NOURISH CAFÉ - BUNDABERG CHOCOLATE BROWNIE

(gf, df option, nut free option)

Ingredients

80 g good quality dark chocolate*

4 tbspBaffle Dairy Fresh* cream (or AYAM coconut cream if dairy free)

3 tbsp softened grass fed butter (or coconut oil if dairy free)

¼ cup Alloway Macadamia* oil (or olive oil if nut free)

2 free range, pasture raised Fig Tree Farm Eggs^ (at room temperature), beaten

½ cup cooked and mashed sweet potato (no skin)

¾ - 1 cup rapadura* / coconut sugar*

1/3 cup cacao powder* (or good quality cocoa powder)

2 tbspSpringhaven Meadows* banana flour, sifted

¼ cup coconut flour*, sifted

½ tsp bicarb*

Pinch salt*

Method

  1. Bake sweet potato when cooking something else in your oven OR steam on stove top
  2. When cool, mash till smooth (by hand or with food processor) & set aside
  3. Using a double boiler, melt the chocolate
  4. Allow to cool slightly, transfer to mixing bowl/food processor & add softened butter, cream & oil
  5. Mix well until smooth
  6. Add mashed sweet potato, beaten eggs and mix again till smooth
  7. Add rapadura, sifted flours, sifted cacao powder, bicarb and salt
  8. Mix well until smooth
  9. Transfer to a lined baking square baking dish and bake at 170 degrees (fan forced) for 25 – 35 mins until skewer comes out clean

*Available at Nana’s Pantry, Electra St ^Available at Nourish Café & Grunskes

Nourish Café, Shop 5/176 Bourbong Street, Bundaberg (Opposite the Main Post Office)

Ph: 4153 3583

NOURISH CAFÉ - ZESTY LIME & LEMON MYRTLE MARINADE

(gf, df, nut free option)

Ingredients

½ tsp Bundy Lime* zest (finely grated)

1/3 cup fresh Bundy Lime* juice

¼ tsp BundaGinga* powder

¾ tbsp Lemon Myrtle* tea (Flavours of Bundaberg brand)

3 garlic cloves (crushed)

½ onion (finely sliced)

1/3 cup olive oil* (if nut free needed) / Alloway Macadamia* oil

1 tsp Bundy Limes* salt & pepper

½ cup (well packed) fresh mint leaves (finely sliced)

Method

If you have time, prepare the ingredients by hand and mix together in a bowl. This will look prettier for the final presentation of the dish.

If you are in a hurry, throw pieces of lime zest, whole garlic cloves, roughly chopped onion, whole mint leaves in a food processor together with the other ingredients (salt, oil etc) and blend on high until a smooth paste is formed. This will taste just as yummy as option 1 but will take lots less time!

Rub into your meat – this recipe will marinate 2 – 3 kilograms of Tender Sprouted Meats^ shin beef

Allow to marinate in fridge for 2 hours (or overnight for even better flavour) then slow cook for 6 – 7 hours on LOW. Serve with rice or baked vegetables!

*Available at Nana’s Pantry, Electra St ^Available at Tender Sprouted Meats, 55 Watson St, B’berg

Nourish Café, Shop 5/176 Bourbong Street, Bundaberg (Opposite the Main Post Office)

Ph: 4153 3583