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Strawberry Streusel Slices

Monday, May 20, 2019

It's a spring coffee cake with three delicious layers. On the bottom is a spelt pastry made with Quark (German fresh cheese) and olive oil, sweetened with erythritol (a sugar alcohol that has zero glycemic index and it does not increase the blood sugars), followed by a layer of fresh strawberries, then it's finished with a buttery crunchy streusel. This is an easy and delicious way to enjoy strawberry season.

Topping & Streusel	Crust with German Quark and Olive Oil
100 g Refined spelt flour 50 g Erythritol Pinch of black salt 80 g Unsalted butter, chopped 1/2 tsp Vanilla extract 600 g Fresh strawberries, halved	150 g Quark (German fresh cheese) 70 ml Milk 75 ml Mild olive oil 60 g Erythritol Pinch of black salt 280 g Refined spelt flour 12 g Baking powder 3 / 9 g Strawberry flavoured tea bags 30 g Almond meal

Place spelt, erythritol and salt for the streusel together in a mixing bowl. Add in chopped butter and vanilla extract. Rub everything together until the mixture resembles coarse crumbs.
Place all the ingredients for the crust, except 30 grams of almond meal, in a mixing bowl. Beat with a handheld mixer until a smooth dough forms. Press the dough evenly into a 22x26x4cm baking pan lined with parchment paper. Sprinkle the reserved almond meal over.
Gently press the halved strawberries into the crust and top with the prepared streusel.
Preheat the oven to 180C/350F. Bake the bar in the middle of hot oven for 40 minutes until nicely golden. Remove and turn out onto a wire rack to cool completely before slicing into bars.

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Peanut Butter Poppy Bread

Monday, May 13, 2019

It's basicall a yeast spelt loaf rolled around with a mixture of crunchy peanut butter, poppy and goji berries. The reason I used poppy seed filling was that I just had some leftover from making cookies a while ago. If you can't find poppy, just use more peanut butter or simply skip it.

Dough	Filling
180 ml Kefir, room-temperature 1 Large egg, room-temperature 60 g Butter, melted and cooled slightly 50 g Red Wheatberries, milled into flour 300 g Refined spelt flour 1/2 tsp Sea salt 1 tbsp Raw sugar 6 g Active dry yeast Egg wash 1 tbsp Sunflower seeds for the topping	100 g Crunchy peanut butter 100 g Dr. Oetker poppy filling 30 g Dried goji berries, chopped

Add keifr, egg, and melted butter to the pan of the bread machine, then flours, salt, sugar and active dry yeast. Or place them into the pan of the bread machine in the order recommended by the manufacturer.
Program the machine for dough cycle, and press Start. When the cycle finishes, remove the dough and place it on a lightly floured work surface. Roll out into a rectangle, about 12 by 9 inches. Spread peanut butter over the dough to within one inch of the edges, then top with poppy filling and sprinkle the chopped goji berries evenly over the dough. Roll the dough up tightly on the short side to form into a evenly shaped roll. Place the roll into a 30cm loaf pan lined with baking paper.
Cover it and let it rise in a warm, draft-free place until it doubles in size, about an hour. Preheat the oven to 180C/350F. Brush the dough with egg wash and sprinkle the sunflower seeds over. Bake the loaf for about 28 minutes until golden brown.

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Seedy Keto Burger Buns

Monday, May 06, 2019

These keto burger buns are nutrient-dense and delicious thanks to the almond flour, seeds, eggs and ghee. If you’re enjoying a low-carb dinner with some juicy burger patties, then these keto buns with tender crumb and crisp crust are perfect. Enjoy them fresh, warm straight out of the oven with a smear of butter. You won't be disappointed. They keep fresh for 3-5 days in the refrigerator in an airtight container and freeze really well.

Dry Ingredients	Wet Ingredients
100 g Blanched almond flour 12 g Psyllium husk powder 1 tsp Baking powder 1 tbsp Black sesame seeds 1 tbsp Sunflower seeds 1/2 tsp Fine sea salt 1 tsp Garlic powder	1 Large egg 2 Medium egg whites 1 tbsp Lemon juice 3 tbsp Ghee, melted 4 tbsp Boiling water

Preheat the oven to 180C/350F. Line a baking tray with parchment paper.
In a bowl, mix the dry ingredients with a whisk. Add the egg, egg whites, lemon juice, and ghee into the dry ingredients and mix with a wood spoon.
Slowly pour in the boiling water and continue mixing. The dough will be quite thick and expand as it absorbs the water.
Grease your hands with a bit of olive oil and shape the dough into 4 balls. Place them on the prepared baking tray and bake for 25-30 minutes. Take out and let cool on a wire reach before using.

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Kefir Scones with Goji Berries and Beef Tallow

Monday, April 29, 2019

A foolproof kefir scone recipe that's made with spelt, beef tallow, goji berries and mildly sweetened with coconut sugar. They are definitely a crowd pleaser and a great healthy tea time treat! Kefir has a natural tart and tangy flavour because it contains lactic acid bacteria, that's said to support digestive health and prevent the growth of harmful bacteria in the intestines, but buttermilk or yoghurt is just as good for the recipe.

250 g Refined spelt flour
2 tsp Baking powder
1/2 tsp Baking soda
A large pinch of sea salt
1 tbsp Coconut sugar
100 g Beef tallow (or leaf lard)
50 g Dried goji berries
120 ml Kefir
1 tbsp Black sesame seeds

Preheat the oven to 200C/400F. Whisk together the spelt flour, baking powder, baking soda, salt and coconut sugar in a large bowl until well combined.
Add in beef tallow and rub into flour mixture until the mixture resembles coarse breadcrumbs. Stir in goji berries.
Make a well in centre. Add in kefir and stir with a fork until dough just comes together. Turn the dough out onto a lightly floured work surface. Use hands to shape into an 18cm round.
Use a sharp knife to score into 8 wedges. Brush with extra kefir. Sprinkle with black sesame seeds. Bake for 15-18 minutes or until golden and cooked through.

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Barberry Buns with Turmeric Date Filling

Monday, April 22, 2019

Take the everyday bread buns to a whole new level by using the homemade turmeric date filling to make this decorative twisted bread. Packed with fruit, nuts and turmeric spice, the whole family will love them. There is truly no scent as amazing as freshly baked warm bread wafting from the oven and nothing else spells home in quite the same delicious way.

Turmeric Date Filling	Dough
12 Medjool dates, pitted and chopped 3 tbsp Honey or maple syrup 2 tsp Ground turmeric 2 tsp Finely grated orange rind 100 g Almond butter 80 g Honey roasted almonds, chopped	190 ml Buttermilk, room-temperature 20 g Fresh yeast, crumbled 30 g Raw sugar 70 g Butter, melted 2 Egg yolks 360 g Plain flour 1/2 tsp Salt 3 / 7.5 g Strawberry flavoured tea bags 30 g Dried barberries

Place dates, honey, turmeric, orange rind, almond butter, and chopped almonds in a food processor. Process until well combined and mixture forms a thick paste-like consistency.
Combine the buttermilk, fresh yeast and sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.
Combine the buttermilk mixture, butter and egg yolks in a jug and whisk to combine. Place the flour, salt, tea and dried barberries in the bowl of your stand mixer. Stir to combine and make a well in the centre.
Pour in the milk mixture and mix at low speed until the dough comes together. Increase the speed and knead until smooth and elastic, about 5-7 minutes.
Turn out the dough and shape into a ball. Brush the mixing bowl with a little melted butter to grease. Place dough ball back into the bowl and turn to coat in butter. Cover bowl with plastic wrap or a damp tea towel and place in a warm, draught-free place to prove for 1-1 1/2 hours or until dough doubles in size.
Punch down the centre of the dough with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until it is smooth and elastic and has returned to its original size. Divide dough into 6 equal portions and shape each portion into a ball.
Roll each dough out to a disc. Spread some turmeric date filling over the dough, leaving a 1-cm border. Roll up and press edge to seal. Using a sharp knife, cut roll in half lengthwise. With the cut sides facing up, plait the halves together, keep the cut-side up to expose the filling. Roll it into knots, tucking the ends underneath the dough. Place it on a baking tray lined with baking paper. Repeat with the rest of dough balls.
Cover them with a tea cloth or plastic wrap and let them rise in a warm, draught-free place for about 45 min. Brush the buns with a little of egg wash. Preheat the oven to 190C/375F. Bake the bread for 20-25 minutes until nicely golden brown.

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Knusprige Schweinshaxe - German Roasted Pork Knuckle

Monday, April 15, 2019

Schweinshaxe, a traditional German specialty and a favorite dish served not only during the Oktoberfest but all year round, is a fork tender and juicy roasted pork knuckle with crispy skin. To make the skin crackle, you can turn on the broiler for the last 5-10 minutes. Traditionally Schweinshaxen are served with potato and sauerkraut, but I prefer roasted asparagus at this time of the year.

1 kg Pork knuckle
2 Onions, peeled and halved
3 Garlic cloves, crushed
2 Bay leaves
1 tsp Juniper berries
1/2 tsp Caraway seeds
1 Clove
2-3 tsp Sea salt
10 Crushed peppercorns

600 g Green asparagus, trimmed
100 g Grape tomatoes
Fresh parsley leaves, chopped

Well rinse the pork knuckle and place in a large pot. Fill with enough water to cover the pork knuckle. Peel the onions and slice each in half. Crush the garlic cloves. Add them to the pot together with bay leaves, juniper berries, caraway seeds, clove, salt and peppercorns. Bring it to a gentle boil over medium heat. Turn down the heat to slow. Cover and let cook for about 2-3 hours.
Preheat the oven to 200C/400F with a roasting pan topped with a wire rack set in the middle of oven. Take out the pork knuckle from the spiced broth and place it on the preheated wire rack.
Roast for 30-40 minutes until golden brown and crisp. Brush the pork knuckle occasionally with dripping from the roasting pan and if you like splash some beer from time to time. 15 minutes before the pork knuckle is ready, add the trimmed asparagus into the roasting pan and toss with the dripping. Season with salt and pepper and cook until tender.

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Vegan, Gluten-Free Turmeric Coconut Energy Balls

Monday, April 08, 2019

Filled with super healthy ingredients like coconut oil, turmeric, and freshly grated ginger that boost anti-inflammatory properties, improve your skin and your mood, and help protect against cancer, these sweet and spicy energy bites are vegan, gluten free, grain-free, refined sugar free and take just minutes to make. They are perfect for a pre-workout boost or for when you are on the go.

80 g Coconut flour
1 tbsp Turmeric powder
1/2 tbsp Freshly grated ginger root
1/4 tsp Freshly milled white peppercorn
80 g Cashew butter
60 g Coconut syrup
3 tbsp Coconut oil, melted
Desiccated coconut for coating

In a mixing bowl, add in coconut flour, turmeric powder, and freshly grated ginger root.
In another bowl, mix cashew butter, coconut syrup and coconut oil. Heat over low heat until melted and combined.
Pour the melted mixture into the coconut flour mixture. Mix until well combined. Cover with a plastic wrap and set aside and let sit for 30 minutes.
Shape the mixture into 18-20 balls and coat with desiccated coconut. Chill in an airtight container for a week, or freeze up to 3 months.

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Black Radish Salad with Radicchio and Cucumber

Monday, April 01, 2019

A platter of cucumber, black radish and radicchio topped with black sesame seeds and tossed with a homemade yoghurt dressing. Add a few olives and some crumbled Feta or Cheddar bites and you have a complete meal.

	Tzatziki
1 Cucumber, ends trimmed and thinly sliced 1/3 Black radish, shredded 1/2 head Radicchio, thinly sliced 1-2 tsp Black sesame seeds, toasted Fresh parsley leaves as garnish, optional	100 g Full-fat Greek yoghurt 1 Cucumber, deseeded, grated 2 Garlic cloves, crushed 1 Lemon, rind finely grated, juiced Pepper and salt to taste

Combine yoghurt, cucumber, garlic, lemon rind, 1 tablespoon of lemon juice, salt and pepper in a bowl. Cover. Refrigerate until required.
Arrange sliced cucumber on a platter. Top with sliced radicchio and shredded black radish. Sprinkle the toasted black sesame seeds over. Garnish with parsley leaves if using. Serve with prepared tzatziki.

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Soft Sandwich Loaf with Pumpkin Seed Oil

Monday, March 25, 2019

The sandwich loaf bakes up tall, soft and bouncy, yet sturdy enough to slice nicely. It's perfect for tuna or egg sandwiches and jelly/peanut butter smeared toast for the breakfast. You can use the same dough to make cinnamon rolls, dinner buns or savoury bread.

Dough	Others
280 g Bread flour 70 g Red wheat berries, milled into flour 1/2 tsp Sea salt 5 g Instant dried yeast 1/2 tbsp Coconut sugar 170 ml Buttermilk, lukewarm 60 ml Pumpkin seed oil 1 med. Egg, room-temperature	Egg wash Sunflower or pumpkin seeds for the topping

In the mixing bowl of your stand mixer, combine all of the ingredients and stir on slow speed until the dough starts to leave the sides of the bowl. Increase the speed or knead until it begins to become smooth and elastic.
Turn out the dough and shape into a ball. Grease the mixing bowl and return the dough ball to the mixing bowl. Cover the bowl, and allow the dough to rise until about doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
Gently deflate the dough and transfer it to a lightly oiled work surface. Shape the dough into 20 cm roll. Place it into a greased or lined 26x14cm loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60-90 minutes until the center is about 2.5 cm above the sides of the pan.
Towards the end of the rise, preheat your oven to 190C/375F. Brush the top with egg wash and sprinkle the seeds over. Bake the bread for 30 to 35 minutes, until it's light golden brown. Remove the bread from the oven, and cool it on a rack before slicing.