As part of our Community Problem Solving project, we are going to be posting recipes using Indigenous ingredients to help promote their use as they are more sustainable for our land.
Prep time: 45 mins
Cook time: 80 mins
Serves: 8
Skill level: medium
2 cups wholemeal flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 tablespoons ground, roasted wattle-seed
1/4 cup applesauce
1/2 cup raw sugar
1/2 cup soy or other non-dairy milk
1/2 cup orange juice – (approximately one large orange)
rind of one orange
1 tsp vanilla extract
1. Preheat oven to 180C and grease or line a 12 cup muffin pan.
2. Place flour, baking powder, baking soda, salt and wattle-seed in a large mixing bowl and whisk to combine.
3. In a small bowl, mix applesauce, sugar, soy milk, orange juice, orange rind and vanilla extract. Whisk until smooth and well combined.
4. Add wet ingredients to dry ingredients, and whisk together until combined.
5. Preheat oven to 180C and grease or line a 12 cup muffin pan.Place flour, baking powder, baking soda, salt and wattle-seed in a large mixing bowl and whisk to combine.
6. In a small bowl, mix applesauce, sugar, soy milk, orange juice, orange rind and vanilla extract.
7. Whisk until smooth and well combined.
8. Add wet ingredients to dry ingredients, and whisk together until combined.
9. Spoon mixture into muffin pans until 3/4 full, then bake for 18 minutes or until golden and an inserted skewer comes out clean.
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