AWANUI OLIVES
Seed Crackers
A very easy recipe to have seasoning and seeds in a jar and just add water and oil when you want to make a batch to fill the cracker tin.
Pre-heat oven to 150c
- 1 Cup Polenta
- 1 Cup Seeds - (Sesame, Pumpkin, Linseed, Sunflower, Chia etc)
- 2 Tsp ground cumin
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Sea Salt
- ¼ C Awanui Olive Oil
- 1 ¼ C Boiling Water
Mix seeds and seasoning well.
Add oil, the hot water. Mix well.
Will be a wet mix.
Let sit for 5 – 10 minutes then spread between 2 sheets parchment paper, roll/ press out thinly, then slideonto baking tray. With top parchment still covering mark out cracker size with a knife or pizza cutter. Into oven for 45 – 60 minutes.
AWANUI OLIVES
Banana and Chocolate Chip Muffins
Delicious and quick to make - great use for those slightly ripe bananas.
Preheat oven to 220c.
Spray and line muffin tray with papers
Dry Ingredients:
- ½ C White Sugar
- ½ C Packed Brown Sugar
- 1 ¾ C All Purpose Flour
- ½ Tsp Baking Soda
- ½ Tsp Salt
- 2 ½ Tsp Baking Powder
- 1 C Chocolate Chips
Mix well together
Wet Ingredients:
- 4 Bananas - mashed (Approx. 1 ½ C)
- 2 Eggs
- ¼ C Sour Cream
- 2 Tsp Vanilla Extract
- ¼ C Awanui Olive Oil
Pour wet into dry ingredients. Mix to combine - careful not to over-mix. If you have time rest mix for 5-10 mins in the fridge. Fill muffin tins - sprinkle with extra chocolate chips if you want a choc hit - into oven for 10minutes, then reduce temperature to 180c for an additional 7-10 minutes. Rest in pan for a few minutes then allow to cool on a rack.
AWANUI OLIVES
Herb and Garlic Labneh Balls
Served on a mezze board, cracker, fresh bread salad, soup or by itself, Labneh, the Arabic Yoghurt Cheese, is a convenient condiment to have in your fridge.
1 KG Greek Yoghurt
1 Tsp Salt
Mix Salt and Yoghurt. Strain in muslin overnight – 48 hours to extract whey. (You can also use a towel, pour the yoghurt on, and press out the whey, rolling the towel to a dry area as it gets soaked with whey. This method allows you to make and use without waiting for gravity to remove the whey.)
After yoghurt has finished draining, the labneh should be firm to touch.
Combine 3 ½ Tsp dried herbs for flavouring the Labneh balls - (i.e.: ½ tsp Garlic Powder, ½ tsp oregano, ½ tsp thyme, ½ tsp sage, ½ tsp dill, ½ tsp tarragon, parsley, basil, mint, chives, marjoram)
Mix herbs through.
With oiled hands shape balls – refrigerate overnight.
Re–roll balls with oiled hands if needed. If using within the week keep in an airtight container for 1 week – or store them in Awanui Olive Oil - place gently in jar and cover completely with Awanui Olive Oil. Ensure the oil is topped up if needed to completely cover the balls. These will keep for up to a month.They can then be rolled in seasoning like za’atar, sesame, or dukkah prior to serving.