Wattleseed Macadamia Wild Fruit Dairy Free Muffins


Make up OzTukka Wattleseed Macadamia Muffin Mix as per instructions. I used Free Range Eggs and Oz Tukka Natural Macadamia Nut Oil. Half fill muffin pan with mix and place a teaspoon of Outback Pride Australian Wild Fruit (minus the syrup) on top. Bake as per muffin pack instructions.
I'm glad I took a photo because they were devoured in an instant!

Lemon Myrtle Cheesecake topped with Quandong Dessert Sauce

Preheat oven to 180C.
In a food processor mix 10gm Outback Pride Wattleseed, 1 cup plain flour, half cup sugar, one cup macadamia nuts, 120ml Oz Tukka Rainforest Macadamia Oil, 2 tablespoons water.  Then press into the bottom of a greased baking dish and bake for 15 mins.
Allow to cool.

Blend 10gm Outback Pride Lemon Myrtle, 500gm cream cheese, 1 cup sugar until smooth then add 3 large free range eggs.  Beat until mixture is fluffy. Pour into cooled crust and then bake for 20 minutes or until set.

Down Under Banana Cake


Banana Cake made with Macadamia Nut Oil infused with Lemon Myrtle and Ginger plus Ground Wattleseed , served with fresh cream and Outback Pride Australian Wild Fruit In Syrup

Blend one and half cups sugar with half cup of Oz Tukka Rainforest Macadamia Nut Oil.  Beat in 2 eggs, a cup of mashed banana and a heaped teaspoon of Wattleseed.  Then add 250gm plain flour, 2 teaspoons of baking powder and a half cup of Rice Milk.

Bake for 45 mins at 180C



Quandong Straws & Chocolate Macadamia Wattleseed Truffles

Quandong Straws

2 sheets Puff Pastry
1/4 cup Outback Pride Quandong Jam
Oz Tukka Forest Fruits Grind

Spread Outback Pride Quandong Jam over one sheet of Puff Pastry.
Place second sheet of Puff Pastry on top.
Grind Oz Tukka Forest Fruits over and then use a rolling pin to lightly press the grind into the Puff Pastry.  Turn the assembly over and do the other side.  Line a baking tray with greased baking paper. Cut the puff pastry in half and then into 1cm slices (straws).  Then either lay them
flat or twisted (or both) onto the baking sheet.  Place in fridge for 20 mins.
Then into a preheated oven (200C) for 10 mins, turning at 5 mins.

Chocolate Macadamia Wattleseed Truffles
Cream 50 gm butter with 3/4 cup icing sugar.  Break up 180 gm dark cooking chocolate and combine with 2 teaspoons Outback Pride Ground Wattleseed in a bowl and melt over a pan of simmering water.  Stir in the butter mixture with 2 tablespoons of cream and 100 gm coarsely chopped Medowie Macadamia nuts.  Form into balls, press half a macadamia nut into top and lightly sprinkle with icing sugar.


Wattleseed & Quandong Cockles

    * 325gm Unsalted Butter, softened
    * 120 gm Icing Sugar
    * 2 Tbsp Australian Honey
    * 1/4 tsp Cinnamon
    * 2 cups of SR Flour
    * 1 cup of Custard Powder
    * 1 tsp Outback Pride wattleseed
 
These gorgeous biscuits literally melt in your mouth.

1. Cream butter and sugar for 5 mins. Add Honey and Cinnamon and beat for another minute.
2. Sift flour, wattleseed and custard powder, add to butter mixture.
3. Roll into small balls and place on lined trays. Press down with a fork.
4. Bake at 180°C for 15 to 20 mins, until just golden. Don’t over cook.
5. Transfer to wire cooling racks.
6. When biscuits are cool, join with Outback Pride Quandong Jam.

 Wattle Seed Tiramisu

INGREDIENTS

30g Outback Pride Ground Wattleseed 2 egg yolks 2 egg whites 400g Mascarpone

1 packet of sponge finger biscuits            1 cup sugar             Cocoa for decoration

METHOD
1. Bring wattle seed to simmer in a saucepan with 2 cups water. Allow to cool.
2. In a large bowl beat the egg yolks and sugar until fluffy.
3. Add the mascarpone and mix.
4. Beat the egg whites until peaks form and then fold them gently into the mascarpone mixture. Mix gently.
5. Have your plate ready. Dip the lower half of the biscuits into the wattle seed flavoured water and lay them in a row on the plate.
6. Cover this layer with the mascarpone mixture.
7. Create another layer of wattle seed flavoured biscuits and mascarpone
8. Sprinkle the top with cocoa powder through a sieve.
9. Refrigerate for 24 hours.

Mango Pavlova topped with Cream and Australian Wild Fruits

You could use a bought pavlova base or you can make your own . It's not difficult to make but you do need an electric beater with a variable speed.

Pavlova:

4 egg whites at room temperature, pinch of salt, 250gram castor sugar, 2 teaspoons cornflour, 1 teaspoon white vinegar, few drops of mango essence

Preheat oven to 180 C.  Draw a 20cm circle on baking paper and cut it out - then place on a baking tray
Beat egg whites and salt until satiny peaks form.  Beat in sugar a third at a time, until mixture is stiff and shiny.  Sprinkle over cornflour, vinegar, mango essence and fold in lightly.
Mound onto the circle of baking paper, flatten top and smooth sides.  Place in oven. Immediately reduce heat to 150C and cook for 1 hour 15 mins.  Turn off oven and leave pavlova in it to cool completely.
   
To finish, invert onto a platter and pile with 300ml whipped cream and a jar of Outback Pride Australian Wild Fruits in Syrup and top with sliced banana, and a sprinkle of Oz Tukka Dukkah for Desert.

Wattleseed Cream

Place a tablespoon of Outback Pride Wattleseed in 50 ml hot water.  When cool, add to 300ml thickened cream and whip to firmness.  The flavour develops so you can make it the day before.

Sweet Dukkah
Oz Tukka Sweet Dukkah is fantastic as a topping for icecream, custard, fruit salad or yoghurt.  It makes a scrumptious difference to dishes like Apple & Rhubarb Crumble.

Or how about serving yoghurt dip and Oz Tukka Sweet Dukkah with a fruit platter.  Take a slice of fruit, dunk it in yoghurt (try vanilla yoghurt mixed with wattleseed) and then into the sweet dukkah.  Create a sensation at your next dinner party  - a healthy and new alternative to the cheese platter!