With raw ingredients and just enough sweetness from the honey, these coconut and cashew clusters are perfect lunchbox snacks.

MAKES 2 cups // COOKING TIME 25 min

INGREDIENTS
½ cup coconut oil
¼ cup honey
1 cup desiccated coconut or coconut flakes
¾ cup raw cashews
½ cup raisins

METHOD
1. Preheat oven to 180ºC and grease a baking tray.
2. Melt coconut oil and honey in the microwave.
3. Mix the coconut and cashews, then stir in the honey mixture.
4. Scatter on to the baking tray and bake for 10–15 minutes.
5. Cool, then mix in raisins.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Our chocolate-orange rye bars are just as nutritious, but pack even more deliciousness!

The post Coconut and cashew clusters with raisins appeared first on MyKitchen.

No one can resist the homely taste of freshly-baked bran muffins slathered with melting butter. Whip these up for Sunday morning breakfast or to eat during the week as an on-the-go snack!

MAKES 12 // COOKING TIME 26 mins

INGREDIENTS
2 eggs
2 cups brown sugar
½ cup vegetable oil
2 cups milk
1 tsp vanilla essence
2 cups bran
2½ cups flour
2 tsp bicarbonate of soda
½ tsp salt
1 cup raisins
Butter, to serve

METHOD
1. Preheat oven to 180°C.
2. Beat the eggs, then add the brown sugar and continue beating until thick and creamy. Whisk
in the oil, milk and vanilla essence.
3. Combine the bran, flour, bicarb and salt in a separate bowl, then fold into the wet ingredients. Add the raisins and mix well.
4. Divide the mixture into a muffin tin lined with muffin cases. Bake for 12–15 minutes or until golden brown.
5. Remove the muffins from the oven and let them cool slightly. Serve warm with a knob of butter.

The post Bran muffins appeared first on MyKitchen.