Burbury Whole Foods
Tell us a bit about yourselves and your passion for food?
We are partners in life and in business. We have a passion for inspiring others to create a more meaningful connection with their food. We feel if people are more mindful with the food they buy and eat, then they are more likely to care about where it comes from, how it will respond in their body, and how it impacts the earth. We want to showcase what is possible with whole foods cooking through sharing knowledge and dishes. We do this through Burbury Whole Foods, our organic catering business based in Byron Bay.
How did Burbury Whole Foods come to life?
I come from a household that was always filled with fresh ingredients. I was lucky enough to spend countless sunny days in the veggie garden eating homegrown carrots, and afternoons dancing with my family in the kitchen cooking up a storm with fresh seasonal ingredients. That is where my love of cooking and fresh whole ingredients started.
When Tom entered my life, I had already started Burbury Whole Foods. It wasn't long until we joined forces with our common love of sustainable living and honest, wholesome food. Always sharing what food can be and helping people find the romance, like we did.
Tell us about your new cookbook, anything's possible?
You will find more than 100 vegetarian Whole Food recipes with the majority vegan, gluten-free and dairy-free, which is a happy by-product of our style. There are simple ideas for changing habits and a lens of mindfulness and sustainability that highlights the opportunity to use food as a vehicle for positive change - for yourself and the Earth.
It is designed to be easy to use and relevant to the average cook and reader. Not too many ingredients in each recipe but still interesting enough to excite you. At the end of the day, it is really all about getting you the reader excited to experiment and have fun in the kitchen. Because spending more time in the kitchen really is great...trust us :)
Tash and Tom have also shared with us the recipe for their Home made crackers and Chai spice banana bread. We promise you, it is absolutely delicious. We are excited for to share it with you!
Wattle seed & linseed crackers
1⁄4 cup sunflower seeds
1⁄4 cup pepitas
1 tbsp coriander seeds
11⁄2 cups ground linseed
1⁄4 cup sesame seeds
1 tsp ground wattleseed (optional)
2 tbsp chia seeds
1 tbsp maple syrup
1 1⁄2 tsp salt
1. Preheat oven to 140°C fan. Line baking tray with a silicon matt
2. Add the sunflowers seeds and pepitas to a food processor, pulse until it becomes a coarse mixture. Be careful not to turn it into a flour.
3. Transfer to a large mixing bowl.
4. In a mortar and pestle, grind the coriander seeds to a powder. Add to the mixing bowl.
5. Have a whisk ready. Add the linseed, sesame seeds, wattle-seed, chia seeds, maple syrup, salt and 11⁄2 cups of water. Whisk straight away as the chia seeds can clump together if you wait.
6. On a baking tray, using a silicon mat, spread out the mixture so it is roughly 5mm thick. Use a knife to score the mixture into pieces. We like ours in relatively large squares.
7. Bake for 1 hour or until crispy.
Chai spice banana bread
7 medium old bananas (1.2kg when peeled)
1 cup coconut cream
1⁄2 cup olive oil
1 tsp vanilla powder or 2 tsp vanilla paste
1 tsp apple cider vinegar
3⁄4 cup brown rice flour
1⁄4 cup tapioca flour
11⁄2 tsp ground ginger
1 tsp baking powder
1 tsp ground cinnamon
1⁄2 tsp bicarbonate of soda
1⁄2 tsp ground cardamon
1⁄2 tsp ground nutmeg
11⁄2 cups almond meal
1 cup coconut sugar
1⁄2 cup shredded coconut
1⁄4 tsp salt
3 tbsp maple
2 tbsp tahini
4 tbsp coconut yogurt
1. Preheat the oven to 180°C fan. Line two 7cm-deep, 22 x 11cm loaf tins with baking paper, ensuring the bottoms and sides are covered.
2. For the wet ingredients, combine 5 bananas, coconut cream, olive oil, vanilla and apple cider vinegar using a food processor. It should be a little bit chunky rather than completely smooth. Once combined, set aside.
3. For the dry ingredients, in a separate large mixing bowl, sift in the rice flour, tapioca flour, ginger, baking powder, cinnamon, bicarbonate of soda, cardamom and nutmeg. Add the almond meal, coconut sugar, shredded coconut and salt. Mix well with a whisk to remove any lumps.
4. Add the wet mixture to the dry ingredients and combine well with a wooden spoon.
5. Pour the mixture evenly into each of the prepared loaf tins. Cut the last two bananas lengthways and place 2 slices of banana on top of each.
6. Bake for 30 minutes or until cooked all the way through. You can check this by placing a knife in the centre and seeing if it comes out wet. A little bit of mixture is okay. Leave to cool for 10 minutes in the loaf tins then transfer to a wire rack to cool completely.
7. While you're waiting for the loaves to cool, make the icing. In a small bowl, combine the icing ingredients using a fork. Spilt the mixture in half and spread evenly on the loaves. Enjoy!
Beautiful location is The Perch Bangalow. We highly recommend this stunning house for a cozy weekend and sunset views.
To book a stay at The Perch head to http://byronbeachabodes.com.au/abodes/the-perch/
To purchase your very own Burbury cook book head to www.anythingspossiblecookbook.com