Throughout May and June, Australians have the chance to make their cuppa count by hosting a morning tea that helps the Cancer Council raise vital funds towards cancer research, prevention and support services. That’s right, Australia’s Biggest Morning Tea is back and this year the aim is to recruit 36,000 morning tea hosts across the country to raise $13 million.
All you have to do is register to host here, gather your friends, and whip up some of these morning tea treats from the professionals.
Janelle Bloom’s Blueberry Banana Orange Loaf
Ingredients
2 cups self raising flour
½ cup plain flour
1 tsp baking powder
1 tsp ground nutmeg
½ cup brown sugar
3 very ripe bananas, peeled, mashed
2 eggs
1 cup buttermilk
Finely grated rind 1 orange
2 tblsp vegetable or light olive oil
1 cup fresh or frozen blueberries
Method
- Preheat oven 170°C. Grease and line a 8cm x 25cm (base) loaf pan allowing overhand at both long ends.
- Sift the flours, baking powder and nutmeg together into a large bowl. Stir in the sugar. Combine bananas, eggs, buttermilk, orange rind and oil in a jug and whisk well to combine then pour into the flour mixture. Stir gently to combine.
- Pour mixture into prepared pan. Scatter the blueberries over the top and poke them into the mixture.
- Bake for 60-70 minutes or until a skewer inserted into the centre comes out clean, if the top starts to brown too much cover loosely with foil after 40 minutes.
- Set aside to cool in pan for 15 minutes. Lift onto a wire rack to cool. Slice and serve. It’s delicious warm, cold or toasted under a hot grill.
Gary Mehigan’s Fruit and Nut Fingers
Ingredients
½ cup puffed millet
1/3 cup sesame seeds
1/3 cup shredded coconut
1 cup nuts, unsalted and chopped – almonds, cashews, hazelnuts, macadamias
1 cup dried fruit chopped – e.g. figs, apricots, apple, peaches, pear, barberries
1 tsp cinnamon
1 tsp vanilla paste
½ cup tahini
½ cup raw honey
185g filo pastry
2 tblsp olive oil
extra sesame seeds & coconut for sprinkling
½ tsp all spice
Method
- Pre-heat the oven 200°C and line two or three baking sheets with baking paper and set aside.
- Place all the dry ingredients and vanilla paste in a food processor and pulse to blend. Add the tahini and honey and blend to combine. Set mixture aside.
- Place a sheet of filo on the bench and brush lightly with a little olive oil, place another sheet of filo directly on top and repeat with another sheet of filo so it is three layers thick. Now cut the sheet of pastry into three equal strips.
- Place a spoonful of the nut and fruit mixture at the end of each strip, fold the edges in and roll up into a spring roll shape. Repeat with the remaining pastry and nut mixture. Brush each filo finger with a little olive oil and sprinkle with coconut & sesame seeds.
- Place onto baking trays and bake for 12-15 minutes or until golden.
Serve with natural yoghurt or drizzle with a little extra honey.
Callum Hann’s Ricotta Pikelets with Figs and Honey
Ingredients
3/4 cup wholemeal plain flour
2 tsp baking powder
1/4 tsp ground cinnamon, plus extra, to serve
2 eggs
100g extra light ricotta, plus extra to serve
3/4 cup buttermilk
2 tbsp honey
spray oil, for cooking
6 figs, quartered, to serve
honey, for drizzling, to serve
Method
- Sift flour, baking powder and cinnamon together into a large bowl.In a separate bowl, whisk eggs and ricotta together until smooth.
- Whisk in buttermilk and honey, then combine with dry ingredients.
- Heat a heavy based non-stick frying pan over medium heat. Lightly grease the pan using the spray oil. Add ¼ cup of batter and cook until golden brown on the underside, 1-2 minutes. Turn over and cook until just cooked through. Repeat with remaining batter.
- Stack up pikelets on serving plates. Top with a spoonful of ricotta, a sprinkle of cinnamon, a generous pile of figs and finish with a drizzle of honey.
For more recipes, visit www.biggestmorningtea.com.au/recipes/
