Banana and Kiwi Fruit Bread Recipe
Makes 2 loaves
4 cups flour 1/3 cup brown sugar
2 teaspoons baking soda 6 eggs
2 teaspoons baking powder 1 cup buttermilk
2 teaspoons cinnamon 2 teaspoons vanilla
1 teaspoon salt 4 over ripe bananas (mashed)
1/2 cup butter 6 Kiwi Fruits (diced)
1 1/2 cups sugar
(To make this recipe Gluten Free : use Gluten Free flour.)
Prepare all your ingredients before you begin.
Place the flour into a large bowl.
Add cinnamon, baking soda, baking powder and salt.
Using a wire whisk, blend all the ingredients together.
In a separate bowl combine the butter and the sugars; mix until well blended.
Add one egg at a time and whisk until smooth.
Once all the eggs are blended mix in the vanilla.
Pour in the buttermilk and mashed bananas. Continue to mix until smooth.
Add in the diced Kiwi Fruit.
Once mixed add in the flour mixture and mix until blended. Do not over mix.
Pour mixture into two well greased loaf pans with a little flour dusted on the bottom. Bake in a preheated 350F oven for 55-60 minutes or until a skewer inserted in the centre comes out clean.
Allow to cool in the loaf pans for 10 minutes before removing and cooling on a wire rack.
Jam Drops (Gluten Free)
1 cup butter, softened
½ cup caster sugar
2 cups Gluten Free plain flour
Echo Valley Kiwi Fruit and Ginger Jam
Preheat oven to 195 °C.
Cream butter and sugar until light and fluffy.
Fold in GF flour and spoon into heaped dollops onto a baking paper-lined tray.
Use the end of a wooden spoon to push a hole through to the base of the biscuit dough.
Fill hole with jam and bake for 15 minutes or until slightly golden.
Remove from oven and allow to cool before serving.
(adapted from Joy Duke in 4 Ingredients Gluten Free by Kim McCosker and Rachael Bermingham.)
Decadent Pecan Torte—gluten free
4 egg whites
1 cup brown sugar
1 cup pecans
1 cup dried figs or dates
Roughly chop nuts and fruit
Beat egg whites until very stiff; blend in sugar and beat until smooth
Lightly fold in nuts and fruit
Spread meringue mixture in a greased spring form pan. It should be 4-6cm high.
OR form into 8 individual meringues on greased tray
Bake in a moderate oven 150°C for 40 minutes.
Delicious served warm or cold with whipped cream and mixed berries
Meyer Lemon Shortcakes with Meyer Curd and Mixed Citrus
Meyer lemon curd:
2 large eggs
2 large egg yolks
1/3 cup sugar
1/3 cup fresh Meyer lemon juice or regular fresh lemon juice
1 tablespoon (packed) finely grated Meyer lemon peel or regular lemon peel
1/4 teaspoon (generous) coarse kosher salt
6 tablespoons (3/4 stick) unsalted butter, cut into 1/4-inch cubes
1 3/4 cups unbleached all purpose flour
1/4 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon coarse kosher salt
2 teaspoons (packed) finely grated Meyer lemon peel or regular lemon peel
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 2 tablespoons chilled heavy whipping cream
1 tablespoon raw sugar*
1 cup chilled heavy whipping cream
2 tablespoons sugar
Mixed Citrus “Marmalade”
For Meyer lemon curd: Whisk eggs, egg yolks, sugar, lemon juice, lemon peel, and coarse salt in medium metal bowl to blend well. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 170°F to 172°F, 5 to 6 minutes (do not allow to boil). Remove bowl from over water. Whisk butter into curd, 2 to 3 cubes at a time, allowing butter to melt before adding more and whisking until curd is smooth. Press plastic wrap directly onto surface of curd and refrigerate overnight.
For biscuits: Preheat oven to 375°F. Line rimmed baking sheet with parchment paper. Whisk flour, sugar, baking powder, and coarse salt in medium bowl to blend well. Stir in lemon peel. Add butter cubes and rub in with fingertips until mixture resembles coarse meal. Add 1 cup cream and stir just until dough begins to clump together. Gather dough together. Turn dough out onto lightly floured surface and press out to 7-inch round (about 1 inch thick). Using 2 1/4-inch-diameter cookie cutter dipped into flour, cut out rounds. Reshape dough scraps and cut out additional dough rounds for total of 8.
Transfer biscuits to prepared baking sheet, spacing 1 inch apart. Brush top of biscuits with remaining 2 tablespoons heavy whipping cream; sprinkle with raw sugar. Bake until biscuits are golden and tester inserted into center comes out clean, about 20 minutes. Transfer biscuits to rack and cool completely.
For topping: Using electric mixer, beat 1 cup cream and 2 tablespoons sugar in medium bowl until peaks form.
Cut biscuits horizontally in half. Place bottom half of each biscuit on plate. Top each with 1 heaping tablespoon lemon curd, then generous spoonful of Mixed Citrus “Marmalade” . Top with whipped cream topping. Cover each with top half of biscuit. Dust shortcakes with powdered sugar.