#MondayMunchies Roadside Treasure Cake ( Apple & Blackberry Tray Cake): Family Food & Feelings – Kate Berry


‘Family, Food and Feelings by Kate Berry, Published by Plum, RRP $39.99, Photography by Kate Berry’


“When we lived in the hills, every autumn the girls and I kept a close eye on the roadside apple trees, checking on their progress and making sure no one had swooped in before us. It was a game of luck. Sometimes we’d get in first; sometimes we’d lose to another apple poacher, or to the birds. But when we did win, it was on. We’d park the car under
the tree, grab the baskets from the boot and take our positions: Pepper on the roof for the higher apples, me on the boot and Maya at ground level.
As for blackberries, well those guys were just everywhere, and they’re prickly. So even though they taste delicious, they just weren’t as fun. But I do love the metaphor that can be found somewhere within the hostile blackberry bush … with a little care and time you’re rewarded with something sweet and delicious.” p115

180 g (1½ cups) spelt flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
55 g (½ cup) hazelnut meal
155 g (2/3 cup) brown sugar
3 free-range eggs
100 g coconut oil
150 g plain yoghurt
2 apples (we’d use whatever variety we happened to find), cored and cut into eighths
200 g blackberries, fresh or frozen

Preheat the oven to 180°C (fan-forced). Line a lamington tin with baking paper.
Sift the flour, bicarbonate of soda and baking powder into a mixing bowl.

Stir in the hazelnut meal and set aside.

Place the sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment and whisk for 5 minutes or
until thick and pale. Add the coconut oil and yoghurt and whisk until well combined.

Gently fold the flour mixture into the yoghurt mixture until just combined – take care not to overmix.
Pour the batter into the prepared tin and spread it out nicely. Arrange the apples in an even layer on top of the batter, then squish the blackberries in between.

Bake for 40 minutes or until golden on top and firm to the touch, and a skewer inserted in the centre comes out clean.

Allow to cool completely in the tin, then cut into squares and serve.


Baked Apple Pancake: Fast Your Way To Wellness – Lee Holmes

Fast Your Way To Wellness

Recipes and Images from Fast Your Way to Wellness by Lee Holmes (Murdoch Books).


Baked Apple Pancake (p.130)

Serves 4

170 calories per serve (712kJs)




2 medium apples, peeled, cored and sliced

stevia, to taste

1 teaspoon lemon juice

3 medium eggs

65 g (21/4  oz/1/2  cup) tapioca flour

1 tablespoon coconut milk

125 ml (4 fl oz/1/2  cup) almond milk

pinch of Celtic sea salt

1 teaspoon ground cinnamon

pinch of nutmeg



Preheat the oven to 200°C (400°F) and line a 21 x 9 cm (81/4  x 31/2  in) loaf (bar) tin with baking paper.

In a medium bowl, mix three-quarters of the apple slices with the stevia
and lemon juice.

In a separate medium bowl, whisk the eggs, then mix in the flour, coconut milk, almond milk, salt and apple mixture. Let the batter rest for 10 minutes, then pour into the prepared tin. Top with the remaining apple slices, then sprinkle with the cinnamon and nutmeg.

Bake for 20–25 minutes, until set. Leave to cool for 10 minutes, cut into portions and serve warm.

Supercharged tip

Letting the batter rest for 10 minutes before using is a good exercise in patience and results in a smoother mix and even hydration. This works for both baked and pan-cooked pancakes.


Sadhana Wake Up Call: The Naked Vegan – Maz Valcorza


 “Images and recipes from The Naked Vegan by Maz Valcorza (Murdoch Books) RRP $39.99”

“These days, after quitting the ciggies, eating plant-based foods and being more present and mindful when I am eating, I no longer crave the things I used to. This drink is part of my daily ‘sadhana’. On waking, and before yoga practice, I drink one of these to flush out my system, rehydrate my body, kick-start my metabolism  and prepare for the day.”


1 whole lemon (including the peel, if the lemon is organic), quartered

2.5 cm (1 inch) knob of fresh turmeric, peeled and chopped

120 g (4¼ oz/1 cup) chopped apple

pinch of cayenne pepper

250 ml (9 fl oz/1 cup) filtered alkaline water


Pass all the ingredients through a cold-press juicer, adding the water last.



Roasted Sausage and Apple with Sauerkraut: Perfect Plates in 5 Ingredients – John Whaite

Perfect Plates“This is an edited extract from Perfect Plates in 5 Ingredients by John Whaite, published by Kyle Books. Available in stores now RRP$39.99″

Roasted Sausage and Apple with Sauerkraut

8 good-quality sausages

2 Granny Smith apples

1 large onion

A few sprigs of thyme

2 tablespoons


Olive oil

Sea salt flakes

Coarse black pepper



“A midweek sausage supper is reassuringly simple, and even better, it doesn’t skimp on flavour and the general feeling of being satisfied. The best-quality sausages are always a must: I’d opt for the supermarket’s best own brand or those from an excellent butcher. And, of course, you can quite easily, and absolutely should, customise this dish with different flavours of sausage – a fiery, chilli-flecked banger would do just the trick for me.” (p.89)


Preheat the oven to 220°C/200°C fan/gas mark 7.


Put the sausages into a roasting tray and drizzle with a little olive oil. Cut the apples into quarters – I don’t bother to

core or peel them.

Slice the onion in half through the root, leaving the root intact, and peel it. Cut it into eight wedges

and arrange these, with the apples, in the roasting tray.  Top with the thyme sprigs and season with a pinch of salt

and pepper.

Roast in the oven for 30–40 minutes, until the sausages are bronzed and the apples and onion are quite softened.

You can turn the sausages midway through, if you prefer a more even colouring; though I’m not particularly

concerned. Scatter over the sauerkraut just before serving.


JohnWhaite RoastSausageSauerkraut

Leftover ingredient


The sauerkraut will keep for a while in the fridge. It’s

gorgeous on ham sandwiches, stirred into soups, scattered

over pizzas or stews. It brings its flavour-boosting qualities

to any dish, really, but it’s delicious in its own right, too.