Cinnamon Myrtle Yoghurt Dip
Meanwhile combine 1 cup plain yoghurt with one minced garlic clove, 1/4 cup chopped macadamia nuts, 1/4 cup chopped parsley, and 2 teaspoons Ground Cinnamon Myrtle
Serve with Tanami Fire Spiced Sweet Potato Wedges
and a lime wedge.
Gluten Free Hearts
- 3 stalks of continental parsley,
- handful of chives,
- 1 fresh lemon myrtle leaf,
- 250gm ricotta,
- 1/4 cup rice flour,
- teaspoon Cinnamon Myrtle,
- teaspoon Mountain Pepper,
- 6 eggs (yolks and whites separated).
Preheat Oven to 180C.Cinnamon Myrtle Biscuits
Grease 2 muffin trays.
Place spinach into a pot with a small amount of water cover with a lid and cook until just wilted. Then finely chop the spinach, parsley, chives and lemon myrtle leaf.
Place in a large bowl and add ricotta, rice flour, cinnamon myrtle, mountain pepper and egg yolks. Mix well.
In a separate bowl beat the egg whites until stiff peaks form. Then mix one third into spinach mixture. Then fold the rest in until just mixed.
Spoon mixture into muffin tray.
Cook for approx 12 minutes until puffed and golden.
Serve with smoked salmon, cherry tomatoes and a little grated parmesan
300gm plain flour
1 desertspoon Cinnamon Myrtle
1 teaspoon Baking Powder
150gm soft brown sugar
50gm Australian Honey
Sift flour, cinnamon myrtle, baking powder. Add sugar. Rub butter into mix until it looks like breadcrumbs.
Beat egg, add honey, mix until smooth. Make a well in the middle of the flour and pour in the egg and honey mix.
Mix dough to a smooth ball. Wrap in cling film. Chill for 30 minutes.
Roll out dough to until 5mm thick. Cut into rounds or shapes. Bake 160C for 8-10 minutes. Cool on Wire Rack.