12/2017

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Vegan Orange Cardamom Spelt Bread Rolls (Dairy-free, Egg-free, & Refined sugar-free)

Thursday, December 28, 2017

A slightly sweet, aromatic bread (sweetened with maple syrup and erythritol) flavored with the unique scent of cardamom and orange peel for the New Year or for a mid afternoon snack or lunch-box treat. You can bake this braided or in a cake pan. For a more traditional cardamom bread, use walnut instead of the raisin filling.

Dough	Filling
4 g Dried yeast 200 ml Coconut milk, warmed 1 tbsp Maple syrup 100 g Whole spelt flour 200 g Spelt bread flour 1 tsp Cardamom powder 1/3 tsp Fine sea salt 2 tsp Finely grated orange rind 75 g Coconut oil, melted 1 tbsp Hemp seeds, for topping, optional White chocolate, melted for topping, optional	150 g Raisins 100 ml Freshly squeezed orange juice 1 1/2 tsp Cardamom powder 1/2 tsp Cinnamon powder 3 tbsp Erythritol granules

The night before preparing the rolls, soak raisins in orange juice or rum in your refrigerator.
Whisk the dried yeast, coconut milk and maple syrup in a jug. Set aside for 10 minutes or until frothy.
Combine the flours, cardamom powder and salt in the mixing bowl of your stand mixer fitted with a dough hook. Make a well in centre. Add the yeast mixture, melted coconut oil, and orange rind. Stir at low speed until the ingredients roughly combined, about 3 minutes. Increase speed to medium, and knead the dough until smooth and elastic, about 5 minutes.
Place in a greased bowl and cover with plastic wrap. Set aside to let rise for 60-90 minutes or until doubled in size. Punch the dough down and let rest 10 minutes.
Combine cardamom, cinnamon and erythritol granules in a small bowl. Drain the soaked raisins and reserve 1 tablespoon of the soaking liquid.
Roll the dough out to approximately a 36cm x 24cm rectangle. Sprinkle the rectangle with the spice mixture and raisins.
Roll up, starting at the long side, and pinch edges firmly to seal. Cut the roll into 8 slices. Place the slices, cut side down, in a 26-cm round pan lined with parchment paper. Let rise in warm place until doubled in size, about an hour.
Preheat oven to 190C/375F. Brush the top with reserved soaking liquid and sprinkle the hemp seeds over. Bake for 25 minutes or until light golden brown. Drizzle the melted white chocolate over warm rolls. Enjoy!

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White Chocolate Coconut Ganache Cookie Cups

Thursday, December 21, 2017

White chocolate coconut ganache cookie cups made with a special spelt black sesame cookie dough and garnished with holiday sprinkles. You can use your favourite cookie dough and coconut cream also can be replaced with whipping cream.
Warmest thoughts and best wishes for a wonderful Christmas and a Happy New Year. May peace, love, and prosperity follow you always.

Cookie Cups	White Chocolate Coconut Ganache
160 g Spelt flour 30 g Black sesame seeds, ground into powder 1/4 tsp Baking soda A large pinch of sea salt 110 g Butter, softened 50 g Coconut sugar 2 Egg yolks, room-temperature	1 tin / 400 ml Coconut milk 200 g White chocolate, chopped

Place spelt flour, black sesame powder, baking soda and salt in a mixing bowl. Whisk to combine. Cream butter and coconut sugar until fluffy. Add in egg yolks, one at at time, beat until combined. Sift flour mixture over butter mixture. Using a wooden spoon, stir to combine.
Divide the dough into 24 portions and shape each into a ball. Place one ball into each muffin cup. Bake 12 minutes. Remove from oven and immediately use the bottom of a shot glass to press firmly down in the center to create a well. Cool in pans for 10 minutes, then place on wire rack to cool completely.
Open the can of coconut milk and scoop the firm cream at the top into a saucepan. Bring it to a simmer. Roughly chop the white chocolate and place them in a mixing bowl. Pour in the hot coconut cream and and let stand for 5 to 10 minutes. Stir continuously until it is shiny, smooth, and completely melted. Set aside to cool thoroughly.
Beat the mixture until smooth and fluffy. Transfer to a piping bag fitted with a star tip. Pipe the ganache into the cookie cups and if desired, garnish with sprinkles.

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Baked Harissa Spiced Sweet Potato with Pesto

Thursday, December 14, 2017

This baked Harissa sweet potato side dish with a nutrient-packed kale and walnut pesto is super tasty and healthy at the same time. It is prepared with just a few ingredients and makes a fabulous accompaniment to any main meal.

1 kg Sweet potatoes, thinly sliced
2 tbsp Olive oil
1 tbsp Butter, melted (olive oil if vegan)
1 clove Garlic, minced
1 tsp Harissa spice mix
Sea salt and pepper, to taste
Homemade kale and walnut pesto, to serve

Preheat oven to 190C/375F. Combine together the olive oil, melted butter, minced garlic, harissa spice mix, salt, and pepper in a small bowl.
Pour half of the oil-spice mixture in the bottom of a rectangular baking dish. Arrange sweet potato slices in the dish and brush potatoes with the remaining oil-spice mixture.
Bake for 40 minutes until tender and lightly browned. Serve with pesto.

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Thai Curry Roasted Cauliflower Salad with Chickpea and Pomegranate

Thursday, December 07, 2017

A Thai-inspired, Paleo friendly salad that's perfect for the holiday season because of its festive colours and wonderful flavours. It's mildly spicy, gluten-free, and makes a hearty vegetarian main course salad or the perfect side dish for grilled meat or seafood. You can also crumble in some feta, but it is very delicious just as it is.

1 head / 750 g Cauliflower, cut into large florets
1 tbsp Thai red curry paste
2 tbsp Olive oil
Sea salt
1 cup Pomegranate seeds
Crispy Moroccan spiced chickpeas
Parsley leaves, chopped

Preheat oven to 200C/400F. Combine cauliflower florets, red curry paste and olive oil in a large bowl.
Place the cauliflower in a large oven tray lined with baking paper and roast for 40 minutes or until cooked through and charred. Taste and season with sea salt.
Add in pomegranate seeds and crispy chickpeas. Scatter the chopped parsley over and serve.