Territory Stories

Sunday Territorian 18 May 2014



Sunday Territorian 18 May 2014


Sunday Territorian; NewspaperNT




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Community newspapers -- Northern Territory -- Darwin.; Australian newspapers -- Northern Territory -- Darwin.

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Nationwide News Pty. Limited

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Copyright. Made available by the publisher under licence.

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Nationwide News Pty. Limited



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SUNDAY MAY 18 2014 FOOD 29 V1 - NTNE01Z01MA Donna Hay donnahay.com.au Do you have a recipe you would like to share with our readers? Email it to sunday@ntnews.com.au cooking with donna hay coconut, oat and chia muesli bars cup (80ml) coconut oil cup (240g) honey cup (45g) brown sugar 2 cups (180g) rolled oats 1 cup (75g) shredded coconut 1 cup (160g) natural almonds, chopped cup (45g) black chia seeds (see tips + tricks) cup (75g) pitted dried dates, finely chopped teaspoon ground cinnamon Preheat oven to 180C. Place the coconut oil, honey and sugar in a small saucepan over low heat and cook, stirring, for 34 minutes or until melted and combined. Pour into a large bowl and add the oats, coconut, almonds, chia seeds, dates and cinnamon and mix well to combine. Spoon into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper. Flatten the mixture using the back of a spoon. Bake for 25 minutes or until dark golden. Set aside to cool completely. Lift the slice from the tin and cut into bars to serve. Makes 14 bars. + Store the bars in an airtight container for up to 1 week. maple and chia seed almonds 2 cups (320g) natural almonds 2 tablespoons black chia seeds (see tips + tricks) 1 tablespoon sesame seeds cup (80ml) maple syrup 1 teaspoon sea salt flakes Preheat oven to 160C. Mix to combine the almonds, chia seeds, sesame seeds and maple syrup. Spread the mixture onto a large baking tray lined with non-stick baking paper and bake for 25 minutes or until golden. Sprinkle with the salt and allow to cool completely. Makes 3 cups. + Store the nuts in an airtight container for up to 2 weeks. pear, yoghurt and chia muffins 2 cups (335g) self-raising flour, sifted cup (150g) caster sugar cup (30g) LSA mix (see tips + tricks) 2 tablespoons black chia seeds (see tips + tricks), plus extra, for sprinkling 3 eggs, lightly beaten cup (180ml) lightly flavoured extra virgin olive oil cup (90g) Greek-style (thick) yoghurt 1 teaspoon vanilla extract 1 cups grated beurre bosc (firm) pear Preheat oven to 180C. Line a 12 x -cup capacity (125ml) muffin tin with paper cases. Place the flour, sugar, LSA and chia seeds in a large bowl and mix to combine. Make a well in the centre and add the egg, oil, yoghurt, vanilla and pear and mix until just combined. Spoon into the prepared tin, sprinkle with the extra chia seeds and bake for 2025 minutes or until golden and cooked when tested with a skewer. Makes 12. tips + tricks + C H I A S E E D S have been hailed as a superfood. They are high in omega 3 fatty acids, fibre, protein, iron and minerals. + YO U CA N F I N D black and white chia seeds at most supermarkets in the health food aisle or in health food stores. + YO U CA N A D D chia seeds to smoothies, sprinkle them on cereal or bake them into bread and muffins. + L S A I S A M I X TU R E of ground linseed, sesame seeds and almonds. Keep it refrigerated after opening and add it to smoothies, porridge, cake or biscuits. Its also available from the health food aisle in supermarkets. photography Chris Court styling Steve Pearce recipes Jessica Brook Chia seeds boast a long list of wholesome qualities, but its not just their superfood status that has helped shoot these little seeds to stardom theyre versatile too! Use chia as a smoothie booster or stir them into your porridge. Theyre the perfect addition to muesli bars and slices, or use them as you would poppy seeds and sprinkle them into cakes and muffins. the top seed