All-Bran Anzacs

1 cup All-Bran

1 cup rolled oats

1/4 cup SR flour

1/2 cup coconut

1/2 cup castor sugar

1 teaspoon bicarbonate of soda

4 ozs. [125 gm.] butter, melted

1 tablespoon honey

Method: Add butter and honey to dry ingredients and mix until well combined. (Mixture will appear dry and crumbly.) Place tablespoons of mixture onto greased oven trays. Allow room for spreading. Bake in a moderate oven, 180C to 190C (350F to 375F) for 10 minutes or until golden brown. (Makes 24)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.84.

Chewy Jaffa Jumbles

1 cup Allbran

Juice of 2 Oranges

1 cup Powdered Milk

1 tbspn Cocoa

1/2 cup Honey

1 cup Sultanas

1/2 cup Coconut

Grated rind of 2 Oranges

Method: Soak Allbran in orange juice and add honey. Blend dry ingredients, then combine with Allbran mixture. Form into walnut sized balls and roll in coconut. Store in refrigerator or freezer. Makes approx. 30.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.133.

Allbran Loaf

1 cup allbran

1 cup soft brown sugar

1 cup mixed fruit

1 cup milk

1 cup S.R. flour

2 eggs

Method: Put allbran, soft brown sugar, fruit and milk in a bowl. Leave to soak for 2 hours or overnight. Then add S.R. flour and eggs. Mix well. Pour into greased and floured loaf tin, bake approx. 60 minutes at 175C. Leave to cook before cutting.

This is a good loaf for those on high fibre diets.

Source: contributed by C. Esworthy in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.81.