Discover a whole new dimension of outdoor cooking.
Chocolate Crazy Cake 1 1/2 cup flour 1 cup white sugar
1/2 cup cocoa (be generous) 1 tsp baking powder 1 tbsp white vinegar 1/4 cup cooking oil 1 tsp vanilla 1 cup warm water coffee, cocoa and icing sugar for topping
Mix dry ingredients in a bowl. Make three depres- sions in the mix. In the first depression place the vinegar, in the second depression pour the oil and in the third add the vanilla. Now pour the warm water over the depressions and mix until you have a nice smooth batter. Transfer to a well-oiled bak- ing pan. Bake slowly until a knife comes out clean. While it's cooling you can make a simple topping from leftover coffee, cocoa (2 tbsp) and icing sugar (1/2 cup). Depending how much coffee you add, you’ll have a spreadable icing or a glaze to pour over the cake before serving. Warm topping is particularly nice. Eat and of course share (the Kiwis did, in case you were wondering)!
Bannock Cinnamon Rolls 1 cup white flour 2 tsp sugar for mix 2 tsp baking powder 4 tbsp butter
1/4 cup brown sugar for filling
1/3 cup raisins, currants or apples (optional) 1/4–1/2 cup warm water
Mix flour, baking powder and 2 tsp sugar in a bowl. Cut half the butter into the dry mix—use a fork and basically mash the hard butter into the flour mix until it is evenly distributed. Slowly add warm water and knead into a soft but not sticky dough. Divide the kneaded dough into six equal balls. Flatten each ball into a small disk about the size of your palm. Spread the remaining two table- spoons of butter on the surface of the disks. Sprinkle with brown sugar, cinnamon and optional fruit and then roll up the dough and seal the edges by pinching together. Place in well-oiled Outback Oven. Bake slowly until risen and golden brown.
ADVENTUREkayakmag.com 21
photo by Tarmo Poldmaa
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