Last Week the 2021 National Reconciliation Week theme is ‘More than a word. Reconciliation takes action’ and encourages all Australians to think about how they can move towards braver and more impactful action.

Reconciliation Australia has said the ‘Reconciliation movement is at a tipping point’, with people understanding the truths and speaking up on concerns affecting Aboriginal and Torres Strait Islanders.

Addressing issues of inequality, systemic racism and instances where the rights of Aboriginal and Torres Strait Islander peoples are ignored must be brought to light to ensure reconciliation is effective.

Moving towards a braver reconciliation requires a vision for what an equitable and reconciled Australia looks like.

The 2021 theme graphics have been drawn from the artwork Action by Jessica Johnson. The artwork reflects our connection and mutual obligation to one another, community and Country. Through commonality and difference, we can come together and achieve real change,” says Reconciliation Australia.

Jessica Johnson is a descendent of the Warumungu/Wombaya people north of Tennant Creek. 

Australian Native Foods & Botanicals- Think Tank workshop in Brisbane at the end of May 2021.

[ Photo: Pat Torres the founder of @mayiharvestsnativefoods with Darren Godwell from IGNITE and Dr Clinton Schultz from @sobahbeverages attending the @anfab.au Australian Native Foods & Botanicals- Think Tank workshop in Brisbane.]

 Australian Native Food and Botanicals (ANFAB) is the peak national body which represents all interests in the rapidly-growing Australian native food and botanical sector.
 

This THINK TANK workshop was created to guide the sustainable development of the sector by supporting ethical engagement with Traditional Owners and facilitating research and innovation.

Now we move into the BARRGANA season 

of the Djugun language...

RECIPE OF THE MONTH

FLUFFIEST VEGAN MILK BREAD 

using Boab Fruit Powder. 

The famous Japanese milk bread, made fully vegan and with a Native Australian twist!

It's incredibly soft, fluffy, and delicious even without eggs or dairy.

PREP TIME 2 hrs 20 mins

COOK TIME 40 mins

SERVINGS 1 8 x 4 inch loaf

INGREDIENTS

330 g bread flour

30g Boab Fruit flour

45 g sugar | such as raw sugar

5 g sea salt

5 g instant or quick-rise yeast

210 g water / plant-based milk | room temperature

45 g vegan butter | softened ie. Nutlex butter

INSTRUCTIONS

In the bowl of a mixer, combine all ingredients except for the butter. Knead until smooth and elastic, then add in butter and continue kneading until the dough passes the windowpane test.

To test: stretch a small piece of dough into a thin, translucent membrane; you should be able to see your fingerprints through the "windowpane". (Kneading time will vary; my bread machine took ~45 minutes.) 

Place the dough into a bowl, cover, and let rise to 2.5x its original volume.

Once the dough has risen, punch it down and divide it into three equal pieces. Roll them into smooth balls and cover again to rest for 15 minutes.

Then, take one piece and roll it into a rough rectangle.

Fold the left 1/3 of the rectangle towards the center, then fold the right 1/3 towards the center.

Roll the folded dough outwards into a long and narrow rectangle — about 8 x 40 cm.

With the short side towards you, roll the dough up into a tight log, then place it in a greased 8 x 4 inch loaf pan.

Repeat steps 4 through 7 with remaining dough pieces, and let the loaf rise for 45 minutes, or until nearly doubled in size.

Bake in a preheated oven at 350F / 180C for 40 minutes, covering the top of the bread with foil as soon as it begins to darken in color.

Leave the loaf in the pan for 10 minutes before transferring to a wire rack.

Let cool completely.

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To purchase our Boab Powder visit our online shop:

https://www.mayiharvests.com.au/product-page/boab-fruit-powder-ground