10/2016

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Cinnamon Apple Oatmeal Spelt Cookies with Chocolate Chips

Wednesday, October 26, 2016

If you're after something sweet, yet light, you will love these delicious autumnal spelt oat cookies. The ingredients in these cookies are natural and healthy. Besides the amazing taste, these cookies will also fill your kitchen with the autumn's warm, sweet, cozy flavours and smell.

120 g Spelt bread flour
1 tsp Baking powder
1/3 tsp Sea salt
1 tsp Cinnamon powder
1/4 tsp Nutmeg powder
200 g Rolled oats

2 tbsp Coconut oil, softened
50 g Coconut sugar
1 Large egg
6 tbsp Homemade applesauce
1 tbsp Maple syrup
1 tsp Vanilla powder
1 Apple, peeled and diced
50 g Dark chocolate chips

In a mixing bowl, whisk together the spelt bread flour, baking powder, salt, and spices. Stir in rolled oats. Set aside.
Cream the softened coconut oil and coconut sugar. Add in egg, applesauce, maple syrup and vanilla powder. Beat until well combined.
Gradually stir in flour mixture until just incorporated. Fold in diced apples. Drop tablespoons of mixture onto baking tray lined with parchment paper, allowing room for spreading. Top each with a few of chocolate chips. Bake for 15 to 20 minutes or until lightly golden. Stand for 5 minutes, then transfer to a rack to cool.

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Moroccan-Spiced Roasted Brussels Sprouts and Cauliflowers

Wednesday, October 19, 2016

A delicious Moroccan spiced roasted winter vegetables with maple syrup, chives and pomegranate seeds. It takes less than 30 minutes to prepare and makes a perfect side dish to compliment any meal. You can jazz up this basic recipe by adding some Feta and candied nuts.

Moroccan Spice Mix
1 tsp Ground coriander 1 tsp Ground cumin 1/2 tsp Ground ginger 1/2 tsp Ground cinnamon 1/4 tsp Cayenne pepper powder 1/4 tsp allspice powder 1/4 tsp Nutmeg powder 1 tsp Garlic salt	500 g Brussels sprouts, trimmed and halved 500 g Cauliflower, cut into florets 2 tbsp Olive oil 1 tbsp Maple syrup 1 tbsp Moroccan spice mix 100 g Green peas, thawed Seeds of 1/2 pomegranate 1 bunch Chives, chopped Finely grated zest of 1 lemon 1 tsp Tomato pesto sauce Salt and pepper to taste

To make the spice blend, just place everything in a bowl and mix.
Preheat oven to 200C/400F. Combine Brussels sprouts and cauliflower with olive oil, maple syrup and Moroccan spice mix in a mixing bowl. Toss until well combined. Spread the vegetables on a large baking tray.
Bake for 25 minutes, stirring occasionally, until the vegetables are tender. Transfer the vegetables to a large bowl and add in pomegranate seeds, green peas, chopped chives, lemon zest and tomato pesto. Toss until well combined. Taste and season with more salt and pepper.

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Chilli con Carne Leftover Rolls with Dukkah

Wednesday, October 12, 2016

These puffy flaky bites would make a perfect pre-dinner nibble or any party appetizer. It's super easy and quick to make and a great way to use up leftover chilli con carne.

1 Egg
1 tsp Olive oil
1 package/360 g Triangular filo pastry
400 g Rich, thick chilli con carne leftover
1 tbsp Dukkah

Preheat oven to 200C/400F. Line 2 large trays with baking paper. Whisk the egg and olive oil in a small bowl with a fork until smooth.
Place 1 sheet filo on a work surface. Place 1 tablespoon of the chilli con carne mixture on the end of each strip, fold a little pastry over the filling, then fold in the edges. Now roll to form a cigar. Place on the baking sheets, a little apart, then finish making the rest.
Brush the egg mixture over the rolls and sprinkle with dukkah. Bake for 25 to 30 minutes or until the pastry is golden and crisp. Serve with avocado yoghurt sauce or your favourite sauce.

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Butternut Parsley Root Salad with Avocado Dressing

Wednesday, October 05, 2016

A gluten-free, vegetarian salad loaded with autumn flavours -- raw butternut squash, parsley root, plum, cranberries and a spinach avocado dressing. It's so simple, delicious and perfect for the family gatherings.

Salad	Avocado Dressing
400 g Butternut squash, peeled and thinly sliced 400 g Parsley root, peeled and thinly sliced 2 Plums, stoned and sliced Handful of baby spinach leaves 1 tbsp Black sesame seeds, toasted 50 g Dried cranberries	1 Ripe avocado 50 g Baby spinach leaves 150 g Greek yogurt 1 clove Garlic 2 tbsp White balsamic vinegar 1 tsp Maple syrup Salt and pepper to taste

Place the avocado, spinach leaves, yoghurt, garlic, and White balsamic vinegar and maple syrup in a blender. Season with salt and pepper. Blend until smooth.
Peel butternut squash and and slice in half lengthwise. Scoop out any seeds and using a sharp knife or mandoline, slice the squash into thin strips. Peel and cut the parsley root into thin strips.
Place squash and parsley root strips in a large bowl. Add in dressing and toss together. Set aside, covered, to allow the flavours to develop.
Stone and cut plums into wedges. Fold the plum wedges and spinach leaves into the salad. Place the salad in bowls or plates and sprinkle the black sesame and dried cranberries over and serve.