rind and juice of 1 Lemon
- ¾ Cup fine dry Bread Crumbs
- 1 ⅔ Cup finely grated unblanched Almonds
- 1 Cup Grated Carrots, firmly packed
- ½ Teaspoon Cinnamon
- ½ Teaspoon Ground Cloves or Ginger
LEMON GLAZE ICING
- 2 Cups Chelsea Icing Sugar, sifted
- 2 Teaspoons Lemon Juice
- A Little Hot Water (2-3 Tablespoons)
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