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Mega Healthy Oat Pearsauce Bread

Wednesday, November 13, 2013

Moist, dense, flavourful breakfast bread made with organic old-fashioned oats, nuts, seeds, cranberry juice, homemade chai pearsauce and lightly sweetened with honey. It's wheat and gluten free, and it's easy to veganize.

150 g Organic rolled oats
140 g Sunflower seeds
85 g Hazelnuts
20 g Ground flax seeds
15 g Psyllium husks
40 g Chia seeds
1 tsp Cinnamon powder
1/4 tsp Salt
40 g Organic honey
320 g Chai pearsauce
185 ml Organic unsweetened cranberry juice

Whisk together the rolled oats, sunflower seeds, hazelnuts, flax seeds, psyllium husks, chia, cinnamon and salt in a bowl.
Stir honey, pearsauce and cranberry juice together in another mixing bowl. Add in dry mixture and stir until all well blended.
Pour into a standard-size loaf pan lined with parchment paper. Cover with a clean kitchen towel and set aside for an hour.
Preheat the oven to 180C/350F. Bake the bread in the middle of the hot oven for about 30 minutes. Remove the bread from the loaf pan and place it in a parchment lined baking tray. Return it to the oven and bake for another 30 minutes. Cool the bread on a wire rack for an hour before slicing.

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Grain Free Fudge Pumpkin Brownies

Saturday, November 09, 2013

This super moist fudge brownie, adapted from Specialty Cake Creation, is grain-free, dairy-free and taste delicious. I prefer to use honey to sweeten the desserts or baked goods, but if you are a vegan, feel free to replace honey with maple syrup or agave nectar.

Brownie	Topping
50 g 85% Dark chocolate 50 g 70% Dark chocolate 25 g Coconut oil 150 g Honey 200 g Pumpkin puree 1 Large egg 1 tsp Vanilla extract 40 g Almond flour 1 tsp Cinnamon powder	40 g Creamy peanut butter 100 g Pumpkin puree 1 tsp Cinnamon powder 30 g Honey

Preheat the oven to 180C/350F. Line a large loaf pan or an 8-inch square pan with baking paper.
Place chocolates, coconut oil and honey in a large bowl set over a pot of simmering water. Stir until chocolate is melted and mixture is smooth. Add in pumpkin puree, egg and vanilla extract. Mix until incorporated.
Whisk together the almond flour and cinnamon powder and add into the chocolate mixture. Spread the batter into the prepared pan and bake for 25 minutes. Remove and cool on a wire rack.
Beat all the ingredients of topping and spread over the cooled brownie. Garnish with some shaved chocolate if desired. Slice and serve.

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Poppy Spelt Streusel Cake

Monday, November 04, 2013

This delicious poppy spelt streusel tray bake, adapted from Küchengötter, has a layer of low-fat Quark (German fresh cheese) oil bottom crust, that is topped with a homemade cinnamon flavoured poppy seed filling, then scattered with a crumbly spelt streusel. It is great for brunch or an afternoon tea/coffee break. Serve warm with some whipped cream if desired.

Poppy Filling	Streusel Topping	Quark Oil Dough
375 ml Milk 100 g Sugar 2 tsp Lemon zest 1/2 tsp Cinnamon powder 25 g Butter 250 g Ground poppy seeds 50 g Cornstarch 1 Egg, at room temperature	100 g Butter, softened 100 g Sugar 150 g Refined spelt flour Pinch of salt	150 g Low fat Quark, at room temperature 6 tbsp Milk, at room temperature 6 tbsp Sunflower oil 75 g Sugar 150 g Refined spelt flour 150 g Whole spelt flour 15 g Baking powder

In a large saucepan, whisk together 350 ml milk, sugar, lemon zest, cinnamon, butter and ground poppyseeds. Bring the mixture to a boil. Remove the saucepan from the heat. Cover the saucepan and leave it at side for 10 minutes.
Mix the cornstarch with 25 ml milk in a bowl until smooth. Stir into the poppy mixture and bring it to a simmer. Remove from the heat and stir in the egg. Cover it with a plastic film and allow it to cool to room temperature.
Place butter, sugar, spelt flours and salt in a mixing bowl. Mix with your fingertips until crumbly. Chill the streusel in the fridge until ready to use.
Line a 33-cm/13-inch baking tray with parchment paper. Preheat the oven to 200C/400F. Place everything for the bottom in a mixing bowl. Using a handheld mixer fitted with dough hooks, stir until you have a smooth dough.
Place the dough in the prepared baking tray and roll it out evenly. Spread the poppy mixture over the dough. Top with the prepared streusel. Place it in the middle rack of oven. Lower the over temperature to 180C/350F and bake for 45 minutes until golden brown.

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Chai Pearsauce

Thursday, October 31, 2013

A distinctive homemade pearsauce with chai, an Indian black tea combined with natural spices (cardamom, cinnamon, ginger, cloves, pepper). It's delicious over pancakes, waffles, or oatmeal. And you can apply it in the baking to replace some or all of the oil, just the way you would with the applesauce.

10 Ripe pears, peeled, cored and coarsely chopped
5 g Chai
100 ml Water
Juice of 1/2 lemon

Fill a tea filter with chai leaves. Combine pears, chai, water, and lemon juice in a large saucepan. Bring it to a boil over high heat. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until pears are cooked down to your desired consistency.
Discard chai. Use an immersion blender to process the softened pears until smooth. If you prefer a chunky pear sauce, mash with back of fork or a potato masher. Return the chai to the pureed pear sauce.
Spoon the pearsauce into sterilized jars. Wipe rims clean and seal jars. Cool pear sauce on wire rack to room temperature. Store in refrigerator. Use within 3 weeks.

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Whole Spelt Quark Rolls

Saturday, October 26, 2013

Those German dinner rolls (Brötchen) are super easy and quick to prepare and they taste the best when served warm. They are very versatile and can be enjoyed for breakfast, lunch, and dinner. They go great with cheese, sausage as well as jam and butter.
Quark is a fresh cheese of European origin. It usually has much lower fat content (the one I used for the recipe is 0.2%) than cream cheeses and has no salt added. It is soft, un-aged, quite similar to fromage frais, but it is not the same thing as cream cheese or cottage cheese. Quark is an ideal cheese for a low-carb lifestyle and healthy living.

Whole Spelt Quark Rolls

adapted from Eat Smarter

30 g Coconut oil or butter
250 g Low fat German Quark cheese
1 Small egg
1 tsp Salt
250 g Wholegrain spelt flour
15 g Baking powder
Milk
Sesame seeds

Melt the coconut oil or butter in a saucepan. Remove from the heat, leave to cool to the room temperature. Beat Quark cheese, egg, salt and melted coconut in a mixing bowl until well blended.
Combine spelt flour and baking powder. With a hand mixer, stir the flour mixture into the cheese mixture. Turn it out onto a floured work surface and knead for 3 minutes. Cover with a kitchen towel and leave it at room temperature for 10 minutes.
Shape the dough into a roll and divide it into 9 even pieces. Form each piece of dough into a round ball and place on a parchment-lined baking tray.
Using a sharp knife, slash tops of bread buns with a sharp knife. Brush with milk and sprinkle with some sesame seeds. Cover with a kitchen towel and leave it at room temperature for 10 minutes.
Preheat the oven to 220C/410F with a baking tray filled with some water at the bottom rack. Place the bread in the center of hot oven. Reduce the oven temperature to 180C/350F and bake for about 25 minutes until golden brown.

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Gluten Free Buckwheat Jam Bars

Monday, October 21, 2013

These gluten-free jam bars are so good and really easy to make too. I have used homemade pineapple jam for the filling, but you can use whatever your favorite jam or jelly. These bars freeze and travel well.

120 g Buckwheat flour
20 g Cornstarch
1/2 tsp Cinnamon powder
1/2 tsp Ginger powder
1/4 tsp Fine sea salt
1/4 tsp Baking powder
120 g Unsalted butter, at room temperature
50 g Light brown sugar
1 Egg, at room temperature
1 tsp Vanilla extract
40 g Blanched sliced almonds
1 small bottle Pineapple jam

Line a 20x24-cm baking dish with parchment paper. Preheat the oven to 180C/350F.
In a mixing bowl, whisk together the buckwheat flour, cornstarch, cinnamon, ginger, sea salt and baking powder.
Cream butter and sugar with an electric stand or hand mixer until light and fluffy. Beat in egg and vanilla extract until well combined. Gradually stir in flour mixture and beat at slow speed. Stir in the almond slices. Reserve about 1 cup for the topping. Press the remaining dough evenly into the prepared baking pan.
Spread the pineapple jam evenly on the dough. Cover the jam with the reserved dough. Bake for about 25 minutes until lightly golden brown. Cool completely and cut into slices.

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Roasted Hokkaido Pumpkin Wedges with Apple Vinaigrette

Wednesday, October 16, 2013

A simple recipe for roasted pumpkin with olive oil. The roasting process tends to bring out the natural sweetness of the pumpkin and gives it an irresistible aroma and taste and the chunky apple vinaigrette flatters the sweetness of pumpkin in this easy, lovely Autumn side dish.

Roasted Hokkaido Pumpkin Wedges with Apple Vinaigrette

adapted from essen und trinken

1 Hokkaido pumpkin (1 kg)
1 tbsp Olive oil
Coarse sea salt
Black pepper
1 Apple
4 tbsp Lemon juice
2 tbsp Apple syrup or maple syrup
4 tbsp Water
3 Spring onions
2 tbsp Pumpkin seed oil

Preheat the oven to 200C/400F. Cut the pumpkin into half, remove the seeds and pulps. Cut each half into 6 wedges. Brush each wedge with olive oil and place them on a baking tray lined with parchment paper. Season the pumpkin wedges with salt and pepper. Bake in the middle of hot oven for about 25 minutes.
Core the apple and cut it into dices. Add in lemon juice, apple syrup, water, salt and pepper. Stir until well mixed. Slice the spring onions and add into the dressing together with pumpkin seed oil.
Transfer the pumpkin wedges into a large serving dish and serve with the prepared vinaigrette.

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Pumpkin Quark Cheesecake with Pomegranate and White Chocolate

Saturday, October 12, 2013

This creamy, holiday-inspired cheesecake combined with smooth pumpkin and a fine touch of speculoos spice mix. It is made with low-fat German Quark cheese and an irresistible roasted peanut crust. You can use canned pure pumpkin in this recipe or make your own pumpkin puree.

Crust	Filling&Topping
150 g Salted roasted peanuts 8 Dried apricots 1 tbsp Pumpkin puree	700 g German low-fat Quark cheese 300 g Pumpkin puree 60 ml Sour cream 2 Eggs 100 g Honey 1 tsp Speculoos spice mix 2 tbsp Arrowroot starch (or cornstarch) Pomegranate seeds for topping White chocolate, shaved, for topping

Place peanuts, apricots and pumpkin puree in a food processor and process until combined. Press the mixture into a 7-inch springform pan lined with parchment paper. Grease the sides of pan with coconut oil or butter.
Beat the Quark cheese until smooth. Add in pumpkin puree, sour cream, eggs, honey, spice mix and the arrowroot starch. Beat until the mixture is smooth and well combined. Pour the mixture into the prepared crust and smooth the surface.
Preheat the oven to 180C/350F. Place cheesecake in center of middle oven rack. Place a baking pan filled halfway with hot water on the lower rack. Bake for 20 minutes, then lower the oven temperature to 160C/320F and bake another 55 minutes until center is almost set.
When the cheesecake is done cooking, turn the oven off. Let cake stand in the oven, with door ajar, approximately 30 minutes or until center is completely set. Cool cheesecake completely on a wire rack before refrigerating. Cover with plastic wrap and refrigerate overnight before cutting. Garnish the cake with pomegranate seeds and shaved white chocolate.