Our Recipes

Ham and Zucchini Pikelets

  • 1 cup wholemeal self-rising flour
  • ½ cup self-rising flour – sifted
  • ¼ cup reduced – fat grated tasty cheese
  • 1 medium zucchini, grated
  • 3 slices (70g) honey leg ham, diced
  • 1 ¼ cups skim milk
  • 2 eggs, lightly beaten
  • Olive oil cooking spray
  • ½ cup plain low-fat yoghurt
  • 1 tbsp finely chopped fresh chives

Method

Step 1 – combine flours and cheese in a large bowl. Make a well in centre. Combine zucchini, ham, milk, and eggs in a large jug. Add egg mixture to flour mixture. Stir until combined.
Step 2 – lightly spray a non-stick pay with oil. Heat over medium heat. Drop 1 heaped tablespoon of batter into pan. Repeat to make 6 pikelets. Cook for 2 to 3 minutes or until bubbles start to form on surface. Turnover. Cook for 1 to 2 minutes or until golden and cooked through. Cook on a wire rack. Repeat with remaining batter to make 24 pikelets.
Step 3 – combine yoghurt and chives in a small bow. Still to combine. Serve pikelets with yoghurt mixture.

Healthy Blue Berry muffins

  • 280g wholemeal spelt flour
  • 2 tsp baking powder
  • ¼ tsp ground cinnamon
  • 80ml light extra virgin olive oil
  • 125ml Maple syrup
  • 2 eggs
  • 260g blueberry yoghurt
  • 2 tsp vanilla extract
  • 190g frozen blueberries

Method

Step 1 – preheat oven to 180C/160C fan forced. Lightly grease a 12 – hole, 80ml capacity muffin pan
Step 2 – sift the flour, baking powder and cinnamon into a bowl. Set aside
Step 3 – whisk the oil and syrup together in a jug until combined. Add eggs, yoghurt, and vanilla. Whisk well until combined