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Kale Muffins with Kamut and Spelt

Tuesday, November 26, 2013 | © 2013 | | © 2013 |

Soft, moist and comforting – these sugar-free, wholegrain muffins are wonderfully delicious with a healthful boost from kale and yogurt. They are perfect for breakfast or as a snack.
Kamut, or Khorasan wheat, is an ancient wheat variety, naturally high in protein, minerals and known for its rich nutty flavor. Feel free to substitute it with standard wholewheat or spelt flour.

Kamut Kale Muffins

adapted from Eat Smarter
  • 150 g Fresh kale
  • Sea salt
  • 100 g Wholegrain kamut, ground into flour
  • 125 g Refined spelt flour
  • 2 tsp Baking powder
  • 2 Eggs
  • 220 g 0,1% Plain yogurt
  • 80 ml Sunflower oil
  • 1 tbsp Black sesame seeds, optional
  1. Bring a pot of salted water to a boil. Add the kale leaves and cook for 3 minutes. Remove and quickly rinse under cold water. Drain and finely chop the kale.
  2. Preheat the oven to 180C/350F. Line a muffin pan with paper or silicon liners or simply butter the pan. Set aside.
  3. In a mixing bowl, whisk together the ground kamut, refined spelt flour and baking powder. Stir the eggs, yogurt, pinch of salt, and oil in another bowl until well combined.
  4. Add the flour mixture and chopped kale to the egg mixture. Stir until well combined. Divide the batter into 10-12 muffin liners. Sprinkle the top with a little black sesame seeds.
  5. Bake in the middle of hot oven for about 25 minutes until nicely golden. Leave the muffins in the pan to cool for a couple of minutes before transferring them to a wire rack to cool. | © 2013 | | © 2013 |

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Welsh Spelt Bara Brith

Thursday, November 21, 2013 | © 2013 | | © 2013 |

Bara brith, known as "speckled bread", is a rich Welsh tea-time classic made with mixed dried fruits and tea. There are two versions of bara brith. Traditionally bara brith is made with yeast and smeared liberally with butter. The modern version of bara brith is more like a fruitcake which is baked with self-raising flour.
This is my variation of Bara Brith made with Chai, and a mix of wholegrain spelt flour and refined spelt flour, based on the eatsmarter recipe - Walisischer Teekuchen mit Rosinen.

  • 400 g Mixed dried fruits
  • 240 ml Chai, hot
  • 275 g Wholegrain spelt, ground
  • 75 g Refined spelt flour
  • 15 g Baking powder
  • 1 tsp Cinnamon powder
  • 2 Eggs, at room temperature
  • 45 g Muscovado sugar
  • Pinch of salt
  1. Put the dried fruit into a large mixing bowl. Pour over the hot chai and stir to combine. Cover and leave to soak overnight.
  2. Preheat the oven to 180C/350F. Line a 30-cm loaf pan with baking paper. Whisk together the flours, baking powder and cinnamon powder.
  3. Beat the eggs, muscovado sugar and salt until fluffy. Sift in the flour mixture, folding to combine. Now add in the dried fruit together with chai. Mix well.
  4. Pour the mixture into the loaf tin and bake the oven and bake for 1 hour. Cover with a layer of foil to prevent the top from browning too much. Continue to bake for a further 30-45 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the tin and transfer to a wire rack. Cover with a tea towel and set aside to cool completely. | © 2013 | | © 2013 |

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Kale Apple Salad with Tahini Cranberry Dressing

Sunday, November 17, 2013 | © 2013 |

A simple, light and delicious massaged kale salad with apple, hazelnut and a creamy cranberry tahini dressing. It's packed with flavours, healthful and great for anytime.

  • 3 tbsp Cranberry juice
  • 1 tbsp Tahini
  • 1 tsp White wine vinegar
  • Sea salt & pepper to taste
  • 200 g Chopped Kale
  • 1 Apple, diced
  • 2 tbsp Hazelnuts
  1. Mix all dressing ingredients together.
  2. Slice kale. Cut apple in cubes.
  3. Pour dressing in the kale and massage it with your hands.
  4. Add the rest of ingredients. Toss until well combined. | © 2013 |

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Mega Healthy Oat Pearsauce Bread

Wednesday, November 13, 2013 | © 2013 | | © 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
  1. Whisk together the rolled oats, sunflower seeds, hazelnuts, flax seeds, psyllium husks, chia, cinnamon and salt in a bowl.
  2. Stir honey, pearsauce and cranberry juice together in another mixing bowl. Add in dry mixture and stir until all well blended.
  3. Pour into a standard-size loaf pan lined with parchment paper. Cover with a clean kitchen towel and set aside for an hour.
  4. 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. | © 2013 | | © 2013 | | © 2013 |

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Grain Free Fudge Pumpkin Brownies

Saturday, November 09, 2013 | © 2013 |

This super moist fudge brownie, adapted from Specialty Cake Creation, is grain-free, dairy-free and taste delicious. I prefer to use honey to sweeten the desserts or baked goods, but if you are a vegan, feel free to replace honey with maple syrup or agave nectar.

  • 50 g 85% Dark chocolate
  • 50 g 70% Dark chocolate
  • 25 g Coconut oil
  • 150 g Honey
  • 200 g Pumpkin puree
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 40 g Almond flour
  • 1 tsp Cinnamon powder
  • 40 g Creamy peanut butter
  • 100 g Pumpkin puree
  • 1 tsp Cinnamon powder
  • 30 g Honey
  1. Preheat the oven to 180C/350F. Line a large loaf pan or an 8-inch square pan with baking paper.
  2. Place chocolates, coconut oil and honey in a large bowl set over a pot of simmering water. Stir until chocolate is melted and mixture is smooth. Add in pumpkin puree, egg and vanilla extract. Mix until incorporated.
  3. Whisk together the almond flour and cinnamon powder and add into the chocolate mixture. Spread the batter into the prepared pan and bake for 25 minutes. Remove and cool on a wire rack.
  4. Beat all the ingredients of topping and spread over the cooled brownie. Garnish with some shaved chocolate if desired. Slice and serve. | © 2013 | | © 2013 |

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Poppy Spelt Streusel Cake

Monday, November 04, 2013 | © 2013 | | © 2013 |

This delicious poppy spelt streusel tray bake, adapted from Küchengötter, has a layer of low-fat Quark (German fresh cheese) oil bottom crust, that is topped with a homemade cinnamon flavoured poppy seed filling, then scattered with a crumbly spelt streusel. It is great for brunch or an afternoon tea/coffee break. Serve warm with some whipped cream if desired.

Poppy FillingStreusel ToppingQuark Oil Dough
  • 375 ml Milk
  • 100 g Sugar
  • 2 tsp Lemon zest
  • 1/2 tsp Cinnamon powder
  • 25 g Butter
  • 250 g Ground poppy seeds
  • 50 g Cornstarch
  • 1 Egg, at room temperature
  • 100 g Butter, softened
  • 100 g Sugar
  • 150 g Refined spelt flour
  • Pinch of salt
  • 150 g Low fat Quark, at room temperature
  • 6 tbsp Milk, at room temperature
  • 6 tbsp Sunflower oil
  • 75 g Sugar
  • 150 g Refined spelt flour
  • 150 g Whole spelt flour
  • 15 g Baking powder
  1. In a large saucepan, whisk together 350 ml milk, sugar, lemon zest, cinnamon, butter and ground poppyseeds. Bring the mixture to a boil. Remove the saucepan from the heat. Cover the saucepan and leave it at side for 10 minutes.
  2. Mix the cornstarch with 25 ml milk in a bowl until smooth. Stir into the poppy mixture and bring it to a simmer. Remove from the heat and stir in the egg. Cover it with a plastic film and allow it to cool to room temperature.
  3. Place butter, sugar, spelt flours and salt in a mixing bowl. Mix with your fingertips until crumbly. Chill the streusel in the fridge until ready to use.
  4. Line a 33-cm/13-inch baking tray with parchment paper. Preheat the oven to 200C/400F. Place everything for the bottom in a mixing bowl. Using a handheld mixer fitted with dough hooks, stir until you have a smooth dough.
  5. Place the dough in the prepared baking tray and roll it out evenly. Spread the poppy mixture over the dough. Top with the prepared streusel. Place it in the middle rack of oven. Lower the over temperature to 180C/350F and bake for 45 minutes until golden brown. | © 2013 | | © 2013 | | © 2013 |
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