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BBQ Pulled Jackfruit Tacos with Avocado Crema and Slaw

red cabbage

white cabbage

g cider vinegar

¼ tsp fine sea salt

black pepper

garlic

g coriander leaves

g groundnut oil

avocados

lime juice,

g onions

220 g tomato ketchup

60 g dark brown sugar

Tbsp smoked paprika

tsp chilli powder

tsp liquid smoke

cayenne pepper

½ tsp fine sea salt

corn tortillas

250 g tinned young jackfruit,

Place red cabbage, white cabbage, vinegar, salt and pepper in mixing bowl then chop 2-3 sec/speed 4.5 until roughly chopped. Transfer to a bowl and set aside. Rinse and dry mixing bowl.

Slaw

Place garlic, coriander and oil in mixing bowl then chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add avocados, lime juice and salt then blend 10 sec/speed 8. Scrape down sides and lid of mixing bowl with spatula then blend again 10 sec/speed 4. Transfer to a bowl and set aside. Clean mixing bowl.

Avocado Crema

Place garlic, onions and oil in mixing bowl then chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula then sauté 5 min/120°C/speed .

Add ketchup, sugar, vinegar, paprika, chilli powder, liquid smoke, cayenne, salt and pepper then, with simmering basket in place of measuring cup, simmer 10 min/100°C/speed 2. Meanwhile, warm tortillas according to packet instructions.

Add jackfruit, insert measuring cup and cook 5 min/100°C//speed 1 then shred 5 sec//speed 4.

To assemble, spoon pulled jackfruit over half of each warmed tortilla then top each with 1 Tbsp reserved slaw and 1 Tbsp reserved avocado crema. Serve hot.

BBQ Pulled Jackfruit

Pulled BBQ jackfruit

tsp extra virgin olive oil

120 g red onion

tomato paste

tsp red wine vinegar

tsp tamari

coconut sugar

salt

½ tsp smoked paprika

chilli powder

liquid smoke seasoning

565 g canned jackfruit in brine

Place oil, onion and garlic into mixing bowl and chop 3 sec/speed 5.

Scrape down sides of mixing bowl with spatula, then cook 5 min/120°C/speed 2

Add tomato paste, vinegar, tamari, coconut sugar, salt, paprika, chilli powder, pepper and liquid smoke (optional) and cook 5 min/100°C/speed 2.

Add jackfruit and cook 5 min/100°C//speed 2.

Scrape down sides of mixing bowl with spatula and mix 5 sec//speed 4. Serve as desired (see Tips).

It's officially apple picking season, which means it's also apple cider donut season :) We took all our fav flavors and made them into a fluffy, perfectly spiced pancake coated in cinnamon sugar. YUM.

Apple Cider Donut Pancakes

sugar

eggs, room temperature

apple cider

unsalted butter, melted

whole wheat flour

baking soda

baking powder

cinnamon

apples (any kind!),

In a medium bowl combine eggs, melted butter, apple cider, and sugar whisking until combined.

In a separate bowl, sift the flour, baking powder, baking soda, cinnamon and salt together. Incorporate into wet ingredients, stirring only until combined. Let the batter sit for ten minutes to thicken.

While the batter thickens, cook the chopped apples, cinnamon, and sugar over medium heat, stirring frequently until the apples are soft and tender. Set aside.

In a small bowl, prep the cinnamon sugar, combining the sugar and cinnamon. Transfer to a large shallow bowl or to a plate.

When you are ready to cook your pancakes, heat a large skillet or griddle on medium heat.

Once griddle is hot, liberally grease with oil or butter (about 1 tablespoon per 3 pancakes). Pour ¼ cup of batter per pancake onto surface. Cook on one side until holes form around edges, about 2 minutes, then flip and cook on other side for additional 1-2 minutes. Don’t let the pan get too hot– you want a nice, even heat.

Place each hot pancake in the cinnamon sugar, flipping over to coat the other side. Repeat with the remaining batter.

Serve with a simple powdered sugar glaze, cooked apples, and a healthy dose of maple syrup! The options are endless!

Apples and cinnamon? Fall is here! What would you think about adding a little nutmeg to enhance that donut flavor? 

I'd love to make these for a holiday breakfast. Thank you for a great recipe!

Amazing! It looks delicious and mouth-watering pancake. and surely I will try this one soon.

Made them after apple picking.
They were delicious.
Doubled the apples for the topping.

My husband and I loved this recipe! We skipped the cinnamon/sugar coating and used whole wheat flour. They were yummy and tasted wholesome! Thanks for sharing

These were so fluffy &amp; delicious! I subbed in 2 flax eggs, skipped the sugar coating, and drizzled some maple syrup and lots of peanut butter. So good :)

I made these today and they were great! Thanks so much for this recipe!

Beef jerky

beef mince

soy sauce

g fish sauce

g sesame oil

g honey

tbsp raw sugar

tsp black pepper

tbsp mixed spice

Place all ingredients into mixing bowl and Turbo/2 sec/2 times. Scrape down sides of mixing bowl with spatula, then knead Dough /3 min.

Preheat oven to 160°C. Line 3 large baking trays and set aside.

Transfer mixture into sausage maker with jerky attachment and pipe lines of mixture onto prepared baking trays, leaving a small gap in between each line.

Bake for 15 minutes (160°C). Turn jerky over and reduce the oven temperature to 100°C, then bake for a further 1 hour or until jerky is rubbery. Turn off oven and leave on baking tray until jerky is dry (approx. 30 minutes).

Remove from oven and allow jerky to cool completely on the baking trays. Store in an airtight container in a cool, dark place for up to 2 weeks.

Chocolate energy bars

460 g raw almonds

sunflower seeds

pumpkin seeds

140 g sultanas

g coconut flakes

g dried goji berries

macadamia nuts

apricots

figs

raw cacao butter

cacao powder

honey

vanilla extract

⅛ tsp fine sea salt

Preheat oven to 150°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.

Place almonds into mixing bowl and chop 7 sec/speed 5. Transfer onto prepared baking tray.

Place a bowl onto mixing bowl lid and weigh sunflower and pumpkin seeds into it. Transfer seeds onto baking tray with almonds and bake for 15-20 minutes (150°C) or until golden. Allow mixture to cool on tray. Meanwhile, continue with recipe.

Place a large sealable container onto mixing bowl lid and weigh sultanas, coconut flakes and goji berries into it. Set container aside.

Place macadamias into mixing bowl and chop 7 sec/speed 4. Transfer into sealable container with fruit mixture.

Place apricots and figs into mixing bowl and chop 4 sec/speed 5. Transfer into sealable container with fruit and nut mixture.

Add cooled almonds and seeds to the container and stir to combine (see Tips).

Trail mix

Line a rectangular slice tin (20 x 30 cm) with baking paper.

Place cacao butter into mixing bowl and chop 20 sec/speed 8, then melt 5 min/37°C/speed 2.

Scrape down sides of mixing bowl with spatula and melt 6 min/37°C/speed 2.

Add cacao powder, honey, vanilla and salt and blend 1 min/speed 8.

Add 800 g of reserved trail mix and combine 10 sec//speed 2. Transfer into prepared tin and spread evenly. Press mixture down firmly. Place into freezer to set for 30 minutes or until firm, making sure tin is level so bar sets evenly.

Remove from freezer and cut into lengths (2 cm wide), then cut each bar into thirds (makes approx. 18 bars in total). Serve immediately or wrap bars in baking paper, place into a sealable container and store in freezer until ready to serve (see Tips).

Chocolate bars

Fermented beetroot and apple salsa

g fresh chillies

parsley

apples

130 g raw beetroot

tomatoes

coriander seeds

cumin seeds

oregano

lime juice

½ tbsp salt

70 g filtered water

water

Place chillies, garlic and parsley into mixing bowl and chop 3 sec/speed 7.

Add apples and beetroot and chop 3 sec/speed 5.

Add all remaining ingredients and mix 5 sec//speed 3. Transfer into a sealable sterilised glass jar (approx. 1.5L). Press down lightly with a wooden pounder or meat hammer and add more water if necessary so that the salsa is just covered with water. The top of the salsa should be at least 2 cm below the top of the jar. Cover tightly with lid and store at room temperature for 3 days, then transfer into the refrigerator. Do not open jar during 3 days of fermentation (see Tips). Serve as an accompaniment to meat and vegetable dishes.

Apple and almond overnight oats (gut health)

120 g almonds

apple

100 g rolled oats

g chia seeds

tbsp maple syrup

sea salt

150 g frozen mixed berries

Place 80 g of the almonds into mixing bowl and mill 8 sec/speed 8.

Add apple and grate 2 sec/speed 5.

Add oats, chia seeds, milk, maple syrup and salt and combine 5 sec//speed 3. Set mixing bowl aside for 10 minutes.

Divide mixture between serving glasses or jars. Cover and place in the fridge overnight.

Place remaining 40 g almonds into mixing bowl and chop 3 sec/speed 5. Place in a bowl and set aside.

Place frozen berries into mixing bowl and warm 2 min/100°C//speed 0.5. Serve overnight oats topped with warmed berries, reserved chopped almonds and a drizzle of maple syrup (optional).

Tuna nicoise salad (gut health)

70 g extra virgin olive oil

lemon

g kefir

apple cider vinegar

potatoes

eggs

green beans

tuna

extra virgin olive oil spray

120 g mixed leaf salad

cherry tomatoes

100 g pitted Kalamata olives

anchovies

Place parsley into mixing bowl and chop 7 sec/speed 7. Scrape down sides of mixing bowl with spatula and repeat chop 7 sec/speed 7.

Add oil, lemon juice, kefir, apple cider vinegar (see Tips), salt and pepper and mix 10 sec/speed 3. Pour dressing into a jug and set aside.

Without cleaning the mixing bowl, place water into mixing bowl. Insert simmering basket, place potatoes into it and cook 35 min/100°C/speed 2 or until tender. Remove simmering basket with aid of spatula and set potatoes aside in a bowl to cool.

While cooking water is still hot, re-insert simmering basket. Place eggs into simmering basket. Place Varoma into position and weigh beans into it. Secure Varoma lid then cook 11 min/100°C/speed 3.

Place frying pan over high heat. Brush or spray tuna with olive oil. Season with sea salt and pepper. Then sear for 30 seconds on each side. Set aside.

Peel eggs and cut in half. Place a serving platter onto mixing bowl lid and weigh mixed leaf salad, tomatoes and olives onto it. Add anchovies, beans, potatoes and eggs. Slice tuna and arrange over salad. Drizzle over dressing to serve, using as much as desired.

Tuna empanadas

g red onion

g olive oil

tsp smoked paprika

½ - 1 tsp chilli powder

300 g red capsicum

200 g canned crushed tomatoes

tsp sherry vinegar

tsp sugar

olive oil

flour

tsp baking powder

tbsp sherry vinegar

anchovy

plain flour

vegetable oil

Place garlic and onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add oil and sauté 4 min/100°C/speed 2.

Scrape down sides of mixing bowl with spatula and sauté for a further 4 min/100°C/speed 2.

Add remaining salsa ingredients and chop 4 sec/speed 5, then cook 7 min/90°C/speed 3. Transfer into a serving bowl and allow to cool to room temperature before serving, or cover with plastic wrap and place into refrigerator until ready to serve. Clean and dry mixing bowl.

Salsa brava

Place a jug onto mixing bowl lid and weigh oil into it. Set aside.

Place flour, baking powder and salt into mixing bowl and knead Dough /1 min 30 sec, slowly pouring oil through hole in mixing bowl lid until dough resembles rough crumbs.

Place a bowl onto mixing bowl lid and weigh water into it.

Knead Dough /1 min, slowly pouring water through hole in mixing bowl lid until dough is combined.

Transfer dough onto a silicone bread mat or lightly floured work surface and shape into a ball. Place into a large bowl, cover with a kitchen towel and leave to rest for 30 minutes. Clean and dry mixing bowl.

Pastry

Place water into mixing bowl, insert simmering basket and place eggs into it and cook 14 min/Varoma/speed 1.

Remove simmering basket with aid of spatula and place under cold running water to cease cooking. Set aside to cool eggs. When cool enough to handle, peel eggs and roughly chop. Rinse and dry mixing bowl.

Place garlic and onion into mixing bowl and chop 2 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add oil and sauté 3 min/Varoma/speed 1.

Add tomatoes, tomato paste, sugar and vinegar and cook 7 min/100°C/speed 2, without measuring cup.

Add parsley, anchovies, lemon zest, lemon juice, tuna and reserved eggs and mix 10 sec/speed 2, or until incorporated.

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