Sfouf is a famous Lebanese delicacy infused with aniseed and turmeric spices. Traditionally it's made with semolina flour and lots of sugar. I have tweaked the recipe found on SBS to fit my taste featuring homeground einkorn flour, pure stevia powder and mango puree. The recipe is rather forgiving, so feel free to use other grains (spelt makes a great substitute) and nuts. The cake is traditionally cut into squares or diamond shapes before serving, that’s why it is called Sfouf, meaning “rows” in Arabic.
- Grease and line a 20cm springform pan with parchment paper. Place aniseed powder and water in a small saucepan over high heat and bring to the boil. Cook for 2 minutes or until reduced to about 60ml. Turn off the heat and cool the mixture aside.
- Whisk milk, mango puree, pure stevia powder, oil and aniseed mixture until well combined. Preheat oven to 180C/350F.
- Sift flour, baking powder and turmeric in a large bowl, then make a well in the centre. Pour in milk mixture, whisking to combine, then pour into the prepared pan. Scatter with pine nuts and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
This salad, quick and easy to prepare, is full of protein and fibre and so deliciously filling and good for you. It is naturally gluten-free and works beautifully as a substantial lunch or side dish. Unlike most legumes, lentils don't need to be presoaked, but they still offer all the same protein and fiber benefits and an excellent gluten-free carb source.
- Rinse the lentils and put them in a saucepan with plenty of lightly salted water and bay leaf. Bring to a boil, decrease the heat to a simmer, and cook for 15 minutes. Drain well, discard the bay leaf, then transfer to a large bowl.
- Place sliced beets in a medium pan over medium-high heat. Sprinkle some salt over and add in balsamic. Bring to simmer and cook, stirring, for 5 minutes until thickened and syrupy.
- Whisk together walnut oil, red wine vinegar, salt and pepper. Add to lentils. Toss to coat.
- Add the glazed beetroot and arugula to the lentils and gently toss together. Season to taste. Transfer to a serving plate and add some wasabi caviar on top and serve immediately.
These buttery make-ahead bars feature tender flaky shortbread topped with a thin layer of melted white chocolate and toasted coconut chips. It is quick and easy to make and great to bring to a party.
- Preheat the oven to 180C/350F. Line an 8x10-inch baking pan with aluminum foil, leaving enough overhang on two opposing ends to use as handles. Whisk together einkorn flour, rolled oats, coconut blossom sugar, baking soda and salt. Add in butter pieces and mix until incorporated.
- Place the dough into the bottom of the prepared pan. Bake in the center of hot oven until nicely golden brown at the edges, 18 to 20 minutes.
- Melt the chopped white chocolate chips in a double boiler set over simmering water. When the crust is finished, remove it from the oven and let sit 5 minutes. Spread the melted chocolate evenly over the crust, then sprinkle with the toasted coconut chips. Cool completely, then carefully lift from the pan and cut into squares.
This juicy, crunchy strawberry einkorn cake is both dairy and refined-sugar free,it’s also quick and simple to prepare using whatever fruit is most plentiful at the time, making it a great option for a healthy dessert.
Strawberry Einkorn Slices with Almondsinspired by Cranberry Jam
- Line a 28cmx25cm baking tray with parchment paper. Preheat the oven to 180C/350F.
- Whisk together the ground einkorn flour, almond meal and baking powder in a bowl. Add in NuNaturals white stevia powder, applesauce, eggs, vanilla extract and melted coconut oil. Stir with an electric hand mixer until just combined. Spread the batter into the prepared pan and top with quartered strawberries.
- Place all the topping ingredients in a bowl. Rub them together between your fingers until you have large crumbs. Sprinkle the crumbs over the berries and bake for 35-40 minutes.
This is a rather simple and delicious low-carb, low-calorie recipe that I found here. Cod fillets baked with a combination of mushrooms, kale, spring onions and cooking cream. It also works well with many types of fish. Pollock and tilapia make perfect substitutes.
- Clean, trim and thinly slice the mushrooms. Cut the spring onions into rings, reserve 2 tablespoons of green rings for garnishing. Preheat the oven to 180C/350F.
- Heat the oil in a large skillet. Add in the remaining chopped spring onions. Cook briefly. Add in sliced mushrooms and cook for 2-3 minutes. Add in chopped kale and cooking cream, cooking until everything is heated through. Season with salt and pepper. Transfer to a baking form.
- Rinse and pat the cod fillets dry with a paper towel. Sprinkle with lemon juice and coat with cornstarch seasoned with salt an pepper. Place them on the top of vegetables and bake in the middle of hot oven for about 20 minutes. Remove and garnish with reserved spring onions.