03/2016

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Dairy Free Einkorn Pancakes

Wednesday, March 30, 2016

Replace the regular milk with soya or almond milk in these stevia sweetened wholegrain pancakes suitable for people allergic to dairy and needing to limit sugar intake.

170 g Einkorn, ground into flour
2 tsp Baking powder
Pinch of salt
1/3 tsp Vanilla powder
5 g NuNaturals white stevia powder
1 Egg
1 Ripe banana, mashed
220 ml Soya milk
40 g Coconut oil, melted
1 tbsp Coconut oil, for brushing
Maple syrup to serve, optional

Place the ground einkorn, baking powder, salt, vanilla powder and stevia in a large bowl and whisk to combine.
Make a well in the centre, add the egg, mashed banana, soya milk and melted coconut oil and whisk to combine.
Preheat a large non-stick frying pan over medium heat. Brush the pan with coconut oil. Add ¼ cup of the batter and cook for 2–3 minutes each side or until puffed and golden. Remove from the pan and keep warm. Repeat with the remaining batter. Serve with maple syrup if desired.

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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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This lemon poppy seed einkorn cake is deliciously healthy, and quick to make, and perfect for a spring brunch. The flavours of lemon and poppy seeds complement each other beautifully in this loaf cake, but chia seeds and coconut were added for extra goodness and flavour. If desired, prepare a lemon syrup and drizzle over the warm cake.

Einkorn Chia Poppy Loaf Cake

adapted from taste

110 g Einkorn, ground into flour
100 g Finely ground poppy seeds
1 tbsp Coconut flour
1 tbsp Chia seeds
1 tsp Baking soda
Pinch of sea salt
10 g NuNaturals white stevia powder
10 drop Lemon flavoured liquid stevia
70 g Coconut oil, melted and cooled
160 g Coconut cream
2 Eggs
1 Large lemon, zested and juiced
80 g Blueberries, optional

Line a 20cm loaf pan with baking paper. Preheat the oven to 175C/350F.
Whisk together the ground einkorn, ground poppy seeds, coconut flour, chia seeds, baking soda and a pinch of salt in a mixing bowl.
In another bowl, stir together the stevia powder, liquid stevia, melted coconut oil, coconut cream, eggs, lemon zest and juice.
Pour the wet ingredients into the flour mixture and mix gently until well combined. Transfer the cake batter into the prepared loaf pan. Top with the blueberries if using.
Bake in the middle of hot oven for about 40 minutes until golden brown. Remove and cool the cake in the pan for 5 minutes. Turn out the cake and cool on a wire rack completely.

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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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Arugula, Radicchio and Plum Salad with Mango Chia Dressing

Tuesday, March 01, 2016

A deliciously healthy salad recipe of sweet plum, blueberries, radicchio and arugula salad with a tangy fruity mango chia dressing. Vegan and gluten-free!

Mango Lime Chia Dressing	Salad
1 Ripe mango, peeled and diced 2 tbsp Freshly squeezed lime juice 1 tbsp White balsamic vinegar 1 tsp Whole grain Dijon mustard 1 clove Garlic 1 tsp Sea salt Freshly ground white pepper 1 tbsp Chia seeds Parsley leaves	60 g Arugula 60 g Radicchio, sliced 2-3 Plums, stoned and cut into wedges 60 g Blueberries Coconut chips, optional

Place all the dressing ingredients in a blender and process until combined. Chill until ready to serve.
Arrange the arugula, radicchio, plums and blueberries on serving plates. Drizzle with prepared dressing and gently toss to combine. Serve with coconut chips if using.