We’ve been loving all the stories that have been emerging of culinary creativity in the kitchen over lockdown. Even Oasis Mag’s very own Jules, a self-confessed toastburner, has dialled down her takeaway meal habit, and learned how to turn the oven on. We’ve teamed up with the crew at Bonne Maman, and are delighted to bring you these delicious recipes. For your chance to get your hands on samples of this delicious fruit conserve, keep an eye on the Oasis Magazine social media pages.
Blackcurrant Conserve and Blueberry Muffins
-Makes 6 muffins-
INGREDIENTS
- 1 1/2 cup almond meal
- 1/3 cup self-raising GF or wholemeal flour
- 3 tbsp maple syrup cup nut milk of your choice
- 3/4 cup Bonne Maman Blackcurrant Conserve vanilla essence
- 1 tsp almond essence (optional)
- 3 tbsp almond flakes
METHOD
- Preheat the oven to 180 degrees Celsius.
- Line a muffin tray with paper muffin cases.
- In a bowl combine the almond meal, flour, maple syrup, vanilla essence, almond essence and nut milks. Stir to combine well with a spoon.
- Add in the Bonne Maman Blackcurrant Conserve and stir slightly (just once or twice)- make sure you don’t blend the jam in the dough.
- Spoon the batter in the paper cases, top with a few almond flakes and place in the oven to cook for 30-35 minutes.
Mango & Peach Crumble
INGREDIENTS
- 300gr peaches sliced (fresh or frozen)
- 300gr mango diced (fresh or frozen)
- 3 tbsp Bonne Maman Mango & Peach Conserve
- 1 tbsp arrowroot powder
- Crumble topping:
- 1 cup rolled oats
- 1/2 tsp cinnamon powder
- 1/3 cup coconut sugar
- 1/2 cup almond meal
- 3 tbsp melted coconut oil.
METHOD
- Preheat your oven to 180 degrees Celsius;
- Thaw or dice your fruit and combine in a bowl with the Bonne Maman Mango & Peach Conserve, arrowroot powder and spread at the bottom of your crumble dish.
- In a bowl combine the rolled oats, coconut sugar, cinnamon, almond meal and melted coconut oil. Spread on top of the fruits.
- Place in the oven for 20-25 minutes at 180 degrees Celsius. Serve with vegan coconut yoghurt or coconut ice cream.
Blackcurrant Conserve and Blueberry Galette
INGREDIENTS
- 1 1/2 cup wholemeal flour
- 1/2 cup cold water
- 1/4 cup olive oil
- 2-3 tbsp Bonne Maman Blackcurrant Conserve
- 250 gr blueberries
METHOD
- Preheat the oven to 185 degrees Celsius
- Make the dough by combining the ingredients in a bowl and rolling the
dough with a rolling pin until thin. Lay on parchment paper to make it easier
to place on your oven rack. - Spread a good layer of the Bonne Maman Blackcurrant conserve on the crust
leaving the sides out. - Spread the blueberries on top and fold over the galette crust.
- Cook in the oven for 30 minutes.
Caramel Banoffee Pie
INGREDIENTS
For the biscuit base:
- 25g unsalted butter, melted
- 65g sweet-meal biscuits, crushed
For the filling:
- 43g unsalted butter
- 25g light soft brown sugar
- Half a jar of Bonne Maman Caramel
For the topping:
- 150mL double cream
- 1 1/2 tsp cold strong black coffee
- 2 medium ripe bananas
- a squeeze of lemon
- plain chocolate shards to decorate
METHOD
- Stir melted butter into the crushed biscuits and divide the crumb mixture between 4 x 220 gram jars. Chill for 10 minutes.
- Slowly melt butter and sugar together in a small, non-stick saucepan. Stir with wooden spoon to dissolve the sugar
- Stir in the caramel and bring to the boil, stirring continuously until very smooth
- When caramel is cold, whip cream until it begins to hold its shape. Fold in the coffee and continue whisking until the cream is lightly whipped.
- Slice banana and squeeze lemon over.
- Divide caramel between jars and top with sliced banana, cream and chocolate.
