Banana Date Pancakes
Preparation 10 Minutes
Cook 10 Minutes
Serves 8
Method
- Combine flour, baking powder and sugar in a large mixing bowl.
- In a separate bowl, whisk together the milk, eggs and mashed banana. Add to flour mixture with dates and mix until smooth.
- Pre-heat a frying pan over medium heat, lightly spray with olive oil or brush with butter. Spoon ΒΌ cup measures of batter into pan and cook for several minutes until bubbles appear and base is golden. Turn over a cook a further 1-2 minutes.
- Serve pancakes with sliced bananas, blueberries and a drizzle of honey.
Ingredients
1Β½ cups flour
2 tsp baking powder
2 tsp caster sugar
1 cup milk
2 extra large eggs
2 ripe bananas, mashed
8 ANGUS PARK Pitted Dates, finely sliced
Additional banana, blueberries and honey for serving
Recipe Collection
Fruit and Nut Easter Eggs
Combine mixed fruit, dates, 90g seed mix, 80g hazelnuts, 20g coconut, coconut oil, vanilla essence, coffee and salt in a food processor and blend until a smooth, thick paste is formed.Β
Divide into 25 equal portions and roll each into a ball, then shape into an egg shape.
Place remaining seed mix into a food processor and process to a coarse crumb.Β Β Transfer to a small bowl.Β Β Repeat with remaining hazelnuts.Β Β Pour remaining coconut into a small bowl.Β
To decorate, roll 6 eggs in coconut, 6 in seed mix crumb, 6 in hazelnut crumb and leave 7 plain.Β Β Refrigerate at least 2 hours before serving cold.
Baked Spiced Cauliflower Salad
- Pre-heat oven to 180Β°C (160Β°C fan-forced). Trim cauliflower, cut into florets and place in a large mixing bowl.
- Combine seeds and spices with the oil and pour over cauliflower. Mix well with your hands to ensure even coating. Tip into a single layer on a baking tray and cook for 20 minutes or until golden and tender. Set aside to cool.
- Whisk together the oil, vinegar and maple. Place cauliflower onto a serving platter and toss gently with the spinach leaves. Sprinkle with feta and pomegranate seeds. Drizzle with dressing and serve.
Easter Rocky Road
Place almonds in a single layer on a microwave-safe plate. Microwave on high for 3-4 mins, stopping every 30 seconds to stir, until nuts are lightly toasted.
Grease a 20cm square cake pan and line the base and sides with baking paper.
In a large bowl combine almonds, raisins, marshmallows, cherries, coconut and 200g of the Easter eggs; toss to combine.
Place chocolate into a microwave safe bowl and microwave on medium for 2 mins. Stir every 30 seconds or until melted. Pour 1/4 of the chocolate into the base of the prepared pan; sprinkle the nut and marshmallow mixture over the top. Pour remaining chocolate evenly over the top. Tap pan gently to remove any air bubbles from the chocolate, then sprinkle the top with extra almonds, raisins, coconut flakes and remaining 100g Easter eggs. Refrigerate until set then cut the square into quarters and each square into half to form 8 rectangular pieces.
Walnut Sultana Zucchini Carrot Cake
Preheat oven to 180ΒΊC (160ΒΊC fan).Β Β Grease and line base and sides of two x 22.5cm (9β) round baking tins.Β
In the bowl of a stand mixer fitted with beater attachment, combine zucchini, carrot, flour, sugar, 50g of walnuts, sultanas and spices.Β Β Mix on low until just combined.
Whisk together oil and eggs then add to the zucchini mixture and beat on low until just combined.Β Β Divide the mixture evenly between the prepared tins, smoothing the surfaces.Β Β Bake for 1 hour to 1 hour and 10 mins or until a skewer inserted into the centre of the cakes comes out clean.Β Β Allow the cakes to cool in tins for an hour, then invert onto a baking rack to cool completely.
To make the icing, combine butter and cream cheese in the bowl of a stand mixer fitted with whisk attachment.Β Β Whisk until smooth.Β Β Add sifted icing sugar and whisk until smooth and fluffy.
To decorate, spread half the icing on top of one cake.Β Β Arrange the second cake on top and spread with remaining icing.Β Β Sprinkle with chopped walnuts to decorate.
Rocky Road
Grease and line the base and sides of a 20cm square baking tin.
Mix together raisins, cherries, marshmallows and pistachios.Β Β Pour 1 cup of the mixture into the base of the prepared tin.
Combine chocolate and butter in a heatproof bowl, microwave for 30 seconds, stir then microwave in 10 second bursts until melted.Β Β Allow to cool for about 5 mins before adding the remaining fruit and nut mixture.Β Β Toss to coat then pour into the prepared tin, gently flattening the surface.Β Β Refrigerate until firm (about 2 hours).
Remove from tin and slice into 4 long rows.Β Β Wrap in cellophane for Christmas gifting.
Plum Clafoutis
- Pre-heat oven to 190Β°C (170Β°C fan-forced). Cut plums in half and remove stone. Cut each half into thirds and toss with the sugar and juice. Arrange in the base of a shallow baking dish.
- Combine icing sugar and almond meal in a large mixing bowl. In a separate bowl whisk the egg whites until frothy. Add to the almond mix with the butter and vanilla, Mix until well combined and pour over the plums. Bake for 35 minutes, until mixture is golden and cooked.
