Beef & Potato Pies
Chilli Con Carne with Corn Bread
Flat Bread Vegetable Slice
Homestyle Beef Casserole with Herb Dumplings
Homemade Egg-Free Pasta with Mushroom & Pea Sauce
Olive & Parmesan Damper Rolls
Oven Baked Fish Dippers with Avocado Mayonnaise
Parmesan Veal Schnitzel
Pumpkin & Sesame Seed Cheese Loaf
Ricotta & Zucchini Hotcakes
Roast Pumpkin & Feta Pizza
Roasted Vegetable & Goats' Cheese Flan
Ricotta, Vegetable Tart with Kale Crisps
Roasted Vegetable Rustic Tart
Sweetcorn & Dill Fritters
Texan Pulled Pork & Beans with Cheese Dumplings
We like to put slices of this loaf into our youngster's lunch boxes. It freezes well and is also good toasted.
Prep: 15 mins Cooking: 50 mins
2 cups (300g) Healthy Baker fibre-enriched self-raising flour
1 tbsp poppy seeds
1 tsp sumac
1 tsp dried chilli flakes
1 tsp sumac (optional) *
1 tsp sea salt
1 tsp fresh thyme leaves
½ cup (125ml) olive oil
¾ cup (185ml) milk
250g grated raw pumpkin
120g grated parmesan
25g grated parmesan, extra
4 x sprigs of fresh thyme
Preheat the oven to 180°C/160°C fan-forced. Lightly spray a loaf tin (22cm x 11cm x 5cm) with oil and line with baking paper.
Combine flour, poppy seeds, sumac, chilli flakes, sumac (if using), sea salt and thyme in a large bowl.
Lightly beat oil, eggs and milk in a medium bowl. Fold into flour mixture along with the pumpkin and cheese. Spoon into prepared tin.
Sprinkle with extra parmesan and thyme sprigs. Bake in oven for 50-55 minutes or until cooked when tested with a skewer. Serve warm or at room temperature.
* Sumac is a Middle Eastern spice with a lemon flavour.