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Featured Recipe: 35 Recipes to make the most of Asparagus Season

White Chocolate Dipped Coconut Lime Macaroons

Thursday, October 26, 2017 | © 2017 |

Those who love coconut and white chocolate combos will enjoy this erythritol sweetened and gluten-free treat. Lime zest adds a refreshing citrus flavour to the cookie that's complemented by the sweet white chocolate coating. It is super easy to make and takes just a few ingredients.

  • 4 Egg whites, at room temperature
  • 75 g Desiccated coconut
  • 75 g Desiccated coconut, lightly toasted
  • 100 g Erythritol granules
  • 1/2 tbsp Finely grated lime rind
  • 1/4 tsp Vanilla extract
  • Pinch of salt
  • 150 g White chocolate couverture for dipping, chopped
  1. Preheat oven to 180C/350F. In a large bowl, whisk egg whites until frothy. Add in coconut, erythritol granules, lemon rind, vanilla extract and pinch of salt. Use a rubber spatula to fold the dough together until combined.
  2. Dampen your hands with cold water and form tablespoons of mixture into domes. Bake until golden, about 15-20 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
  3. In a double boiler or a heatproof bowl set over a pan of simmering water, melt the chopped white chocolate, removing it from the heat when a few small lumps remain. Stir until smooth.
  4. Working one at a time, dip the bottoms of the macaroons into the white chocolate and place back on the lined sheet pan. Chill in the fridge for 20 minutes until set. Store the macaroons in an airtight container at room temperature for up to 7 days. | © 2017 | | © 2017 |

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Green Pea Einkorn Pancakes

Thursday, October 19, 2017 | © 2017 | | © 2017 |

Create a healthy, filling and deliciously different vegetarian meal with these irresistible green pea pancakes. It can be whipped up in less than 30 minutes and are best served with Quark or ricotta and a side salad.

  • 400 g Frozen green peas
  • 750 ml Boiling water
  • 120 ml Buttermilk
  • 2 Eggs
  • 100 g Einkorn flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • Freshly ground black pepper
  • 20 g Coconut oil for cooking
  1. Place frozen green peas in a bowl and pour in boiling water. Leave it aside for 5 minutes. Drain well.
  2. Process green peas, buttermilk, eggs, einkorn flour, baking powder, salt and freshly milled black pepper to taste until incorporated and smooth.
  3. Heat 1 teaspoon coconut oil in a non-stick skillet over medium heat. Add in 1 heaped tablespoon of batter and cook for 3 minutes each side or until golden. Transfer to a plate. Cover to keep warm. Repeat with remaining coconut oil and batter to make 12 pancakes. | © 2017 | | © 2017 |

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Peanut Butter Einkorn Cookie Cups with Erythritol

Thursday, October 12, 2017 | © 2017 |

Quick, easy to make and perfect for holiday parties and cookie trays, these bite-sized wholegrain and erythritol sweetened amazingly delicious peanut butter cookie cups are a treat for the kids and adults.

Peanut Butter Einkorn Cookie Cups with Erythritol

adapted from Betty Crocker
  • 210 g Einkorn berries, milled into flour
  • 1 tsp Baking soda
  • Pinch of salt
  • 120 g Creamy peanut butter
  • 110 g Butter, softened
  • 100 g Erythritol granules
  • 1 Egg, medium
  • 2 tbsp Milk
  • 1 tsp Vanilla extract
  • 40 g Unsalted roasted peanuts, chopped
  • 15 Chocolate toffees (I used Werther's Original)
  • 5 Cream toffees, halved (I used Muh Muhs)
  • Sea salt flakes, optional
  1. Preheat the oven to 180C/350F. Grease 24 mini muffin cups with coconut oil or cooking spray. Set aside.
  2. In small bowl, mix freshly milled einkorn flour, baking soda and salt. In a mixing bowl, cream the peanut butter, butter and erythritol granules with an electric mixer on medium speed for 2 minutes. Beat in egg, milk and vanilla extract. On low speed, beat in flour mixture until blended. Stir in chopped peanuts.
  3. Divide the dough into 24 portions and shape each into a ball. Place one ball into each muffin cup. Bake 12 minutes. Immediately press one toffee into center of each cookie. Bake 2 minutes longer. Top chocolate toffee with salt flake if desired. Cool in pan on cooling rack. | © 2017 | | © 2017 |

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Kale, Fig and Pear Salad with Perga

Thursday, October 05, 2017 | © 2017 | | © 2017 |

Loaded with autumny fruits, vitamin-rich kale, and food of the Gods: perga, then dressed with a balsamic blanc vinaigrette, is truly a nutritional powerhouse. If you want to make it vegan, use cashews or other nuts in place of perga.
Perga, also called bee bread or ambrosia, is fermented bee pollen which happens when the bees add their saliva to the pollen and retains its hexagonal honeycomb shape after it is taken out. It has a mild, sweet-sour taste and rich in protein and minerals.

  • 120 g Kale leaves, chopped
  • 2 Pears, thinly sliced
  • 2-3 Figs, cut into wedges
  • Pomegranate seeds
  • 1 tbsp Perga bee bread or roasted cashews
  • 4 tbsp Balsamic blanc
  • 60 ml Olive oil
  • 1 tsp Garlic-infused honey
  • 2 tsp Black cumin seeds
  • 1 tsp Dried tarragon leaves
  • Salt and pepper to taste
  1. In the mason jar, add the balsamic blanc, olive oil, garlic-infused honey, black cumin seeds and dried tarragon. Twist the cap, and shake again until everything has emulsified. Season with salt and pepper to taste. Refrigerate until ready for use.
  2. Wash and chop the kale. Dry kale in a salad spinner. Arrange them in a salad platter. Add sliced pears, fig wedges, pomegranate seeds and perga or roasted cashew nuts if your want to make this vegan.
  3. Toss with the prepared dressing and serve. | © 2017 | | © 2017 |

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