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Coconut Honey Spelt Cookies

Monday, March 16, 2015

The title pretty much sums it up. These cookies are chewy, delicious and probably healthier than your typical cookie because of wholewheat spelt flour. They're made with honey and coconut oil so it's a refined sugar free and dairy free snack. Feel free to use maple syrup or golden syrup, instead of honey, and chia seed egg instead of egg, if you must go vegan.

Coconut Honey Spelt Cookies

adapted from Donna Hay

100 g Coconut oil, at room temperature
145 g Honey
10 package NuNaturals white stevia powder
60 g Applesauce
2 tsp Vanilla extract
1 Large egg
280 g Wholegrain spelt flour
1 tsp Baking soda
1 tsp Anise powder
1 tsp Cinnamon powder
50 g Raw sugar for rolling, optional

Preheat oven to 180C/350F. Place the coconut oil, honey, NuNaturals white stevia, applesauce, vanilla and egg in the bowl of an electric mixer and beat for 4–5 minutes or until thickened and pale.
Add the wholegrain spelt flour, baking soda, and spices and beat until just combined. Refrigerate the dough for 30 minutes or until firm.
Roll tablespoonfuls of the mixture into balls, then roll in the raw sugar and place on lightly greased large baking trays lined with non-stick baking paper, allowing room to spread.
Bake for 10–12 minutes or until golden brown and slightly soft in the centre. For a crunchier biscuit, cook for an extra couple of minutes. Allow to cool slightly on trays before transferring to wire racks to cool completely.

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Spelt Hazelnut Lebkuchen

Saturday, December 20, 2014

Lebkuchen, also called Pfefferkuchen, is a traditional German baked Christmas biscuit, somewhat resembling gingerbread. It is easy to make and has a sweet, spicy, lightly nutty taste.
Potash or pearlash is also known as potassium carbonate. It is an alkaline salt which reacts with water or an acid to create carbon dioxide, which gives baked goods lift. As a substitute, use 1/2 teaspoon baking soda for every teaspoon of potash. The taste of the final product may be different from the original.

Wish everyone a Merry Christmas and a Very Happy New Year. Hope you all enjoy your Holidays!

Dough	Chocolate Icing
125 g Honey 125 g Molasses 0,5 g Pure stevia extract (or 150 g brown sugar) 150 g Coconut oil 150 g Ground hazelnuts 370 g Refined spelt flour 1 tbsp Dutch-process cocoa powder 2 tsp Lebkuchen spice mix 1 tsp Lemon peel, finely grated 1 Egg 2 tsp Potash (alkaline salt) 2 tbsp Cold water	230 g Confectioners sugar 30 g Dutch-process cocoa powder 60 ml Boiling water Chilli threads Pink Peppercorns Sea salt flakes

Place the honey, molasses, raw brown sugar, stevia extract and coconut oil in a small saucepan over low heat. Stir until the coconut oil melts . Set aside for 10 minutes to cool slightly. Transfer to a large mixing bowl.
Add in ground hazelnut, spelt flour, cocoa powder, spice mix, lemon peel and egg. Stir until well combined. Mix the potash with cold water until well blended. Add the mixture to the dough. Knead the dough until smooth. Let it rest, covered with plastic wrap, overnight in the refrigerator.
Preheat oven to 180C/350F. Line 2 baking trays with baking paper. Roll out the dough on a lightly floured surface until 5mm thick.
Use your favourite cookie cutters to cut cookies from the dough. Place on prepared trays. Bake for 15-18 minutes or until golden. Set aside on trays for 5 minutes to cool before transferring to a wire rack to cool completely.
To make the chocolate icing, combine the confectioners sugar and cocoa in a medium bowl. Add the water and stir to a slightly runny paste. Spread icing over each biscuit and sprinkle with chilli threads, pink peppercorns or sea salt. Set aside for 30 minutes to set.

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Kamut Almond Cookies

Friday, April 18, 2014

Made with whole wheat kamut flour and ground almonds, and sweetened with honey and stevia instead of granulated sugar, these cookies, adapted from Taste, are quite filling and so much healthier than most traditional cookies. You won't feel bad eating a few of them at one go with a glass of buttermilk.

60 g Coconut oil, melted
140 g Honey
190 g Kamut grains, ground into flour
10 g Cocoa powder
100 g Almond meal
1 tsp Baking soda
0,5 g Pure stevia extract
1/2 tbsp Ground cinnamon
1 tbsp Freshly finely grated ginger
1 tbsp Milk
Coloured sprinkles

Preheat oven to 180C/350F. Melt coconut oil in a saucepan over medium heat. Increase heat to medium-high. Stir in honey and bring to the boil. Remove from heat. Allow to cool for 10 minutes.
Sift kamut flour, cocoa powder, almond meal, baking soda, stevia extract and cinnamon together into coconut oil mixture. Add in freshly grated ginger and milk. Stir until well combined. Cover and set aside for 1 hour or until dough is firm.
Place sprinkles in a shallow dish. Roll level tablespoons of mixture into balls. Roll balls in sprinkles to coat evenly. Place balls, 3cm apart, on a large parchment-lined baking tray. Bake for about 15 minutes until golden brown. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely.

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Whole Spelt Pfefferkuchen

Monday, December 16, 2013

Pfefferkuchen, also known as Lebkuchen, is a German Christmas spice cookie, similar to gingerbread. There are many regional variations ( the most well-known is the Nürnberger Lebkuchen) to this traditional Christmas treat, but are usually flavoured with honey and spices and containing nuts and citron. Those Pfefferkuchen are not only great with coffee, they are also a wonderful accompaniment with cheese from FineFoodSpecialist, blue cheese particularly, and wine.
Pottasche or pearlash is also known as potassium carbonate (K2CO3). It is an alkaline salt which reacts with water or an acid to create carbon dioxide, which gives baked goods lift.

Whole Spelt Pfefferkuchen

adapted from Eat Smarter

10 g Potash
3 tbsp Warm water
30 g Honey
70 ml Chai
100 g Homemade vanilla sugar
25 g Milk sugar
60 g Coconut oil

125 g Almond, chopped
400 g Whole spelt flour
1 tsp Finely grated lemon zest
2 tsp Cinnamon powder
1/4 tsp Clove powder
1/4 tsp Anise powder
1/2 tsp Cardamom powder
Pinch of cayenne pepper

Dissolve the potash with warm water in a small bowl. Heat the honey and chai in a small pot. Stir in vanilla sugar, milk sugar, and coconut oil. Stir until the mixture is warm and well blended. Remove it from the heat and set aside until ready for use.
Whisk together the chopped almonds, whole spelt flour, lemon zest, and spices in a mixing bowl. Add in dissolved potash and honey-chai mixture. Using a hand mixer fitted with dough hooks, mix at low speed until you have a firm dough.
Place the dough in a large bowl, dust with a little of flour and cover it with a plastic film. Leave it on the kitchen counter for at least 1 week or up to 6 weeks to allow for the development of aroma and flavours.
Thoroughly knead the dough one more time, and place it between two sheets of plastic films. Roll out the dough to a 5-mm / ¼-inch thickness. Cut into diamond shapes or use your favourite cookie cutter to cut out the cookies. Place them on the parchment lined baking trays.
Preheat the oven to 180C/350F. Bake for 8-12 minutes. Remove from the oven and cool in the baking trays briefly. Transfer the cookies on the wire racks to cool completely before storing in the air-tighter containers.

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Spelt Challah

Monday, December 16, 2013

The braided challah is the Jewish holiday bread. This sweet, golden and eggy bread is made in various sizes and shapes, all of which have a meaning. Round loaves are baked for Rosh Hashanah (the Jewish New Year) to symbolize continuity. For extra sweetness, you can add raisins to the dough. The inspiration for this delicious challah comes from whatsonmyplate.

120 ml Water, lukewarm
80 ml Milk, lukewarm
60 ml Coconut oil, melted and cool to room temperature
60 ml Honey
2 Eggs, lightly beaten
560 g White spelt flour
8 g Fine sea salt
20 g Fresh yeast
1 tsp Sesame seeds for topping

In the pan of your bread machine, fill in liquid ingredients, then white spelt flour, salt and the yeast. Select the “Dough” cycle, and press “Start”.
Once the “Dough” cycle is done, transfer the dough onto a lightly floured work surface and knead it briefly. Divide dough into 2 equal portions. Take one portion of dough and divide into 4 equal portions. Roll each piece into a rope. Arrange ropes in a criss-cross pattern and braid into a round.
Place braided round on a parchment-lined baking sheet. Repeat with another half. Or divide another half into 6-7 small portions to make dinner buns. Round up each piece and place them on another baking sheet lined with parchment paper.
Whisk a small egg, brush dough all over and sprinkle the challah with sesame seeds. Let rise again until almost doubled, about 30 minutes.
Preheat oven to 190C/375F. Bake the challah for about 30 minutes, and 22 minutes for the small buns, until golden and the bottom sounds hollow when tapped. Cool the bread on wire rack completely.

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Triple Layered Protein Bars with Peanut Butter and Chocolate

Sunday, December 01, 2013

These deliciously sinful protein bars with three indulgent layers , adapted from The Healthy Foodie, are the ultimate treat if you're craving something substantial, sweet and healthy after a workout to replenish your energy.

Bottom Layer	Middle Layer	Top Layer
200 g Cashewe nuts, soaked overnight 150 g Dried plums 20 g Dutch-processed cocoa powder 20 g Chia seeds 50 g Old fashioned oats 1/4 tsp Salt Splash pure vanilla extract	250 g Creamy peanut butter 140 g Peanut butter flavored protein powder	25 g Dutch-processed cocoa powder 50 g Organic honey 60 g Coconut oil, melted Some salted roasted peanuts, roughly chopped

For the Bottom layer: Drain the soaked cashew nuts and add to the bowl of your food processor together with dried plums. Process until the mixture turns into a sticky paste. Add the rest of the ingredients and process until well combined. Press to the bottom of a 28 x 12-cm loaf pan lined with parchment paper.
For the Middle layer: Beat the creamy peanut butter until smooth and light. Add in peanut butter protein powder and process until just incorporated. Press the mixture evenly on top of the bottom layer of chocolate and nuts.
Top layer: In a small mixing bowl, gently mix together the cocoa powder, honey, and melted coconut until smooth and creamy. Spread evenly on top of peanut butter layer. Sprinkle chopped peanuts over the top and place, covered with a plastic film, in the refrigerator for at least 4 hours before cutting into bars.

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Mega Healthy Oat Pearsauce Bread

Wednesday, November 13, 2013

Moist, dense, flavourful breakfast bread made with organic old-fashioned oats, nuts, seeds, cranberry juice, homemade chai pearsauce and lightly sweetened with honey. It's wheat and gluten free, and it's easy to veganize.

150 g Organic rolled oats
140 g Sunflower seeds
85 g Hazelnuts
20 g Ground flax seeds
15 g Psyllium husks
40 g Chia seeds
1 tsp Cinnamon powder
1/4 tsp Salt
40 g Organic honey
320 g Chai pearsauce
185 ml Organic unsweetened cranberry juice

Whisk together the rolled oats, sunflower seeds, hazelnuts, flax seeds, psyllium husks, chia, cinnamon and salt in a bowl.
Stir honey, pearsauce and cranberry juice together in another mixing bowl. Add in dry mixture and stir until all well blended.
Pour into a standard-size loaf pan lined with parchment paper. Cover with a clean kitchen towel and set aside for an hour.
Preheat the oven to 180C/350F. Bake the bread in the middle of the hot oven for about 30 minutes. Remove the bread from the loaf pan and place it in a parchment lined baking tray. Return it to the oven and bake for another 30 minutes. Cool the bread on a wire rack for an hour before slicing.