Illawarra Plum pikelets with macadamia nut cream + Davidson’s plum jam.
The wattleseed adds an earthy flavour to the pikelets, while the macadamia nut cream adds texture. The Davidson’s plums are quite tart, a common characteristic in many Australian native fruits. Illawarra and Davidson’s plums are very high in antioxidants, although can be hard to source, so blueberries can be substituted in this recipe.
Milk – 15 Minutes
Jam – 5 minutes
Pikelets – 10 minutes
Jam – 45 minutes
Pikelets – 10 minutes
Makes 12 Pikelets
230g raw macadamia nuts
Combine macadamia nuts and water in a high speed blender and blend until smooth.
Drain milk through fine muslin cloth to yield 185ml of milk to use for pikelet mixture.
Save the pulp and the remainder of milk and mix into a thick cream-like consistency.
Note: An alternative method to make nut milk if you do not have a high speed blender is to use a mortar and pestle. Grind nuts to a smooth consistency and place the nut butter into a large jar with water. Tighten lid on jar and shake vigorously for one minute. Strain milk through fine muslin cloth.
DAVIDSON’S PLUM JAM
2 cups chopped Davidson’s plums
1 cup raw sugar
Combine all ingredients in a saucepan over low heat for 45 minutes, stirring occasionally until reduced and a thick consistency.
Allow to cool.
WATTLESEED AND ILLAWARRA PLUM PIKELETS
1 cup wholemeal spelt flour
1/3 cup rolled oats, finely ground
1/2 tspn ground wattleseed
1 tspn baking powder
185ml macadamia nut milk
2 eggs, separated
1 whole pear, finely grated
6 Illawarra plums
Combine spelt flour, oat flour, wattleseed and baking powder in a bowl.
Finely grate pear and zest 1 lemon.
Whisk egg yolks and macadamia nut milk in a separate bowl until combined, then add pear and lemon zest.
Pour this mixture into flour mixture and whisk to combine.
Whisk egg whites in a separate bowl until soft peaks form and then fold through mixture.
Place large frying pan over medium heat.
Add a dot of butter and a tablespoon at a time of batter into pan.
Add sliced Illawarra plum to the top of each pikelet.
Cook until bases are golden (approximately 2 minutes) then flip and cook for a further two minutes or until golden.
Keep warm and repeat with remaining butter and batter.
Serve pikelets warm with macadamia nut cream and Davidson’s plum jam.
Note: If Illawarra plums are not available, simply prepare pikelets without adding the Illawarra plum slices during the cooking stage.