Fresh Pepper Salsa

Tuesday, December 29, 2015

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This is a tomato-less salsa made with crunchy, juicy bell peppers and tangy, sweet pomegranate. You can serve this salsa with crackers, burgers or roasted chicken.

  • 1 Red pepper, seeded and finely diced
  • 1 Green pepper, seeded and finely diced
  • 1 Yellow pepper, seeded and finely diced
  • 1 Small onion, peeled and finely diced
  • 1 cup Pomegranate seeds
  • 2 tbsp Chopped parsley
  • 1 clove Garlic, minced
  • 1 tsp Chilli flakes
  • 1 tbsp Olive oil
  • 2-3 tbsp Fresh lime juice
  • Salt and pepper to taste
  1. Stir together all ingredients. Let stand 30 minutes, stirring occasionally. Season to taste with additional salt and pepper.
  2. Salsa will keep in an airtight container in the refrigerator for up to 3 days.

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Persimmon Spelt Bread with Chocolate and Fresh Cranberries

Wednesday, December 23, 2015

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Studded with fresh cranberries, this vegan chocolate persimmon quick bread is so delicious, full of winter flavours and very versatile. Enjoy it It can be served as breakfast or as an afternoon tea snack. If you can't find persimmon, then use mashed banana or applesauce instead.
Wishing you all a Merry Christmas and Prosperous New Year! May your home be filled with cakes, candles and all the love that this festive season brings!

  • 100 g Whole grain spelt flour
  • 120 g Refined spelt flour
  • 30 g Dutch-processed cocoa powder
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon powder
  • 1/2 tsp Ginger powder
  • 1/2 tsp Salt
  • 450 g Persimmon puree
  • 6 tbsp Maple syrup
  • 6 tbsp Coconut oil, melted
  • 60 g Dark chocolate, chopped
  • 150 g Fresh cranberries
  • 1 tsp Icing sugar, to dust, optional
  1. Preheat the oven to 180C/350F. Line a standard-size loaf tin with parchment paper.
  2. In a mixing bowl, combine together the flours, cocoa powder, baking powder, baking soda, cinnamon powder, ginger powder and salt.
  3. Blend together the persimmon puree, maple syrup and melted coconut oil. Add it to the flour mixture and stir until just incorporated. Fold in the chopped chocolate and fresh cranberries.
  4. Pour the batter into the prepared loaf tin and bake in the middle of hot oven for about an hour or until a skewer comes out clean when tested. Stand in the pan for 5 minutes, then turn onto a wire rack to cool completely. Dust with icing sugar.

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White Hot Chocolate Almond Snowballs

Friday, December 18, 2015

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Made with Nestle hot white chocolate mix, cream cheese, almond and spelt flour, these snowball cookies, also known as Russian tea cookies, will make a festive addition to any cookie platter or a great gift for anyone who loves cookies. Do not allow these cookies to get too brown. It's better to undercook them than to overcook them. If desired, re-roll cookies in powdered sugar for an extra sweet touch. Thank you, Kris, for sharing the recipe.

  1. In large mixing bowl, cream together butter, and cream cheese. Mix until smooth. Add white hot cocoa mix and stevia powder. Stir in vanilla flavoured stevia.
  2. In small bowl, combine refined spelt flour, almond flour and salt, gradually add to butter mixture. Mix until flour is fully combined. Cover with a plastic film and chill for at least one hour or overnight.
  3. Preheat oven to 175C/350F. Line two baking sheets with parchment paper. Roll the cookie dough into 1-inch balls and place them on the prepared baking sheets. Bake for 12-14 minutes or until bottoms are lightly browned. Cookies will not brown on top.
  4. Remove immediately to wire racks to cool for 5 minutes, then roll in powdered sugar. Cool completely on wire racks. If desired, reroll cookies in powdered sugar.

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Beetroot and Persimmon Salad

Saturday, December 12, 2015

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This delicious, heart-healthy salad brings a stunning display of vibrant colour to your holiday table. It also offers an array of anti-inflammatory benefits from nutrient-dense red beets, pomegranate, and sweet sunny persimmons. It's naturally gluten-free, and vegan.

Beetroot and Persimmon Salad

inspired by this
  • 300 g Vacuum-packed beetroot
  • 2 Ripe persimmons
  • 2 tbsp Pomegranate seeds
  • 1 clove Garlic, minced
  • 1 tbsp Pistachios, chopped
  • Baby greens
  • 2 tbsp Olive oil
  • 1 tsp Lemon juice
  • Salt and pepper to taste
  1. Thinly slice the beetroot and arrange them on a serving plate. Peel and dice the persimmons.
  2. Mix the diced persimmon, pomegranate seeds, minced garlic and baby greens. Top the beetroot with the fruit mixture.
  3. Stir together the olive oil and lemon juice, then season with salt and pepper. Drizzle the dressing over the salad, and sprinkle the chopped pistachios over.
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Whole Spelt Gingerbread Earthquake Cookies

Sunday, December 06, 2015

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Spicy, crispy around the edges and soft in the middle ginger cookies made with 100% wholegrain spelt flour, molasses, and stevia. These gingerbread cookies have a powdered sugar coating that cracks upon baking, hence the name earthquake cookies.

Whole Spelt Gingerbread Earthquake Cookies

adapted from taste
  • 100 g Butter, chopped
  • 100 ml Molasses
  • 220 g Wholegrain spelt flour
  • 10 packet NuNaturals white stevia powder
  • 10 drop Orange flavoured liquid stevia
  • 2 tbsp Applesauce
  • 1 Large egg
  • 2 tsp Ginger powder
  • 1/2 tsp Cinnamon powder
  • 1/4 tsp Ground cloves
  • 1 tsp Baking soda
  • Sifted icing sugar or beet powder for coating
  1. Combine the butter and molasses in a medium saucepan over low heat. Cook, stirring, for 3 minutes or until butter melts and mixture is well combined. Remove from heat and transfer to a large bowl.
  2. Add the flour, stevia powder and liquid, applesauce, egg, ginger, cinnamon, cloves and baking soda and stir to combine. Cover with plastic wrap and place in the fridge for 45 minutes or until cool and firm.
  3. Preheat oven to 180C/350F. Line two oven trays with baking paper. Sift the icing sugar and beet powder separately onto two small plate. Roll tablespoonful of cookie mixture into balls and roll in icing sugar or beet powder. Place on the lined trays, inch apart, allowing room for spreading. Gently press the balls to flatten slightly.
  4. Bake in the preheated oven, swapping trays halfway through cooking, for 10-12 minutes or until lightly golden. Remove from oven and set aside on trays to cool completely.

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Wholegrain Spelt Persimmon Bread with Peanuts and Raisins

Tuesday, December 01, 2015

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Sweet, juicy ripe persimmons can be sliced and added to salads, or halved and baked as the desserts, or pureed and used in this lovely quick bread gently spiced with nutmeg and refined with Cognac, chia seeds, and nuts. The persimmon puree adds a lot of sweetness and moisture to the baked goods.

Wholegrain Spelt Persimmon Bread

adapted from James Beard via David Lebovitz
  • 280 g Freshly ground wholegrain spelt flour
  • 55 g Ground hazelnut
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 2/3 tsp Ground nutmeg
  • 5 packet NuNaturals white stevia powder
  • 1 tbsp Chia seeds
  • 50 g Pure stevia syrup
  • 100 g Melted unsalted butter, cooled to room temperature
  • 3 Large eggs
  • 60 ml Cognac or whisky
  • 300 g Very ripe hachiya persimmon, pureed
  • 1 Small ripe banana
  • 100 g Applesauce, unsweetened
  • 150 g Unsalted, roasted peanuts
  • 100 g Raisins or dried cranberries
  1. Preheat oven to 180C/350F. Grease and line a loaf pan with parchment paper or dust with flour and tap out any excess.
  2. Whisk the spelt flour, baking powder, baking soda, salt, nutmeg, stevia powder and chia into a large mixing bowl. In another bowl, blend together the stevia syrup, melted butter, eggs, cognac, persimmon puree, banana, and applesauce.
  3. Make a well in the center of the dry ingredients, then stir into the liquid mixture. Now fold in the roasted peanuts and raisins. Pour the batter into the prepared pan and then place the pans in the oven.
  4. Bake for 1 hour or until toothpick inserted into the center comes out clean. Allow the bread to cool 5 minutes in the pan. Turn out the bread from the pan and cool completely on the rack.

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Anise Oatmeal Cookies with Marzipan

Wednesday, November 25, 2015

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These chewy oatmeal cookies have a distinctive anise flavour and slight nutty taste. They are glazed with milk chocolate, topped with toasted chopped almonds, and low in sugar. We love these cookies, but if you aren't a fan of anise flavour, then these cookies are not for you.

CookiesTopping
  • 175 g Old fashioned rolled oats
  • 3 tbsp Einkorn, ground into flour
  • 1/2 tsp Baking powder
  • 1 tsp Anise powder
  • 100 g Marzipan, finely diced
  • 100 g Butter, softened
  • 1 Egg
  • 5 packet NuNaturals white stevia powder
  • 1 tbsp Raw brown sugar
  • 1 tsp Vanilla extract
  • 150 g Milk chocolate, chopped
  • 2 tbsp Chopped almonds, toasted
  1. Preheat a fan forced oven to 170C/340F. Line two baking trays with baking paper.
  2. Toast rolled oats in a skillet over medium-high heat until lightly browned. Remove and cool to room temperature.
  3. Combine toasted rolled oats, ground einkorn, baking powder and anise powder in a bowl. Finely dice the marzipan. Cream together the diced marzipan, softened butter, egg, stevia, raw brown sugar, and vanilla extract. Stir in the flour mixture until combined.
  4. Drop tablespoonful of mixture onto prepared trays and press down slightly, allowing room for spreading. Bake for 10-12 mins until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.
  5. Place the chopped milk chocolate in a bowl and set the bowl over a pan of gently simmering water. Stir occasionally until smooth. Coat the cookies with melted chocolate and sprinkle with some toasted almonds.


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Fresh Cranberry Streusel Muffins with Einkorn and Quinoa

Wednesday, November 18, 2015

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Packed with whole grains, these moist, fruity einkorn quinona muffins with fresh cranberries and a streusel topping make an easy on-the-go snack. Fresh cranberries add a delicious tart flavour to these muffins, but feel free to use your favorite fruits and flavours.

ToppingBatter
  • 50 g Einkorn, ground into flour
  • 20 g Quinoa flour
  • 40 g Sunflower seeds
  • 20 g Raw brown sugar
  • 1/2 tsp Cinnamon powder
  • Pinch of salt
  • 40 g Butter, diced
  • 200 g Einkorn, ground into flour
  • 50 g Quinoa flour
  • 2 tsp Baking powder
  • Pinch of salt
  • 2 Eggs
  • 10 packet Nunturals white stevia powder
  • 80 g Butter, melted
  • 1 tsp Vanilla extract
  • 250 g Lactose free 3,8% plain yoghurt
  • 150 g Fresh cranberries
  1. In a medium bowl, add ground einkorn flour, quinoa flour, sunflower seeds, raw brown sugar, cinnamon and salt. Rub in butter until moist crumbs form.
  2. Preheat the oven to 200C/400F. Combine ground einkorn, quinoa flour, baking powder and pinch of salt in a bowl. In another bowl, stir together the eggs, stevia powder, melted butter, vanilla extract and yoghurt until well combined.
  3. Add the flour mixture into the liquid mixture. Stir until just incorporated. Now gently fold in the fresh cranberries. Divide the batter in 12 standard-size muffin cups.
  4. Sprinkle the streusel over the muffins. Bake in the center of hot oven for about 25 minutes until golden brown.

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