09/2017

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Vegan Gluten Free Toasted Quinoa Snack Balls

Thursday, September 28, 2017

These energy-boosting snack balls of tri-coloured toasted quinoa, pureed dried mango, nuts and oats, are the perfect lunch-box fillers or as a high-energy mid morning treat.

60 g Tri-coloured quinoa, rinsed and drained
80 g Quick oats
30 g Flaked coconut
50 g Dried mango, finely chopped
80 g Creamy almond butter
50 g Maple syrup

Well rinse and drain the quinoa. Place them in a large nonstick skillet in a single layer over medium-high heat, stirring or shaking the pan occasionally, until it is lightly dried out and toasted, about 15 minutes. Set aside to cool.
Place quinoa, quick oats, flaked coconut, and dried mango in a food processor and process to a crumb. Add in almond butter and maple syrup and whiz for 2-3 minutes until the mixture forms a paste.
Roll tablespoonsful of mixture into balls. place on a tray and then refrigerate until firm.

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Pumpkin Emmer Scones with Dates

Thursday, September 21, 2017

These pumpkin scones, lightly scented with nutmeg, with freshly milled emmer flour and dates are perfect for morning tea. They are not overly sweet and have a nice light and crumbly texture. They also make great lunch-box fillers.
Emmer wheat is one of the three hulled wheats (einkorn, spelt and emmer) known in Italy as farro. Sometimes called “Pharaoh’s Wheat.” Like all the ancient and heirloom wheats, they do contain gluten. However, the structure of this ancient wheat’s gluten is different from that of modern types, so it’s often digestible by people with gluten sensitivity or wheat allergies!

200 g Emmer berries, milled into flour
50 g Almond meal
2 tbsp Coconut sugar
1/2 tsp Ground nutmeg
10 g Baking powder
3 g Baking soda
1/3 tsp Sea salt
70 g Cold butter, cut into small cubes
160 g Homemade pumpkin puree
30 ml Buttermilk plus extra, for brushing
50 g Dates, chopped
Pepita for topping, optional

Preheat oven to 200C/400F. In a bowl, whisk together freshly milled emmer, almond meal, coconut sugar, nutmeg, baking powder, baking soda and salt.
Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Add in chopped dates and stir to combine.
Make a well in centre of mixture. Add pumpkin and buttermilk. Stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth. Pat the dough into a 1-inch-thick round and cut into 8 wedges.
Place scones on a baking tray lined with parchment paper. Brush the top with buttermilk. Sprinkle each scone with raw pumpkin seeds if you like. Bake for about 15-18 minutes or until golden and hollow when tapped on top. Transfer to a wire rack to cool.

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Lime Passionfruit Tart

Thursday, September 14, 2017

The sweet tangy passionfruit pulp goes perfectly with zesty lime in this delicious dessert. It is packed with fruitiness and so easy to make. Serve on its own or with a dollop of cream on the side.

Rye Spelt Crust	Lime Passionfruit Filling
125 g Butter, softened 2 tbsp Erythritol granules Pinch of salt 1 Egg, room-temperature 100 g Rye berries, milled into flour /Waldstaudenroggen 125 g Refined spelt flour	4 Eggs 180 ml Heavy cream 100 g Erythritol granules 3 tsp Lime rind 60 ml Lime juice 3 Passionfruit

Cream softened butter and erythritol granules until light and fluffy. Add in egg and salt. Mix until combined. Sift in rye and spelt flour. Mix until just incorporated. Transfer pastry to a lightly floured surface and bring together with your hands. Lightly knead until just smooth. Shape into a disc, wrap in plastic wrap and place in the fridge to rest for 30 minutes.
Roll out pastry between 2 sheets of baking paper until 3mm thick. Line a 23cm fluted tart tin with removable base with pastry. Trim any excess and if you like, use it to fill a 10-cm tartlet pan.
Line pastry case with baking paper. Fill with uncooked rice or beans. Bake for 10 minutes. Remove rice and baking paper. Bake for 10 minutes or until light golden. Reduce oven temperature to 120C/250F.
Whisk eggs, cream, erythritol granules, 2 teaspoons of lime rind, lime juice, and the pulp of 2 passionfruit in a large bowl until combined. Stand for 5 minutes. Strain the mixture through a sieve into a jug.
Pour the mixture into tart shell and bake for 45 minutes or until just set. Remove and cool completely on a wire rack. Garnish with reserved grated lime rind and passionfruit pulp.

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Roast Hokkaido Salad with Cranberries and Pepitas

Thursday, September 07, 2017

A delicious way to enjoy hokkaido as roasting brings out the inherent sweetness of pumpkin. It's super-easy to make and tastes very good. You can serve this as a side, scattered with your favourite greens or herbs, or paired with some chickpeas for a meat free meal.

1.5 kg Hokkaido pumpkin, cut into 8 wedges
70 g dried cranberries
30 g Pepitas, coarsely chopped
50 g Arugula
Fresh parsley leaves
Sea salt

2 tbsp Maple syrup
1 tbsp Olive oil
1 tbsp Lemon juice
1 tsp Smoked paprika
1 Garlic clove, crushed
1 tbsp Ginger root, peeled and thinly sliced

Wash the hokkaido pumpkin. Cut in half and scoop out the seeds and fibres. Cut each half into 4 or 5 wedges. Preheat oven to 220C/430F.
Place the pumpkin wedges in a baking pan. Season lightly. Combine maple syrup, olive oil, lemon juice, paprika, garlic and ginger in a bowl. Drizzle over pumpkin wedges. Roast for 30-35 minutes until tender.
Add the cranberries and pepitas to the pan and roast for a further 5 minutes. Transfer to a serving platter. Scatter over the arugula and parsley.