Hazelnut & Banana Cake

1 cup plain flour

1 cup SR flour

1 cup LSA (linseed sunflower almond meal) mix

1 cup hazelnut meal

1 cup desiccated coconut

1 tspn lemon zest

1 tspn baking powder

1 tspn mixed spice

4 eggs

150g unsalted butter

1 cup castor sugar

2 bananas mashed

1 cup soy milk

1 tbspn canola oil

Preheat oven to 180 degrees

Grease & line a loaf tin. In a large bowl sift flours & rub or blend in butter, then add all dry ingredients to this mix. In a separate bowl beat eggs, sugar, soy milk & banana. Fold mixtures together with all remaining ingredients & pour into cake tin & bake for 35 minutes or until a skewer comes out clean.

©Sacred Chef.

Sticky Black Rice Pudding

2 cups black rice
4 cups water
1 cup palm sugar
1 cinnamon quill
1 star anise
1 can coconut cream
1 banana sliced

Place rice, cinnamon, star anise and water in a saucepan bring to boil and then simmer for one hour; checking on water level at regular intervals.
As rice begins to soften add sugar, coconut cream and banana, cook for a further 20 minutes or until
ready. Can be served warm or chilled, finish with a
drizzle of coconut cream and sliced mango cheeks.
©Sacred Chef

Zucchini Cardamom Macadamia Nut Cake

1 cup plain flour
1 cup SR flour
1 cup LSA (linseed sunflower almond meal)
1 cup macadamia nut meal
1 cup desiccated coconut
1 tspn lemon zest
1 tspn baking powder
1 tspn cardamom grnd
4 eggs
2 cups canola oil
1.5 cups mascobado sugar
1 cup zucchini grated
1 cup soy or rice milk
1 tspn vanilla extract

Preheat fan forced oven to 170 degrees

Grease & line a cake tin. In a large bowl sift flours, then add all dry ingredients to this mix. In a separate bowl beat eggs, lemon, sugar, vanilla, soy milk, oil & zucchini. Fold mixtures together with all remaining ingredients & pour into cake tin & bake for 35 minutes or until a skewer comes out clean.
Ice with a coffee or chocolate frosting.

©Sacred Chef.

Great vegetarian cooking at the Sacred Chef cooking school sunshine coast

Midas Word

Steamed Sweet Polenta Fingers with Coconut, Almonds & Mixed Fruit.

2 cups fine polenta

1 cup desiccated coconut

1 cup LSA

2 tbspn honey

1 cup roasted almond slivers

1 cup mixed dried fruit

3 cups purefied water

Mix your polenta with the water & cook slowly in a heavy based saucepan – I usually do a mix of 1 cup cold water to 2 cups boiling water. Cook for 10 minutes. Then stir in all the other ingredients. Cook on a low heat for another 5 to 10 minutes. Transfer to a greased dish & refrigerate for an hour. When solid cut into fingers & steam. Serve with whipped cinnamon & honey yoghurt.

Serves 4.

©Sacred Chef.

Midas Word

Citrus Tart

Baked Citrus Tart

A gorgeous creamy and tangy dessert.

Pastry

Butter unsalted 150g

Sour cream 50g

Sugar castor 100g

Eggs 2

Flour plain 250g

Water 2 tbspn

Preheat your oven to 180 degrees C. Cream your butter, sour cream and sugar in a food processor.

Mix in eggs and begin to add sifted flour slowly. Dribble in water so that you can work the mixture, kneading lightly until you have a smooth pastry ball. Wrap in cling wrap and refrigerate for 30 minutes. Roll out into a greased and lined baking ring and bake, with blind beans on top of grease proof paper, for 25 minutes. Remove blind beans and bake for a further 10 minutes or until golden.

Baked Citrus Tart

Cream pouring 300ml

8 eggs

Sugar castor 350g

Grapefruit ruby 2 juiced

Lemons 3 juiced

Tangello 2 juiced

Lemon zest 2 lemons

Heat cream in a saucepan until pre-boil.  In a large bowl whip your eggs and sugar together, before adding in your warm cream, zest and citrus juices. Pour the filling into the pastry case and bake for 50 minutes until just set. Allow to cool and carefully release from tart ring. Slice and serve sprinkled with icing sugar. Serve with ice cream or double cream.

©Sacred Chef

Brown Rice & Sesame Balls with Poached Pears

Rice Balls

3 cups cooked brown rice (gluggy if possible)

½ cup toasted sesame seeds

1 tsp shredded ginger

1 tsp soy sauce

1 tsp umeboshi vinegar

1 tsp mirin

pinch sea salt

2 to 3 tbsp of canola oil or light olive oil for frying balls

Poached Pears

4 medium sized packham pears cored & quartered lengthways

1 lemon squeezed & then quartered

1 cinnamon quill

1 tsp freshly grated nutmeg

½ tsp mixed spice

2 tbsp brown sugar

Topping

honey to taste drizzled over the dish

1 tbsp of toasted sesame seeds

In a large bowl mix together your rice ball ingredients. Form the mix into twelve small balls & set aside in your fridge on a platter to help them hold their shape. Meanwhile place your pears, lemon, spices, sugar in a saucepan with 2cm of purified water. Poach for 5-10 minutes or until tender & then set aside. In a large non-stick fry pan heat up your shallow frying oil ( you can deep fry the rice balls if so desired) & begin frying rice balls. Gently move them around to get an even crispy effect, remove & drain on kitchen paper when golden brown. Spoon out pears & arrange on plate with 3 crispy rice balls. You may like to use some of the pear’s cooking liquid as a sauce. Then drizzle over the top with honey & sprinkle with toasted sesame seeds. Serves 4.

©Sacred Chef