Flannerys Christmas Recipe Ebook 2024

Christmas recipes Festive flavours to celebrate the holiday season.

4

Chocolate Brownie Trifle

6

White Chocolate Dipped Ginger Cookies

8

Sour Cherry, Vanilla & White Chocolate Tart

10

Raw Vegan Chocolate Avocado Truffles

12

Plant Based Pavlova Cups

14

Salted Nutty Chocolate Fudge

16

Protein Acai Bowl

Whether you’re an experienced cook or a first-time baker, these recipes are designed to be approachable, delicious & full of the festive spirit. Let’s make this season one to remember—one delicious dish at a time.

18

Lemon Cheesecake

20

Almond, Date & Chocolate Pavlova

22

Grilled Peach, Tomato & Burrata Salad

Wishing you a Christmas filled with love, laughter & plenty of good food!

24

Creamy Pesto Pasta With Crispy Cauliflower

26

Festive Smoked Salmon Wreath

The Flannerys Team.

28

Smokey Blackened Chipotle Salmon Tacos

30

Sprouted Broccoli & Avocado Salad with Miso Chilli Dressing

The holiday season is a time of togetherness & cherished traditions & what better way to celebrate than with the joy of festive cooking?

This recipe book is your guide to creating memorable dishes that bring people together, from indulgent desserts to shareable plates. Each recipe has been crafted to inspire joy, connection & a little magic on your holiday table.

2

3

Chocolate Brownie Trifle With Collagen Hot Chocolate & Gutsy Gummies Recipe & Photography by Nutra Organics @nutraorganics serves: 20 | time: ready in 2 days

Ingredients

• 1/2 tsp baking powder

Berry Cherry Jelly Layer

Topping

Brownie

• 3/4 cup chocolate chips

• Fresh cherries & strawberries

• 2/3 cup salted butter, melted

• 3/4 cup Nutra Organics Collagen Hot Chocolate

• 1/2 cup Nutra Organics Gutsy Gummies Mixed Berry

• 1/2 cup hot milk

Chocolate Ganache Mousse

• 2 cups coconut sugar

• 2 x 600ml thickened cream

• 100g chocolate block, shaved when assembled

• Pinch sea salt Whipped Cream

• 2 eggs • 1 tsp vanilla paste

• 200g dark or milk chocolate melts

• 600ml pure cream

• 1 1/3 cups plain flour

• 1 cup coffee liquor

• 1 tsp vanilla extract

• 1/4 tsp salt

• Pinch sea salt

Method The day before: make ganache mousse: 1.

Add cream to a medium pot & gently heat to hot, but not boiling.

2.

Add chocolate, coffee liquor & salt to the saucepan, and continue to heat to melt chocolate. Pour into a dish, cover and refrigerate overnight.

Make chocolate brownie:

4

• 1 kg frozen cherry or cranberries

1.

Preheat oven to 160°C & line a small rectangular baking tray (20cm x 16cm), with baking paper.

2.

In a mixing bowl, whisk together Nutra Organics Collagen Hot Chocolate & hot milk.

3.

Whisk in the melted butter, sugar, eggs & vanilla, then stir in the flour, salt, baking powder & chocolate chips.

4.

Spread the batter into the prepared pan & top with pieces of the chopped chocolate.

5.

Bake for 40 mins, then leave on the bench to cool to room temperature, refrigerate until required.

Make Berry Cherry Jelly: 1.

Prepare the jelly by heating the frozen cherries on the stove until bubbly. Mash slightly when they start to boil.

2.

Add Nutra Organics Mixed Berry Gutsy Gummy mix & stir until combined.

3.

Pour half of the mix into the trifle serving dish to set as a bottom layer & pour the other half into a tray & refrigerate both to set.

The day of: 1.

Whip Ganache with beater until a mousse texture forms.

2.

Pour pure cream & vanilla into a mixing bowl & whip until soft peaks form. Cut the brownie & extra jelly into large squares ready for assembly.

3.

Assemble the trifle: Layer the ingredients in a trifle bowl, top with whipped cream, fresh fruit & shavings of chocolate.

Chocolate Brownie Trifle

5

White Chocolate Dipped Ginger Cookies Recipe & Photography by Courtney Sutton @selfbycjs makes: 15 | time: 15-20 mins

Christmas isn’t complete without a touch of festive baking! These gluten-free gingerbread cookies are quick & easy to make, using wholesome ingredients to keep you feeling good all season long. We dipped ours in white chocolate from the bulk food section for a perfectly sweet & gingery twist!

Ingredients • 2 cups Bob’s Red Mill 1:1 Flour

• 1.5 cup coconut sugar

• 1 tbsp Lovin’ Body Ginger Powder

• 1 egg

• 2 tsp baking soda

• 1/4 cup molasses

• 1 tsp cinnamon, ground

• Optional: 100g white chocolate, melted

• 3/4 cup grass-fed butter, room temperature Method

6

1.

Preheat oven to 180°C. Line a large tray with baking paper.

2.

In a stand mixer, mix on low-medium speed butter & coconut sugar until well combined.

Add in molasses & once combined, add in the egg.

3.

Add flour, ginger, cinnamon & baking soda to wet mixture & combine over a low speed.

Once incorporated, increase to a high speed for 30-seconds.

4.

Using a cookie scoop, scoop balls of dough onto baking tray. If you are using your hands, scoop 1 tbsp of mixture & roll into a ball. Place on tray. Alternatively, if you would like to bake Christmas shapes, roll out your dough between two sheets of baking paper until 1cm thick & use a cookie cutter to create shapes.

5.

Bake in the oven for 12-15 minutes. The balls of dough will form cracks on top of them, however the shapes won’t.

6.

Allow to cool on a cooling rack. Optional, once cooled, dip into white chocolate & allow to set in the fridge.

White Chocolate Dipped Ginger Cookies

7

Sour Cherry, Vanilla & White Chocolate Tart Recipe & Photography by Courtney Sutton @selfbycjs serves: 12 | time: 30 mins + overnight

Your Christmas dessert is sorted! This Sour Cherry, Vanilla & White Chocolate tart is gluten-free, vegan, low in refined sugar & packed with antioxidants & fibre. Store this tart in an airtight container in the fridge for up to 3 days, or freeze it for longer. A full belly & restful sleep—that’s our little holiday gift to you!

Ingredients

Method

Base

1.

Preheat oven to 180°C. Lightly grease a tart pan.

• 2 cups Flannerys Rolled Oats

2.

In a food processor, blend almonds into a flour-like consistency. Add oats & blend until fine. Add maple syrup, coconut oil & a pinch of salt & combine until it becomes a sticky dough.

3.

Press dough into tart pan including up the sides. You may like to have damp hands for this so that it doesn’t stick to your fingers. Bake in the oven for 20-25 minutes or until slightly golden. Set aside to cool.

4.

In a small saucepan, add sour cherries & cook for approx.

5 minutes or until completely defrosted. Using a spatula, gently push on the cherries and break them apart.

5.

Once defrosted & broken apart, add water, maple syrup & vanilla to combine. Next, add in chia seeds & mix well.

Set aside for a couple of minutes & then stir again. This ensures you don’t get any clumps. Allow the jam to slightly cool.

6.

Pour cooled jam over cooled base & set aside in the fridge whilst you make your ganache.

7.

In a small pot, warm coconut cream until just before boiling.

Place white chocolate in a large bowl & pour hot cream over the top. Leave for 5 minutes & then stir, ensuring you have a smooth ganache with no hard chocolate remaining. Pour over cherry jam & place in the fridge overnight.

8.

Once completely set, you may like to top with fresh cherries, rosemary & extra chocolate chips. Use a hot knife to slice the tart & serve immediately.

• 1 cup Flannerys Raw Almonds • 1/3 cup maple syrup • 1/4 cup coconut oil, melted • Pinch of salt Cherry Jam • 350g Elgin Organic Sour Cherries, frozen • 1/4 cup maple syrup • 1 tsp vanilla extract • 1 cup water • 3 tbsp Flannerys Chia Seeds White Chocolate Ganache • 300g Sweet William White Chocolate Buttons • 300ml coconut cream

8

Sour Cherry, Vanilla & White Chocolate Tart

9

Raw Vegan Chocolate Avocado Truffles Recipe & Photography by Cecile Vadas @cecilevadas makes: 12 | time: 15 mins + 2 hours resting

Indulge in guilt-free decadence with these Raw Vegan Chocolate Avocado Truffles! Perfect for a quick treat & they’re made with wholesome ingredients.

For an extra boost, add 2 scoops of protein powder for added nutrition.

Ingredients • 3 ripe avocados • 1/4 cup medjool dates • 1/4 cup nut butter • 1/2 cup Flannerys Cocoa Powder • 1 tsp vanilla • 1 tsp sea salt • 1/4 cup shelled pistachios, finely chopped Method

10

1.

In a food processor, add the avocado flesh along with the dates, nut butter & vanilla.

2.

Blitz until smooth before adding the cacao powder & salt. Blend until combined.

3.

Place into the freezer for 2-3 hour or until firm enough to roll into balls.

4.

Once mixture has been divided & rolled into 1 tablespoon sized balls, place the chopped pistachios onto plate. Roll each ball in the pistachios until coated.

5.

Set onto a clean plate & refrigerate until needed.

Raw Vegan Avocado Truffles

11

Plant Based Pavlova Cups Recipe & Photography by COYO @coyo_organic serves: 2-4 | time: 10 mins

This dessert is a true show-stopper! Not only is it essentially an “assembly” dessert that comes together in just 10 minutes, but it also tastes amazing & caters to dairy-free & even vegan diets (depending on your choice of lemon curd). It’s so simple that even the kids can join in & help put it together—perfect for the holidays!

Ingredients Meringues

• 1 punnet of raspberries

• 120mls chickpea liquid – aquafaba

• Lemon curd

• 150g white sugar

• 500mls COYO Dairy Free Vanilla Custard • Passionfruit pulp

Ingredients for assembly • Edible flowers • 1 punnet of fresh strawberries • 1 orange Method Instructions for Vegan Pavlovas (or you can buy them ready made) 1.

Separate the chickpeas from their liquid by draining through a sieve. Once the liquid is separate, refrain the liquid back again through the sieve to remove any smaller debris.

2.

Next, whisk the aquafaba with an electric beater on high for approximately 5 minutes, to create a fluffy & thick white foam.

3.

Continue whisking while slowly adding 2 tablespoons of sugar at a time, until all sugar has been whisked in, then continue to whisk for a further two minutes. Using a timer is a good idea!

4.

Preheat your oven to 90°C.

5.

Line a baking tray with baking paper & spoon heaped tablespoons onto the tray in cup sized pieces. Bake for approximately an hour or more depending on size & dryness desired, but don’t be tempted to open the oven.

6.

Once ready remove & allow to completely cool.

To assemble 7.

12

Take your cups on the bench & simply layer all the parts in any order you like! We layered in this order: Pavlova, berries, lemon curd, passionfruit, orange, custard, more pavlova, berries, orange, passionfruit & topped with edible flowers!

Plant Based Pavlova Cups

13

Salted Nutty Chocolate Fudge Recipe & Photography by Melrose Health @melrosehealth serves: 12 | prep: 20 mins | cook time: 120 mins

These creamy, crunchy cups are the ultimate treat— deliciously indulgent yet sugar-free. The creamy filling melts in your mouth, while the chocolate topping adds a satisfying crunch. Packed with MCT oil, they’re not just free of nasties but also boost energy, mental clarity & focus—a truly powerful snack!

Ingredients • 1/2 cup Melrose almond butter • 2 tbsp Melrose MCT Oil • 2 tbsp cacao butter, melted • 2 tbsp cacao powder • 2 tbsp powdered erythritol based sweetener • 1/4 cup almonds, sliced and roasted • 30g dark chocolate (90%), melted • 1 tsp flakey sea salt Method

14

1.

In a bowl combine the almond butter, MCT oil, melted cacao butter, cacao powder & sweetener. Stir until no lumps remain, you can also do this in a small blender or food processor.

2.

Pour into a mini muffin tin lined with paper cases & sprinkle over roasted nuts. Set in the fridge for two hours.

3.

When ready, drizzle the cups with melted dark chocolate & sprinkle with sea salt. Store in the fridge.

Salted Nutty Chocoate Fudge

15

Protein Acai Bowl Recipe & Photography by Courtney Sutton @selfbycjs serves: 1 | time: 5-10 mins

Start your summer mornings right with this antioxidant-rich, protein-packed acai bowl! Adding protein powder helps create a more macronutrient-balanced smoothie, while toppings like oat-based granola (complex carbs) & nut butter (healthy fats) make it a complete meal. These nourishing additions also help regulate energy & blood sugar levels, keeping you satisfied & fuller for longer.

Ingredients • 1 packet Amazonia Acai • 1 banana, frozen • 1/2 cup mixed berries, frozen • 1 scoop Amazonia Protein Isolate Vanilla • 250ml coconut water • Amazonia Raw protein Bars • 2 tbsp Chia Seeds • 1/2 cup of Coconut Yoghurt • + your choice of toppings (fresh fruit, Kunara Primal Paleo Muesli, Flannerys Peanut Butter, nuts, seeds, coconut flakes, honey etc.)

Method

16

1.

Mix chia seeds in coconut yoghurt – set aside.

2.

In a high-speed blender add Amazonia Acai, frozen berries & banana slices, coconut water & Amazonia Raw Protein - blend until smooth.

3.

Assemble your protein jar: start with acai, layer coconut yoghurt mix, fresh fruit, granola & peanut butter.

4.

Add a top layer of everything again, finishing cut protein bar pieces & a drizzle of local honey.

5.

Enjoy immediately.

Protein Acai Bowl

17

Lemon Cheesecake Recipe & Photography by Courtney Sutton @selfbycjs serves: 8 | time: 5 prep + set overnight

This Lemon Cheesecake is a guaranteed crowd-pleaser & quite possibly the easiest cheesecake recipe you’ll find!

With its light, creamy texture & perfect balance of a sweet biscuit base & tangy filling, this dessert is sure to become a favourite. You’ll absolutely love it!

Ingredients Base

Filling

• 1 packet Leda Arrowroot

• 400g cream cheese, room temperature

• 80g grass-fed butter, melted

• 1/2 cup cream, chilled • 1/2 cup Ceres Organic icing sugar, sifted • 2 tsp vanilla • 1/4 cup organic lemon, juice

Method

18

1.

Line a 9-inch springform cake tin with baking paper. Set aside.

2.

In a food processor, add biscuits & pulse until crushed. Pour in melted butter & pulse until combined. Pour into base of cake tin & press down. You may like to press up the sides slightly too. Place in fridge & begin on filling.

3.

Pour cream into a medium bowl & whisk until whipped. Set aside in fridge.

4.

By hand or using a stand mixer with the paddle attachment, combine cream cheese, sugar, vanilla & lemon juice until smooth & creamy. Once combined, gently fold whipped cream in using a spatula.

5.

Pour cheesecake filling over biscuit base smoothing the top as much as you can. Place cheesecake in fridge to chill overnight.

6.

Decorate your cheesecake as desired & enjoy!

Lemon Cheesecake

19

Almond, Date & Chocolate Pavlova Recipe & Photography by Laura & Ceres Organics @ceresorganics serves: 14 | time: 1 hour 15 mins

Indulge in this rich & luxurious almond chocolate cake, crafted with wholesome Ceres Organics ingredients. Featuring dark chocolate, almond meal & naturally sweet dates, this dessert is both satisfying & packed with flavour. The light aquafaba icing adds an elegant touch, creating a perfect balance of texture & sweetness. Perfect for special occasions to share with loved ones!

Ingredients Pavlova filling • 2 cups Ceres Organics Almond Meal • 250g dark chocolate • 6 egg whites • 2 cups Ceres Organics Golden sugar • 1 cup Ceres Organics dates, finely chopped Icing • 2 cans Ceres Organics Chickpeas • 1/4 cup Ceres Organics Icing Sugar • 1 cup fresh berries or assorted edible flowers (optional) Method

20

1.

Preheat the oven to 160°C on bake. Grease and line a 25cm spring form tin.

2.

Roughly chop the chocolate with a knife and reserve a few tablespoons for garnish.

3.

Beat the egg whites until really stiff & then add the sugar a teaspoon at a time until the mixture is thick & glossy.

4.

Fold through the chopped almonds, chocolate & dates & then spoon the mixture into the prepared tin & bake for 1.5 hours.

Cool in the tin before place on a serving plate.

5.

Whip aquafaba & slowly add icing sugar once whipped. Spread generously over the top & then sprinkle with the reserved chocolate a any fresh berries or edible flowers (optional).

Almond, Date & Chocolate Pavlova

21

Grilled Peach, Tomato & Burrata Salad Recipe & Photography by Courtney Sutton @selfbycjs makes: 4 sides | time: 15-20 mins

Peach season is here & we’ve crafted the ultimate summer salad. Sweet, juicy peaches meet tangy tomatoes, salty prosciutto & creamy burrata, while fresh basil & a drizzle of balsamic glaze bring everything to life.

Load the perfect bite onto a piece of crunchy, warm slice of ciabatta & you have the most delicious light meal!

Ingredients • 2-3 ripe peaches, cut into small wedges

• Fresh basil leaves

• 2 balls of burrata

• Bunny Chow Down Balsamic Glaze

• 2 punnets of cherry tomatoes, halved

• Extra virgin olive oil

• 100g prosciutto

• Salt and pepper

• 8 thin slices ciabatta, fresh Method

22

1.

Heat a grill pan over high heat. Whilst pan is warming, lightly brush peach wedges & ciabatta slices with extra virgin olive oil.

2.

Once pan is hot, place peaches flat side down & leave for 2-3 minutes or until coloured with grill marks. It is important your pan is hot & that you don’t move them once placed down otherwise they will overcook & become too soft. Turn once to colour opposite side & remove from heat.

3.

Add bread to pan and lightly toast until golden on both sides. Remove from heat.

4.

On a large serving plate, scatter fresh cherry tomatoes & grilled peaches. Roughly tear prosciutto & place in any gaps on the plate. Add your balls of burrata & top with fresh basil leaves.

5.

When ready to serve, slice open burrata & season salad with salt & pepper. Serve generously with Bunny Chow Down balsamic glaze & toasted ciabatta.

Grilled Peach, Tomato & Burrata Salad

23

Creamy Pesto Pasta with Crispy Cauliflower Recipe & Photography by Courtney Sutton @selfbycjs

serves: 5 | time: 45 mins

A hug in a bowl, this creamy pesto pasta is pure comfort every time! Fresh, herby pesto not only boosts the flavour but also adds a healthy dose of micronutrients & antioxidants to your meal. We served ours with crispy cauliflower bites—irresistibly delicious & a fun way to sneak in extra veggies that even the kids will adore!

Ingredients

• 1 cup breadcrumbs

• ¼ cup Maleny Dairies cream

• 1/4 cup flour

• 500g Girolomoni spaghetti Pesto • 1 small head of organic cauliflower • 2 cups basil, fresh • 1 tsp smoked paprika • 2 garlic cloves • 2 tsp garlic powder • 1/4 cup pine nuts, toasted • 2 tsp onion powder • 1/4 cup parmesan, grated • 2 tsp parsley, dried • 1/4 cup extra virgin olive oil • 1 tsp salt • 1 lemon, juiced • 1 tsp white pepper • Pinch of salt • 2 eggs Method

24

1.

Preheat oven to 200°C fan forced. Line a tray with baking paper. Wash cauliflower & break into small florets. Pat dry.

2.

In large bowl combine breadcrumbs, flour, dried herbs, salt & white pepper. In a separate bowl, whisk two eggs. Set aside.

3.

Dip florets in egg wash, allowing remaining mixture to drip off, then, drop into breadcrumb mixture, coating really well.

Set aside on prepared baking tray.

4.

Once coated, drizzle with extra virgin olive oil & bake in oven until golden, approx. 45 minutes.

5.

Whilst cauliflower is baking, in a high-speed blender, add all pesto ingredients & blend until smooth. Set aside.

6.

10-minutes prior to the cauliflower being finished, cook your pasta as per instructions. Reserve at least ¼ cup of pasta water.

7.

In a large pan, add your pesto & cream & warm through. Add in cooked pasta & gently toss. Slowly add pasta water as you need it, ensuring your pasta is well coated. Taste & season. Serve hot with crispy cauliflower on the side.

Creamy Pesto Pasta With Crispy Cauliflower

25

Festive Smoked Salmon Wreath Recipe & Photography by Atlanta Fowler & Gevity Rx @gevityrx time: 15-20 mins

Looking for a festive centerpiece that’s both stunning & nutritious? This smoked salmon wreath delivers! Packed with fresh ingredients & topped with gut-friendly mayo, it’s a show-stopper that’s easy, flavourful & perfect for the holidays.

Ingredients

• 1 packet alfalfa sprouts

• 1 large fennel bulb, trimmed, core removed

• 200g (1 bunch) radishes, trimmed, washed, thinly sliced

• 3 limes

• 400g sliced smoked salmon

• 2 green shallots, trimmed

• Extra Virgin Olive Oil, to drizzle

• 3 large ripe avocados

• Gevity Rx Total Tummy Turmeric Mayo to serve

• 250g baby cucumbers, peeled into ribbons • 100g lettuce

• Fresh dill sprigs, to serve • Gluten-free crackers or crusty bread, to serve (optional)

Method

26

1.

Use a mandoline to very thinly slice the fennel lengthways. Place in a large bowl with the juice of 1 lime. Add a large pinch of salt, toss to combine & set aside to pickle.

2.

Cut shallots into 8cm lengths & thinly slice lengthways. Place in a bowl of iced water for 2-3 minutes or until lightly curled. Drain well.

3.

Roughly mash the avocados in a bowl. Add the juice from the remaining limes, season & stir to combine. Drain fennel.

5.

Arrange the avocado in a heaped circle, smoothed around the edge of a large plate to form a base.

6.

Arrange pickled fennel, lettuce, alfalfa sprouts, cucumber, radish, shallot & salmon over the top of the avocado.

7.

Dollop with Total Tummy Turmeric Mayo - for flavour, colour & all the gut health benefits.

8.

Season with pepper. Scatter with the dill & shallots. Serve immediately with crackers or bread, if you like.

Festive Smoked Salmon Wreath

27

Smokey Blackened Chipotle Salmon Tacos with Citrus Mango Corn Salsa & Coriander Crema Recipe & Photography by Cecile Vadas @cecilevadas makes: 4 | time: 30 mins

Get ready for a flavour explosion! These Smokey Blackened Chipotle Salmon Tacos are loaded with bold, spicy salmon, zesty citrus mango corn salsa & a creamy coriander crema. Perfectly balanced & irresistibly delicious—an easy dinner that’s sure to impress!

Ingredients

Crema

• 4 salmon fillets, skin removed

• 3/4 cup finely chopped coriander (option to blend this too)

• 12 Don Cholita Tortillas

• 1/2 cup mayo, sour cream or yoghurt

• 3 tbsp olive oil

• 1/2 tsp garlic powder

• 2 tsp Gran Luchito chipotle

• 1/2 tsp onion powder

• 2 tsp Black Dog Honey

• 1/2 tsp salt

• 1 tsp Loving Body smoked paprika Method • Salt & pepper 1.

In a food blender, add the crema ingredients & pulse until smooth. Pour into a side dish & refrigerate until needed.

2.

Preheat the oven to 200°C & line a baking tray with parchment paper.

3.

Cube the salmon fillets & add to a bowl with olive oil, chipotle, honey, paprika & mix well. Spread evenly on the baking tray & bake for 10-12 minutes. Finish under grill setting for a further 2 minutes or until just charred.

4.

Meanwhile, in a medium bowl, mix the salsa ingredients & seasoning to taste.

5.

Warm the Don Cholita tortillas according to the packet instructions.

6.

Layer the coriander crema, salmon & salsa, sprinkling with fresh lemon or lime juice & sea salt to finish.

Salsa • 1 mango, diced • 1 corn cob, steamed & kernels cut off cob • 1/4 lemon or lime, juiced • 1/2 tsp sea salt • 1/2 jalapeño, sliced • 1 avocado, diced • 2 tbsp crumbled feta (optional) • 1 tbsp finely chopped coriander

28

Smokey Blackened Chipotle Salmon Tacos

29

Sprouted Broccoli & Avocado Salad with Miso Chilli Dressing Recipe & Photography by Cecile Vadas @cecilevadas

serves: 4 | time: 20 mins

Whip up this vibrant Asian-Inspired Sprouted Broccoli & Avocado Salad with Miso Chili Dressing in just 20 minutes! Packed with fresh greens, creamy avocado & a perfectly balanced miso chili dressing, this recipe is sure to impress. Topped with soft-boiled eggs, nori & toasted nuts, it’s full of texture and flavour. Perfect for a light, healthy meal.

Ingredients

Dressing

• 2 bunches sprouted broccolini (green &/or purple)

• 1 tbsp toasted sesame seeds

• 1 cup finely shredded Chinese cabbage

• 1 1/2 tbsp crunchy chilli oil

• 1 tbsp sesame oil

• 2 tbsp coconut aminos or light soy sauce

• 1 avocado, peeled & diced

• 2 tbsp sesame oil

• 1/2 cup herbs (dill, coriander, mint, Thai Basil)

• 1 tbsp white miso paste

• 1/2 cup micro greens

• 1/2 tbsp grated ginger

• 3-4 radishes, quartered

• 2 tbsp rice wine vinegar

• Nori Sprinkle

• 2 tbsp mirin or 1 tsp sugar

• 4 eggs • Toasted nuts, roughly chopped Method

30

1.

Preheat the oven to 200°C & line a baking tray with parchment paper.

2.

Trim the woody ends off the broccolini & cut any thicker stems in half, lengthways. Place onto the baking tray & drizzle with the oil & sea salt, mix well to coat. Bake for 12-15 minutes on the middle rung or until charred & crisp.

3.

Meanwhile, in a sealed jar or container, add the dressing ingredients. Seal with the lid & shake well. Set aside.

4.

In a medium pot, add the eggs & cover with semi boiling water. Cook for 3-4 minutes for runny eggs. Place in an ice bath for a minimum 10 minutes before peeling.

5.

To plate, layer the shredded cabbage & then the charred broccolini on a large serving platter. Scatter the avocado, micro greens, herbs & radishes around. Cut the eggs & layer them in & around the other elements. Finish with the nori sprinkle, toasted nuts & prepared dressing.

Sprouted Broccoli & Avocado Salad

31

for more recipes visit flannerys.com.au @flannerysorganic