Khorasan Peach Crumble

This recipe is low in sugar to highlight the natural sweetness and flavour of the peaches and the nuttiness of the khorasan flour. Feel free to add more sugar if you desire!

Ingredients

  • 8 small ripe peaches (or 5 large peaches), peeled and roughly chopped
  • 1 tbsp lemon juice
  • 1½ cups of wholegrain khorasan flour
  • 1/4 cup of raw sugar (or up to 3/4 cup if you want it sweeter)
  • 1 tsp ground cinnamon
  • 1 cup rolled oats
  • 225G butter, melted

Method

  1. Preheat oven to 180°C. Combine the peaches and lemon juice in a buttered ovenproof dish (1.5L or larger).
  2. In a large bowl place the khorasan flour, sugar, cinnamon, oats and butter and mix until just combined.
  3. Spoon the crumble mixture over the peaches and bake for 40–45 minutes, or until the golden. Serve with cream or yogurt.

Coconut and peach wholewheat cake

This is a basic vanilla cake recipe adapted from Donna Hay’s Basics to Brilliance. You can use whatever seasonal fruits you have on hand, with or without the coconut chips.

Ingredients:

  • 125g butter, melted and cooled
  • 1 1/2 cups of rosella wholewheat flour
  • 2 tsp baking powder
  • 1/2 cup of sugar
  • 2 eggs
  • 1/2 cup of coconut cream
  • 1/4 cup of sourdough starter (optional)
  • 3-4 peaches sliced
  • 1 tbsp brown sugar
  • 1/4 cup coconut chips or dessicated coconut

Method

  1. Place the butter, flour, baking powder, sugar, vanilla, eggs, sourdough starter and coconut cream in a large bowl and mix until combined.
  2. Preheat oven to 160 C
  3. Grease and line a loaf tin with baking paper.
  4. Pour the mixture into the tin and layer the peach slices on top. Sprinkle the coconut chips and brown sugar over the peaches.
  5. Bake for 55- 60 minutes.
  6. Set aside to cool in tin for 5 minutes and then turn out onto a wire rack.

Wholewheat honey pancakes

These pancakes are 100% wholewheat and use honey instead of sugar. Pancakes are an easy way to experiment with wholegrain flours, appreciate their flavour and take advantage of nutritional benefits. They’re also great for using up discarded sourdough starter.

Processed with VSCO with f2 preset
Ingredients:

  • 1 1/2 cups of wholewheat rosella flour
  • 2 tsp baking powder
  • 2 tbsp honey (optional)
  • 3 eggs (beat the egg whites if you like your pancakes extra fluffy)
  • 1 cup milk
  • 1/2 cup of natural yogurt
  • 1/2 cup of sourdough starter (optional)

Method

  • Combine flour with baking powder
  • Add honey, eggs, milk, yogurt and starter. Whisk to combine.
  • Heat up your pan and fry away with plenty of butter!

Dark chocolate, date and almond biscuits with rye

This recipe has been adapted from an Annabel Crabb biscuit recipe, a favourite of Jenny’s. The original calls for dried apricots, macadamias and no cocoa. The biscuit barrel is always full of these at Woodstock.

Ingredients

  • 290g wholegrain rye flour
  • 25g natural cocoa
  • 3 tsps baking powder
  • 175g unsalted butter
  • 200g brown sugar
  • 2 eggs, lightly beaten
  • 1 tsp vanilla essence
  • 125g dates, chopped
  • 120g almonds, chopped
  • 60g dark chocolate, chopped

Method

  1. Melt the butter and brown sugar together in a small saucepan and put aside to cool.
  2. Combine flour, cocoa and baking powder in a large bowl. Stir in the butter and brown sugar mixture. Add the beaten eggs, vanilla, dates, almonds and chocolate.
  3. Cover and rest the dough for at least 10 minutes. Preheat the oven to 180c.
  4. Line two trays with baking paper, scoop out the mixture into 3cm balls and press them down with a fork. Bake for about 10-12 minutes. Enjoy!