Blueberry Banana Quinoa Muffins

Blueberry Banana Quinoa Muffins

Course Breakfast, Dessert
Cuisine Modern Australian
Servings 12 muffins

Ingredients
  

  • 3/4 cup white quinoa
  • 1 teaspoon sea salt flakes plus more
  • Nonstick vegetable oil spray
  • 1.5 cups wholemeal flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 very ripe bananas
  • 1/4 cup honey
  • 1/2 cup dark brown sugar packed
  • 1 large egg
  • 1/2 cup olive oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • Raw sugar for sprinkling

Instructions
 

  • Cook quinoa in a large pot of boiling salted water, stirring occasionally, until tender, 10–12 minutes. Drain well and return to pot. Cover and let steam 10 minutes. Pour off any condensed water, then let cool. Set aside ¼ cup cooked quinoa for topping muffins.
  • Preheat oven to 180c. Coat a standard 12-cup muffin pan with nonstick spray (do not use muffin liners). Whisk flour, baking powder, cinnamon, and remaining 1 tsp. salt in a medium bowl.
  • Mash bananas, honey, and brown sugar in another medium bowl, preferably with a potato masher, until sugar is dissolved and banana is completely mashed. Add egg and continue to mash until combined. Stir in oil and vanilla.
  • Stir banana mixture into dry ingredients just until combined. Stir in blueberries and 2 cups quinoa. Divide batter among muffin cups. Sprinkle lightly with raw sugar and reserved 1/4 cup quinoa.
  • Bake muffins until tops are firm, just beginning to brown, and a tester inserted into muffins comes out clean, 30–40 minutes. Let cool slightly before serving.
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BLUEBERRY, FETA AND HONEY-CARAMELIZED ONION NAAN PIZZA

BLUEBERRY, FETA AND HONEY-CARAMELIZED ONION NAAN PIZZA

Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings 2 pizzas

Ingredients
  

  • 2 naan flatbreads either store brought or make your own
  • 1 teaspoon olive oil
  • 1 cup thinly sliced red onion
  • sea salt flakes
  • pinch red pepper flakes
  • 2 tablespoons honey
  • 1/2 cup ricotta cheese
  • 1/2 cup feta cheese
  • 1 cup fresh blueberries
  • handful baby rocket

Instructions
 

  • Preheat oven to 180°C. Line a baking sheet with parchment paper. Arrange the naan/flatbread on the baking sheet and lightly spray or brush with water. Set aside.
  • Heat the olive oil in a medium pan over medium low heat. Add the onion and season with a pinch of salt to taste and red pepper flakes. Cook the onions until it is wilted, about 3-5 minutes and stir in the honey, letting the onions caramelize. Remove from heat.
  • While the onions cook, stir the ricotta and feta cheese in a small bowl. Spread the ricotta mixture over the naan/flatbread, and top with the honey caramelized onions. Sprinkle the blueberries on top.
  • Place the naan pizzas into the oven and bake for about 10 minutes, or until the blueberries are just about ready to burst, the cheese has softened, and the naan is toasted. Remove from oven, sprinkle with rocket and enjoy immediately.
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BLUEBERRY MINT CRUMBLE IN JARS

BLUEBERRY MINT CRUMBLE IN JARS

Course Dessert
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 3.5 cups fresh Blueberries rinsed
  • Juice of 1/2 Lime
  • 2 tablespoons Gluten-Free or Regular Flour+
  • 3 tablespoons Light Brown Sugar
  • 1 tablespoons Granulated Sugar
  • 3 tablespoons fresh finely chopped Mint leaves
  • Ingredients for Topping:
  • 1/2 cup Whole Rolled Oats (not instant)+
  • 1/2 cup Gluten-Free or Regular Flour+
  • 1/2 cup Light Brown Sugar
  • 6 tablespoons Unsalted Butter melted
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon ground Nutmeg preferably freshly grated
  • 4 500 ml jam jars

Instructions
 

  • Preheat oven to 160c.
  • Spray the insides and rim of the jars and place them on a baking sheet.
  • In a medium bowl, combine all of the ingredients for the filling. Spoon the filling into the jars, using the back of a mixing spoon to press blueberries down if needed to allow about ½ inch for the topping. Note: the filling will compress when cooking.
  • In a separate bowl, combine all of the ingredients for the topping. Spoon the topping evenly across the four jars, distributing across to the top of the filling to cover it.
  • Place baking sheet with jars in the preheated oven and bake for 30 minutes or until the filling is bubbly and the tops are lightly golden in colour.
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BLUEBERRY OATMEAL BREAD

BLUEBERRY OATMEAL BREAD

Course Dessert
Cuisine Modern Australian
Servings 1 loaf

Ingredients
  

  • 1 cup blueberries
  • 2 cups flour plus 1 tablespoon
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup Greek yogurt
  • 2 eggs
  • 1/2 cup butter melted and cooled slightly
  • 1 teaspoon vanilla
  • 1/2 cup oats

Instructions
 

  • Preheat oven to 190c. Line a 22 x 12cm loaf pan with parchment paper or lightly butter and dust with flour.
  • In a small bowl, toss blueberries with 1 tablespoon flour to keep blueberries from sinking. In a large bowl, whisk 2 cups flour, sugar, baking powder and salt. In a separate bowl, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients. Add the blueberries and oats and gently combine.
  • Scrape the mixture to loaf pan. It will be thick and a little sticky. Bake for 50-55 minutes and golden brown and when a toothpick inserted into the bread comes out clean. Remove from oven and cool in the pan for 5 minutes then cool on a wire rack. Serve warm or at room temperature.
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Blueberry Pizza W. Whipped Ricotta + Caramelised Shallots

Blueberry Pizza W. Whipped Ricotta + Caramelised Shallots

Course Dessert, Entree, Main Dish, Platter
Cuisine Italian, Modern Australian
Servings 1 Pizza

Ingredients
  

Dough

  • 1 1/8 cups warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 2/3 cups whole wheat flour
  • 1 teaspoon salt

Pizza

  • 1 tablespoon olive oil
  • 2 tablespoons Butter
  • 4 French shallots sliced
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 garlic cloves minced
  • 1/2 cup ricotta cheese
  • 2 lemons zested
  • 250 g mozzarella cheese grated
  • 2 tablespoons fresh thyme
  • 1 cup fresh blueberries
  • 2 tablespoons Parmesan cheese

Instructions
 

  • In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 2/3 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
  • While the dough is rising, heat a large skillet over low heat and add olive oil and butter. Add in the shallots and the salt and cover, cooking for 30 minutes and stirring occasionally and reducing the heat more if they begin to brown too much. Stir in the brown sugar and the garlic and cook for 5 more minutes. Set aside.
  • Add the ricotta to a food processor and blend until smooth. Add in the lemon zest and puree until combined. After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
  • Preheat your oven to its hottest setting (usually 220C) - or if you're using a pizza stone, follow the manufacturers directions. Spread the ricotta on the dough and cover it with half of the mozzarella. Add the shallots and the thyme, then cover it in the blueberries. Add the remaining cheese. Bake for around 20 minutes, or until the crust is golden and the cheese is bubbly. (Time will vary a lot depending on oven, so allow up to 30 minutes) Remove and serve with parmesan on top.
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