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Welsh Spelt Bara Brith

Thursday, November 21, 2013

Bara brith, known as "speckled bread", is a rich Welsh tea-time classic made with mixed dried fruits and tea. There are two versions of bara brith. Traditionally bara brith is made with yeast and smeared liberally with butter. The modern version of bara brith is more like a fruitcake which is baked with self-raising flour.
This is my variation of Bara Brith made with Chai, and a mix of wholegrain spelt flour and refined spelt flour, based on the eatsmarter recipe - Walisischer Teekuchen mit Rosinen.

400 g Mixed dried fruits
240 ml Chai, hot
275 g Wholegrain spelt, ground
75 g Refined spelt flour
15 g Baking powder
1 tsp Cinnamon powder
2 Eggs, at room temperature
45 g Muscovado sugar
Pinch of salt

Put the dried fruit into a large mixing bowl. Pour over the hot chai and stir to combine. Cover and leave to soak overnight.
Preheat the oven to 180C/350F. Line a 30-cm loaf pan with baking paper. Whisk together the flours, baking powder and cinnamon powder.
Beat the eggs, muscovado sugar and salt until fluffy. Sift in the flour mixture, folding to combine. Now add in the dried fruit together with chai. Mix well.
Pour the mixture into the loaf tin and bake the oven and bake for 1 hour. Cover with a layer of foil to prevent the top from browning too much. Continue to bake for a further 30-45 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the tin and transfer to a wire rack. Cover with a tea towel and set aside to cool completely.

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Kale Apple Salad with Tahini Cranberry Dressing

Sunday, November 17, 2013

A simple, light and delicious massaged kale salad with apple, hazelnut and a creamy cranberry tahini dressing. It's packed with flavours, healthful and great for anytime.

Dressing	Salad
3 tbsp Cranberry juice 1 tbsp Tahini 1 tsp White wine vinegar Sea salt & pepper to taste	200 g Chopped Kale 1 Apple, diced 2 tbsp Hazelnuts

Mix all dressing ingredients together.
Slice kale. Cut apple in cubes.
Pour dressing in the kale and massage it with your hands.
Add the rest of ingredients. Toss until well combined.

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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.