The homemade almond butter between layers of soft dough makes this sweet yeast bread absolutely irresistible and perfect for breakfast or brunch. It is so easy to make and versatile-feel free to use any nut butter, chocolate spread or pesto for a savoury version.
- Combine spelt bread flour, wholemeal emmer flour and coconut sugar in the bowl of your mixer. Make a well in the center.
- Heat the coconut drink until warm and add in coconut oil. Stir until melted and combined. Dissolve the fresh yeast in the coconut drink.
- Add yeast mixture and eggs, reserving 1 tablespoon to brush, to the well of the flour mixture. Mix on low speed until combined. Increase the speed and knead until elastic and soft, about 7 minutes. Put the kneaded dough in a lightly oiled bowl and cover with plastic film or a clean tea towel and let rise until doubled in size, anywhere from 1 to 2 hours.
- Punch down the dough and divide into 8 portions and shape each into a ball. Roll each dough out to a 15-cm disc. Spread 40 grams of nut butter over the dough, leaving a 1-cm border. Roll up and press edge to seal. Using a sharp knife, cut roll in half lengthwise. With the cut sides facing up, press together one end of each half, one over the other, and continue until you have ‘braided’ the entire roll.
- Place it on a baking sheet lined with parchment paper. Repeat with the rest of the dough balls. Cover with a tea towel and let rise a second time for approximately about 45 minutes.
- Preheat the oven 190C/375F. Brush the Bake the braided bread in the hot oven for about 25-30 minutes until golden brown. Rotate the tray halfway through cooking time, if needed, to ensure even baking.
These deliciously 'clean' breakfast cookies are wholesome make-ahead treats packed with oats, hazelnuts, emmer flour, flaxseed, almond butter, chocolate chips and lightly sweetened with maple syrup. Emmer flour can be substituted with oat flour or gluten-free flour mix to make this recipe gluten-free. Pour a glass of coconut milk, or brew a pot of steaming hot tea and enjoy!
- Preheat oven to 190C/375F. Line baking sheets with parchment paper. Mix the hazelnut meal, flaxseed meal, rolled oats, emmer flour, baking soda, salt, and cinnamon until thoroughly combined.
- Combine the almond butter, flaxseed oil, maple syrup, mashed banana, egg, and vanilla extract in a blender and process a few seconds until well blended.
- Transfer the almond butter mixture to a large bowl and fold in the raisins and chocolate chips. Mix the oat nut mixture into the almond butter mixture. The dough will be thick.
- Scoop up heaping teaspoons of dough and form into balls. Place the dough balls onto the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.
The flavours of almond milk, coconut, raisin and poppy seed pair nicely in these jumbo spelt muffins, that are sweetened with erythritol and coconut sugar. Feel free to substitute spelt flour with the regular wheat flour.
Erythritol is a sugar substitute that looks and tastes like sugar, yet has almost no calories. It is available in both granulated and powdered forms. It is approximately 70% as sweet as sucrose and is safe for people with diabetes.
|Poppy Coconut Filling||Batter|
- Place almond milk, coconut sugar, erythritol, lemon zest, cinnamon, coconut oil, ground poppy seeds, coconut flakes in a saucepan. Bring it to a simmer. Cover and set aside for 30 minutes. Stir in raisins. Preheat the oven to 190C/375F.
- Whisk together flours, baking soda, coconut sugar, erythritol and salt in a mixing bowl. In another bowl, whisk together olive oil, eggs and kefir until well combined.
- Make a well in the flour mixture and pour in the egg mixture. Mix until just incorporated. Divide half of the batter into 6 jumbo muffin cups or 10 regular ones. Fill each muffin with 1 tablespoon of poppy mixture. Save the rest of the filling for other recipes. Now cover them with the rest of batter.
- Bake the muffins in the middle of the hot oven for 30 minutes if using the jumbo muffin pan, and 20 minutes for a regular one, until nicely golden brown.
A light, crunchy and refreshing coleslaw made with red cabbage, leek, cranberries and pine nuts, tossed with a simple yet great Balsamic vinaigrette. It is a perfect accompaniment to almost any hearty meat dish.
Marinated Red Cabbage Slaw with Pine Nuts and Leekadapted from Taste
- Combine cabbage, onion, pomegranate seeds, leek, cranberries, coconut sugar, balsamic vinegar and olive oil in a bowl. Cover and chill for 3 hours or overnight to marinate.
- When ready to serve, add in toasted pine nuts. Season and toss to combine.