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Sweet dates and crunchy walnuts make this einkorn quick bread deliciously different. It's easy to make and great for breakfast or as a healthy snack. To make your own date paste, simply soak 200 grams of pitted dates in water or tea overnight, drain and process until completely smooth.

1. Preheat the oven to 160C/320F. Grease a standard-size loaf pan and line the bottom with a piece of parchment paper and set aside.
2. In a mixing bowl, combine einkorn flour, walnut flour, baking soda, spices and salt. Whisk until well combined.
3. In another large bowl, combine the eggs, date paste, kefir, flaxseed oil, sesame oil, and maple syrup. Whisk vigorously until well combined, then add in the flour mixture and stir with a wooden spoon until completely incorporated.
4. Spread the batter to the prepared loaf pan and top with walnut halves. Bake for 55 to 60 minutes until the top is nicely golden brown and a skewer inserted in the center comes out clean. Allow the loaf to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

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This white asparagus salad is made with cherry radishes, hard-boiled egg, and fresh herbs--a typical German spring recipe that's ready in no time. Try it served with some garlic bread or croutons. Omit the eggs if you want to make it vegan. White asparagus can be difficult to locate if you are not in Europe, simply use green variety.

White Asparagus Salad with Radish Vinaigrette

1. Bring a large pot of water to boil over medium-high heat. Add the the asparagus pieces and blanch for 5-8 minutes until tender yet firm. Refresh under cold water. Drain.
2. Wash, clean and thinly slice the cherry radishes. Place white balsamic, chicken broth, walnut oil and olive oil in a jar. Season with salt and pepper. Shake well. Add to the radish slices and set aside to allow the flavours to meld for 15 minutes.
3. Now gently toss the drained white asparagus with vinaigrette and arrange them into two shallow bowls. Top with chopped eggs and fresh herbs.

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This tart has a buttery no bake oatmeal cookie crust filled with a rich creamy dulce de leche mixed with coconut cream and topped off with some sea salt. The tart is surprisingly easy to make, esp. if you use the storebought milk caramel, and the diamond salt and dulce de leche really compliment each other.

1. Place cookies, butter, vanilla and cinnamon in the bowl of a food processor. Process to combine. Divide the mixture into two 12cm loose-bottomed fluted tart pans. Press over bases and sides. Refrigerate for 30 minutes.
2. Combine dulce de leche and coconut cream in a microwave-safe bowl. Microwave for 30 seconds, stirring once, until caramel is smooth and coconut cream is completely incorporated. If you prefer a firmer caramel filling, then use less cream or no cream at all.
3. Pour dulce de leche into the crust and spread evenly. Top with a sprinkle of sea salt flakes and serve.

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Roasting asparagus brings out these spring vegetable's inherent sweetness with a hint of heat from harissa spice mix. As well as adding bright, vibrant colour to your meals, this delicious salad is vegan and gluten-free too.

1. Preheat oven to 200C//400F. Wash beetroots and pat dry. Place in a baking dish. Cover tightly with foil. Roast for 40 to 45 minutes or until skin peels away from beetroot when rubbed. Set aside until cool enough to handle. Peel and halve each beetroot, quartering any larger ones.
2. Spread green asparagus in a single layer on a baking sheet. Brush with 1/2 tablespoon of olive oil until spears are completely coated. Sprinkle with harissa spice mix and sea salt. Roast for 15-20 minutes.
3. Place the raspberry vinegar and the rest of olive oil in a bowl. Season with salt and pepper. Whisk to combine.
4. Place arugla on a platter. Top with baby beetroots, green asparagus, strawberries and green peas if using. Drizzle with dressing. Enjoy!

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Vegan, 100% wholegrain, no waiting because no kneading or proofing needed and you don't even have to preheat the oven, plus with only 6 ingredients! If you don't have einkorn, then use spelt instead. Goes great with nutella, jam or peanut butter for a hearty and delicious breakfast.

Cold Oven Yeast Einkorn Pepita Bread

1. Place lukewarm water in a mixing bowl. Crumble the fresh yeast into the water and stir until dissolved.
2. Add in einkorn flour, coconut sugar, chopped pepita, and sea salt. Use a handheld mixer attached with dough hooks to mix the ingredients until well combined and smooth.
3. Turn the dough into a loaf pan lined with parchment paper and place in the middle of a cold oven. Fill a baking pan with water and place at the bottom of the oven.
4. Now turn on the oven at 180C/350F and bake for about 50 minutes until the bread looks nicely golden brown. Turn onto a wire rack to cool.

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Easy and delicious! These lemon poppyseed cookies are crispy on the outside, tender on the inside, tangy from lemon and sweet from white chocolate glaze. If you love lemon, these are the cookies for you.

1. Preheat oven to 180C or 160C fan-forced. Line two baking trays with baking paper. Using an electric mixer, beat butter and raw sugar until pale and creamy. Beat in egg until combined.
2. Whisk together the spelt flour and baking soda. Add in ground poppy seeds, finely grated lemon rind and salt. Mix well.
3. Add the flour mixture into the creamed butter. Stir to combine. Roll level tablespoons of mixture into balls. Place balls, inch apart, on the prepared trays. Use the bottom of a clean drinking glass to gently flatten each cookie ball to 1cm thick.
4. Bake in the preheated oven, swapping trays halfway, for 12-14 minutes or until golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely.
5. Place the chopped white chocolate in a heavy saucepan over very low heat, stirring constantly till the chocolate begins to melt. Immediately remove the pan from the heat and stir the chocolate until it is smooth. Dip half of each cookie into melted white chocolate, allowing excess to drip off. If desired, sprinkle some lemon zest over. Place cookies on parchment paper until chocolate is set.

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This bread recipe calls for aroniaberry powder, which is optional, but adds a lovely colour and a delicious berry flavour to those spelt rolls. Aroniaberries are known for having the highest concentration of antioxidants and flavonoids, but feel free to leave out if you don't have them.

1. Measure all the ingredients for the dough and place, in the order listed, into your bread pan. Select the dough setting. Start the machine.
2. Once dough setting is complete, remove dough from bread machine and place on a lightly floured surface. Divide the dough into 6 portions. Shape each into a ball and place them on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and set aside for an hour until doubled in size.
3. Pour a cup of water into the roasting tray at the bottom of the oven and preheat it to 210C/420F. Brush the dough top with water and sprinkle with rolled oats. Bake for 25 minutes or until golden brown.

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Tender, moist chocolate cake made with wholegrain einkorn flour, wine fermented sauerkraut with a milk chocolate glaze and red peppercorns. Do rinse the sauerkraut in cold water to tame the salty and overly sour flavour. And finely chopping it up before adding to the batter so that they won't clump together in a tangle. You can serve the cake unglazed or simply dusted with icing sugar.

Sauerkraut Einkorn Chocolate Cake

1. Preheat the oven to 160C/320F. Line a 24cmx12cm loaf pan with parchment paper and set aside.
2. Whisk together the einkorn flour, cocoa powder, baking powder and salt in a bowl. In a large mixing bowl, cream the butter, erythritol sweetener and coconut sugar with a hand-held mixer until light and fluffy. Add in eggs, one at a time, and vanilla powder. Beat well.
3. Reduce mixer speed to low and slowly add in about half of the flour mixture. Beat until just incorporated, then beat in coconut milk and the remaining flour mixture. Beat well until you have a smooth and thick batter. Now fold in the finely chopped wine fermented sauerkraut.
4. Scrape the batter into the prepared loaf pan. Bake in the middle of preheated oven for an hour or until a skewer inserted into the centre comes out clean.
5. Place the chopped milk chocolate and coconut oil in a heavy saucepan over very low heat, stirring constantly till the chocolate begins to melt. Immediately remove the pan from the heat and stir the chocolate until it is smooth. Spread the smooth chocolate over cake. Top with red peppercorns. Allow the chocolate to set. Slice and serve.

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These empanadas have a hearty beef and lentil filling encased in crisp pastry crust flavoured with smoked paprika that I have adapted from Savoring Time in the Kitchen. Thanks, Susan!
Empanadas are popular throughout South America and traditionally these little meat pies are fried, but I prefer to make them slightly healthy by baking them. Serve these as appetizers at parties or as a simple lunch or dinner.

1. For the filling: Heat butter in a large frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion softens. Increase heat to high. Add minced beef and cook, stirring to break up any lumps, for 3 minutes or until browned. Stir in the paprika, cumin and chilli. Cook until aromatic. Add tomato puree, lentils and sultanas. Simmer until sauce thickens, about 6 minutes. Stir in chopped olives and season to taste. Cool completely.
2. For the empanada dough: Combine the spelt flour, smoked paprika, and sea salt in a large bowl. Cut in the butter and rub until the mixture resembles coarse cornmeal. In a separate bowl, whisk the beaten egg, (reserving 1 tablespoon for brushing) and ice water together. Add the egg mixture to the flour mixture to bring it together, then wrap in clingfilm and pop in the fridge for 1 hour.
3. Preheat oven to 200C/400F. Line a large oven sheet with baking paper.
4. On a floured table top, roll out the dough to 1/4 inch thick. Then, cut fourteen 8cm rounds, using a pastry ring mould. Drop 1 tablespoon of beef mixture in the center of each round. Fold in half to enclose the filling, pinching the edges to seal. Crimp the edges using your fingers or the tines of a fork.
5. Place empanadas on the prepared tray. Brush with the reserved egg and bake for about 20 minutes or until golden and crisp. Serve warm.

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