Banana Coconut Bread
Preparation 10 Minutes
Cook 50 Minutes
Serves 12 SLICES
Method
Preheat oven to 150°C and line a loaf pan with baking paper.
- Combine bananas, sultanas, vanilla, eggs, oil, cinnamon and baking powder in a food processer and process until combined.
- Add coconut meal and chia seeds, and stir with a wooden spoon.
- Pour into pan and sprinkle with flaked coconut. Bake for 50 minutes or until a skewer inserted comes out clean.
Ingredients
3 large, ripe bananas
1/2 cup Sunbeam Sultanas
60ml macadamia oil
1 tsp cinnamon
2 tsp baking powder
1 tsp vanilla extract
6 eggs
1/2 cup Sunbeam Coconut Meal
1 tbsp chia seeds
2 tbsp flaked coconut
Recipe Collection
Almond & Herb Crusted Chicken Schnitzel
1. Combine almond meal, parmesan, herbs and lemon, Season well.
2. If using 2 large chicken breast, cut each into two horizontally to form thin chicken breasts. If using 4 small breasts, slightly pound with a mallet so they have even thickness.
3. Dip each piece of chicken into the egg mixture and drain off any excess. Then press into the almond mixture, coating each side well.
4. Heat oil in a large frying pan and add chicken, cooking for 3-4 minutes each side until golden and cooked through. Drain on paper towel, then serve with lemon slices.
Sunbeam Fathers Day Nut Mix
Preheat oven to 160°C
Line a large rimmed tray with baking paper so the maple syrup doesn’t get stuck to the pan.
Pour the Sunbeam natural almonds, raw cashews and pepitas onto the tray and set it aside.
In a small bowl, combine the maple syrup, melted butter, salt, rosemary, and cayenne. Stir till blended.
Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Then spread the mixture in a single layer across the tray.
Bake in oven, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are golden, approx 20 minutes.
Remove tray from the oven and stir the nuts one more time, spreading them into an even layer & let them cool. Once cool store in a airtight jar and gift to dad on Fathers Day!
Honey Roast Chicken with Nutty Stuffing
Preheat the oven to 220c on fan-forced.
Combine stuffing ingredients in a food processor until roughly chopped.
Remove stems from rosemary and combine with honey, olive oil in a small bowl.
Fill chicken with nutty stuffing and roast chicken for 20 mins.
Remove chicken after 20 mins and cover outside with honey glaze, season with salt.
Cook for a further 25 mins on 180c until golden
Spiced Oat Slice
- Pre-heat oven to 180°C (160°C fan-forced). Line an 18 x 28cm slice tray. Place honey and butter in a small saucepan and heat gently until butter is melted.
- Place oats, dates, sultanas, apricots, seeds and cinnamon in a mixing bowl. Pour in the melted honey mixture and mix well. Press into prepared tray and bake for 20 minutes. Allow to cool. Cut into bars.
Notes:
Lightly wipe your knife blade with a little oil when cutting dates. It will ensure the dates don’t stick to the knife and making cutting easier.
Fruit & Nut Slice
- Preheat oven 150°C (fan-forced).
- Line a loaf tin (20cm x 10cm) with
baking paper. - Combine all ingredients in a bowl and
stir until well combined. - Spoon mixture into prepared tin and
bake for 40mins. Allow to cool. Dust with icing sugar and slice thinly.
Chocolate, Christmas, Gifting, Recipes, Sweet Treats
In slow 160 degree oven roast almonds on small tray for approx 10 min. Leave to cool then dice.
Roughly chop dates & apricots fairly fine. Place in small saucepan add water and heat on a low temperature till starting to soften.
Take off heat and stir in bi-carb till it starts to foam. Then set aside to cool.
Place biscuits in food processor and blitz to form fine bread crumbs. Add all the ingredients (except chocolate) and mix together, saving 10g of diced almonds to garnish.
Place in refrigerator for 1/2hr to cool and firm.
Melt Chocolate in a narrow deep jug for 1 minute in microwave, then 10-20sec intervals until fully melted.
Roll small balls of mixture and dip into melted chocolate. Use a fork to remove out of chocolate and tap excess off.
Place on tray covered in baking paper, garnish with almonds and refrigerate until set.
