02/2017

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Vegan Multi Seed Crackers

Thursday, February 23, 2017

These 100% seed crackers, adapted from taste, are gluten-free, grain-free, nut-free, paleo and vegan. The recipe features a variety of seeds, and is full of fiber, omega-3 fatty acids and minerals. Enjoy them with avocado, hummus or cheese.

180 g Sunflower seed kernels
70 g Flaxseed
70 g Red quinoa
50 g Chia seeds
1/2 tsp Garlic salt
1/2 tsp Chilli salt
1/2 tsp Dried thyme
360 ml Warm water

Preheat the oven to 140C/280F fan-forced. Line 2 baking trays with non-stick baking paper.
Press the seed mixture firmly, in a thin layer, onto each prepared tray, ensuring there are no gaps. Bake for 1 hour or until golden and crisp.
Allow crackers to cool completely, then break into large pieces. Enjoy them with your favourite dips!

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Coconut Flour Carrot Muffins with Raisins#Dairy Free#Gluten Free

Thursday, February 16, 2017

A simple carrot muffin recipe using organic coconut flour. These muffins are grain free, naturally gluten free, dairy free, and paleo friendly. If you have a nut allergy, just leave out the walnuts.
With all the healthy ingredients like coconut flour, coconut milk (I used Aroy-D with 17% fat) shredded carrots, maple syrup and walnuts, these make a great breakfast muffin or after school snack.

60 g Coconut flour
1 tsp Vanilla powder
3/4 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Cinnamon powder
1/2 tsp Ginger powder
Pinch of sea salt
120 ml Coconut milk 17% fat (I used Aroy-D)
3 Eggs, large
100 g Maple syrup
150 g Carrot, finely grated
60 g Raisins
Walnut halves

Preheat the oven to 180C/350F. Grease 4 jumbo or 8 regular muffin cups.
Whisk together the coconut flour, vanilla powder, baking powder, baking soda, spices and pinch of sea salt in a bowl.
Blend together the coconut milk, eggs, and maple syrup until smooth. Add the dried mixture into the coconut milk mixture and stir until just combined. Stir in grated carrots and raisins.
Spoon the batter into the prepared muffin cups and top with walnut halves. Bake 30 minutes for the jumbo size and 20 minutes for the regular.

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Pardina Lentil Salad with Purple Potato and Snow Peas

Thursday, February 09, 2017

The Pardina lentil, also known as 'Spanish Brown', has a distinctive nutty flavor, and it holds its shape well after being cooked, making it perfect for salads.
Easy to prepare, delicious, and hearty, this salad is substantial enough to work as a complete meal, but also great as a healthy side dish with some chicken or seafood.

350 g Purple potatoes, cut into cubes
150 g Dried pardina lentils
2-3 Kale leaves, finely chopped
200 g Snow peas, trimmed and sliced
1 Red onion, peeled and sliced
1 clove Garlic, minced
150 g Cherry tomatoes, halved
4 tbsp Olive oil
3 tbsp Apple cider vinegar
Salt and pepper

Preheat the oven to 200C/400F. Place diced purple potato cubes in a baking tray. Toss with 1 tablespoon of olive oil and season with salt and pepper. Roast for 30 minutes until tender.
Bring 500-ml water to boil in a saucepan. Add in pardina lentils. Return to boil, reduce heat and simmer until tender, approximately 20 minutes. Drain.
Add in roasted purple potatoes, chopped kale, snow peas, onion, garlic and cherry tomatoes. Drizzle with the rest of the olive oil and apple cider vinegar. Toss and season to taste. Enjoy it right away!

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Walnut Pear Spelt Cake

Thursday, February 02, 2017

Pears and walnuts make a winning combination in this tender and moist spelt cake, based on this recipe. It is a perfect companion to a hot cup of freshly brewed tea on a chilly afternoon and guaranteed to become a favorite!

4 Pears
2 tbsp Freshly squeezed lemon juice
125 g Butter, softened
100 g Raw sugar
3 Eggs
175 g Refined spelt flour
75 g Walnuts, ground

1 tsp Baking powder
1/2 tsp Cardamom powder
1/2 tsp Cinnamon powder
60 ml Coconut milk
75 g Sultanas
1 tbsp Maple syrup or honey

Peel and cut pears into quarters. Remove the cores and thinly slice one pear. Dice the rest of pears. Place sliced and diced pears in a bowl and toss with lemon juice.
Preheat oven to 180C/350F. Grease and flour a standard loaf pan. Using an electric mixer, beat butter and sugar until creamy and the sugar is dissolved. Add eggs, 1 at a time, beating after each addition. Whisk together the spelt flour, ground walnuts, baking powder and spices. Add half of flour mixture into the creamed mixture, fold to combine. Add in coconut milk, then rest of flour mixture. Fold until combined. Now fold in diced pears and sultanas.
Spoon into the pan and smooth the surface. Arrange the sliced pears in the center of the cake and gently press into the mixture. Bake for 60 - 70 minutes or until a skewer inserted into the centre comes out clean.
Remove the cake from the oven and brush with the maple syrup or honey. Cool the cake in the pan for 15 minutes before turning out onto a wire rack to cool completely. Dust with a little icing sugar if desired.