The weather was perfect for chatting by the fire with champagne to celebrate new beginnings.Over the coming newsletters we’ll be sharing some of the fantastic recipes from our Bush Food feasts with you. Enjoy, and let us know how you go, on Instagram or Facebook (Edible Eden Design)
GF Macadamia and Honey Biscuits – Sally Petersen
First toast 1/3 cup of macadamias in 1 TBS honey for 5mins or so in pan on stovetop.
In a large bowl combine:
1 ½ cup almond meal
¼ cup shredded coconut
1/3 cup honey toasted macadamias
2 ½ TBS solid coconut oil
1/3 cup honey
1 tsp baking soda
Mix all together to make a dough, shape dough into a 1 inch high solid rectangle and bake on tray for 18m. Remove from oven and allow to cool completely. Carefully cut into 1 inch wide fingers, turn on side, place back on tray and bake for a further 10m.
Banksia and Wattle Gum infused water – Ben Taylor
Pick Banksia cones for 2 litres of water, 2 is a good number.
Pick the light coloured sap from Wattle trees (we used Acacia dealbata)
Immerse both the Banksia cones and sap in the water for 2 days and then enjoy the sweet water and gelatinous syrup in the bottom. Drink within a day or so.