Peanut Butter Red Currant Bars

Saturday, September 15, 2018 | © 2018 | | © 2018 |

An easy peanut butter jam bar recipe with almond oat base sweetened with dates and spread with a layer of red currant jam, then swirled with peanut butter. A simple and delicious dessert that's sure to satisfy both kids and adults.

  • 150 g Rolled oats
  • 70 g Almond paste, cubed
  • Pinch of sea salt
  • 120 g Dried dates, pitted and chopped
  • 5 tbsp Coconut oil, melted
  • 2-3 tbsp Water
  • 400 g Red currant jam
  1. Line a 24x28 rectangular pan with baking paper. Preheat oven to 180C/350F. Place oats, cubed almond paste, pinch of salt, chopped dates, melted coconut oil and water in a food processor. Pulse a few times until the mixture comes together.
  2. Spread the mixture firmly into the prepared pan and press firmly. Bake the base until lightly golden, about 15 minutes.
  3. Spread the red currant jam over and drop the slightly melted peanut butter over the jam, and then use a butter knife to swirl the two together.
  4. Return the pan to the oven and bake for another 20 minutes until the filling is almost set. Cool completely on a wire rack before slicing. | © 2018 | | © 2018 | | © 2018 |

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Vegan, GF, DF Blueberry Buckwheat Hazelnut Muffins

Saturday, September 08, 2018 | © 2018 | | © 2018 |

These triple coconut buckwheat muffins are perfect for breakfast, or anytime snack. The combination of protein and fiber-packed buckwheat seed, ground hazelnut and coconut products make these muffins a perfect gluten-free, grain-free and dairy-free treat.

  • 70 g Coconut oil, melted
  • 200 ml Coconut milk
  • 110 g Coconut syrup
  • 30 ml Freshly squeezed lemon juice
  • 1 tsp Vanilla extract
  • 150 g Buckwheat flour
  • 150 g Hazelnut meal
  • 2 tsp Baking powder
  • 1/3 tsp Baking soda
  • Pinch of sea salt
  • 120 g Fresh or frozen blueberries
  1. Preheat oven to 180C/350F. Line a jumbo 6-hole muffin pan with paper cups. Melt coconut oil, add in coconut milk, coconut syrup, lemon juice and vanilla extract. Whisk until well combined.
  2. Mix together the buckwheat flour, hazelnut meal, baking powder, baking soda and salt in another bowl. Sift the flour mixture into the coconut mixture. Mix until just incorporated.
  3. Gently fold in blueberries and divide the batter among the paper cups. Bake in the middle of hot oven for 25 minutes until nicely golden. | © 2018 | | © 2018 |

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Homemade Harvest Herb Salt

Saturday, September 01, 2018 | © 2018 | | © 2018 |

Preserve your herb harvest by making flavourful herb salt. I used Himalayan pink salt, and a mix of herbs of sage, rosemary, thyme, parsley and oregano, but you can use whatever combos you love with different salts. It's easily customizable and makes great gifts.

  • 2-3 cup Fresh herbs such as sage, rosemary, thyme, parsley, oregano, or any herb you like
  • 5 Garlic cloves, peeled
  • 1/2 cup Himalayan pink salt or sea salt
  1. Wash the herbs and remove coarse stems and any discolored leaves. Dry thoroughly.
  2. Place the herbs, garlic and salt in a food processor and pulse until you have a coarse grind. Don't over do it, you don't want a paste or puree. You can use a sharp knife to chop everything until you have a coarse mixture.
  3. The salt will be slightly wet at this point. Spread the salt on a baking tray and let it dry for a couple of hours. You can also preheat the oven to 120F/50C. Turn it off, then place in the baking tray and let it sit until it is dry to the touch. Store the herb salt in a glass jar and use as you wish. The juicy vine ripened tomatoes
    taste particularly sweet with this herb salt. | © 2018 | | © 2018 |

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Red Currant Upside Down Cake with Red Wheat and Buckwheat

Thursday, August 23, 2018 | © 2018 | | © 2018 |

This easy, delicious red currant cake is lightly sweetened with coconut sugar and made with a mix of home milled red wheat and buckwheat flour. It is a simple and delicious way to enjoy summer fruit.

  • 150 +20 g Unsalted butter, softened
  • 100+20 g Coconut sugar
  • 300 g Red currants, stripped from their stalks
  • 2 Large eggs, room-temperature
  • 1 tsp Vanilla extract
  • 150 g Red wheat berries, milled into flour
  • 100 g Buckwheat berries, milled into flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 tsp Nutmeg powder
  • 1/2 tsp Cinnamon powder
  • Pinch of sea salt
  • 2 tbsp Berentzen red currant liquor
  • 120 ml Kefir
  • 2 tbsp Sunflower seeds, optional
  1. Preheat oven to 180C/350F. Line the bottom of a 26-cm springform pan with parchment and grease with 20 grams of butter. Sprinkle the coconut sugar over, then place in the stripped currants.
  2. Cream 150 grams of unsalted butter and 100 grams of coconut sugar until light and fluffy. Add in eggs, one at a time, beating until fully incorporated. Stir in vanilla extract.
  3. Whisk together the milled red wheat, buckwheat, baking powder, baking soda, spices and salt. Beat in half of the flour mixture, then red currant liquor and kefir until roughly combined. Now beat in the rest of the flour mixture until smooth. Spread batter over the currants, smoothing top with a spatula. Sprinkle with sunflower seeds if using.
  4. Bake for 35-40 mins until a skewer inserted into the centre of cake comes out clean. Cool in the pan for 5 minutes before inverting onto a serving plate. Dust with a little of icing sugar if desired. | © 2018 | | © 2018 |

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Baked Cauliflower Falafel with Almonds and Broccoli Seed Sprouts

Thursday, August 16, 2018 | © 2018 |

Falafel gets a healthy makeover! These flavourful baked falafels are better than the real deal, because they are made with cauliflower, broccoli sprouts, white beans, almonds and einkorn flour! It makes a great lunch paired with salad greens, extra roasted cauliflowers, Feta and a refreshing yoghurt dressing.

Cauliflower FalafelCumin Roasted CauliflowerSalad & Yoghurt Dressing
  • 100 g White beans, cooked
  • 150 g Cauliflower florets
  • 1 clove Garlic, peeled
  • 2 tbsp Broccoli seed sprouts
  • 1 Egg, medium
  • 30 g Almonds, ground
  • 60 g Einkorn flour
  • 1/4 tsp Baking powder
  • 1/4 tsp Chilli flakes
  • 1/2 tsp Cumin seed powder
  • 1 tsp Salt
  • 1 tsp Olive oil
  • 500 g Cauliflower, cut into 5cm florets
  • 1 tbsp Olive oil
  • 1 tsp Cumin seeds
  • Salt and black pepper
  • 200 g Plain full fat yoghurt
  • 1 clove, Garlic, minced
  • 2 tbsp Freshly squeezed lemon juice
  • 1 tsp Olive oil
  • 2 tbsp Broccoli seed sprouts
  • Salt and white pepper
  • 80 g Salad greens
  • 1 Onion, peeled and sliced
  • 2-3 Cherry radishes, cut into wedges
  • 50 g Feta, crumbled
  1. Preheat the oven to 200C/400F. Line a baking tray with baking paper. Brush the baking paper with half of the olive oil.
  2. Drain the white beans and place them in a processor together with cauliflower florets, garlic, broccoli seed sprouts and egg. Process all the ingredients until smooth. Add in ground almonds, einkorn flour, baking powder, chilli flakes, cumin powder, and salt. Process again until well combined.
  3. Using 2 tablespoons to form 10 falafels and place them on the prepared baking tray. Brush the falafels with the remaining olive oil. Bake in the middle of hot oven for 30 minutes until lightly golden brown.
  4. In a large bowl, toss the cauliflower, oil, and cumin to coat. Season to taste with salt and freshly ground black pepper and toss again to coat well. Arrange cauliflower in a single layer on a large, heavy baking tray and roast in 200C/400F hot oven for 30 mins, or until tender and golden brown.
  5. Mix yoghurt, minced garlic, lemon juice, olive oil, and broccoli seed sprouts together. Season with salt and white pepper powder.
  6. Place salad greens, sliced onions and cherry radishes on a serving platter. Crumble the feta over and top with cauliflower falafels. Serve with cumin cauliflowers and yoghurt dressing. | © 2018 |

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Blueberry Mango Curd Tart

Thursday, August 09, 2018 | © 2018 | | © 2018 |

This deliciously fruity mango curd blueberry tart recipe is the perfect summer dessert to bring to your next family gathering or neighborhood bbq party. The quality of mango makes the difference in this dessert, so make sure you get good quality sweet ripe mangoes from your grocery stores.

IngredientsMango Curd
  • 40 g Coconut flakes
  • 100 g Einkorn flour
  • 100 g Cold unsalted butter, diced
  • 30 g Powdered sugar
  • Pinch of sea salt
  • 250 g Fresh blueberries
  • Thyme leaves
  • 1 Large ripe mangoes, peeled, chopped
  • 2 tbsp Raw sugar
  • 2 tbsp Lime juice
  • 3 Egg yolks
  • 1/2 tbsp Cornstarch
  • 75 g Butter, diced
  1. Pulse together flour, coconut, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up side of 8-inch tart pan with floured fingers, then freeze until firm, about 10 minutes. Bake until golden, about 25 minutes, then cool completely in pan on a rack.
  2. While the crust bakes, prepare the filling. Blend mangoes, raw sugar and lime juice until smooth. Transfer to a medium saucepan. Whisk in egg yolks and cornstarch. Place over medium-low heat. Stir constantly for 6 to 8 minutes or until mixture thickens and coats the back of a spoon. Remove from heat. Add butter, one piece at a time, whisking until combined.
  3. Pour mango curd into the crust. Refrigerate for 6 hours, or overnight until firm. Top with blueberries and garnish with thyme leaves. Dust with extra icing sugar if you like. | © 2018 | | © 2018 |

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Einkorn Aronia Buns with Coconut Filling

Thursday, August 02, 2018 | © 2018 | | © 2018 |

Nothing is better than fresh homemade bread! These sweet, soft bread buns with a buttery coconut filling are so yummy that I can't stop eating them. The dough, made with a mix of einkorn and wheat flour, aronia powder and coconut milk, is tender, soft and full of flavour. You can replace aronia powder with green tea, beet or moringa powder.

Coconut FillingDough
  • 50 g Unsalted butter, softened
  • 50 g Raw sugar
  • 1 Egg, at room-temperature
  • 100 g Desiccated coconut
  • 50 g Coconut milk, at room-temperature
  • 180 ml Coconut milk, lukewarm
  • 1 Large egg
  • 40 g Raw sugar
  • 170 g Einkorn flour
  • 100 g Bread flour
  • 1 tbsp Aronia powder
  • 5 g Dried yeast
  • 1/3 tsp Sea salt
  1. Cream butter and raw sugar until fluffy. Beat in egg until combined. Add in desiccated coconut. Stir to combine. Add in coconut milk until well incorporated. Cover with a plastic wrap and set aside until ready for use. In the bowl of your stand mixer attached with a dough hook, add coconut milk, egg, raw sugar, einkorn, bread flour, yeast and salt. Mix everything at slow speed just until flour is moistened. Turn speed to medium. Knead the dough until it is smooth and gathering in the center, about 8 minutes.
  2. Shape the dough into a ball. Grease the mixing bowl with a little bit of oil. Return the dough to the bowl. Cover the bowl with a kitchen towel and set it on a warm place for an hour or until doubled in size. Grease a 26-cm springform pan with butter.
  3. Divide the dough into 8 equal portions. Lightly dust the work area with flour and roll each portion into a rectangle that is about 5mm thick.
  4. Spread 1/8 of the coconut filling on the dough, leaving about 1cm border on sides. Roll the log tightly and pinch the seams and the ends to seal.
  5. Position the log with the seam side down. Using a knife, start to slice each log vertically leaving about 1/4 inch on one end uncut. Rotate the two split logs so that the cut sides are facing up. Gently twist the two cut logs together in a spiral manner, as if braiding. Form a coil and tuck the end under it. Place into the springform pan
    . Repeat with other logs. Cover and let rise for an hour.
  6. Preheat oven to 180C/350F. Brush the surface of the rolls with the egg wash. Bake for 20-25 minutes or until rolls are golden brown. | © 2018 | | © 2018 |

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Lime Loaf Cake with Silken Tofu and Candied Ginger

Thursday, July 26, 2018 | © 2018 | | © 2018 |

Delicious and healthy homemade lime cake from scratch with silken tofu and candied ginger. I have topped the cake with a sprinkle of mixed sesame seeds, instead, you can drizzle a lime icing (100 g icing sugar+2 tbsp lime juice) over the cake once it's completely cooled.

  • 300 g Silken tofu
  • 1 Organic lime
  • 50 g Candied ginger, finely chopped
  • 300 g Fine spelt flour
  • 2 tsp Baking powder
  • Pinch of salt
  • 100 ml Sunflower oil
  • 100 g Coconut sugar
  • 2 Eggs
  • 1 tsp Vanilla paste
  • 1/2 tbsp Sesame seeds for topping
  1. Preheat the oven to 180C/350F. Line a 22cmx11cmx9cm loaf pan with baking paper.
  2. Place silken tofu in a mixing bowl. Rinse the lime with hot water and dry with a clean kitchen towel afterwards. Finely grate the lime zest, then squeeze the juice and add both to the silken tofu. Puree the ingredients with an immersion blender. Fold in finely chopped candied ginger.
  3. Mix together the spelt flour, baking powder and salt. Whip oil, coconut sugar, eggs and vanilla paste until creamy, about 5 minutes. Fold in silken tofu mixture, then add in flour mixture in 2-3 additions. Mix until just incorporated.
  4. Spread the batter into the prepared loaf pan and smooth the top. Sprinkle the sesame over and bake for 50-60 minutes. Remove and cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely. | © 2018 | | © 2018 |

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Mango Curd Bread

Thursday, July 19, 2018 | © 2018 |

A lightly sweetened yeast bread filled with homemade mango curd. Perfect to go with a cup of tea for a satisfying and delicious breakfast. Mango curd filling can be replaced with lemon curd or vanilla custard. If you fancy a richer bread roll, use cinnamon roll dough instead.

  • 300 g Refined spelt flour
  • 5 g Dried yeast
  • 40 g Raw sugar
  • 1/2 tsp Salt
  • 180 ml Milk, 35C/95F
  • 35 g Butter, softened
  • 120 g Mango curd
  • 1/2 Egg, for glaze
  1. Combine flour, dried yeast, raw sugar, salt, warm milk, and butter in the bowl of a stand mixer. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary. Increase speed to medium and knead for 5 minutes until soft and elastic.
  2. Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise in a warm, draft-free place until doubled in size, about an hour.
  3. Grease a 6-cavity jumbo muffin tin with butter. Remove the towel or plastic wrap and gently punch down the dough. Divide the dough into 6 portions. Shape each into a ball. Cover with the damp cloth for 10 minutes.
  4. Flatten each ball and roll into a disc. Place 20 grams of mango curd in the middle of the disc. Pinch the seams to seal. Place it in the muffin cup. Repeat with the rest of dough balls.
  5. Cover with a towel or plastic wrap and let rise for 45 minutes at room temperature. Preheat oven to 190C/375F. Brush the tops with bread with egg. Bake the bread for 20 to 22 minutes or until golden brown and cooked through. | © 2018 | | © 2018 |

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Beluga Lentil Salad with Padrón Peppers and Sweet Potatoes

Wednesday, July 11, 2018 | © 2018 |

This feel-good salad with two of my favorite things, lentils and sweet potatoes, partnered with heirloom peppers and sundried tomatoes to create a dish that's filling, healthy and delicious. By providing both high fiber and protein, the lentils make this salad filling enough to be a meal by itself or a side dish with your favourite grilled chicken or salmon.

  • 250 g Beluga lentils
  • 700 ml Water
  • 600 g Sweet potatoes, peeled and cut into thick slices
  • 250 g Padrón peppers
  • 2 tbsp Olive oil
  • 3 Sundried tomatoes, sliced
  • 3 Cherry radishes, sliced
  • 1 tbsp Chives, chopped
  • Lollo Bianco
  • 1 tbsp Sherry vinegar
  • 1 tbsp Fresh lemon juice
  • 5 tbsp Olive oil
  • 1 clove Garlic, minced
  • 1 tsp Fresh thyme leaves
  • Sea salt and freshly ground black pepper
  1. Rinse beluga lentils under running water. Drain and place them in a medium saucepan. Add the water and bring it to a simmer over medium-high heat. Continue to cook them over low heat, stirring occasionally and adding liquid if necessary, until the lentils are tender but not mushy, 25-30 minutes.
  2. While lentils cook, preheat oven to 200C/400F. Toss the sweet potato slices with 1 tbsp of olive oil and season with salt and pepper. Arrange them in a single layer on a parchment-lined baking tray. Bake for 30 minutes until golden brown.
  3. Toss padrón peppers with 1 tablespoon of olive oil until completely combined. Roast at 200C/400F for 10-15 minutes until the pepper skins start to blister and brown. Sprinkle them with a little sea salt.
  4. To prepare the salad dressing, combine all of the ingredients and whisk until thoroughly blended.
  5. Drain lentils and place them in a large bowl. Add in sliced dried tomatoes, cherry radishes and chopped chives. Pour in half of the dressing and toss until combined.
  6. Arrange lollo bianco in two salad bowls or one large platter, then top with roasted sweet potatoes, beluga lentils and padrón peppers atop. Serve with the rest of dressing. | © 2018 | | © 2018 |

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No Bake Kiwi Cake - Vegan, DF, GF

Tuesday, July 03, 2018 | © 2018 | | © 2018 |

This delicious vegan Kiwi Cake, adapted from here, is gluten, dairy, refined sugar free. The crust is made with dried figs, almonds and lime juice, then topped with maple syrup sweetened cashew coconut cream and garnished with a layer of kiwi fruit.

  • 150 g Dried figs or dates, roughly chopped
  • 100 g Almond slices, toasted
  • 5 ml Freshly squeezed lime juice
  • 250 g Cashew nuts
  • 35 ml Freshly squeezed lime juice
  • 40 ml Freshly squeezed lemon juice
  • 75 ml Maple syrup
  • 120 g Coconut oil, at room-temperature
  • 2 Kiwis
  1. Line a 20x11cm loaf pan with baking paper. Place chopped dried figs and toasted almond slices in a food processor. Process until finely chopped. Add in lime juice and process until a sticky mixture forms. Press the sticky mixture evenly into the bottom of the loaf pan.
  2. Place cashew nuts, freshly pressed lime and lemon juice, maple syrup and coconut oil in a food processor and process until smooth and creamy. Pour the filling onto the crust and smooth the surface.
  3. Peel and cut the kiwis into slices. Arrange the kiwi slices on top and chill for 2 hours or overnight until set. | © 2018 | | © 2018 |

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Black Rice with Cauliflower Hummus

Tuesday, June 26, 2018 | © 2018 |

Black rice, leftover roasted chicken, and a veggie boosted roasted hummus with cauliflowers - a healthy and flavour-packed meal ready in 40 minutes. If you aim to go vegan, just leave out the chicken or use any desired vegetarian protein, like seitan or tempeh.

Black Rice with Leftover ChickenCauliflower Hummus
  • 200 g Black rice
  • 450 ml Water
  • Leftover roasted chicken, diced
  • 2 tsp Olive oil
  • 1 tsp White balsamic vinegar
  • Salt and pepper
  • 700 g Cauliflower, trimmed, cut into florets
  • 3 tbsp Olive oil plus extra to drizzle
  • 2 tsp Cumin powder
  • 2 Garlic cloves, chopped
  • 3 tbsp Tahini
  • 60 ml Lemon juice
  • 60 ml Warm water
  • Sumac, to serve
  • Dried barberries, to serve
  • Arugula, chopped, to serve
  • Sesame seeds, toasted, to serve
  1. Cook the black rice in a medium saucepan of lightly salted boiling water for 35 minutes or until just tender. Transfer to a large bowl. Add in chicken. Toss with olive oil and white balsamic vinegar. Taste and season.
  2. Preheat oven to 200C/400F. Place cauliflower florets on a baking tray and drizzle with 1 tablespoon of olive oil. Sprinkle with cumin. Roast for 25 minutes or until tender. Set aside to cool slightly. Transfer cauliflower mixture to a food processor. Add garlic cloves, tahini, lemon juice, 2 tablespoons of olive oil and water. Process until smooth.
  3. To serve, spread cauliflower hummus in a wide bowl or platter. Drizzle olive oil over and sprinkle with sumac, dried barberries, chopped arugula and sesame seeds. Serve black rice on the side. | © 2018 | | © 2018 |

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Almond Truffles with Coconut Syrup and Tonka Bean

Tuesday, June 19, 2018 | © 2018 |

Sinfully rich and delicious, these truffles are coated with a fine layer of toasted almonds for crunchy. A touch of tonka bean adds a more complex and interesting vanilla flavour to this sweet confection.

  • 70 g Unsalted butter, chopped
  • 70 g Coconut syrup
  • 40 ml Coconut cream
  • 150 g Almond meal
  • 1/3 tsp Tonka bean powder
  • 50 g 99% Dark chocolate, chopped
  • 50 g Almonds, chopped, toasted
  1. Place unsalted butter, coconut syrup and coconut cream in a small saucepan. Bring to a simmer and allow it to simmer for 2-3 minutes.
  2. Add in almond meals and tonka bean powder. Stir until combined. Now stir in chopped chocolate until melted and combined. Set aside to cool.
  3. Roll the mixture into 18-20 balls. Roll in chopped toasted almonds to coat. Refrigerate until firm and ready for use. Remove from fridge 10 minutes before serving. | © 2018 | | © 2018 |

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Brown Butter Toasted Almond Blueberry Friands

Wednesday, June 13, 2018 | © 2018 | | © 2018 |

These refined sugar free dainty friands, lightly sweetened with erythritol, are so easy and quick to make and are pure perfection when paired with nutty brown butter and plump, juicy blueberries. These little bites will definitely make a great addition to your summer picnic basket or an afternoon tea spread.

  • 100 g Almond meal, toasted
  • 180 g Butter, chopped
  • 90 g Erythritol powdered sugar (or icing sugar)
  • 75 g Einkorn flour
  • 6 Egg whites
  • 100 g Frozen or fresh blueberries
  1. Preheat oven to 200C/400F. Lightly butter a 24-hole muffin pan or a regular 12-hole muffin pan.
  2. Spread almond meal on a parchment lined baking sheet. Toast for 10 minutes, stirring frequently, until toasted and fragrant. Set aside to cool.
  3. Melt the butter in a small saucepan, then cook for a few minutes, until the water boils off and it starts to bubble up into a buttery foam. Swirl the pan, until the butter takes on the brown of hazelnut shells. Remove from heat. Set aside for 15 minutes to cool.
  4. Sift erythritol icing sugar and einkorn flour into a large bowl. Stir in almond meal. Make a well in the centre.
  5. Gradually add egg whites, stirring constantly with a metal spoon until combined. Add butter and stir until well combined. Gently fold in berries. Spoon the batter among the prepared muffin holes. Bake for 12 minutes. Cool for 5 minutes before turning out onto a wire rack to cool. | © 2018 | | © 2018 |

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Seedy Bread Rolls with Broccoli Sprouts

Wednesday, June 06, 2018 | © 2018 | | © 2018 |

Delicious bread rolls, packed with flavour, healthy seeds and cancer-fighting broccoli sprouts. They are great served as a satisfying breakfast or a scrumptious lunch sandwich with avocado and radish.
Broccoli sprouts
are one of the most potent cancer-fighting foods because they contain extremely high levels of sulforaphane. Sulforaphane has been shown to support the heart, bones and respiratory system, and it might help your body fight off a common infection, detoxify environmental chemicals, combat autoimmune disease and even protect your brain after serious injury. More information can be found here.

  • 200 g Full fat Quark (German fresh cheese)
  • 2 Eggs
  • 40 g Psyllium husks
  • 50 g Flaxseed, ground
  • 15 g Chia seeds
  • 30 g Sunflower seeds
  • 10 g Baking powder
  • 1 tsp Sea salt
  • A big handful of broccoli sprouts
  1. In a mixing bowl, mix together Quark and eggs until combined. Add in psyllium husks, ground flaxseeds, chia, sunflower seeds, baking powder and salt.
  2. Use a hand-held mixer fitted with dough hooks to beat everything until a thick dough forms and well combined. Add in broccoli sprouts and mix briefly. Cover and set aside for 15 minutes.
  3. Preheat the oven to 180C/350F. Divide the dough into 4 even portions. With wet hands shape each portion into a ball and place on a parchment-lined baking tray. Take a serrated knife and carefully slash buns with a cross.
  4. Bake the buns in the middle of hot oven for about 30 minutes until golden brown. Remove and cool on a wire rack. | © 2018 | | © 2018 |

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