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Luke Hines Organic One-Pan Cookie

Luke Hines Organic One-Pan Cookie

“How would you feel if I told you that you could make a giant cookie in a pan? Well, hold onto your socks boys and girls… things are about to get real. Introducing the ultimate one-pan cookie. You can thank me later.” – Luke Hines, Australian Organic Ambassador

INGREDIENTS

200g organic butter, chopped
125ml honey
2 cups almond meal
1 tsp vanilla powder
1/2 tsp ground cinnamon
1 egg, beaten
3 tbs crunchy peanut butter
100g dark chocolate, chopped
coconut yoghurt to serve

DIRECTIONS

Preheat the oven to 180°C. Melt the butter and honey in an ovenproof frying pan. Remove the heat and leave to cool slightly.

Stir in the almond meal, baking powder, vanilla, and cinnamon.

Whisk in the egg to form a batter.

Dollop the peanut butter over the batter and scatter over the chocolate pieces, then transfer the pan to the oven and bake for 20-25 minutes, or until golden brown and crispy on the outside.

Serve warm in the middle of the table for everyone to share, topped with a generous dollop of coconut yoghurt.

This is a recipe from Smart Carbs by Luke Hines.
Published by Plum/Pan Macmillan Australia.
Image by Mark Roper.
Food styling by Lee Blaylock.

Luke Hines Zucchini Breakfast Pizza

Luke Hines Zucchini Breakfast Pizza

AS SEEN ON STUDIO 10!

Yes, you heard correct. Pizza. For. Breakfast. This is one of my favourite recipes for when I feel like eating something that tastes like a naughty treat but which – in fact – is really, really good for me!

INGREDIENTS

2 zucchini, grated and squeezed of excess liquid
3 tablespoons coconut flour
1 teaspoon dried Italian herbs
pinch of salt
4 eggs
1–2 tablespoons extra-virgin olive oil, butter or coconut oil, plus extra to serve
2 streaky bacon rashers
2 tablespoons tomato paste
1 roma tomato, sliced
2 tablespoons chopped basil leaves
1 handful of rocket leaves

METHOD

Preheat the oven to 180°C.

Add the zucchini, coconut flour, Italian herbs, salt and 2 of the eggs to a bowl and mix together well to form a batter. Mould into a large pizza tray lined with baking paper and bake for 6–8 minutes, until par-baked.

Remove the base from the oven and spread the tomato paste evenly over the surface of the base. Lay over the tomato slices and bacon, then carefully crack over the remaining eggs towards the centre to ensure they don’t drip over the side. Transfer to the oven and bake for a further 5 minutes, or until the eggs are cooked.

Remove the pizza from the oven and top with the basil and rocket. Drizzle over a little extra olive oil and serve this up on the table in the pan, or transfer to a serving platter using a spatula before serving.

SERVES 2

This is a recipe from Smart Carbs by Luke Hines.
Published by Plum/Pan Macmillan Australia.
Image by Mark Roper.
Food styling by Lee Blaylock.

Elle Halliwell’s Sweet Potato Cakes with Guacamole

Elle Halliwell’s Sweet Potato Cakes with Guacamole

Health coach, media personality and host of the upcoming Australian Organic Awards in November, Elle Halliwell, shares a favourite spring-time recipe – sweet potato cakes with guacamole

I’m often asked what my favourite vegetable is. Whilst I have many, I have to say I absolutely love sweet potatoes. Not only are they absolutely delicious, they’re also very good for you.

Sweet potatoes are a rich source of fibre, and contain an array of vitamins and minerals including iron, calcium, selenium, most B vitamins and vitamin C. They’re also high in an antioxidant known as beta-carotene, which converts to vitamin A once consumed.

These flavour packed patties below are staples in my freezer and is one of my young son Tor’s favourite meals. I’ll often make a double batch and serve them with whatever meat or fish I’m cooking for dinner. They taste amazing with corn guacamole but also pair well with most dips such as hummus and cucumber yoghurt.

Sweet potato cakes with guacamole

Makes 8-10 cakes
Prep time: 15 minutes
Cooking time: 40 minutes

Sweet potato cakes
3 large organic sweet potatoes cut into 2cm cubes
1 tsp cumin
1 tsp smoky paprika
1 clove garlic, chopped
1 tbsp tahini (I use Pureharvest Organic Tahini)
½ cup almond meal (or breadcrumbs)
1 tbsp arrowroot flour
½ cup chopped baby spinach
½ cup herbs such as chives, parsley or coriander
Tbsp sesame seeds

Cheesy corn guacamole
1 organic avocado
2 sprigs spring onion, finely chopped
1 ear corn
½ clove garlic, finely chopped (optional)
2 tsp lime juice
1 tbsp nutritional yeast

Preheat oven to 200C. Place cubed sweet potato into a stovetop steamer and cook for 15 minutes or until softened. Place cooked sweet potato into a large bowl and roughly mash with a fork. Allow to cool slightly. Add cumin, paprika, garlic, tahini, spinach, herbs and almond meal to the bowl and stir until well combined.
Form mixture into palm sized patties and lightly dust with arrowroot flour before placing on a baking paper-lined tray. Drizzle with olive oil and bake for 20-25 minutes or until patties are golden brown. Sprinkle with sesame seeds.

For the guacamole, cook corn in a saucepan of boiling water for 3 minutes, allow to cool, then slice kernels off ear. Place corn, avocado, spring onion, garlic, yeast and lime juice in a bowl. Stir to combine and serve immediately.