Spa+Clinic Team Hot off the press, a coffee table-worthy cookbook arrived at the SPA+CLINIC office last week.
Beautifully photographed, designed and bound, A Taste of Gwinganna is packed with delicious gluten-free and dairy-free recipes from Australia’s iconic Gwinganna Lifestyle Retreat, this year celebrating its 10th anniversary.
The book is a loving collaboration of the Gwinganna team: head chef Stacey Tarleton, organic gardener Shelley Pryor, designer and photographer Fran Flynn, and food stylist Sarah de Nardi.
PUMPKIN AND COCONUT SLICE
Ingredients
1.5 cups roasted pumpkin
1 cup walnuts, toasted
1 cup dried apricots
11/2 cups shredded coconut, lightly toasted
1/4 cup coconut oil
1/2 cup pepitas, crushed
Method
Mash roasted pumpkin and set aside. In a food processor, pulse walnuts to break them slightly and set aside. Process apricots into small pieces and set aside.
In a large bowl mix all ingredients (except pepitas) together until well combined. Press into a loaf pan lined with baking paper and sprinkle crushed pepitas on top. Refrigerate overnight to set.
Makes 24 slices
NOTE: Pepitas provide an abundance of zinc, which protects the cell membrane, helping to maintain collagen and promote skin renewal.
GWINGANNA MACAROONS
Ingredients
300g dried apricots, chopped
250g desiccated coconut
100g pepitas
3 large eggs, beaten
Preheat oven to 120°C. Process apricots, coconut and pepitas in a food processor then transfer to a bowl. Add eggs and stir to combine. Roll into desired shape and place on a tray lined with baking paper approx. 3–4cm apart. Bake for 12–15 minutes, until golden brown.
Makes 30
NOTE: Delicious served with coconut yoghurt.
To order the book visit GWINGANNA.COM
