A delicious and easy quinoa (naturally gluten free and a good source of complete protein) pilaf with raspberries, parsley, toasted hazelnuts, and dried barberries. It is great on its own as a meatless meal or as a colourful side with some roasted chicken or smoked fish.
Quinoa Pilaf with Raspberries, Hazelnuts and Dried Barberriesadapted from here
- In a medium saucepan, combine rinsed quinoa, vegetable broth and pepper. Bring to a boil.
- Reduce heat to low, cover and simmer 12 to 15 minutes or until liquid is absorbed.
- Fold parsley, hazelnuts, barberries and raspberries gently into hot quinoa. Season and serve warm or room temperature.
These are definitely not your typical oatmeal cookies, but a fantastic variation. With freshly home milled einkorn flour, coconut oil, avocado and raisins, they make for a delicious on the go breakfast or an ideal afternoon snack.
- To toast oats, place them in a dry nonstick skillet over medium-high heat, stirring occasionally, for 5-7 minutes or until they are fragrant and golden brown. Set aside to cool.
- Preheat the oven to 180C/350F. Line two large baking sheets with parchment paper. Sift together the ground einkorn flour, baking powder and baking soda in a bowl. Set aside.
- In mixing bowl beat coconut oil until soft. Add stevia and blend until smooth. Add egg and beat until well mixed and fluffy. Add the avocado to the bowl and beat until incorporated.
- Reduce the mixer speed to low, and mix in the flour mixture and the oats. Stir in the raisins. Use a tablespoon to form the cookies and place them, 1-inch apart, on prepared baking sheets. Slightly flatten each cookie and bake until browned, about 20 minutes. Transfer the cookies to a rack to cool.
This Indian-inspired semi-vegetarian salad features red quinoa, a nutrients-packed seed that is harvested from goosefoot plant, green peas and cod fish. It is very easy to make and is naturally gluten free. Quinoa can be replaced with couscous or bulgar here and feel free to use tofu instead of fish if you are a true vegetarian or vegan.
- Place rinsed red quinoa and water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer, covered, for 12 minutes or until the water has evaporated and the quinoa is just tender. Remove from heat and then fluff with a fork.
- Heat the olive oil in a skillet over low heat and add ginger slices and curry powder. Cook, stirring, for 1 minute just until aromatic.
- Add in cubed cod fish and peas, and stir well to coat in the spices. Cook, stirring, for 10 minutes until the fish are cooked and the peas are softened.
- Remove from the heat and add in the cooked red quinoa, tomato wedges and toss well to combine. Add the lemon juice and zest and season with salt and pepper. Serve warm or at room temperature.
The green beans are blanched to crisp-tender and tossed with a mix of garlic, olive oil, and Herbs de Provence. It is perfect for a starter or side dish that goes well with nearly any main and takes no more than 20 minutes to prepare.
Green Bean Raspberry Salad with Walnuts and Herbs de Provenceadapted from here
- Boil green beans in a large pot of salted boiling water for 5 minutes. Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped walnuts and cook 2 minutes. Remove from pan and set aside.
- Add remaining olive oil and chopped garlic to skillet. Cook over medium heat 1 minute, stirring constantly.
- Return the walnuts to the skillet, herbs de Provence, salt and pepper. Cook briefly. Add in green beans and cook 2 minutes. Remove from the heat and gently fold in raspberries until evenly coated.
This extra moist and delicious zucchini banana bread (or cake) with a crunch oat topping is a combination of two all-time favorites. The deep dark colour and rich flavour come from the use of Dutch-processed cocoa powder and chopped milk chocolate.
|Streusel Topping||Cake Batter|
- Combine oats, ground einkorn flour, raw brown sugar and cinnamon in a bowl. Rub in coconut oil until the mixture resmebles coarse crumbs. Stir in mixed seeds. Set aside.
- Grate the zucchini on the small holes on a box grater. Squeeze shredded zucchini with your hands to remove as much excess liquid as possible. Line a standard-size loaf pan with baking paper. Preheat the oven to 180C/350F.
- Whisk together the cocoa powder, einkorn flour, baking powder, baking soda, salt and cinnamon in a large bowl.
- In another bowl, beat together coconut oil, raw sugar, stevia, eggs, and bananas until well combined. Stir into dry ingredients just until moistened. Fold in zucchini and chocolate chunks.
- Scrape the batter into the prepared loaf pan. Sprinkle the streusel over. Bake in the middle of hot oven for about 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely before slicing.
For this simple, healthy, light yet incredibly satisfying salad, nutty, chewy ancient einkorn berries-the most primitive of any wheat on earth are blended with fresh blackberries, roasted peanuts, and herbs and tossed in a garam masala vinaigrette. It makes a great meal and also a perfect side for some roasted chicken. If preferable, you can substitute spelt or emmer for the einkorn.
|Salad||Garam Masala Vinaigrette|
- Combine einkorn berries, turmeric, salt and water in a medium pot. Bring to a boil over high heat, reduce to a simmer and cook uncovered for 55 to 65 minutes or until the einkorn berries are tender. Drain and let cool slightly. While the einkorn berries are cooking, make the vinaigrette. Combine lemon juice, white balsamic vinegar, garlic, ginger and garam masala in a bowl. Slowly whisk in olive oil and peanut oil. Stir in chopped parsley.
- To assemble salad, stir in enough vinaigrette to moisten the warm wheat berries. Add blackberries, roasted peanuts, scallions and mint and gently toss to combine. Taste and season with salt and pepper.
These thick chewy yet crispy coconut einkorn oat cookies, adapted from taste, are vegan, dairy-free and refined sugar-free. They are super easy to put together and make a delicious afternoon treat with a glass of chilled milk.
- Preheat oven to 180C/350F or 160C/320F fan-force. Line 2 large baking trays with baking paper. Place coconut oil and agave nectar in a small saucepan over medium-low heat. Cook, stirring, for 2 to 3 minutes or until fully combined. Remove from heat. Allow to cool.
- Whisk together the ground einkorn, baking soda, oats, coconut sugar, desiccated coconut, sunflower seeds, roasted peanuts, chia seeds and cranberries. Add in cooled coconut oil mixture and stir until well combined. The mixture will still be crumbly.
- Place firmly packed level 1/4 cup measures of mixture on prepared trays and press down slightly, allowing room for spreading. Bake for 18 minutes or until golden. Remove from oven and cool on a wire rack.