03/2015

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Gluten-Free Black Rice Flaxseed Banana Bread

Saturday, March 28, 2015

Moist, tender and delicious, this simple, dairy-free, sugar-free, gluten-free banana bread recipe, inspired by Taste of Home, is made with freshly ground black forbidden rice flour, flaxseed, applesauce and ripe bananas. It's packed with heart-healthy fats, fiber and amazing flavour that's perfect for afternoon tea, picnics and school lunches.

Dry Ingredients	Wet Ingredients
250 g Black forbidden rice, ground into flour 60 g Flaxseed flour 40 g Flaxseed, crushed 5 g Baking soda 5 g Baking powder 1/4 tsp Salt Walnuts, roughly chopped for topping	3 Eggs, large 3 Mashed ripe bananas, large 180 g Unsweetened applesauce 0,5 g Pure stevia extract powder 80 g Coconut oil, melted and cooled to room temperature 1 tsp Vanilla extract

Preheat the oven to 180C/350F. Line a standard-size loaf pan lined with baking paper. In a large bowl, combine the ground black rice, flaxseed flour, crushed flaxseed, baking soda, baking powder and salt.
In another bowl, whisk the eggs, mashed bananas, sugar, applesauce, coconut oil and vanilla. Stir into dry ingredients just until moistened.
Pour the batter in the prepared pan and sprinkle with walnuts. Bake for 55 minutes or until a toothpick inserted near the center comes out clean. If the top is darkening too quickly, cover it with foil. Cool for 10 minutes before removing from pans to wire racks.

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Dukkah-crusted Chicken Tenders with Red Lentil and Broccoli Salad

Sunday, March 22, 2015

Oven-baked chicken tenders, adapted from Taste, spiced up with a crunchy Middle Eastern spice blend of toasted, coarsely ground hazelnuts, sesame, and spices. You can serve them with a sweet-sour sauce of honey and balsamic vinegar or on a bed of salad of choice.
Originally from Egypt, dukkah is a mixture of nuts (hazelnuts, almonds or pistachios), seeds and spices. The traditional way to serve fragrant Dukkah is with olive oil and bread – dunk the bread in olive oil, then the dukkah. You can also use for a crust on lamb or fish.

Salad	Hazelnut Dukkah
200 g Red lentils 1 head Broccoli, trimmed, cut into florets 1 Small red onion, cut into rings 100 g Grape tomatoes, halved Sea salt and freshly ground black pepper 8 / 350 g Chicken tenders 2 tbsp Olive oil 2 tbsp Honey 1 tbsp Red wine vinegar	11/2 tsp Coriander seeds 2 tsp Cumin seeds 1 tsp Black peppercorns 2 tsp Sea salt 160 g Hazelnuts, toasted 35 g Sesame seeds, toasted 1/2 tsp Ground ginger 1/2 tsp Ground cinnamon 2 tsp Ground turmeric

Preheat oven to 180C/350F. Spread the hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted. Rub the hazelnuts between a clean tea towel to remove as much skin as possible. Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
Place coriander, cumin seeds and black peppercorns in a dry frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle with sea salt. Pound until finely crushed. Add the crushed spices to the hazelnut mixture and mix well.
Place chicken tenders on a plate. Coat both sides with hazelnut dukkah. Place them on a baking pan. Drizzle with 1 tablespoon of olive oil. Bake at 190C/375F for 18-20 minutes or until golden and cooked through.
Place the lentils in a medium saucepan and cover with cold water. Set the saucepan over medium-high heat, bring to a boil and cook until they are just barely tender and still quite red, about 2 minutes. Drain and rinse with cold water to halt the cooking process. Shake out all excess water, and then put the red lentils into a large bowl.
Cook the broccoli in a large saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain and add to the lentils in the bowl.
Whisk together the honey, red wine vinegar and the remaining olive oil. Season with salt and pepper. Add the dressing, red onion and grape tomatoes to the lentils and broccoli. Toss to combine. Transfer salad to the serving plates and top with dukkah coated chicken tenders.

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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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Quinoa Salad with Chicken, Snap Peas and Mango

Tuesday, March 10, 2015

This deliciously light yet satisfying quinoa salad with poached chicken breast, mango, and snap peas is quick and easy to prepare. It is high in vitamin, fiber, protein and low in calories, and any leftovers would make a great lunchbox filler.

Quinoa Salad with Chicken, Snap Peas and Mango

adapted from taste

1 Onion, peeled and halved
8 Black peppercorns
1.5L Water, plus 350 ml extra
2x200 g Chicken breast fillets
150 g Quinoa, well rinsed
150 g Snap peas, trimmed
1 Ripe mango, peeled and sliced
1 Small leek, shredded
1 1/2 tbsp Balsamic vinegar
1 tbsp Extra virgin olive oil
Some spiced almonds, optional

Combine onion, peppercorns and pinch of salt in a saucepan with water. Bring to boil over high heat. Add chicken breast. Reduce heat to low. Cover. Simmer for 5 minutes. Set aside, covered, for 20 minutes until chicken is cooked through. Remove chicken. Cool, then shred.
Meanwhile, place quinoa and extra water in saucepan. Bring to boil. Reduce heat to low, cover and simmer for 12-15 minutes until water absorbs. Cool.
Cook snap peas in a saucepan of boiling water for 2 minutes or until tender crisp. Refresh under cold running water and drain.
Place chicken, quinoa, snap peas, mango, and shredded leek in a bowl. Whisk together vinegar and oil in bowl. Add to salad. Toss to combine. Top with some spiced almonds if desired.

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Freekeh Coconut Banana Muffins

Thursday, March 05, 2015

These banana muffins with freekeh and coconut are full of flavours and texture. They are fantastic for breakfast, served with a pot of freshly brewed tea or coffee and some seasonal fruits aside. Or add them to a lunchbox or take them into work for afternoon break. Sugar here again was replaced with a mix of NuNaturals white stevia powder and unsweetened applesauce.
Freekeh is ancient roasted green spelt berries and has an awesome nutty, chewy texture. It comes in both whole and cracked forms. The spelt is harvested when it is still young and green. It is then slow roasted over coals in the hulls, and is then de-hulled resulting in a beautiful green spelt berry. You can replace it with wholegrain spelt flour.

125 g Coconut oil, melted
6 package NuNaturals white stevia powder
100 g Unsweetened applesauce
3 Ripe bananas, roughly chopped
2 Medium eggs
1 tsp Vanilla extract
150 g Whole freekeh, ground into flour
150 g Refined spelt flour
2 tsp Baking powder
45 g Desiccated coconut
100 g Dark chocolate, chopped into chunks
Icing sugar, to dust, optional

Line a 12-hole muffin pan with paper cases. Process melted coconut oil, stevia powder, applesauce, bananas, eggs and vanilla in a food processor until well combined.
Place flours, baking powder, desiccated coconut and chocolate chunks in a large bowl, then fold in banana mixture.
Divide the batter in muffin cases. Bake for 250-25 minutes or until risen and golden. Cool slightly in pan, then turn out onto a rack to cool completely. Serve dusted with icing sugar if desired.

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Kiwi and Almond Crustless Tart

Sunday, March 01, 2015

If you're watching your sugar and carbohydrate intake, but still feel the need for a treat, you really can't do much better than this sugarfree, crustless fruit tart recipe which can be adapted to use whatever fruit is in season. It is basically a frangipane tart without pastry crust and very easy to put together. It’s buttery, nutty, moist, and totally irresistible. Serve it with whipped cream if desired.

Kiwi and Almond Crustless Tart

adapted from Donna Hay

90 g Butter, softened
9 package NuNaturals white stevia powder (or 90 g Brown sugar)
2 Eggs
120 g Almond meal
40 g Einkorn flour
1/4 tsp Baking powder
2 tsp Finely grated lemon rind
3 Kiwis, peeled, and quartered

Preheat oven to 160C/320F. Lightly grease a 10cm x 33cm loose-bottom fluted tart tin.
Place the butter and stevia in the bowl of a food processor and process until just combined. Add the eggs, almond meal, einkorn flour, baking powder and lemon rind and process until just combined. Spoon the mixture into the prepared pan.
Press the kiwi quarters into the tart mixture and bake for 35–40 minutes or until cooked when tested with a skewer. Allow to cool in the tin. Serve with whipped cream if desired.

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Gluten-Free Black Rice Flaxseed Banana Bread