white smyrna
Fig, Bread and Butter Pudding
Posted by Sue Heward on
Emiko Davies is one of my favourite food authors. This is a play on her MAGNIFICENT (I wasn't a bread and butter pudding convert until I made this one) Italian bread pudding (pinza di pane) that is in her current new book Cinnamon and Salt. I have changed it up using our white smyrna figs and sticky quince syrup.
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Banana and Fig Bread with sourdough discard
Posted by Sue Heward on
This recipe is totally based on that of The Perfect Loaf's top three leftover sourdough discard recipe. It works perfectly with the addition of our White Smyrna sun dried figs and Sticky Quince Syrup.
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Fruit and Almond Protein Balls
Posted by Sue Heward on
This recipe came straight from fig bars I saw on Instagram by Sophie Ella. I have changed up the ingredients and the balance of sweet & salty.
My goodness they are good (and super quick to make) and a fantastic protein snack to get you through the day.
PS this makes a serious amount of balls approx 60 so by all means half the recipe, use them to make up Christmas presents (or do as I did freeze them in an air tight container so you always have a protein snack on hand).
Fruit and Almond Protein Balls
Ingredients
600g Almond butter (I used my local The Almond Farmer)
9 tbspn Sticky Quince Syrup
Approx 200g of mixed dried fruit (I used 17 figs, 2 pears, 4 peaches, 5 apricots) that is roughly chopped or put through your blender. I did make my fruit quite minced, you can choose to make it chunky or minced.
3 pinches of salt
2 tbspn of monkfruit sweetener, salted caramel flavour (this is completely optional I just had a craving at the time)
8 tbspn almond meal
Approx 400g Melted dark chocolate to dip your balls into
Toppings - shredded coconut, salt flakes (optional)
Method
In a saucepan, over low heat, mix together the almond butter, sticky quince syrup and salt until smooth.
Once mixed through turn the heat off and add your chopped/minced fruit, almond meal and monkfruit sweetener (if using). Mix thoroughly
Roll the mixture into bite size balls and put in the fridge while you melt your chocolate.
Your chocolate can be melted in a small saucepan over a saucepan of boiling water or in the microwave on very low heat (and stirring every 30 secs) you don't want the chocolate to get too hot and burn before it actually gets to melt.
Use a fork to then dip each ball into your melted chocolate. Top with coconut or salt flakes before the chocolate completely sets (optional).
Keep stored in an air tight container (and in the fridge if the temp is getting hot or humid). This makes a very big batch which I portioned out and froze some so there was always some protein snacks on hand when we need them. Or you could package them up for Christmas presents.
You can make a nut free version of these simply by upping the amount of mixed dried fruit to approx 800g in total and not using any almond butter or meal.
Sticky Fig Pudding
Posted by Sue Heward on
Changing up the classic Sticky Date Pudding to use local Riverland produce including our White Smyrna figs, jujubes and lentil flour.
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My new world order, chewy white figs and baking - updated 25 September
Posted by Sue Heward on
The bright side of life - chewy white figs, baking and my new world order. Finally recipes for you.
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