Home' Australian Yoga Life : sample issue Contents Wholly Munchies
Sift together flour, baking powder, cinnamon and sugar.
Stir in egg, essence and water. Turn dough onto floured surface,
knead in nuts.
Shape dough into 30cm log, place on greased tray and bake at
180ºdegrees C for about 35 minutes or until just brown and crusty.
Cool on tray. Using a serrated knife, cut log diagonally into 5 cm slices,
place in single layer on oven tray and bake in moderate oven for about
15 minutes, or until crisp. Cool before eating.
1 cup plain flour
1G4 teaspoon baking powder
1G2 teaspoon ground cinnamon
1G4 cup caster sugar
1 egg, lightly beaten
1G2 teaspoon vanilla essence
1 teaspoon water
1 cup nuts of your choice,
toasted and chopped
Finely dice the dried apricots. (If you want to be naughty, soak them
in a liqueur of your choice). Place ricotta in a mixing bowl with the
sifted icing sugar and whisk until smooth. Chop the chocolate and
add to the ricotta. Scrape the seeds from the vanilla bean and add
the seeds to the mixture. Fold in gently.
Line a parfait glass with fresh strawberries and spoon in ricotta
mixture. Serve with biscotti biscuits, or almond bread.
50g dried plump apricots
350g fresh, firm ricotta cheese
75g icing sugar
50g dark chocolate
1G2 vanilla bean
australian yoga life • december-february 2010
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