This month’s recipe is not only inspired by Christmas, but also the wonderful variety of food that is produced in our region. Canola oil, flour, hazelnuts and strawberries are used in this recipe and all of these ingredients are grown and produced locally around Orange.

Our People of F.O.O.D MSM Milling, the makers of Auzure Canola oil, and Manildra Group, the makers of The Healthy Baker flour, have teamed up with local cook Sophie Hansen to design some Christmas recipes and have kindly sent one in for us to share with our Friends of F.O.O.D.

Chocolate lovers will adore this recipe! Seriously, who can go past chocolate, strawberries and cream?

Makes: 12
Prep: 10 minutes
Cook: 25 minutes

150g dark chocolate
110ml Auzure canola oil
3 eggs
1 tsp vanilla paste
200g caster sugar
100g The Healthy Baker Plain Flour
½ tsp sea salt
150g hazelnuts, roasted and roughly chopped
1 punnet of strawberries, bottoms sliced off to make a
flat base
1 cup whipped cream

Preheat the oven to 180°C and line a lamington tray with baking paper.

Place the chocolate in a glass bowl, set on top of a saucepan of simmering water and melt. Set aside to cool for 5 minutes then add the canola oil and stir until smooth.

Transfer to a large bowl and add the eggs, sugar and vanilla. Fold in the flour, salt and hazelnuts and spoon mixture into the prepared tray. Bake for 25 minutes or until just cooked. It should be still lovely and fudgy in the centre.

After your brownies have cooled in the tin, slice into squares.

To finish, top with a little cream, a strawberry and a tiny dollop of cream to make a Santa hat.

Bon Appètit!