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Banana Olive Oil Muffins

Sunday, January 27, 2019

Wholesome banana muffins made with spelt flour, hazelnut meal, olive oil and lightly sweetened with coconut sugar. The add of Greek yoghurt give these muffins a moist and tender texture. Perfect to make ahead for breakfast or lunchbox treat!

Batter	Topping
220 g Refined spelt flour 50 g Hazelnut meal 10 g Baking powder 1 tsp Baking soda 2 tbsp Coconut sugar 2 tsp Cinnamon powder 2 Eggs, lightly beaten 90 ml Extra virgin olive oil 2 Medium ripe bananas, mashed 1 tsp Vanilla bean paste 60 g Full fat Greek yoghurt	Extra 1 banana, sliced 1 tbsp Coconut sugar 1/2 tsp Cinnamon powder

Preheat oven to 190C/375F. Grease a 6-hole jumbo muffin pan or a 12-hole standard muffin pan with butter.
Stir together the flour, hazelnut meal, baking powder and baking soda into a large bowl. Stir in coconut sugar and cinnamon powder. Make a well in the centre.
Beat the eggs, olive oil, mashed banana, vanilla and Greek yoghurt together. Add to flour mixture. Stir mixture until just combined. Divide mixture evenly among holes in prepared pan.
Top each with 1 slice of banana. Combine coconut sugar and cinnamon sugar and sprinkle on top of the banana. Bake for 20 minutes or until nicely golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.

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Spinach Pesto and Cheddar Stuffed Mushrooms

Monday, January 21, 2019

For a quick and easy entree, try these flavourful stuffed mushrooms with one of kitchen essentials - Pesto, homemade or storebought and Cheddar cheese. Field mushrooms have an intense, robust flavour and a dense, meaty texture which make them a perfect container for the recipe, but flesh tomatoes would work just as great.

	Spinach Pesto
4 Jumbo field mushrooms 60 g Kerrygold Cheddar dices	70 g Baby spinach leaves 30 g Toasted pine nuts 30 g Parmesan, grated 2 Garlic cloves, crushed 60 ml Olive oil Black salt & freshly ground black pepper

To make the spinach pesto, place the spinach, pine nuts, Parmesan, garlic and oil in the bowl of a food processor and process until well combined. Taste and season with salt and pepper.
Preheat oven to 200C/400F. Trim stems from mushrooms. Spoon the prepared pesto onto the mushrooms and top with Cheddar. Bake for 25 minutes or until mushrooms are tender and cheese is melted.