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Gingerbread Spelt Scones

Thursday, December 29, 2016 | © 2016 | | © 2016 |

These tender, moist spelt scones are richly flavoured with warming winter spices, coconut sugar and molasses. They are delicious warm out of the oven and super quick to prepare and ready in less than 30 minutes. Perfect for snacking, afternoon tea and breakfast.

Gingerbread Spelt Scones

adapted from taste of home
  • 200 g Spelt bread flour
  • 50 g Wholegrain spelt flour
  • 2 tbsp Coconut sugar
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Ground ginger
  • 1/2 tsp Ground cinnamon
  • 1/3 tsp Salt
  • 50 g Chilled cubed butter
  • 100 g Molasses
  • 50 ml Buttermilk
  • 1 Small egg, separated
  • Coarse sugar for sprinkling
  1. Preheat oven to 200C/400F. In a large bowl, whisk the flours, coconut sugar, baking soda, baking powder, spices and salt together. Cut in butter until mixture resembles coarse crumbs.
  2. In another bowl, whisk molasses, buttermilk and egg yolk until blended. Stir into crumb mixture just until moistened.
  3. Turn onto a lightly floured surface and knead gently 6-8 times. Pat into an 8-in. circle. Cut into 8 wedges. Place wedges 1 in. apart on a baking paper lined baking tray.
  4. In a small bowl, beat egg white until frothy and brush over scones. Sprinkle with sugar. Bake 12-15 minutes or until golden brown. | © 2016 | | © 2016 | | © 2016 |

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Einkorn Almond Linzer Cookies

Wednesday, December 21, 2016 | © 2016 |

These jam-filled Linzer cookies satisfy the sweet craving and just happen to be healthy because of the use of wholegrain einkorn flour and stevia-sweetened jam. The Linzer cookie, originated in the city of Linz, is based on the Linzertorte, one of the most famous and beloved holiday classics in Austria.

Einkorn Almond Linzer Cookies

adapted from Küchen Götter
  • 150 g Blanched almonds, ground
  • 150 g Einkorn berries, milled into flour
  • 1/2 tsp Cinnamon powder
  • 1/2 tsp Clove powder
  • Pinch of salt
  • 150 g Butter, softened
  • 50 g Powdered sugar
  • 1 Egg, medium
  • 1/2 tsp Vanilla powder
  • Stevia sweetened strawberry jam for filling
  • Powdered sugar for dusting
  1. Whisk together the ground almonds, einkorn flour, cinnamon, clove and salt in a bowl.
  2. Beat butter and powdered sugar until light and fluffy, about 3 minutes. Beat in the vanilla powder and egg. Finally beat in flour mixture on low speed until the dough starts to come together. Place onto a work surface lightly dusted with flour and shape into a flat disk. Wrap in a plastic and chill for 2 hours.
  3. Line two baking sheets with parchment paper. Roll the dough between 2 sheets of baking paper to 3-mm thick and cut out cookies with a 5-cm heart-shaped cutter. Place them on the prepared baking sheets. Use a smaller round cookie cutter to cut out the centers of half of the cookies on the baking sheet. Reroll any scraps and cut out the remaining cookies. You will have 70 cookies. Chill for 15 minutes.
  4. Preheat the oven to 150C/300F. Bake cookies, one sheet at time, until edges are golden, 10 minutes. Let cookies cool on sheet 2 minutes. Transfer cookies to a rack to cool completely. Spread jam on the flat side of each solid cookie. Dust the top of the cut-out cookies with powdered sugar and press the flat sides together. | © 2016 | | © 2016 |

Wishing you and your family all the warmth this Holiday Season has to offer. Have a very merry Christmas and a New Year filled with peace, love and happiness!

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Vegan, Gluten Free, Sugar Free Saffron and Barberry Muffins

Wednesday, December 14, 2016 | © 2016 | | © 2016 |

These gluten-free seedy muffins make a great breakfast or snack, are actually perfect for any time of day. We even enjoyed it as dinner with a large plate of salad. You can of course bake these healthy treats without saffron, but a little saffron goes a long way. Barberries add tanginess, fruity aroma to these muffins and pair so well with saffron and clove. Dried cranberries or cherries would make a good substitute.

Vegan, Gluten Free, Sugar Free Saffron and Barberry Muffins

adapted from SBS
  • 50 g Pepitas
  • 50 g Flax seeds
  • 50 g Sunflower seeds
  • 50 g Whole almonds
  • 30 g Chia seeds
  • 150 g Rolled oats
  • 3 tbsp Psyllium husk
  • 40 g Dried barberries
  • 0.3 g Saffron powder
  • 1/2 tsp Ground cloves
  • Pinch of sea salt
  • 50 g Coconut oil, melted
  • 1 tbsp Maple syrup
  • 375 ml Water
  1. Place all the dry ingredients in a large mixing bowl. Mix well with a spoon.
  2. Add in melted coconut oil, maple syrup and water and stir with a spoon until well combined.
  3. Grease a 6-cup maxi muffin pan with a little melted coconut oil. Divide the mixture and flatten the surface with the back of a spoon. Leave it on the counter for at least 2-3 hours or overnight in the fridge, covered tightly with a plastic film.
  4. Preheat the oven to 160C/320F. Bake the muffins in the middle of hot oven for 30 minutes until lightly golden. Remove and turn out onto an oven rack and bake for a further 15-25 minutes until crisp on the bottom. Cool slightly and serve. | © 2016 | | © 2016 | | © 2016 |

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Coconut Mincemeat Filo Snails

Wednesday, December 07, 2016 | © 2016 | | © 2016 |

These Christmas filo snails with homemade boozy mincemeat are simple, straight-forward, vegan-friendly, and, best of all, taste amazing!
Mincemeat is a mixture of chopped dried fruit, booze, and spices that is popular in the UK and traditionally served around Christmas. Originally, mincemeat always contained meat ((hence the name) while modern recipes contain beef suet (fat around the kidney of the animal), which I have replaced with coconut oil. This mincemeat can be used straight away, but it improves with age and it will store well for up to 6 months in a cool place.

Coconut Mincemeat Filo Snails

Inspired by this
    adapted from Alchemy in the Kitchen
  • 200 g Apple, grated
  • 250 g Raisins
  • 250 g Sultanas
  • 200 g Dried cranberries
  • 100 g Coconut sugar
  • 100 g Dates, chopped
  • 100 g Walnuts, finely chopped
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Ground cinnamon
  • Pinch of ground clove
  • 125 g Coconut oil
  • Grated peel and juice of 1 large orange
  • Grated peel and juice of 1 lemon
  • 6 tbsp Apple Schnapps
  • 2 tbsp Brandy
  • 6 Filo sheets
  • 4 tbsp Coconut oil, melted
  • 1 tbsp Black sesame seeds
  1. Place everything, except brandy, in your slow cooker and cook for 3-4 hours on low. Or mix all the ingredients, except brandy, together in a large oven proof dish with a lid. Cover and place in the preheated oven and cook gently for 3 hours, stirring every half hour or so.
  2. When done, allow it to cool, stirring briefly every half hour until cold. Finally, stir the brandy into the cold mixture before sealing in clean, dry jars. You need half of batch for this filo recipe. Save the rest for other recipes, for example, mincemeat pies.
  3. Lay 1 sheet of filo on the workbench, brush with a little melted coconut oil and place another sheet on top, then brush with coconut oil again. Place 200 grams of the mincemeat along the longest side. Roll pastry to enclose filling, then coil into a snail shape. Place on a baking paper-lined baking tray and brush with a little more coconut oil. Repeat with remaining filo, coconut oil and mincemeat to make 3 snails. Sprinkle with sesame seeds and bake for 20 minutes until crisp and golden. | © 2016 | | © 2016 | | © 2016 |

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Kefir Einkorn Scones with Cranberries and Hazelnuts

Thursday, December 01, 2016 | © 2016 | | © 2016 |

Kefir gives a lovely, light texture to these crisp einkorn scones. If you have a nut allergy, simply use more einkorn in the dough and leave out the mix-in hazelnuts. They are especially good warm from the oven, and you can enjoy this scone on its own or smother them with some homemade jam for a great breakfast.

Kefir Einkorn Scones with Cranberries and Hazelnuts

inspired by Martha Stewart
  • 200 g Einkorn berries, milled into flour
  • 60 g Ground hazelnuts
  • 50 g Raw sugar
  • 10 g Baking powder
  • 2 g Baking soda
  • 1/3 tsp Sea salt
  • 110 g Cold butter, cut into small cubes
  • 80 g Cranberries, halved
  • 50 g Hazelnuts
  • 160 ml Kefir
  1. Preheat oven to 200C/400F. In a bowl, whisk together einkorn flour, ground hazelnuts, raw sugar, baking powder, baking soda and salt.
  2. Cut in butter into the flour mixture with a pastry blender or two knives until mixture resembles coarse crumbs. Gently stir in the cranberries and hazelnuts. Add in kefir and stir until just combined. Do not over mix.
  3. On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges and place them on a baking sheet, 2 inches apart. Brush the top of the scones with a little kefir. Bake until golden brown, about 20 minutes. Let cool on a wire rack. | © 2016 | | © 2016 |

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