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Pepita Einkorn Cakelets

Wednesday, September 14, 2016

These delicious cakelets with all the goodness of pumpkin seed are quick and simple to make and perfect served with a nice cup of tea or with a dollop of custard or crème fraîche for a Sunday lunch dessert.

150 g Pepita seeds, ground into powder
70 g Einkforn, ground flour
1/4 tsp Salt
1 tsp Baking powder
170 g Unsalted butter
100 g Coconut sugar
3 Eggs
2 tbsp Pepita seeds, roughly chopped

Preheat the oven to 180C/350F. In a bowl, combine pepita powder, the einkorn flour, salt and baking powder. Set aside.
In another bowl, cream the butter and coconut sugar with an electric mixer. Add the eggs, one at a time, beating until smooth. Stir in the dry ingredients with a wooden spoon until incorporated.
Spoon the batter into 12 muffins cups lined with paper liners. I used 10 silicone muffin cups and a 8cm leftover tartlet crust. Sprinkle the tops with chopped pepita seeds.
Bake in the center of hot oven for about 18-20 minutes. or until a skewer inserted in the centre of a cakelet comes out clean. Stand in the pan for 5 minutes. Transfer to a wire rack to cool.

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Blackberry Goat Cheese Mousse Tart

Wednesday, July 20, 2016

This fresh goat cheese mousse tart with blackberries and a buttery wholegrain cookie crust, adapted from 'Pastry' by master chef Michel Roux, is so deliciously light and fruity. The mousse is sweetened with pure stevia syrup, but feel free to swap out and use raw sugar or maple syrup instead.

Crust (adapted from 'Pastry' by Michel Roux)	Blackberry Goat Cheese Mousse
250 g Einkorn berries, ground into flour 125 g Butter, cut into small pieces and slightly softened 1 Medium egg 1 tsp Maple syrup 2 g Salt 30 ml Cold water	12 g sachet Gelatine granules 5 tbsp Cold water 350 g Blackberries, frozen or fresh 2 tbsp Stevia syrup, plain 150 g Fresh goat cheese 1/2 tsp Vanilla powder 150 g Heavy cream

Heap the flour on the counter and make a well. Put the butter, egg, maple syrup and salt in the middle. With your fingertips, mix the ingredients in the well.
Now little by little, draw the flour into the center and work the dough with your fingertips to a grainy texture. Add the cold water and mix it in until the dough begins to hold together.
Using the palm of your hand, push the dough away from you 4 or 5 times until it is smooth. Roll the dough into a ball, wrap in plastic wrap, and chill for an hour.
Roll out the dough to a 3 mm thickness and line a loose-bottomed oblong tart pan, measuring 35x11x2.5 cm and a 12 cm round pan. Chill for about 20 minutes.
Preheat the oven to 190C/375F. Prick the pastry shell bases. Line the shells with baking paper and fill with a layer of dried beans to weigh the dough down and prevent it from rising unevenly.
Bake the shells blind for 18-20 minutes. Lower the oven setting to 170C/340F. Remove the beans and paper and return the shells to the oven for about 8 minutes. Remove and leave in the pans to cool completely before using for the filling.
Soak the gelatine granules in water in a bowl for 5 minutes. Warm up the frozen blackberries and stevia syrup in a saucepan over low heat until the berries are thawed. Don't let the mixture boil. Puree the mixture and pass through a fine sieve. Now add the soaked gelatine in the warm berry mixture and stir until dissolved. Set aside and allow the mixture to cool to room temperature.
Add fresh goat cheese and vanilla powder. Mix until well combined. Cover with plastic wrap. Refrigerate for 30 to 45 minutes, or until starting to set.
Whip the heavy cream lightly to soft peaks, then fold it into the berry mixture. Pour into the crust bases and leave to chill for 4 hours or overnight, until set. Garnish the tart with fresh blackberries,edible flowers and lemon balm leaves.

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Quinoa, Coconut Flour Einkorn Banana Bread (Sugar Free, Dairy Free)

Thursday, June 30, 2016

A deliciously healthy banana bread made with a mix of freshly milled einkorn flour, defatted coconut flour and quinoa flour. It's dairy free, sugar free, packed with nutrients and perfect for breakfast or a healthy snack in between meals.

Wet Ingredients	Dry Ingredients
4 Large overripe bananas 2 Large eggs, at room-temperature 40 g Pumpkin seed oil 60 g Homemade sunflower seed maca butter 2 tbsp Brandy	45 g Quinoa flour 25 g Coconut flour 180 g Einkorn berries, ground into flour 7 g Baking powder 3 g Baking soda Pinch of salt 1/2 tsp Vanilla powder 1/2 tsp Cardamom powder 1/2 tsp Cinnamon powder

Preheat your oven to 180C/350F. Grease and line base of a large 13cm x 21cm loaf pan with parchment paper.
In a blender, add in overripe bananas, eggs, pumpkin seed oil, sunflower seed butter and brandy. Process all the ingredients until smooth .
Sift together the flours, baking powder, baking soda, salt, vanilla powder and spices together in a large bowl and pour the wet mixture onto the dry mixture, folding gently but thoroughly.
Pour into the prepared pan. Smooth the surface. Sprinkle the surface with 1 tablespoon of sunflower seeds if desired and bake for 1 hour or until a skewer inserted into centre comes out clean. Set aside in pan for 10 minutes to cool before turning onto a wire rack to cool completely. Slice and serve with sunflower seed maca butter.

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Overnight Spelt Einkorn Bread

Thursday, April 14, 2016

This is a simple sandwich loaf made with my favourite einkorn and spelt, risen with less yeast and wonderful flavour which comes from the long, slow, overnight fermentation in the fridge.

Overnight Spelt Einkorn Bread

inspired by this

3 g Fresh yeast
1 tbsp Maple syrup
40 ml Warm water
180 ml Soya milk, lukewarm
250 g Spelt bread flour
120 g Einkorn flour
1/2 tsp Sea salt
20 g Olive oil
1 tbsp Oat flour for dusting

Place the yeast, maple syrup and warm water in a bowl. Whisk with a fork to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.
Place spelt bread flour, and einkorn flour into a large bowl. Stir in sea salt, yeast mixture and olive oil. Mix to form a soft dough, about 10 minutes. Turn out onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover and leave in a cool place to rest for 2 hours.
Lightly grease a standard loaf pan. Knock back the dough and knead until smooth. Shape into a log. Place in the prepared pan. Cover with lightly greased plastic wrap and leave overnight (8-10 hours) to rise in the fridge.
Take it out of the fridge next morning and put it somewhere warm to carry on rising: it could take from 1 to 3 hours. Preheat oven to 200C/400F fan-forced.
Lightly dust the risen dough with oat flour. Bake in the hot oven for 10 minutes, then turn down the temperature to 180C/200C fan-forced, and bake for a further 25 minutes or until golden and hollow-sounding when tapped. Turn onto a wire rack to cool.

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Dairy Free Einkorn Pancakes

Wednesday, March 30, 2016

Replace the regular milk with soya or almond milk in these stevia sweetened wholegrain pancakes suitable for people allergic to dairy and needing to limit sugar intake.

170 g Einkorn, ground into flour
2 tsp Baking powder
Pinch of salt
1/3 tsp Vanilla powder
5 g NuNaturals white stevia powder
1 Egg
1 Ripe banana, mashed
220 ml Soya milk
40 g Coconut oil, melted
1 tbsp Coconut oil, for brushing
Maple syrup to serve, optional

Place the ground einkorn, baking powder, salt, vanilla powder and stevia in a large bowl and whisk to combine.
Make a well in the centre, add the egg, mashed banana, soya milk and melted coconut oil and whisk to combine.
Preheat a large non-stick frying pan over medium heat. Brush the pan with coconut oil. Add ¼ cup of the batter and cook for 2–3 minutes each side or until puffed and golden. Remove from the pan and keep warm. Repeat with the remaining batter. Serve with maple syrup if desired.

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Einkorn Chia Poppy Loaf Cake

Tuesday, March 15, 2016

This lemon poppy seed einkorn cake is deliciously healthy, and quick to make, and perfect for a spring brunch. The flavours of lemon and poppy seeds complement each other beautifully in this loaf cake, but chia seeds and coconut were added for extra goodness and flavour. If desired, prepare a lemon syrup and drizzle over the warm cake.

Einkorn Chia Poppy Loaf Cake

adapted from taste

110 g Einkorn, ground into flour
100 g Finely ground poppy seeds
1 tbsp Coconut flour
1 tbsp Chia seeds
1 tsp Baking soda
Pinch of sea salt
10 g NuNaturals white stevia powder
10 drop Lemon flavoured liquid stevia
70 g Coconut oil, melted and cooled
160 g Coconut cream
2 Eggs
1 Large lemon, zested and juiced
80 g Blueberries, optional

Line a 20cm loaf pan with baking paper. Preheat the oven to 175C/350F.
Whisk together the ground einkorn, ground poppy seeds, coconut flour, chia seeds, baking soda and a pinch of salt in a mixing bowl.
In another bowl, stir together the stevia powder, liquid stevia, melted coconut oil, coconut cream, eggs, lemon zest and juice.
Pour the wet ingredients into the flour mixture and mix gently until well combined. Transfer the cake batter into the prepared loaf pan. Top with the blueberries if using.
Bake in the middle of hot oven for about 40 minutes until golden brown. Remove and cool the cake in the pan for 5 minutes. Turn out the cake and cool on a wire rack completely.

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Raisin Oatbran Banana Einkorn Loaf

Monday, February 15, 2016

Found this recipe on Ricardo Cuisine, but I tweaked it a bit using what I have on hand and making it even healthier with ground whole-grain einkorn, oat bran, banana, coconut oil and liquid stevia. This makes a good snack, breakfast, or even dessert with a chocolate glaze or lemon icing.

110 g Wholegrain einkorn flour
80 g Oatbran
1 tsp Baking powder
1 tsp Baking soda
1/4 tsp Sea salt
120 ml Buttermilk
1/2 tsp Vanilla-flavoured liquid stevia
3 Very ripe bananas, mashed
1 Large egg
30 ml Coconut oil, melted
100 g Raisins

Preheat the oven to 180C/350F. Grease a small loaf pan (21cmx10cm) and line with parchment paper.
In a mixing bowl, combine the wholegrain einkorn flour, oatbran, baking powder, baking soda and sea salt. Set aside.
In another bowl, combine the buttermilk, liquid stevia, mashed bananas, egg and melted coconut oil with a whisk.
Stir in the dry ingredients until the flour is just moistened. Set aside 1tbsp of raisins for garnish and add the remaining ones to the batter.
Pour the batter into the prepared loaf pan. Sprinkle with the reserved raisins and bake for 40 minutes or until a toothpick inserted into the centre of the bread comes out clean. Let cool completely before unmoulding. Slice and serve.

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Anise Oatmeal Cookies with Marzipan

Wednesday, November 25, 2015

These chewy oatmeal cookies have a distinctive anise flavour and slight nutty taste. They are glazed with milk chocolate, topped with toasted chopped almonds, and low in sugar. We love these cookies, but if you aren't a fan of anise flavour, then these cookies are not for you.

Cookies	Topping
175 g Old fashioned rolled oats 3 tbsp Einkorn, ground into flour 1/2 tsp Baking powder 1 tsp Anise powder 100 g Marzipan, finely diced 100 g Butter, softened 1 Egg 5 packet NuNaturals white stevia powder 1 tbsp Raw brown sugar 1 tsp Vanilla extract	150 g Milk chocolate, chopped 2 tbsp Chopped almonds, toasted

Preheat a fan forced oven to 170C/340F. Line two baking trays with baking paper.
Toast rolled oats in a skillet over medium-high heat until lightly browned. Remove and cool to room temperature.
Combine toasted rolled oats, ground einkorn, baking powder and anise powder in a bowl. Finely dice the marzipan. Cream together the diced marzipan, softened butter, egg, stevia, raw brown sugar, and vanilla extract. Stir in the flour mixture until combined.
Drop tablespoonful of mixture onto prepared trays and press down slightly, allowing room for spreading. Bake for 10-12 mins until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.
Place the chopped milk chocolate in a bowl and set the bowl over a pan of gently simmering water. Stir occasionally until smooth. Coat the cookies with melted chocolate and sprinkle with some toasted almonds.

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Fresh Cranberry Streusel Muffins with Einkorn and Quinoa

Wednesday, November 18, 2015

Packed with whole grains, these moist, fruity einkorn quinona muffins with fresh cranberries and a streusel topping make an easy on-the-go snack. Fresh cranberries add a delicious tart flavour to these muffins, but feel free to use your favorite fruits and flavours.

Topping	Batter
50 g Einkorn, ground into flour 20 g Quinoa flour 40 g Sunflower seeds 20 g Raw brown sugar 1/2 tsp Cinnamon powder Pinch of salt 40 g Butter, diced	200 g Einkorn, ground into flour 50 g Quinoa flour 2 tsp Baking powder Pinch of salt 2 Eggs 10 packet Nunturals white stevia powder 80 g Butter, melted 1 tsp Vanilla extract 250 g Lactose free 3,8% plain yoghurt 150 g Fresh cranberries

In a medium bowl, add ground einkorn flour, quinoa flour, sunflower seeds, raw brown sugar, cinnamon and salt. Rub in butter until moist crumbs form.
Preheat the oven to 200C/400F. Combine ground einkorn, quinoa flour, baking powder and pinch of salt in a bowl. In another bowl, stir together the eggs, stevia powder, melted butter, vanilla extract and yoghurt until well combined.
Add the flour mixture into the liquid mixture. Stir until just incorporated. Now gently fold in the fresh cranberries. Divide the batter in 12 standard-size muffin cups.
Sprinkle the streusel over the muffins. Bake in the center of hot oven for about 25 minutes until golden brown.

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Vegan Buckwheat Bread with Sunflower Seeds and Pear Sauce

Tuesday, October 27, 2015

A simple quick bread recipe with buckwheat, ground einkorn, sunflower seeds, homemade pear sauce and olive oil. It's sugar-free, vegan, freezes well and goes well with avocado spread, peanut butter or cheese.

120 g Buckwheat flour
120 g Einkorn, ground into flour
2 tsp Spekulatius spice mix
2 tsp Baking soda
1/2 tsp Salt
420 g Homemade pear sauce
80 ml Olive oil
3 tbsp Pure NuNaturals stevia syrup
60 g Sunflower seeds

Preheat the oven to 180C/350F. Line a standard-size loaf tin with parchment paper.
In a mixing bowl, combine together the buckwheat flour, ground einkorn, spekulatius spice mix, baking soda, and salt.
Stir together the pear sauce, olive oil, and NuStevia syrup. Add it to the flour mixture and stir until just incorporated. Fold in the sunflower seeds.
Pour the batter into the prepared loaf tin and if desired, scatter some sunflower seeds over the top. Bake in the middle of hot oven for about an hour or until a skewer comes out clean when tested. Cool in pan briefly then turn out onto a rack to cool.

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Savoury Hokkaido Pumpkin Crumble

Monday, October 05, 2015

Spicy roasted Hokkaido pumpkin topped with a flavoursome, savoury crumble that uses einkorn flour, rosemary, warm spices, pepitas and sunflower seeds for extra texture and flavour. It makes a perfect meatless meal.

Savoury Hokkaido Pumpkin Crumble

adapted from taste

1.5 kg Hokkaido pumpkin, cut into 2cm pieces
4 tsp Olive oil
1/2 tsp Dried chilli flakes (optional)
60 g Rolled oats
50 g Einkorn flour
1 tsp Brown sugar
1 tsp Chopped fresh rosemary
1/2 tsp Ground cinnamon
1/3 tsp Ground nutmeg
50 g Coconut oil
2 tbsp Pepitas
1 tbsp Sunflower seeds
1 Spring onion, thinly sliced

Preheat oven to 200C/400F. Line a baking tray with baking paper. Place the pumpkin on the tray and drizzle over oil. Sprinkle with chilli flakes. Season. Toss to combine. Roast, stirring once, for 30 minutes or until golden and tender.
Meanwhile, grease a large baking dish or two smaller ones. Combine oats, flour, brown sugar, rosemary, cinnamon and nutmeg in a large bowl. Rub in the coconut oil until the mixture resembles coarse breadcrumbs. Stir in seeds. Season.
Reduce oven to 180C/350F. Stir spring onion into pumpkin mixture. Place in prepared baking dishes. Sprinkle with crumble mixture. Bake for 25 minutes or until golden and crisp.

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Einkorn Coconut Cookies with Avocado and Raisin

Thursday, September 24, 2015

These are definitely not your typical oatmeal cookies, but a fantastic variation. With freshly home milled einkorn flour, coconut oil, avocado and raisins, they make for a delicious on the go breakfast or an ideal afternoon snack.

130 g Rolled oats
110 g Einkorn, ground into flour
1/2 tsp Baking powder
1/2 tsp Baking soda
100 g Coconut oil, softened
7 g NuNaturals white stevia powder
1 Egg
1 Ripe avocado
150 g Raisins

To toast oats, place them in a dry nonstick skillet over medium-high heat, stirring occasionally, for 5-7 minutes or until they are fragrant and golden brown. Set aside to cool.
Preheat the oven to 180C/350F. Line two large baking sheets with parchment paper. Sift together the ground einkorn flour, baking powder and baking soda in a bowl. Set aside.
In mixing bowl beat coconut oil until soft. Add stevia and blend until smooth. Add egg and beat until well mixed and fluffy. Add the avocado to the bowl and beat until incorporated.
Reduce the mixer speed to low, and mix in the flour mixture and the oats. Stir in the raisins. Use a tablespoon to form the cookies and place them, 1-inch apart, on prepared baking sheets. Slightly flatten each cookie and bake until browned, about 20 minutes. Transfer the cookies to a rack to cool.