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.
- Preheat a fan forced oven to 170C/340F. Line two baking trays with baking paper.
- Toast rolled oats in a skillet over medium-high heat until lightly browned. Remove and cool to room temperature.
- 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.
- 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.
- 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.
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.
- 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.
- 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.
- 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.
- Sprinkle the streusel over the muffins. Bake in the center of hot oven for about 25 minutes until golden brown.
Juicy, sweet persimmons and hearty, fibrous kale are a surprising pair that make a healthy, fruity and delicious salad, which pairs well with a sesame balsamic dressing.
- For the dressing, whisk everything together in a small bowl, and set aside.
- Place chopped kale and shredded carrot in a large mixing bowl. Add in half of the dressing and toss until well combined.
- Add in diced persimmons, sesame seeds and the rest of the dressing. Toss again until well combined. Taste and season.
Adorned with a homemade baby kale pumpkin seed pesto, this creamy and delicious pumpkin soup will warm you up on cold rainy days and can be frozen for later.
- For the pesto, place baby kale, parsley, pumpkin seeds, lemon rind, lemon juice, garlic, olive oil and water in a food processor. Process until smooth. Season with salt and pepper.
- Melt coconut oil in a large saucepan. Add in diced squash, onion, minced garlic and ginger. Cook briefly and sprinkle a pinch of nutmeg. Pour in white wine and broth. Cook, covered, for about 25-30 minutes until tender.
- Using a hand held blender, process soup until smooth. Add in coconut milk and season. Serve the soup warm topped with pesto and if desired, in a roasted pumpkin bowl.
The seedy spelt streusel adds deliciously crunchy texture and a hint of cinnamon to this simple baked fruit dessert. Serve them warm or at room temperature with a dollop of whipped cream. Substitute persimmons with plums or pears as you wish.
Baked Persimmons with Sunflower Seed Spelt Streuseladapted from here
- Prheat the oven to 200C/400F. Cut each persimmon into half. Place persimmon halves, cut side up, in a baking dish.
- In a medium bowl, add spelt flour, ground sunflower seeds, sunflower seeds, raw brown sugar, cinnamon and salt. Rub in butter until moist crumbs form.
- Divide the streusel evenly over the top of the persimmon halves and bake in the middle of the hot oven for 12-15 minutes until golden brown and crisp.