PREPARATION TIME : 5 min.
COOKING TIME :  0 min.
DIFFICULTY LEVEL :  Easy

INGREDIENTS (1):
1 lime
100ml of passion fruit juice
8 ice cubes
125ml of ginger ale

METHOD

• Cut the lime in half and use the Zest N Press to squeeze the lime juice into the Ez Shaker.
• Add all ingredients to the base of the Ez Shaker.
• Cover and shake well to combine.
• Serve cold and enjoy!

Prep Time: 15 minutes

Cook Time: 13 minutes 

Difficulty Level: easy 

Cost: low

Serves: 4 people 

INGREDIENTS

• 75 g cake flour (sifted) (±1/2 cup)
• 60 g sugar (±4 tbsp)
• 1 ml baking powder (±1/4 tsp)
• 1 pinch salt
• 30 ml milk (±2 tbsp)
• 25 ml oil (±1 1/2 tbsp)
• 2 ml vanilla extract (±1/2 tsp)
• 1 egg
• 1 pinch cream of tartar or 1 ml /±1/4 tsp lemon juice

Instructions

1.  In the That’s A Bowl 2.75L whisk flour, 15 g / ±1 tbsp sugar, baking powder and salt together using the KPT Whisk.
2. Add milk, oil, vanilla extract, and egg yolk to the EZ Shaker 350 ml, cover and shake until blended.
3. Pour the contents of the EZ Shaker into the That’s A Bowl and mix using the Silicone Spatula until you have a consistent batter.
4. In the Speedy Chef, add the egg white, 45 g / ±3 tbsp sugar and cream of tartar (or lemon juice). Whip the egg white until stiff peaks.
5. Gently fold half of the egg white into the That’s A Bowl then repeat with remaining half.
6. Place the Pro Ring in the base of the MicroPro Series Grill and lightly oil the bottom and cover.
7. Pour mixture into the Pro Ring, place cover on in the grill/low position and microwave for 10-13 min. at 600 watts. Bake until a toothpick inserted into center of cake comes out clean.
8. Using the Oven Gloves, remove cover. Place a plate or cutting board on top of the MicroPro Series Grill and carefully flip. Allow to stand upside down for 10 min. before removing the Pro Ring.

TIP: Inverting the cake will reduce the chance of the sponge cake
collapsing.

PREPARATION TIME : 15 min.

COOKING TIME : 2 min.

STANDING TIME : 10 min.

DIFFICULTY LEVEL : Easy

AVERAGE COST : Middle

INGREDIENTS (15 ENERGY BALLS)

• 75 g pitted medjool dates (±½ cup)
• 100 g old-fashioned rolled oats (±1 cup)
• 100 g frozen raspberries (±1 cup)
• 25 g ground flaxseed (±¼ cup)
• 30 ml coconut flour (±2 tbsp)
• 20 g unsweetened desiccated coconut (±¼ cup)

1. Place pitted dates into the MicroCook Pitcher 1LÂor a microwave safe bowl and fill with water until dates are covered. Microwave for 2 min. at 900 watts. Allow to stand for 5 min. or until dates are softened.
2. Place oatmeal in the SuperSonic Chopper Extra, fitted with blade attachment. Cover and pull cord until fully chopped. Add frozen raspberries, cover and pull cord until well combined. Remove into a separate bowl.
3. Drain dates and add to base of Chopper. Cover and pull cord until chopped.
4. Add raspberry oatmeal mixture back into the Chopper, along with ground flaxseed and coconut flour. Cover and pull cord until well combined. Remove cover and blade, then stir together using a silicone spatula until fully combined. Let stand for 5 min.
5. Place desiccated coconut in a small bowl.
6. Using a tablespoon, scoop out raspberry date mixture and form a ball by rolling it in the palm of your hands. Then roll the ball in coconut topping until fully coated. Place into a container and repeat with remaining mixture.
7. Store in the fridge or take on the go in The Ultimate Silicone Stand-Up Bag Small.

Prep Time: 30 minutes 

Cook Time: 18 minutes 

Difficulty Level: average

Cost: middle

Serves: 6 people 

INGREDIENTS

• 150 ml warm milk (± 2/3 cup)
• 2 pinches salt
• 20 g fresh yeast
• 300 g flour (± 11 oz.)
• 40 g white sugar (± 40 ml)
• 60 g melted butter (± 1/4 cup)

For Filling

• 3 tsp brown sugar (± 15 ml)
• 1 tbsp ground cinnamon (± 5
  ml)
• 1 tbsp soften butter (± 15 ml-
  30ml)
• Optional icing to glaze the rolls

For Glaze

• 120 g powder sugar (± 1 cup)
• 1 tsp soften butter (± 5 ml)
• 1 tsp vanilla sugar (± 5 ml)
• 1 tbsp milk (± 15-30 ml)

Instructions

1. Heat the milk in the microwave 1 min 30 sec. at 600 watts. In the Mixing Bowl, add milk and stir in the salt and yeast until well mixed and dissolved. Add flour, sugar and the melted warm (not hot)butter.
2. Beat with an electric mixer on low speed until everything is combined. Knead the dough until dough is soft. You’ll know when it’s soft when the dough leaves side of bowl and is easy to handle. Seal; allow the dough to rise in a warm place. The dough should rise to double its size or to when the seal lifts.
3. Mix brown sugar and the cinnamon in a small bowl; set aside. Place dough on floured Pastry Sheet and knead the dough. Gently push your fist into the dough to deflate it.
4. Using the Adjustable Rolling Pin, flatten dough into a 30 x 30 cm rectangle. Spread butter over dough, do not butter 1-2cm of one side of dough.
5. Sprinkle with sugar-cinnamon mixture. Roll dough up tightly. Pinch edge of dough into the roll to seal edge.
6. Using a sharp Serrated Knife, cut roll into 2,5 cm slices (12 slices).Place the slices upside down slightly apart in the MicroPro Series Grill. Place the cover on casserole/high position and allow the rolls rise in a warm place up to 15 min.
7. Microwave the rolls for 16 min at 600 watts.
8. In a small bowl, stir glaze ingredients until smooth, adding enough milk so glaze is thin enough to drizzle.
9. Using a spoon, drizzle glaze over the warm rolls. Serve warm.

Tip: If you use packaged active dry yeast, you will mix the yeast into the
flour

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Happy making and baking with the use of Tupperware!