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Spelt Spirals with Hazelnut Pesto, Roasted Sweet Potato and Nutritional Yeast

Friday, January 15, 2021

In this easy 30-minute dinner recipe, wholegrain spelt pasta spirals are tossed in a rich pesto made with toasted hazelnuts, nutritional yeast and a mix of fresh herbs together with roasted sweet potatoes. Enjoy it on its own or with a green salad or serve alongside grilled chicken or fish for a more substantial meal.

	Hazelnut Pesto
600 g Sweet potatoes 3 tbsp Extra virgin olive oil Salt and freshly ground black pepper 120-150 g Organic wholegrain spelt spirals Nutrional yeast, to serve Crushed toasted hazelnuts, to serve	50 g Hazelnuts, lightly toasted and skinned 2 Garlic cloves Zest and juice of 1 lemon 120 ml Extra virgin olive oil 30 ml Hazelnut oil 30 g Fresh herbs (I used a mix of arugula, parsley and basil) 2 tbsp Nutritional yeast, unfortified (or 50 g Parmesan) Salt and freshly ground black pepper

Preheat the oven to 180C/350F. Spread the hazelnuts on a baking sheet and toast until golden, 10 to 12 minutes. Transfer the hazelnuts to a kitchen towel and rub together to remove the skins.
In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. This recipe makes more pesto than you’ll need. Keep the excess covered in a layer of olive oil in a jar for up to 2 weeks in the fridge.
Increase the oven temperature to 200C/400F. Use a vegetable peeler to peel sweet potatoes. Dice the flesh into 1-inch pieces and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, and roast, stirring sweet potato pieces once or twice, until golden brown and tender, about 30 minutes.
Meanwhile, cook the spelt spirals in plenty of boiling salted water until al dente, about 7-8 minutes or according to the packet instructions.
Drain pasta, return to pan and toss with a few tablespoons of the pesto and the roasted sweet potatoes. Serve with extra nutrional yeast and crushed roasted hazelnuts over.

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Macadamia Tart

Monday, December 28, 2020

Sweet buttery shortcrust pastry with a creamy nutty filling that's literally melts in the mouth. If you don't have macadamia, try some other nuts. Pecans and hazelnuts are great alternatives. Tarts like this can be served on their own but you can serve it with whipped cream or ice cream. Do not skip pre-baking the tart crust. Prebaking the tart shell keeps the crust from getting soggy.

Crust	Filling
180 g White spelt flour 120 g Cold unsalted butter, diced 50 g Fine raw sugar Pinch of salt 1 Egg, medium	100 g Unsalted butter, at room-temperature 80 g Fine raw sugar Pinch of salt Pinch of freshly grated nutmeg 4 Eggs, medium, at room-temperature 45 g Molasses 120 g Macadamia nuts, finely ground 60 g White spelt flour 150 g Whole macadamias for the topping

To make the crust, in a large bowl whisk together the spelt flour, sugar, and salt. Add in diced butter and egg. Use your hand to mix everything until the dough comes together. Shape dough into a disc. Wrap the disc in plastic wrap and refrigerate for 30 minutes or until the dough is firm.
Preheat the oven to 180C / 350F fan forced. Roll the pastry dough between two sheets of baking paper. Roll out the dough to a 28cm circle and about 2mm thick. Remove the baking paper and place the dough over a 24cm tart pan with a removeable bottom. Lightly press the dough into the bottom and side of the pan. Trim the overhang. (I then shaped the rest of dough into a cookie)
Line the crust with baking paper and fill with enough dried beans or pastry weights to cover the bottom and side of the crust. Bake for 10-12 minutes. Remove weights and paper, then bake for a further 5 minutes or until tart shell is light golden brown and the base is cooked.
Meanwhile, prepare the filling. Cream butter, sugar, salt and nutmeg together until light and fluffy. Beat in eggs, one at time, then the molasses until fully combined. Add in finely ground macadamias and spelt flour. Fold to combine.
Tip the filling into the crust and arrange the macadamia nuts on top. (the filling was a bit much, so I baked the rest in a tartlet paper liner.) Bake for 30 minutes until filling is firm to touch in centre. Cool for 15 minutes in the pan.
Carefully remove the tart from the pan, then dust with icing sugar and serve warm or cold with whipped cream or ice cream if you wish.

May the New Year bless you all with health, wealth, and happiness!

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Matcha Marble Gugelhupf

Tuesday, December 22, 2020

Matcha has been gaining popularity worldwide thanks to its health benefits and unique earthy flavour, which works really well in baked goods. Tender, moist, full of flavours and with bold green tea swirls, this buttery marble gugelhupf cake is great to accompany an afternoon tea and perfect for anyone who enjoys matcha. The cake is drizzled with white chocolate glaze and sprinkled with some rose petals, but it's optional. You can bake this in a loaf or springform pan.
I would also like to take this opportunity to wish you all a Wonderful Holiday! May it be filled with lots of love and laughter, delicious food, and much joy.

300 g Refined spelt flour
1 tsp Baking powder
1/4 tsp Baking soda
200 g Butter, softened plus extra to coat the baking pan
125 g Raw sugar (or up to 250 g if you want a sweeter cake)
1/4 tsp Salt
5 Small eggs
200 g Crème fraîche
3 tbsp Whole milk
2 tsp Vanilla paste
15 g Matcha green tea powder
Icing sugar, for garnishing, optional
150 g White chocolate, for garnishing, optional
Rose petals, for garnishing, optional

Preheat the oven to 180C/350F. Grease a 24cm bundt pan well and dust with flour, shaking out the excess. Sift together the spelt flour, baking powder and baking soda.
Beat butter, sugar and salt in a medium bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined after each addition. Beat in crème fraîche until just combined.
Place half of the batter into a separate bowl. Add milk and vanilla in one bowl and mix well. Add matcha to another half, and mix well.
Drop alternate spoonfuls of mixtures into the pan and swirl gently with a fork to create a marble effect.
Bake cake in the middle of hot oven for about 50 minutes or until a skewer inserted into the centre comes out clean. Leave in pan for 5 minutes before turning onto a wire rack cool.
Dust the cake simply with powdered sugar or glaze with melted white chocolate and sprinkle with rose petals if desired.

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Nut Free Pumpkin Fruitcake

Friday, December 18, 2020

Studded generously with dried mixed fruits, this nut-free, deliciously dense and rich pumpkin fruitcake is easily made well in advance, which saves you valuable time when entertaining, and perfect with your morning or afternoon cuppa too. For extra depth and flavour, soak dried fruits in the alcohol of your choice (Port, rum, brandy or whisky-based liqueur) a week prior to making the cake. If you don't want to bake this in a cake pan, try to divide the batter in 6 jumbo muffin cups and bake for 40-50 minutes. Test for doneness by placing a wooden skewer in center of muffin. If it comes out clean, it is done. Be careful not to over bake. The cake will keep in an airtight container for up to 1 week and much longer if you use alcohol.

250 g White spelt flour
12 g Baking powder
1/3 tsp Salt
250g Butter, softened
200 g Coconut sugar
2 Large eggs, room-temperature
1 tsp Vanilla paste
220 g Hokkaido pumpkin puree (butternut squash would work great too)
500 g Dried mixed fruit (I used a mix of ginger, apricot and cranberry)
60 ml 3.5% Milk, room-temperature

Grease a 22cm heart shaped or round spring-form pan thoroughly. Preheat the oven to 160C/320F.
Whisk together the spelt flour, baking powder and salt together.
Using an electric mixer, beat butter and coconut sugar until pale and creamy. Add eggs, one at a time, beating well after each addition until well combined.
Add in vanilla paste, pumpkin puree and mixed fruits and stir until combined. Alternately fold in spelt flour mixture and milk until combined. The batter is rather thick.
Spoon the batter into prepared pan and smooth surface. Bake for 1½ hours or until a skewer inserted into centre comes out clean.
Cool in pan for 10 minutes, then turn onto a wire rack to cool completely.

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Flower Pot Whole Spelt and Rye Bread with Hazelnuts and Quark

Saturday, November 21, 2020

These are some fun, totally foolproof, yeast-free and delicious bread to bake in a flower pot, which I have adapted from this Quark-Nussbrote found on eatsmarter. The dough is prepared with a mix of whole spelt and rye flour with Quark (a type of German fresh cheese), spices and whole hazelnuts that would result a rustic, hearty bread packed with nutrition and flavour with slightly denser and chewy texture.

300 g Whole spelt flour
300 g Whole rye flour
1 tbsp Baking powder
1/4 tsp Anise powder
1/4 tsp Fennel seed powder
1/4 tsp Caraway seed powder
1/4 tsp Coriander seed powder
100 g Olive oil
250 g Quark
180 ml 3.5% Milk
2 Eggs, medium
1 tsp Sea salt
80 g Hazelnuts

Whisk together the spelt, rye flours, and baking powder together with all the spices in a mixing bowl. Now add in olive oil, 160 ml of the milk, eggs, and sea salt. Use a hand mixer fitted with dough hooks to beat all the ingredients until a smooth dough forms.
Turn the dough out on a lightly floured work surface and knead in the hazelnuts. Cut out two portions of dough, each weighs about 150 grams. Shape each into a ball and place each into a small greased or parchment-lined flower pot. Shape the rest of the dough into a ball and place into a large grease or parchment-lined flower pot. Brush the top with the rest of the milk.
Fill an oven-safe bowl with water and place it at the bottom of your oven. Preheat the oven to 180C/350F fan forced.
Bake the small ones for 30 minutes and the large one for 60-70 minutes until nicely golden brown. Remove and cool briefly. Turn out the bread and cool on a wire rack completely before slicing.

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Whole Spelt Fruitcake

Sunday, November 15, 2020

This sensational winter loaf cake contains a wonderful mix of dried fruits and nuts and simply perfect for the holidays. Feel free to substitute your own favorites; you'll need about 350 g dried fruit and 150 g nuts total. Date syrup can be replace with honey or maple syrup too. Brush the cake with Port or Brandy or leave it out. Either way, it's very delicious and addictive with all the nuts, dried fruits and spices.

250 g Whole spelt flour
2 tsp Baking powder
1 large pinch of cinnamon
1 large pinch of cardamom
1 tsp Ginger bread spice
4 Large eggs
120 g Date syrup or honey
200 g Dried apricots, chopped
150 g Raisins, or dried cranberries
100 g Hazelnuts, lightly toasted and coarsely chopped
50 g Almonds, lightly toasted and coarsely chopped
1 tbsp Port or Brandy plus extra for brushing the cake

Preheat the oven to 150C/300F, fan forced. Sift the flour into a mixing bowl together with baking powder and spices. Set aside. Grease a 20cm loaf pan generously with butter.
Beat the eggs until combined. Slowly drizzle in date syrup and beat until well combined and fluffy. Stir in flour-spice mixture until well combined.
Add in chopped dried apricots, rainsin and Port wine. Stir until well combined. Spread the mixture into prepared pan. Level top with a spatula.
Bake for 1 hour or until a skewer inserted in centre comes out clean. If cake is browning too much, cover with foil after 45 minutes. Brush the hot cake with 1 extra tablespoon Port wine. Cool the fruit cake in the pan for 5 minutes before turning out onto a wire rack to cool completely. Slice and enjoy!