Recipes

The following collection of recipes has been gathered by family, friends, fellow customers and us (Skeet and Pip) who are self-taught home cooks. While they have all been tested many times in our kitchen, we hope these recipes work for you too. We feel they are simple in nature and flavour but also allow room for you to adjust and tweak!

Raspberry Chocolate Slice | Ann’s Lasagne | Prue’s Pancakes | Lentil & Chia Biscuits

Established 1926

Australia’s own sprouted red lentils

Recipes

Raspberry Chocolate Slice

An easy recipe that can be made the day before and stored in an air tight container until you are ready to add icing prior to serving. This is not a rich slice despite its looks and it is delicious with fresh raspberries sprinkled on top.

Serving – I used a slice tin 20 x 20 cm approx. 20 squares
Prep time – 15 min
Cook time – 15 min
Oven – 170C fan force

Ingredients

1/2 cup (80 g) sprouted red lentil flour
1 cup (155 g) gluten free self-rising flour
(or 195 g of regular self-rising flour)
1/2 cup (100 g) lightly packed brown sugar
1/2 cup (55g g) desiccated coconut
2 tbs coco powder
1/4 cup (60 ml) oil
125 g cooking butter, melted
1 egg
1 punnet of raspberries for topping

Method

Line a slice tin
In a bowl, place melted butter, sugar, egg, oil & vanilla. Mix it until it looks like caramel.
Add the coconut to the wet mixture, then sift both flours and coco powder into the bowl. Mix all ingredients well.
Pour mixture into the tin. You may need to press the mixture into the corners of the tin so it cooks evenly.
Cook until skewer comes out clean
Cool in tray before cutting.

Icing – A light peppermint/chocolate icing tastes delicious!
I then use my finger to break up the raspberries and scatter them on top.
Another idea is to dust icing sugar on the top of the slice and then scatter the raspberries.

Recipe credits – Mum and Nan

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Recipes

Ann's Lasagne

This is a much-loved recipe from my Mum’s cookbook. This recipe is versatile and can be altered to make it your family’s own. I find the lentil flour nicely complements all the other flavours. Using lentil flour in the bechamel sauce will also add a wholesome look and allow it to thicken beautifully.

Serves – 6
Prep time – 20 min
Cook time – 45-50 min
Baking Dish – 30 cm x 20cm

Ingredients

500 g beef mince
1 onion, chopped
1 tin (400g) of diced tomatoes
¼ cup (40 g) sprouted red lentil flour
2 cloves garlic
1 large carrot – either grated or diced
1 zucchini – either grated or diced
1 tsp thyme
1 tsp oregano
1 tbs beef stock
1 packet lasagne pasta sheets

Bechamel Sauce

60 g butter
¼ cup (40 g) sprouted red lentil flour
1 cup (250ml) milk
½ tsp chicken stock powder
Pinch of nutmeg
1 cup (apporx 80 g) grated cheese
Salt/pepper to taste

Method Part 1 - Lasagne filling

Heat oil in large saucepan. Sauté onion gently and then add mince, garlic and herbs
Brown the meat, then add stock, flour, tomatoes, carrot & zucchini
Reduce heat and leave to simmer whilst you make the bechamel sauce

Method Part 2 - Bechamel sauce

In a saucepan, over medium heat, melt butter and gradually add the flour whilst stirring continually. The butter and flour should be well combined with no lumps.
Over a low heat, gradually add the milk into the flour and butter. The mixture will begin to thicken nicely.
Add the cheese, stock, nutmeg and any salt or pepper – stir continuously until all lumps are gone.

Method Part 3 - Constructing your lasagne

Lay your lasagne pasta sheets on the bottom of your baking dish
Place half of the meat mixture over the sheets until they are covered
Add another layer of lasagne pasta sheets and place the rest of the meat mixture over them
Add your final layer of lasagne sheets over the meat mixture and then pour your bechamel sauce to cover them
Place in the oven at 180C (fan forced) and cook until your lasagne pasta sheets are cooked. Approx 45-50min.

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Recipes

Prue's Pancakes

Pancakes for the weekend? Why not! These pancakes are more savoury than sweet and taste delicious with fresh fruit and a dash of maple syrup.

Servings – 8 pancakes – depending on size!
Prep Time – 10min
Cooking time – 15min

Ingredients

1 cup (185 g) plain flour
½ cup (80 g) sprouted red lentil flour
2 tbs castor sugar
1 tsp baking powder
1 tsp vanilla essence
1 ¼ cup (310 ml) of milk
1 egg
50g cooking butter

Method

In a large bowl, sift flour and baking powder. Add sugar and mix.
In a jug or bowl, microwave the milk until it’s just lukewarm. Add egg,
vanilla essence & melted butter. Whisk together.
Pour the wet ingredients into the dry and mix until combined & no more lumps.
Warm the frypan, use butter to oil the pan. Once the butter has melted, pour or scoop mixture into the centre of the pan.
Allow the mixture to cook on one side. Once you see bubbles form on the surface, it’s time to flip it.
Pancakes are done when both sides have a golden tinge and they are cooked in the centre.

Serves with maple syrup, fresh fruit or even ice cream!

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Recipes

Lentil & Chia Seed Biscuits

Perfect with a cuppa or if you are asked to bring morning tea. The orange, chocolate, chia and lentil flavours blend together beautifully. In fact, these biscuits can often have a very subtle, peppery taste to them. Not that may kids even notice!

Serving – 20-25 small biscuits
Prep time – 15min
Cook time – 10-15min
Oven – 170C fan forced

Ingredients

125g melted cooking butter
1/2 cup (115 g) white sugar
1 egg
1 tsp baking powder
Zest of 1 orange (approx. 1tbs)
Juice of 1/2 an orange (approx. 70ml)
1 tbsp oil
1/2 cup (80 g) sprouted red lentil flour
1 cup (185 g) plain flour
1/2 cup (60 g) choc chips
3 tbs chia seeds

Method

Pre-heat oven to 170 degrees and line baking trays.
In a large bowl, cream butter & sugar. Add egg & vanilla.
Then oil, orange zest and juice. Mix well.
Sift flour & baking powder into the wet mixture.
Add choc chips & chia seeds. Mix.

Recipe Credits: Mum! No idea where she got this recipe from.

** Gluten free flour option – 105g Sprouted red lentil flour and 175g of Gluten Free plain flour Enjoy!