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Emmer Breakfast Cookies

Thursday, January 19, 2017

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!

100 g Hazelnut meal
50 g Flaxseed meal
150 g Rolled oats
35 g Emmer flour
1 tsp Baking soda
1/2 tsp Salt
1 tsp Cinnamon powder

160 g Almond butter
30 ml Flaxseed oil
80 g Maple syrup
1 Large ripe banana, mashed
1 Large egg
1 tsp Vanilla extract
50 g Raisins
60 g Dark chocolate chips

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.

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Einkorn Almond Linzer Cookies

Wednesday, December 21, 2016

These jam-filled Linzer cookies satisfy the sweet craving and just happen to be healthy because of the use of wholegrain einkorn flour and stevia-sweetened jam. The Linzer cookie, originated in the city of Linz, is based on the Linzertorte, one of the most famous and beloved holiday classics in Austria.

Einkorn Almond Linzer Cookies

adapted from Küchen Götter

150 g Blanched almonds, ground
150 g Einkorn berries, milled into flour
1/2 tsp Cinnamon powder
1/2 tsp Clove powder
Pinch of salt
150 g Butter, softened
50 g Powdered sugar
1 Egg, medium
1/2 tsp Vanilla powder
Stevia sweetened strawberry jam for filling
Powdered sugar for dusting

Whisk together the ground almonds, einkorn flour, cinnamon, clove and salt in a bowl.
Beat butter and powdered sugar until light and fluffy, about 3 minutes. Beat in the vanilla powder and egg. Finally beat in flour mixture on low speed until the dough starts to come together. Place onto a work surface lightly dusted with flour and shape into a flat disk. Wrap in a plastic and chill for 2 hours.
Line two baking sheets with parchment paper. Roll the dough between 2 sheets of baking paper to 3-mm thick and cut out cookies with a 5-cm heart-shaped cutter. Place them on the prepared baking sheets. Use a smaller round cookie cutter to cut out the centers of half of the cookies on the baking sheet. Reroll any scraps and cut out the remaining cookies. You will have 70 cookies. Chill for 15 minutes.
Preheat the oven to 150C/300F. Bake cookies, one sheet at time, until edges are golden, 10 minutes. Let cookies cool on sheet 2 minutes. Transfer cookies to a rack to cool completely. Spread jam on the flat side of each solid cookie. Dust the top of the cut-out cookies with powdered sugar and press the flat sides together.

Wishing you and your family all the warmth this Holiday Season has to offer. Have a very merry Christmas and a New Year filled with peace, love and happiness!

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Cinnamon Apple Oatmeal Spelt Cookies with Chocolate Chips

Wednesday, October 26, 2016

If you're after something sweet, yet light, you will love these delicious autumnal spelt oat cookies. The ingredients in these cookies are natural and healthy. Besides the amazing taste, these cookies will also fill your kitchen with the autumn's warm, sweet, cozy flavours and smell.

120 g Spelt bread flour
1 tsp Baking powder
1/3 tsp Sea salt
1 tsp Cinnamon powder
1/4 tsp Nutmeg powder
200 g Rolled oats

2 tbsp Coconut oil, softened
50 g Coconut sugar
1 Large egg
6 tbsp Homemade applesauce
1 tbsp Maple syrup
1 tsp Vanilla powder
1 Apple, peeled and diced
50 g Dark chocolate chips

In a mixing bowl, whisk together the spelt bread flour, baking powder, salt, and spices. Stir in rolled oats. Set aside.
Cream the softened coconut oil and coconut sugar. Add in egg, applesauce, maple syrup and vanilla powder. Beat until well combined.
Gradually stir in flour mixture until just incorporated. Fold in diced apples. Drop tablespoons of mixture onto baking tray lined with parchment paper, allowing room for spreading. Top each with a few of chocolate chips. Bake for 15 to 20 minutes or until lightly golden. Stand for 5 minutes, then transfer to a rack to cool.

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Puffed Quinoa, Hemp and Chocolate Bars - Vegan, Gluten-free, Grain-free

Wednesday, September 07, 2016

Packed full of wholesome ingredients, these tasty nutritional powerhouses are so easy to make and a perfect healthy snack on the go. Instead of using puffed quinoa, you could use puffed amaranth or puffed rice in this recipe.

50 g Puffed quinoa
30 g Shelled hemp seeds
1/2 tsp Vanilla powder
30 g Unsweetened cocoa powder
100 g Maple syrup
80 g Coconut oil

Line a 22cmx14cm rectangular pan with a large sheet of plastic wrap, with extra plastic hanging over edges of the pan. Stir together the puffed quinoa, hemp seeds, and vanilla powder in a bowl.
In a saucepan, add cocoa powder, maple syrup and coconut oil. Heat over the medium heat until the mixture is melted and smooth.
Pour over the amaranth mixture and stir until evenly coated. Transfer the mixture to the prepared pan and press down firmly with the back of a wooden spoon.
Cover with plastic and refrigerate for 1 hour or until set. Cut into bars to enjoy.

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Spelt Almond Bakewell Slices

Wednesday, August 10, 2016

A classic English shortcrust pastry, adapted from taste, with a hidden layer of raspberry jam, on top of which is a almond-flavoured cake and a topping of flaked almonds. It freezes well and makes a wonderful treat for afternoon tea.

Pastry	Almond Cake
180 g Butter, chilled and diced 2 tbsp Raw brown sugar 1/2 tsp Vanilla powder 1 Large Egg yolk 280 g White spelt flour 1 tbsp Iced water	150 g butter, softened 100 g Raw brown sugar 1/2 tsp Vanilla powder 3 Eggs 150 g Almond meal 50 g White spelt flour 1/2 tsp Baking powder 150 g Raspberry jam 40 g Flaked almonds

Make Sweet Shortcrust Pastry: Place flour, sugar, vanilla powder and butter in a food processor. Process until mixture resembles fine crumbs. Add yolk and iced water. Process until pastry just comes together, adding extra water if necessary. Turn out pastry onto a lightly floured surface. Knead gently until smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
Grease and line a 28cm square springform pan. Press the pastry into the bottom of the prepared pan. Prick the base with a fork and refrigerate for 30 minutes.
Preheat oven to 180C/350F. Line pastry case with baking paper. Fill with pie weights or uncooked beans and blind-bake for 10 minutes. Remove the beans and paper. Bake for 7 to 8 minutes or until base is light golden. Set aside to cool slightly. Spread the pastry case with raspberry jam, leaving a 1cm gap around the edge. Reduce oven temperature to 160C/320F.
Cream butter, raw sugar and vanilla powder until light and fluffy. Beat in eggs, one at a time. Beat in almond meal, spelt flour and baking powder. Spread the filling over the jam and sprinkle with flaked almonds.
Bake for about 40 minutes until nicely golden brown and the filling is just firm to the touch. Stand in pan to cool completely. Cut into slices and serve.

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Goat Whey Workout Bars with Almond, Chia and Oats

Thursday, May 05, 2016

Fiber-rich complex carbohydrates in organic oats are combined with protein-rich goat milk protein powder, almond flour and healthy fat from coconut oil. This is a healthy and delicious treat that promotes muscle growth and aids in recovery after a long hard workout. I have used stevia syrup here, but maple syrup or honey will work just great. If you are not fancy for diary-based protein, hemp protein and pumpkin seed protein are great alternatives.

120 g Rolled oats, toasted and ground into flour
60 g 100% Goat whey protein, vanilla flavoured
100 g Almond flour
30 g Chia seeds
60 g Coconut oil, melted
130 g Light coconut milk
3 tbsp Plain stevia syrup

To toast oats, cook in a dry skillet over medium-high heat, stirring occasionally, for 5 minutes or until they are golden brown. Set aside to cool, then grind into flour.
Grease and line a 22cmx14cm rectangular pan with a plastic wrap.
Combine toasted oat flour, goat whey powder, almond flour and chia in a bowl. Set aside. In a saucepan, add in coconut oil, coconut milk and stevia syrup. Heat gently over low heat, stirring occasionally, until coconut oil melted and the mixture well combined.
Pour into the dry ingredients and thoroughly mix until everything is well combined. Press the mixture into the prepared pan and chill for at least 2 hours or overnight until firm. Slice and enjoy.

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Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)

Thursday, April 28, 2016

Made with sesame, poppy seeds, coconut, roasted peanuts and maple syrup, these nutty seedy bars are chewy and packed with fiber and flavour. They can be made up to 3 days ahead and stored in an airtight container.

Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)

adapted from Bon Appetit

150 g A mix of white and black sesame seeds
35 g Poppy seeds
60 g Unsweetened shredded coconut
40 g Unsalted, roasted peanuts
A large pinch of salt
70 g Maple syrup
2 tbsp Creamy peanut butter
1/4 tsp Vanilla extract

Preheat oven to 180C/350F. Butter a regular glass baking dish and line with parchment paper, leaving a generous overhang on all sides.
Mix sesame, poppy seeds, coconut, peanuts, and salt in a large bowl. Mix maple syrup, peanut butter, and vanilla in a small bowl. Add to sesame seed mixture and mix well.  
Scrape mixture into prepared baking dish and press firmly into an even layer. Bake until golden brown around the edges, 20–25 minutes. Transfer to a wire rack and let cool until firm, 30–40 minutes. Lift out of baking dish (if it starts to crumble, let cool longer) and cut into 16 bars. Let cool completely.

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Vegan Gluten Free Date Squares

Wednesday, April 06, 2016

Incredibly delicious and healthy vegan and gluten free oat-buckwheat bars packed with a creamy gooey date filling and a chewy crust that makes a lovely sinless snacking option.

Vegan Gluten Free Date Squares

adapted from Ricardo Cuisine

Filling	Crumble
250 g Dates, pitted and chopped 200 ml Water 1 tbsp Lemon juice 1/4 tsp Baking soda 50 g Leftover cranberry preserves, optional	90 g Rolled oats 110 g Buckwheat flour 1 tbsp Coconut sugar 1/2 tsp Baking powder Pinch of salt 1/2 tsp Cinnamon powder 120 g Coconut oil, softened

Preheat the oven to 180C/350F. Line a 8-inch rectangular baking pan with parchment paper.
In a saucepan, bring the chopped dates, water, and lemon juice to a boil. Add the baking soda and simmer for about 5 minutes, stirring constantly with a wooden spoon, until the dates have fallen apart. Let cool.
In a bowl, combine the rolled oats, buckwheat flour, coconut sugar, baking powder, salt and cinnamon powder. Add the coconut oil and mix until you have a crumble like mixture. .
Spread half the mixture in the pan and press firmly. Spread with the cranberry jam if using and the date mixture. Cover with the remaining crumble and press lightly. Bake for about 30 minutes or until the crumble is golden brown. Let cool completely on a wire rack before slicing.

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Oatmeal Banana Coconut Breakfast Cookies

Tuesday, March 22, 2016

A healthy and delicious breakfast on the run or lunchbox snack. These cookies are gluten-free, energy packed and lightly sweetened with an overripe banana and stevia.

200 g Coconut oil
10 g NuNaturals white stevia powder
10 drop Vanilla flavoured liquid stevia
Pinch of salt
1 Large egg
1 Large over ripe banana, mashed
400 g Rolled oats
1 tsp Baking powder
50 g Chocolate chips

Preheat the oven to 170C/340F, fan forced. Line two baking sheets with parchment paper.
Beat coconut oil with stevia powder, liquid stevia and salt until softened and fluffy. Beat in egg and mashed banana.
Stir in rolled oats, baking powder and chocolate chips until well combined. Scoop up heaping teaspoons of dough, and form into balls with your hands and place the dough balls onto the prepared baking sheets, about 1-inch apart.
Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from oven and allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

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Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

Monday, March 07, 2016

These healthy almond chocolate cookie squares are grain-free, gluten-free, dairy-free (if using vegan chocolate chips or cacao nibs) and sugar optional. But despite being so healthy, they taste freaking delicious!

Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

adapted from simply vintage girl

250 g Finely ground blanched almond
1/3 tsp Sea salt
1 tsp Vanilla powder
1/2 tsp Baking soda
80 g Coconut oil, melted and cooled to room-temperature
2 Eggs, medium
2 tbsp Maple syrup or liquid stevia
100 g Dark chocolate chips (or cacao nibs)

Preheat the oven to 180C/350F. Line a baking tray with parchment paper.
Combined ground almond, sea salt, vanilla powder and baking soda in a mixing bowl. In another bowl, whisk together the melted and cooled coconut oil, eggs, and stevia or maple syrup.
Pour the egg mixture into the almond mixture and mix until thoroughly combined. Stir in the chocolate chips or cacao nibs.
Place the dough on the prepared baking tray and shape the dough with your hands into a square or circle.
Bake for about 20 minutes, until golden brown. Remove and cool on a wire rack for about 10 minutes and cut into squares.

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Grain-free, Sugar-free Hazelnut Cookies

Sunday, January 10, 2016

These chocolate hazelnut cookies are grain free, gluten free and refined sugar free. Easy to make and a great one to put all the excess holiday baking ingredients to good use.

Grain-free, Sugar-free Hazelnut Cookies

adapted from here

120 g 70% Dark chocolate, chopped
10 drop Liquid chocolate flavoured stevia
10 g NuNaturals white stevia powder
1 pinch of Cinnamon
1 pinch of Cloves
250 g Finely ground hazelnuts
2 Extra large egg whites
1 pinch of Salt
1 tbsp Rum
200 g Milk couverture, chopped
Sprinkles, optional

Place the chopped dark chocolate in a heat-proof bowl set over a saucepan of barely simmering water. Stir frequently until chocolate is just melted, turn the heat off and stir in chocolate flavoured liquid stevia.
Combine the white stevia powder, spices, and finely ground hazelnuts. Set aside.
Beat the egg whites and salt until stiff. Gradually add in hazelnut mixture and fold to combine. Now add in melted chocolate and rum. Form into a ball and wrap in a plastic wrap. Refrigerate for 1 hour.
Remove the dough from the refrigerator and roll it out between two sheets of parchment paper to a thickness of 1-cm. Cut out the cookies with your favourite cookie cutters. Place the cookies on two parchment-lined baking sheets. Leave them on the kitchen counter to dry overnight.
Next day preheat the oven, with the fan on, to 180C/350F. Bake the cookies for about 7 minutes. Remove the cookies from the sheets and cool them on a wire rack.
Melt the chopped milk couverture in a double-boiler. Dip the cooled cookies halfway into the melted chocolate and place it on waxed paper. Garnish with sprinkles if using.

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White Hot Chocolate Almond Snowballs

Friday, December 18, 2015

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.

140 g Unsalted butter, softened
100 g 4% Cream cheese, softened
90 g White hot cocoa mix (I used NESTLÉ)
4 packet NuNaturals white stevia powder
5 drop Vanilla flavoured liquid stevia
120 g Refined white spelt flour
100 g Blanched almond flour
1/4 tsp salt
Additional powdered sugar for rolling

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.
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.
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.
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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Emmer Breakfast Cookies

Einkorn Almond Linzer Cookies

Einkorn Almond Linzer Cookies

Cinnamon Apple Oatmeal Spelt Cookies with Chocolate Chips

Puffed Quinoa, Hemp and Chocolate Bars - Vegan, Gluten-free, Grain-free

Spelt Almond Bakewell Slices

Goat Whey Workout Bars with Almond, Chia and Oats

Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)

Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)

Vegan Gluten Free Date Squares

Vegan Gluten Free Date Squares

Oatmeal Banana Coconut Breakfast Cookies

Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

Grain-free, Sugar-free Hazelnut Cookies

Grain-free, Sugar-free Hazelnut Cookies

White Hot Chocolate Almond Snowballs

Angie

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Einkorn Almond Linzer Cookies

Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)

Vegan Gluten Free Date Squares

Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

Grain-free, Sugar-free Hazelnut Cookies

Angie

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Recipes Archive

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