Jen Severn
1 cup raw almonds
1 cup raw macadamias
1 cup of medjool dates, pitted
3/4 cup cacao powder
2/3 cup melted coconut oil
1 heaped tablespoon of almond spread
Rock salt to taste
Sesame seeds or desiccated coconut to sprinkle on top
In a food processor, blend the almonds and macadamias together to create a fine meal. Add the dates, cacao, … Read more »
Linda Sang
3 cups of rolled oats
½ cup of white chia seeds
3 and ½ cups milk
¾ cup of natural Greek style yoghurt
2 tblsp of maple syrup
1 tsp of vanilla extract
Combine everything in a bowl. Cover and place in the fridge overnight to soak and expand. In the morning, with your serving, add more yoghurt, fresh berries or banana, coconut flakes and more maple syrup and milk if required.
Absolutely delicious and filling breakfast for a great start to the day!
from Cobargo School
This week in Stephanie Alexander Kitchen Garden program, the students celebrated their amazing achievement of winning the Cobargo Show’s Junior Champion and First Place for the Jams and Preserves Section (under 12 years) for their delicious rhubarb and ginger chutney.
What a wonderful way to start off a brand new year of learning in the Stephanie Alexander Kitchen Garden program! All students had a picnic with … Read more »
Central Tilba School Kitchen Garden
1 kg ricotta cheese
500g grated cheese
Bunch spring onions (chopped)
Bunch parsley (chopped)
3 bunches spinach or silverbeet (chopped fine)
Salt and pepper
18 sheets puff pastry (cut in half)
Sauté spring onions and spinach/silverbeet in oil.
Mix remaining ingredients together in a large bowl then add sautéd onions and spinach.
Lay ingredients in strips … Read more »
The Triangle Team
This refreshing, cooling soup is salad in a mug.
4 large cucumbers or more if smaller
1 small red onion chopped or a handful of spring onions, chopped
2 cloves garlic, chopped
¼ cup olive oil
2 cups packed with salad herbs (use what you have!—parsley, tarragon, basil, dill, mint, chives, sorrel, rocket leaves)
1½ cups greek yoghurt
Salt to taste
Peel cucumbers if they’re large and … Read more »
The Triangle Team
It’s called bread but it’s a terrific tea cake and a great way to use up those zucchinis that got away.
500g flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons cinnamon
6 large eggs
1 cup oil (sunflower, safflower, grapeseed)
2 cups (400g) sugar (half white, half brown)
680g grated zucchini