Springtime Salad

Springtime Salad

 

Spring Salad Groats Brushwoods Australia
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Springtime salad
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Adding whole grains to your salads not only provides added color, flavor and texture, they also provide B vitamins which are important for energy levels, and fiber to keep you satisfied for longer. Whole grains take a simple salad and make it hearty so that it can be a meal on its own. 

Course: Main Course, Salad, Side Dish
Servings: 4 people
Author: Patricia Tzortzis (It's Gourmet Baby)
Ingredients
Ingredients
  • 4 cups rocket lettuce washed
  • 1 large sweet potato roasted and peeled
  • 1 cup cooked Brushoods Groats whole oat kernels
  • 100 g feta cheese
  • 1 stick shallots washed and chopped
  • 1 cup natural walnuts
  • 1/4 cup sultanas
  • Sprinkle of fresh chopped parsley
  • Salt and pepper to taste
Dressing
Instructions
  1. To make dressing place all ingredients into a bowl and whisk together really well. Set aside and make salad.
  2. To make salad you need to start with a little prep.
  3. Cook groats to packet directions and leave to cool.
  4. Stab sweet potato multiplies times and wrap in aluminium foil. Bake 200 degrees until sweet potato is soft to touch. Cool, peel and slice into 2cm thick round slices.
  5. Now you can assemble the salad.
  6. Begin by taking a big bowl to combine all salad ingredients. If you are making the salad for a party or you are having guests and would like to present it nicely then you may leave just a little of each ingredient (minus the rocket) to top the salad with after it is dressed.
  7. Give the dressing one last whisk and pour over salad. Very gently toss the salad to ensure dressing and ingredients combine. I like to put some gloves on and use my hands for this but tongs will do the job nicely. Just be careful not to crush the sweet potato and feta too much.
  8. Taste for salt and pepper and adjust if needed. Place salad on serving plate and top with ingredients (if you set some aside for presentation) and finish with a sprinkle of parsley.
Recipe Notes

Serve on its own or enjoy with some grilled chicken or meat.

ANZAC Slice

ANZAC Slice

 

Anzac Slice Brushwoods Fresh Rolled Oats
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ANZAC Slice
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Super easy and delicious twist on the traditional ANZAC biscuit recipe. Perfect for the school week as a lunchbox favourite, after school snack or for weekend afternoon tea catch up with friends.

Course: Snack
Servings: 16
Author: Patricia Tzortis (Its Gourmet Baby)
Ingredients
  • 1 cup sifted plain flour
  • 1 1/2 cups Brushwoods Fresh Rolled Oats
  • 1 cup shredded coconut
  • 1/2 cup brown sugar push down and compact when measuring
  • 1 tsp bicarbonate of soda
  • 5 tablespoons butter
  • 3 tablespoons golden syrup
  • 1 tablespoon vanilla extract/essence
Instructions
  1. Add all dry ingredients to a big mixing bowl and combine
  2. Put butter and golden syrup in a microwave safe bowl and microwave until butter has melted, remove and mix well
  3. Add butter and syrup mixture to dry ingredients
  4. Add vanilla
  5. Mix well. I like to put on a glove and use my hands to scrunch and combine, I find it's the easiest way to combine the ingredients
  6. Line a baking tray (approximately 20cm x 20 cm) with baking paper. To make it stick smear a little butter on tray before pressing baking paper down
  7. Put Anzac slice mixture into the baking tray and pat down so mixture is evenly spread and compacted
  8. Bake in a preheated oven at 175 degrees for approx 15 minutes to 18 minutes until lovely and golden
  9. Allow slice to cool completely in baking tray and remove by pulling out the slice with the baking paper
  10. Pop onto a cutting board and cut into 16 even squares
Overnight Oats

Overnight Oats

 

Overnight Oats Brushwoods Fresh Rolled Oats
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Overnight Oats
Prep Time
5 mins
Total Time
8 hrs
 

A decadent version of overnight oats for the warmer months. This recipe is beautifully creamy with a lovely cinnamon flavour.  These oats are not cooked but are soaked in the fridge overnight so that breakfast is ready as soon as you 'rise and shine'.  You can make these oats in a container or in a jar so that they can be enjoyed on the go - perfect on the train or at your desk.

Servings: 1
Author: Patricia Tzortzis (Its Gourmet Baby)
Ingredients
  • 1/2 cup Greek yoghurt
  • 1/2 cup Brushwoods Fresh Rolled Oats
  • 2/3 cup coconut milk
  • 1 tablespoon chia seeds white seeds will be invisible and give a lovely crunch
  • 1 tablespoon vanilla extract/essence
  • 2 tablespoons rice malt syrup
  • 3/4 teaspoon ground cinnamon
Instructions
  1. Place all ingredients into a bowl and mix well to combine.
  2. Place mixture in an airtight container and into the fridge overnight.
  3. Enjoy in the morning for breakfast.
Recipe Notes

Serving suggestion: Pop overnight oats into a bowl and top with fresh berries.  If you have a sweet tooth, an extra drizzle of rice malt syrup on top might appeal.

Honey Banana Oat Mini Cakes

Honey Banana Oat Mini Cakes

 

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Vegan Muesli Bars
Prep Time
15 mins
 
Delicious little bars of goodness – perfect for the after school snack.
Course: Snack
Servings: 10 serves
Author: Patricia Tzortzis (Its Gourmet Baby)
Ingredients
  • 2 cups Brushwoods Fresh Rolled Oats
  • 1/2 cup shredded coconut
  • 1 tablespoon cacao nibs
  • 1/4 cup chopped apricots and dates quantity is combined, not each
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup coconut oil
  • 1/4 cup rice malt syrup
  • 1 teaspoon vanilla extract
Drizzling chocolate ingredients
  • 1/4 cup cacao powder
  • 1/4 cup coconut oil
  • 2 tablespoons rice malt syrup
Instructions
Method - muesli bars
  1. Combine oats, coconut, cacao nibs, dates, apricots and cinnamon into a big bowl and mix well.
  2. Place coconut oil into a microwave safe dish and microwave until melted. Mix in rice malt syrup and vanilla and mix well to combine (if this isn't happening easily pop back into the microwave for another 30 seconds, remove and mix well). Microwave times will be affected by wattage, please adjust as needed.
  3. Pour coconut oil mixture into the bowl with your dry ingredients and mix very well to combine.

  4. Pour into a square baking tray (approx. 20cm x 20 cm (5cm deep)) lined with baking paper and press down firmly with the back of a metal spoon evenly spreading mixture as you go.

  5. Set in the freezer for an hour or two until firm.
Method - drizzling chocolate
  1. Place coconut oil to a microwave safe dish and microwave until melted.
  2. Add cacao powder and rice malt syrup and mix well.
  3. Place into fridge for 15-20 minutes (checking at ten minutes) to thicken slightly and make it the consistency of melted chocolate.
  4. Once it thickens slightly, remove muesli bars from the freezer, drizzle chocolate mixture onto the muesli bars and place tray back into the freezer to set for remaining time.
  5. Once the muesli bar mixture has set remove from freezer and slice into bars. Store in an air tight container in the fridge.
  6. Eat and enjoy.
Recipe Notes

With the left over drizzling chocolate you can make a yummy vegan chocolate bark by placing the left overs into a small rectangle plastic container and sprinkle with coconut, oats and cacao nibs. Place into the freezer until set and break up into pieces. Store in an air tight container in the fridge. It's delicious!

Soup Rolls

Soup Rolls

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Soup Rolls
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
A quick dough recipe for some fast and easy bake at home rolls perfect for soup. Whip these up in the morning and be enjoying rolls with your soup for lunch.
Course: Main Course, Side Dish, Soup
Servings: 8 rolls
Author: Patricia Tzortzis (Its Gourmet Baby)
Ingredients
Instructions
  1. Mix water and yeast together and cover with plastic wrap and wait a few minutes until yeast bubbles a little and activates before using.
  2. Add all dry ingredients to bowl (sift flour before adding) and mix together (save the second quantity of rolled oats to sprinkle on rolls).
  3. When yeast is ready (this will take approximately 3-5 minutes) add to flour mixture with oil.
  4. Mix well and knead for 5 minutes.
  5. Put dough in a deep bowl and cover with plastic wrap. Cover this with a tea towel and leave in a warm place until dough has risen and doubled in size.
  6. When ready remove dough from bowl and divide into 8-10 equal sized portions.
  7. Form into roll sized balls and place onto a baking tray lined with baking paper.
  8. Brush rolls with a little olive oil and sprinkle with some oats, marjoram and sea salt.
  9. Press slightly and bake in a preheated oven at 175 degrees for 45 to 50 minutes until rolls are golden and sound hollow when you tap them.
  10. Serve with your choice of a hearty warm soup and enjoy!!
Recipe Notes

Best enjoyed fresh but if there is any left the next day, cover and heat them in the oven to restore their freshness.

Vegan Muesli Bars

Vegan Muesli Bars

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Vegan Muesli Bars
Prep Time
15 mins
 
Delicious little bars of goodness – perfect for the after school snack.
Course: Snack
Servings: 10 serves
Author: Patricia Tzortzis (Its Gourmet Baby)
Ingredients
  • 2 cups Brushwoods Fresh Rolled Oats
  • 1/2 cup shredded coconut
  • 1 tablespoon cacao nibs
  • 1/4 cup chopped apricots and dates quantity is combined, not each
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup coconut oil
  • 1/4 cup rice malt syrup
  • 1 teaspoon vanilla extract
Drizzling chocolate ingredients
  • 1/4 cup cacao powder
  • 1/4 cup coconut oil
  • 2 tablespoons rice malt syrup
Instructions
Method - muesli bars
  1. Combine oats, coconut, cacao nibs, dates, apricots and cinnamon into a big bowl and mix well.
  2. Place coconut oil into a microwave safe dish and microwave until melted. Mix in rice malt syrup and vanilla and mix well to combine (if this isn't happening easily pop back into the microwave for another 30 seconds, remove and mix well). Microwave times will be affected by wattage, please adjust as needed.
  3. Pour coconut oil mixture into the bowl with your dry ingredients and mix very well to combine.

  4. Pour into a square baking tray (approx. 20cm x 20 cm (5cm deep)) lined with baking paper and press down firmly with the back of a metal spoon evenly spreading mixture as you go.

  5. Set in the freezer for an hour or two until firm.
Method - drizzling chocolate
  1. Place coconut oil to a microwave safe dish and microwave until melted.
  2. Add cacao powder and rice malt syrup and mix well.
  3. Place into fridge for 15-20 minutes (checking at ten minutes) to thicken slightly and make it the consistency of melted chocolate.
  4. Once it thickens slightly, remove muesli bars from the freezer, drizzle chocolate mixture onto the muesli bars and place tray back into the freezer to set for remaining time.
  5. Once the muesli bar mixture has set remove from freezer and slice into bars. Store in an air tight container in the fridge.
  6. Eat and enjoy.
Recipe Notes

With the left over drizzling chocolate you can make a yummy vegan chocolate bark by placing the left overs into a small rectangle plastic container and sprinkle with coconut, oats and cacao nibs. Place into the freezer until set and break up into pieces. Store in an air tight container in the fridge. It's delicious!