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Refined Sugar Free Spelt Banana Loaf with Streusel

Thursday, January 18, 2018

Use the natural sweetness of very ripe bananas to sweeten this delicious banana bread. It's perfect for those who are avoiding refined sugar. The thick streusel topping, lightly sweetened with coconut sugar, is an integral part of the banana bread, and provides a flavourful crunchy texture, so don't skip it.

Streusel Topping	Batter
150 g Whole spelt flour 80 g Coconut sugar Pinch of salt 1 tsp Vanilla extract 100 g Cold butter, diced	2 Very ripe large bananas, mashed 2 tbsp Pumpkin seed oil 190 g 3.5% Plain yoghurt 2 Eggs, medium 1 tsp Vanilla extract 150 g Whole spelt flour 100 g Almond flour 1 tsp Baking powder 1 tsp Baking soda 1 tsp Cinnamon powder 1/4 tsp Nutmeg powder Pinch of salt 100 g Raisins or chocolate chips

Combine flour, coconut sugar, and pinch of salt in a bowl. Add in vanilla and butter. Use your fingertips to rub the butter into the flour mixture until the mixture resembles coarse crumbs. Store in the fridge until ready for use.
Preheat oven to 190C/375F. Lightly grease a 30-cm loaf pan and line with baking paper.
In a mixing bowl, mash the bananas and add in pumpkin seed oil, yoghurt, eggs and vanilla extract. Stir to combine. Sift in spelt flour, almond flour, baking powder, baking soda, spices and salt. Stir to combine. Fold in raisins or chocolate chips.
Spoon the batter into the prepared pan. Sprinkle the surface with prepared streusel. Bake for about an hour or until a skewer inserted in centre of bread comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack top-side up to cool completely.

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Tri-coloured Quinoa Rice Paper Rolls

Thursday, January 11, 2018

Create a simple, healthy and flavourful lunch with these rice paper rolls which are low-cal, low-fat and gluten-free. Use the roasted chicken and cooked tri-coloured quinoa leftovers to make this time-saving, delicious meal.

100 g Tri-coloured quinoa, rinsed
200 ml Water
1 tsp Gluten free tamari plus extra to serve
10 Rice paper sheets
200 g Leftover roasted chicken breast, thinly sliced
1 Sweet pepper, deseeded and thinly sliced
1 Fresh red chilli, thinly sliced diagonally
Fresh parsley, cilantro or mint leaves

Place quinoa and water in a saucepan over medium-low heat. Bring to a simmer. Cook, occasionally stirring, for 10-12 minutes or until quinoa is tender. Cool slightly. Toss with the tamari.
Soak a sheet of rice paper wrapper in hot water for 10-20 seconds. Transfer to a clean tea towel to absorb excess water. Place a little of the quinoa in the middle of the rice paper. Top with sliced chicken, sweet pepper, chilli and fresh herb leaves.
Roll up firmly to enclose the filling. Cover with a slightly damp cloth to preven drying out. Repeat with remaining sheets. Continue with remaining rice paper and fillings. Serve with extra tamari, if desired.

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Vegan Persimmon Pear Salad with Walnuts

Thursday, January 04, 2018

Lamb’s lettuce (or arugula or baby spinach) combines perfectly with sweet juicy pears and crunchy walnuts in this simple classic winter salad. If you prefer, apples can be used instead of pears. This simple salad is complimentary to a variety of meat dishes or pan seared tempeh if you want to keep it vegan.


70 g Lamb’s lettuce (aka mâche or corn salad) 2 Pears, sliced 1 Small zucchini, sliced 1-2 Persimmon, sliced Handful of candied walnuts	50 ml Olive oil 15 ml Walnut oil 3 tbsp Red wine vinegar 1 tbsp Maple syrup 1 tsp Paprika flakes, mild 1 tsp Dijon mustard Salt and freshly ground black pepper

Place corn salad, pear, zucchini, persimmon slices in a large serving platter.
Place olive oil, walnut oil, red wine vinegar, maple syrup, paprika flakes, and mustard in a screw-top jar. Secure the lid. Shake to combine. Taste and season with salt and pepper.
Drizzle with dressing and gently toss to combine. Top with candied walnuts and serve immediately.