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Buttermilk Cornbread
Prep 5 mins / Cook 30 mins
Makes 1 loaf
320g popping corn kernels
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
500ml buttermilk
100g plain flour
1 teaspoon sea salt
2 eggs, lightly whisked
60g butter, melted
Butter, to serve
1. Preheat oven to 200°C no fan (180°C fan
assisted). Grease and line base of a 21cm x 21cm
x 4cm cake pan with non-stick baking paper.
2. Place corn into blender jug and secure lid.
MILL
1
½
– 2 minutes or until finely ground.
3. Add baking powder, bicarbonate of soda,
buttermilk, flour, salt, eggs and butter into
blender jug and secure lid.
STIR
30 seconds, scrape down sides and
STIR
for a further 15 seconds or until just combined.
Pour into prepared pan.
4. Bake for 25–30 minutes or until golden brown
and when a skewer inserted into the centre
comes out clean.
Serve:
Warm with butter or with your favourite
soups or stews.
Buckwheat, Quinoa &
Apple Cake
Prep 20 mins / Cook 45 mins
Serves 10
200g raw buckwheat
150g Quinoa flakes
165g raw caster sugar
1 tablespoon baking powder
¼ teaspoon ground cinnamon
2 eggs lightly beaten
160ml reduced fat milk
125ml macadamia nut oil
90g apple sauce
2 teaspoons vanilla extract
2 green apples, peeled, cored, thinly sliced
2 tablespoons apricot jam, slightly warmed
1. Preheat oven to 170°C no fan (150°C fan assisted/
Gas Mark 3). Grease and line base of a 20cm round
Spring form pan with non-stick baking paper.
2. Place buckwheat and quinoa flakes into blender jug
and secure lid.
MILL
30 seconds or until finely ground .
3. Add sugar, baking powder and cinnamon
to blender jug.
STIR
10 seconds or until combined.
4. Add eggs, milk, oil, apple sauce and vanilla
into blender jug and secure lid.
STIR
30 seconds. Use spatula to combine remaining
flour to avoid over mixing.
5. Pour into prepared pan. Arrange apple slices over
top of cake batter. Bake for 45–55 minutes or until
a skewer inserted in the centre comes out clean.
Stand in pan for 5 minutes. Remove from spring
form pan and transfer to a wire rack. Brush top of
cake with jam while cake is still hot. Set aside until
cooled completely.
Serve
with thick Greek yoghurt.
40