Allergy free rich date and coconut slice recipe

Ingredients

• 2 cups chopped pitted dates
• 1 cup water
• ⅓ cup caster sugar
• ¾ cup Nuttlex
• 1 cup brown sugar
• 1⅓ cups Orgran all purpose flour
• ½ tsp bicarb soda
• 1½ cups desiccated coconut

Method

• Preheat oven to 180°C.
• Line a 3cm deep cake or lamington pan with aluminium foil and spray with olive oil.
• Combine the dates, water and ¼ cup of caster sugar in a saucepan over medium a heat.
• Cook, stirring, for 10-15 minutes, or until the dates have absorbed the liquid.
• Set the dates aside to cool to room temperature.
• In a large bowl, cream the Nuttlex and brown sugar until light and fluffy.
• Sift the flour and bicarb soda over Nuttlex mixture and stir until well combined.
• Add the coconut and mix well.
• Press half the mixture into base of the pan.
• Spread the date mixture over the top.
• Crumble the remaining coconut mixture over the dates so the dates are completely covered.
• Gently press and spread the crumbled mixture into place with your fingertips, disregarding any small gaps.
• Bake for 30-35 minutes or until golden.
• Sprinkle with the remaining tablespoon of caster sugar.
• Allow to cool in the tin until room temperature.
• Remove and cut into slices.

Allergy free lemon butter spread recipe

I like my lemon butter tangy (still sweet, of course) so if you want a sweeter version, drop to 3 juiced lemons and taste test for sugar. After taste testing, add more lemon juice if you'd like. Your lemon butter may not be as naturally yellow with less lemon rind though.

Ingredients

• 100g Nuttlex
• 4 tsps corn flour
• 2 tsps agar agar or gelatine
• 1½ cup caster sugar
• 5 lemons, juice and zest

Method

• Finely grate the lemon rind and then juice the lemons.
• Puree or grind the lemon rind until smooth.
• Mix the rind and juice together in a bowl.
• In a small saucepan, melt the Nuttlex over a low heat.
• Add the caster sugar and stir until evenly mixed.
• In a bowl or cup, mix together a ¼ cup lemon juice with the corn flour until smooth.
• Slowly pour the corn flour mixture into the saucepan, stirring all the while.
• Add the remaining grated lemon rind and juice mixture while continuing to stir.
• Pour over and whisk through the agar.
• When well mixed, bring the lemon butter to the boil.
• Simmer for approximately 5-10 minutes or until the mixture is similar in texture to hot glue.
• Remove from the heat and cool the lemon butter in the saucepan until touchable.
• Pour the lemon butter into a sterilised jar and allow it to sit until room temperature.
• Store in the refrigerator.

Allergy free spicy pineapple and coconut muffins recipe

Ingredients

• 2 cups Orgran self-raising flour
• ½ cup toasted shredded coconut
• 1 cup sultanas
• ½ cup caster sugar
• 1 tbsp mixed spice
• Pinch of salt
• 2 tsps Orgran No Egg whisked with 80mls water until thick
• 100g Nuttlex, melted
• 440g crushed pineapple pieces
• ¾ cup pineapple juice

Method

• Preheat oven to 200°C.
• Line a large muffin pan with patties.
• Combine the flour, coconut, sultanas, sugar, mixed spice and salt in a large bowl.
• In a separate bowl, combine the No Egg, Nuttlex, crushed pineapple pieces and pineapple juice.
• Add the liquid mixture to the flour mixture and fold to combine.
• Spoon the batter evenly among the patties.
• If desired, smooth down the tops with damp fingers.
• Bake for 20-25 minutes or until cooked through.
• Allow the muffins to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Allergy free apricot cobbler recipe

Ingredients

• 1kg fresh apricots, blanched, pipped and halved or 2 x 410g cans apricot halves in natural juice, drained
• ⅔ cup apricot nectar or juice
• Zest of 1 orange, finely grated
• 2 tsps corn flour
• 2⅔ cups Orgran self-raising flour
• ¼ cup caster sugar
• 200g Nuttlex
• 2 tsp Organ No Egg whisked with 120mls water until thick
• ⅔ cup goat’s milk
• 1 tsp vanilla essence

Method

• Preheat oven to 180°C.
• Lightly grease a medium sized casserole dish with Nuttlex.
• In a large bowl, combine the apricot and orange zest.
• In a separate bowl, whisk together the nectar or juice and cornflour.
• Pour the fruit and juice mixtures into the casserole dish and set aside.
• In a large bowl, combine the flour and caster sugar in a large bowl.
• Add the Nuttlex and rub it lightly into the flour until the mixture resembles breadcrumbs.
• Make a well in the centre.
• Pour in the No Egg mixture, vanilla essence and the goat’s milk.
• Stir until dough-like then place heaped tablespoons of the batter on top of the apricots, covering them entirely.
• Bake for 40-50 minutes or until cooked through and the juice has bubble to the top.
• Remove from the oven and allow the cobbler to cool slightly while the juice sets.

Allergy free pumpkin chocolate chip muffins recipe

Ingredients

• 1 cup light brown sugar
• ½ cup Nuttlex
• 1 small butternut pumpkin, peeled, cooked and pureed
• 4 large tsps Orgran No Egg whisked with 240mls water until thick
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp ground cloves
• Approximately 3 cups Orgran self-raising flour
• ¾ cup broken 70% Lindt dark chocolate bits

Method

• Heat oven to 180°C.
• Grease and flour a large muffin cup or place muffin patties in the tin.
• Beat the sugar with the Nuttlex until fluffy.
• Add the pumpkin puree, salt, spices and No Egg and beat until combined.
• Slowly add the flour, stirring until a thick and heavy cake mixture forms.
• Stir the flour mixture into the pumpkin mixture until blended.
• Stir through the chocolate bits.
• Fill the muffin cups or patties about ¾ full.
• Smooth and round the tops, leaving as little chocolate visible as possible as it may burn during cooking.
• Bake for about 25 minutes or until firm and cooked through.
• Leave to cool in the tray for five minutes before removing to a wire wrack.

Allergy free apple fritters recipe

Ingredients

• 1 cup Orgran self-raising flour
• 1 tbsp sugar
• ¼ tsp salt
• ⅓ cup goat’s milk
• 4 tsps Nuttlex, melted
• 1 tbsp lemon juice
• ½ tsp vanilla essence
• 1 tsp Orgran No Egg whisked with 60mls water until thick
• 2-3 apples, peeled, cored and sliced
• Olive oil, for frying
• Cinnamon sugar, for dusting

Method

• In a large bowl, combine the flour, sugar and salt.
• In another bowl, combine the goat’s milk, Nuttlex, lemon juice and vanilla essence.
• Combine the dry ingredients with the wet ingredients, including the Orgran No Egg mixture, until just moistened.
• Fold in the apple.
• In a wok heat, 1cm of oil until a drop of water pops on contact.
• Drop batter covered apple into the oil, a few pieces at a time.
• Fry until golden brown on both sides.
• Drain on paper towels.
• Dust with icing sugar or cinnamon and serve warm.

Allergy free 'buttered' mushrooms recipe

Ingredients

• 400g mushrooms of your choice, sliced
• 1-2 tbsps Nuttlex
• Salt and pepper, to taste
• 1 small shallot or 2 chives, sliced fine

Method

• Place 1 tbsp Nuttlex in the base of a medium saucepan.
• Partially melt the Nuttlex over a medium heat.
• Add the mushrooms, shallot, salt and pepper and stir to combine.
• As the mushrooms cook they should absorb the Nuttlex while softening and shrinking.
• If needed, add another tbsp. of Nuttlex and allow it to melt and be absorbed.

Allergy free Chinese chicken pearl balls recipe

Ingredients

• 1 cup white rice, preferably medium grain
• 500g chicken mince
• ¼ cup allergy free soy sauce replacer
• 2 tbsps cornflour
• 40g button mushrooms, finely chopped
• 110g sliced water chestnuts, drained, rinsed, finely chopped
• 3 shallots, thinly sliced
• 1 small carrot, peeled, finely grated
• ½ tsp salt
• Chilli sauce, to serve

Method

• Place the rice in a bowl.
• Cover with cold water.
•  Soak for 30 minutes and then drain.
• Using your hands, combine the mince, salt, soy sauce replacer, cornflour, mushrooms, water chestnuts, shallots and carrot in a large bowl.
• Cover with cling wrap and refrigerate for at least half an hour.
• Place the rice in a shallow dish.
• Using heaped tablespoons of mince mixture, roll the mince into balls.
• Roll the mince balls in the rice to coat.
• Place the balls on a tray.
• Place a large bamboo or metal steamer lined with lettuce leaves over a wok or large saucepan of simmering water.
• Cook, covered, in batches, for 20 minutes or until cooked through.
• Transfer to a plate.
• Cover to keep warm.
• Serve with chilli sauce.

Allergy free green apple, rhubarb and cinnamon pie recipe

Ingredients
Pastry

• 1½ cup Orgran all purpose flour
• ¾ cup Orgran self-raising flour
• ¾ cup cornflour
• ½ cup Orgran gluten free gluten
• ⅓ cup caster sugar (optional)
• 190g Nuttlex
• 2 tsp Orgran No Egg whisked with 40mls water until thick
• ⅓-½ cup cold water
• Goat’s milk, for brushing
• 2 tbsps granulated sugar
• ¼ tsp ground cinnamon, extra

Filling

• 1 kg Granny Smith apples, peeled, cored and chopped
• 6 stalks rhubarb, trimmed and chopped
• 1 tbsp lemon juice
• ½ cup caster sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla essence
• 2 tbsps cornflour
• 2 tbsps water

Method

• Combine the flours, gluten free gluten, Nuttlex and ¼ cup sugar in a large bowl and rub the Nuttlex through until the mixture resembles fine breadcrumbs.
• Add the No egg mixture and ¼ cup cold water.
• Combine until the pastry just comes together.
• Roll and press the pastry together until smooth.
• Wrap in plastic wrap.
• Refrigerate for 30 minutes or until firm.
• Grease a 20cm round pie dish.
• Place ⅔ of the pastry between 2 sheets of cling wrap or baking paper.
• Roll out into a 30cm round.
• Line base and sides of prepared dish with pastry.
• Trim the edges.
• Place the apple, rhubarb, lemon juice, sugar, cinnamon and vanilla in a bowl and toss to combine.
• Pour the mixture into a large frying pan or wok with a heatproof handle and cover with aluminium foil.
• Place over a medium heat and cook for 6–8 minutes or until just tender.
• Remove the mixture from the heat.
• Combine the cornflour and water in a small bowl.
• Stir the cornflour mixture through the apple mixture.
• Pour the filling into the pastry base.
• Preheat oven to 200°C.
• Place remaining pastry between 2 sheets of cling wrap or baking paper.
• Roll out until large enough to cover the dish plus a little bit.
• Cover filling with pastry.
• Press the edges together with a fork, allowing the pastry to curl in a little and take up the excess, which should overhang.
• Trim the excess.
• Apply goat’s milk to top of the pie using a pastry brush.
• Sprinkle with sugar and cinnamon.
• Cut small holes in the top to let steam escape.
• Bake for 35-40 minutes or until bubbly.
• Cool on a rack.

Allergy free vanilla malt scones recipe

Ingredients

• 2¼ cups Orgran self-raising flour
• ⅓ cup Orgran gluten free gluten
• 1 Orgran No Egg
• 1 tsp baking soda
• Pinch of salt
• 1 tbsp sugar (optional)
• 20g Nuttlex
• 40-50mls Bickfords vanilla malt milk mix
• ¾ cup goat’s milk
• Extra goat’s milk for glazing

Method

• Preheat oven to 220°C
• Lightly grease baking tray.
• Sift Orgran flour, Orgran gluten free gluten, baking soda, No Egg, salt and sugar into a large bowl
• Rub in the Nuttlex, using fingertips until the mixture is fine and crumbly
• Make a well in the centre of the mixture and pour the vanilla malt and goat’s milk into the well.
• Mix lightly with spoon or spatula to form soft dough.
• Slowly add small quantity of flour to prevent sticking, if needed.
• Gather the dough together (do not knead) and turn it out onto a lightly floured surface.
• Lightly press out the dough until it is 2.5 cm thick.
• Cut out rounds with a floured 5 cm cutter.
• Heat a baking tray in the oven for 5 minutes
• Glaze with the extra goat's milk.
• Bake on the middle shelf of the oven for 10-15 minutes or until golden brown on the top.
• If you are serving the scones warm, wrap them in a clean tea towel while still hot

Allergy free rich chocolate pikelets recipe

Ingredients


• ¾ cup Orgran self-raising flour
• 2 tbsps cocoa
• ½ tsp nutmeg 
• ½ tsp cinnamon
• 2 pinches cardamom
• 1 tsp Orgran No Egg
• 2 tsps brown sugar (optional)
• 1 cup goat’s milk
• Olive oil cooking spray or Nuttlex


Method


• Sift the flour, cocoa, spices and No Egg into a large bowl.
• Stir in the sugar.
• Make a well in the centre.
• Add the goat’s milk to the flour mixture.
• Combine until smooth.
• Lightly spray a non-stick frying pan with oil or melt over some Nuttlex.
• Heat a frying pan over a medium heat.
• Using tbsps (small)-¼ cups (large) of batter at a time, cook each pikelet for 2-3 minutes or until small bubbles start to form on surface.
• Carefully turn each pikelet over.
• Cook for 1-2 minutes or until golden and cooked through.

Allergy free chocolate and cranberry pikelets recipe

Ingredients

• ¾ cup Orgran self-raising flour
• 2 tbsps cocoa
• 1 tsp nutmeg and/or cinnamon
• 1 tsp Orgran No Egg
• 2 tsps caster sugar (optional)
• 1 cup goat’s milk
• ½ cup dried cranberries
• Olive oil cooking spray or Nuttlex


Method

• Sift the flour, cocoa, spices and No Egg into a large bowl.
• Stir in the sugar.
• Make a well in the centre.
• Add the goat’s milk to the flour mixture.
• Combine until smooth.
• Stir through the cranberries.
• Lightly spray a non-stick frying pan with oil or melt over some Nuttlex.
• Heat a frying pan over a medium heat.
• Using tbsps (small)-¼ cups (large) of batter at a time, cook each pikelet for 2-3 minutes or until small bubbles start to form on surface.
• Carefully turn each pikelet over.
• Cook for 1-2 minutes or until golden and cooked through.
• Transfer to a wire rack to cool.

Allergy free strawberry and rhubarb pie recipe

And I have to wait for it to cool enough...

Ingredients
Pastry

• 1½ cup Orgran all purpose flour
• ¾ cup Orgran self-raising flour
• ¾ cup cornflour
• ½ cup Orgran gluten free gluten
• 190g Nuttlex
• ⅓ cup caster sugar (optional)
• 2 tsp Orgran No Egg whisked with 40mls water until thick
• ⅓-½ cup cold water

Filling 

• 1 cup white sugar 
• ½ cup Orgran all purpose flour
• 500g fresh rhubarb, chopped
• 500g fresh strawberries, stems removed
• 2 tbsps Nuttlex
• ¼ cup goat’s milk
• 2 tbsps white sugar

Method

• Combine the flours, gluten free gluten, Nuttlex and ¼ cup sugar in a large bowl and rub the Nuttlex through until the mixture resembles fine breadcrumbs.
• Add the No egg mixture and ¼ cup cold water.
• Combine until the pastry just comes together.
• Roll and press the pastry together until smooth.
• Wrap in plastic wrap.
• Refrigerate for 30 minutes or until firm.
• Preheat oven to 200 C.
• Grease a 20cm round pie dish.
• Place ⅔ of the pastry between 2 sheets of cling wrap or baking paper.
• Roll out into a 30cm round.
• Line base and sides of prepared dish with pastry.
• Trim the edges.
• In a large bowl, mix flour and sugar.
• Add strawberries and chopped rhubarb.
• Toss the strawberries and rhubarb with sugar and flour and let stand for 30 minutes.
• Pour the filling into the base.
• Dot top with Nuttlex, and cover with the top crust.
• Place remaining pastry between 2 sheets of cling wrap or baking paper.
• Roll out until large enough to cover the dish plus a little bit.
• Cover filling with pastry.
• Press the edges together with a fork, allowing the pastry to curl in a little and take up the excess, which should overhang.
• Trim excess.
• Apply goat’s milk to top of the pie, using a pastry brush.
• Sprinkle with sugar.
• Cut small holes in the top to let steam escape.
• Bake for 35-40 minutes or until bubbly.
• Cool on a rack.

Allergy free apple and nutmeg pikelets recipe

Ingredients

• ¾ cup Orgran self-raising flour
• 1 tsp nutmeg
• 1 tsp Orgran No Egg
• 2 tsps caster sugar (optional)
• ¾ cup goat’s milk
• 3-4 dried apple pieces, chopped fine
• Olive oil cooking spray or Nuttlex

Method

• 
Sift the flour, nutmeg and No Egg into a large bowl.
• Stir in the sugar.
• Make a well in the centre.
• Add the goat’s milk to the flour mixture.
• Combine until smooth.
• Stir through the apple pieces.
• Lightly spray a non-stick frying pan with oil or melt over some Nuttlex.
• Heat a frying pan over a medium heat.
• Using tbsps (small)-¼ cups (large) of batter at a time, cook each pikelet for 2-3 minutes or until small bubbles start to form on surface.
• Carefully turn each pikelet over.
• Cook for 1-2 minutes or until golden and cooked through.
• Transfer to a wire rack to cool.

Allergy free lemon tart recipe

Ingredients
Pastry

• 1 cup Orgran all purpose flour
• ½ cup Orgran self-raising flour
• ½ cup cornflour
• ⅓ cup Orgran gluten free gluten
• ¼ cup caster sugar (optional)
• 125g Nuttlex
• 1 tsp Orgran No Egg whisked with 40mls water until thick
• ¼-½ cup cold water, add slowly

Filling

• 2½ tbsps corn flour
• ¾ cup caster sugar
• 1 cup water
• ¾ cup long life goat’s milk, unshaken
• ¾ cup lemon juice
• 3-4 drops natural yellow food colouring, made from tumeric (optional)
• Icing sugar, for dusting

Method
Pastry

• Combine the flours, gluten free gluten, Nuttlex and ¼ cup sugar in a large bowl and rub the Nuttlex through until the mixture resembles fine breadcrumbs.
• Add the No egg mixture and ¼ cup cold water.
• Combine until the pastry just comes together.
• Roll and press the pastry together until smooth.
• Wrap in plastic wrap.
• Refrigerate for 30 minutes or until firm.
• Place remaining pastry between 2 sheets of cling wrap or baking paper.
• Roll out until large enough for use.
• Grease a medium sized pie dish.
• Place the pastry in the pie dish and cut to size.
• Bake at 180°C for 10-15 minutes or until the pastry is cooked through.

Filling

• To make the lemon filling, place the goat’s milk, corn flour, sugar and lemon juice in a saucepan and whisk to combine, adding the food colouring if you'd like.
• Heat over a medium to high heat until the filling has thickened, become opaque and is very gloopy.
• Strain the filling through a sieve and pour into the tart shell.
• Allow the tart to cool and refrigerate until completely set.
• Dust with icing sugar.

Allergy free banana muffins recipe

Ingredients

• 3 cups Orgran self-raising flour
• ½ cup brown sugar
• 1 tsp cinnamon
• 1¼ goat’s cups milk
• 1 tsp Orgran No Egg whisked with 60mls water until thick
• 90g Nuttlex, melted
• 2 small bananas, peeled, mashed

Method

• Preheat the oven to 180°C.
• Place muffin patties in a large muffin pan.
• Sift the flour into a large bowl.
• Add the brown sugar and cinnamon and stir to combine.
• Make a well in the centre of the flour mixture.
• Combine the goat’s milk, No Egg and Nuttlex in a separate bowl.
• Add the mashed banana with the goat’s milk mixture.
• Pour the goat’s milk mixture into the flour mixture.
• Using a large metal spoon, stir until the muffin batter is just combined.
• Spoon the batter into the muffin patties.
• Bake for 20 minutes or until a skewer inserted into the centre comes out clean.
• Allow the muffins to cool in the pan for 1 minute.
• Turn out onto a wire rack to cool.

Allergy free coconut apricot slice recipe

Ingredients

• Melted Nuttlex or spray olive oil, to grease
• Orgran all purpose flour, to dust
• ¾ cup Nuttlex
• 1 cup caster sugar, divided
• 2 tsps Orgran No Egg whisked with 80mls water until thick
• 1 tsp vanilla essence
• ¾ cup Orgran self-raising flour
• ¾ cup Orgran all purpose flour
• ½ cup desiccated coconut
• 410g can apricot halves in natural syrup

Method

• Preheat oven to 180°C.
• Brush a square slice tin with melted Nuttlex.
• Dust the tin with flour.
• Using an electric beater, beat the Nuttlex and ¾ of the sugar in a bowl until light and fluffy.
• Slowly add the No Egg mixture, beating until well combined.
• Stir in the vanilla essence.
• Sift the combined flour into a separate bowl.
• Gently fold the flour into the Nuttlex mixture.
• Spread the mixture evenly over the base of the prepared slice tin.
• Sprinkle the mixture with the coconut and gently pat into place.
• Drain the apricot halves, reserving a ½ cup of syrup.
• Pat the apricot halves dry with a paper towel.
• Arrange the apricot halves, cut-side facing up, over the slice mixture.
• Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.
• Set the slice aside to cool in the tin.
• Place the remaining sugar and reserved syrup in a small saucepan.
• Bring to the boil over a medium-high heat then reduce the heat to medium.
• Simmer the mixture for 6-10 minutes or until the syrup thickens.
• Pour the syrup over apricots and set the slice aside to cool.

Allergy free choc banana pancake recipe

I was so hungry I couldn't remember to put the toppings on before taking the photo. Banana slices and maple syrup were chosen and they were quite nice too. Enjoy.

Ingredients

• 3 small bananas, mashed
• 2 cups Orgran self-raising flour
• Pinch of salt
• 1/4 cup cocoa
• 1 1/2 cups goat’s milk (may need a dash more)
• 2 tsp Orgran No Egg whisked with 60mls water until thick
• 60g Nuttlex, melted
• Extra melted Nuttlex to grease

Method

• In a large bowl, sift the flour, cocoa and salt over the top and stir to combine.
• Make a well in the centre.
• Mash the bananas in a separate bowl.
• Whisk the banana together with the goat’s milk and No Egg mixture.
• Add the banana mixture to the flour mixture, whisking constantly until a smooth batter forms.
• Stir in the melted Nuttlex.
• If needed add a dash more goat’s milk.
• Heat a large non-stick frying pan over medium heat.
• Brush with the extra melted Nuttlex to lightly grease.
• Pour 1/3-1/2 cup of the batter into the pan to form a pancake.
• Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath.
• Turn and cook for a further 1-2 minutes or until golden.
• Transfer to a plate and cover with a clean tea towel to keep warm.
• Repeat, adding more Nuttlex to grease the pan when needed.

Allergy free caramel banana dessert pikelets recipe

Ingredients

• ½ cup Orgran self-raising flour
• 1 tbsp brown sugar
• 1 tsp Orgran No Egg whisked with 60mls water until thick
• ½ cup goat’s milk
• 2 small bananas
• Olive oil spray

Method

• Sift the flour and 2 tsps brown sugar into a large bowl.
• Combine the No Egg mixture and milk in a separate small bowl.
• Stir the milk mixture into the flour mixture until just combined.
• Mash 1 banana and stir it through the batter.
• Let the mixture rest until it thickens.
• Heat a large, non-stick frying pan over a medium heat and spray lightly with oil.
• Using a ¼ cup batter or 2 tbsps batter per pikelet, cook them for 2-3 minutes or until bubbles appear on the surface.
• Turn over and cook until golden.
• Remove the pikelets to a plate and cover them to keep them warm.
• Add the remaining 2 tsps of brown sugar to the frying pan.
• Stir in a ½ cup warm water.
• Cook, without stirring, for until the mixture has thickened slightly.
• Slice the remaining banana into pieces and add them to the frying pan.
• Cook for 1 minute or until the banana slices are just warmed through.
• Remove the frying pan from the heat.
• Turn the banana slices to coat them in sauce.
• Place pikelets on each plate, top with banana and spoon over the caramel sauce.

Allergy free peach and nectarine dessert chutney recipe

When I was a kid, on one of our visits to the family farm, I was served a bowl of peach chutney on rice for dessert that stuck in my mind as what home cooking was. I never found out the recipe or who made it. It could have been my Gran, my Pop or my Dad. Who knows. But every now and then I get a craving for peach chutney. Here is one batch of dessert chutney, using peaches and nectarines as both of these had been grown at the farm. This particular chutney tastes sweet and tangy with a hint of heat. Enjoy.

Ingredients

• 900g firm, fresh peaches and nectarines
• ½ cup cider vinegar
• ¾-1 cup white sugar, to taste
• 1 small red onion, peeled and diced
• ⅓ cup raisins or sultanas
• 1 tbsp grated ginger
• ¼ tsp cinnamon
• ⅛ tsp ground cloves
• Pinch of chilli powder (optional)
• ½ tsp salt

Method

• Blanch the peaches and nectarines to remove the skin.
• Then pit the stone fruit and slice the flesh into wedges or chunks.
• Put the vinegar and sugar into a large metal saucepan.
• Place the saucepan over a medium heat and bring the mixture to the boil.
• Add the onion, raisins, ginger, cinnamon, ground cloves and salt and simmer 10 minutes.
• Add the peach segments and simmer for an additional 5-10 minutes.
• If the peaches are still firm cook them for several minutes more.
• If you would like the syrup thicker you may cook for a minute or two extra to reduce the liquid.
• Remove the chutney from the heat and allow it to cool for 15 minutes in the saucepan.
• Serve warm over rice.
• Transfer all excess to a clean sealed container and refrigerate for up to one week.