Banana Date Loaf
Preparation 15 Minutes
Cook 1.5 hours Minutes
Serves 8-10
Method
- Pre-heat oven to 180°C (160°C fan-forced). Line a 10 x 20cm loaf pan with baking paper. Place bananas and dates in a food processor and pulse until smooth. Add eggs and oil. Pulse until well combined.
- Transfer banana mixture to a mixing bowl and fold in flour, coconut, sugar, baking powder, cinnamon and cranberries. Pour into prepared loaf pan and sprinkle top with the seeds. Bake for 1 hour and 15 minutes. Allow to cool before slicing.
Ingredients
4 very ripe bananas
1 cup Angas Park Pitted Dates
3 extra large eggs
½ cup sunflower oil
1¼ cups plain wholemeal flour
½ cup desiccated coconut
½ cup raw sugar
1 tsp baking powder
1 tsp cinnamon
¼ cup SUNBEAM Dried Cranberries
¼ cup SUNBEAM Sunflower Seeds
Recipe Collection
Panforte
- Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake pan.
- Place sugar, honey and chocolate in a large saucepan and gently heat until chocolate is melted. Stir in the raisins, figs, cherries, cranberries and nuts. Mix well.
- Add flour, cocoa and spices to mixture and working quickly mix it together until all combined. You may need to wear a thick rubber glove. Press mixture into prepared pan and bake for 13-15 minutes. Set aside to cool before removing from pan to cool completely.
Roasted Cauliflower Steak with Cashew Cream
Preheat oven to 425°F. Set aside a baking sheet lined with parchment paper. Prepare cauliflower by trimming away any green leaves. With the cauliflower sitting on it’s stem, use a knife to slice it in half. Cut one thick slice from either side – so that you have two “steaks”, each about 1 ½” (4 cm) thick. Set cauliflower steaks aside.
Heat skillet over medium-high heat. Add 2 teaspoons olive oil, and once hot, add cauliflower steaks. Let them sear, undisturbed, for 3-3 ½ minutes on each side (cooking for approximately 6-7 minutes total). Remove once they’ve developed a golden crust on either side. While the cauliflower cooking you can assemble the harissa glaze. In a small bowl combine 2 teaspoons water, maple syrup, paprika, cumin, coriander and smoked paprika. Mix well. Once the cauliflower is seared, transfer steaks to lined baking sheet. Brush harissa glaze on both sides, coating all the nooks and crannies. Transfer to oven for 5-7 minutes or until tender.
While the cauliflower steaks are in the oven, prepare the warm chickpea salad. Add the spinach and chickpeas to a large bowl.
Squeeze lemon and drizzle avocado oil over the greens and beans. Add Himalayan sea salt and black pepper. Toss well to combine.
Assemble your dish with chickpea salad, seared cauliflower steak and drizzle with cashew cream.
Reindeer Raisin Bites
- Add dark and milk chocolate, raisins, and almonds (excluding reserved almonds) to a food processor and blitz until very finely chopped.
- Transfer chocolate to a bowl, pour over the hot thickened cream, add butter and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
- To make truffles, scoop 2 heaped tbsp of the mixture and use clean hands to roll into a ball. Repeat with the remaining mixture.
- Roll balls in the chocolate sprinkles to coat.
- Cut pretzels in half and insert 2 into each ball for antlers.
- Just below the antlers, insert slivered almond to form reindeer’s ears.
- Use white icing to stick an Ovalteenie to each ball to form a snout.
- Use white icing to create two eyeballs just above the mouth. And a dot to each eye with the black gel.
- Use the white icing to attach a red mini M&M to the top of each Ovalteenie to give your reindeers noses.
- Refrigerate for a further hour to set the icing. Serve cold.
Almond Lemon Broccoli
- Trim broccoli and cut into florets; steam or boil until tender. Drain and place in a serving bowl. Cover to keep warm.
- Melt butter in a small saucepan. Remove from heat. Add lemon juice, salt and pepper and swirl saucepan to combine. Drizzle butter mixture over broccoli, then scatter with almonds.
Easter Fruit Loaf
Preheat oven to 180°C
Dough:
- Sift self raising flour, bi-carb soda, mixed spice and castor sugar into a large bowl. Pour in buttermilk and mix with a butter knife to combine. Tip onto a floured surface and knead for 1 minute. Roll out to a 40cm x 30cm rectangle.
- Cream butter, sugar and vanilla essence until light and fluffy. Thinly spread creamed butter mix over dough and sprinkle evenly with almond meal. Combine all the fruit in a small bowl and spread on top of the almond meal.
- Roll into a loaf, place on a greased paper lined oven tray and set aside for 15 minutes to allow dough to rise.
- Bake for 45 minutes. Remove from oven and cool on a wire rack. When cool, ice and sprinkle with toasted flaked almonds.
Icing:
- Combine sifted icing sugar with boiling water.
Christmas Pudding
Greese 2 small or 1 large basin.
Mix all the dry ingredients together. Fill the mixture into the basins, or if preferred a well seasoned pudding cloth. Place 2 thicknesses of foil over the basins and tie securly.
Boil steadily for 6 hours for the lrge pudding and 4 hours for the small. On the day pudding is to be served, boil for 1 hour.
