Inca (Golden) Berries

Ingredients

• 3 tablespoons chia seeds.

• 3 tablespoons Ancient Purity Hemp Seeds.

• 1 teaspoon maple syrup.

• ½ teaspoon pure vanilla extract.

• Pinch Ancient Purity Celtic Sea Salt.

• ½ cup almond milk.

• 1/3 cup Greek yogurt.

• ½ cup Ancient Purity Golden Inca Berries.

• ¼ cup blueberries

• 1 tablespoon sliced almonds.

Preparation – Chia Pudding

• Combine chia seeds, Ancient Purity Hemp Seeds, maple syrup, vanilla extract, Celtic Sea Salt, and almond milk in a single serving bowl.

• Place in refrigerator to chill for about 45 minutes.

• May be prepped ahead and chilled overnight.

Preparation – Parfait

• Remove 2/3 of the chia pudding (if serving in the same dish).

• Top chia pudding with 1/3 of the Greek yogurt, 1/3 of the Golden Inca Berries and 1/3 of the blueberries.

• Repeat so you have 3 layers of each and top with sliced almonds.

• Enjoy!

Ancient Purity Golden Inca Berries are a tart little version of a raisin, sour, filled with little seeds, quite palatable on their own…and I discovered they are quite good for you…well, very good for you actually! Using Brew Choc (100%, perfectly roasted Cocoa Beans.) in this recipe is also a key health point with this recipe too. (You can purchase Raw Cacao Beans @Ancient Purity) Brew Choc is packed with iron, magnesium and antioxidants. Plus it is chocolaty delicious with nothing added to detract from all that goodness. You will just love the fragrance as this cooks. It is delish!

Ingredients – The Dough

• 30 grams yeast-fresh or 2 teaspoons dried.

• 20 grams raw caster sugar.

• 300ml milk.

• Pinches Ancient Purity Celtic Sea Salt.

• 500 grams almond flour.

• 20 grams malt powder or milk powder.

Ingredients – Filling

• 70 grams raw caster sugar.

• 1 tablespoon vanilla bean paste.

• 1 cinnamon stick.

• ½ teaspoon Ancient Purity Pomegranate Seeds.

• 50 grams brew choc dry granules

• 50 grams cacao nibs

• 70 grams unsalted butter.

• 75 grams Ancient Purity Inca Berries.

• 75 grams Ancient Purity Dried Quandong Peach Halves.

• Pure Maple Syrup or Longan Honey (Available @Ancient Purity) to glaze.

Preparation

• Place yeast, sugar and milk into Thermomix bowl and warm 2 min/37ºC/speed 2.

• Add Celtic Sea Salt, almond flour and malt and blend 10 seconds on speed 6.

• Knead 3 minutes/Interval.

• Turn onto floured Silpat mat and knead by hand into a tight ball. • Wrap and prove until doubled.

• To make the filling place caster sugar, vanilla bean paste, cinnamon stick and Ancient Purity Dried Pomegranate Seeds into clean Thermomix bowl and blend 10 seconds on speed 10.

• Add Cacao nibs and unsalted butter and blend 8 seconds on speed 6.

• When dough has doubled, divide into two portions.

• Roll one piece of dough out into a large rectangle, about 1 centimetre thickness.

• Spread ½ of the filling mixture over, sprinkle with half the Inca Berries, Quandong Peach Halves and Cacao nibs and roll up, long side. Tuck ends of dough in and transfer to a paper lined baking tray.

• Repeat with remaining half of dough and mixture.

• Prove again for at least 30 minutes until risen and fragrant.

• Preheat oven to bread setting 200ºC. (This is generally a non-fan forced setting if you don't have a bread setting.)

• Bake 15-20 minutes until golden. Brush with maple syrup or Longan Honey whilst still hot.

• Slice and serve with lashings of butter….try honey or maple butter for a real treat.

• Freeze one loaf unbaked if desired without second proofing. Bring to room temperature before baking as usual.

Broccolini is a cross between kai-lan and broccoli with small florets and thin tender stalks. Inca Berry, an indigenous fruit of South America is being hailed as a super-food because it is higher in antioxidants than Goji Berries, green tea & blueberries. It also has 3 times the dietary fibre of most dried fruits. A warm broccolini salad peppered with toasted almond flakes and tangy Inca Berries is easy to prepare and packed with flavour and nutrients.

Ingredients (2 Servings)

• 1 bunch broccolini, end of stalks trimmed and chopped (about 175 grams).

• 1 tablespoon Biodynamic Extra Virgin Olive Oil.

• 1 tablespoon wholegrain mustard.

• ¼ cup slivered almonds.

• ¼ cup Ancient Purity Golden Inca Berries.

Preparation

• Heat Biodynamic Extra Virgin Olive Oil in a small frying pan over medium. Add mustard, Ancient Purity Inca Berries and almonds.

• Sauté quickly and swiftly till mixed and almonds start turning golden (about 30 seconds).

• Add broccolini and cook for a minute tossing constantly till the green starts becoming deeper and appears glossy.

• Remove and serve warm.

TIP: This warm salad is great served on top of a grilled salmon steak with some crumbled goat's cheese.