Cacao, Avocado, Pistachio Mousse

Cacao, Avocado, Pistachio Mousse

Recipe by Courtney Roulston 

Dietaries: Vegan, Dairy free, gluten free 

Serves: 4 

Prep Time: 20 mins

Cooking Time: 5 mins

Ingredients

2 large ripe avocados 

4 medjool dates, pitted, torn 

100ml coconut milk from a can

Pinch sea salt flakes 

1/3 cup raw cacao powder 

4 tablespoons maple syrup 

1 teaspoon tahini paste 

1/3 cup pistachio nuts, plus extra to serve 

1/3 cup shredded coconut, toasted

METHOD

Remove the seeds and skin from the avocados and place the flesh into the jug of a high-speed blender. Add in the dates, coconut milk, salt, cacao powder and 3 tablespoons of the maple syrup.

Blitz until the mixture is smooth and creamy, scraping down the sides occasionally so it is evenly mixed. 

Place the pistachio nuts into the bowl of a small food processor and blitz until crumbly. Stir the tahini paste with 1 tablespoon of maple syrup and a dash of water in a bowl. Fold through the pistachio nuts and coconut until the mixture is thick and combined. 

Place the mousse into serving bowls then top with the pistachio mixture. Garnish with extra chopped pistachio nuts and coconut before serving.  

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Grilled Chicken and Avocado salad

Grilled Chicken and Avocado salad

Recipe by Michael Weldon

Dietaries:

Serves: 4 

Prep Time: 10 mins

Cook Time: 10 mins

Ingredients

2 chicken breasts, butterflied

¼ cup Greek yoghurt

1tablespoon cumin 

1tablespoon smoked paprika

Sea salt

Olive oil

Dressing

½ cup Jalna Greek yoghurt

¼ cup olive oil

1 lemon, juice

1tablespoon cumin

Sea salt

2 baby cos lettuce, slice into 1 cm pieces

1 cucumber, sliced onto matchsticks

1 carrot, sliced into match sticks

1 avocado, diced and dressed in lemon juice

¼ cup mild pickled chillies, sliced

½ bunch basil

¼ cup toasted pumpkin seeds

METHOD

Marinade the chicken with yoghurt, cumin, smoked paprika, salt and pepper. 

On a BBQ grill the chicken until caramelized and cooked through. Allow to be ready for 5 minutes before slicing thinly.

In a bowl whisk together the dressing ingredients. 

Dress the salad in the dressing, mixing until evenly coated.

Serve the salad topped with the chicken and extra dressing.

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Fish Fajita

Fish Fajita

Recipe by Michael Weldon

Dietaries: 

Serves: 4

Prep Time: 10 mins

Cook Time: 10 mins

Ingredients

4 Barramundi fillets

1 pack Capsicana Honey and Chilli Fajita marinade 

1 red onion, sliced thinly

1 red capsicum, sliced thinly

1 yellow capsicum, sliced thinly

½ bunch coriander

Lime mayo

½ cup mayo

1 lime

1 teaspoon green tabasco 

Pickled Jalapenos

Flour tortillas

½ bunch coriander 

METHOD

Coat the barramundi with the Honey and Chilli paste. Please on a baking tray and bake at 180 degrees until cooked through. Remove from the oven and let it slightly cool. 

In a frypan cook the onion and capsicum in oil until they just begin to soften. Add in the resting juices from the fish then toss through. Remove from the heat and flake through the fish, gently toss together.

In a bowl mix together the lime mayo ingredients. 

To serve, set up family style and let the diners build their own fajitas!

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Spicy Fried Chicken with Coriander and Yoghurt

Spicy Fried Chicken with Coriander & Yoghurt

Recipe by Louis Tikaram

Ingredients

1 teaspoon Coles chilli powder 

1 1/2 teaspoons Coles ground coriander

1 1/2 teaspoons Coles ground cumin

1/2 teaspoon Coles ground turmeric

1/2 teaspoon Coles garam masala

1/2 teaspoon ground Coles black pepper

2 tablespoons sea salt

1/2 cup Jalna Greek yoghurt 

4 cloves garlic, grated

1 knob ginger, grated

6 boneless, skinless chicken thighs

Oil, for frying

1 cup semolina flour

1 cup rice flour

1 lime wedges 

Coriander & Jalna Yoghurt Chutney 

1 bunch coriander

1/2 cup Jalna Greek yoghurt

1 long red chilli, finally sliced 

1 clove garlic, smashed

Zest and juice of 1 lime 

Sea salt

METHOD

Whisk together the chili powder, coriander, cumin, turmeric, garam masala, black pepper and salt in a large bowl then stir in the yoghurt, garlic and ginger and mix well. Add the chicken and coat each piece thoroughly with the yoghurt mixture. Cover and marinate for at least 1 hour and up to 4 hours.

While the chicken is marinating you can make the Jalna Yoghurt and coriander dipping sauce.

Combine the coriander, yoghurt, chilli, garlic, lime zest, lime juice and 1/2 teaspoon of salt in a blender and process until smooth. Cover and refrigerate till serving. 

Add the oil to a large heavy based pot and heat to 180 degrees.

Whisk together the semolina and rice flour in a large bowl. Remove the chicken from the marinade and coat each piece in the flour mixture pressing firmly. 

Fry the chicken in the oil until golden and completely cooked through, 5–8 minutes, adjusting the heat if the oil is getting too hot to avoid the chicken burning. 

Place the chicken on absorbent paper after frying then transfer to a serving plate. Season with more salt, serve with Jalna yoghurt & coriander dipping sauce and some extra lime wedges.

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Angus Steak with Café De Paris Butter

Angus Steak with Café De Paris Butter

Recipe by Louis Tikaram

Ingredients

Café de Paris butter

100g unsalted butter, softened

2 tablespoons eschalot (small), very finely chopped 

1 clove garlic, finely minced

3 anchovy fillets, finely chopped 

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon curry powder 

1/2 tsp paprika 

1 teaspoon sea salt

2 teaspoon tarragon, finely chopped

2 teaspoon parsley, finely chopped

Steak

Steaks of choice 

1 teaspoon sea salt

1 teaspoon black pepper 

1 tablespoon Olive oil

METHOD 

Place all café de Paris ingredients in a bowl and mix to combine, set aside out of direct heat or sun.

Cooking Steak:

Bring to room temp: Take the steak out of the fridge 30 minutes prior to cooking.

Pat dry steak with a paper towel, then heat a heavy based skillet, BBQ or grill plate over high heat until it is very hot.

Oil the steak and season each side generously with salt and pepper, then immediately place on the BBQ.

Cook the first side for 3 minutes, then turn and cook the other side for 3 minutes till a nice medium rare. Transfer steaks to a plate and rest for 5 to 10 minutes.

Serve the steak as is with a big scoop of Café de Paris butter on top. If sharing, slice the steak and then add the butter just before serving, sprinkle with some extra parsley for garnish.

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White Bean and Spinach Tartine

White Bean and Spinach Tartine

Recipe by Magdalena Roze

Serves 2

Ingredients

1 tablespoon Squeaky Gate olive oil and 1 tablespoon butter

1 anchovy fillet (or ½ tsp anchovy paste)

2 garlic clove, one crushed and the other for rubbing onto toast

1 x 400g can white beans (e.g. cannellini), drained and rinsed

1/4 cup (60ml) chicken stock

1 large handful baby spinach

Zest of 1/2 emon

Juice of 1/2 lemon juice
1 tablespoon parsley, chopped

Sea salt and black pepper, to taste

2 slices sourdough or crusty bread, toasted

2 eggs

To serve: Optional: extra parsley, chilli flakes and a drizzle of olive oil.

METHOD

Heat olive oil in a pan over medium heat. Add the anchovy and stir until it melts into the oil, about 30 seconds. This will not taste fishy, it adds depth and umami.

Add the garlic and cook gently for another 30 seconds until fragrant but not browned.

Stir in the white beans and chicken stock. Simmer for 3-4 minutes until heated through and slightly softened.

Add the spinach and cook for another minute or two until wilted.

Stir in lemon zest, lemon juice, chopped parsley and season with salt and pepper to taste. Gently mash some of the beans for a creamy texture. Taste before serving and season with salt and pepper.

Meanwhile, in a saucepan of just boiling water, add a little vinegar and gently crack in your eggs to poach. 

Toast the bread. When ready, drizzle with olive oil and rub with garlic. 

Spoon the warm bean-spinach mixture over each slice of toast. Top with a poached egg and finish with extra herbs, chilli flakes or a drizzle of olive oil. 

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Curry Mussel Escabeche

Curry Mussel Escabeche

Recipe by Michael Weldon

Dietaries:

Serves: 4 

Prep Time: 5 mins

Cook Time: 10 mins

Ingredients

1kg Mussels 

1 cup white wine

2 cups Squeaky Gate olive oil

1 thumb sized piece of ginger

4 garlic cloves

4 chillies, split lengthways

2 sprigs of curry leaf

1tablespoon curry powder

½ cup apple cider vinegar

1 Airtight jar

METHOD

Heat a saucepan with a lid until smoking, add in the mussels and the wine then put the lid back on the pot. Cook, shaking occasionally until the mussels open. Remove the mussels from their shells and trim any beards. 

In a small saucepan, heat the olive oil with the ginger, garlic, chilli and curry leaf. Heat until the oil gently bubbles and aromats lightly colour. Remove from the heat and add the vinegar and curry powder, stir through the oil.

Add the mussels to the jar. Pour the warm oil mixture over the mussels. Seal the lid and store in the fridge.

Serve on butter toast or grazing boards. 

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Chia Spiced Apple Fritters

Chia Spiced Apple Fritters

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

¾ cup all-purpose flour
1 tbs baking powder
2 tsp chai spice powder
2 apples, cored, skinned, and cut into chunks
1 tbs Coles apple sauce
¼ tsp vanilla extract
1 tbs brown sugar
1 egg
1 ½ tbs buttermilk
Vegetable oil, for shallow frying
Coles vanilla bean ice cream, to serve

Method

In a bowl, whisk together the egg, apple sauce, buttermilk, and vanilla extract until well combined.

In a larger bowl, mix the flour, chai spice powder, baking powder, and brown sugar. Make a well in the center and pour in the wet ingredients. Mix until combined, then gently fold in the apple chunks.

Heat a medium deep frying pan with vegetable oil to a depth of 3 cm and bring it to 180°C.

Using a tablespoon, scoop the batter and carefully drop it into the hot oil. Fry for 3–4 minutes, turning occasionally, until golden brown. Remove and drain on paper towel.

To serve, place two fritters into a bowl and top with a scoop of vanilla bean ice cream.

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Tres Leches Cake

Tres Leches Cake

Recipe by Michael Weldon

Serves: 6-8
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

Cake
1 cup plain flour
1 tsp baking powder
1 pinch salt
5 eggs, separated
1 cup caster sugar
½ cup Norco full cream milk
1 tsp Coles vanilla bean paste

Milk Soak
1 can condensed milk
1 can evaporated milk
½ cup Norco full cream milk

Whipped Cream
600ml Norco thickened cream
2 tbs icing sugar
1 tsp Coles vanilla bean paste

Method

Preheat oven to 180°C fan-forced.

In a large bowl, whisk the egg whites until soft peaks form. Add half the sugar and whisk to stiff peaks.

In a separate bowl, combine the dry ingredients and mix together.

In another bowl, whisk the egg yolks with the remaining sugar until light and creamy.

Add the egg yolk mixture and milk to the dry ingredients, mixing until just combined. Gently fold in the egg whites in three batches to keep the batter light and fluffy.

Pour the batter into a lined oval baking tin or oven-safe tray. Bake for 25–30 minutes, or until a cake tester comes out clean.

In a bowl, whisk together the milk soak ingredients.

Allow the cake to rest for 10 minutes, then prick it all over with a fork. Pour over half the milk soak, let it absorb for 10 minutes, then add the remaining soak. Leave to absorb fully.

In a bowl, whisk the cream, icing sugar, and vanilla until firm peaks form. Serve on the side.

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Charred Nectarines with Cream & Cheats Granita

Charred Nectarines with Cream & Cheats Granita

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients
1 nectarine, frozen whole (freeze at least 8 hours prior)
2 nectarines, quartered
1 container dollop cream
1 tsp Coles vanilla bean paste
Drizzle of maple syrup
¼ cup crushed macadamias

Method

Preheat the BBQ. Place the nectarine quarters on the grill and cook until slightly charred and softened.

In a bowl, mix the vanilla bean paste with the dollop cream until well combined.

Spoon the cream onto serving plates or bowls and arrange the charred nectarines on the side.

Using a microplane, grate the frozen nectarine over the dish to create a granita-like texture.

Drizzle with maple syrup and sprinkle with crushed macadamias before serving.

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Oat Pan Muffins

Oat Pan Muffins

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

1 cup Red Tractor Organic Rolled Oats
2 tbs flaxseeds
1 cup Norco Full Cream Milk
½ cup Jalna Lactose Free Natural Yoghurt
1 egg
2 tbs honey
1 tsp vanilla extract
1 apple, diced
¼ cup currants
¼ cup blueberries
2 tbs butter

Method

Place the oats and flaxseeds in a large bowl. Add the milk and yoghurt, then mix well. Crack the egg into the mixture, stirring until combined. Add the honey, vanilla extract, diced apple, currants, and blueberries, folding gently to combine. Let the mixture sit for 10 minutes to allow the oats to soften and the ingredients to bind.

Heat a pan over medium heat and add butter. Once melted, spoon dollops of the batter into the pan. Cook until bubbles form on the surface, then flip and cook the other side until golden brown and cooked through.

Serve the pan muffins with a scoop of yoghurt on the side and a drizzle of honey. Enjoy!

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Hot Fudge Sundae

Hot Fudge Sundae

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

100g Coles Finest 70% Chocolate
50g caster sugar
120g Norco Thickened Cream
80g glucose
3 tbs cocoa powder
Pinch of salt
2 tbs butter
1 tsp vanilla bean paste
Norco Cape Byron Vanilla Ice Cream
1 punnet strawberries, diced
½ cup toasted peanuts
8 glace cherries
½ cup crushed shortbread biscuits

Method

Bring a large pot of salted water to a boil and cook the pasta according to the packet instructions.

In a large frying pan, heat a drizzle of oil over medium heat and cook the shallot until softened. Stir in the garlic, chillies, and tomato paste, cooking until fragrant. Pour in the white wine and add the mussels, then cover with a lid and shake the pan occasionally until the mussels open.

Using tongs, transfer the cooked pasta directly into the frying pan, tossing to coat it in the sauce. Stir through the mussels. Remove from the heat, add the butter, and toss to combine, creating a rich sauce. Stir through the parsley and season to taste.

Finish with a squeeze of lemon and serve, garnished with toasted breadcrumbs and extra parsley.

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Grilled Honey Plums with Whipped Ricotta

Grilled Honey Plums with Whipped Ricotta

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients

4–5 ripe plums, quartered
2 tbs honey
½ tsp vanilla extract
200 g full-fat ricotta
Juice and zest of 1 lemon
1 sprig thyme
Pinch of Coles sea salt
Crushed pistachios

Method

Preheat the BBQ. Drizzle the plums with extra virgin olive oil and place them on the hot plates. Cook for a few minutes, turning occasionally until lightly charred.

Transfer the cooked plums to a large bowl, drizzle with honey, and gently stir to combine.

In a food processor, combine the ricotta, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Blitz until smooth and whipped.

Spread the whipped ricotta on a serving plate. Top with the honeyed plums and scatter with thyme leaves. Sprinkle with crushed pistachios before serving.

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Ultimate Vanilla Ice Cream with Tropical Granita & Lime

Ultimate Vanilla Ice Cream with Tropical Granita & Lime

Recipe by Louis Tikaram

Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients

½ cup water
½ ripe pineapple, peeled and roughly chopped
½ cup caster sugar
½ lime, juiced
2 scoops Norco Cape Byron Ultimate Vanilla Ice Cream

Method

Combine the sugar and water in a small saucepan over low heat and allow the sugar to dissolve completely without stirring. Remove from heat and let the syrup cool to room temperature. In a stick blender or food processor, blend the cooled sugar syrup, pineapple pieces, and lime juice on high until smooth and free of chunks. Transfer the mixture to a shallow baking tray and freeze for at least 4 hours, or overnight. Once frozen, scrape the granita with a fork to create light, fluffy crystals. Serve over two scoops of Norco Cape Byron Ultimate Vanilla Ice Cream and garnish with a touch of lime zest.

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Choc Peanut Butter Icecream Cake with Homemade Ice Magic

Choc Peanut Butter Icecream Cake with Homemade Ice Magic

Recipe by Michael Weldon

Serves: 4
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients

1 tub Norco Cape Byron Classic Cookie Dough Ice Cream
1 tub Norco Cape Byron Chocolate Lava Brownie Ice Cream
4 tablespoons crunchy peanut butter

Chocolate Topping
100g Coles Finest 70% Dark Chocolate
2 tablespoons coconut oil

Garnish
Peanut brittle
Coles Finest Dark Chocolate curls
1 pack Maltesers, crushed

Method

Line a brownie tin with cling wrap. Scoop alternating layers of Norco Cape Byron Classic Cookie Dough and Chocolate Lava Brownie ice cream into the tin. Add small spoons of peanut butter in the gaps, pressing the ice cream down to create an even surface. Freeze for at least 6 hours, or until firm.

For the topping, melt the dark chocolate and coconut oil in a bowl, stirring until smooth. Allow to cool to room temperature.

Remove the ice cream cake from the tin and peel off the cling wrap. Spoon the chocolate topping over the cake, letting it set into a glossy shell.

Decorate with peanut brittle, dark chocolate curls, and crushed Maltesers for a show-stopping finish. Slice, serve, and enjoy this decadent dessert!

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The Ultimate Lunchbox Honey Oat Bar

The Ultimate Lunchbox Honey Oat Bar

Recipe by Louis Tikaram

Serves: 12
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

250g unsalted butter, plus extra for greasing
100g brown sugar
200g honey
450g Red Tractor Organic Rolled Oats

Method

Heat the oven to 160°C and grease and line a baking tin with butter and baking paper.

In a large pan, melt the butter over low-medium heat. Stir in the brown sugar and honey until fully combined and melted. Remove the pan from the heat and mix in the oats until evenly coated.

Pour the mixture into the prepared tin and smooth the surface with the back of a spoon.

Bake for 22-25 minutes, or until the edges are set but the middle remains slightly soft. Leave to cool completely in the tin before cutting into squares or bars.

Wrap in greaseproof paper for a quick snack or pack into lunchboxes.

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Baked Yoghurt and Cranberry Dessert Pots

Baked Yoghurt and Cranberry Dessert Pots

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients
12 cups Jalna Greek Yoghurt
500g condensed milk
2 tbsp dried cranberries
2 tbsp blanched almonds
1 tbsp pistachios
2 tbsp caster sugar

Garnish
1 punnet raspberries

Method

Preheat the oven to 180°C.

In a bowl, mix together the yoghurt and condensed milk until evenly combined. Fold in the dried cranberries. Pour the mixture into ramekins, cover each one with foil, and secure with a rubber band.

Place the ramekins in a baking tray with 2cm of boiling water at the bottom. Bake for 18 minutes, then turn off the oven and leave the ramekins inside for an additional 10 minutes. Afterward, transfer them to the fridge to set.

In a non-stick frypan over medium heat, cook the caster sugar until it melts and caramelises to a golden colour. Stir in the almonds and pistachios to coat them in the caramel, then pour the mixture onto a sheet of baking paper to cool and set.

Once the yoghurt pots are set, serve them topped with the caramelised nuts and fresh raspberries.

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Rice Pudding with Rum and Raisin Sauce

Rice Pudding with Rum and Raisin Sauce

Recipe by Louis Tikaram

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

Pudding:
1 ½ tbs unsalted butter
½ cup Arborio rice
3 ½ cups Norco Full Cream Milk
½ cup thickened cream
¼ cup brown sugar
1 vanilla bean pod, halved lengthwise
¼ tsp salt
2 large egg yolks
3 tbs toasted sliced almonds

Buttered Rum Raisin Sauce:
½ cup raisins
⅓ cup dark rum
½ cup brown sugar
½ tsp salt
⅛ tsp ground cinnamon
2 tbs unsalted butter

Method

To make the Buttered Rum Raisin Sauce, combine raisins and rum in a small saucepan with a lid. Bring the mixture to a simmer over medium heat, cover, and remove from the heat. Let stand for 30 minutes to plump the raisins. After 30 minutes, stir in the brown sugar, 1 tablespoon of water, salt, and cinnamon. Return to the heat and simmer over low heat, stirring often, until the sugar dissolves. Remove from the heat and stir in the butter, 1 tablespoon at a time, until the sauce is thick and glossy. Set aside.

To prepare the Rice Pudding, melt butter in a large saucepan over medium heat. Add Arborio rice and cook, stirring constantly, until toasted and fragrant. Stir in Norco Full Cream Milk, cream, brown sugar, vanilla bean pod halves, and salt. Bring the mixture to a gentle simmer, stirring constantly. Reduce the heat to medium-low and cook, stirring often, until the rice is tender and the mixture thickens, about 30–35 minutes. Remove from the heat and discard the vanilla bean pod halves.

In a separate bowl, whisk the egg yolks. Gradually ladle in about ½ cup of the hot pudding mixture, whisking constantly to temper the eggs. Pour the warmed egg mixture back into the saucepan and stir constantly for about 1 minute until well combined. Remove from the heat and let the pudding cool slightly; it will continue to thicken as it cools.

To serve, spoon the rice pudding into a large serving bowl or individual bowls. Top with the buttered rum raisin sauce and sprinkle with toasted almonds. Serve warm or at room temperature.

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Breakfast Pancakes

Breakfast Pancakes

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup Norco Fresh Full Cream milk
2 tablespoons Norco unsalted butter, melted
1 large egg
1 tablespoon vegetable oil
4 big scoops of Norco Cape Byron Chocolate Lava Brownie ice cream
4 passionfruit

Method

In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.

In a large mixing bowl, whisk together the milk, melted butter, and egg until well combined.

Gradually add the dry ingredients to the milk mixture, whisking until just combined. A few lumps are perfectly fine.

Heat a large nonstick pan over medium heat and lightly grease it with vegetable oil or butter, depending on your preference.

For each pancake, spoon a ladle of batter onto the pan, using the back of the spoon to gently spread it into a round shape.

Cook for 1–2 minutes, or until bubbles form on the surface and start to pop. Carefully flip the pancake and cook for another 1–2 minutes, or until golden brown on the other side.

While the pancakes are cooking, cut the fresh passionfruit in half and scoop out the pulp, setting it aside for serving.

Transfer each cooked pancake to a serving plate and keep warm while you cook the remaining batter.

Serve the pancakes warm, topped with a generous scoop of Norco ice cream and a spoonful of fresh passionfruit pulp.

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Peanut Butter & Banana Muffins

Peanut Butter & Banana Muffins

Recipe by Louis Tikaram

Serves: 12
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup Jalna Organic Biodynamic Dairy Yoghurt
½ cup peanut butter
2 eggs
½ cup white sugar
½ cup brown sugar
2 ripe bananas, mashed
1 tsp vanilla extract
½ cup macadamia nuts, roughly chopped

Method

Whisk together the flour, baking powder, and baking soda in a large bowl.

In a separate bowl, combine the Jalna Organic Biodynamic Dairy Yoghurt, peanut butter, eggs, white sugar, brown sugar, mashed bananas, and vanilla extract. Mix until smooth.

Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the macadamias.

Divide the batter evenly among a lined muffin tin. Bake at 180°C for 20–25 minutes or until a skewer inserted into the center comes out clean.

Cool slightly before serving.

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