Made with sesame, poppy seeds, coconut, roasted peanuts and maple syrup, these nutty seedy bars are chewy and packed with fiber and flavour. They can be made up to 3 days ahead and stored in an airtight container.
Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)adapted from Bon Appetit
- Preheat oven to 180C/350F. Butter a regular glass baking dish and line with parchment paper, leaving a generous overhang on all sides.
- Mix sesame, poppy seeds, coconut, peanuts, and salt in a large bowl. Mix maple syrup, peanut butter, and vanilla in a small bowl. Add to sesame seed mixture and mix well.
- Scrape mixture into prepared baking dish and press firmly into an even layer. Bake until golden brown around the edges, 20–25 minutes. Transfer to a wire rack and let cool until firm, 30–40 minutes. Lift out of baking dish (if it starts to crumble, let cool longer) and cut into 16 bars. Let cool completely.
This is a quick and easy slow cooker recipe. Sriracha and honey come together perfectly as the hot and sweet sauce. If you like the meatballs more sweet than spicy, then simply add more honey. The meatballs stay really moist and tender and the sauce soaks up a lot of the meaty flavour with that long and slow cooking process.
- Combine sriracha, honey, minced garlic and lime juice in a slow cooker on high heat.
- In a large bowl add all the meatball ingredients and mix until well combined. Shape the mixture into meatballs about the size of pingpong balls.
- Stir sriracha sauce in the slow cooker until combined. Taste and add additional honey or sriracha as necessary to suit your heat preference. Add in sliced onions, then the meatballs. Reduce heat to medium and cook, covered, for 4-5 hours.
This is a simple sandwich loaf made with my favourite einkorn and spelt, risen with less yeast and wonderful flavour which comes from the long, slow, overnight fermentation in the fridge.
Overnight Spelt Einkorn Breadinspired by this
- Place the yeast, maple syrup and warm water in a bowl. Whisk with a fork to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.
- Place spelt bread flour, and einkorn flour into a large bowl. Stir in sea salt, yeast mixture and olive oil. Mix to form a soft dough, about 10 minutes. Turn out onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover and leave in a cool place to rest for 2 hours.
- Lightly grease a standard loaf pan. Knock back the dough and knead until smooth. Shape into a log. Place in the prepared pan. Cover with lightly greased plastic wrap and leave overnight (8-10 hours) to rise in the fridge.
- Take it out of the fridge next morning and put it somewhere warm to carry on rising: it could take from 1 to 3 hours. Preheat oven to 200C/400F fan-forced.
- Lightly dust the risen dough with oat flour. Bake in the hot oven for 10 minutes, then turn down the temperature to 180C/200C fan-forced, and bake for a further 25 minutes or until golden and hollow-sounding when tapped. Turn onto a wire rack to cool.
Incredibly delicious and healthy vegan and gluten free oat-buckwheat bars packed with a creamy gooey date filling and a chewy crust that makes a lovely sinless snacking option.
Vegan Gluten Free Date Squaresadapted from Ricardo Cuisine
- Preheat the oven to 180C/350F. Line a 8-inch rectangular baking pan with parchment paper.
- In a saucepan, bring the chopped dates, water, and lemon juice to a boil. Add the baking soda and simmer for about 5 minutes, stirring constantly with a wooden spoon, until the dates have fallen apart. Let cool.
- In a bowl, combine the rolled oats, buckwheat flour, coconut sugar, baking powder, salt and cinnamon powder. Add the coconut oil and mix until you have a crumble like mixture. .
- Spread half the mixture in the pan and press firmly. Spread with the cranberry jam if using and the date mixture. Cover with the remaining crumble and press lightly. Bake for about 30 minutes or until the crumble is golden brown. Let cool completely on a wire rack before slicing.
Replace the regular milk with soya or almond milk in these stevia sweetened wholegrain pancakes suitable for people allergic to dairy and needing to limit sugar intake.
- Place the ground einkorn, baking powder, salt, vanilla powder and stevia in a large bowl and whisk to combine.
- Make a well in the centre, add the egg, mashed banana, soya milk and melted coconut oil and whisk to combine.
- Preheat a large non-stick frying pan over medium heat. Brush the pan with coconut oil. Add ¼ cup of the batter and cook for 2–3 minutes each side or until puffed and golden. Remove from the pan and keep warm. Repeat with the remaining batter. Serve with maple syrup if desired.
A healthy and delicious breakfast on the run or lunchbox snack. These cookies are gluten-free, energy packed and lightly sweetened with an overripe banana and stevia.
- Preheat the oven to 170C/340F, fan forced. Line two baking sheets with parchment paper.
- Beat coconut oil with stevia powder, liquid stevia and salt until softened and fluffy. Beat in egg and mashed banana.
- Stir in rolled oats, baking powder and chocolate chips until well combined. Scoop up heaping teaspoons of dough, and form into balls with your hands and place the dough balls onto the prepared baking sheets, about 1-inch apart.
- Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from oven and allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.
This lemon poppy seed einkorn cake is deliciously healthy, and quick to make, and perfect for a spring brunch. The flavours of lemon and poppy seeds complement each other beautifully in this loaf cake, but chia seeds and coconut were added for extra goodness and flavour. If desired, prepare a lemon syrup and drizzle over the warm cake.
Einkorn Chia Poppy Loaf Cakeadapted from taste
- Line a 20cm loaf pan with baking paper. Preheat the oven to 175C/350F.
- Whisk together the ground einkorn, ground poppy seeds, coconut flour, chia seeds, baking soda and a pinch of salt in a mixing bowl.
- In another bowl, stir together the stevia powder, liquid stevia, melted coconut oil, coconut cream, eggs, lemon zest and juice.
- Pour the wet ingredients into the flour mixture and mix gently until well combined. Transfer the cake batter into the prepared loaf pan. Top with the blueberries if using.
- Bake in the middle of hot oven for about 40 minutes until golden brown. Remove and cool the cake in the pan for 5 minutes. Turn out the cake and cool on a wire rack completely.
These healthy almond chocolate cookie squares are grain-free, gluten-free, dairy-free (if using vegan chocolate chips or cacao nibs) and sugar optional. But despite being so healthy, they taste freaking delicious!
Gluten Free, Grain Free, Dairy Free Almond Cookie Squaresadapted from simply vintage girl
- Preheat the oven to 180C/350F. Line a baking tray with parchment paper.
- Combined ground almond, sea salt, vanilla powder and baking soda in a mixing bowl. In another bowl, whisk together the melted and cooled coconut oil, eggs, and stevia or maple syrup.
- Pour the egg mixture into the almond mixture and mix until thoroughly combined. Stir in the chocolate chips or cacao nibs.
- Place the dough on the prepared baking tray and shape the dough with your hands into a square or circle.
- Bake for about 20 minutes, until golden brown. Remove and cool on a wire rack for about 10 minutes and cut into squares.
A deliciously healthy salad recipe of sweet plum, blueberries, radicchio and arugula salad with a tangy fruity mango chia dressing. Vegan and gluten-free!
|Mango Lime Chia Dressing||Salad|
- Place all the dressing ingredients in a blender and process until combined. Chill until ready to serve.
- Arrange the arugula, radicchio, plums and blueberries on serving plates. Drizzle with prepared dressing and gently toss to combine. Serve with coconut chips if using.
Romanesco (Roman cauliflower), a cross between cauliflower and broccoli, is a tasty side dish that has bizarre spiraling points. The whole roasted romanesco makes a beautiful presentation as well as being really delicious with ajvar sauce.
Whole Baked Romanesco with Ajvar Sauceadapted from Jamie Oliver
- Preheat the oven to 180C/350F. Trim the outer romanesco leaves. Trim away and discard the stalk so the cauliflower can sit flat.
- Add the chopped onion and a tablespoon of olive oil in a skillet and and slowly fry for 10 minutes until softened and with a little colour. Add the olives, ajvar sauce and vegetable stock. Stir everything together and bring to the boil.
- Transfer the sauce in a baking dish. Take the romanesco and gently push it down into the sauce. Spray the romanesco with a little olive oil and bake for around 1 hour 20 minutes, or until golden and tender. Garnish with chopped spring onions.
Found this recipe on Ricardo Cuisine, but I tweaked it a bit using what I have on hand and making it even healthier with ground whole-grain einkorn, oat bran, banana, coconut oil and liquid stevia. This makes a good snack, breakfast, or even dessert with a chocolate glaze or lemon icing.
- Preheat the oven to 180C/350F. Grease a small loaf pan (21cmx10cm) and line with parchment paper.
- In a mixing bowl, combine the wholegrain einkorn flour, oatbran, baking powder, baking soda and sea salt. Set aside.
- In another bowl, combine the buttermilk, liquid stevia, mashed bananas, egg and melted coconut oil with a whisk.
- Stir in the dry ingredients until the flour is just moistened. Set aside 1tbsp of raisins for garnish and add the remaining ones to the batter.
- Pour the batter into the prepared loaf pan. Sprinkle with the reserved raisins and bake for 40 minutes or until a toothpick inserted into the centre of the bread comes out clean. Let cool completely before unmoulding. Slice and serve.
Hearty, moist and dense – this isn't your average everyday bread! This bread is a unique blend of German Quark cheese, eggs, nuts, seeds and spices with wonderful taste and texture.
I would like to take this opportunity to wish you a very Happy Lunar New Year and a prosperous Year of the Monkey! !! GONG XI FAT CAI!!
Chia Protein Breadinspired by this
- Place everything in a large mixing bowl and mix until well combined. Transfer the mixture in a standard loaf pan lined with parchment paper and smooth the surface.
- Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about an hour. Cool completely before slicing.