TOMATO CHRISTMAS BAUBLES

Tomato Christmas Baubles

*12 Small vine-ripened trussed tomatoes
* 80g fresh Ricotta
* 80g Fetta, crumbed
* 1/4 cup freshly grated parmesan
* 2 tsp YIAH Tapanade dip mix
* 1 tsp YIAH Wild Lime Olive Oil
* YIAH Chai Shiraz Smoked Pepper

Method
1. Cut the top from tomatoes, keeping the lids, carefully scoop out the flesh & seeds from each tomato.
2. Combine Ricotta, fetta, parmesan, tapanade & olive oil. Spoon mixture into each shell and season with Chai Shiraz Smoked pepper.

Top with reserved lids and serve.

Recipe Inspired by recipes+ magazine

To order YIAH products or join my team please visit  www.joannebogle.yourinspirationathome.com.au

CLASSIC CHOCOLATE & PEANUT BUTTER BISCUITS

YIAH Buckeye Classic Chocolate Powder is the perfect addition to these peanut butter cookies.
Classic Chocolate and Peanut Butter flavours.


#BUCKEYECLASSIC #YIAH #PEANUTBUTTER#TASTEOFOHIO #BAKING

*125g butter, room temperature
*1/2 cup raw castor sugar
*1/4 cup castor sugar
*1 egg
*3/4 cup peanut butter
*1 tsp vanilla extract
*1/2 tsp baking soda
*1 cup flour
*1/4 cup YIAH Buckeye Classic Chocolate Powder

Cream together butter and sugars on medium speed until light and fluffy. Mix in the peanut butter, egg and vanilla. Scrape down the sides if needed.
Slowly mix in the baking powder, chocolate powder and the flour. Do not over mix. Chill the dough for 30 mins.
Preheat oven to 180o. Roll 1 tbsp. balls of dough onto a baking tray lined with paper. Bake for 9 -10 mins. Cookies may appear soft and under done but will firm up as they cool.
Allow to completely cool on a wire rack.

Your Inspiration At home products can be purchased through my website at www.joannebogle.yourinspirationathome.com.au

or visit my page at www.facebook.com/YIAHjobogle

MT UNCLES'S GREEN BANANA FLOUR

MT Uncles's Green Banana Flour is Gluten Free & super rich in resistant starch, which means it is extremely good for your digestion. Keeping you fuller without feeling bloated.
 This product has endless uses including pastry's, cakes you can even add it to that favorite smoothie for some extra fibre.
 100% AUSTRALIAN made, grown and owned. The fruit is selected at its optimum, delivering the best product possible to the consumer. Made from 100% green bananas, this flour is sure to make an impact.
 Visit www.bananaflour.com.au for the latest information and recipes on                                                             this product.

PANCETTA AND YIAH MAPLE BALSAMIC PIZZA

 Using the recipe from Mt Uncle's Green Banana Flour website I created this delicious pizza base. I was unsure at first how it was going to cook because of the texture being so different to regular flour. But once out of the oven I was pleasantly surprised. The dough held together quiet well. With a crunchy outer crust and a perfectly cooked center this pizza was enjoyed by all the family.

BANANA & GINGER CUPCAKES

*125g butter, melted
*100g Natvia
*125g banana flour
*2 eggs
*3 tbsp milk
*1/4 tsp vanilla
*1/4 tsp YIAH Gingerbread spice
*1 ripe banana, mashed

Pre-heat oven to 190o
Line a 12 hole muffin tin with cases,
Mix all ingredients above until just combined. Spoon evenly into the muffin tin and bake for 18-20 mins.



I absolutely loved the texture of these little cakes and to know that when Miss 4 asked for one I had now hesitation in handing her one. Even the icing is sugar free. I have been slowly looking at ways to change the way I cook and with products like this it makes my job a whole lot easier.

Products from Your Inspiration At Home can be purchased Via www.joannebogle.yourinspirationathome.com.au

CHERRY, ORANGE & WHITE CHOCOLATE TART

Serves: 8
Prep: 10 mins
Cook: 25 mins, plus cooling time

INGREDIENTS
1 cup plain flour
1/2 cup coconut flakes
1/2 cup brown sugar
1 cup rolled oats
140g butter, melted
1 tbs Golden syrup
250g smooth ricotta
2 tbs YIAH sweet orange flavoured sugar
1 tbs YIAH cherry, pomegranate & Blood orange Balsamic vinegar
1 tbs flaked almonds
1/2 tin black pitted cherries, halved
100g white chocolate melts, quartered
1 tbs orange juice, orange zest

Method
1. Preheat oven to 180o. Line a large baking tray with paper.
2. Combine flour, coconut, brown sugar, oats & white chocolate in a bowl. Stir in butter, golden syrup & balsamic vinegar. Once combined transfer to a prepared tray & press out to form a 20cm circle. Bake for approximately 20 mins or until it starts to turn brown. Cool completely on the tray.
3. Using an electric mixer, beat Ricotta, sugar & orange juice until smooth, spread over tart base, top with cherries, almonds and & orange zest. Serve immediately

To purchase Your Inspiration At Home Products, head to my website www.joannebogle.yourinspirationathome.com.au