Wholefood Cooking

Category: Spring

Asparagus, Kale and Barley Risotto

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Hello there !!

Yes, I know – a long time between posts. I have to tell you honestly, that how much can we do ? Has this been an extraordinarily busy year for you too ? I just checked and my last blog post was in July ! I can’t tell you where that time went, but most likely into trips to the East Coast (Brisbane and the Sunshine Coast) for classes, talks and book launches. Oh my goodness. Then home finally to settle into my new house, and actually make it home (I still haven’t photo’s, but are working on that). Between settling in and unpacking, I have been down to Albany for the Food for Thought Festival, and Margaret River for classes and talks, and am now currently running a 4 week intensive – a kind of mini Whole and Natural Foods Chef Training Program (as I couldn’t run the full program in this crazy, busy year). Don’t get me wrong, I’m not whinging, and I love what I do, but certainly thinking that it seems that we are all being asked to just do so much more, and there is only so much more we can do. Somedays to be honest, social media is just a step to far. So, right now as the year comes to a close, and I’m super busy, I am making sure I walk in the cool, very early morning and smell the earth, listen to the birds, and connect deeply to why I do what I do,so that I can remember when you and I connected (perhaps it was on the Sunshine Coast at the book launch, or in Sydney in class, or in Perth when i saw you at the farmers market) so it doesn’t just become work, and so that I can – in all the working –  also just be me. I do hope you are taking some time for you, and sometimes, just saying no to too much.  x Jude

But for now, we did Barley, Asparagus Risotto in class the other day and it’s such a simple, easy dish that I thought you might enjoy it. Everything is in season right now, so it’s a great choice.

As the year finishes, I do have a couple of treats in – store for you.

  • For those who couldn’t get into the free The Week Before Christmas class (or aren’t in Perth),  I am running a free webinar – no date just yet, so stay tuned. It will be all about being organised with delicious food so that busy week before Christmas is so much easier, and more delicious.
  • I have 1 set of all my books (yes, including Wholefood Baking) to give away. Stay tuned for that competition shortly. You will need to be subscribed to the newsletter to be in this competition.
  • Many of you ask about Wholefood Baking, and truly it’s a crazy story. It sold out, won awards, yet Murdoch have not re printed… but I think (think) a reprint is in the works. Ebooks are available.
  • I have copies of all books (other than Wholefood Baking), ready to wrap and send to you for Christmas Presents. My elves are at the ready to wrap and post (and I will sign of course). Postage for 1 = $10.00, Postage for 2 = $15 Postage for 3 = $15, Postage for 4 = $20.00 (Australia only) All $AUD Just email me your order to jude@wholefoodcooking.com.au
  • WHOLEFOOD heal – nourish – delight  | this is my first book at a special price for you now of $30.00 (normally $50.00)
  • COMING HOME TO EAT (Wholefood for the Family) | my second book, and whilst I love all of books, this book has some of my much loved family favourites. Must cook – Mango, Cashew Chicken. Oh, and Lemon Coconut Teacake – both wonderful for summer, and easy. ($30.00 normally $40.00)
  • WHOLEFOOD FOR CHILDREN – Nourishing young children with whole and organic food  | my third book, and wonderful for anybody also with a dodgy tummy or gut as the principles are the same. This is also great family food. $45.00
  • WHOLE FOOD FROM THE GROUND UP  | my latest baby – released in June this year. I am incredibly proud of this book (well all my books) but I can tell you, this has my most up to date, wholistic information – I see a better and more whole lay of the land so to speak, with many absolutely delicious, and not difficult recipes. $40.00

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A Sensible Discussion About Sugar (and a sponge cake)

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Photography by Jess Shaver | Copyright  Jude Blereau and Jess Shaver

There are an awful lot of hyped up conversations about sugar going on and sugar free is in, big time – another book, another movie, another fractionalised approach to food.  I’ve stayed out of this debate, preferring to run a conversation in my books and classes about a wholefoods and wholistic life, but after reading this great article by Jess Cox, I felt it was timely to put forward what I consider a sensible conversation about sugar. This also coincided with the passing of my dear friends Denise and Julies’ mum – Shirley –  but more about that later.

When I started out on my wholefood path some 25 years ago, I too saw things from quite a black or white perspective – I had not yet learnt that things are always far deeper and more complex than at first glance and that it is generally not what the food IS that makes it good, or wholesome and healthy, ethical or sustainable, but how we grow it, process and prepare it that is. And, the context in which we source it, eat it and the life we live. And my, but is sugar a great example of this, and of a wholefood philosophy and a wholistic lifestyle in general.

From a wholefood perspective, we could say that cane sugar juice in its natural state is a rich source of vitamins, minerals enzymes, fibers and phytonutrients, which the body requires to digest the sucrose and provide a slow release of fuel. Indeed the minerals calcium, phosphorous, chromium, magnesium, cobalt, copper, iron, zinc and manganese are absolutely essential for this process. To store over long periods and stop it from fermenting, cane juice is boiled to evaporate water and this end product is known by many names – for example Rapadura or Panela (they do the same thing, for the same reason to maple syrup and coconut palm nectar). In its traditional homes (Central and South Americas) it is consumed within the context of a whole and balanced diet  and is considered a healthful and nourishing food – this is what we should be referring to when we use the words cane sugar. But, I do understand that in most cases, when we say the word sugar, we are referring to what we know as refined sugar  – the cane juice instead is boiled under vacuum to achieve high enough temperatures for crystallisation, with all nutrients removed or at the very least with a few left in, during the refining process. It is a very different thing because of the way it has been processed and now, without the wealth of nutrients and polyphenols to aid the digestion of sucrose and slow down its release, it will hit the blood stream too quickly. I also understand very well that our bodies have not evolved to handle this, however will do it’s best – pulling nutrients from elsewhere in the body leading to depletion.

Which brings me to Shirley. One of the things that came through so clearly and strongly at the funeral of this very beautiful woman (both inside and out) when people spoke about their memories of her, was that the cake and biscuit tin was always full – made with refined white flour and sugar – and in the profound words of the CWA (Country Womens Association), ‘it’s not just about the scones and tea’. Shirley was always there, her door was always open, with a cup of tea and comfort. Somehow (according to the current fractionalised views on sugar) with this refined sugar in their diet Shirley and Ralph raised exceptional, healthy, wonderful children that contribute so much to our community. Somehow Shirley and Ralph lived full, happy and rich lives. Now I could also be talking of my mum (and indeed much of this generation now in their late 80’s and 90’s), who still makes biscuits and muffins for when people drop in, or to give to others. She uses white flour and refined white sugar. From a wholistic perspective (the one that fascinates me the most) is that I honestly don’t think that this bit of white sugar in a whole and balanced diet is evil, or cause disease, or indeed is going to kill you.  But eating a lot of refined white sugar and flour, low fat, processed vegetable oil, nutrient deficient, additive laden food in a stressful life possibly will. From this wholistic perspective, I think we are looking in all the wrong places for salvation (hello green smoothie).I think it is far more important that we focus our attention on the fundamentals which you can find here, and when these are strong and in place (as they most certainly have been and in many cases still are in our very older generations) the issue of refined white sugar diminishes. And of course the elephant in the room always is that whilst people might be ditching refined white sugar, but they are most certainly not ditching sweetness – sweetness is always about balance and context.

Personally, my choice is for less refined sweeteners, I like the flavours and nuanced sweetness they give, but when I eat my mum’s muffins I am partaking in powerful love medicine. I love rapadura sugar, but when I do want a cane sugar with less impact I will choose the semi refined (but still crystallised) sugars such as the Billingtons range, where less goodness is taken out in the beginning. I also love maple syrup, maple sugar, coconut palm sugar and brown rice syrup (but take note all brands of BRS are not equal and in Australia I choose Spiral), and of course fruit. I dislike and do not advocate products such as Agave or Xylitol – both highly refined products.

Shirley was known for and for her love of a good sponge cake and for the time she took to sit down with others. Afternoon tea is a great way to slow down on the weekend and stop, and for some to lay their burdens down. I thought you might like to make one for a weekend in the warmer spring weather. A sponge is certainly my favourite cake too –  I love it with passionfruit and banana. If a sponge is not your thing, there’s plenty more delicious options in my book Wholefood Baking (and don’t forget to check out the yummy Choc Peanut Truffles on Jess’ post. Vale Shirley.

Make Me this Weekend

BEHOLD THE BRISKET

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But, not quite yet. I couldn’t start with a photo of all that meatyness – whilst it tastes mighty delicious, it doesn’t look quite as beautiful. This is a photo of the rose I call Rosiebella – planted for our beautiful dog Rosie some years ago. It is in fact Souvenir de la Malmaison – a vigorous climber and a prolific flowerer. The crystal bowl is also quite special and a new addition to my home – bequeathed from my aunt to my sister – sadly both have passed on. My sisters house was sold recently and the girls as they were packing thought I would love this. I love it a lot.

But to the brisket – I promised you the recipe that Jean and the girls put together for the student group dinner recently (you can see the photos of the dinner on facebook). Brisket is a hugely underrated cut – incredibly cheap only requiring a little bit of your attention and a lot of time in the oven. I used Warren and Lori Pensinis Blackwood Valley Beef – when we were visiting the farm, Warren was saying that they are unable to sell many of the lesser cuts – people only want the prime cuts such as roast and steak, perhaps a bit of chuck here and there. But, a cow has many other parts to it and we need to use all of them. This is a superb cut for a hungry family (read growing boys) and will provide an enormous amount of meat to use when cooked, and for the week.

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Once rubbed with the spices, it needs to cook over a long period of time at a low temperature – we cooked it 100c in a fan forced oven for 13 – 15 hours, but you can do a little higher (approx 120c) for 8 hours.  Before you flip out at that, consider that you could put this on at about 7pm on a Friday or Saturday night, and have it ready for lunch the next day (with leftovers). It takes about 10 minutes to prep and 20 minutes to shred at the end. That’s it. And it’s cheap. You can see from the picture that this is a big piece of meat – 2 – 3kg whole (as a slab) with the fat still on – this is how you want it.

Having shredded the meat once cooked, Jillian is separating the meat from the juices, to reduce the juices down into a thick sauce.

This would be delicious served with roast vegetables, salad and superb stuffed into a burger – it would be especially delicious with a cultured beetroot pickle. 

So, having spent the last week unpacking the commercial kitchen into my home and having a mini collapse of exhaustion, I also made a wedding cake for a small wedding – I thought you’d like to have a peek. It’s an heirloom carrot cake (freshly pulled from my garden) thick with beautiful nuts, shredded coconut and very little sugar (rapadura). I used the recipe from Wholefood, heal, nourish, delight – reducing the sugar and using rapadura. The clients wanted very little sugar – the trick was in the icing, as they also wanted a lovely creamy, fully iced cake. We settled on the Better Buttercream, as it enables one to use a semi refined golden icing sugar in small amounts – as you whip the butter it lightens the colour of the icing so it is not as brown – I also replaced the lime with lemon. You can find that recipe in Coming Home to Eat (Wholefood for the Family) and Wholefood for Children – Nourishing Young Children with Whole and Organic Foods. It’s not hard at all, I promise and a beautiful way to celebrate spring.

Margo and Bills wedding cake with season blossom – I especially love the rocket blossom around the base

 I hope you enjoy them both …. x Jude

BRISKET

Make sure you ask for brisket as a slab on the bone and ensure it is covered well. If you are cooking it in a baking tray and need to cover with paper and foil, be very careful that is won’t fly apart in the movement generated by a fan in the oven. This will dry the meat out over a long cooking period. Cover that baby well !!

2.5 – 3kg brisket

1 tablespoon wholegrain mustard

1 tablespoon sea salt

1 teaspoon freshly ground black pepper

1 teaspoon cinnamon (ours was very strong, so you may need more)

1 tablespoon juniper berries

1 tablespoon dried oregano

1/2 teaspoon smoked paprika

125 ml vino cotto

700 gm crushed tomatoes

3 garlic cloves – crushed

2 generous sprigs fresh rosemary

Pre heat oven to 120c (fan forced, increase the temperature for a conventional oven).

Place the brisket in a heavy duty roasting pan with a snug fit. 

In a small bowl combine the dry spices with the mustard. Rub the mixture on the brisket. Pour the crushed tomatoes and vino cotto into the bottom of the pan with rosemary sprigs.

Cover with parchment paper and aluminium foil (or a lid if you have one rather than the foil – if using a lid, still cover the meat with parchment). If using foil, take care to ensure it is well sealed and there are not air holes. 

Place in the oven and cook until the meat is literally falling off the bone – at least 8 hours. You should be able to pull the bones out by hand and the meat should come apart with gentle persuasion from a table fork. Remove from the oven and allow the meat to cool a little in the juices. You may need to skim some of the rendered fat from the surface of the juices (you can keep this for cooking!).

Shred the meat, discarding any of the fatty pieces and return it back to the pan juices for serving.

The Many Roles of Agar

LUSCIOUS LEMON BARS

Luscious Lemon Bars with 3 teaspoons agar powder

Agar has been calling me to attention lately. Tash had tried to make the Luscious Lemon Bars and they didn’t set. My daughter’s friend was making an agar jelly for a childrens’ birthday party and they did exactly what my book said – and it didn’t set! Let me tell you a bit about agar first – it’s a flavourless sea vegetable, that behaves as a gelling agent. Agar sets quickly, provides a sturdy structure and holds well at room temperature, but has a clunky texture. Gelatine on the other hand takes hours to set, does not hold well in hot weather, but is infinitely flexible and smoothly textured. Agar comes in flakes, powder and bars, but I prefer flakes and especially powder – it’s easy to measure out and gives reliable results (not that Tash or Nessie would agree with that bit!).  As mentioned, agar will set at room temperature and can be boiled and re – heated without loosing its gelling ability. I am using powder more often as it does give more reliable results.

To achieve a good, but not too solid a jelly, the basic equation is 3 teaspoons (or ¾ of a 20ml tablespoon) agar flakes or ½ teaspoon powder – 1cup liquid. This is the equation I most commonly use and work from. Over the past 12 months however, I’ve had to reduce the ratio of flakes to 2 teaspoons per cup. For a very firm jelly that you want to turn out and cut into shapes increase the amount of agar used. Agar dissolves best in high pectin juices like apple, but works in most fruit juices. Agar will not set in Distilled and Wine vinegars, or in food containing large amounts of oxalic acid or acid such as chocolate, rhubarb or spinach. When using high acid juices such as lemon or lime, or pinapple juice you will need to  double the agar – especially when freshly pressed.

When using flakes and powder in recipes, it needs to be dissolved slowly over a gentle boil and stirred frequently to stop it from clumping or sticking to the bottom of the pan (as it dissolves).  Powder needs to be whisked in to the cold mixture well, whisking and stirring frequently as it is dissolving and takes approx 6 – 8 mins from the boil and flakes up to 25 mins.

So, back to the not setting. You can see my lemon bars are pretty well set – not rock solid, but good. Acidity is all, and lemons vary in acidity and I thought I had compensated for this – obviously, not enough. So, I’ve adjusted the recipe and instructions – below. And my daughters jelly?  Well, the juice was made from apple and freshly pressed new season strawberries – again, these are very acidic and quite different to a bought (albeit organic) apple and strawberry juice which looses its acidity with processing. Now when I said to her that this bit about acidity was in my books, she said no it is not – yes it is I said, no mother dear, it is not. And (as usual) she was right – the line about high acid juices and doubling the agar – gone. I understood why – during editing a book will be rearranged at least 5 times – lines, paragraphs and recipes rearranged – and the author must hold the whole in her (or his) head whilst going through it. I missed this bit. A very important bit. But agar is worth getting the hang of, it’s such a brilliant tool when dealing with food intolerances such as egg or dairy free and an even more brilliant tool when combined with kudzu or cornstarch. You can make amazing things with agar and I love that it holds when the weather is hot. Another thing about the agar + kudzu (or cornstarch) relationship and these lemon bars, is they are so much lighter than cream on a hot day or the days you just want something yummy but not too rich.

If you are just making a simple jelly (agar into juice) and  you’re worried the jelly will be too soft or too hard, test your set: when you have cooked and dissolved the flakes or powder, simply place a little in a small bowl, pop it in the fridge (or freezer) until cold. If it is too soft, add it back to the mix, along with a little more agar and cook until dissolved. If it’s too firm, add more liquid and cook for a couple of minutes more. It’s a bit trickier when dealing with an Agar + Kudzu (or Cornstarch) relationship, and you see how I’ve addressed that in the recipe below.

As a last word – buy good quality agar powder – not the white (often mixed with colour and sugar) that you find in many an Asian store. It should be freely available in health, whole and natural food stores.

Why not try setting some coconut milk to add extra deliciousness and nutrient density to a bowl of new seasons fruit? 1/2 teaspoon agar powder to 1 cup coconut milk (not light or stabilised, but simply coconut milk).

LUSCIOUS LEMON BARS: 

Dairy free Gluten free. Makes 16

Absolutely luscious, and easy to make. These are best the day made, but will keep for a couple of days in an air tight container –  though the base will soften a little, they will still be delicious. You can alternatively pour the filling into a pre cooked 24cm tart shell. This is the original recipe with 3 teaspoons agar, and that should be enough to account for variations in acidity. Obviously not well enough for Tashs’ bars. The thing is – once you have added the starch to thicken the mix (thus providing a creamy texture) you can’t do the freeze and check thing, as you can’t ‘dissolve’ the cooked cornstarch again (or any starch). So, I would suggest using 1/4 teaspoon extra of agar and when the lemon mix is finished, immediately put a small portion in a little bowl and into the freezer. Keep the remaining mix on the stove, no heat, but still hot. You have to move fast here because you don’t want the lemon mix to start setting. If the tester comes out of the freezer too thick, add a little more coconut milk and that should loosen the set.

Base

¾ cup brown rice flour

¼ cup dessicated coconut

2/3 cup almond meal

2 tablespoons maple syrup

80ml /1/3 cup coconut oil, if solid, melted for measuring

1 teaspoon natural vanilla extract

Topping

¾ cup lemon juice

3 teaspoons agar powder

1 tablespoon cornstarch

2 cups coconut milk

½ cup brown rice syrup

1/2 cup maple syrup

1 tablespoon lemon zest

1/8 teaspoon turmeric

Pre heat the oven to 180c or 165c if fan forced. Line a 20cm square biscuit tin and press it in – folding, not cutting the corners to fit.

Add the rice flour, coconut and almond meal to a bowl and whisk through to combine. In a small bowl mix the maple syrup, coconut oil and vanilla together well, add to the dry and mix to combine. The mix will be quite wet and oily – this is fine as it softens the harsh brown rice flour and results in a lovely shortbread. Spoon the mixture into the prepared tin and press it with your hands. Bake for 15 – 20 mins or until lightly golden. Set aside to cool.

To make the topping, whisk the agar into the lemon juice, making sure the agar is evenly distributed and has not clumped together.  Place over a very gentle heat for about 5 mins, stirring often, then increase the heat to bring it to a gentle boil. Continue to cook at a very gentle simmer for 8 mins, stirring often – the agar will go through stages of being very thick, before dissolving and loosening again.

Meanwhile add the cornstarch to a bowl with ½ cup coconut milk and mix to a smooth slurry. Add the remaining coconut milk, brown rice, maple syrup and mix together. When the lemon agar has simmered for 8 mins, remove it from the heat and add the coconut mix, whisking constantly. Return to the heat and bring to the boil, using a spoon to stir constantly until boiled. Do not over boil. Remove from heat and add the lemon zest and turmeric – taking care not to use too much turmeric, or the colour can be a little too bright. Let cool a little before GENTLY pouring the mix onto the base. Let cool for about 30 mins before gently removing to a fridge to set. Cut into 16 squares.

Variation: If you would prefer not to use a gluten free base, try this spelt one.

1 cup desiccated coconut

1 cup white spelt flour

½ teaspoon baking powder

1/3 cup coconut oil – liquid

¼ cup maple syrup

1 teaspoon natural vanilla extract

Add the coconut, spelt and baking powder to a bowl and whisk through to combine. Add the coconut oil, maple syrup and vanilla to a small bowl and mix together. Add the wet to the dry and mix through – it will be a bit crumbly. Put into the biscuit tin and press out.

Pancakes For Breakfast

OAT, APPLE AND BUCKWHEAT PIKELETS

Can you feel the early morning spring sunshine coming through the kitchen window?

When I was down in Augusta recently,  I was reminded of the power of the pancake – or really, as I like to make them, a pikelet (a fatter and smaller version of the said pancake). Brendan made the most spectacular, enormous light and fluffy pancakes I’ve ever seen and served them on the deck (amidst the pink jasmine blossom) with a delicious cinnamon apple sauce, toasted nuts and seeds, honey or maple syrup,  home made peach jam and yoghurt. This is a set Sunday breakfast at 8am. I want to be there every Sunday at 8am !!! And it reminded me just what a great breakfast (and indeed snack) a good pikelet can be, especially at this time of the year as the weather warms. Porridge can become a bit heavy and boring, and really a good wholegrain pikelet is just a porridge in another, albeit lighter, form.

I’m a big fan of soaking grains for porridge (lot’s of recipes for these in my books) as this makes them more digestible. Phytic Acid is broken down (ensuring that you do indeed absorb all those wonderful minerals in whole grains), as are enzyme inhibitors and in the gluten grains, gluten. Soaking a grain really makes it so much more digestible and most people notice an enormous difference in how they digest it. You can take this concept of  soaking on to include all wholegrain flours – now when it comes to cakes and cookies, I’m not much of a fan. I’m not a purist and it will often result in heavy end results. But, when it comes to pikelets or pancakes, it’s truly such a easy and wonderful thing to do. You’ll notice a little salt in the soaking recipe – I use this when soaking a flour – with so much endosperm (and thus starch and thus, sugar) available, salt just helps to slow it all down, a little control factor. I really prefer to add something lacto – fermented like

whey, yoghurt or kefir – it really helps to bump up the said lacto – fermentation.

I prefer to cook these babies in coconut oil – a great oil for heating, and it makes the edges so deliciously crispy, but you also use ghee or butter, or a combination. A word about cooking  – make sure your pan is hot, but never so hot that the coconut oil is  rippling or smoking. The batter should sizzle as it hits the oil, and should take 3 or so minutes until it is ready to turn. The pikelets will most likely have absorbed the oil (this is fine), and you can see in picture below, the the edges have ‘dried’ out so to speak, and there are lots of little holes. Now is the time to turn them. If the pan is too hot, they will cook on the outside, before the inside is cooked. If you’d like to add a little more oil (1 teaspoon at the most) after you’ve turned them you can, otherwise don’t worry.

Ready for turning – lots of little air holes, and the batter has become cooked out around the edges. You can see they have absorbed most of the coconut oil.
Golden after turning – the pan is quite dry, and if you’d like to add more coconut oil, go for it.

As we are only just coming into spring (thus very little fresh fruit around), I used apples for the fruit and to make a simple apple sauce I just peeled and chopped 3 apples into my favourite Reiss enamel pan, with 1 tablespoon rapadura sugar, a touch of cinnamon and 1/4 cup water. Cover and let cook very slowly for 15 – 20 minutes, stirring often and breaking down the apples. When cooked, I grated in a little lemon zest. But now that strawberries are on their way (how exciting is this !!), I’d most likely make a simple poached strawberry number  (in both Coming Home to Eat, and Wholefood for Children) and use a banana to mash into the pancake instead of the apple.

Yoghurt, Cultured Cream (Wholefood for Children) and Cream Fraiche, all are wonderful options for serving as they add more good bugs to help with the digestion. The Cultured Dried Apricot and Fig Puree from Wholefood for Children is another excellent lacto -fermented option and dairy free.

Don’t worry too much if you see an oily residue on the plate where they’ve been – this is the coconut oil. They won’t taste too oily, only delicious with crunchy edges – just take care not to let your oil smoke when you are cooking them. And leftovers? Brilliant heated up for breakfast the next day, or for a lunchbox snack. I hope you enjoy them as much as I do. I’ll see you at your place around 8am Sunday?

OAT AND APPLE PIKLETS OR PANCAKES

Wheat Free, Low Gluten. Can be dairy free.

Makes 10 medium – large pikelets

In Australia, Four Leaf makes a great Oat Meal. If you cannot find oatmeal, grind up some rolled oats into a meal, and then measure the amount from this – you may need to add a little extra milk (1 tablespoon is plenty) to the batter the next morning as the rolled oats absorb a bit more liquid.

If you’d like to make these a little softer for rolling (like a pancake)  add a little more milk or egg. They can also be topped with berries or other fruits as desired.

½ cup oat meal

½ cup buckwheat flour

tiny pinch sea salt

1 cup milk or ½ cup coconut milk and ½ cup rice milk

2 teaspoons whey, yoghurt or kefir

¼ teaspoon cinnamon

1 tablespoon rapadura sugar

1 tablespoon melted butter, ghee or coconut oil

1 – 2 small apples 170gm approx/ peeled and grated

¾ teaspoon baking powder

ghee, butter or coconut oil for frying

SOAKED:

Add the oat meal, buckwheat flour, salt, milks and whey to a small bowl – stir together well. Cover and leave on the bench (or in the fridge) to stand overnight.

The next morning add the cinnamon, sugar, melted fat of choice, and grated apple. Sift in the baking powder and gently stir together.

Gently heat enough ghee, butter or coconut oil to coat the base of a frypan. Add 1 tablespoon (or more as desired) of the mixture to the pan. Cook well on one side for 2 – 3  minutes and is golden – you should also see small bubbles appearing in the batter – before turning it over. Cook on the other side for 1minute approx.

UNSOAKED – OMIT THE SALT

Combine the flours, cinnamon, sugar and sifted baking powder in a bowl – whisk through to mix. Add the grated apple, milk and fat of choice, mix together well before cooking.

Everyday with Wholefood – Seasonal Seminar – Spring 2011

Saturday 10th September 2011  ****ONLINE BOOKINGS NOW CLOSED – COD SALES AVAILABLE AT THE DOOR *****

Help! I’m/My kids are allergic to everything!

This time we address the real story on the foods we’re allergic to and discuss some wholesome alternatives. I’ll also be covering spring – what’s in season and how to plan a delicious seasonal menu.

Our special guest speaker is Holly Davis from Sydney. Holly is a wholefood chef with a long history preparing ‘real food’ including studying macrobiotics and fermentation practices. Holly will cover good bugs (probiotics), gut ecology and gut health.

Event Program

Guest Speakers

Holly Davis – food by holly davis

Wholefood chef, catering and classes Sydney

Jude Blereau – Whole Food Cooking

Wholefood chef and cooking school Perth

Booking Details

Date: Saturday 10 September, 2011

Time: 1.00pm – 4.00pm (approx) (Doors open from 12.15pm)

Venue: FJ Clarke Lecture Theatre

P Block, QEII Medical Centre, Nedlands. Access off Caladenia Ave (via Monash Ave)

Price: $38.50 inc GST (seating is unallocated, tiered theatre-style)

Books, local produce and other merchandise will be on display and sale from 12.15pm

*** No tickets issued – your Paypal receipt is your proof of purchase ***

For enquiries please email: events@wholefoodcooking.com.au

Refund Policy

Just like a concert or theatre, if you are unable to attend, the cost is not refunded. In some cases with enough notice, a credit may be given for another seminar.