Forget buying a premade mix, use this pancake recipe instead.
An Australian twist on the traditional christmas turkey with macadamia nuts, lemon myrtle and riberries.
Cooking Time:
Serves: 8
Difficulty: 6
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Wattleseed bread makes a great tasting bread which is low in GI. The recipe can be adapted to a wattleseed loaf. An interesting addition is chopped walnuts or macadamia nuts. This wattleseed bread recipe was created for the ultimate Bacon and Egg Roll.
500g (2 cups) bakers flour 300ml (1¼ cup) warm water 7g (1½ teaspoon) fresh yeast 30ml (2 teaspoon) macadamia nut oil 5g (1 teaspoon) wattleseed pinch salt
In a mixing bowl, dissolve the yeast and sugar in warm water and allow to sit for 10 minutes. Combine with flour, macadamia nut oil, Wattleseed and salt. Mix well. Remove from bowl and knead for about 10 minutes or until elastic. Place dough back into bowl, cover with tea towel and allow to rest in a warm place until the dough doubles in size. This could take approximately 45 minutes to 1 hour. While waiting for the bread to rest, preheat the oven to 190 degrees C. When the dough has doubled, remove from bowl and knead until smooth then form into bread roll sized portions. Place rolls onto greased tray and cover for a further 15 minutes. Then bake in oven for 45 minutes.
My gourmet damper flavoured with riberry confit and blue cheese is a twist on the traditional damper recipe.
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My dukkah recipe features ingredients like lemon myrtle and macadamia nuts
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Wattleseed is a nutritious roasted grain which boasts an amazing coffee, chocolate, hazelnut flavour which can be used in both savoury and sweet dishes.
If you're looking to learn more about native Australian foods, then the Dining Downunder cookbook includes recipes and stories from the show. With over ninety beautifully photographed recipes from the show, The Dining Downunder Cookbook details on how to use native ingredients including wattleseed, lemon mytrle, alpine pepper, paperbark, and riberries to name a few.
