Kumara Recipes

Walnut and Kumara Salad (by Celia Harvey)

6 orange, purple and/or gold kumara (about 1kg), peeled, cut into 3cm chunks
2 teaspoons olive oil
5 tablespoons walnut oil
3 tablespoons honey
2 tablespoons grapeseed oil
300 g walnut halves
4 firm red plums
240 g baby spinach leaves
4 tablespoons red wine vinegar
2 tablespoons wholegrain mustard
Preheat the oven to 170°C. Toss the kumara with the olive oil and 1 tablespoon of the walnut oil. Spread over an oven tray then roast for 20 minutes until golden and crisp.
Combine the honey and grapeseed oil with a further 2 tablespoons of the walnut oil in a small saucepan over low heat. Gently cook until thick and syrupy then add the walnuts and stir for 30 seconds to coat them. Pour the honey-coated nuts on to a plate to cool.
Halve and stone the plums then slice into crescents. Combine the warm kumara and honeyed walnuts. Place the spinach in a bowl then top with the kumara and walnuts. Scatter the plums over the top. Whisk the remaining walnut oil with the vinegar, mustard and 1 teaspoon of water. Drizzle this dressing over the salad just before serving.

Healthy Kumara Cookies

1 cup kumara puree
2 tablespoons ground flaxseed
¼ cup almond milk
¼ cup rice bran oil
½ cup maple syrup or liquid honey
1 teaspoon vanilla
1 cup spelt flour
1 cup wholewheat flour
½ teaspoon nutmeg
½ teaspoon mixed spice
¾ teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon salt
2 cups rolled oats
¾ cup toasted pecans, chopped
1 cup dried cranberries

Preheat oven to 350°F. In a large mixing bowl, mix together kumara, ground flaxseed and almond milk. Add in the remaining wet ingredients and mix well. Sift in dry ingredients, then fold in the oats, pecans and dried cranberries. Drop spoonfuls of mixture onto baking tray, leaving 5cm between each biscuit. Flatten each biscuit down, and bake for 15 minutes or until light golden brown.
You can substitute pumpkin puree for the sweet potato. Add a brown sugar to make up for the substitution.

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