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Whole Baked Romanesco with Ajvar Sauce

Monday, February 22, 2016

Romanesco (Roman cauliflower), a cross between cauliflower and broccoli, is a tasty side dish that has bizarre spiraling points. The whole roasted romanesco makes a beautiful presentation as well as being really delicious with ajvar sauce.

Whole Baked Romanesco with Ajvar Sauce

adapted from Jamie Oliver

1 Red onion, peeled and chopped
3 Garlic cloves, peeled and chopped
1 head /800 g Romanesco
Olive oil
A handful of black olives, stoned
2x400 g Bottled ajvar sauce
150 ml Vegetable stock
1 stalk Green onion, finely chopped for garnishing

Preheat the oven to 180C/350F. Trim the outer romanesco leaves. Trim away and discard the stalk so the cauliflower can sit flat.
Add the chopped onion and a tablespoon of olive oil in a skillet and and slowly fry for 10 minutes until softened and with a little colour. Add the olives, ajvar sauce and vegetable stock. Stir everything together and bring to the boil.
Transfer the sauce in a baking dish. Take the romanesco and gently push it down into the sauce. Spray the romanesco with a little olive oil and bake for around 1 hour 20 minutes, or until golden and tender. Garnish with chopped spring onions.

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Raisin Oatbran Banana Einkorn Loaf

Monday, February 15, 2016

Found this recipe on Ricardo Cuisine, but I tweaked it a bit using what I have on hand and making it even healthier with ground whole-grain einkorn, oat bran, banana, coconut oil and liquid stevia. This makes a good snack, breakfast, or even dessert with a chocolate glaze or lemon icing.

110 g Wholegrain einkorn flour
80 g Oatbran
1 tsp Baking powder
1 tsp Baking soda
1/4 tsp Sea salt
120 ml Buttermilk
1/2 tsp Vanilla-flavoured liquid stevia
3 Very ripe bananas, mashed
1 Large egg
30 ml Coconut oil, melted
100 g Raisins

Preheat the oven to 180C/350F. Grease a small loaf pan (21cmx10cm) and line with parchment paper.
In a mixing bowl, combine the wholegrain einkorn flour, oatbran, baking powder, baking soda and sea salt. Set aside.
In another bowl, combine the buttermilk, liquid stevia, mashed bananas, egg and melted coconut oil with a whisk.
Stir in the dry ingredients until the flour is just moistened. Set aside 1tbsp of raisins for garnish and add the remaining ones to the batter.
Pour the batter into the prepared loaf pan. Sprinkle with the reserved raisins and bake for 40 minutes or until a toothpick inserted into the centre of the bread comes out clean. Let cool completely before unmoulding. Slice and serve.

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Chia Protein Bread

Sunday, February 07, 2016

Hearty, moist and dense – this isn't your average everyday bread! This bread is a unique blend of German Quark cheese, eggs, nuts, seeds and spices with wonderful taste and texture.
I would like to take this opportunity to wish you a very Happy Lunar New Year and a prosperous Year of the Monkey! !! GONG XI FAT CAI!!

Chia Protein Bread

inspired by this

6 Eggs
500 g German Quark cheese
100 g Almond meal
50 g Chia seed
100 g Crashed flaxseed
35 g Flaxseed flour
15 g Baking powder
1 tsp Ground coriander
1/2 tsp Ground anise
1/2 tsp Ground fennel
1 tsp Sea salt

Place everything in a large mixing bowl and mix until well combined. Transfer the mixture in a standard loaf pan lined with parchment paper and smooth the surface.
Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about an hour. Cool completely before slicing.

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Linseed Sweet Potato Burgers

Tuesday, February 02, 2016

Vegetarian, naturally gluten-free, these baked sweet potato patties are so easy to make and healthily delicious. They have a great texture and they hold up very well in the oven. You can easily veganize them by leaving out the feta.

Linseed Sweet Potato Burgers

adapted from Taste

600 g Sweet potato, peeled, cut into 2cm pieces
Olive oil
1 Onion, peeled and finely chopped
1 clove Garlic, finely minced
1 Small zucchini, trimmed, grated, excess moisture removed
50 g Feta, crumbled
35 g Oat bran
55 g Linseeds for coating
Bread buns, wholewheat or gluten-free
Avocado kale sauce or tzatziki
Sliced tomato, to serve
Salad greens, to serve

Preheat oven to 200C/400F. Place sweet potato on a lined baking tray. Spray with a little olive oil. Season with pepper. Roast for 25 minutes or until tender. Transfer to a large bowl. Mash. Set aside to cool.
Reduce oven to 180C/350F. Heat a non-stick frying pan over medium heat. Spray with a little oil. Cook onion, stirring, for 3-4 minutes or until soft. Stir in minced garlic for 1 minute or until aromatic. Cool.
Stir onion mixture, grated zucchini, crumbled Feta and oat bran into the mashed sweet potato. Mix and shape into 4-5 patties. Place linseeds on a plate. Add patties and press to coat. Cover and chill for 20 minutes or until firm.
Spray patties with oil. Bake on a lined baking tray for 15-20 minutes or until golden. Serve on bread roll with avocado kale sauce, salad greens and sliced tomato.

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Gluten Free Poppy Kale Loaf

Wednesday, January 27, 2016

This delicious poppy kale bread is naturally gluten-free, hearty and nutrient-dense. Serve warmed with some Greek yogurt or top with avocado slices for the breakfast and it's also great for dunking in soup.

Gluten Free Poppy Kale Loaf

adapted from Taste

120 g Kale, finely chopped
200 g Poppy seeds, ground
100 g Almond meal
12 g Baking powder
3/4 tsp Sea salt
3 Eggs
2 Egg whites
80 ml Macadamia oil
1 tbsp Freshly squeezed lime juice
2 tsp Maple syrup

Preheat oven to 180C/350F. Grease a 9.5 x 19.5cm loaf pan and line with baking paper.
Finely chop the kale leaves. Combine kale, ground poppy seeds, almond meal, baking powder and salt in a bowl. Whisk eggs, egg whites, oil, lime juice and maple syrup in a jug. Add to kale mixture. Stir until combined.
Spoon the batter into the prepared pan. Bake for about 50 minutes or until a skewer inserted comes out clean. Cool the loaf in the pan for 5 minutes before turning out onto a wire rack to cool completely. Slice and enjoy!

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Barberry Chia Energy Bites

Thursday, January 21, 2016

These tempting little bite-size snacks, inspired by Kelly's no bake energy bites, are a delightful combination of oats, seeds and fruit. They make a mid-morning or afternoon energy boost. If you don't have dried barberries, goji or cranberries are great substitutes.

1 med Ripe banana, mashed
60 g Smooth peanut butter
1 tbsp Maple syrup
1/2 tsp Vanilla powder
2 tbsp Chia seeds
130 g Quick cooking oats
25 g Dried barberries (or cranberries)
40 g White chocolate chips

In a large bowl, mash the banana with a fork. Mix in peanut butter, maple syrup and vanilla until smooth.
Stir in chia seeds and oats. Mix until well combined. Now add in dried barberries and white chocolate chips.
Divide the mixture into 25 g portions, then roll between lightly moistened hands to make about 14 balls. Store in an airtight container in the fridge for up to 1 week.

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Frisée, Artichoke, Sweet Pointed Pepper Salad with Lime Chia Vinaigrette

Friday, January 15, 2016

A colourful and deliciously vegan salad with pleasantly bitter frisée, sweet pointed pepper, sweet corn, and artichoke hearts tossed in a lightly spicy tangy lime chia vinaigrette. Served as a side dish or lunch salad.

Lime Chia Vinaigrette	Salad
20 ml Extra virgin olive oil 50 ml Vegetable broth 20 ml Freshly squeezed lime juice 1 tsp Dijon wholegrain mustard 1/2 tsp Chilli flakes 1 tsp Maple syrup 1 tbsp Chia seeds Salt and pepper to taste	200 g Frisée 150 g Sweet pointed pepper 100 g Sweet corn 1 can Artichoke hearts in water, drained Pomelo, optional

Whisk all of the dressing ingredients together until well combined. Pour into a glass jar, cover tightly and chill for at least an hour to thicken slightly.
Wash, stem, and dry the frisée. Slice the pointed pepper into rings.
Arrange the frisée, sweet pepper, sweet corn, artichoke hearts and pomelo on serving bowls. Serve with the chilled chia vinaigrette.

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Grain-free, Sugar-free Hazelnut Cookies

Sunday, January 10, 2016

These chocolate hazelnut cookies are grain free, gluten free and refined sugar free. Easy to make and a great one to put all the excess holiday baking ingredients to good use.

Grain-free, Sugar-free Hazelnut Cookies

adapted from here

120 g 70% Dark chocolate, chopped
10 drop Liquid chocolate flavoured stevia
10 g NuNaturals white stevia powder
1 pinch of Cinnamon
1 pinch of Cloves
250 g Finely ground hazelnuts
2 Extra large egg whites
1 pinch of Salt
1 tbsp Rum
200 g Milk couverture, chopped
Sprinkles, optional

Place the chopped dark chocolate in a heat-proof bowl set over a saucepan of barely simmering water. Stir frequently until chocolate is just melted, turn the heat off and stir in chocolate flavoured liquid stevia.
Combine the white stevia powder, spices, and finely ground hazelnuts. Set aside.
Beat the egg whites and salt until stiff. Gradually add in hazelnut mixture and fold to combine. Now add in melted chocolate and rum. Form into a ball and wrap in a plastic wrap. Refrigerate for 1 hour.
Remove the dough from the refrigerator and roll it out between two sheets of parchment paper to a thickness of 1-cm. Cut out the cookies with your favourite cookie cutters. Place the cookies on two parchment-lined baking sheets. Leave them on the kitchen counter to dry overnight.
Next day preheat the oven, with the fan on, to 180C/350F. Bake the cookies for about 7 minutes. Remove the cookies from the sheets and cool them on a wire rack.
Melt the chopped milk couverture in a double-boiler. Dip the cooled cookies halfway into the melted chocolate and place it on waxed paper. Garnish with sprinkles if using.